Scrumptious lobsters cooked in a range of spices, freshly made garam masala and raw mango flavours.
Delicious broth made from a range of condiments, seasoning, celery, carrots, radish, pak choy, cinnamon and fried momos.
Chicken marinated in curd and spices, then cooked with milk and saffron and garnished with almonds.
Perfect rice cooked with potatoes and peas with flavours of raw mango and assorted spices.
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.
Coated and doused with a range of flavours, fish is deep fried crisp and golden.
Mutton cooked in meat stock, masala and curd