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 a achaari paneer from Chef A K Sen who is the corporate chef of the Madhya Pradesh state tourism development corporation.
Try Aditya Bal's version of Himachali tawa murg. 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.
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.
Natu kodi kura is a delicious and spicy Andhra chicken curry made with a Guntur chilli spice mix and a hint of coconut.
A delicious and succulent mutton fry recipe made with aromatic spices.
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.
Aditya sets up his kitchen, the panoramic vista of Varanasi bustling behind him and tosses up some delicious Benarasi ghugni! The recipe of which is age old, of course! Served with piping hot poori or kachori.
Aditya cooks a delicious one pot rice meal which originated in Uttar Pradesh. It's aromatic, filled with varied masalas and lots of vegetables. With a spoonful of ghee on top, this vegetarian rice recipe is a must try.
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.
Soft koftas made of mashed paneer, potatoes, khoya, raisins, lots of spices and shallow fried. The gravy is thick and tangy with tomatoes, milk, hung curd and sugar to balance the acidity.
Chicken cooked in coconut gravy and hot and spicy malvani masala. A stimulating chicken curry made malvani style.
Potatoes and boiled eggs cooked together in a tangy tamarind gravy, seasoned with coconut, mustard seeds, urad dal and curry leaves. A Kerala egg delicacy!