Andrew is in New Delhi for work in this double-length episode, and oof, is he working through some stuff! How does a British-born Chinese chef contend with the parameters of Chinese food in India, or of Indo-Chinese food?
What is the difference between Chinese food in India and Indo-Chinese food? What are the flavour profiles of this hyphenated cuisine? What can these dishes tell us about how Chinese food travels and lands in distant places? And what mental and physical work do chefs have to do to translate Chinese food for local palates?
Intro and outro music: 遊子 [wanderer] by mafmadmaf.com