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 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.
Diced pieces of pumpkin and potatoes cooked together, seasoned with cinnamon, cardamoms, bay leaves, chaat masala and other spices.
Maanga Pulisserry is one of the Kerala gravy recipes made with tangy mangoes and a spicy tadka of chillies, mustard seeds and curry leaves.
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.