From time immemorial to the present day, immigrants have enriched the gastronomic repertoire of Delhi bringing with them ingredients, cooking techniques and tastes. Different culinary streams have found their confluence here. Food has travelled in both directions – from the masses to the classes and vice versa. The process continues as the city’s skyline changes and new trends have emerged on the horizon with the coming of newer immigrants. At our Online Talk #DelhiBelly, culinary expert and author Pushpesh Pant takes us on an exploration of Indian cuisines as reflected in the mirror of Delhi's history from pre-historic times to the end of the first quarter of 21st century. About the speaker Pushpesh Pant was born in 1946. He was home-schooled till he joined college where he studied history, international relations and law. He taught these subjects at Delhi University, Jawaharlal Nehru University and The NorthCap University. He has authored over 40 books on cuisine, culture, travel and foreign policy including India: The Cookbook which featured on the New York Times’ bestseller list in 2010. He was awarded the Padma Shri in 2016 and an Honoris Causa D.Litt. in 2024 by the ITM University, Gwalior. His recent publications are Lazzatnama: Recipes of India and From The King's Table To Street Foods.