Street Food Blog

Ever since Roman times over 2000 years ago, the Oyster has become a key player in British food culture. The European oyster or "Native" oyster, has been gathered from British waters and consumed in the 100's of thousands each year. From Cornwall to Whitstable Bay in Kent, these bivalve molluscs have tempted food lovers from all classes. Whilst today we see Oysters as a delicacy; around the 10th-14th century, oysters were a popular dish amongst both rich and poor. Often cooked in the sea water from within the shells "Liquor", they would usually be topped with a drop of Ale and some Pepper. It was from around the 17th century that the oyster gained popularity in different dishes. From being used in sausages, combined with pork and wheat; filled between suet pastry for pies; cooked slowly in a stew; and even stuffed into poultry before being roasted, whilst using the liquor to create a pouring gravy. These variations made the oyster a staple part of British food culture. It would seem that by the early to mid-19th century, oysters had become so widely available, that a street vendor could be seen on almost every street corner in London. Used instead of the more expensive Beef, the oyster was being favoured by the lower classes during Victorian times to create the Oyster Pie. Unlike the modern version with leeks, bacon, mash potato and parmesan crust, these Victorian pies were a thicker pastry, encasing the oyster stew mix and sold across London by street sellers. The huge desire for this popular and very inexpensive seafood meant that, by mid 1860's over 700 million oysters were consumed in London alone...Now that's a lot of Oysters!! That's the equivalent of every Londoner today, eating approximately 80 oysters a year! In comparison to the above, 100 years later only 3 million oysters were consumed in London. The vast overfishing of UK waters had caused a shortage and driven prices through the roof. It was a time for the government to act and that they did. By introducing very strict licensing laws for fishing and also introducing the Pacific oyster from Japan, into the UK waters, the vast majority of gathered oysters of consumption, are now from this source. Even though the oyster has had such rapid growth and decent in food culture since the stone age cooking them on open fires, to the modern day enjoying naked (uncooked) oysters in posh champagne bars across the cities; there is no doubt that the Oyster has stood the test of time as the OG of street food!

Well it's not exactly spice, more like Chili!! Chili peppers are used in the majority of foods across India but also the whole world. From South America to East Asia, Africa to the Middle East, these little beauties have been complimenting food since the late 14th Century. The thing is that, the chilli goes back even further and is also used in a way to create a hierarchy amongst Friday night revellers.  The chili has been trending recently in its popularity amongst foodies for both the right and wrong reasons, lets explore just some of it here today.  

A little package of pure delight. The iconic Samosa has been a symbol of Indian food for many years. Reaching across the globe, in many disguises, this cheeky snack has a slightly more complex history.  A tale of brothers, poets and varieties that will keep royalty and everyday working classes happy for hours. Enjoyed with tea and a touch of sauce, this perfectly formed triangle, has been celebrated since the 9th Century.

So when we talk about comfort food, our mind goes crazy with images of those dishes that have given us warmth and delight through the toughest times.  For me it was and still is a very popular dish that is enjoyed the world over. A dish that was enjoyed by emperors and the poor, throughout the ages. Dating back to the Bronze age, this dish, has so many varieties across the Indian subcontinent, that it has also been adapted into many dishes across the world too.  Enjoy this next chapter of the Ranie's Food World podcast series. Food is medicine and food is love... in many many ways!

What started out to be a cheeky "Sin" by a 1st Century cook in South India, turned into the most memorable dish that travellers to India will recall. The Dosa in its many varieties, has become a symbol of "Food for All", having been enjoyed by Maharaja's to the poorer communities across India and the modern day world. This crispy, yet fluffy, fermented rice flour pancake is a dish that can cover savoury or sweet. Listen in to the story of why this dish means so much to me and why it was created in the first place. 

In this episode, I take a look into the humble chapatti. The staple part of any Indian dining table and yet it's symbolic meaning in the fight for freedom. Join me while I talk about memories, the traditions and also the cultures that brought this bread to life.

Not only a story about a firm favourite food, but also the first memory about why I have started this journey. A look into the way food and culture came together during my childhood.

A chance to gain insight into the life of Ranie Sirah and why this podcast series has been created. A chance to learn what’s in store for the future and what we all can hopefully gain from it too. A food cultural storytelling adventure, that delves deep into our memory banks and also helps us to explore new cultures through the power of food.

A brief intro into the journey of these podcasts.