Raja Rasoi Aur Andaaz Anokha

In the first episode of Raja Rasoi Aur Andaaz Anokha, celebrity chef Ranveer Brar delves into the flavours that come with the changing seasons. Over the years, numerous fruits and vegetables have cooled us down in the scorching heat. Perhaps that's when recipes like Dahi Pakhal, Aloo Poshto and Suran Fry came into existence and helped us cope with the weather.

Sometimes simple things bring back memories. And Chef Ranveer Brar has this epiphany while basking in the glory of daybreak. In this episode, he recreates Gaon Ka Swaad with two wholesome dishes: Ragi Mudde and Litti Chokha. Hailing from Karnataka, Ragi Mudde is a powerhouse of nutrients cooked with only two ingredients while Litti Chokha, a Bihari delicacy, is made with wheat flour and eggplant.

Bheem had disguised himself as a chef called Vallabh in the kingdom of Virata. Legend has it that Vallabh didn't know how to cook, so he whipped up a dish of vegetables that came to be known as Avial. In another tale, the King of Travancore ran out of food at a feast and what was hurriedly cooked became Avial. Chef Ranveer Brar elaborates on these stories while making Avial and Bheem Ka Ladoo.

Amongst the many types of biryanis, the one that stands apart is the Lucknowi Biryani. In this episode, Chef Ranveer Brar brings to you two delectable recipes: the Lucknowi Biryani, and another dish that hails from Hyderabad - Haleem. He discloses lesser-known tips for cooking authentic Lucknowi Biryani and speaks of Turk-Afghan imprints on Hyderabadi cuisine.

Food is an essential part of the itinerary during a journey. Watch Chef Ranveer Brar whip up a travel-friendly meal comprising of Jahaazi Korma, Thekua, Bimbli ka Achaar and Thepla. Jahaazi Korma was cooked to meet the hunger pangs of Haj pilgrims. Chef Ranveer also talks about the beliefs associated with Thekua and elaborates on the preservative qualities of oil, jaggery, and black pepper.

In the northern parts of India, you can see a blend of the Mughal and British influence on local cuisine. Chef Ranveer Brar brings you two such recipes born in India and inspired by British dishes - Mutton Ishtu and Ladykeni. While the former derives its name from a cooking process called Ishtu involved in preparing it, which means 'stewing' in English, Ladykeni is a Bengali sweet dish.

Chef Ranveer Brar shares the authentic 'chatpata' recipe of Tamatar ki Chaat from Banaras, a perfect blend of potato, tomato, tamarind, and spices. He talks about how chaat was also prepared before the advent of potatoes in India. Brar goes on to make one such inherited item - Kachaalu ki chaat. To enhance the taste of these dishes, he also prepares Amrood and Mooli ki chutney.

As far as culinary accidents go, we can't help but grin about some. Chef Ranveer cooks and reveals the story behind two unintentional delicacies from different states of India. To make something exciting from split milk, he gives the predictable paneer a miss, & prepares Chenna Poda. A simple, yet brilliant dessert from Odisha that was a result of leaving an ingredient forgotten in the tandoor.

As Chef Ranveer gushes about the sheer scale of Kerala's cuisine, the Sadhya, a vegetarian Brahmin feast is in order. He first cooks the Vegetable Thoran with its innovative use of coconut. He then demonstrates the Pachadi, a type of raita. For dessert, he chooses Adai Pradhaman - a combo of coconut, palm jaggery, and cardamom. Apart from these dishes, Sambhar, Rasam and Avial are in prep, too.

To prepare something 'shaahi' and uncommon, Chef Ranveer Brar chooses the Pardaiyen Raan, a dish that was cooked at King Alexander's feast. He encrusts the mutton leg in a mask or 'pardah' made from salt that he himself fetches from the local salt pans. He then prepares Murg Musallam, a recipe in which the chicken is cooked as a whole, and names the ingredient that makes it truly authentic.

In this episode, Chef Ranveer forays into recipes from the Goud Saraswat Brahmin community of Goa. He starts by prepping for a Halwa with the nutty and special plantain from Moira. Then, he fries the famine-friendly Breadfruit. Later, he cooks the deceitfully simple Tonak, a coconut-based gravy with some shrimp. There's also time for the pulpy Goan mango-based dish called Saansav.

To harvest a jackfruit, Chef Ranveer climbs up a tree! With this, he makes Katthal Ka Muzaffar. He then whips up a chaat from boiled jackfruit seeds, mint, coriander and spices. Using grated raw mango, he makes Kachche Aam Ki Kheer laced with rose water. As he makes a Pineapple and Prawn Curry, we learn that the use of some spices & pineapple is common in the Tamilian recipes of India & Sri Lanka.

To reap a jackfruit, Chef Ranveer climbs up a tree! With this ancient Indian fruit, he makes Katthal Ka Muzaffar, a sweet rice dish. He whips up a chaat from boiled jackfruit seeds, mint, coriander and spices. Then, using grated raw mango, he makes Kachche Aam Ki Kheer. The next dish is a Pineapple and Prawn Curry, for which he creates the 'superstar' Jaffna curry powder from scratch.

