EPISODE 1 – DELHI
Parveen throws open the doors to her kitchen and her pantry to divulge her recipes and top tips on how to make Indian cooking simple. She travels to Delhi and meets foodie guide Anubhav Sapra for a tour of Old Delhi breakfast dishes in the chaotic alleys of Chandni Chowk. Along the way, Anubhav stumbles upon a special seasonal treat – ‘Daulit Ki Chaat’, and a shortbread biscuit baked in a traditional Old Delhi way.
Onward to modern Delhi, Parveen introduces chef Manish Mehortra of restaurant Indian Accent who cooks his favourite street food dishes with a modern twist! Back in the UK, Parveen visits London based restaurant, Little Kolkata to learn how the owners have introduced regional cuisines from Calcutta to UK restaurant tables.
EPISODE 2 – DELHI
Parveen showcases her simple and fool proof recipe for making the perfect spicy lamb burgers and gives her top tips on which pulses, beans and lentils should be kept at home.
In India, Parveen introduces food historian Salma Hussain, who showcases her version of an old royal Mughal dish, ‘Lauzeena’, a cardamom spiced bread and saffron milk pudding, followed by a feast with friends. Then it’s on to ‘Rajinder Da Dhaba’, an eating spot bustling with locals, with chef Alex Moser, and his hotelier pals. Vinod Chadha opens his kitchen doors to ‘Moti Mahal’, where the Butter Chicken dish was invented.
Back in the UK, Parveen makes Tandoori Chicken served with naan and visits award winning chef, Vivek Singh, at his London restaurant, The Cinnamon Kitchen.
EPISODE 3 – DELHI
Parveen showcases her potato and cauliflower parathas served with kuchumber, home-made samosas and shares her top tips on her store cupboard must haves.
She enlists the help of food blogger and Delhiite Shashank Agarwal. Shashank tastes the wonderful array of stuffed parathas on offer at the ‘Paratha Wali Gali’ in the bustling streets of Chandi Chowk, Delhi! Chef Alex Moser showcases dishes influenced by seasonal local Indian produce. From ancient produce such as millet to locally grown micro greens, Alex has built relations with farmers across India to open a European style restaurant and Food hall in the heart of Delhi’s new tech hub.
Mum and business owner Euden Hissing reveals how she turned momo’s – an Asian dumpling, into a successful business and Parveen visits Gujarati Rasoi, owned and ran by chef Urvesh Parvais, who has opened his restaurant with the guiding hands of family recipes.
EPISODE 4 – AMRITSAR
Continuing the theme of celebration, it’s Diwali! In Amritsar, Parveen has lined up Gayatri Peshwaria and she showcases her family favourite recipe of Paneer on an open fire. Parveen also enlists Sanket Khana of Khana Sweets, who gives us a behind the scenes tour of one of the most popular destinations for Diwali treats and breakfast for locals and visitors.
Parveen opens her pantry to share five unusual products which will add Indian flair to any store cupboard. In the kitchen she works her magic on turning the humble chickpea into a star attraction and shares a delicious desert recipe, ‘Gajar Ka Halwa’. Parveen visits London based restaurant, Little Kolkata.
EPISODE 5 – AMRITSAR
Parveen showcases a vegetarian and vegan family favourite recipe – Tarka Daal. She also demonstrates her simple technique of making chapatis at home and and cooks her youngest son’s favourite dish, a super easy lamb mince curry – Keema Aloo Matter, served with Basmati rice.
In Amritsar the cameras have exclusive access to one of the biggest kitchens in the world, feeding up to 100,000 people a day at the glistening Golden Temple. Parveen lines up Gayatri Peshwaria, a cookery teacher at Amritsar’s DAV Public School, where school children take on the challenge to cook Halwa with a twist.
Parveen visits award winning chef Vivek Singh at his London restaurant, The Cinnamon Kitchen. Vivek introduces Parveen to an array of traditional Rajasthani cuisine.
