What new bourbon are we pumped about? Which hiking trail are we exploring? Why is the next supercar so cool? The Manual is dedicated to helping men live a more engaged life. Each week, our editors and guests get together for a round-table discussion about what’s new, exciting, and unique in the men’s lifestyle world. So pop open your favorite brew, step into your man cave, and start streaming.
For this week’s episode of Beards, Booze, and Bacon: The Manual Podcast, the round-table (slightly reduced by circumstance) of host Greg Nibler and Food and Drink Editor Sam Slaughter speak with chef Jessi Singh of Bibi Ji in Santa Barbara, California, about all things Indian food.
Not only does the team get the skinny on how Singh came to be the proprietor of restaurants in Australia, New York City, and Santa Barbara (which includes, but is not limited to, milking buffalo), but they also delve into the differences between authentic and inauthentic Indian cuisine, how to tell if your local Indian restaurant is legit, and why wine goes great with Indian cuisine.
By the end, we guarantee you’ll be looking for the nearest place to get an order of chaat and a Kingfisher Beer.
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