Jaipur Bytes

Arundhati Nath on ‘The Phantom’s Howl’ | Jaipur Bytes 2025

Ghost stories are a significant part of Bengali culture. In this podcast, Arundhati Nath recalls how she grew up listening to her grandmother narrate ghost stories. She discusses how the stories in the collection ‘The Phantom’s Howl’ feature supernatural creatures with not only elements of horror but also humour.

Sandeep Khanna on His Debut Novel | Jaipur Bytes Podcast 2025

India cannot be separated from its ten thousand years of history, even when focusing on the last fifty years. Sandeep Khanna’s debut novel follows characters as they navigate the economic, political, and socio-cultural changes India has undergone from the 1970s and 80s to the present. In this gripping podcast, Khanna shares the stories, poetry, and themes that inspired his writing, discusses what he aimed to convey, and reflects on what he learned through the process.

Susan Jung on Food and Beyond | Jaipur Bytes Podcast 2025

Even after testing ninety fried chicken recipes in three months for her cookbook ‘Kung Pao and Beyond’, food writer and chef Susan Jung still loves fried chicken. In this engaging podcast, Jung shares her culinary journey from starting out as an English literature graduate to becoming a pastry chef, writing a cookbook and now a food writer at Vogue Hong Kong.

Katy Hessel on Women in the History of Art | Jaipur Bytes 2025

Which kinds of art are worth viewing, and who creates them? Katy Hessel unpacks these questions by examining limitations historically placed on art made by women and types of works currently exhibited in the UK. The art historian argues how recognising these artists and writers’ achievements not only enriches our understanding of art history but also shapes a more inclusive future for the art world.

Anand George on his Culinary Journey | Jaipur Bytes Podcast 2025

From discussing culinary school and what inspired his passion for cooking, to exploring how the history of colonialism in Kerala has shaped its cuisine, and delving into the science and art of selecting ingredients and preparing dishes, Chef Anand George covers multiple facets of the culinary experience.