E4 - Flavours from Lucknow and Hyderabad (French)

U • Travel • Food

A dish beloved across the country is the Biryani. And amongst Biryanis one that stands apart is the Lucknowi Biryani. In the fourth episode of Raja Rasoi Aur Andaaz Anokha, Chef Ranveer Brar brings to you two delectable recipes: the first one is the Lucknowi Biryani and another dish that hails from Hyderabad, Haleem. He discloses lesserknown tips to cook an authentic Lucknowi Biryani and speaks of TurkAfghan imprints on Hyderabadi cuisine.

Director: Ruchir Arun

E1 - Beat The Heat (French)
23 min
In the first episode of Raja Rasoi Aur Andaaz Anokha, celebrity chef Ranveer Brar delves into the flavours and essence that come with changing seasons. He gives us an insight into how everything we eat affects our health and overall wellbeing. Over the centuries, numerous fruits and vegetables have not only satiated our appetite but also cooled us down in the scorching heat of summers. Perhaps thats when recipes like Dahi Pakhal, Aloo Poshto and Suran Fry came into existence and helped us cope with climatic conditions. Watch the maverick chef whip up some delectable summer recipes to beat the heat.
E2 - Gaon Ka Swaad (French)
24 min
Sometimes simple things bring back beautiful memories. And Chef Ranveer Brar has this epiphany while basking in the glory of daybreak. In this episode of Raja Rasoi Aur Andaaz Anokha, he extols the several virtues of modest, comfort food. He recreates Goan Ka Swaad with two delectable, wholesome dishes: Ragi Mudde and Litti Chokha. Hailing from Karnataka, Ragi Mudde is a powerhouse of multi nutrients that can be cooked with only two ingredients including Ragi finger millet flour and water. Famous for its rustic taste, Litti Chokha is a Bihari delicacy where the Littis are balls made of whole wheat flour, stuffed with sattu powder from black chana, herbs and spices, whereas Chokha is a mix of grilled eggplant with chilies, onion tomato, cumin powder, coriander and turmeric powder.
E3 - Bheem Ki Rasoi (French)
23 min
While in exile, the Pandavas were obligated to live incognito for a year. Foodlover at heart, Bheem disguised himself as a chef called Vallabh in the kingdom of Virata during this period. According to one legend, when Vallabh assumed his duties, he didnt know how to cook so he whipped up a dish with an array of available vegetables that came to be known as Avial. In another story, the King of Travancore hosted a great feast but ran out of food and what was hurriedly cooked together became Avial. Chef Ranveer Brar elaborates on these exciting narratives and on stories of the origins of the term ladoo from Mahabharata as he prepares Avial and Bheem Ka Ladoo in this episode of Raja Rasoi Aur Andaaz Anokha.