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10 Episodes 2019 - 2019
Episode 1
46 mins
In this brand new ITV daytime series cookery teacher Parveen Ashraf will take viewers on a journey of discovery about authentic Indian cooking, delving into regional recipes both here in the UK and in the bustling flavour-packed streets of India. Parveen is a passionate home cook who celebrates everything about her culture as well as her cuisine. She is inspired by recipes shared by her own mother and grandmother. She has been cooking for her family and friends and teaching classic Indian dishes in the UK for many years. Here in the UK, Parveen will be learning more about authentic Indian regional cooking by visiting chefs and owners of restaurants who have been influenced by recipes handed down from generations. And Parveen will showcase her favourite family dishes in her kitchen, while giving her top tips on how to make Indian cooking easy, any day of the week. While out in India - from the bustling streets of Delhi, to the vibrant Punjab, the majestic lands of Rajasthan and the sunny coast of Mumbai - Parveen will be lining up her contacts to give the ultimate culinary guided tour of their regions. Local chefs and mothers from these areas give a taste of how Indian cuisine is not just about typical curry and rice. Guest chefs featured in the series include Chef Manish Mehrotra, of restaurant Indian Accent, which featured in the World's Best 50 Restaurant list. Plus, in Delhi, restaurant owner Vinod Chadha opens his kitchen doors to Moti Mahal, where the Butter Chicken dish was invented. Across the series viewers will learn the essential ingredients needed for Indian cuisine, including which spices to have and how to keep them fresh, as well as ways to cook without the need for lots of equipment.
Episode 2
43 mins
Parveen showcases her simple and fool proof recipe for making the perfect spicy lamb burgers - her version of the infamous Chappal kebab. Quick and easy Indian cooking at the home is Parveen's goal. Parveen opens the doors to her pantry and shows us which pulses, beans and lentils should be kept at home - clearing that Daal debacle. In India, Parveen introduces well published food historian Salma Hussain, who showcases her version of an old royal Mughal dish: Lauzeena, a cardamom spiced bread and saffron milk pudding, followed by a feast with friends. Parveen lines up chef Alex Moser, and with his hotelier pals they venture out to night time Delhi to an eating spot bustling with locals - Rajinder Da Dhaba. A famous road side eatery where the tables are old scooters and the service brisk - Chef Alex and co taste the specialties which have this 50-year-old establishment busy from dusk till dawn. And in another famous establishment in Delhi, proud restaurant owner Vinod Chadha opens his kitchen doors to Moti Mahal, where the butter chicken dish was invented. Vinod shows the cameras exactly how much butter is needed to prepare this infamous dish, which has graced the plates of famous chefs, actors/singers and foreign dignitaries, including an ex US President. In her kitchen, Parveen reveals that a tandoor is not needed for her quick and easy marinated tandoori chicken recipe, served with naan. And as part of her journey of regional Indo-culinary discovery, Parveen visits award-winning chef Vivek Singh at his London restaurant, The Cinnamon Kitchen. Inspired from his training and running a kitchen in Jaipur, Rajasthan, Chef Vivek introduces Parveen to an array of traditional Rajasthani cuisine.
Episode 3
43 mins
Parveen throws open the doors to her kitchen to showcase her version of potato and cauliflower parathas served with kuchumber - and is keen to show how easy parathas are to make at home. Following the theme of parathas, Parveen enlists food blogger and Delhiite Shashank Agarwal, where he tours the infamous 'Paratha Wali Gali' in the bustling streets of Chandi Chowk, Delhi. Shashank tastes the wonderful array of stuffed parathas on offer - including parathas stuffed with sweet condensed milk, followed by Indian ice cream - kulfi. Parveen gives her top tips on store cupboard basic must haves. She delves into the different types of flours and reveals the secret of her plastic bin. And she introduces Euden Ghissing, a mum and business owner from Delhi who has turned family recipes of momo's - an Asian dumpling, into a successful business. Parveen lines up renowned chef Alex Moser, who showcases dishes which are influenced by seasonal local Indian produce. From forgotten, ancient produce such as millet to locally grown micro greens, chef Alex has built relations with local produce farmers across India to open a European-style restaurant and food hall in the heart of Delhi's new tech hub. In her kitchen, Parveen proves that homemade samosas are an easy task with her speedy samosas with a spicy potato and pea filling, served with a tamarind sauce. And as part of her journey of regional Indo-culinary discovery, Parveen visits East London's Gujarati Rasoi, and owner chef Urvesh Parvais, who has opened his restaurant with the guiding hands of family recipes. Chef Urvesh and his mum teach Parveen the regional dishes of Gujarat they serve at the restaurant.
