Episode #68: Deepanker Khosla
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Descripción
Deepanker Khosla, or DK as he is often called, is the chef of the Michelin starred restaurant https://www.haoma.dk/ in Bangkok, Thailand. He was born in Allahabad, India and breaks a...
mostra másKhosla has managed to make the sustainability of his restaurant something more than just a marketing ploy. Right in the middle of chaotic, polluted Bangkok, surrounded by glass and steel, he’s created an oasis on less than an acre with an aquaculture system that supplies all of his freshwater fish based off a YouTube class he took part in. He also harvests rainwater that he purifies and serves to guests as still or sparkling. He grows all of his garnishes, he houses honeybees and has planted all kinds of different trees. He has actually been able to improve the air quality of the restaurant and, importantly, he has been effective in lowering his overall costs in running the restaurant, which allows him to pay his employees better and make them happier.
We discuss how he lived in his food truck prior to opening the restaurant and how he drove it all over southeast Asia, from beer garden to beer garden, as well as where his ideas come from and how he defines what Neo-Indian food is. We also talk about how limited the idea of Indian cuisine has been around the world and how people like himself and Unapologetic Foods in New York are changing that. There is so much going on we didn’t even have time to talk about how he turned his restaurant into a soup kitchen during the pandemic, feeding more than a hundred thousand people.
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Información
Autor | Nicholas Gill |
Organización | Nicholas Gill |
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