What Indians Ate 200 Years Ago | Ancient Food History ft. Kurush Dalal | COS #87

Comments · 1.3K

• NI

  @Niya3754 · 1 year ago

  My great-grandma died when she was 106, she is from the farming community in Tamilnadu and she always said that they only eat millet and ate rice only on Pongal and Deepavali festivals.

  222

• TE

  @TempusFugit68 · 1 year ago

  Kurush Dalal needs to be protected.  He is a national treasure. 🖖🏾

  159

• ED

  @edsher7679 · 1 year ago

  I lived for 4 years in India. In Pune and in general the whole country indians eat a lot of sugars, grains and unfortunately hydrogenated oils. Most people are not fit.

  49

• TR

  @Tripsandcoffee · 1 year ago

  Every chapati is a glass of beer that lost out on its destiny 😂😂.

  172

• GA

  @gauravkhandelwal2208 · 1 year ago

  An hour of time cannot do justice to a century of food stories. But legends like you have done a valiant effort. Thank you.

  16

• KA

  @kani00771 · 1 year ago

  Absolutely making 4 episodes of this would do justice

  10

• AM

  @amala_bhakthi · 1 year ago

  Original ate what is called Kozhambhu, which more thinker and spicer version of Sambar. The preparation included both vegetarian and non veg things in the Kozhambu. Further was rasam and curd . Though curd was reserved for younger generation , it will be Moru which was buttermilk. Koozh or porridge made out of Raagi or Jower is more stape direct. Three rices with curry was wedding treat. Idly and dosas were made during Tamil or Telugu new year not every day. This was the life until 80s and 90s

  15

• BB

  @bb5075-c1f · 1 year ago

  This guy knows so much. This could be a whole series and I would watch all of it.

  30

• AN

  @anand10987 · 1 year ago

  Kurush dalal is such a delight to listen to. Thanks to vijay for bringing him on the show. As a professional chef his insights are so useful.

  45

• RA

  @rameshprabhuramasamy · 1 year ago

  Idly was not south breakfast, it was mostly millets and much later we moved to idly and much later to dosa. The way south india handled millets is a book to write.

  22

• AD

  @Advaitvedant-108 · 1 year ago

  There are so many Bhartiya vegetables like parwal, gourds of so many types, banana, jackfruit, moringa, gawar fali,  berries, fruits like baby gular ..

  8

• BU

  @buddhapiyao1315 · 1 year ago

  This was too good an interview. Never knew so much about Food History !! seriously this guy is an encyclopaedia for food. and I loved his Mumbai style English. about my personal experience with quitting bread and sugar completely, my health definitely has improved a lot. my HBA1C was 10.6 now it hovers around 6 to 6.2 consistently. My thyroid function improved. Im 50 but dont look like. Being a south Indian Brahmin it is difficult to quit rice but I improvised on cooking rice with Quinoa 50-50 or using the red colored Kerala rice also called Matta rice. I combine a lot of vegetables and dal or beans whenever I consume rice. my favourite is Avial with red rice. i add atleast 8 different kinds of vegetables in my Avial and lots of coconut in it. Ive been consuming Ragi and Jowar roti for a long time but since last 3 yrs have added millets. As he rightly said one millet at a time, Proso millet khichdi, I use Baghar in place of rice to make Idli dosa batter, foxtail millet with dal soup with lots of veggies again. I add a fistful of Barley quite often into my idli batter or dal soups. These changes have definitely made a huge difference in my health. intelligent use of grains in your diet in combination of nuts, seeds vegetables and spices can actually reverse your health issues and can be naturally anti aging.

  42