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Raja Rasoi Aur Andaaz Anokha ...

E25 Kebabs

Genre: Food | 23:36

Age Description: U - Suitable For All

CONTENT LANGUAGE
Hindi

Manu Bhai is absolutely thrilled as the day of making kebabs is here Chef Ranveer prepares Bihari kebab, a rustic kebab that was very popular in East Bengal during the rule of the Nawab of Murshidabad. He then makes the coarse Chapli kebab, also known as Pishauri kebab which came from Afghanisthan to Peshawar. He deconstructs the lazzat e taam, the mix of 32 spices that are used in the making of the Galouti kebab from Lucknow - aromatic, sharp and earthy. He regales us with stories of the origin of the name 39galouti39 kebab and the hierarchy of cooks in the Nawabi kitchen. Chef Ranveer and Manu Bhai set up a kebab stall in the market as he gets nostalgic about Muneer Ustaad.

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All Episodes

E1 Beat The Heat
23:33
E2 Gaon Ka Swaad
24:33
E3 Bheem Ki Rasoi
23:15
E4 Flavours from Lucknow and Hyderabad
23:46
E5 Safar Ka Khana
24:00
E6 Memories of the Raaj
24:31
E7 Chaat
23:04
E8 Accidental Cuisine
22:36
E9 Sadhya
23:25
E10 Royal Indulgence
23:31
E11 Culinary Legacy Of Goa
23:57
E12 Main Dish From Fruits
22:37
E13 Marshal Cuisine
23:25
E14 The Exotic North-East
23:35
E15 Lucknow Ki Subah
23:46
E16 Food Of The Gods
24:31
E17 Forgotten Recipes
21:45
E18 In The Jungle
22:39
E19 Food As Traditional Medicine
21:44
E20 Farm
24:13
E21 Colva Beach
22:42
E22 High In The Himalayas
23:03
E23 Portuguese Influence
24:18
E24 Tribal Food
23:39
E25 Kebabs
23:36
E26 French Influence
23:34
E1 Food of the Poets
25:16
E2 Kashmiriyat
23:19
E3 Railways & Dak Bangla
24:35
E4 Farmers
24:28
E5 Kayastha Kitchen
25:03
E6 Tibetan Food In India
25:00
E7 Crossover Cuisine
25:05
E8 Iranis in India
24:15
E9 Unusual Vegetarians
25:00
E10 Maratha Influence
25:21
E11  East vs West Bengal
25:13
E12   Food from Ancient Cookbooks
24:55
E13 Tamil Flavours
25:31
E14 Indian Influence Overseas
24:40

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