food has never really properly satiated me and I've tried in lots of quantities, right? For people traveling who cannot get access to the food they've sort of grown up with, what can they possibly do?

General first principles that you want to try and focus on fiber and protein content and try and reduce carb and fat.

That's the general idea, right? Carb conditions apply.

There is good carb and bad carb.

There's like resistant starch, I think, is absolutely great, right? You know, the kind of carbs you find in beans, in chana, in dal of any kind, legumes, soy, edamame, all of that stuff is like great, right? And so on.

so usually when you eat out in any kind of restaurant your biggest concern is actually the amount of fat because they absolutely sneak in fat for to make things delicious there's no other way to make something truly delicious but you know like for example I go to Mumbai, I check into a hotel, even if it's like a five-star hotel, I need to eat for the night.

I love dal makhani.

Yeah, but yeah, yeah, mostly.

So is, is it impractical in, in some very small doses?

It is.

So, uh, for example, uh, the stats are quite scary.

30% of food in India is, like, wasted, right? For a country with people who are actually starving, that is ridiculous.

And you can also see there's a socioeconomic strata, right? Uh, like for example, uh, people from my mother's generation would gladly just ignore some of these expiry dates and, and consume.

There's a, there's, there's no world where they would throw these away, right? And there is, there is always someone who is happy to take the expired stuff, right? Um, in fact, even in a hot and tropical place, we used to ferment our food, which technically is considered spoiling, right? A lot of traditional North Indian Ayurveda says that fermented food is bad food, right? That's not true.

In, in most hot southern India, fermented food is absolutely safe food.

Yeah.