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The Migrant Kitchen

Badmaash

Indian food has often been associated with stiff restaurants, all-you-can-eat buffets and heavily spiced, cream-based dishes. The Mahendro family (Anu, Pawan, Nakul and Arjun) immigrated to Los Angeles and found that they didn’t recognize any of the so-called Indian food available to them. Like carefully selected spices to a classic Indian dish, each family member contributes something special and significant to their restaurant Badmaash and to the city of L.A. Featured in the episode: Downtown L.A.’s Badmaash.

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Full Episodes
Season
Lou Dogg's Crispy Chicken Skin from EP & LP | Antonio Diaz MKs3
Episode
26:29
The Migrant Kitchen

Louis & Jazz

Jazz Singsanong of Jitlada Thai and Louis Tikaram of E.P. & L.P. transport the palate around the world with the complex flavors of Thai cuisine.
Labneh from Dyafa | Jim Sullivan MKs3
Episode
26:40
The Migrant Kitchen

Man'oushe

Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.
Chef Brandon Jew | Antonio Diaz MKs3
Episode
26:40
The Migrant Kitchen

Mister Jiu's Chinatown

With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.
Pozole broth being poured tableside at restaurant El Jardin. | Still from "The Migrant Kitchen"
Episode
26:40
The Migrant Kitchen

El Jardín

Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Claudette Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.
Noriko Kamei | Still from "The Migrant Kitchen" Sequoia Sake MKs3
Episode
26:38
The Migrant Kitchen

Sequoia Sake

Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the U.S.
Pastrami sandwich at Wexler's | Courtesy of Antonio Diaz MKs3
Episode
26:40
The Migrant Kitchen

The Jewish Deli

The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Discover the delis that make up the fabric of Los Angeles life.
Cassia's pot au feu | Courtesy of Life & Thyme
Episode
26:40
The Migrant Kitchen

Beyond Pho

Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, and Minh Phan of Porridge & Puffs are hoping to demonstrate that there’s so much more to Vietnamese culture than banh mi, spring rolls and pho.
A dish from Wolfgang Puck using fresh fish from Seiichi | Courtesy of Life & Thyme
Episode
26:40
The Migrant Kitchen

Omotenashi

Echo Park's Tsubaki, Sonoko Sakai, Wild Live Seafood's Seiichi Yokota and Spago Beverly Hills aims to introduce Angelenos to the unique spirit of Japanese hospitality and the culture's deep culinary customs.
 Beet Pibil with Yellow Beet, Achiote, Pickled Onion and Bitter Greens. A dish from Ray Garcia's Broken Spanish | Courtesy of Life & Thyme
Episode
26:40
The Migrant Kitchen

Alta California

A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of Masienda) push forward the “Alta California” Mexican food movement.
dAW1LJ8-asset-mezzanine-16x9-1GYsC0r.jpg
Episode
52:07
The Migrant Kitchen

The Migrant Kitchen

In American restaurants, immigrants are the backbone of the kitchen.
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