India Unplated

India is a diverse country and so is its cuisine. It is said that Indian cuisine changes every 100km and reflects its people and the food grown in that region. Gujarat is predominantly a vegetarian state.

In this episode, we visit the Northeast of India, which comprises seven states. Detached from mainland India, this region's cuisine is influenced by its neighboring countries of Nepal, Burma, and China.

West Bengal is known for its delicious desserts and seafood, as Bengali cuisine relies on regional produce. Helly, Adam, and Sandeep prepare their favourite Bengali dishes.

Helly explores Keralan food, a perfect example of Indian coastal cuisine. She prepares kadala curry, a traditional vegetarian dish using curry leaves.

Visiting Kashmir Valley, also known as 'heaven on earth' in India. With a distinct cuisine, the cold climate of the region caters to rice and meat as staples along with vegetarian dishes.

The team introduce Punjabi cuisine, notably one of the most popular cuisines around the world, starting with dhaba-style butter chicken.

The team celebrate Diwali, a festival of lights that is a major event in India and is incomplete without food.

Adam, Helly, and Sandeep check out some of the best recipes from Rajasthan, one of India's most popular tourist destinations.

Adam shares his famous Bhopali lamb korma; Sandeep makes bhutte ka kees, a delicious corn porridge full of nutrition and flavour; Helly cooks Indrahar, a popular snack.

Adam makes his famous Hyderabadi dum biryani; Sandeep cooks pessarattu, which is eaten with curries; Helly shows how to prepare dum batair.