Discovery Network’s new show “Roots of My Platter’ set to explore the roots of indigenous dishes, their cookware & ingredients that add to the nutritional value of the food we consume.
Featuring Shruti Seth who is popularly known for her extraordinary storytelling skills along with celebrity chef Manu Chandra reveals some interesting nuggets about how one can eat consciously, balance taste and health, and cook in certain utensils to enhance flavours, etc.
The show ‘Roots of My Platter’ will be premiering today on TLC i.e., 22nd August at 6.15 pm and will also premiere on Discovery Channel and be available to stream on discovery+ from 14th September onwards. Each country’s cuisine narrates a story about the ingredients, techniques, preparation methods, rituals, religion, and utensils that have been passed down through the years.
Shruti Seth, show host shares, “This is my second show with Discovery and I’m so glad to work with the incredible team again. The work environment is so supportive, encouraging, and loving working on Roots of My Platter was delightful on many fronts. Firstly, it’s about Food. Secondly, it is full of nostalgia, and last but not least it’s with one of the most renowned chefs in the country Manu Chandra. Since we had an existing friendship prior to the show working together was a breeze. It was fun, exciting, and super comfortable. I really hope the audience enjoys what we’re bringing to them and may we explore many more regions in depth in subsequent seasons. For now, I’m thrilled that we’re ready with the first.”
Further elaborating, chef Manu Chandra, adds, “Shooting for ‘Roots of my platter’ made me reflect a lot about my past. Growing up in a joint family, where freshness and seasonality were on top of the agenda as far as sustainability went. From the nuances the grandmother brought in through each process of cooking, to the preservation of heritage cooking vessels and techniques that added uniqueness to each dish. Eating well was a base requirement, but the word well was more grounded and less processed. ROMP played a prism into that delicious and wholesome past, rekindling it in a way that enabled me to share it with those who will watch it.”