BONUS Comfort Cooking and Joyful Food with Ravinder Bhogal

The Doctor's Kitchen Podcast

Dr Rupy Aujla

Medicine, Healthy Eating, Improving Health, Food And Lifestyle, 868329, Healthy Recipes, Doctor's Kitchen, Mental Wellbeing, Nutritional Medicine, Lifestyle, Mindset, Dr Rupy, Wellness, Health And Wellbeing, Nutrition, Health & Fitness, Health Goals

4.8 • 2.5K Ratings

🗓️ 29 January 2024

⏱️ 38 minutes

🔗️ Recording | iTunes | RSS

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Summary

One of the best experiences I had in a restaurant was when I sat at a table in Marylebone (London), decorated with floral cloths and comfy pillows. Nestling into my seat I was struck by beautiful spicy notes, warming ginger that mirrored the welcome from the maître d'. Perusing the menu, almost everything was a blend of cultures, cuisines and flavours. Dishes that are so unfamiliar, yet deserve to have a home. This restaurant and cooking style, which is proudly inauthentic, feels deeply authentic and full of love, and you can understand why when you learn about the experience of its founder, Ravinder Bhogal.

Ravinder is a journalist, chef and restaurateur, who was born in Kenya to Indian parents. She’s a monthly food columnist for the FT Weekend magazine and The Guardian’s Feast magazine, a contributing editor at Harper’s Bazaar, and regularly writes for The Observer Magazine and Vogue online. Basically one of the most influential women in food.

Jikoni is one of my favourite restaurants and now ‘Comfort and Joy’ (Ravinders 3rd book) is one of my new favourites too! It’s one of those cookbooks to read, but also one that deserves to have its pages stained and spattered. Ravinder’s commitment to lavish vegetables with the same joy and creativity you’d bring to a steak or a chop has resulted in a globally-inspired collection of recipes.

There are fragrant and fortifying curries and stews including a mango and golden coin curry; hefty salads packed with fistfuls of good things such as heritage tomato salad with lime leaf dressing, ginger and chilli.

Basically this is the kind of food I want to eat all the time. I ask Ravinder about how she conjures recipes and why cooking is the ultimate expression of love. I think you’ll love this chat.

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Transcript

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0:00.0	Doctors Kitchen.
0:03.0	Recipes Health Lifestyle
0:05.0	Welcome to the Doctor's Kitchen podcast.
0:10.0	The show about food, lifestyle, medicine and how to improve your health today.
0:18.4	I'm Dr. Rupi, your host. I'm a medical doctor, I study nutrition and I'm a firm believer in the power of food and lifestyle as medicine.
0:32.0	Join me and my expert guests where we discuss the multiple determinants of what
0:36.6	allows you to leave your best life. One of the best experiences I had in a restaurant was when I was sat at a table in
0:49.4	Marlabone, London, decorated with floral cloths and comfy pillows, nestling into my seat.
0:55.4	I was struck by the beautiful spicy notes, warming ginger, mirrored by the welcome from the
1:01.2	Matrede, and as I peruse the menu I realized that everything was a
1:05.2	blend of cultures and cuisines and flavours. The dishes were so unfamiliar yet deserving of a home and I think this restaurant and cooking style
1:16.7	which is proudly inauthentic feels deeply authentic and full of love which you can understand when you learn about the experience of its founder, Ravinder Bogle.
1:27.0	Ravinder is a friend, a colleague, she's a journalist, chef and restaurateur who was born in Kenya to Indian parents.
1:35.0	She's a monthly food columnist for the FT Weekend magazine, the Guardians Feast magazine.
1:40.0	She is one of the most influential women in food. And Giaconi is one of the most influential women in food and Jukoni is one of my favorite
1:45.3	restaurants and now comfort and joy Rovindis third book is one of my new
1:50.4	favorites too it's one of those cookbooks to read but also one that deserves to have its pages stained and splattered and her commitment to lavish vegetables with the same joy and creativity that you'd bring to a steak or a
2:05.2	prize piece of meat has resulted in globally inspired collection of recipes.
2:11.6	It is simply breathtaking. There are fragrant and
2:16.2	fortifying curries and stews. There's salads that are packed with good things
2:21.4	such as heritage tomato salad and herbs.
2:25.0	There's ginger, chili, all the kind of food that I basically want to eat all the time.
	...

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