Ask Rahul! Plates & Places
Ask Rahul! Plates & Places is a food and hospitality storytelling podcast where chef and food‑business leader Rahul Shrivastava explores how different kinds of stays create memorable eating experiences. From hotels and restaurants to villas, forts, homestays and hostels, each episode focuses on one place, one plate, and the story behind it. You’ll hear how menus are designed, buffets are planned, and local dishes are turned into signature experiences—plus simple ideas you can use to improve your own property, brand or travels. Whether you’re a hospitality professional, a culinary student, a stay owner, or a curious traveller who loves food, Plates & Places gives you warm stories, practical insights and a fresh way to look at the tables you sit at.
Episodes
Ever heard a debate this delicious?
🍞🔥In my latest podcast episode, “The Great Indian Bread War,”
I dive into the sizzling stories, fun facts, and chef secrets behind India’s three legendary breads: chapati, naan, and paratha.
From ancient kitchen traditions to modern street food magic, find out which one takes the crown—and discover chef-approved tips to make them at home.Click to listen, let me know your pick, a...
Season 1 Episode2 South Indian Breakfast Supremacy: Idli, Dosa, Vada, Upma & Pongal
It’s said that a great day begins with a great breakfast—but the South perfected that art centuries ago. I’m Rahul Shrivastava, and this is Episode 2 of Season 1 under our new series, Cuisine Culture & Regional Battles—where India’s most loved culinary rivalries take center stage.
Today, we’re diving into the breakfast legends ...
Culinary Challenge | Seasoning 1, Episode 3
Title: Bengali Fish vs Goan Prawns—The Ultimate Coastal Food BattleHere’s where flavors throw down and stories sizzle. I’m your host—think less dreamy sunset, more sizzling stovetop—and on this podcast, every rivalry comes with a splash of craft, heart, and spice.
Today? We plunge straight into the ocean’s drama. Bengali Fish vs Goan Prawns—who wins? You get the fi...
Kitchen Lab on the Streets
The episode kicks off with a disruptive question—what if your favorite street vendor isn’t just cooking, but orchestrating a full-blown kitchen lab under open skies? Each puff of fried dough and glistening pile of chaat is more than meets the eye; there's instinct, inherited tricks, and a touch of rebellion, all swirled together in a show that stirs hunger and amazement ...
Get ready for a flavor-packed journey with "EPISODE 5: THE CURRY CONSPIRACY – WHO REALLY INVENTED INDIA’S MOST FAMOUS DISH," a culinary podcast episode that challenges everything you thought you knew about curry. This chapter of Culinary Challenge boldly asks listeners: what if the world’s most “Indian” dish didn’t actually begin in India at all? From the cold open hook to the closing tabla heartbeat, this...
The sound is unmistakable: a hiss of oil, the crackling of cumin, the bloom of red chili. It’s not just a
garnish—it’s chemistry and performance art rolled into five seconds of magic.
Intro (What Listeners Get):
• The step‑by‑step science of tadka (tempering).
• Hidden heat control lessons from regional kitchens.
• Tips to orchestrate aroma like a seasoned chef.
Food Issues Solved...
Before we light up today’s fire, let’s acknowledge three books that keep the tandoor’s story alive outside the oven.
Ranjit Rai’s Tandoor: The Great Indian Barbecue — the technical bible of heat, meat, and method.
Anshuman Sharma’s Tandoor: A Journey Through Time — the cultural bridge linking ancient flames to modern kitchens.
And K. T. Achaya’s Indian Food: A Historical Companion — the wide‑angle len...
The hiss, the pause, the whistle—our kitchens have their own soundtrack, and today we lean into it to unlock faster, deeper flavor with total control. We dive into the real science of pressure cooking, explaining how higher boiling points and sealed steam move heat and aroma into food more efficiently than any open pot simmer. That single shift turns tough cuts silky, makes lentils creamy, and builds richness in min...
In this episode of The Culinary Challenge Show, we break down the tiny, explosive step that decides whether your dal tastes flat or unforgettable: tempering.
In just a few seconds of hot oil, spices, and crackling aromatics, you learn how to transform everyday dishes into restaurant-level plates.
What you’ll learn
What tempering actually does to flavor and aroma in Indian cooking.
- The ideal oils, spice combi...
Marination feels like magic: leave food in a bowl overnight, and expect restaurant-level flavor the next day. But in real kitchens, that often leads to rubbery chicken, crumbly paneer, or fish that falls apart before it hits the pan. This episode of The Culinary Challenge Show takes listeners past the myths into the real mechanics of how marinades work.
In Season 1, Episode 10, “Marination Mysteries: Why Time Does N...
In this episode, Rahul explores one of the most frustrating problems in food service: why crispy foods lose their crunch before they reach the customer. From soggy fries and limp fried chicken to delivery delays, coating issues, oil problems, and packaging challenges, this episode breaks down where crispiness disappears and why it matters for taste, consistency, and business.
If your menu depends on texture, th...
Burger Bun Issues is a practical podcast that explores the many challenges behind making a great burger bun. Hosted by Rahul, the show dives into bun quality, texture, shelf life, structure, softness, absorbency, and how the bun affects the overall burger experience. From food development to real-world kitchen and manufacturing problems, this podcast breaks down the details that decide whether a bun supports the fil...
Every kitchen has a breaking point. For most, it arrives at exactly 8 PM on a Friday — when the printer stops pausing, the pass fills up, and everything that was running smoothly thirty minutes ago begins to quietly fall apart.
In this episode, Rahul — chef, food engineer, and 24-year veteran of professional kitchens across three continents — breaks down the real reason peak hour destroys food quality. And it is not ...
Episode Title: Why Fries Lose Their Crunch Within Five Minutes — And Are They Just Going Through an Emotional Softening Phase?
Episode Description:
Five minutes. That is all you get.
From the moment a perfectly fried batch of French fries comes out of the oil — golden, crackling, impossibly light — you have approximately five minutes before the crunch begins to die. Not degrade slowly. Not fade gently. Die. And yet the...
Why Fried Chicken Turns Rubbery Under Heat Lamps — And Is the Holding Drawer Secretly Running a Sauna for Your Best Sellers?
Episode Description:
It left the fryer perfect.
Shatteringly crisp crust. Juicy interior. Seasoned exactly right. Someone on your team looked at it coming out of the oil and felt genuine pride. That piece was exactly what it was supposed to be.
Then it went into the holding drawer. And twelve minu...
Episode Title: Why Food Temperature Drops Before the Customer Even Opens the Bag — And Did the Warm Air File a Restraining Order Against Your Packaging?
Episode Description:
Forty seven minutes. That is the average time between a food order being placed and the moment a customer takes their first bite. In those forty seven minutes, your food moves from a hot kitchen through a container, into a bag, onto a motorcycle, ...
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