Bhubaneswar, Aug 12: In a compelling episode of the podcast hosted by Sangram Keshari Sarangi, Editor of Argus Digital, the spotlight was on none other than Chef Suvir Saran, India’s first Michelin Star Chef. A name that carries weight in culinary circles. Suvir does not introduce himself only as a celebrated chef but also as a cookbook author, educator, farmer, and eloquent speaker. His multifaceted identity reflects a deep connection to food, culture, and community.

As the episode began, Suvir was greeted warmly and asked how he was doing. Suvir responded with heartfelt humility: “Being with you makes me feel even better. Thank you for inviting me.”

One of the first topics tackled was the authenticity of Chinese food in India.

Upon being asked by the host Sangram Sarangi that whether the Chinese cuisine served across the country was truly Chinese or a fusion, Suvir answered that, “This ridiculous food we’re eating these days in India, is neither from here nor from China. It’s something in between that no one recognizes. It has no nutrition, no history. And those who keep eating it will end up blind and diabetic in 10 to 15 years and eventually die. We need to wake up, rise, and start cooking and eating the food we’ve been eating for centuries.”

He emphasized the importance of honouring traditional ingredients and practices. Criticising the trend of replacing fresh Indian dairy products with foreign substitutes Suvir said: “India has an abundance of dairy. Here in Odisha, Chhena is everywhere. Would you ever like to replace chhena with tofu, are you mad? Why would you do that? Eat the chhena that’s available. The satisfaction it gives can’t be matched by anything else.”

He shared his dismay at seeing Odisha’s iconic dessert Chenapoda turned into a cheesecake at a hotel, asking, “Why?”

Praising the Japanese for their culinary discipline, noting that they never create fusion dishes.

Suvir stated that, “They chase perfection. They’ll make the same dish a thousand times until it becomes more perfect than perfect. That’s what we should be doing.”

The conversation then shifted to a common dietary debate: rice versus roti, what’s healthier for staying slim? asked host Saragi. Suvir’s answer was refreshingly honest, “Both rice and roti are dangerous if you’re eating them polished and white. In the old days, we ate raw, unpolished rice and coarse flour. And people used to work hard physically. Today, we barely do any physical labour and just keep eating starch after starch after starch. That’s the real danger.” He advocated for a balanced diet rich in vegetables and grains, with occasional meat, and more fish than red meat.

Throughout the episode, Suvir Saran’s words resonated with urgency and wisdom. He challenged listeners to rethink their relationship with food, not just as sustenance, but as heritage, health, and identity.

Sangram Keshari Sarangi’s thoughtful hosting allowed Suvir’s insights to shine, making the episode a powerful reminder that the future of food lies not in fusion, but in rediscovery.

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