Journey from South Asia to West London through food as we explore migration, globalisation, entrepreneurship, and cultural heritage.
In the series, Prof James Staples and Dr Luke Heslop, anthropologists from Brunel University London, talk to restaurateurs and others about what food from their homeland means to them and why. They explore the rich array of culinary traditions that have made their way from South Asia and been made anew in West London, using food as an entry point to wider discussions.
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Journey from South Asia to West London through food as we explore migration, globalisation, entrepreneurship, and cultural heritage.
In the series, Prof James Staples and Dr Luke Heslop, anthropologists from Brunel University London, talk to restaurateurs and others about what food from their homeland means to them and why. They explore the rich array of culinary traditions that have made their way from South Asia and been made anew in West London, using food as an entry point to wider discussions.
Hosted on Acast. See acast.com/privacy for more information.
This week James and Luke were in Moorgate as panelists for 'The Gaze', organised by Middlesex University in collaboration with Small Business Research + Enterprise Centre and the HOMELandS Research Centre at the University of Westminster. They were there to discuss the often-hidden lives of immigrant food entrepreneurs in London. Through oral histories, memories and everyday business, the event explores how entrepreneurship becomes more than a means of survival. It is a way to build belonging, community, and city’s cultural and economic fabrics.
The event was chaired by Dr. Rui Su, Senior Lecturer in Tourism and Middlesex Universiy.
Panelists:
Abdul Komor, Street Trading Service Manager, London Borough of Waltham Forest.
Baron Deschauer, Market Manager, Tooting Market.
So Mang Ham, Founder of the SoJu
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In this Episode James and Luke recap the series and answer some of the question and comments they have receieved throughout. They also reintroduce Sohini Banerjee and play a section of the Q&A from their sell out show at Pitzhanger Manor and Gallery.
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TheAmer-Indians
In this week’s episode, Luke travels to the outer reaches of London’s underground train network to meet James in Little Chalfont, to explore the places that increasing numbers of South Asian diasporas go when they move on from West London, and how they help transform those places and their cuisines.
**Starters** (01.29-12-12)
Ahead of their lunch with Vimal Dalal – a production editor on The Migration Menu and a one-time Southallian – James and Luke outline the history of post-World War II settlement in the suburbs and semi-rural towns that surround London. They discuss the appeal of such places – including the lure of selective school education – to those who first travelled from South Asia to London, settling in places like Southall, and the impact of these more recent movements on the suburban culinatry landscape.
**Mains** (12:12-25:52)
James and Luke meet Vimal outside The Kokum (www.thekokum.co.uk) for a pan-Indian inspired lunch, during which they hear the migration story of Vimal’s family, from Gujarat and Tanzania, to Southall in the 1980s and, via Hayes, to Little Chalfont, a village near Amersham, in Buckinghamshire.
**Dessert** (25:52-33:05)
After lunch chat reflects on how the suburban curry house has been transformed by more recent waves of migration out from the inner cities, which have also expanded the range of South Asian groceries and vegetables available in local shops. New arrivals also find themselves supported by groups like the Amer-Indians, through which social events and business networks are co-ordinated. James and Luke also reflect on how a nostalgic vision of pre-war Britain came to be shared by some members of the South Asian diasporas who came to settle here.
**The Menu**
Masala Papad
Palak Patta Chaat
Tandoori Soya Chaap
Mumbai Prawns Koliwada
Malai Kofta
Vegetable Handi
Kombdi Rassa
Jackfruit Dum Biryani
Chilli Garlic Coriander Naan
Works Cited:
Baumann, Gerd. 1996. Contesting Culture: Discourse of Identity in Multi-Ethnic London. Cambridge University Press.
Caplan, Lionel. 1999. “Gifting and receiving: Anglo-Indian Charity and its Beneficiaries in Madras”. In Tradition, Pluralism and Identity: In Honour of T. N. Madan, edited by V. Das, D. Gupta and P. Uberoi, 283–305. New Delhi: Sage Publications.
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In this week’s episode, James and Luke try out the food of The Maldives, an archipelago of coraline islands in the Indian Ocean. The Maldivian diaspora in the UK, compared to other South Asian groups, is tiny; consequently there are no Maldivian restaurants, but there is at least one Maldivian Supper Club (@maldiviansupperclub on Instagram), run by host Mie Ali Didi, who prepares the food eaten in this episode.
