Raja, Rasoi aur Anya Kahaniyaan

This episode takes us to Rajasthan, and tells us of the curse that fell upon it that made it a dry, barren desert devoid of vegetation. So while we explore Rajasthan’s survival food like Panchkuta that has its origins in scanty conditions, we also go on a historical journey wherein its food evolved into this rich cuisine that combines the delights of Rajput, Marwari, Mughlai, and English cooking. We get to the heart of the royal kitchens of Jodhpur and Jaipur and learn of the finest of fine recipes and food traditions.

Tamil Nadu: This takes us to the Land of Temples- Tamil Nadu and tells the story of its food which is a story of the dynasties that ruled the land, most importantly the Cholas, and of the voyages of Chettinars who travelled to shores afar and brought back with them myriad flavours that come together in their Chettinad cuisine. We learn of the food traditions of these rice-eaters, trace the origins of sambhar and get a taste of Tanjore’s idli, dosa, rasam, poriyal, pongal, fish sambhar, kesari maas, mango pachri, complete with payasam and filter kaapi In Puddukottai, we find the legacy of the British Raj in their Anglo-Indian food and their game food.

The most exhilarating journey into the history of the country’s capital, with stories as delicious as its food We go on a discovery of the roots of one of India’s most loved culinary cultures and discover them in Mughal, Persian, and English food traditions. Exploring the indiscrete charms of old Delhi, we find the most exciting account of the origin of the ubiquitous chat.

At the crossroads of the ancient silk route, laden with its bounties, here we journey into the Kashmiri kitchen that thrives on the fruits of the Dal Lake and loves the lamb We go floating by the floating gardens- the ecosystems that provide for every Kashmiri’s hak-bhatta, get a taste of the Kashmiri Pandit’s nadru palak and rogan josh, Jammu’s ambal and kulth ki dal, and get a most delightful and elaborate experience of the traditional Kashmiri Wazwan- the lavish multi course meal that is Kashmir’s identity.

Here we find ourselves in the rich, fertile land of Punjab. We go collecting mustard from the lush mustard fields and discover the farmer’s food- his makke ki roti with dollops of butter, sarson ka saag, rajma and lassi- learning how the land meets the requirements of its keeper- the tall, broad wheat-eater Punjabi. At the golden Temple, we learn of the humbling origins and experience the phenomenon of Langar. We rejoice in the bounties of this land at the harvest festival of Lohri, with enough jaggery and chikki to leave us warm, and oh so full.

Himachal takes us on a breathtaking food journey to a part of the country that was historically always at war and where little grew, and we’re fascinated to discover how these limitations amalgamate with the local needs to form a cuisine uniquely Himalayan. We discover the Kangri Dham- a community meal that marks all celebrations and its essential constituent- Madra- a curd based preparation quintessential to Himachali kitchens. We share meals with the royal families of Kuthlehar and Nahan and take with us jams and jellies, after learning about the history of fruit processing in this region that is the fruit basket of the country.