Scrumptious lobsters cooked in a range of spices, freshly made garam masala and raw mango flavours.
Chicken marinated in curd and spices, then cooked with milk and saffron and garnished with almonds.
Vaal is cooked with coconut paste and masalas till it's soft and full of flavour. Served with steamed rice.
Aditya picks a pretty spot overlooking the Tawi River that runs through Jammu and cooks karamuddi ki sabzi part Dogri- part Punjabi style. Karamuddi is a regional vegetable found in the statue of Jammu and Kashmir. Its light and goes best with steame...
Potatoes fried in a thick coating of poppy seeds is a signature dish from Bengal.
Aditya sets up his kitchen and cooks a Ghazipur style chokha, to which he adds his own special twist! Charred brinjals cooked with tomatoes, mashed potatoes, green chillies and onions.
Aditya cooks a dish that would have had the Great Mughal Kings licking their fingers - a Raan Mussallam. Mutton and chicken marinated in a variety of spices, cooked on slow fire and topped with a gravy made with fried onions, dry fruits and spices.
Aditya sets up his kitchen in a picturesque spot and cooks up some yummy Dogri chicken curry with masalas in abundance that will leave you asking for more.
Not just any regular version of paneer kofta. This one is stuffed with aromatic goodness of raisins and khoya simmering hot in a creamy gravy.