Poori Kahani: Crispy, Crunchy & Cute

In this episode, our 2Gs, the Gourmands & Geeks Sadaf and Archit are talking about one of the most celebrated breads of India, Poori (or puri) which can be paired with any vegetable or meat to make a delicious plate. In this episode they discuss:-Childhood memories and train journeys attached to Poori-Festivals such as Kanya Puja where Poori is eaten-What is “Pakka Khana” and “Kachcha Khana” as per Ayurveda-Few special pooris like Nagori, Bedmi and the one made of Kuttu-Difference and similarities between Poori and kachori -The right type of oil to fry PooriSo sit back and relax, knead the dough and heat up your aalu or meat dish, take out a spoonful of pickle, and get ready to fry the fluffiest Poori with our 2Gs. Important links to geek out more:1. Article: Vegetarians, there is more to Lucknow than the kabab By Anubhuti Krishna2. Article: Rude Food: fear of frying by Vir Sanghvi3. Article: Tracing the journey of humble poori sabzi by Sohail Hashmi4. Article: From Nagori to Banarsi kachori: An ode to one of India’s most loved snacks by Sangeeta KhannaYou can follow Sadaf Hussain & Archit Puri on their Instagram handle:@sadaf_hussain @thehustlinggluttonYou can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.You can check out our website athttps://shows.ivmpodcasts.com/featuredhttps://shows.ivmpodcasts.com/featured