This week, James and Luke were invited by Amal Abeyawardene, secretary of the British Maha Bodhi Society, to visit the London Buddhist Vihara, the oldest Buddhist temple outside of Asia. There, they explore how food offerings help tell stories of migration and tradition.

**Introduction** (0:00 – 4:58)

(Starter)

James and Luke begin by discussing where this episode's trip takes place, along with some context about Buddhism, migration, and its connection to food. They then introduce Amal Abeyawardene, secretary of the British Maha Bodhi Society, who shares more about the history of the London Buddhist Vihara Temple.

**Interview** (4:49 - 23:00)

(Main Course)

Amal Abeyawardene explains food offerings in Buddhist tradition and how monks, visiting nuns, and followers interact within the temple. James also speaks with Ven. Bogoda Seelawimala Nayaka Thera about the history and significance of Sanghamitta Day, and hears migration stories from Ruvini, one of the key organisers, as well as from temple visitors.

**Post-Interview** (23:00 – 29:50)

(Dessert)

The episode ends with a reflection on food offerings, the materiality of religion, and the history of Sri Lankan migration to the UK. Luke describes the dishes on display as a sensory experience that stirred vivid memories of Sri Lanka.

**Closing remarks and acknowledgments** (29:51- 30:38)

The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Vimal Dalal, Angele Ijeh, Stefeni Regalado, and Jafnah Uddin. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu and Instagram @themigrationmenu

Menu – Food eaten

• Tea
• Butter cake
• Fried potato curry
• Spicy green beans
• Cashew nuts in coconut milk
• Various daals
• Beetroot dish
• Fish curry
• Fish cutlets
• Wambatu Moju
• Chickpea Curry
• Vegetable stir fry
• Salads
• Fruit platters

Literature mentioned:

Kemper, S. (2015) Rescued from the nation: Anagarika dharmapala and the Buddhist world. Chicago, IL, USA: University of Chicago Press. Available at: https://doi.org/10.7208/chicago/9780226199108.001.0001.

In a merchant’s house life and work in small town Sri Lanka by Luke Heslop (coming out soon)

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This week, James and Luke are in Hayes at Guru Nanak Sikh Academy, a faith school where they’ve been invited for a special school dinner by head of history, Mr John Perkins. The occasion is Guru Nanak Gurpurab, celebrating the founder of Sikhism, and they’ll be joining 1,600 students and staff for a Langar which is a traditional Sikh community meal

**Introduction** (0:00 – 5:44)

(Starter)

James and Luke talk about other religious festivals before Luke explains Sikhism, outlining its key beliefs, history, and the significance of Langar.

**Interview** (5:47 – 13:30)

(Main Course)

John Perkins explains the school’s role in religious festivals and why Langar is so important to students and their families. James and Luke then speak with a group of Year 12 students about the origins of Langar, the significance of the food, and the way it is served and eaten, which Luke points out is an important detail for anthropologists. They also interview Maninder who oversees the kitchen and Mandeep, the school’s chief lunchtime supervisor, they share what Langar means to them.

**Post-Interview** (13:33 – 17:46)

(Dessert)

Luke gives a description of the scene unfolding in front of them. As well as a follow up discussion with Maninder.

**Closing remarks and acknowledgments** (17:50 – 23:30)

Luke and James discuss their main takeaways from this trip back to school.

The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Vimal Dalal, Angele Ijeh, Stefeni Regalado, and Jafnah Uddin. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu and Instagram @themigrationmenu

Menu – Food eaten

• Chickpea curry
• Naan bread
• Steamed rice
• Yogurt
• Salad
• Mango and mint chutney
• Semia paisum – milk pudding with vermicelli

Literature mentioned:

Engelke, M. (2011) ‘Material religion’, in The Cambridge Companion to Religious Studies. Cambridge University Press, pp. 209–229.