**Starters** ( 1:15 – 12:00)
James and Luke sketch out the historical background of Maldivian cuisine, including Sri Lankan influences since around the 1970s. Although the Maldives are often idealised as remote desert islands, they have played a role in Indian Ocean trading networks for more than 2,000 years, were colonised by the Portuguese, and became a British protectorate from 1887 to 1965, finally becoming a Republic in 1968.
**Mains** (12:00-22:10)
James and Luke join Mie Ali Didi and her friends for dinner at the Maldivian Supper Club, discussing with their guests what food from their homeland means to them and why.
**Dessert** (20:12-29:40)
After dinner chat includes a discussion of gender politics in the catering business (and why most supper clubs are run by women and restaurants by men); the history of Indian Ocean cuisine and the importance of family and food sharing to culinary traditions; and what it means to be part of one of the smallest South Asian diasporas in the UK.
If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu and Instagram @themigrationmenu
The Maldivian Supper Club Menu
Appetisers of smoked tuna, coconut and dates
Roshi and Mashuni
Pumpkin curry
Aubergine dry curry
Dal
Rice
Bananas, sugar, coconut, rice flakes and smoked fish/
Works Cited:
Heslop, L. and Lubna, H. (2024) 'Infrastructure, circulation, and ecology in the Maldives'. Oxford Research Encyclopedia of Asian History.
Heslop, L. and Jeffery, L. (2023) 'Roadwork: expertise at work building roads in the Maldives'. Journal of the Royal Anthropological Institute, 26 (2). pp. 284 - 301.
Heslop, L. and Jeffery, L. (2021) 'Encountering Chinese development in the Maldives: gifts, hospitality, and rumours', in Heslop, L. and Murton, G. (eds.) Highways and Hierarchies: ethnographies of mobility from the Himalaya to the Indian Ocean. Amsterdam : Amsterdam University Press. pp. 175 - 196.
Maloney, Clarence. 1976. The Maldives: New Stresses in an Old Nation. Asian Survey, Vol. 16, No. 7 (Jul., 1976), pp. 654-671.
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This week, James and Luke visit the Broadway in Southall to share a meal with Faisal Ali, co-owner of Giftos Lahore Karahi. As they eat, Faisal reflects on how food brings people together, especially within Southall’s Pakistani community.
**Introduction** (0:00 – 3:14)
(Starter)
Luke introduces the Giftos Lahore Karahi franchise and James and Luke discuss whether there is a significant difference between food that claims to be ‘Pakistani” and food that claims to be ‘Indian’
**Interview** (3:14 – 17:29)
(Main Course)
Faisal Ali reflects on how food sharing has particular significance for Muslim communities, whilst sharing his father Ashad Mohammed’s migration story – including developing a successful business in 1960s Southall – and its ties to their family’s journey from South Asia to West London.
**Post-Interview** (17:30–23:26)
(Dessert)
Luke and James reflect on Southall’s history of resistance and how it has shaped the success of Southall residents.
**Closing remarks and acknowledgments** (23:29 - 24:10)
If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu and Instagram @themigrationmenu
Menu – Food eaten
Literature mentioned:
Education, Aspiration and Social Mobility - Uncertain Futures for Rural Youth in India by Peggy Froerer (coming out soon!)
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Headed to Northwest London, James and Luke travel to the Persian restaurant Behesht, which means Heaven in Farsi, to have their problems solved and their futures foretold.
**introduction**-(00:00-6:55)
(Starter)
James and Luke discuss the connection between the Iran and the idea of South Asia.
**Interview**- (6:55-11:00)
(Main)
James and Luke introduce Houri Nateghnouri, who speaks on what unites the Persian community, suggesting factors such as culture and food that brings together members of the South Asian community.
**Post Interview discussion**- (11:00-25:10)
(Dessert)
James and Luke discuss Iranian migration to the Uk and the how the country established itself during the Iranian revolution in the 1970s.
James details the migration patterns of the Iranian diaspora, they dine with Houri and Nouri who is the manager of Behesht.
Nouri discusses the effects of migration on food and the differentiation of restaurant cooking and home cooking.
Houri guides James and Luke on how to enjoy the feast
**Closing Remarks and acknowledgments** (25:10-30:20)
The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Vimal Dalal, Angele Ijeh, Stefeni Regalado, and Jafnah Uddin. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu and Instagram @themigrationmenu
Literature mentioned:
Doing south Asia studies by Sambhavi Ganesh
Food mentioned:
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James and Luke return to series 2 of The Migration Menu exploring how migration has transformed food and the places we call home. Headed to East London, Brick Lane in the borough of Tower Hamlets, James and Luke travel to have lunch at Graam Bangla.
