Re-Engineering South Indian Chakhna ft. Chef Kavan Kuttappa - a podcast by IVM Podcasts

The audio quality in this episode is not up to the mark for various logistical reasons. We request you to use headphones for a slightly better experience..

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: @kkavannn

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Paati’s Magic Rasam by Kavan Kuttappa