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In this special episode James and Luke are in front of a live audience at the Pitzhanger Manor and Gallery, with special guests, Sohini Banerjee and Dr. Debbie Weekes-Bernard.

• Sohini is a British-Bengali chef who runs a successful London supper club called Smoke and Lime. Sohini has worked withchef Asma Khan of Darjeeling Express, chef Helen Graham of Bubala and Michelin-starred chef Rohit Ghai, formerly of Jamavar. She’s also run her supper club, Smoke and Lime, for seven years – a venture which not only serves Bengali staples, but brings in ingredients and techniques from across the world, to produce her own particular brand of “Bangali Khabar” (Bengali food). 

• Dr Debbie Weekes-Bernard Dr. Debbie Weekes-Bernard is the deputy mayor of London for Communities and Social Justice. Debbie's office has recently published a report exploring the barriers faced by Pakistani and Bangladeshi women in accessing “good work” – fairly paid, secure employment with progression opportunities – and which offers policy recommendations to address them.

**Introduction** (0:00 – 2:10)

Luke and James introduce the live episode

**Event introduction** (2:10 - 8:35)

Luke and James discuss the origins and motivations for the Migration Menu podcast and introduce their esteemed guests.

**Promo interlude** (8:35 - 19:40)

**Speaker introductions** (19:55 - 21:40)

**Interview with Sohini** (21:40 - 33:00)

**Interview with Debbie** (33:00 - 47:30)

**Post-Interview chat** (47:30 – 53:50)

The episode ends with some reflections on the event and emerging themes. Luke discusses some of the key findings of the Bangladeshi and Pakistani Women in Good Work report. - https://www.london.gov.uk/programmes-strategies/communities-and-social-justice/workforce-integration-network-win/bangladeshi-and-pakistani-women-good-work/bangladeshi-and-pakistani-women-good-work

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James and Luke return to Southall to visit Brilliant, a North Indian Punjabi family-ran business where they explore how the family’s migration from North India to East Africa, and now the UK, influence their Restuarant's cuisine.

**Introduction** (0:53 – 1:35)

James and Luke share how Southall is the main food hub for South Asian cuisine.

**Introduction of Southall** (1:35 – 7:05)

James and Luke share the atmosphere of Southall, and how many South Asians feel at home from the resemblance of shops, jewellery and food stalls from back home.

**Background of Brilliant** (7:05 – 9:40)

James and Luke discuss the intergenerational story that takes place in British India during the 1930s, to East Africa, then towards the UK in the 1970’s, which now takes place with new generation raised in Great Britain which draws from both new ideas and traditional takes.

**Introduction of Brilliant** (9:40 – 14:50)

Gulu Anand stories his take on the history of Brilliant and how they played an important role in marking Kenya’s independence from the British. Gulu shares how him and his family came to the UK in the early 70s, - already holding British passports from Kenya being a British colony – which was the start of their Brilliant restaurant in 1975.

**Starters** (14:50 – 15:50)

With the influence of the starters given, Gulu shares the Kenyan influences behind the menu.

**Interview with Dipna Anand** (15:50 – 22:35)

Dipna Anand, a celebrity chef and the daughter of Gulu Anand, fills in more of Brilliant’s history and the history behind the healthier options in brilliant restaurants today.

**Mains** (22:35 – 28:23)

James and Luke reflect on their discussions with Gulu and how cooking South Asian food provides a connection to their homeland. For his children, however, South Asian meals was a sense of identity while being raised in the UK but also a cuisine that co-exists with other cuisines.

