Pushpesh Pant is an Indian scholar, educationist, professor, historian and food critic who has taught in leading universities for over 4 decades and has written cookbooks and magazines for various leading publications such as Forbes, Open, Outlook, The Times of India and The Times. Have written articles. Tribune.
Contents
Wiki/Biography
Pushpesh Pant was born in 1947 (age 75 years; as of 2022) in Nainital, Uttarakhand, India. He completed his education in Delhi and Agra. After that, he started teaching and teaching at the University of Delhi before retiring as Professor of International Relations at Jawaharlal Nehru University, Delhi.
Family
parents and siblings
His father was a doctor, and his mother was a housewife. In fact, his mother was a polymath who was a brilliant cook and specialized in various cuisines from many parts of India.
wife and children
He has a son who is also interested in food and has made a documentary on food.
award
He was awarded the Padma Shri by the then President of India Pranab Mukherjee in 2016.
#PresidentMukherjee Scholar and writer Professor Pushpesh Pant honored with Padma Shri pic.twitter.com/kfmsHMaVAF
– President Mukherjee (@POI13) 28 March 2016
Books written by Pushpesh Pant
- Food Path: Food along the Grand Trunk Road from Kabul to Kolkata (Co-author: Huma Mohsin)
- Indian Vegetarian Cookbook
- Victory Mantra: The Leader’s Path to Success
- Ajanta and Ellora: Cave Temples of Ancient India
- Cooking? incredible India
- Tasty Trips in India
- Classic Cooking of Punjab (Co-author: Jiggs Kalra)
- International relations in the 21st century
fact
- According to Pant, food is an integral part of a person’s life and he believes that people who are serious about their food are also serious about their life. In an interview, he narrated this ideology with the example of Ustad Bade Ghulam Ali Khan, who once performed poorly at a program when he was not served food of his choice. Pushpesh Pant said,
The great musician Ustad Bade Ghulam Ali Khan was invited to sing somewhere. However, his hosts were vegetarian and he was fed vegetarian food for three days. When it came time to perform, he sang, but not in a way that would thrill anyone. Later his host came to him and said, ‘Ustadji, we have heard very good things about the power of your voice. That sometimes you sit on the seashore to practice your aalap and drown out the roar of the waves. Then what happened today?’ The maestro paused for a moment and then replied, ‘Aayi khana to aayi gaana (for this kind of food, for this kind of music).”
- Indian Michelin-star chef Atul Kochhar, who works at the Banaras restaurant in London, regards Pushpesh Pant as a hero and says he passed on the facts and principles of old India and its food to chefs of his generation.
- He established the menu of the Indian specialty restaurant Aangan at the Hyatt Regency, Bhikaji Cama Place in the 1990s with his friend and renowned chef Jigs Kalra. Talking about this in an interview he said,
“My association with Jiggs began because he knew his research was not very good. So he wanted to find someone whose research skills were beyond reproach. He made me work as hard as I did for my PhD. We used to go on field trips, there was a lot of archival research, a lot of reverse engineering… It was not only about deciding the menu and the recipes, but also sourcing the ingredients, sourcing the artisans and making sure that It was also about ensuring that the hotel could deliver those dishes consistently. Same standard.”
- His father was very fond of paan.
- He has starred in several episodes of the TV series Raja, Rasoi and Other Stories, which documented the history of India’s cuisine. The show highlighted the royal culinary traditions of India.
- He has given many classes about art, culture and international relations to IAS aspirants of BYJU.
- British historian Edward Anderson once said that idli is the most boring thing in the world. Later in an interview, responding to Edward’s comment on Idli, Pushpesh Pant said,
“I think idli is a beautiful and perfectly balanced meal. It has lentils, it has rice and it gives you a very interesting mix of vegetable proteins. It is a steam cooked food, it does not require much oil to prepare, and it is also easy to digest. “The batter you prepare for making idlis on the first day can be used to make idlis that are the softest, on the second day you make dosas that are a little less fluffy, on the third day you can use it for uttapam. use, so the cycle continues.”
- When historian Audrey Truschke made disparaging remarks about the Hindu god Rama and the epic Ramayana, Pushpesh Pant wrote in an article,
“I am an atheist, beef-eating Indian Hindu with a thick enough skin – not easily offended by the most disgusting abuses inflicted on Lord Ram and Sita Mata. But how long can one remain silent when repeatedly instigated by self-promoted hypocritical scholars – Indians or ‘foreigners’?
See more: Anjali Tendulkar Wiki
Anjali Arora Wiki
Categories: Biography
Source: vcmp.edu.vn