Un-currying Indian Food — Brunch with Jake Dryan
A Culinary Journey into the Flavors of Bihar and Eastern India

This August, Tasty Talks is launching its newest storytelling project – Un-currying Indian Food  with a very special guest: British cook, food educator, and founder of Plant Future, Jake Dryan.

Known for his deep curiosity and respect for Indian cuisine, Jake has won hearts across the world by going beyond stereotypes, learning directly from home cooks, and showcasing the incredible diversity of Indian regional food. One of his most-loved reels? A simple, soulful plate of daal bhaat and aalu bhujiya from Bihar- proof that sometimes, the humblest meals hold the richest stories.

Un-currying Indian Food is Tasty Talks’ gentle nudge against the colonial shorthand that reduces Indian cuisine to “curries.” Through dinners, talks, and collaborations, we aim to celebrate the depth, diversity, and regional pride of Indian food — one table at a time.

For our launch, Jake will join us in Amsterdam for an intimate brunch of Bihari flavors – earthy, smoky, and full of heart.

After a sold out dinner, we have some space for a brunch the next day, with the same menu. And we hope to see you!

🍽️ The Menu

• Kachri Ghugni – Crisp chana dal and onion fritters served with spiced matar ghugni

• Daal Bhaat Aalu Bhujiya – The classic Bihari comfort plate of lentils, rice, and crisp potato matchsticks

• Litti Chokha – Roasted whole-wheat balls stuffed with spiced gram flour, served with smoky mashed vegetables

• Tamatar ki Chutney – Sweet, tangy tomato relish

• Makhaana Kheer – Creamy foxnut pudding, lightly spiced with cardamom

📅 Date: Sunday, 31st August
📍 Location: Amsterdam, Studio Fermentex
🎟️ Tickets: €65 per person (limited to 20 seats)

Every guest will also take home a small keepsake — a tangible memory of the brunch.

This isn’t just brunch. It’s a shared table, a conversation, and an invitation to taste India beyond the curry.