(Starter)
**introduction**-(00:00-3:20)
Luke explains the gap in the Bengali food market in West London which is why the two choose to journey outside to East London, to fill the gap; questioning the migration pattern where those from Bangladesh go to the east and those from India and other parts of South Asia head toward West London.
(Main)
**Interview**- (3:20-12:05)
James and Luke interview Ashraf Hoque, an Anthropologist and Associate Professor at UCL, who details the history of Brick Lane, Bengali culture, and the arrival of Jewish and South Asian diasporas to the area as they wait for Shanur; Manager of Graam Bangla
(Dessert)
**Post Interview discussion**- (12:05-21:10)
Shanur returns from the mosque and begins preparing food with his staff. James and Luke detail his history which led to his father founding Graam Bangla. They discuss the trials and tribulations faced by those of the South Asian community during the late 1900s. Ash explains how meals in Bengali culture are finished.
**Closing Remarks and acknowledgments** (21:10-27:22)
James and Luke recap what they have learned about Bengali migration and culture especially in terms of Migration of Bengalis to East London instead of West London
The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Vimal Dalal, Angele Ijeh, Stefeni Regalado, and Jafnah Uddin. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu and Instagram @themigrationmenu
Literature mentioned:
Hoque, A; (2019) Being Young, Male and Muslim in Luton. UCL Press: London, UK.
Adams, C. (1987). Across Seven Seas and Thirteen Rivers.
Frost, N. (2011) ‘Green Curry: Politics and Place-Making on Brick Lane’
Food mentioned:
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This week, James and Luke travel the length of the Uxbridge Road to Shepherd’s Bush, where they join Professor Magnus Marsden – a fellow anthropologist with fieldwork experience in Afghanistan, as well as with Afghanis in the diaspora – for a tour of the market and a long lunch at the market street stall, Takharistan, run by his friend Zakhir. Closer to home – still on the Uxbridge Road, but back in Hayes – they enjoy another Afghani meal with owner Khalid and his younger brother at Shiraz, a former pub called The Adam and Eve, and now a halal restaurant.
**Introduction** (0:00 – 6:29)
(Starter)
James and Luke discuss the position of Afghanistan in South Asia, and why most anthropologists and historians of the region contest orientalist representations of the country as a barren, in-between place.
**Interviews** (6:29 – 13:48)
(Main Course)
After an orientation to Shepherd’s Bush, Professor Magnus Marsden talks us through the market and its historic links to Afghanistan.
(13:48-22:00)
James, Luke, and Magnus meet Zakhir for lunch at his food stall, Takharistan.
(22:00-28:40)
James and Luke visit Shiraz, on the Uxbridge Road, for another Afghani meal, with Khalid and his younger brother. They tell their own migration story from Afghanistan when the Taliban came to power.before coming to London and establishing their own eateries.
**Post-Interview** (28:40 – 33:04)
(Dessert)
Replete from both meals, James and Luke sum up the important role that food plays for the Afghani community in London, and reflect on what they have learned about Afghanistan.
If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu and Instagram @themigrationmenu
Menu
Food eaten at Takharistan:
· Pulaw (fried rice with dates, carrots, and spices)
· Okra
· Goat curry
· Mantu (meat stuffed pasta dumplings)
Food eaten at Shiraz:
· Salad of lettuce, onions, tomatoes, and cucumber, with lemon juice and sumac
· Afghan lamb tikka
· Chopan lamb kebab
· Chilli paneer
· Afghani naan
· Aushak (vegetarian pasta dumplings)
· Banjan Borani (aubergine dish)
Literature mentioned:
Barfield, Thomas. (2022). 2022. Afghanistan: A cultural and political history (2nd edition). Princeton: Princeton University Press.
Bayly, C. A. (2004) The Birth of the Modern World 1780-1914. John Wiley & Sons Ltd.
Green, Nile (2022) How Asia Found Herself: A Story of Intercultural Understanding. Yale: Yale University Press.
Hanifi, Shah Mahmoud (2011). Connecting Histories in Afghanistan. Stanford: Stanford University Press.
Haroon, Sana (2007). Frontier of Faith: Islam in the Indo-Afghan Borderland. London: Hurst and Co.
Marsden, Magnus. (2021). Beyond the silk roads: trade, mobility and geopolitics across Eurasia. Cambridge: Cambridge University Press.
Stewart, Rory (2004). The Places Inbetween. London: Picador.
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This week, James and Luke were invited by Amal Abeyawardene, secretary of the British Maha Bodhi Society, to visit the London Buddhist Vihara, the oldest Buddhist temple outside of Asia. There, they explore how food offerings help tell stories of migration and tradition.
