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PODCAST

The Culinary Institute of America

Videos from The Culinary Institute of America

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

arts food

All Episodes

4:22

Late Harvest from the European Union

The Culinary Institute of America ·

2025/09/18

Chef Rebecca Peizer from The Culinary Institute of America shows us how to make her own updated and elevated version of a dish inspired by Sweden’s Rotfruktsgryta, and Germany’s Leipziger Allerlei. This medley of late harvest vegetables Like EU-certified Organic French peas and Polish green beans, and Spanish Asparagus known as Esparrago de Navarra PGI, all paired in a buttery sauce alongside fluffy dumplings and the German sausage Nürnberger Rostbratwürste PGI. This dish is a perfect way to

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3:05

Chilled Summer Soup— A European Summer Classic,...

The Culinary Institute of America ·

2025/09/17

Chilled soups using summer ingredients can be found all over the European Union, from France's vichyssoise, Spain’s gazpacho and salmorejo, Bulgarian Tarator, and German Kalte Gurkensuppe. Chef Rebecca Peizer from The Culinary Institute of America shows us her take on a chilled tomato soup – a light, bright, and flavorful soup that uses high-quality pantry staples.Get the Chilled Summer Soup recipe here.

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03:46

Chaka Aviyal: Jackfruit Coconut Curry from Kerala, India

The Culinary Institute of America ·

2025/06/30

Chef Vinay Kumar shows us how to prepare Kerala Jackfruit Curry: Chakka Aviyal. "Chakka" means jackfruit in Malayalam, a language spoken in Kerala, and "Aviyal" is a popular curry dish from Kerala. Chef Vinay prepares his recipe at Coconut Lagoon at CGH Experience Hotels in Kumarakom, India. This dish reflects the vibrant plant-forward culinary traditions of the Kuttanad region in Southern India.Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

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02:53

Kumarakom Green Lentil Dal: Split Lentils with...

The Culinary Institute of America ·

2025/06/29

Join Chef Vinay Kumar At the Coconut Lagoon in Kumarakom, India, as he explains how to prepare this South Indian classic dish: Kumarakom Green Lentil Dal. This dish is made using a blend of split green lentil, bananas, jaggery, cashews, raisins and black sesame seeds, and ginger.Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

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04:04

Coconut Moilee at Marari Beach in Kerala, India

The Culinary Institute of America ·

2025/06/28

Coconut Moilee is a dish with history that dates back to the 16th century. Chef Vinay Kumar at Marari Beach in Kerala, India tells us about how the dish was originally developed to appeal to the tastes of Portuguese traders who couldn’t tolerate the spices of Indian cuisine. The dish is believed to have been created by a local woman named Moily, who diluted a curry with coconut milk. The Portuguese were so pleased that they named the dish after her, and versions of the dish are now popular

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07:59

Ridge Gourd Pollichathu at Marari Beach in Kerala, India

The Culinary Institute of America ·

2025/06/27

Chef Vinay Kumar shows us how to prepare Ridge Gourd Pollichathu at the beautiful CGH Earth Marari Beach property, in Kerala, India. A ridge gourd is known for its nutritional benefits, and resembles a cucumber or zucchini with ridges. The ridge gourd is marinated in spices, then cooked with a masala sauce wrapped in a banana leaf. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

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03:13

Muringakka Nirachu Kettiyathu at Marari Beach in...

The Culinary Institute of America ·

2025/06/26

Moringa, also known as a drumstrick tree, is known for its nutritious leaves and pod-like vegetables. At Marari Beach, in Kerala, India, we learn how to make Muringakka Nirachu Kettiyathu. This dish is made by blanching and pan frying stuffed moringa pieces. Dressed with yogurt, chili, fried moringa leaves and crispy papadam.Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

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03:11

Mongala Puraschetti at Marari Beach in Kerala, India

The Culinary Institute of America ·

2025/06/25

In the dish Mongala Puraschetti, Chef Saiju Thomas prepares a dish emblematic of the flavors of Kerala: Mongala Puraschetti. He sautés mangos and prepares a flavorful sauce with grated coconut, turmeric, bitter yogurt, and water.Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

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02:57

Padavalanga Thoran: Snake Gourd at Brunton Boatyard...

The Culinary Institute of America ·

2025/06/24

At the historic Brunton Boatyard Hotel, located in the city of Kochi, in Kerala, India, Chef Deepak Sundaram shows us how to prepare Padavalanga Thoran, a sauté of snake gourd and red spinach. A thoran is a dry vegetable dish from Northern Kerala that combines vegetables, spices, and grated fresh coconut. The thoran is served alongside rice and curry. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

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03:22

Kumbalanga Paal Curry at Brunton Boatyard Hotel in...

The Culinary Institute of America ·

2025/06/23

The southern Indian state of “Kerala” literally means “the house of coconut” and fittingly, Kerala's culinary traditions are deeply rooted in the use of coconut. Join Chef Deepak Sundaram at Brunton Boatyard Hotel, located in the city of Kochi, in Kerala, India, on this cooking demonstration of Kumbalanga Paal Curry, a dish made with ash gourd, mango and coconut. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

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03:42

Roasted Shallots with Fish at Brunton Boatyard Hotel...

