I think the real test of a food show is how meticulously a viewer plans a meal around it.
The joy of coordinating super slow motion shots of some gelatinous cut of meat stewing away to glory in an unpronounceable country with my vanilla-bland Swiggy order has been one of my personal highlights of the pandemic.
Three foreign food shows have passed this test for me: Anthony Bourdain’s ‘Parts Unknown,’ a political show compellingly disguised as a food show, David Gelb’s rebranding of chefs as auteurs through five seasons of ‘Chef’s Table’ and lastly, BuzzFeed’s ‘Worth It,’ a crash course of understanding the internet’s relationship with price point, banter, and food.
That is before Netflix acquired the first season of EPIC Channel’s ‘Raja Rasoi aur Anya Kahaniyan.’
Written by Raghav Khanna and directed by Akshay Pillai, the show traces the roots of some of India’s most iconic dishes from the kingdoms they developed from. I binged through 11 episodes in a day straight, marveling at the depth of their research as well as how poetically the show had been written.
In this series #FoodForFilm, we pick food films/shows that make our mouths water and our souls richer.
In this part, Sumedh Natu (@sumedhnatu) talks about Raja Rasoi aur Anya Kahaniyan and how it breathes life into all the 11 regions it covers.
Check the full story in the link in bio.
#FoodShows #FoodDocumentary #FoodLovers #IndianFood #FoodSeries #IndianFoodStories #IndianCuisines #IndianDishes #NetflixSeries