**Introduction** (0:00 – 4:58)
(Starter)
James and Luke begin by discussing where this episode's trip takes place, along with some context about Buddhism, migration, and its connection to food. They then introduce Amal Abeyawardene, secretary of the British Maha Bodhi Society, who shares more about the history of the London Buddhist Vihara Temple.
**Interview** (4:49 - 23:00)
(Main Course)
Amal Abeyawardene explains food offerings in Buddhist tradition and how monks, visiting nuns, and followers interact within the temple. James also speaks with Ven. Bogoda Seelawimala Nayaka Thera about the history and significance of Sanghamitta Day, and hears migration stories from Ruvini, one of the key organisers, as well as from temple visitors.
**Post-Interview** (23:00 – 29:50)
(Dessert)
The episode ends with a reflection on food offerings, the materiality of religion, and the history of Sri Lankan migration to the UK. Luke describes the dishes on display as a sensory experience that stirred vivid memories of Sri Lanka.
**Closing remarks and acknowledgments** (29:51- 30:38)
The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Vimal Dalal, Angele Ijeh, Stefeni Regalado, and Jafnah Uddin. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu and Instagram @themigrationmenu
Menu – Food eaten
Literature mentioned:
Kemper, S. (2015) Rescued from the nation: Anagarika dharmapala and the Buddhist world. Chicago, IL, USA: University of Chicago Press. Available at: https://doi.org/10.7208/chicago/9780226199108.001.0001.
In a merchant’s house life and work in small town Sri Lanka by Luke Heslop (coming out soon)
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This week, James and Luke are in Hayes at Guru Nanak Sikh Academy, a faith school where they’ve been invited for a special school dinner by head of history, Mr John Perkins. The occasion is Guru Nanak Gurpurab, celebrating the founder of Sikhism, and they’ll be joining 1,600 students and staff for a Langar which is a traditional Sikh community meal
**Introduction** (0:00 – 5:44)
(Starter)
James and Luke talk about other religious festivals before Luke explains Sikhism, outlining its key beliefs, history, and the significance of Langar.
**Interview** (5:47 – 13:30)
(Main Course)
John Perkins explains the school’s role in religious festivals and why Langar is so important to students and their families. James and Luke then speak with a group of Year 12 students about the origins of Langar, the significance of the food, and the way it is served and eaten, which Luke points out is an important detail for anthropologists. They also interview Maninder who oversees the kitchen and Mandeep, the school’s chief lunchtime supervisor, they share what Langar means to them.
**Post-Interview** (13:33 – 17:46)
(Dessert)
Luke gives a description of the scene unfolding in front of them. As well as a follow up discussion with Maninder.
**Closing remarks and acknowledgments** (17:50 – 23:30)
Luke and James discuss their main takeaways from this trip back to school.
The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Vimal Dalal, Angele Ijeh, Stefeni Regalado, and Jafnah Uddin. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu and Instagram @themigrationmenu
Menu – Food eaten
Literature mentioned:
Engelke, M. (2011) ‘Material religion’, in The Cambridge Companion to Religious Studies. Cambridge University Press, pp. 209–229.
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In this special episode James and Luke are in front of a live audience at the Pitzhanger Manor and Gallery, with special guests, Sohini Banerjee and Dr. Debbie Weekes-Bernard.
**Introduction** (0:00 – 2:10)
Luke and James introduce the live episode
**Event introduction** (2:10 - 8:35)
Luke and James discuss the origins and motivations for the Migration Menu podcast and introduce their esteemed guests.
**Promo interlude** (8:35 - 19:40)
**Speaker introductions** (19:55 - 21:40)
**Interview with Sohini** (21:40 - 33:00)
**Interview with Debbie** (33:00 - 47:30)
**Post-Interview chat** (47:30 – 53:50)
The episode ends with some reflections on the event and emerging themes. Luke discusses some of the key findings of the Bangladeshi and Pakistani Women in Good Work report. - https://www.london.gov.uk/programmes-strategies/communities-and-social-justice/workforce-integration-network-win/bangladeshi-and-pakistani-women-good-work/bangladeshi-and-pakistani-women-good-work
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James and Luke return to Southall to visit Brilliant, a North Indian Punjabi family-ran business where they explore how the family’s migration from North India to East Africa, and now the UK, influence their Restuarant's cuisine.
**Introduction** (0:53 – 1:35)
James and Luke share how Southall is the main food hub for South Asian cuisine.