Episode 4
43 mins
Parveen shares a delicious recipe which exudes decadence, indulgence and celebration, all from the humble carrot - gajar ka halwa. Continuing the theme of celebration, it's Diwali. And in Amritsar, known as the heart of Punjab, Parveen has lined up Gayatri Peshwaria, who lets us in to her home during a family Diwali dinner, and she showcases her family favourite recipe of paneer on an open fire. Parveen also enlists Sanket Khana of Khana Sweets, who gives us a behind-the-scenes tour of one of the most popular destinations for Diwali treats and breakfast for Amritsari locals and those visiting. Parveen opens her pantry to share her top tips on keeping five unusual products which will add an Indian flare to any store cupboard. As the sun sets on Amritsar, the bright lights of the gilded Golden Temple shine upon the many visitors and worshipers of Diwali at the temple. People gather and the streets are buzzing as they wait for spectacular fireworks to celebrate the final day of Diwali. In her kitchen, Parveen works her magic on turning the humble chickpea into a star attraction. And as part of her journey of regional Indo-culinary discovery, Parveen visits award-winning chef Vivek Singh at his London restaurant, The Cinnamon Kitchen. Inspired from his training and running a kitchen in Jaipur, Rajasthan, chef Vivek introduces Parveen to an array of traditional Rajasthani cuisine.
Episode 5
44 mins
Parveen showcases a vegetarian and vegan family favourite recipe - tarka daal. She also demonstrates her simple technique of making chappatis at home. In Amritsar, the cameras have exclusive access to one of the biggest kitchens in the world, feeding up to 100,000 people a day at the glistening Golden Temple. Plus, Parveen lines up Gayatri Peshwaria, a chef and food educator at Amritsar's DAV Public School, where school children take on the challenge to cook Halwa with a twist. Back in the UK, Parveen is keen to share her top tips of procuring a basic pantry for an Indian feast at any time. Parveen uncovers more flavourings to keep at hand to give dishes that extra Indian flare. In the kitchen, Parveen cooks her youngest son's favourite dish, a super easy lamb mince curry - keema aloo matter, served with basmati rice. And as part of her journey of regional Indo-culinary discovery, Parveen visits a London-based restaurant called Little Kolkata. She meets the owners to learn how traditional family recipes have inspired them to introduce their regional cuisines from Calcutta to UK restaurant tables.
Episode 6
44 mins
Parveen makes some mouth-watering spicy marinated lamb chops, and shows us what goes spices goes into her garam masala mix. In Jaipur, we take a trip to buy spices with two sisters, and Parveen lines up a visit to a family business, Sweet Caterers, who supply sweet treats for weddings, parties and even royalty. Here, we get a look at how traditional Indian sweets are made. Back in the UK, Parveen shares her top tips from the freezer isle, from ready chopped garlic to her favourite - the frozen pea. Parveen explores the frozen items that can help you whip up Indian dishes in an instant. In the kitchen, Parveen puts a spicy Indian twist on the humble roast chicken, showing that Indian spices can also add favour, and flair, to simple roast potatoes. Back in India, the love affair with potatoes continues as we get a cooking lesson in Jaipur from Kiran Rathore, who shows us a traditional family recipe. And as part of her journey of regional Indo-culinary discovery, Parveen visits an East London based restaurant called Gujarati Rasoi. She meets the owners to learn how traditional family recipes have inspired them to introduce their regional cuisines to UK restaurant tables.
