Books and Authors

著者： Hindustan Times - HT Smartcast
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  • In this podcast, National Books Editor Manjula Narayan tells you about books, authors and their journeys. This is a Hindustan Times production, brought to you by HT Smartcast
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あらすじ・解説

In this podcast, National Books Editor Manjula Narayan tells you about books, authors and their journeys. This is a Hindustan Times production, brought to you by HT Smartcast
アート 文学史・文学批評 社会科学
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  • The man who thought with his eyes

    The man who thought with his eyes
    2024/11/22
    "I've done three books and a documentary on Guru Dutt and he is always viewed as someone rather morose and internal and a sad man. And yet, there were moments of great joy. You see it in his films. Why did he always include Johnny Walker? Because he had a sense of humour and a sense of fun and his films like Mr and Mrs 55 and Aar Paar are really wonderfully funny. This diary was to emphasize the lighter side of Guru Dutt. So there are various anecdotes from people who remembered that side of him" - Nasreen Munni Kabir, author, 'The Legacy of Guru Dutt; 2025 Diary' talks to Manjula Narayan about bringing out this diary to mark the film maker's centenary next year, the fantastic Hindi-Urdu writing of the 1950s, Guru Dutt's many extraordinarily productive working relationships with Abrar Alvi, Raj Khosla, Johnny Walker, VK Murthy and others, the self indulgence of Kagaz ke Phool, how his training in dance and choreography at the Uday Shankar Academy showed up in the kinetic movement of the camera in films like Pyaasa, the reproduction of some early letters to Geeta Dutt, and the aptness of Kaifi Azmi's statement that Guru Dutt thought with his eyes.
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    55 分
  • A taste of heaven on the street

    A taste of heaven on the street
    2024/11/15
    "The taste and quality of the ingredients that some street vendors use can rival that of Michelin star restaurants. And that they make it all available at this price point is just shocking. Street vendors also have no qualms about feeding the food that they make to their own families. They don't store their food or refrigerate and reuse, all ingredients are fresh every day, there are no secrets, its made out in the open in front of the customer. Those are the big differences with the large chains. After doing this book, we've realised that we are much better off eating from the street than eating packaged food or even from fancy places" - Priya Bala and Jayanth Narayanan, authors, 'Bazaar Bites; Tales and Tastes of India's Street Foods' talks to Manjula Narayan about the fantastic sweets and savouries on offer on our streets including in tier 2 cities like Indore, Nagpur, Bhopal, Puri, Srinagar and Allahabad, among others, specialities like the hing kachori of Varanasi, the karela chaat of Gwalior, the ghirmit of Hubli Dharwad, the samosas of Bata Mangala in Odisha, the litti chokhas of Patna and the dosa diversity of Karnataka, and how street food needs to be properly recognised as an integral part of India's culinary heritage.
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    47 分
  • Recipes from Jahangir and Nur Jahan's kitchen

    Recipes from Jahangir and Nur Jahan's kitchen
    2024/11/07
    "While I was translating this manuscript from Persian I realised that the food mentioned is very different from what's sold now as Mughal food. They had four masalas only. We have now laced the mutton, chicken and fish with spices so that the real taste has disappeared. In those days, you could taste the meat. The food eaten by Jahangir and Nur Jahan was very different and I wanted people to know that what we are eating in the name of Mughal food is not really Mughal food" - Salma Yusuf Husain, translator, 'Alwan-e-Nemat; A Journey Through Jahangir's Kitchen' talks to Manjula Narayan about featured recipes that combine unlikely ingredients like the fish and banana curry, Mughal emperor Jahangir's love for Gujarati khichdi and rohu, his queen Nur Jahan's many culinary innovations including the creation of fruit yogurts and vibrantly coloured dishes, how Indian cooks in the imperial kitchen took Iranian and Central Asian recipes and completely transformed them, how they turned pulao into biryani by layering and roasting it, her own surprise on encountering the utterly rice-less biryani Isfahani during a visit to Iran, and why the vegetable biryani cannot be called a biryani at all.
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    49 分

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