**Introduction of Southall** (1:35 – 7:05)
James and Luke share the atmosphere of Southall, and how many South Asians feel at home from the resemblance of shops, jewellery and food stalls from back home.
**Background of Brilliant** (7:05 – 9:40)
James and Luke discuss the intergenerational story that takes place in British India during the 1930s, to East Africa, then towards the UK in the 1970’s, which now takes place with new generation raised in Great Britain which draws from both new ideas and traditional takes.
**Introduction of Brilliant** (9:40 – 14:50)
Gulu Anand stories his take on the history of Brilliant and how they played an important role in marking Kenya’s independence from the British. Gulu shares how him and his family came to the UK in the early 70s, - already holding British passports from Kenya being a British colony – which was the start of their Brilliant restaurant in 1975.
**Starters** (14:50 – 15:50)
With the influence of the starters given, Gulu shares the Kenyan influences behind the menu.
**Interview with Dipna Anand** (15:50 – 22:35)
Dipna Anand, a celebrity chef and the daughter of Gulu Anand, fills in more of Brilliant’s history and the history behind the healthier options in brilliant restaurants today.
**Mains** (22:35 – 28:23)
James and Luke reflect on their discussions with Gulu and how cooking South Asian food provides a connection to their homeland. For his children, however, South Asian meals was a sense of identity while being raised in the UK but also a cuisine that co-exists with other cuisines.
**CLOSING REMARKS AND ACKNOWLEDGMENTS** - (28:23 – 32:39)
The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Vimal Dalal, Angele Ijeh, Stefeni Regalado, and Jafnah Uddin. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu and Instagram @themigrationmenu
Brilliant Menu -
Starters: (14:20 – 14:45)
Drinks:
Menu: (22:35 – 22:53)
Guest Speakers/guests mentioned:
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Reflections: Q&A with James and Luke
This week we look back on the series, respond to questions and comments from our listeners, chat with Geeta Ludhra about Southall, and look forward to series 2.
We also hear from Dr, Geeta Ludhra, Senior Lecturer in Education at Brunel University London, as she reflects on her visits to Southall as a child and her grandmother’s Jalebi dipped in milk.
**Introduction** (0:00 – 2:49)
(Starter)
-Luke and James reflect on their podcast journey and the taste for this episode
**Questions and Answers** (2:50 – 28:27)
(Main)
-James and Luke answer questions related to the podcast, from their favourite dishes to gender division and decolonisation.
- Geetha shares her reflections on visits to Southall (18:55 – 24:13)
**Technical barriers and last reflections** (31:40 – 37:22)
(Dessert)
-James and Luke discuss the learning curve of producing a podcast and some challenges they faced with the technology.
**Closing Remarks and Acknowledgments** (37:23 – 39:10)
The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Tina Boulton, Esther Opoku Debra and Vimal Dalal. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu.
For a list of academic literature on these topics and more, please see the list of extended bibliography on the references page or click here.
People
Dr. Geeta Ludhra
Website: https://www.brunel.ac.uk/people/geeta-ludhra
Anneeka Ludhra –
Website: https://anniradhika.wordpress.com/
Book https://www.amazon.co.uk/Dadimas-Celebrating-Grandmothers-Through-Cooking/dp/190799825X
For more information, please visit our website: https://themigrationmenu.com/
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This week the food came to James and Luke, from Alaisha Kaishyap, owner of the tiffin delivery brand, The London Food Company. An example of the growing band of home cooks catering to hungry international students and others missing the food of home, they are also joined by a group of PhD students to reflect on their own food ways.
**Introduction** (0:00 – 6:24)
(Starter)
-James and Luke introduce Aalisha Kaishyap, who started the London Food Company and is also Brunel Alumni. They outline the significance of the “Dabbawala” and caste.
**Interview** (6:25 – 28:27)
(Main)
-James and Luke are joined by some Brunel Students, as well as Devanshi Chanchani. They discuss similarities between their respective South Asian foods.
**Post interview discussion** (28:28 – 32:04)
(Dessert)
-James and Luke discuss the rise of home cooks and entrepreneurship, they locate it within gender and authenticity.
**Closing Remarks and acknowledgments** (32:05 – 32:37)
The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Tina Boulton, Esther Opoku Debra and Vimal Dalal. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu.
Menu dishes eaten:
Szechuan Chicken
Karahi Chicken with Jeera Rice
Rogan Josh
Pav Bhaji
To see images for this episode, click here.
