Beards, Booze, and Bacon: The Indian Food Episode

first_img Learning About Finger Wrestling, Mountain Cheese, and More Fun from Germany Learning All About Aquavit with Christian Krogstad What new bourbon are we pumped about? Which hiking trail are we exploring? Why is the next supercar so cool? The Manual is dedicated to helping men live a more engaged life. Each week, our editors and guests get together for a round-table discussion about what’s new, exciting, and unique in the men’s lifestyle world. So pop open your favorite brew, step into your man cave, and start streaming.  Editors’ Recommendations Further ReadingWhy You Should Plan a Trip to Santa Barbara, California Right NowWhat the Hell is Chutney?World’s Oldest Message in a Bottle Discovered on a Remote Australian Beach A Rev-ealing Conversation About IndyCar Racing with Takuma Sato For this week’s episode of Beards, Booze, and Bacon: The Manual Podcast, the round-table (slightly reduced by circumstance) of host Greg Nibler and Food and Drink Editor Sam Slaughter speak with chef Jessi Singh of Bibi Ji in Santa Barbara, California, about all things Indian food.Not only does the team get the skinny on how Singh came to be the proprietor of restaurants in Australia, New York City, and Santa Barbara (which includes, but is not limited to, milking buffalo), but they also delve into the differences between authentic and inauthentic Indian cuisine, how to tell if your local Indian restaurant is legit, and why wine goes great with Indian cuisine.By the end, we guarantee you’ll be looking for the nearest place to get an order of chaat and a Kingfisher Beer. Talking Food Trucks and Fusion Cuisine with The Peached Tortilla’s Eric Silverstein The Manual Spirit Awards 2019: Redux last_img

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