Episode 7
43 mins
Parveen makes a one-pot chicken pilau rice, with a tasty mango chutney. In India, we're in Rajasthan, where we take a trip out into the countryside with the Overlanders, two friends who show us two of their favourite local recipes as well as an unusual fuel source. Plus, we meet up with the Cauldron Sisters, who conjure up a couple of Rajasthani recipes for their family and friends. Back in the UK, Parveen shares her top pantry tips, this time it's the key utensils to help you whip up her easy Indian recipes. In the kitchen, Parveen makes mango mess, her take on Eton mess using some juicy mangos and a sprinkle of cardamom, a perfect dessert for any Indian meal. Plus, executive chef Prasad Metrani at the Fairmount Hotel in Jaipur cooks up a historical recipe on the hotels roof terrace. And, as part of her journey of regional Indo-culinary discovery, Parveen visits London-based restaurant Cinnamon Kitchen and award-winning chef Vivek Singh. Vivek shows Parveen how his Indian roots are influencing his modern take on Indian cuisine.
Episode 8
42 mins
In this episode of Parveen's Indian Kitchen, Parveen makes family favourite - Bombay potato cakes with a spicy chutney. And in India, we're in Mumbai, where our guide Deepa Krishnan starts our food tour by taking us to her favourite place for breakfast. Plus, we get invited into the home of Shavani Vakali-Savant and Palavi Vakhil, a mother and daughter double act who are passionate about preserving family recipes. They show us how to make makai ni khichdi, a Gujarati dish made with sweet corn. Back in the UK, Parveen shares her top pantry tips, this time it's the utensils that will help you whip up her easy Indian recipes. In the kitchen, Parveen makes her quick version of Indian ice cream - Kulfi - into delicious lollies, the perfect dessert for any Indian meal. And chef Prateek Savek at the acclaimed Mumbai restaurant Masque cooks up a couple of the dishes from his award-winning 10-course tasting menu. Plus, as part of her journey of regional Indo-culinary discovery, Parveen visits London-based restaurant Little Kolkata to get a taste of some traditional dishes.
Episode 9
43 mins
Parveen is spicing up our snacks with her spicy fried okra chips and a mango lassi. And in India, we're in Mumbai, where we discover an unusual veg market, only for early risers, as well as some classic Mumbai street food. And we get invited into the Mumbai home of Deepa Krishnan, a local food tour guide, who shows us her favourite things to cook for a weekend brunch with friends. Back in the UK Parveen, shares her top pantry tips, this time it's the best fruit and nuts for your Indian-inspired pantry. In the kitchen, Parveen is whipping up a tasty dish using paneer and peppers - perfect for a cheesy mid-week meal. And back in Mumbai, we head to a restaurant serving up a thali so big it's made up of 44 different dishes. And as part of her journey of regional Indo-culinary discovery, Parveen visits London-based restaurant Cinnamon Kitchen, and catches up with chef Vivek Singh, where she learns more about his award-winning cuisine.
Episode 10
43 mins
Parveen makes her spiced scrambled eggs and chai - perfect lazy breakfast food. In India, we're in Mumbai, where we take a trip with Parzen Patel, who shows us around two famous Parsi food destinations in the city, including a café that used to be a motorcycle garage - and we get invited into the home of Nafisa Kapadia, who runs Bohri Kitchen. She's cooking up a traditional festive dessert for her guests. Back in the UK, Parveen shares her top pantry tips - this time it's her top 10 items for your pantry. In the kitchen, Parveen makes her quick version of saag aloo and homemade naan, proving that even the humble potato can be spiced up. Plus, chef Thomas Zacharias at the Mumbai restaurant Bombay Canteen cooks up a couple of the dishes from their trendy menu and, as part of her journey of regional Indo-culinary discovery, Parveen visits London-based restaurant Gujarati Rasoi, where chef Urvesh Parvais is whipping up some tasty treats.