I am honored to have as my guest today someone quite remarkable. Chef Hrishikesh Desai, after working at some of the finest restaurants around the world - The French Laundry in California, Les Maison de Bricourt in Cancale, France - chose to move to the UK and is now chef patron of Farlam Hall Hotel.

We discuss everything from guilty pleasures to traditional street foods and insights into provenance to his signature style of melting pot of flavours!

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Our conversation today focuses on how Ken introduced fusion cooking or how I like to call it, cross-cultural food to the world; how he taught the British how to cook Asian food; and the importance of reducing the use of MSG in foods.

We discussed how his family life, professional career, and travel have shaped his ability to blend Eastern and Western foods, provenance, and techniques (and much more).

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Shaping Our Understanding of British Cuisine with Mark Hix

This episode provides an in-depth look into Mark's career and personal life. During our conversation, we discuss his style of cooking, which is ‘simple, seasonal and British’, with a hard and fast rule that ‘no more than three main ingredients on the plate'. We talk about why his love of food that still motivates him to put in the hours, as well as where he looks for inspiration to ensure provenance - food with a story is still at the heart of what he does.

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Today's guest is William Sitwell, a man who truly inspires. He knows how to delve into the history of eating, people, and food.

William's journey to discover what it means to appreciate and enjoy food has taken him on a dream journey. A food writer, a critic of restaurants, a broadcaster on MasterChef, an author, and more, he has done it all. In this interview, we explore how culture has shaped what British food is today, why and discusses how history, lifestyle, and beliefs shaped some of his books and more.

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Today, I bring you a story about Sunaina Sinha, someone who is truly awe inspiring - an individual who has continuously broken through the thick glass ceiling of private equity, all while making time for regular meditation. 

Sunaina’s journey of discovering the truth about work-life balance and the story behind becoming a certified sommelier has taught her the importance of taking time for herself. Growing up in a South Asian household where hard work and the drive to succeed were encouraged, inspired and led her to experience wonderful things. Her success is an example of the power of hard work, dedication, and a willingness to explore. She is a true inspiration to those looking to break barriers and achieve their goals.

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It is with great excitement that I kick off series 3 today with the award-winning chef, food educator, writer, and climate change activist Tom Hunt. Through his approach, he aims to inspire people to reduce waste, eat more sustainably and take #ActionforClimate.

Along with food culture, we talk about food identity (be sure to check out Tom's recipe for what he thinks best represents him), tackling food poverty, and the importance of understanding the past in building a better food system. And, if you're looking for some tasty tips, check out what Tom makes with stale bread and herbs...

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Are you ever left wondering whether seduction is a lost art in the 21st century? Can we learn from history and use food as an instant more pleasurable experience? When it comes to pleasure, why has food been such an important part of Indian history?

In this episode with Seema Anand, we discuss the Kama Sutra's groundbreaking attitudes toward the art of seduction and food thousands of years after it was written. We explore numerous techniques and refinements that elevate pleasure to an entirely different level-whether it be innovative codes for love messages, the effects of 'natural perfume' on different parts of the body, the many different types of food, how to massage your lover's hands, or which kind of jewellery to wear during lovemaking. You will never again think about love and lovemaking the same way after watching or listening to this episode which is accessible, sensual, and full of surprises, one that you will never forget.

Find Naughty Bites on:

Instagram (@anishamistryfernandez)

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Have you ever wondered why women entrepreneurs are leading the way in digital presence? Is there a greater confidence among women to react to a new world of work with renewed confidence and adaptability, to embrace new business opportunities and to realign their business models to fit new consumer needs?

My guest on this episode is Anita Chatterjee, as we discuss how identity and trust are crucial for women's success in corporate environments and how they further refine it as entrepreneurs. We delve into her success in public relations, management, entrepreneurship, organisational behaviour, leadership, teamwork, and trust. And why her entrepreneurial ventures have been made possible by moving beyond outsider stereotypes and importantly, how her influence has been felt not only locally but also internationally, with local communities now following her example and finding her a mentor for future women entrepreneurs.

Find Naughty Bites on:

Instagram (@anishamistryfernandez)

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Is culture the values, symbols, interpretations, and viewpoints that distinguish one individual from another in modern societies? In cross-cultural fusion dishes, is it the increase in international trade, immigration from around the world, and the role of ethnicity that plays a significant role?

Sanjay Dwivedi joins me in this episode as we discuss his journey to success, the craving for hot, soul-burning food, and comforting, flavour-rich Mediterranean food. And, particularly how Indian cuisine takes more than one flavour to define itself. Whether it's the simplicity of South Indian food or the spiciness of North Indian food, Indian cuisine offers a wide variety of flavours, which is why fusions based on it are so popular. We cover, in this case, the cultures that ruled the native land and traded with it that have left a lasting impression. And share our thoughts in the flavours of today's Indian cuisine, eight thousand years of history are reflected. But why British and Portuguese rulers influenced these countries' regional cuisines during their rule in the 19th and 20th centuries and why it works so well with Spanish and Latin American cuisines.

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Instagram (@anishamistryfernandez)

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How is the French culinary culture and identity so unique? Does it live up to the hype? How does bread relate to identity and culture? It is the synthesis of diverse cultural heritages that makes French gastronomy one of the most emblematic expressions of French culture, which encompasses processes from "farm to fork," and of which the culinary arts are only an element?

Richard (known for his easy-to-follow breads and pastries) championed this new French culinary identity in the UK. Richard has codified the globally recognised French baking that is widely celebrated today. His books include regional recipes and cooking advice, a newly established French culinary identity bringing the traditions of the regions together. So strong is this new culinary identity that the culinary world has identified his style of French cooking as being timeless – and delicious. French bread, desserts and pastries and the delicacy of their flavours are among the most noteworthy French cuisine elements that are loved throughout the world today.

Find Naughty Bites on:

Instagram (@anishamistryfernandez)

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