#2 Conducta
On Persian cream puffs, his favourite curry recipe, and – of course – kiwis
Fresh, sun-kissed and addictive, Conducta’s music feels much like the namesake fruit of his label Kiwi Rekords. The garage innovator has been spearheading the new UKG movement for some time, producing and releasing some of the bubbliest, most energetic sounds of the genre.
Hailing originally from Bristol, Conducta has lived in London and Stockholm, where he’s now based. He recently released EP In Transit, a record dedicated to the ups and downs of life on tour, as well as the rich cultures that he’s absorbed through being on the road. Most of its tracks were started and finished in airport terminals.
On lead single Gold – a collaboration with Biji (AKA Kurdish artist Robert Nazari and Maceo Frost) – Conducta takes his 2-step sound in a darker direction and vocals a track for the very first time. “I felt nervous initially,” he says about the decision to step away from the buttons and fire out a gravelly 16-bar. “And I still struggle to listen back to the verse! But I look back now and feel proud. I definitely won’t be touching mic on every single song, but whenever I hear a pocket in any of my beats it will be something I explore.”
The track arrived with a slick Uncut Gems-style video (which is thankfully less anxiety-inducing than its inspiration) as well as a banging Tim Reaper remix. You may also recently have spotted Conducta modelling for the 23/24 Arsenal kit launch, alongside Pusha T, or gracing Radio 1’s Residency this month. He’s also currently embarking on his UK-wide showcase of Conducta’s Crib – an extension of his intimate lockdown party concept.
In terms of his own production, he tells us: “I'm also enjoying experimenting with darker sounds and drawing lots more from different influences. So stay locked for what’s to come, as I intend to do more of the unexpected!” Below, Conducta chats fruit, grits, fusion food and more.
Are kiwis your favourite fruit? And do you eat the skin?
So my top three fruits are: number one, golden kiwis, followed by pomegranate. Then regular kiwis at a close third. I did eat the skin for a while, only because I knew no other way! Now I vary between the spoon scoop and eating the whole thing.
Your EP In Transit focuses on you being on the road – have you discovered any great food spots or new cuisines while being on tour?
New Orleans. New Orleans. New Orleans. I had grits for the first time and was blown away. I was there for two days, and had it five times.
When you’re not on the move, you’re based in Stockholm. Where are your favourite places to eat there?
One of my go-tos is a really good spot called Georgian House – they fuse traditional Georgian food with Peruvian. Crazy mix to imagine, but so so good. Also a couple of summers ago I went to this restaurant called Adam/Albin who did a pop-up concept on an island in Stockholm. Studio Barnhus did a takeover there, which was great music and even better food.
Are there any meals you’ve had that you think about a lot?
I had some chargrilled oysters in Mexico – Puerto Escondido – which were heavenly. It was in a neighbourhood called Rinconada at a restaurant called Almoraduz Cocina de Autor. It had this really enchanting smell and the sizzle alone was crazy.
Is there anything edible on your rider?
Pomegranate seeds. Great pre- and post-set snack.
What’s your go-to or favourite recipe?
Fresh mangos, chicken, and coconut milk in this curry. I use it as a base recipe sometimes, and alternate the chicken with sweet potato as a veggie option.
Do you have a favourite ingredient when cooking?
Without sounding super basic, I love coriander and lime. Can’t go wrong with some citrus or that fresh coriander smell.
What would be your desert island snack?
It would have to be these Persian cream puffs called noon khamei. Imagine the softest, airiest, croissant-slash-pastry filled with whipped cream and rose. I could – and do – eat these all day!
Finally, here are some newsletter-endorsed music recommendations from me (Felicity) to soundtrack your week: