Jul 19, 2021 • 1HR 6M

Kishori Rajan’s Chaotic Upma with Indian Pickle, Watermelon, and Gummy Black Cats

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Appears in this episode

Adam Roberts
Are you a person who loves to cook but every now and then you screw up? You've come to the right place! Since 2004, Adam Roberts (aka The Amateur Gourmet) has been writing about his adventures and misadventures in the kitchen. He's the author of three books (including the upcoming Broadway cookbook, Give My Swiss Chards to Broadway) and the author of a biweekly newsletter for Substack. Each week on The Amateur Gourmet podcast, there's a theme, interviews with famous chefs, writers, actors, and cookbook authors connected to that theme, plus visits from friends and family, and lots of yodeling. If you like what you hear, be sure to become a paid subscriber and you'll have access to twice weekly recipes, essays, bonus podcast material (including Ten Feisty Food Questions with that week's guest), plus threads where you can engage with other Amateur Gourmet fans about food topics that you care about. Just know there's no judgment here: we all screw up in the kitchen!
Episode details

Kishori Rajan is the producer of such shows as HBO's Random Acts of Flyness and Eater's Guide to the World and is currently the vice president of development and production for Tessa Thompson's production company, Viva Maude. In today's episode, Kishori talks about her mother's amazing cooking, how she can't quite master it herself, how she likes to cook for a dinner party, and how she overcomes disaster (like the time she dropped an entire Basque cheesecake on the floor). We also cover producing food television, the qualities of a good producer, whether or not she's a perfectionist, the Supper Club she does with her friends, and the early days of food blogging.

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