She made it several times before I realized that the recipe had notoriety outside of my own dinner table. Apparently, this is the dish that Millennials decided on Instagram was the stew to end all stews. It also was the focal point. A lot of cultural commentary on food culture, Instagram culture, millennial attitude towards cooking and cultural appropriation in the kitchen. So with the recipe this famous, I thought I'd ask, Has anyone else made it? I find it quite delicious
Satarupa Mondal
@Satarupa · 0:58
And it tastes lovely with some kind of bread or Puri that we say. I'm sure you can find some recipes on how to make a puree on YouTube. And you can try out once having it with the same thing
Deborah Pardes
@DBPardes · 0:35
Hey, Satarupa, I wanted to ask you. I hope I pronounced my name right. Does your dish have lentils in it, or is it just the chickpeas and the coconut and the kale? I didn't hear Tim mentioned Lentils, but isn't China a lentil itself? I'm confused. I'd love to learn because I have these little white lentil things in a jar in my house. And I think they're called China, and I'm confused
Satarupa Mondal
@Satarupa · 0:55
And it tastes amazing if you infuse both of them and you can add some spices to it. I'm sure you can get a lot of recipes regarding that. And if you add some Indian spices, it tastes amazing, actually. So you can try it out infusing both
Tim Ereneta
@Tim · 1:06
Yes, it went viral on Instagram, but it also attracted a lot of criticism because the recipe author, a white woman, did not acknowledge the origins of her dish. And it brought up a lot of commentary about the erasure of ethnic cuisine and ethnic food traditions, especially by privileged celebrity chefs in New York and the United States. So it did bring up a lot of conversation. And that's part of why this recipe had so much cultural weight, not just its virality on Instagram
Satarupa Mondal
@Satarupa · 1:16
It is sad because amidst all these trends and Instagram stories and feeds, people are forgetting the roots. They often don't know the roots of these beautiful things. And it's just very sad, that's all I can say. They are privileged. They get away with it. But it is just sad that a lot of culture and ethnicity and a lot of things actually are getting lost in these trends. It's very sad
Sudha Varadarajan
@sudha · 1:15
And yes, it mimics the South Indian steel significantly, which is actually different from Chanamasala, although I don't know about the Bengali Chana masala, but the regular Punjabi chanamasala, which is from the North Indian state of Punjab, is a completely different recipe. But the South Indian stew is very much a recipe as the one in the New York Times article with coconut milk. So we make it with rice pancake called Apamam. It's a very famous combination apartment stew
That looks incredible. I really want to try this out. If you have any more recipes, I encourage you to share because this one just looks so delicious