Food From Here and There

On this episode of Food From Here and There, I take a trip to Japan with Lakhan Jethani and Nikhil Menon, head chef and head pastry chef at Mizu Izakaya in Mumbai. We chat about taking Japanese food beyond sushi and sashimi, combining Japanese flavours with local Indian ingredients and classic pastry techniques, and how we can be more sustainable with our food practices. Follow Lakhan (@samurai_cook), Nikhil (@nikhilmenon) and Mizu Izakaya (@mizuizakaya) on Instagram. Come say hi and follow me on Instagram @elithebaker to see my latest adventures in the kitchen, and check out my website www.elithebaker.com. CREDITS: Host: Elisha Parikh Creative Director: Enakshi Parikh This is a Maed in India production. Recording Engineer: Hersh Desai Sound Editor & Mix Engineer: Lakshman Parsuram, Sarthak Ray Head of Production: Mae Mariyam Thomas Project Manager: Shaun Fanthome Producer: Ruchi Sawardekar

On this episode of Food From Here and There, I take a look at traditional Indian mithais with a twist with Girish Nayak, Chief Mithaiwala at the Bombay Sweet Shop. We chat about how Girish studied western confectionery in the prestigious Culinary Institute of America, but found his calling with Indian sweets back home; his travels across the country, learning about different flavours and techniques from halwais all over India; and how he has been able to put a modern and international spin on these mithais at the Bombay Sweet Shop. Follow Girish on Instagram @nayakgirish and visit Bombay Sweet Shop online at www.bombaysweetshop.com. Come say hi and follow me on Instagram @elithebaker to see my latest adventures in the kitchen, and check out my website www.elithebaker.com. CREDITS: Host: Elisha Parikh Creative Director: Enakshi Parikh This is a Maed in India production. Recording Engineer: Hersh Desai Sound Editor & Mix Engineer: Lakshman Parsuram Head of Production: Mae Mariyam Thomas Project Manager: Shaun Fanthome Producer: Husein Haveliwala, Ruchi Sawardekar

On this week’s episode of Food From Here and There, we’re exploring the world of Persian desserts with the help of Hassan Irani, the owner of Iranian Sweets Palace, which has been offering authentic Iranian sweets for over a hundred years! I am in conversation with Hassan about how the tradition of making sweets was passed down to him from his grandfather who fled from Iran to India in 1909, how they still prepare traditional Irani baklava, sourcing ingredients all the way from Iran, and more about other traditional Irani sweets. Get in touch with Hassan at +91 98700 17847 to place an order or make a shop visit appointment, and visit them online at www.iraniansweetspalace.com. Come say hi and follow me on Instagram @elithebaker to see my latest adventures in the kitchen, and check out my website www.elithebaker.com. CREDITS: Host: Elisha Parikh Creative Director: Enakshi Parikh This is a Maed in India production. Recording Engineer: Harsh Karmakar Sound Editor & Mix Engineer: Lakshman Parsuram Head of Production: Mae Mariyam Thomas Project Manager: Shaun Fanthome Producer: Husein Haveliwala

This week, on Food From Here and There, I take a look at the exquisite French entremet. My guide through this multi-layered French pastry is Sanjana Patel, the Creative Director and Executive Chef at La Folie. We talk about how Sanjana’s love affair with French pastry began, the different components of an entremet, how her unique flavour pairings were first received in India, and her experience working with local ingredients and local farmers. Follow Sanjana on Instagram @chefsanjana, and visit La Folie online at www.lafolie.in. Come say hi and follow me on Instagram @elithebaker to see my latest adventures in the kitchen, and check out my website www.elithebaker.com. CREDITS: Host: Elisha Parikh Creative Director: Enakshi Parikh This is a Maed in India production. Recording Engineer: Hersh Desai Sound Editor & Mix Engineer: Lakshman Parsuram Head of Production: Mae Mariyam Thomas Project Manager: Shaun Fanthome Producer: Husein Haveliwala

On this episode of Food From Here and There, I take a trip to the Italian countryside. Riding along with me is Apeksha Agarwal, founder of Mumbai-based artisanal pasta brand, Cacio e Pepe. Through our conversation, I learn about Apeksha’s memories of cooking and eating with the families she stayed with in Italy, the basics of making pasta from scratch, and the art of pairing the right pasta with the right sauce. Follow Cacio e Pepe on Instagram @cacioepepeindia and place an order online at www.cacioepepe.in. Come say hi and follow me on Instagram @elithebaker to see my latest adventures in the kitchen, and check out my website www.elithebaker.com. CREDITS: Host: Elisha Parikh Creative Director: Enakshi Parikh This is a Maed in India production. Recording Engineer: Hersh Desai Sound Editor & Mix Engineer: Lakshman Parsuram Head of Production: Mae Mariyam Thomas Project Manager: Shaun Fanthome Producer: Husein Haveliwala, Ruchi Sawardekar

On today’s episode of Food From Here and There, I make my way to Portugal via Goa, exploring the little Portuguese egg custard tart pastry, pastel de nata. Joining me all the way from Goa is chef and restaurateur Ralph Prazeres, the man behind artisanal bakery-café Padaria Prazeres. We talk about his exposure to Portuguese cuisine, the preparation of the pastel de nata, and the challenges of bringing an international cuisine to India. Follow Ralph on Instagram @ralphprazeres, and Padaria Prazeres on Instagram @padaria_prazeres. Come say hi and follow me on Instagram @elithebaker to see my latest adventures in the kitchen, and check out my website www.elithebaker.com. CREDITS: Host: Elisha Parikh Creative Director: Enakshi Parikh This is a Maed in India production. Recording Engineer: Hersh Desai Sound Editor & Mix Engineer: Lakshman Parsuram Head of Production: Mae Mariyam Thomas Project Manager: Shaun Fanthome Producer: Husein Haveliwala

On this episode of Food From Here and There, I'm showcasing the delicious French macaron, and joining me is pastry chef and founder of Le15 Patisserie – Pooja Dhingra. Pooja tells me about her first bite into a macaron in Paris, the 6 months of trial and error it took her to perfect the recipe in India, and her hot tips to get macaron-making right. Follow Pooja on Instagram @poojadhingra, and visit Le15 Patisserie online at le15.com. Come say hi and follow me on Instagram @elithebaker to see my latest adventures in the kitchen, and check out my website www.elithebaker.com. CREDITS: Host: Elisha Parikh Creative Director: Enakshi Parikh This is a Maed in India production. Recording Engineer: Hersh Desai Sound Editor & Mix Engineer: Lakshman Parsuram Head of Production: Mae Mariyam Thomas Project Manager: Shaun Fanthome Producer: Husein Haveliwala

Here’s a sneak peek at some of the voices you’ll hear on Food From Here And There this season. Get ready for a culinary journey through the world! Stay tuned!