Episode list

The cook shows us how to prepare the following recipes: Shahjehani Qorma (Kid/Lamb in Apricot, Coconut, Pistachio and Almond Gravy); Thaeer Saadam (Southern Curd Rice)

The cook shows us how to prepare the following recipes: Lauki Ka Kofta Paalak Ki Tarri (Bottle Gourd Kofta stuffed with Dried Plums in Spinach Gravy); Aloobukhara Kofta (Kid/Lamb Kofta stuffed with Dried Plums in Spinach Gravy); Zaafraani Kofta (Breast of Chicken Kofta in Saffron Gravy);

The cook shows us how to prepare the following recipes: Ginger Lamb Chops; Braised fat-free Kid/Lamb Chops; Dahi Mein Sabzion Ka Guldasta (Bouquetiere of braised fat-free vegetables on bed of honey-glazed Aubergine Slices);

The cook shows us how to prepare the following recipes: Harra Kebab (Pan Grilled Spinach Patties stuffed with Nutty Cottage Cheese); Aloobukhara Kofta (Kid/Lamb Kofta stuffed with Dried Plums in Spinach Gravy); Tandoori Jheenga (Tandoor Grilled Prawns); Murgh Malai Kebab (Royal Cumin-flavored boned breast of Chicken glazed in the Tandoor); Paneer Tikka (Tandoor Grilled Cottage Cheese Cubes);

The cook shows us how to prepare the following recipes: Bharwaan Zaafraani Murgh (Stuffed Breast of Chicken in Saffron Gravy); Bharwaan Zaafraani Guchchi (Stuffed Morels in Saffron Gravy);

The cook shows us how to prepare the following recipes: Milagu Kozhi Chettinad (Chicken in Chettinad Pepper Gravy); Lal Maas (Kid/Lamb in Rajasthani Chilli Gravy);

The cook shows us how to prepare the following recipes: Kekrah Peri-Peri (Lobster in Goan Chilli, Tomato and Vinegar Gravy); Doi Maach (Bengali Fish in Mustard-laced Yoghurt Gravy); Bhaarla Saaranga (Konkan Coast's Baked Pomfret stuffed with Roe and Coriander Chutney); Meen Moiley (Red Snapper in Malabar Coconut and Lemon Gravy);

The cook shows us how to prepare the following recipes: Bhaarwaan Baingan Mutter (Stuffed Eggplant in Green Pea Gravy); Jheenga Nariyal Kharbooja (Prawn Coconut and Honeydew Salad in Yoghurt, Honey and Dill Dressing); Bhoona Chooza Aur Chaamp (Prawn Mousse stuffed Fish Roulade in Carom Gravy);

The cook shows us how to prepare the following recipes: Dum Ki Biryani (Aromatic Basmati Rice with Braised Kid/Lamb from Hyderabad); Dhansak (Parsi Kid/Lamb and Lentil Stew Served with Lamb Kebab and Brown Rice); Chutney Pulao (Aromatic Basmati Rice with Potatoes in Mint and Coriander Chutney); Daal Baati Churma (Wheat Cakes with Lentils and Candied Sugar);

The cook shows us how to prepare the following recipes: Mahi Dum Anaari (Baby Pomfret stuffed with Squid, Scallops and Pomegranate in Fenugreek-tempered Yoghurt Gravy); Phaldari Kofta (Raw Banana Kofta stuffed with Morels and Oyester Mushrooms in Cashewnuts and Tomato Gravy); Seekh-e-Dum Pukht (Tandoor Grilled Chicken Sausage stuffed with Crab Meat); Paneer Kandahari (Cottage Cheese "Sandwiches" in Yoghurt and Tomato Gravy);

