In this special 100th episode, the 2Gs, our gourmands and geeks, Sadaf and Archit, are spreading some love with ghee.

In this episode, the 2Gs, our gourmands and geeks, Sadaf and Archit, speak with Charmaine O'Brien, an award-winning author, chef, and Ph.D. candidate in creative writing.

In this episode, the 2Gs, our gourmands and geeks, Sadaf and Archit, speak with Asma Khan, author, chef, and founder of Darjeeling Express.

In this episode, Sadaf and Archit explore one of the most underrated cuisines in India - Kashmiri. They’re joined by Nalini Sandhu, Hans Sandhu and Mikhail Sandhu, who are the proprietors of one of India’s top Kashmiri restaurants - Matamaal.

In this episode, Sadaf Hussain explores food trends and fads with culinary expert and writer Rushina Munshaw Ghildiyal.

In this episode, Archit is joined by Jarrod Kimber, cricket writer, analyst, podcaster, Youtuber and filmmaker.

In this episode, Archit lists all the top foods of Delhi and is joined by physicist, cricket analyst and Delhi-food romantic Himanish Ganjoo.

In this episode, Sadaf Hussain explores Gujarati cuisine and food writing with UK-based author, writer, and BBC’s Great British Bake-Off contestant Urvashi Roe.

In this episode, the 2Gs, our Gourmands and Geeks Sadaf and Archit are exploring the cuisine of Rampur; one of India's lesser-known cuisines, with Dr. Tarana Hussain Khan, writer and cultural historian.

In this episode, Sadaf Hussain is exploring one of the most underexplored cuisines of the Indian subcontinent, Sindhi cuisine, with Chef Jyoti Vishnani

In this episode, Archit speaks with Lokesh Rao, founder of Trace Network Labs - a venture working on fashion and lifestyle in the metaverse through real-looking avatars. They demystify how the metaverse works and discuss some of its use cases in the food industry.

In this episode, the 2Gs, our Gourmands and Geeks Sadaf and Archit, are trying to understand the business of agriculture with Mark Kahn, co-founder Omnivore, an agritech venture capital firm, based in India.

In this episode, the 2Gs, our Gourmands and Geeks, Sadaf and Archit get together to chat about butter.

In this episode, the 2Gs, our Gourmands and Geeks Sadaf and Archit explore centuries-old traditions and modern interpretation of food with Rahul Punjabi, the executive chef of fine dining Indian restaurant Masala Library.

In this episode, Sadaf Hussain is hosting, writer Nilosree Biswas and photographer Irfan Nabi, co-authors of Calcutta on Your Plate.

Our 2Gs, Sadaf and Archit are hosting two international desis; restaurateur Roni Mazumdar and Chef Vijay Kumar from the New York-based Michelin Star restaurant Semma.

Our 2Gs, Sadaf and Archit are hosting Eshwar Vikas, the co-founder & CEO of Mukunda Foods - which is revolutionizing the food-tech space and introducing automation in cooking.

Our 2Gs, Sadaf and Archit are hosting American chef and podcaster Keith Sasarin this week.

Our 2Gs, Sadaf and Archit are hosting nutrition coach and animal-based diet advocate Sangeetha Aiyer on the Naan Curry podcast this week.

Our 2Gs, Our 2Gs, the Gourmands & Geeks are joined by Roshan Cariappa, the host of two podcasts - Bharatvaarta and The Startup Operator, and VP of Marketing at Vymo.

Our 2Gs, the Gourmands & Geeks are joined by the ‘Spice Mistress’ - Sarina Kamini. Sarina is a teacher and author. She writes spice books, and easy-to-follow spice-blend-specific recipes.

Our 2Gs, the Gourmands & Geeks are joined by another G: Ramya G. Sri, brand consultant and founding partner of Bruite, an online food publication.

This week Archit is joined by Elizabeth Yorke, chef turned food researcher and the founder of two initiatives: Saving Grains, a food upcycling initiative, and Edible Issues, which is an online collective about the Indian Food System.

Our 2Gs, the Gourmands & Geeks - Sadaf and Archit are having an unfiltered conversation with Mallilka Basu, author and food consultant based out of London. They discuss:· How Bengal and Delhi influenced Mallika’s food choices· Indian food outside India· Are regional Indian cuisines popular outside India?· How to get your kids to be excited about food. So sit back and relax, grab some mishti, brew some chai and listen to this no holds barred conversation. Important...