In this weeks episode Anjli speaks chef Sohini Banerjee whose journey into food has taken her from prep shifts at Cinnamon Kitchen while studying a master’s in Health Economics, to leaving the financial world behind and building a career dedicated to the flavours of her heritage.

Along the way, Sohini has worked alongside chefs like Asma Khan of Darjeeling Express, Helen Graham of Bubala, and Michelin-starred Rohit Ghai but her own cooking is rooted deeply in Kolkata, West Bengal, and in the home-style traditions of Bengali food that she has made her mission to share with the world.

Her supperclubs, Smoke & Lime, have been running for over six years, introducing diners to a cuisine that’s often overlooked in the West but rich with its own unique traditions, flavours, and personality. Sohini’s food tells her story drawing on her roots, her life growing up in the UK, and her playful use of global ingredients to create something that feels both deeply nostalgic and entirely her own.

In this weeks Anjli episode we speak to Himansu Suri - also known through his stage Moniker as ‘Heems’. "Heems" Suri is an artist, rapper, and writer from Queens, NY.

Himanshu Kumar Suri, better known by his stage name Heems, is an American rapper. Suri came to prominence as a member of the alternative hip hop group Das Racist, with whom he released two mixtapes and one album

He first received recognition as a founder of the art-rap trio Das Racist, before releasing solo work and later joining the actor Riz Ahmed in the transatlantic rap group Swet Shop Boys.

Suri has performed at Coachella, Carnegie Hall, and on the Colbert Show and Conan. He has created music for CNN and appeared on the episode of Anthony Bourdain's - Parts Unknown about Queens.

When you listen to Heems rap, there is a sheer sense of authenticity in his voice, appeal and his content, especially if you're of South Asian descent.

He has an ability to navigate through a complex range of topics that are widely experienced by diaspora communities. His music has a relativity that speaks to anyone who might be a ⅓ culture kid.

He has shown and performed at the Whitney Museum, the Met Breuer, the Guggenheim, Queens Museum, Aicon Gallery (New York), MCA (Chicago), ICA (Boston), and Sunaparanta, Goa Centre for the Arts (India). He is currently working on a new album.

In this episode Anjli speaks to Rebecca Ghim the founder of the Ferm - A London based Fermentary - that produces incredible low carbon kimchi!

Rebecca is from Gwangju, South Korea, a town known for good food and is the home to the World Institute of Kimchi.

After her MA focused on food waste, food insecurity, and food sovereignty, she decided to marry her heritage and research by creating The Ferm, as the medium of expansion of her low-carbon lifestyle and activism by tackling systematic food waste on production and manufacturing levels.

She has participated in Kimjang, the practice of the whole neighbourhood coming together to make kilos of kimchi since she was little. It is a collective ritual that she shares through partnerships with restaurateurs and farmers.

The Ferm partners with London's top restaurants and catering companies to collect commonly discarded byproducts, such as cauliflower leaves and broccoli stalks, and transforms them into super delicious, nutritious pickles at their freshest state.