The cook shows us how to prepare the following recipes: Lahori Aloo (Potatoes Fried in Onion and Yoghurt Gravy); Pista Ka Saalan (Kid/Lamb in Pistachio Gravy); Nader "Gushtaba" (Lotus Stem Kofta stuffed with Figs and Walnuts in Almond Gravy); Murgh Shahi Qorma (Chicken Drumsticks wrapped in Saffron, Poppy Seed and Clotted Cream Masala);

The cook shows us how to prepare the following recipes: Thengenkai Kori (Chicken Breast in Coconut and Yoghurt Gravy); Bendakai Pulusu (Okra in Tomato and Tamarind Gravy); Erha-Meen Mulakittathu (Prawn and Sole Combo in Fennel Gravy); Koorina Kakarakaya (Stuffed Bitter Gourd in Mustard Seeds and Coconut Gravy);

The cook shows us how to prepare the following recipes: Venn Pongal (Savoury Rice and Moong Lentil); Chakkara Pongal (Jaggery-sweetened Rice and Moong Lentil); Aezhethan Kozhambu (Vegetable and Lentil Stew tempered with Curry Leaf); Masala Vadai (Lentil "Donut" with Thin Tomato Gravy);

The cook shows us how to prepare the following recipes: Tarlleli Surmai (Kingfish in tangy Spinach Gravy from Coastal Maharashtra); Kolhapuri Mutton (Maharashtrian Kid/Lamb Chops in Chilli, Sesame and Poppy Seed Gravy); Undhiya (Cooked Vegetables and Raw Bananas served with Fenugreek and Gramflour Dumplings from Gujarat); Aloo-Papaya Chaat with Avocado (Potato, Papaya and Avocado Salad with Fennel and Jaggery Dressing);

The cook shows us how to prepare the following recipes: Bharwaan Jheenga Zaafraan (Stuffed Prawns in Carom and Cardamom Gravy); Patra Roulade (Sauteed Vegetables in Colocassia Leaves);

The cook shows us how to prepare the following recipes: Avanasa Sasam (Pineapple Salad in Coconut and Jaggery Dressing); Chenaikandae Masala Barthathu (Tamarind-marinated Yam in Tomato Gravy); Coondapur Koli Thalna (Chicken Legs in piquant Manalorean Pepper and Chilli Gravy); Muru Curry (Oyesters in Velvety Coconut Gravy);

The cook shows us how to prepare the following recipes: Grilled Chicken Leg with BBQ Sauce; Bangaloori Grilled Lobster; Mustard Chutney Marinated Grilled Bataer; Grilled Broccoli;

The cook shows us how to prepare the following recipes: Til Ki Tikki (Cottage Cheese Croquettes rolled in Sesame Seeds); Talahua Paneer Pasanda (Tamarind-marinated Yam in Tomato Gravy); Khatta Murgh (Cottage Cheese-stuffed Breast of Chicken in Yoghurt Cheese Gravy); Dhingri Dulma (Cottage Cheese Scramble with Champignon and Bell Peppers);

The cook shows us how to prepare the following recipes: Bataer Kofta (Stuffed with Tartare of Prawns in Pepper Gravy); Bataer-Bharra Murgh Pasanda (Breast of Chicken stuffed with Quail Farce in Saffron and Nutmeg Gravy); Duck Moiley (Cubes of Duck in East Indian bottled Masala Gravy); Bataer Harra Masala (Quails Marinated and Cooked in Pomegranate, Coriander and Mint Chutney);

The cook shows us how to prepare the following recipes: Jheenga Murgh Jugalbandi (Smoked Prawns and Chicken in Pumpkin Gravy); Nalliwala Meat (Lamb Shanks in Saffron and Poppy Seed Gravy); Bharwaan Gobhipatta Akhrot Ki Tarri (Cabbage Leaves stuffed with Peppered vegetables in Walnut Gravy); Baghare Baingan Tower (Eggplant Concasse layered between Aubergine slices in Peanut, Tamarind and Basil Gravy);

