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Episode 4: Nutrition & the Indian Thali with Sangeeta Khanna, a food and nutrition consultant and the author of the blogs Healthfood Desivideshi and Banaras ka Khana.

With a masters degree in Botany, Sangeeta began her career as a research scientist studying cyanobacteria and antioxidants - way back in the 90’s. Today she finds herself not far from science but slightly detoured into the realm of nutrition, health and wellbeing. She is the voice behind the blog www.healthfooddesivideshi.com, and what brings together this “The Home & The World” concept of food is her passion for health and wellbeing. I found myself sucked into her world of things all too familiar yet forgotten when I began following her on Instagram and then her blog. Everything from the science behind cooking materials, pickling, foraging and forgotten foods. Today I get to forage through her mind as we discuss Nutrition and the Indian Thali.

Produced by Mira Kapoor
Stories by Joseph Radhik

0:00 Introduction
2:29 Forgotten Food Culture
4:39 Chutney v/s Sauce
7:31 Balanced Indian Thali
13:42 Metabolic Fitness v/s Endurance
14:39 Restricted Gut Health
17:44 Rhythm of Seasons
18:56 Sourdough in Indian Households
23:24 Mitti & Kansa Cooking Vessels
27:08 Maintaining Health for City Beings
30:30 Diet fads: Keto or Intermittent?
33:36 What does the future look like?
36:53 5,4,3,2,1

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