Aditya Bal has a fiery treat in store on Chakh Le India from the Sailana region of Marwar, and all you need is chicken, red chillies, garlic and lots of ghee.
A bit of Kashmir on Chakh Le India. Aditya Bal dishes up pieces of fried paneer in a slow cooked tomato gravy flavoured with aniseed.
Aditya Bal whips up his version of the Parsi mutton cutlets. They are succulent and delicious.
Aditya Bal heads to Dahanu, Thanu district, Maharashtra where he learns how to make a a delicious chicken recipe made in a clay pot over an open fire.
Aditya Bal learns how to make achaari paneer from Chef A K Sen, corporate chef of the Madhya Pradesh state tourism development corporation.
Try Aditya Bal's version of Himachali tawa murgh. Chicken pieces marinated in curd, cream and freshly ground garam masala. Topped with a sizzling tempering of red chillies and coriander.
Aditya Bal is a happy camper as he gets to learn a traditional gongura mutton recipe from Mrs Sujata in the spicy city of Guntur. Gongura (Sorrel leaves) is a leafy vegetable used widely in Andhra cuisine and has a slight sour taste.
Aditya Bal sets up his kitchen in Pune and whips up a mouth watering chicken curry with copra and charred onions.
Aditya Bal's Pune experience leads him to Sharvaree Parasnis who teaches him this authentic Maharashtrian pudachi wadi recipe. Besan casing stuffed with a onion-coriander filling with poppy seeds and copra.
Panasa Thonalu (Flower kaajas) is a traditional Andhra sweet that is easy to make, good to look at and absolutely delicious.