The Culinary Institute of America ·

2025/06/22

Chef Deepak Sundaram shows us one of the signature dishes of CGH Brunton Boatyard in Kerala, India: roasted shallots with fish. Before grilling, the fish is marinated with a paste made from lemon and garlic and stuffed with sauteed shallots and tamarind.Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

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06:23

Okra Mappas: Okra Curry in Kerala, India

The Culinary Institute of America ·

2025/06/21

At her cooking school in Fort Kochi, India, Nimmy Paul shows us how to prepare Kerala Okra Mappas, a dish she learned how to make from her mother. Nimmy Paul teaches cooking classes from her home, specializing in the distinctive cuisine of Kerala and her Syrian Christian community. She starts by sautéing onions, garlic, ginger and curry leaves. She toasts masala curry paste, adds coconut milk, and gently simmers the okra. She finishes the dish with coconut cream. Watch the full documentary and find

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05:02

Kodappan Thoran: Banana Blossom Stir-Fry in Kerala,...

The Culinary Institute of America ·

2025/06/20

Prepare a nutritious banana blossom thoran with Nimmy Paul, who teaches cooking classes from her home, and specializes in the cuisine of Kerala and her Syrian Christian community. Thoran is a dry, stir-fried dish of vegetables and coconut from South India. In this dish, Nimmy Paul shows us how to utilize all parts of the banana blossom– the petals, the baby immature bananas, and the heart– stir fried with curry leaves and spices. Watch the full documentary and find recipes

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03:22

Availas Pavakka Perapattichathu: Bitter Melon Clay...

The Culinary Institute of America ·

2025/06/19

Chef Nimmy Paul demonstrates 'conscious cooking' in her demonstration of Availas Pavakka Perapattichathu. Nimmy Paul teaches cooking classes from her home, and specializes in the cuisine of Kerala and her Syrian Christian community. In this dish she cooks bitter melon in a clay pot with Malabar tamarind, freshly grated coconut, shallots, green chili, curry leaves, and coconut oil.Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

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03:36

Eggplant Molee in Kerala, India

The Culinary Institute of America ·

2025/06/18

Just outside of Fort Kochi, in the southern state of Kerala, India, cooking school teacher, Nimmy Paul, shows us how to prepare eggplant molee. Nimmy Paul teaches cooking classes from her home, specializing in the distinctive cuisine of Kerala and her Syrian Christian community. A molee is a creamy, coconut-based stew, originating from the Kerala region of Southern India, typically featuring a blend of spices, coconut milk, curry leaves. In this flavorful vegan dish, she simmers together whole black

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03:21

Interview with Cooking Teacher, Nimmy Paul in Kerala,...

The Culinary Institute of America ·

2025/06/17

Chef Nimmy Paul reflects on the culinary ethos that has informed her career as a cooking teacher in Kerala, India. She has dedicated her life to showing her students and guests the nuances of south Indian cooking at her cooking school, Nimmy & Paul, where she focuses almost entirely on plant-based dishes. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

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02:20

A South Indian Street Food Tour, Achar Pickles of...

The Culinary Institute of America ·

2025/06/16

Indian pickles, called achaar, are a centuries-old tradition. Indian pickles are preserved in oil, spices, and salt, unlike vinegar-based western-style pickles. Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's pickle shops, which offer a wide range of preserved delicacies, from lemon lime pickles, green mango pickles, and mixed vegetable pickles. It is believed that spicy foods in hot weather help regulate body temperature, and that pickles replenish lost

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01:35

A South Indian Street Food Tour, Chaat Stalls of...

The Culinary Institute of America ·

2025/06/15

Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's chaat stalls. Chaat literally means “to lick” and is a popular snack in India, known for its balance of spicy, tangy, sweet, and salty flavors. Learn about how chaat is intended to activate every part of the tongue. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

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01:21

A South Indian Street Food Tour, Govind Dosa of...

The Culinary Institute of America ·

2025/06/14

For a taste of dosa, we visit a roadside stand near the Ghansi Bazar in Hyderabad, India. Food historian, Jonty Rajagopalan, introduces us to Govind Ji, who prepares dosas with his blend of semolina millet flours, topped with his special masala. Dosa are savory crepes that originated in South India and are traditionally enjoyed for breakfast, but have become so popular that they are now enjoyed throughout the day.Watch the full documentary and find recipes

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02:51

A South Indian Street Food Tour, Jowar Roti of Hyderabad

The Culinary Institute of America ·

2025/06/13

In Hyderabad, India, we visit a local street food vendor who shapes jowar roti, or sorghum flatbread, by hand. The low-glycemic, gluten-free flatbread is made with the flour of drought-resistant sorghum. It is a versatile flatbread often eaten with lentil curries, chutneys, or vegetable gravy dishes. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

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