Pushpesh Pant is an Indian scholar, academician, professor, historian and food critic who has taught at top universities for over 40 years and has contributed to Forbes, Open, Outlook, The Times of India and The Times of Author of cookery books and articles for various major publications including India. forum.
Wiki/Biography
Pushpesh Pant was born in 1947 in Nainital, Uttarakhand, India (age 75 in 2022). He completed his education in Delhi and Agra. Thereafter, he started teaching and taught at Delhi University before retiring as Professor of International Relations at Jawaharlal Nehru University, Delhi.
family
Parents and siblings
His father is a doctor and his mother is a housewife. In fact, his mother was a polymath and an excellent cook, adept at cooking various dishes from many regions of India.
wife and children
He has a son who is also interested in food and has made a documentary about it.
Awards
In 2016, he was awarded the Padma Shri by the then President of India, Pranab Mukherjee.
#presidentmukherjee Scholar and writer Professor Pushpesh Pant awarded Padma Shri pic.twitter.com/kfmsHMaVAF
— President Mukherjee (@POI13) March 28, 2016
Books written by Pushpesh Pant
- Food Trails: Food along the Grand Trunk Road from Kabul to Kolkata (co-author: Huma Mohsin)
- Indian vegetarian recipes
- Victory Mantra: A Leader’s Path to Success
- Ajanta and Ellora: The cave temples of ancient India
- gourmet food?incredible india
- Indian food tour
- Classic Cooking from Punjab (co-author: Jiggs Kalra)
- International relations in the 21st century
fact
- Pant believes that food is an integral part of a person’s life, and he believes that people who take food seriously take their lives seriously. In an interview, he recounted this ideology citing the example of Ustad Bade Ghulam Ali Khan, who once performed poorly at an event because he did not Offer him food of his choice. Pushpesh Pant said,
The great musician Ustad Bader Ghulam Ali Khan was invited to sing somewhere. However, his owner was a vegetarian and he was forced to eat vegetarian food for three days. While performing, he did sing, but not in a way that excited anyone. Then his master came to him and said: “Ustaji, we have heard that the power of your voice is so great. Sometimes you sit by the sea and practice arap, and you even drown out the roar of the waves. So what happened today ? Ustad paused for a moment and then replied: “Ey khaana toh ey gaana (For such food, such music). ”
- Indian Michelin-starred chef Atul Kochhar, who works at London’s Benares restaurant, considers Pushpesh Pant a hero and says he brought facts and theories about old India and its cuisine to his generation of chefs.
- In the 1990s, he designed the menu for the Indian specialty restaurant Aangan at the Hyatt Regency Bhikaji Cama Place hotel with his friend, renowned chef Jiggs Kalra. In an interview, he spoke about this and said:
“My association with Giggs started because he knew his research wasn’t very reliable. So he wanted someone whose research skills were beyond reproach. He made me work as hard as I would for a PhD. We used to go out on field trips and conduct A lot of archival research, a lot of reverse engineering…it’s not just deciding on the menu and the recipes, it’s sourcing the ingredients, sourcing the kariga and making sure the hotel can deliver those recipes consistently. The same standard.”
- His father likes paan very much.
- He starred in many episodes of the television series Raja, Rasoi Aur Anya Kahaniyaan, which chronicled the history of Indian cuisine. The show highlights India’s royal culinary traditions.
- He conducted many courses on art, culture and international relations for IAS aspirants of BYJU.
- British historian Edward Anderson once said that Idris was the most boring thing in the world. Later, in an interview, Pushpesh Pant said in reply to Edward’s comments about Idli,
“I think idli is a beautiful and perfectly balanced food. It has lentils, rice, and also gives you a very interesting blend of plant proteins. It’s steamed, doesn’t require a lot of oil to make, and is easy to digest. “You The batter you prepare for idli on the first day can be used to make the softest idli, on the second day you make slightly less fluffy dosas, on the third day you use it to make uttapam and so on. ”
- When historian Audrey Truschke tweeted vile remarks about the Hindu god Rama and the epic Ramayana, Pushpesh Pant wrote in an article,
“I am an atheist, a beef-eating Hindu, and quite thick-skinned—not easily offended by the most despicable abuses suffered by Bhagwan Ram and Sita Mata. But when challenged by self-congratulatory academics— —How long can one remain silent against repeated provocations from Indians or ‘foreigners’?”
Categories: Biography
Source: HIS Education