In this episode you'll witness journey into the vibrant world of Khamak - a unique Indian folk instrument known for its twangy, expressive sound. This podcast uncovers its roots, role in Baul music, cultural significance, and the passionate artists who bring it to life with every pull of the string.

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In this episode dive into the rhythmic world of Dholak - the heartbeat of Indian folk and festive music. This podcast uncovers its rich history, cultural roots, unique beats, and the masters who keep its vibrant spirit alive across generations.

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In this episode of discover the mystical Ravanhattha - an ancient string instrument rooted in legend and folk tradition. This podcast explores its origins, sound, stories, and the artists keeping its soulful legacy alive across generations.

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The Shehnai is a traditional Indian wind instrument with a sweet, piercing tone. Often played at weddings and religious ceremonies, it symbolizes auspiciousness. Made of wood with a flared metal bell, it's famously associated with maestro Ustad Bismillah Khan.

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The Veena is a traditional Indian string instrument, known for its deep, melodious sound. Used in Carnatic and Hindustani music, it has a large resonating body and fretted neck. Sacred and classical, it symbolizes art, wisdom, and divine music in Indian culture.

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The Sitar is a classical Indian string instrument known for its rich, resonant sound. With 18–21 strings and a long hollow neck, it's central to Hindustani music. Made famous globally by maestros like Ravi Shankar, it blends melody, rhythm, and emotion beautifully.

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In this episode of Folk Katha we explore Chai, a soul-soothing symphony of bold black tea, creamy milk, and a medley of warming spices like cardamom, ginger, and cinnamon. It's a comforting daily ritual and social staple, enjoyed across India for its bold flavor and soothing warmth.

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In this episode of Folk Katha, we explore Biryani, a fragrant and flavorful Indian rice dish made by layering basmati rice with marinated meat or vegetables, aromatic spices, and herbs. Cooked slowly, it’s rich in taste and often served with raita or salan.

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