A new podcast series featuring culinary explorer and Delhi Food Walks founder Anubhav Sapra is drawing attention for simplifying the science behind Indian street food and the confusion surrounding food labels. The series explains why oils especially palm oil play a central role in the taste and texture of snacks like samosas, pakoras and kachoris.
In the first episode, Sapra highlights palm oil’s high heat stability, neutral taste and reliable frying performance. The next episode focuses on misleading “No Palm Oil” labels, urging consumers to read full ingredient lists and not rely on bold front-of-pack claims.
Kolkata’s street food landscape from Tiretti Bazaar to Gariahat depends heavily on oils that stay stable under intense heat. Local vendors say affordability and consistent performance often guide their choices, making Sapra’s explanations relevant to both sellers and consumers. The podcast also reiterates scientific facts: palm oil is naturally cholesterol-free, contains vitamin E compounds and has a neutral effect on blood cholesterol when consumed as part of a balanced diet. The discussion also aligns with ICMR–NIN 2024 dietary guidelines advocating appropriate use of oils and variety in diets.