Re-Engineering South Indian Chakhna ft. Chef Kavan Kuttappa

In this episode, our 2Gs, the Gourmands & Geeks, Sadaf and Archit are chatting with Chef Kavan, an engineer turned chef who changed and challenged Indian bar food with his unique take on south Indian cuisine. An alumnus of Culinary Institute of America (CIA), Kavan has had stints at prestigious establishments like Eleven Madison Park (formerly the World’s Best Restaurant), Le Bernardin, Jean Georges, and Momofuku in New York. And now Kavan is dishing out Ramen at ‘Naru Noodle Bar’. Together they are discussing;-How did Kavan disrupt and reimagine the bar food?-What is the difference between modern Indian and fusion food?-Why and how are chefs serving nostalgia on a plate?-Kavan’s kitchen philosophy-How does one serve a rice dish as bar food?-Why is Podi masala better than Piri-Piri masala?Important links to geek out more:Follow Chef Kavan on Instagram: @kavann and Twitter: @kkavannnArticle: Bowled over: Chef Kavan Kuttappa is dishing out new ramen recipesArticle: Instant Gratification From chefs learning to be tech-savvyPaati’s Magic Rasam by Kavan KuttappaYou 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 at http://www.ivmpodcasts.com/