Literature mentioned:
Pathak, G. S. 2010. Delivering the Nation: The Dabbawalas of Mumbai, South Asia: Journal of South Asian Studies, 33(2), 235-257
Staples, J. 2016. Food, Commensality and Caste in South Asia, Klein, JA. & Watson, JL. The Handbook of Food and Anthropology. Bloomsbury, 74-93.
Sucharita, K. 2023. Home Chefs: Indian Households Produce for the Global Creator Economy
For a list of academic literature on these topics and more, please see the list of extended bibliography on the references page or click here.
Guest speakers:
Aalisha Kaishyap
Namarata Harish
For more information, please visit our website: https://themigrationmenu.com/
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This week James and Luke headed way out west, to Pinner, to visit a new Sri Lankan restaurant called Yako. Following a tour of the Grade II listed building in which they have recently set up shop, they sat down to a colossal meal and to hear the story of Yako’s founder, Darshana Wathadura, A.K.A Dash.
**Introduction** (0:00 – 3:39)
(Starter)
-Luke outlines the significance of the Yako symbol, the restaurant’s namesake.
**Interview** (3:40 – 23:41)
(Main)
-Darshana recounts the difficulties he had with settling in the UK. He also details the importance of authenticity in the success and potential breakout of the restaurant.
**Post interview discussion** (23:42 – 28:44)
(Dessert)
Luke and James discuss the menu items and how 'authentic' they are.
**Closing Remarks and acknowledgments** (28:44 -29:46)
The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Tina Boulton, Esther Opoku Debra and Vimal Dalal. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu.
Restaurant location: Yako 6 St Anns Road, Harrow HA1 1LG England
Menu dishes eaten:
Ceylon Chinese-Style chicken and sweetcorn soup
Southern Style Chicken Curry
Prawn Curry
Jackfruit Curry
Fish Curry
Seeni Sambal
Poppadoms
Hoppers ?
Pol Sambol
Gotu Kola
Kottu Roti
Menu: https://restaurantguru.com/Yako-Harrow/menu
To see images for this episode, click here.
Literature mentioned:
Daele, W. V. 2013. Igniting food assemblages in Sri Lanka: Ritual cooking to regenerate the world and interrelations, Contributions to Indian Sociology, 47(1), 33-60
Rival, L. 1990. The Social Life of Trees, Anthropological Perspectives on Tree Symbolism, Routledge
Tanaka, M. 1997. Patrons, Devotees and Goddesses: Ritual and Power Among the Tamil Fishermen of Sri Lanka, Delhi
For a list of academic literature on these topics and more, please see the list of extended bibliography on the references page or click here.
Guest speakers:
Lara de Soyza
Darshana Wathadura
For more information, please visit our website: https://themigrationmenu.com/
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This week James and Luke are meeting Sujay Sohani and Subodh Joshi, co-founders of Sri Krishna Vada Pau – or SKVP, the acronym given to the chain by the restaurant’s followers on social media. Tapping into the current trend for vegetarian and vegan food, as well as for affordability, the Vada Pau – or the Mumbai burger, as it’s sometimes referred to – celebrates the street food of the pair’s native Mumbai.
**Introduction**(0:00 – 5:06)
(Starter)
James and Luke introduce Sujay Sahani and Subodh Joshi, the founders of Shree Krishna Vada Pav.
**Interview** (5:07 - 24:05)
(Main)
Sujay and Subodh discuss the importance of originality and authenticity in their recipes.
**Post interview discussion** (24:06 – 29:50) ?
James and Luke discuss how SKVP is simultaneously attractive to South Asian as well as British audiences.
(Dessert)
**Closing Remarks and acknowledgments** (29:51- 30:20)
The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Tina Boulton, Esther Opoku Debra and Vimal Dalal. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu.
Restaurant location: 23 High St Uxbridge UB8 1JN
Menu dishes eaten:
Vada Pau
Chow Patty Chaat
Onion and Potato Bhaji
Sweet Chai
Menu: https://skvp.co.uk/#_menu
To see images for this episode, click here.
Literature mentioned:
Ray, K. 2016. Dreams of Pakistani Grill and Vada Pao in Manhattan: Immigrant Restaurateurs in a Global City, The Ethnic Restauranteur, Bloomsbury
For a list of academic literature on these topics and more, please see the list of extended bibliography on the references page or click here.
Guest speakers:
For more information, please visit our website: https://themigrationmenu.com/
Hosted on Acast. See acast.com/privacy for more information.
