Hi, it's Bob Safian. You've been hearing me as the host of rapid response in this feed for a few years now,

with short newsy interviews alongside the deeper dives of Masters of Scale. Well, I'm excited to share that rapid response is expanding into its own feed.

We'll be putting out shows twice a week, focusing on the urgent issues that business leaders are dealing with in real time.

So search for rapid response in your podcast player

and subscribe to make sure you get all our episodes.

I'll see you on the other side.

What of the dishes that is so dear to me, it's something that I loved growing up,

is a dish called Saibaji, a spinach and lentil stew that has

ten other vegetables that have been pureed and delicately weaved into the stew. so you get this complex amalgam of flavours.

That's Jay Punjabi. He's a co-founder and head of television at Wait What, the company that produces, masters a scale. The dish he's talking about sounds delicious, but for him there's a deeper meaning to it than simple comfort food.

When my father was just eight years old,

he was in a refugee camp in Bombay

after the partition of India and Pakistan. he would go out and seek this dish in the

home of people in the refugee camp because it became a thing that connected him to the home that he had left

and the world that he was familiar with.

That was just one of the many personal stories Jay heard for the first time thanks to an informal experiment he undertook when visiting family in India.

I only get a chance to go once a year for about 10 days

and I was searching for a way to connect deeply with them

while we're there.

So I came up with this adventure. I identified

21 of our favorite home-cooked meals growing up.

Over the course of seven days, we cooked all 21 of them

...