Welcome back to The Hungry Immigrant: Flavors of India!

In Part 1, we explored MasterChef India Top 10 Arthi Rathore’s inspiring culinary journey and her deep connection to traditional Indian cuisine.

Now, in Part 2, we dive even deeper into her food philosophy. Arthi unpacks the significance of cooking the traditional way, the heartfelt tradition of mothers hand-feeding their children, and the energy food carries beyond its taste.

We also tackle the balance between preserving traditions and embracing innovation in the ever-evolving culinary world. Are we sacrificing our roots to meet global standards? Arthi’s take is thought-provoking.

Let’s dive back into the flavors, stories, and soulful wisdom with MasterChef Arthi Rathore!

Timestamps

0:00 - Previously: Part 1 with MasterChef Arthi

01:58 - Why cooking the traditional way?

04:49 - Mothers hand feeding their children; Food carries ENERGY

08:14 - Food Tradition VS Innovation; Food is universal

12:36 - Are we sacrificing our traditions to reach global standard?

18:22 - Food brings world peace?

20:45 - Words for Arthi’s twin boys and the future generations

22:05 - Sambal Survey

FOLLOW ARTHI

⁠@artbutterflies⁠

FOLLOW US

⁠@abangbrian⁠

⁠@hungryimmigrant⁠

In this vibrant episode of Flavors of India, host Abang Brian sits down with MasterChef India finalist Arthi Rathore to explore the heart of Indian cuisine and culture. Packed with stories from her journey on MasterChef India, Arthi shares her passion for traditional dishes and the cultural nuances of cooking in India.

This episode is a true "antipasti" of flavors and stories, offering a delicious sneak peek into the soulful world of Indian culinary traditions. Don’t miss this inspiring, flavorful conversation!

Timestamps

0:00 - Intro

01:48 - Fresh out of the MasterChef Academy

05:11 - Who is MasterChef Arthi Rathore?

10:07 - Why MasterChef India?

16:08 - Behind the glorious episodes: the stress and the learnings

19:23 - My favourite challenge? The one I failed

21:55 - “Why did you start cooking?”; cooking traditionally

FOLLOW ARTHI

⁠@artbutterflies⁠

FOLLOW US

⁠@abangbrian⁠

⁠@hungryimmigrant⁠

Chef Boo, head chef of Lucy in The Sky, Helsinki, and Fea from the Malaysian Embassy in Helsinki, return for Part 2 of our podcast!

We discuss fusion food and what authenticity means to each of them. How do they adapt to new cultures while staying true to their roots? Fea shares the biggest challenges of cooking abroad, while Chef Boo reflects on becoming a head chef at 29 and holding on to his heritage. Plus, don't miss the fiery Sambal Survey!

Timestamps

0:00 - Previously: Part 1; Intro

02:13 - Fusion food; what is authenticity to you?

07:20 - Adaption and fusion - how do you stay true to yourself?

08:14 - Fea: Biggest challenges cooking abroad

12:19 - Chef Boo: a head chef at the age of 29, how to always remember your roots?

16:08 - Sambal Survey

Special thanks to the Embassy of Malaysia in Helsinki, Finland! If you're traveling to Finland anytime soon, feel free to send them our regards.

Embassy of Malaysia (Finland)

World Trade Center Helsinki,

Aleksanterinkatu 17,

00100 Helsinki, Finland.

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