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Chef Ranveer Brar begins a new chapter of Raja Rasoi aur Andaaz Anokha in company of eminent poets like Mirza Ghalib and Rabindranath Tagore. He introduces us to the special relationship shared between Ghalib and mangoes and cooks his favorite dish Qaliamba, a combination of Kebab and Muramba. He also gives us an insight into the world of poetry which, much like cooking, is all about putting the right ingredients together. Paying tribute to Tagore, the Chef prepares his favourite Kavishambardhana, a dessert made from Cauliflower.
In the upcoming episode Raja Rasoi Aur Andaaz Anokha Season 2, Celebrity Chef Ranveer Brar explores the flavours of Kashmir. He prepares Bom Chaunt Wangun and Nadru Palak , mouthwatering local delicacies of the state. He also prepares Gucchi Pulao out of the rare and super expensive Gucchi mushroom. Enjoy Ranveer and Mannu bhaiyas unbeatable chemistry.
Ranveer decides to revisit the famous recipes of the railways and the dak bangla. He prepares the Railway Mutton Curry, an accidental dish born on a train. He goes on to cook the dak bangla Roasted Chicken along with Caramel Rose Custard a routine feature at the Dak bangla.
Indian cuisine is a mishmash of various local and foreign influences over the centuries, drawing from the experiences of migrants, invaders, and visitors to the country. The Kayastha community is a Hindu community influenced heavily by Mughal cooking styles. Chef Ranveer Brar explores some of their dishes.
Manu Bhaiya finds a Tibetan butter teamaker and gets all excited to eat a Tibetan meal. Chef Ranveer Brar prepares Laping, Momos, and Tigmo to have with the butter tea. This meal is shared with a Tibetan aunty, who Mannu Bhaiya invites home to surprise Ranveer, in this episode of Raja Rasoi Aur Andaaz Anokha Season 2.
Celebrating crosscultural marriages across cultures and regions, Chef Ranveer Brar brings out stories and dishes from royal kitchens that evolved through crosscultural interactions. He cooks his version of delicious Fillet di Bhetki from Cooch Behar and Sekwa Masu, a Nepali dish from a royal house in Madhya Pradesh, in this episode of Raja Rasoi Aur Andaaz Anokha Season 2.
This episode is mixed with the aura of Persia and Iran and the way their cultures brought new flavours to the Indian food. As chef Ranveer prepares Berry Pulao and Gormeh ki sabzi, he talks about the Sufism and Farsi language that came from Persia. He also gives an insight of the Irani culture that became the soul of Mumbai, after the migration of Iranians in the 1800s.
Ranveer decides to cook for his friend Saeed Mirza, a delicious fare consisting of the Lazeeza, Moradabadi Dal and KebabeBurghul , while they converse about the Mughal history and their penchant for all things vegetarian
A trip to the beach to a look at the old Maratha fort inspires Ranveer to cook the food of the Marathas, reminiscing their valorous stories and culinary expertise, he prepares a scrumptious Baroda Mutton Pulao and and Barbat from Gwalior.
Ranveer Brar is joined by his Bengali friend Joy to savour the mouthwatering Bengali fare cooked by him. Ranveer prepares a dish from East and another from West Bengal, while discussions on the Illish, Posto, and all things Bengali follow.
Another sleepless night full of ideas and inspirations pushes Ranveer to the kitchen, where he tries to put together some recipes from ancient cookbooks and manuscripts. There comes a Purabhattaka an aubergine dish, followed by Zard Brinj a recipe from the Mughal court, and then a preparation of meat, Patupaka an ancient recipe with its roots in the Ayurvedic wisdom.
A trip to the fish market and the days menu is set. Ranveer prepares a very special fish dish straight from the south. He cooks a fantastic Tamilian fare with Meen Kuzhambu, Nadar Mutton Varuval, and coconut rice, remembering the lessspoken culinary delights of the Nadars and Mudaliyars from Tamil Nadu.
Ranveer takes inspiration from a day trip to the Synagogue to explore the cuisine of the expats. He puts together the Indian dishes that are now ruling the international palette and have taken a shape of their own, such as the Dholl Puri and the Pelau from the Jahaji cuisine.
Hindi
10 January 2019
Food
Suruchi Sharma
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