This week, James and Luke visit the Broadway in Southall to share a meal with Faisal Ali, co-owner of Giftos Lahore Karahi. As they eat, Faisal reflects on how food brings people together, especially within Southall’s Pakistani community.

**Introduction** (0:00 – 3:14)

(Starter)

Luke introduces the Giftos Lahore Karahi franchise and James and Luke discuss whether there is a significant difference between food that claims to be ‘Pakistani” and food that claims to be ‘Indian’

**Interview** (3:14 – 17:29)

(Main Course)

Faisal Ali reflects on how food sharing has particular significance for Muslim communities, whilst sharing his father Ashad Mohammed’s migration story – including developing a successful business in 1960s Southall – and its ties to their family’s journey from South Asia to West London.

**Post-Interview** (17:30–23:26)

(Dessert)

Luke and James reflect on Southall’s history of resistance and how it has shaped the success of Southall residents.

**Closing remarks and acknowledgments** (23:29 - 24:10)

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

• Dai Puri
• Samosa Chaat
• Peshwari Naan
• Lamb shish kebab
• Chicken tikka
• Paneer tikka
• Lamb chops
• Tadka dal
• Mango lassi

Literature mentioned:

Education, Aspiration and Social Mobility - Uncertain Futures for Rural Youth in India by Peggy Froerer (coming out soon!)

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Headed to Northwest London, James and Luke travel to the Persian restaurant Behesht, which means Heaven in Farsi, to have their problems solved and their futures foretold.

**introduction**-(00:00-6:55)

(Starter)

James and Luke discuss the connection between the Iran and the idea of South Asia.

**Interview**- (6:55-11:00)

(Main)

James and Luke introduce Houri Nateghnouri, who speaks on what unites the Persian community, suggesting factors such as culture and food that brings together members of the South Asian community.

**Post Interview discussion**- (11:00-25:10)

(Dessert)

James and Luke discuss Iranian migration to the Uk and the how the country established itself during the Iranian revolution in the 1970s.

James details the migration patterns of the Iranian diaspora, they dine with Houri and Nouri who is the manager of Behesht.

Nouri discusses the effects of migration on food and the differentiation of restaurant cooking and home cooking.

Houri guides James and Luke on how to enjoy the feast

**Closing Remarks and acknowledgments** (25:10-30:20)

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

Literature mentioned:

Doing south Asia studies by Sambhavi Ganesh

Food mentioned:

• Jug of Doogh-Salty yogurt drink with mint sometimes flavored in Iran with orange blossom
• Paneer sabzi-Salad platter with fresh herbs, walnuts, radishes and white cheese
• Ghormeh Sabzi-Cooked Meat and veg versions formed of parsley, coriander, fenugreek leaves, and kidney beans
• Flat bread
• Saffron rice
• Tah Digh-Buttery crispy rice from the bottom of the pan
• Aubergene dish
• Kebabs-Lamb and Chicken

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James and Luke return to series 2 of The Migration Menu exploring how migration has transformed food and the places we call home. Headed to East London, Brick Lane in the borough of Tower Hamlets, James and Luke travel to have lunch at Graam Bangla.

(Starter)

**introduction**-(00:00-3:20)

Luke explains the gap in the Bengali food market in West London which is why the two choose to journey outside to East London, to fill the gap; questioning the migration pattern where those from Bangladesh go to the east and those from India and other parts of South Asia head toward West London.

(Main)

**Interview**- (3:20-12:05)

James and Luke interview Ashraf Hoque, an Anthropologist and Associate Professor at UCL, who details the history of Brick Lane, Bengali culture, and the arrival of Jewish and South Asian diasporas to the area as they wait for Shanur; Manager of Graam Bangla

(Dessert)

**Post Interview discussion**- (12:05-21:10)

Shanur returns from the mosque and begins preparing food with his staff. James and Luke detail his history which led to his father founding Graam Bangla. They discuss the trials and tribulations faced by those of the South Asian community during the late 1900s. Ash explains how meals in Bengali culture are finished.

**Closing Remarks and acknowledgments** (21:10-27:22)

James and Luke recap what they have learned about Bengali migration and culture especially in terms of Migration of Bengalis to East London instead of West London

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

Literature mentioned:

Hoque, A; (2019) Being Young, Male and Muslim in Luton. UCL Press: London, UK.

Adams, C. (1987). Across Seven Seas and Thirteen Rivers.

Frost, N. (2011) ‘Green Curry: Politics and Place-Making on Brick Lane’

Food mentioned:

• Elish Bhuna
• Fish Kofta
• Fish Eggs
• Beef curry
• Bortas
• Yam root with Jack Fruit Nuts and Dried Fish

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This week, James and Luke travel the length of the Uxbridge Road to Shepherd’s Bush, where they join Professor Magnus Marsden – a fellow anthropologist with fieldwork experience in Afghanistan, as well as with Afghanis in the diaspora – for a tour of the market and a long lunch at the market street stall, Takharistan, run by his friend Zakhir. Closer to home – still on the Uxbridge Road, but back in Hayes – they enjoy another Afghani meal with owner Khalid and his younger brother at Shiraz, a former pub called The Adam and Eve, and now a halal restaurant.

**Introduction** (0:00 – 6:29)

(Starter)

James and Luke discuss the position of Afghanistan in South Asia, and why most anthropologists and historians of the region contest orientalist representations of the country as a barren, in-between place.

**Interviews** (6:29 – 13:48)

(Main Course)

After an orientation to Shepherd’s Bush, Professor Magnus Marsden talks us through the market and its historic links to Afghanistan.

(13:48-22:00)

James, Luke, and Magnus meet Zakhir for lunch at his food stall, Takharistan.

(22:00-28:40)

James and Luke visit Shiraz, on the Uxbridge Road, for another Afghani meal, with Khalid and his younger brother. They tell their own migration story from Afghanistan when the Taliban came to power.before coming to London and establishing their own eateries.

**Post-Interview** (28:40 – 33:04)

(Dessert)

Replete from both meals, James and Luke sum up the important role that food plays for the Afghani community in London, and reflect on what they have learned about Afghanistan.

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 at Takharistan:

· Pulaw (fried rice with dates, carrots, and spices)

· Okra

· Goat curry

· Mantu (meat stuffed pasta dumplings)

Food eaten at Shiraz:

· Salad of lettuce, onions, tomatoes, and cucumber, with lemon juice and sumac

· Afghan lamb tikka

· Chopan lamb kebab

· Chilli paneer

· Afghani naan

· Aushak (vegetarian pasta dumplings)

· Banjan Borani (aubergine dish)

Literature mentioned:

Barfield, Thomas. (2022). 2022. Afghanistan: A cultural and political history (2nd edition). Princeton: Princeton University Press.

Bayly, C. A. (2004) The Birth of the Modern World 1780-1914. John Wiley & Sons Ltd.

Green, Nile (2022) How Asia Found Herself: A Story of Intercultural Understanding. Yale: Yale University Press.

Hanifi, Shah Mahmoud (2011). Connecting Histories in Afghanistan. Stanford: Stanford University Press.

Haroon, Sana (2007). Frontier of Faith: Islam in the Indo-Afghan Borderland. London: Hurst and Co.

Marsden, Magnus. (2021). Beyond the silk roads: trade, mobility and geopolitics across Eurasia. Cambridge: Cambridge University Press.

Stewart, Rory (2004). The Places Inbetween. London: Picador.

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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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