**CLOSING REMARKS AND ACKNOWLEDGMENTS** - (28:23 – 32:39)

The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Vimal Dalal, Angele Ijeh, Stefeni Regalado, and Jafnah Uddin. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu and Instagram @themigrationmenu

Brilliant Menu -

Starters: (14:20 – 14:45)

• Poppadom with mint and tamarind chutney
• Chili mogo
• Garlic and chili cassava chips
• Samosa chat blast
• Chicken tikka

Drinks:

• Kingfisher, an Indian beer
• Tusker, a Kenyan beer

Menu: (22:35 – 22:53)

• Naan bread
• Pilau Rice
• Butter chicken curry
• Mixed vegetable Talfrezi
• Dal Makhani

Guest Speakers/guests mentioned:

• Gerd Baumann, an anthropologist who documented Southall in the 1990s
• Gulu Anand
• Dipna Anand
• Shanker Anand

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Reflections: Q&A with James and Luke

This week we look back on the series, respond to questions and comments from our listeners, chat with Geeta Ludhra about Southall, and look forward to series 2.

We also hear from Dr, Geeta Ludhra, Senior Lecturer in Education at Brunel University London, as she reflects on her visits to Southall as a child and her grandmother’s Jalebi dipped in milk. 

**Introduction** (0:00 – 2:49) 

(Starter) 

-Luke and James reflect on their podcast journey and the taste for this episode

**Questions and Answers** (2:50 – 28:27) 

(Main) 

-James and Luke answer questions related to the podcast, from their favourite dishes to gender division and decolonisation.

- Geetha shares her reflections on visits to Southall (18:55 – 24:13)

**Technical barriers and last reflections** (31:40 – 37:22) 

(Dessert) 

-James and Luke discuss the learning curve of producing a podcast and some challenges they faced with the technology.

**Closing Remarks and Acknowledgments** (37:23 – 39:10) 

The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Tina Boulton, Esther Opoku Debra and Vimal Dalal. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com.  Or on ‘X’ - formerly Twitter: @migration_menu.   

For a list of academic literature on these topics and more, please see the list of extended bibliography on the references page or click here.  

People

Dr. Geeta Ludhra

Website: https://www.brunel.ac.uk/people/geeta-ludhra

Anneeka Ludhra –

Website: https://anniradhika.wordpress.com/

Book https://www.amazon.co.uk/Dadimas-Celebrating-Grandmothers-Through-Cooking/dp/190799825X

For more information, please visit our website: https://themigrationmenu.com/

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This week the food came to James and Luke, from Alaisha Kaishyap, owner of the tiffin delivery brand, The London Food Company. An example of the growing band of home cooks catering to hungry international students and others missing the food of home, they are also joined by a group of PhD students to reflect on their own food ways.

**Introduction** (0:00 – 6:24)

(Starter)

-James and Luke introduce Aalisha Kaishyap, who started the London Food Company and is also Brunel Alumni. They outline the significance of the “Dabbawala” and caste.

**Interview** (6:25 – 28:27)

(Main)

-James and Luke are joined by some Brunel Students, as well as Devanshi Chanchani. They discuss similarities between their respective South Asian foods.

**Post interview discussion** (28:28 – 32:04)

(Dessert)

-James and Luke discuss the rise of home cooks and entrepreneurship, they locate it within gender and authenticity.

**Closing Remarks and acknowledgments** (32:05 – 32:37)

The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Tina Boulton, Esther Opoku Debra and Vimal Dalal. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu.

Menu dishes eaten:

Szechuan Chicken

Karahi Chicken with Jeera Rice

Rogan Josh

Pav Bhaji

To see images for this episode, click here.

Literature mentioned:

Pathak, G. S. 2010. Delivering the Nation: The Dabbawalas of Mumbai, South Asia: Journal of South Asian Studies, 33(2), 235-257

Staples, J. 2016. Food, Commensality and Caste in South Asia, Klein, JA. & Watson, JL. The Handbook of Food and Anthropology. Bloomsbury, 74-93.

Sucharita, K. 2023. Home Chefs: Indian Households Produce for the Global Creator Economy

For a list of academic literature on these topics and more, please see the list of extended bibliography on the references page or click here.

