Scrumptious lobsters cooked in a range of spices, freshly made garam masala and raw mango flavours.
Hot. Crisp. Delicious.
Coated and doused with a range of flavours, fish is deep fried crisp and golden.
Delicious broth made from a range of condiments, seasoning, celery, carrots, radish, pak choy, cinnamon and fried momos.
The goodness of dal added with the flavour of mutton makes this a divine recipe.
Mutton cooked in meat stock, masala and curd
Aditya sets up his kitchen overlooking the hills of Sanasar and tosses up a finger licking Kashmiri curry. This mutton curry has masalas in abundance and goes best with some steamed rice.
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.
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...
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.