The cook shows us how to prepare the following recipes: Ghosht Ki Parandi Braided Kid/Lamb fillets in Green Peppercorn and Star Anise Gravy); Khatte Baingan (Eggplant in Tomato and Tamarind Gravy); Paalak Ki Potli (Spinach Pouches stuffed with Cottage Cheese and Mushrooms in Lentil Gravy); Sunehri Khurchan (Stir-fried Chicken and Bitter Gourd Pies);

The cook shows us how to prepare the following recipes: Uttar-Dakshin Murghbandi (Stuffed Chicken Breast in North-South Fusion Gravy); Chillah (Gramflour Pancakes); Battani Masala (Peppery Green Peas tempered with Cumin and Curry Leaf);

The cook shows us how to prepare the following recipes: Chura Mattar (Rose water-soaked pounded Rice Flakes and Green Peas stir-fried with Mango Powder and Orange Juice); Aloo Dum Banarasi (New Potatoes in Coriander and Tamarind Gravy); Bharra Murgh Khumbi Ki Tarri (Stuffed Chicken Breast in spicy Mushroom Gravy); Taar Qorma (Kid/Lamb in Almond and Yoghurt Gravy);

The cook shows us how to prepare the following recipes: Phaldari Murgh (Stuffed Chicken Breast in Grape and Pomegranate Gravy); Murgh-Jheenga Guchchiwali Tarri (Stuffed Chicken Breast in Morel and Pernod Gravy);

The cook shows us how to prepare the following recipes: Bharwaan Murgh Seib Ki Tarri (Stuffed Chicken Breast Apple and Cinnamon Gravy); Gosht-Palak Kaleji Ka Roulade (Kid/Lamb, Spinach and Liver in Beetroot Gravy); Bharwaan Gaajar Ka Timbale (Carrot Timbale in Coconut Coriander Gravy); Bharwaan Mahi Kofta (French Quenelles in Coconut Coriander Gravy);

The cook shows us how to prepare the following recipes: Turkey Mussallam; Tandoori Jheenga Flan (Savoury Pancake); X'mas Pudding;

Episode 27 The cook shows us how to prepare the following recipes: Sambhar (Drumsticks and Lentils); Cholar Daal (Lentils and Raisins tempered with Mustard Seeds); Daal Makhani (Lentils enriched with Butter, Cream and Tomato Puree); Kulthi Ki Daal (Wild Kidney Beans tempered with Himalayan Chives);

The cook shows us how to prepare the following recipes: Kaddu Ka Kaalcha (Bottle Gourd with Lentils); Keerai Kootu (Spinach with Lentils); Kheema Chholey (Chick Peas and Kid/Lamb Mince Timbale); Soney Chandi Ke Moong (Green Moong Lentil garnished with Gold and Silver "Marbles");

The cook shows us how to prepare the following recipes: Anjeer-Akhrot-Rabarhi Mille Feuille (Fig and Walnut Mille Feuille); Shrikhand Strudel (Saffron-tinged Yoghurt Cheese Sturdel); Malpua "Omlette" (Fruit Salsa in Semolina Pancakes); Badam Barfi (Almond Fudge);

The cook shows us how to prepare the following recipes: Mushq-e-Tanjan (Rare Sweet Rice and Savoury Lamb Dessert); Gulaab Jaamum (Saffron-tinged Yoghurt Cheese Sturdel); Shrikhand (Fruit Salsa in Semolina Pancakes); Rabri and Khoya (Reduced Milk); Chenna (Cassein);

The cook shows us how to prepare the following recipes: Samosa (Spicy Potato and Green Peas Pastry); Goolar Kebab (Fig and Orange Rind Stuffed Kid/Lamb Meatballs);

The cook shows us how to prepare the following recipes: Nariyal Ka Murraba (Coconut Preserve); Murgh Ka Achaar (Chicken Pickle); Kachche Papite Ka Murabba (Raw Papaya Preserve); Prawn Balchao (Goan Prawn Pickle);