Welcome to Pint of View, Bangalore’s first-ever community where classroom-styled lectures meet drinks in relaxed spaces.

Human evolution was driven by an increased consumption of animal protein. Our ancestors went from scavengers to opportunistic hunters to organised killing machines in the pursuit of protein.

At locations like MC Gavi Cave at Kurnool, archaeologists have unearthed evidence that 50,000 years ago our ancestors ate everything from rhinos to rats. Massive shell middens dot the coasts of the world, evidence of large-scale exploitation of marine resources. Modern villages and cities in places like Japan are built directly upon them. With the advent of farming, humans started farming their protein - sheep, goats, chickens, and others, all ended up in the pot, with supplements from hunting, foraging and fishing. Some of our earliest literature in India talks about animal sacrifice and meat consumption by all elites. Our great medical writers Sushruta and Charaka are extremely clear that recovery after major illness requires rich bone broth.

77% of Indians eat meat in some form or the other, as per the Government of India, and yet we seem to think Indians are predominantly vegetarian. 97% of Tamilians are non-vegetarians, yet we perceive Tamil food to be merely idli, vada and dosa. It's time we shed these falsely pious notions and embrace the fact that India and the consumption of animal proteins is a reality, and that shaming people to embrace vegetarianism is not an Indic phenomenon nor is it good for the health of India.

About the Speaker

Dr. Kurush Dalal is an archaeologist, historian and culinary anthropologist who studies the stories hidden in what we eat. His work brings together archaeology, history and food to understand how our ancestors lived, cooked, hunted and ate, and how those practices have shaped Indian food culture today.

A Professor of Practice at KJ Somaiya Institute of Dharma Studies, Dr. Dalal teaches archaeology and allied disciplines, wrote and consulted with Live History India, and runs culinary anthropology workshops.

He is also the founder and mentor of Gyaan Factory and the proprietor of Katy’s Kitchen.

Event Details

📅 Saturday, 19 September

🕓 3 PM – 6 PM

📍 The Bangalore Local, Koramangala

This is a sober venue.

Your ticket includes:

• A curated menu with BBQ Chicken Wings, Piri Piri Prawns and Baked Chicken Thigh. All made with a meaty spread by Licious.

• 1 complimentary, optional sober drink

• Lots of goodies to take home

• First-come, first-served seating

About Pint of View

Pint of View is India's Largest Lecture Community. We brought the lecture in bar format to India and are now expanding across the globe with chapters in 14 cities worldwide. Here, big ideas meet intimate spaces, and you walk in curious and walk out with a sharper lens on the world.

Book now and develop your own pint of view. 🍻