Guest speakers:

Aalisha Kaishyap

Devanshi Chanchani

Namarata Harish

Bandana Adhikary

Udita Bose

Ahrabie Kirubasuthan

For more information, please visit our website: https://themigrationmenu.com/

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This week James and Luke headed way out west, to Pinner, to visit a new Sri Lankan restaurant called Yako. Following a tour of the Grade II listed building in which they have recently set up shop, they sat down to a colossal meal and to hear the story of Yako’s founder, Darshana Wathadura, A.K.A Dash.

**Introduction** (0:00 – 3:39)

(Starter)

-Luke outlines the significance of the Yako symbol, the restaurant’s namesake.

**Interview** (3:40 – 23:41)

(Main)

-Darshana recounts the difficulties he had with settling in the UK. He also details the importance of authenticity in the success and potential breakout of the restaurant.

**Post interview discussion** (23:42 – 28:44)

(Dessert)

Luke and James discuss the menu items and how 'authentic' they are.

**Closing Remarks and acknowledgments** (28:44 -29:46)

The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Tina Boulton, Esther Opoku Debra and Vimal Dalal. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu.

Restaurant location: Yako 6 St Anns Road, Harrow HA1 1LG England

Menu dishes eaten:

Ceylon Chinese-Style chicken and sweetcorn soup

Southern Style Chicken Curry

Prawn Curry

Jackfruit Curry

Fish Curry

Seeni Sambal

Poppadoms

Hoppers ?

Pol Sambol

Gotu Kola

Kottu Roti

Menu: https://restaurantguru.com/Yako-Harrow/menu

To see images for this episode, click here.

Literature mentioned:

Daele, W. V. 2013. Igniting food assemblages in Sri Lanka: Ritual cooking to regenerate the world and interrelations, Contributions to Indian Sociology, 47(1), 33-60

Rival, L. 1990. The Social Life of Trees, Anthropological Perspectives on Tree Symbolism, Routledge

Tanaka, M. 1997. Patrons, Devotees and Goddesses: Ritual and Power Among the Tamil Fishermen of Sri Lanka, Delhi

For a list of academic literature on these topics and more, please see the list of extended bibliography on the references page or click here.

Guest speakers:

Lara de Soyza

Darshana Wathadura

For more information, please visit our website: https://themigrationmenu.com/

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This week James and Luke are meeting Sujay Sohani and Subodh Joshi, co-founders of Sri Krishna Vada Pau – or SKVP, the acronym given to the chain by the restaurant’s followers on social media. Tapping into the current trend for vegetarian and vegan food, as well as for affordability, the Vada Pau – or the Mumbai burger, as it’s sometimes referred to – celebrates the street food of the pair’s native Mumbai.

**Introduction**(0:00 – 5:06)

(Starter)

James and Luke introduce Sujay Sahani and Subodh Joshi, the founders of Shree Krishna Vada Pav.

**Interview** (5:07 - 24:05)

(Main)

Sujay and Subodh discuss the importance of originality and authenticity in their recipes.

**Post interview discussion** (24:06 – 29:50) ?

James and Luke discuss how SKVP is simultaneously attractive to South Asian as well as British audiences.

(Dessert)

**Closing Remarks and acknowledgments** (29:51- 30:20)

The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Tina Boulton, Esther Opoku Debra and Vimal Dalal. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X’ - formerly Twitter: @migration_menu.

Restaurant location: 23 High St Uxbridge UB8 1JN

Menu dishes eaten:

Vada Pau

Chow Patty Chaat

Onion and Potato Bhaji

Sweet Chai

Menu: https://skvp.co.uk/#_menu

To see images for this episode, click here.

Literature mentioned:

Ray, K. 2016. Dreams of Pakistani Grill and Vada Pao in Manhattan: Immigrant Restaurateurs in a Global City, The Ethnic Restauranteur, Bloomsbury

For a list of academic literature on these topics and more, please see the list of extended bibliography on the references page or click here.

Guest speakers:

Sujay Sahani

Subodh Joshi

For more information, please visit our website: https://themigrationmenu.com/

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