| 1. Pushpesh Pant is a respected Indian scholar, historian, food critic, and professor who has dedicated himself to promoting Indian cuisine through his shows and books. |
| 2. He has contributed articles to esteemed publications like Forbes, Open, Outlook, The Times of India, and The Tribune. |
| 3. Having studied in various cities such as Delhi and Agra, Pant later became a professor at Delhi University and at Jawaharlal Nehru University, specializing in International Relations before retiring. |
| 4. Pant has delivered informative lectures on arts, culture, and international relations at BYJU’S, an IAS preparation academy. |
| 5. He featured in multiple episodes of the TV series "Raja, Rasoi Aur Anya Kahaniyaan," exploring India's traditional royal culinary practices and dish histories. |
| 6. He collaborated with chef Jiggs Kalra to craft the menu for Aangan, the Indian speciality restaurant at Hyatt Regency in Delhi's Bhikaji Cama Place. |
| 7. His efforts in promoting Indian cuisine have been acknowledged by prominent chefs like Atul Kochhar, an Indian Michelin-starred chef at Benares restaurant in London. |
| 8. Pant has shared engaging stories about celebrities and their relationships with food, including one about Ustad Bade Ghulam Ali Khan and his preference for non-vegetarian food. |
| 9. His father was fond of paan, a traditional Indian mouth freshener. |
| 10. Pant defended Idli, a South Indian dish, in response to a disparaging comment by Edward Anderson, highlighting its nutritional value, light preparation, and digestive benefits. |
| 11. He penned a strong response to a controversial tweet from historian Audrey Truschke regarding the Hindu epic Ramayana and the deity Rama, emphasizing the importance of respect in scholarly debates. |
| 12. He has authored over a dozen books on food, travel, tourism, and international relations, including 'India: The Cookbook' (2011), which was named one of the best cookbooks of the year by The New York Times. |
| 13. Other notable books include 'Gourmet Journeys in India' and 'Classic Cooking Of Punjab' with Jiggs Kalra. |
| 14. Having studied in various cities such as Delhi and Agra, Pant later became a professor at Delhi University and at Jawahaharlal Nehru University, specializing in International Relations before retiring. |
