Raja, Rasoi Aur Andaaz Anokha

- Season 1

(2023)

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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.

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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.

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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!

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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.

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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.

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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.

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