Скачать или смотреть How India’s Food Changed After 1947 ft. Kurush Dalal on Butter Chicken History & More | COS #88

Did you know that dishes like butter chicken and bread halwa were born out of survival and displacement? Or that gurudwaras became lifelines, serving food and comfort to thousands rebuilding their lives after 1947?

In this episode of A Century of Stories: India, host Kunal Vijayakar is joined by historian and culinary anthropologist Dr. Kurush Dalal to explore how India’s kitchens transformed after Independence. From refugee-run dhabas to community kitchens, they uncover how migration shaped our plates, how food traditions adapted to new realities, and how some of India’s most iconic dishes are, at their heart, stories of resilience served hot.

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The complementing visuals or b-rolls (both images & videos) used in the video are either AI-generated or have been acquired from a licensed source. Some visuals may be used for representation purposes only.

0:00 - 2:00 - Intro
2:01 - 5:30 - Food in a changing India
5:31 - 7:04 - Women and food
7:05 - 9:23 - Food that came out of refugee camps
9:24 - 11:50 - Food from the Sindhis
11:51 - 13:23 - Indian Pasta?
13:24 - 14:58 - Dried and fried
14:59 - 16:02 - How did women pass on recipes?
16:03 - 20:28 - Origin of Tandoor, Tandoori Chicken, and Butter Chicken
20:29 - 21:38 - Sardars are vegetarians
21:39 - 23:59 - Favourite ‘outside’ cuisines: Mughlai and Chinese
24:00 - 24:30 - IDFC First Academy
24:31 - 29:47 - Langars, Gurudwaras, and Refugees
29:48 - 32:05 - Sindhi food
32:06 - 34:13 - Kathal
34:14 - 37:43 - Sindhis: the bridge between Bombay and Karachi
37:44 - 40:29 - Restaurants setup by refugees
40:30 - 43:54 - Disappearing recipes
43:55 - 45:01 - The ‘one dish’ that represents our history
45:02 - 46:08 - Outro