This week, James and Luke are meeting and eating with Sanjay Anand, MBE: owner of Madhu’s of Southall, as well as six other restaurants, including Madhu’s of Mayfair at The Dilly. He documents his family’s journey from India to Kenya, where he was born, and on to the UK, where – over the last four decades – he has seen venue managers going from turning their noses up at the aromas of South Asian cooking to begging for more. Madhu’s high chai now outsells its traditional English counterpart in some of the UK’s most elite hotels.
**Introduction** (0:00 – 6:11)
(Starter)
Luke and James describe the historical migration and the integration of South Asians in East Africa.
**Interview** (6:12 – 25:43)
(Main Course)
Sanjay discusses how catering runs in his family. He then goes onto explain how Kenyan influences factor into his cuisine.
**Post interview discussion** (25:44 – 35:36)
(Dessert)
James and Luke outline the importance of authenticity replication in Madhu’s cuisine and how his twice migrant status affects how home is represented.
Anna explains the creation and practice of British citizenship.
**Closing Remarks and acknowledgments** (35:37 – 36:13)
The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Tina Boulton, Esther Opoku Debra and Vimal Dalal. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu.
Restaurant location: Madhu’s, 39 South Road, Southall, Ealing UB1 1SW England
Menu dishes eaten:
Kadai Paneer
Makhani Dal
Jeera Chicken
Chilli Paneer
Amritsari Machi
Niama Choma
Prawn
Machuzi Kuku
Menu: https://www.madhus.co.uk/our-restaurants/southall/
To see images for this episode, click here.
Literature mentioned:
Lester, A., Boehme, K., & Mitchell, P. 2021. Ruling The World: Freedom, Civilisation and Liberalism in the Nineteenth-Century British Empire, Cambridge University Press
Yanagisako, S. J. 2002. Producing Culture and Capital: Family Firms in Italy, Princeton University Press
Nijjar, J. S. 2021. Baptised by fire: an interview with Suresh Grover, Race & Class, 62(3), 88-101
El- Enany, N. 2020. Bordering Britain: law, race and empire, Manchester University Press
For a list of academic literature on these topics and more, please see the list of extended bibliography on the references page or click here.
Guest Speakers:
For more information, please visit our website: https://themigrationmenu.com/
Hosted on Acast. See acast.com/privacy for more information.
This week, James and Luke go to the heart of Southall. On the first of two visits to Madhu’s, they meet Ash Verma, a business consultant and former civil servant who travelled to the UK from India with his parents when he was just 8-years-old in 1958, and who over the last 50 years or so has played key roles in supporting the regeneration of West London, and the socio-economic development of the UK’s South Asian community. Having grown up in his father’s own Indian restaurant, like other interviewees, Ash is acutely aware of the role food, and the knowledge of food brought from homelands, plays in the migrant’s experience.
**Introduction** (0:00 – 6:18)
(Starter)
James and Luke discuss globalisation occurs within South Asian contexts.
**Interview** (6:19 – 24:10)
(Main Course)
Ash describes how his affinity for food arose from his father’s cooking and the formation of his father’s restaurant.
**Post interview discussion** (24:11 – 29:09)
(Dessert)
James and Luke discuss Ash’s father, placing him in the context of the value of nostalgia in replicating home.
**Closing Remarks and acknowledgments** (29:10 – 29:45)
The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Tina Boulton, Esther Opoku Debra and Vimal Dalal. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com.Or on ‘X’ - formerly Twitter: @migration_menu.
Restaurant location: Madhu’s, 39 South Road, Southall, Ealing UB1 1SW England
Menu dishes eaten:
Kebabs
Samosas
Chops
Tikki
Black lentils,
Spiced chickpeas,
Braised lamb,
Stir fried vegetables
Methi Murgh
Menu: https://www.madhus.co.uk/our-restaurants/southall/
To see images for this episode, click here.
Literature mentioned:
Barber, B. R. 1995. Jihad vs McWorld: How Globalism and Tribalism are Reshaping the World, Times Books
Watson, J. L. 1997. Golden Arches East: McDonald’s in East Asia, Stanford University Press
For a list of academic literature on these topics and more, please see the list of extended bibliography on the references page or click here.
Guest speakers:
For more information, please visit our website: https://themigrationmenu.com/
Hosted on Acast. See acast.com/privacy for more information.
This week, James and Luke head to Southall for lunch at Saravanaa Bhavan, an international vegetarian Indian restaurant with branches in 27 countries across the world. They’re going there for lunch with Mukesh Gauthaman, whose ambitious project to reintroduce some of heirloom to his home village in Tamil Nadu and has brought him to the UK to study international business at Brunel. Saravanaa Bhavan offers both work and food from home.
