| 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. |
| He has contributed articles to esteemed publications like Forbes, Open, Outlook, The Times of India, and The Tribune. |
| 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. |
| Pant has delivered informative lectures on arts, culture, and international relations at BYJU’S, an IAS preparation academy. |
| He featured in multiple episodes of the TV series "Raja, Rasoi Aur Anya Kahaniyaan," exploring India's traditional royal culinary practices and dish histories. |
| 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. |
| 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. |
| 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. |
| His father was fond of paan, a traditional Indian mouth freshener. |
| 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. |
| 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. |