Manu Bhai is amazed by uncommon ingredients from northeast India like Bhut Jolokia- the spiciest chilli in the world, Naga Dal, and Devil's Eggplant. Chef Ranveer tries his hand at Manipuri cooking with a chicken and bamboo shoot curry, and two salads called Singju and Eromba. With farm-to-table cooking, sustainability, and respect for the earth, the northeast of India sure makes us proud.

As the Nihari takes hours to cook, it's only fitting that Chef Ranveer is up in the wee hours of the morning to prepare this delicacy. One of the baffling traits of a Nihari is the Nihari masala, a mix of 28 spices. Chef Ranveer also makes a soft and flaky Ulte Tawe Ka Paratha laced with ghee. There's even a "Kashmiri Chai" which has little to do with Kashmir.

Indian mythology is replete with tales in which food plays an interesting role. With mythologist Devdutt Pattanaik as his special guest, Chef Ranveer plans a meal of Vidur Ka Saag, Maach and Bhaat. The saag has an unusual ingredient - chopped banana skins! For the maach, it's fish with raw mango and mustard spread, steamed in patori style. And there's delicious Gobindobhog rice to go with it.

Sometimes recipes get lost over time. Almost. Chef Ranveer gets his hands on a 10-year-old recipe of Murg Choley, handwritten and signed by the chef who created it at a small hole in the wall eatery, in New York City. Chef Ranveer also cooks the yummy Mutton Beliram. Its namesake Chef Beliram was a very sought-after street chef of Lahore, but here's a twist- he was vegetarian!

In a mood to eat Shikari food, Chef Ranveer makes a trip into the jungle with Manu Bhai! He makes Junglee Maas, a simple royal dish innovated in the forest. He speaks of the hunting history of Rajasthan and the invader influence on its cooking methods. Inspired by the Bedouin tribe's hot stone cooking, Chef Ranveer prepares Patthar ka Gosht on a stone slab with patthar ke phool.

In the olden days, food itself was a medicine for everything. With neem leaves from Juliet aunty's backyard, Ranveer makes a catfish curry while sharing the medicinal properties of the fish and neem. The recipe is from a tribal region in Chhattisgarh. Chef Ranveer also makes an amazing kheer from a northeastern variety of black rice.

Chef Ranveer is surrounded by a variety of fruits, vegetables, and spices on his friend's farm, so he can't possibly leave without cooking. He begins with a pumpkin curry that's made with kokum, nutmeg, black peppercorns, and clove leaves. Then he roasts mackerel in galangal and banana leaves. For a salad, he puts together roasted beetroot, cashew, apple, star fruit, and kokum juice.

Colva Beach, in the south of Goa, is where traditional fishing families reside. With the very sturdy mackerel, Chef Ranveer prepares Bangda Cutlet, a Goan delicacy. He smokes the fish with a marinade of local pepper. He also cures whitebait fish, cooking it in a hot sandpit. And then while talking about the culture of eating dried fish, Chef Ranveer fries dried kingfish in coconut oil.

Chef Ranveer makes Kahwa from Kashmir in the traditional kettle called Samovar. With cinnamon, cardamom, saffron, and almonds, the slow tea-brewing creates a pahadi ambience. He then makes Yarkhandi Pulao which came to India through the Silk Route. Speaking of millets in India, Ranveer makes Jhangore ki Kheer from barnyard millet, a millet that he came across in a small village in Rishikesh.

Chef Ranveer is thrilled to be invited for lunch at Chef Urbano Rego's home. Chef Urbano is known as the pioneer of signature restaurants in India. Ranveer bakes toddy-fermented bread for the legendary chef in a wood-fired oven at a Portuguese bakery or padaria. The two chefs prepare dishes of Portuguese heritage like Caldo Verde soup, Coriander Prawns and Chicken Cafreal.

Hay cooking is something that Chef Ranveer always wanted to try his hand at. He goes on to buy crabs, mackerels, and oysters. The crab and fish are left to cook in the hay while he makes an oyster coconut curry with clams. He also cooks prawns with Bottle Masala, a specialty of the East Indian community. The masala consists of chillies, chana dal, wheat, fennel, and other unusual ingredients.

Chef Ranveer prepares Bihari kebab, a rustic kebab that was popular in East Bengal during the rule of the Nawab of Murshidabad. He then makes the coarse Chapli kebab, also known as Pishauri kebab. He deconstructs the Lazzat e taam, the mix of 32 spices used in the making of the Galouti kebab. Chef Ranveer and Manu Bhai set up a kebab stall in the market as he gets nostalgic about Muneer Ustaad.

Chef Ranveer makes Pouillabaisse, a Pondicherry rendition of the French soup Bouillabaisse. The Bouillabaisse has some Toki machli, calamari, red snapper, shrimp, clams, mussels, and sherry wine. To go with the soup, there is French bread with a spread of rouille. Chef Ranveer also prepares Chả Giò - rice paper rolls with a seafood filling. The Chả Giò is a popular tea snack from Vietnam.