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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.
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.
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.
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.
When it comes to planning long journeys, food is an essential part of the itinerary. In the fifth episode of Raja Rasoi Aur Andaaz Anokha, chef Ranveer Brar whips up the perfect travelfriendly meal comprising delicious dishes like Jahaazi Korma, Thekua, Bimbli ka Achaar and Thepla.Just like its name hints at, Jahaazi Korma was a dish invented to meet hunger pangs of Haj pilgrims who set out their journey on a jahaaz ship.Chef Ranveer also narrates some beliefs associated with Thekua, the dish that is prepared during Chhath Puja and as he prepares the Bimbli ka Achaar he elaborates on the preservative qualities of some ingredients like oil, jaggery and black pepper.
The British are now long gone, but they left behind a lasting effect on the Indian cuisine that is evident even today. Particularly reflective in the northern parts of India, you can see a proper blend of the Mughal and British influence on the culinary legacy and trends. In the sixth episode of Raja Rasoi Aur Andaaz Anokha, chef Ranveer Brar brings you two such recipes born in India and inspired by British dishes namely Mutton Ishtu and Ladykeni. He mentions how the former dish is a North Indian colonial dish that derives its name from a cooking process called Ishtu involved in preparing it, which means stewing in English, while Ladykeni is a popular Bengali sweet dish.
Fast foods comprise of the food items that are quick in terms of preparation as well as hunger satiation. When it comes to Indian fast foods, one would find a buffet of region specific fast foods items that have travelled and spread its taste from its origin to other places, throughout the country. Chaat is one such Indian fast food item that brings in the chatpatahat into the Indian cuisine. Chaat in varied forms are available in almost every place in India, but the authentic taste of the actual recipe can be tasted from its place of origin. Chef Ranveer Brar brings on the authentic chatpata recipe from Banaras of Tamatar ki chaat, a perfect blend of potato, tomato, tamarind and spices. Well, its thoughtful that, what were the chaat items prepared before the advent of potatoes into India This is answered by the variety of starchrich yams or tubers, which have been in India since long. Chef Brar prepares one such inherited chaat item, Kachaalu ki chaat, which includes Kachaalu a tuber type found in India. In order to enhance the taste of these chaat items, he also prepares two unique chutneys, Amrood ki chutney and Mooli ki chutney.
Accidents might generally be undesirable, but as far as culinary accidents go, we cant 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, and instead prepares Chenna Poda. A simple yet brilliant dessert from Odisha that was a result of leaving an ingredient forgotten in the tandoor. In a mood to embrace harmless accidents, the chef also confesses his own kitchen accident story. On this Galti Divas, he unfolds the delightful tale of the real inception of Sambhar.
As Chef Ranveer gushes about the sheer scale of Kerala’s cuisine, the Sadhya, a vegetarian Brahmin feast is in order. Originally inspired by the Thaal culture of Gujarat, Ona Sadhya could have as many as 64 items, all served on a plantain leaf. However, the one he creates for us is smaller. He first cooks the vegetable Thoran with its innovative use of coconut. He then demonstrates the Pachadi, a kind of raita one from pineapple and another from the underrated beetroot. For something sweet, he chooses Adai Pradhaman a heavenly combination of coconut, palm jaggery and cardamom. Apart from these dishes, Sambhar, Rasam and Avial are in prep too. Filling and soulsatisfying, the layered recipes of Kerala are true soul food.
Emperors and their oddities, cooks and their kitchen secrets... Chef Ranveer is feeling a little royal. To prepare something shaahi and uncommon, he chooses the Pardaiyen Raan, a recipe which is apparently 2300 years old. Its a dish that was cooked at King Alexanders feast. Chef Ranveer encrusts the mutton leg in a mask or pardah made from salt that he himself fetches from the local salt pans. He then prepares the Murg Musallam, a recipe in which the chicken is cooked as a whole. Its a classic Mughal dish and he confesses the ingredient that makes the Musallam truly authentic. Filled with some believable and some outrageous tales from the Shaahi Dastarkhwaan, we get a taste of meaty stories about Rajas and their Rasois. Chef Ranveer shares the shaahi daawat with Manu Bhai and divulges what actually makes a meal royal.
Hindi
10 January 2019
Food
Ruchir Arun
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