How Indian Food Became Frustratingly Hip
Today we are sharing an episode from "Bad Table Manners," a podcast that pushes the boundaries of food storytelling in South Asia, produced by our friends at Whetstone Radio Collective. Enjoy! Thanks to the cool-ification of Indian food, traditional ingredients from the subcontinent, like turmeric and ghee, are now repackaged and resold in Western and Westernized markets as if they were “new” discoveries. Cleaned up, minimalistic design labels are often employed to give the familiar and unfamiliar look and conceal what one can argue is a recolonization of the Global South by the Global North. The U.S.-based academic Rumya Putcha tells us why this hipster Indian food is problematic, while Vidya Balachander, current South Asia editor at Whetstone, helps us unpack the idea of the global supermarket. We’d love for you to be part of the Immigrantly community. Join us on Instagram: @Immigrantlypod Find us on Twitter: @immigrantly_pod Support us via our If you enjoy listening to Immigrantly, please share the love and leave us a review so that more people can find us!