Television

Discovery Travel & Living food series with Anthony Bourdain starts 1 May

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MUMBAI: The gastronomic Indiana Jones comes to India. This May, Discovery Travel & Living's premieres the Anthony Bourdain: No Reservations series. Not for the faint hearted, Bourdain's travel experiences -- the good, the bad and the ugly -- are presented as he travels the world with his peculiar, raw and unfiltered edge. It will air from 1 to 5 May at 9 pm.

Bourdain is a best-selling author, reluctant food celebrity, fearless traveler, culinary adventurer whose no holds barred point of view will always reflect that experience. He is known for travelling the world seeking the authentic experiences and food that flavour the world's cultures.

"This is not a food show -- it's about people, cultures and places as seen through the eyes of a chef and the prism of food," says Discovery Networks India VP- Lifestyle Aditya Tripathi.

Apart from being positive for the restaurant business, Bourdain says the series has helped people become more educated and adventurous when it comes to food. Says Bourdain. "Food is maybe the fastest, easiest and best way 'in' to an unfamiliar place and culture. Once you've sat down with people and eaten their food, their whole world opens up to you in ways that wouldn't ordinarily happen. Food, after all, is the purest expression of a country, of a culture, a region and a personality."

Anthony Bourdain was quoted in a media report on the title, No Reservations as saying,"It means that there are things I want to do, there are things I want to see, there are things I want to experience before the time that I can't do those things. No reservations, meaning we're going all the way, baby. No fear. My whole life, cooking has been about control. Traveling and eating are about letting things happen."

Bourdain is now executive chef at Brasserie Les Halles, NYC. He is the author of two novels, Gone Bamboo and Bone in the Throat and his first non-fiction work, Kitchen Confidential takes the reader into the kitchens to reveal the seamy side of the hospitality industry.

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