**Introduction** (0:00 – 6:20)
(Starter)
James and Luke introduce Mukesh Gauthaman.
They also discuss how Southall acts as a region of projected homeland for South Asian diaspora.
**Interview** (6:21 – 15:49)
(Main Course)
James and Gauthaman discuss what foods they enjoy, Gauthaman ties this back to agriculture.
**Post interview discussion** (15:50 – 29:14)
(Dessert)
Dr Devanshi Chanchani shares her experiences and views of how Saravanaa Bhavan operates in India and how it has propelled authentic South Indian food into the mainstream.
James and Luke review this and discuss how restaurants like Saravanaa Bhavan showcase localised foods in a globalised way.
**Closing Remarks and acknowledgments** (29:15 – 29:50)
The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Tina Boulton, Esther Opoku Debra and Vimal Dalal. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu.
Restaurant location: Saravanaa Bhavan, 97 South Rd, Southall UB1 3AG
Menu dishes eaten:
Rasa Vada
White Rice
Hot Idly with Sambar and Chutneys
Business Meal- Limi
Menu: https://saravanabhavanlondon.co.uk/southall/
To see images for this episode, click here.
Literature mentioned:
Baumann, G. 1996. Contesting Culture: Discourses of Identity in Multi-ethnic London, Cambridge University Press
Nasser, N. 2004. Southall’s Kaleido-scape: A study in the changing morphology of a west London suburb, Built Environment, 30(1), 76-103
Srinivas, T. 2015. Everyday Exotic, Transnational Space, Identity and Contemporary Foodways in Bangalore City, Food, Culture & Society, 10(1), 85-107
For a list of academic literature on these topics and more, please see the list of extended bibliography on the references page or click here.
Guest speakers:
For more information, please visit our website: https://themigrationmenu.com/
Hosted on Acast. See acast.com/privacy for more information.
This week, James and Luke went to Al Hyderabadi, on the Uxbridge Road, a busy thoroughfare which stretches from Uxbridge all the way to Southall. While Hyderabad – centre of the Mughal Empire in India’s Deccan South – is famous for the biriyani, we discovered that its dishes also owe a great deal to centuries of pan-oceanic trading and migration, and a particular connection to Yemen.
**Introduction**- (0:00 - 7:03)
(Starter)
James and Luke explain the expansive relationship of migration between the Arab world and South Asia, forming rich histories of cultural hybridity creating foods like an Indo-Arabian cuisine.
**Interview** (7:04 – 20:51)
(Main)
Sid discusses how select foods act as a symbol of national and home identity.
Mujeeb explains the Hyderabadi and ancient Mughal connection of the dishes.
**Post interview discussion** (20:52- 27:29)
(Dessert)
James and Luke discuss how Al Hyderabadi replicates Muslim Hyderabadi eating practices, with the menu and commensality reflecting this.
**Closing Remarks and acknowledgments** (27:30 – 28:07)
The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Tina Boulton, Esther Opoku Debra and Vimal Dalal. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu.
Restaurant location: Al Hyderabadi Mandi Biryani 1074 Uxbridge Road, Hayes UB4 0RJ England
Menu dishes eaten:
Sweet Chilli Chips
Masala Fish
Lamb Mandi
Chicken Biryani
Menu: https://alhyderabadi.co.uk/
To see images for this episode, click here.
Literature mentioned:
Brouwer, C. G. 2004. Pepper merchants in the booming port of al-Mukha: Dutch evidence for an oceanwide trading network. Die Welt Des Islams, 44(2), 214-280
Schoff, W. H. 1912. Periplus of the Erythraean Sea
Mukherjee, A. 2017. Gulf Migration and the Flows of Social Remittances: A Study of Barkas in Hyderabad, Sociological Bulletin, 66(1), 91-103
Willis, J. M. 2009. Making Yemen Indian: Rewriting the boundaries of Imperial Arabia, International Journal of Middle Eastern Studies, 41, 23-38
Osella, C. & Osella, F. 2010. Food, Memory, Community: Kerala as both ‘Indian Ocean’ Zone and as Agricultural Homeland, South Asia: Journal of South Asian Studies, 31(1), 170-198
For a list of academic literature on these topics and more, please see the list of extended bibliography on the references page or click here.
Guest speakers:
Siddiqui Mohammed Shoeb
Mujeeb Mohammed
For more information, please visit our website: https://themigrationmenu.com/
Hosted on Acast. See acast.com/privacy for more information.