Good Food Maunika Gowardhan on spices, regional Indian cookery and Holi
Join host Samuel Goldsmith for an in-depth conversation with acclaimed food writer and Indian cooking expert Maunika Gowardhan. In this episode, Maunika shares her passion for regional Indian cuisine, demystifying the diverse culinary traditions that span India's states.
Discover the fascinating origins of Indian spices, from pepper's ancient use before chillies arrived to the Portuguese influences in Goan cooking. Maunika reveals how geography, climate, and history shaped dishes across regions, from Mumbai's Sunday fish curry tradition to Bihar's smoky lamb dishes and Bengal's Portuguese-inspired prawn pie.
In this episode:
• The true meaning of "curry" and its regional variations
• Essential spices every home cook should own (and how to store them properly)
• The evolution of Indian food in the UK and London's thriving regional restaurant scene
• Behind-the-scenes stories from 20 years researching recipes in Indian homes
• Celebrating Holi with traditional drinks like thandai and beloved street snacks
• Why Maunika's grandmother's 22-ingredient crab curry remains her ultimate comfort food
Perfect for food enthusiasts curious about authentic Indian cooking, this conversation goes beyond takeaway staples to explore the untapped depth of regional Indian cuisine, from coastal seafood curries to northern slow-cooked lamb dishes.
Maunika is an Indian chef and bestselling author known for her fresh, accessible approach to authentic Indian cooking. Born and raised in Mumbai, she shares vibrant recipes rooted in heritage and family tradition. A popular contributor to olive magazine and BBC One’s Morning Live, she also writes for Vogue India. Curry is Maunika’s fourth cookbook, following Tandoori Home Cooking, the Times-bestselling Thali and her debut, Indian Kitchen, loved by cooks worldwide.
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