The Slow Fire Chef

- Season 1

(2020)

Vodka Chicken Chilly Fry is simple recipe created by Junior chef Amit Mehra. It is a north Indian variation of Chicken Chilly and uses fairly common, easily available ingredients. This is also the first episode of the cooking show web series. This was also selected to be part of Stuttgart India International Film Festival 2020.

A simpler take on the world famous Indian snack Samosa but in Bengal, it is known as Shingara and Shingara is not Samosa. Second episode in the series The Slow Fire Chef is hosted by Head Chef Semanti, who is coaxed by her junior Chef to also go beyond the traditional Shingara recipe and give it a baked and sweet twist.

Varied ingredients from Beer to Smoked Pepper to Avocado Oil come together to create a symphony of a recipe called Beer Meat. Third episode in the series is hosted by Home Junior Chef Amit, who has been most concerned about his weight gain and thinks this recipe will help him lose it.

From the Royal Kitchens of Agartala comes a recipe of Prawn Pickle like you have never had before. This recipe is called Bharta Bhaja. The 4th episode in the series is hosted by our HeadChef Semanti, who really had to be coaxed to share this super secret family recipe that she inherited from her paternal grandmother, who hailed from Agartala and belonged to the Royal family of Tripura.

Junior Home Chef Amit Mehra recreates recipes using his memories from childhood when few wonder women tried their best to make him appreciate the vegetarian cuisine. Alas, with little success. Episode 05: PURE VEG THAALI is hosted by Amit Mehra and features five delicious vegetarian recipes of Baigan Raita, Lauki Dal, Methi Malai Mutter, Bhuna Jeera Sookhe Aloo and Paneer Makhani.

Head Chef Semanti shares a unique, delicious and super simple recipe to cook Crabs. The recipe is called CRAB SAUNF MASALA and the key ingredient in it is Saunf (Fennel) powder. Semanti first made this recipe almost twenty years ago and it was an instant hit in the family since then. The recipe does ask for liberal amounts of hot chilies. Semanti uses mostly fresh green chilies common to South Asia, which are far easier on the stomach.

The Story, The Recipe, The Glorious Mutton Raan. Junior Chef Amit shares a recipe of Leg of Goat meat, that took him 30 years to learn and takes 3 days to make. Junior Chef is big on marination and believes in marinading his meat for several hours before cooking. This ofcourse leads to delicious taste but lands up increasing the time to prepare the meal, by several hours, sometimes, days.

Made with Coconut milk and some aromatic spices, this Goan Fish curry does not use a single drop of oil. HeadChef Semanti shares a unique, delicious, healthy and light recipe to cook this flavoursome fish curry from Goa. This recipe is quite unique in the way that most of the Indian curries require quite a bit of oil and this does not use even a drop and yet retains all the flavours.

Quail is a leaner, tastier, healthier meat than Chicken and according to junior Chef Amit, it is all set to displace chicken from the Tandoori hall of fame. Amit first discovered Quail when his father got him quail meat pickle from one of his official tours to northern Indian state of Punjab. He had been keen to try his hand at making quail ever since. He got his first opportunity when he was shooting a documentary in India's tech capital Hyderabad and chanced upon a Quail farm. he bought some quail and cooked it in the hotel he and his team were staying in. Since ...

Boil, Grind and Fry. That's how easy it is says Head Chef Semanti while sharing this iconic Kebab recipe, Jewel of the Kebabs Crown Shami kebab. Origins of the kebab recipe can be traced to the royal kitchens of Awadhi kingdom, which is now known as the city of Lucknow. Awadh was the hub of some of the best recipes of Mughal period in India, many of which have survived till date and are very popular, not just in India but also worldwide.

Junior Chef Amit attempts a new recipe for chicken pot roast with loads of confusion, kitchen accidents and being clueless about the end result. Thankfully and luckily for him, the Pot Roast and Herb De Provence sauce comes out delicious and his skin is saved. Three lessons learned: 1. Never use a new sharp knife if you are not super careful in the kitchen and good with knives. 2. In the recipe, do not use excessive and sliced wedges of lemons. Use one lemon whole, without being sliced and place it inside the chicken while steaming. Discard it later. 3. If you prefer ...

From the land of her origins, Head Chef Semanti brings the authentic recipes for preparing a meal to welcome Goddess Durga. Emotions run high when it comes to Durga Puja and Bengalis. Head Chef Semanti turns out an authentic Bhog (Meal) served at Durga Puja. This is one of the most revered festival of Bengalis and is celebrated with much fanfare all over India but especially in the state of west Bengal. Semanti is a Bengali and has her origins in the capital city Kolkata. This festival is as much about food being served as it is about worshipping of Goddess Durga and ...

Junior Chef Amit dishes out a vegetarian surprise during Navratri festival when most Indians choose to be vegetarian. Mangodi ki Sabzi (lentils balls curry), Palak Ka Raita (spinach flavoured yogurt), Moong daal Pakodi (lentil fried balls) and Mutter Paneer ka Pulao (Cottage cheese and green peas Pilaf) . He cooks up a vegetarian storm to celebrate the festival of Navratri. This meal was inspired by the food Amit grew up eating as most of his greater family were vegetarians. He also dedicated this episode to his late aunts and grandmother, from whom he learned some of...

Head Chef Semanti shares a really simple and delicious recipe for the popular Mughlai dish - Dal Gosht. Made with Bengal gram and goat meat, this Mughlai speciality has a fairly easy and quick recipe as shown by Head Chef Semanti. This dish is very popular in North India. Traditionally, there were many recipes developed adding lentils or vegetables to the meat as meat was scarce and expensive and families were big. Hence, adding lentils or vegetables increased the volume of the meat dish and was easier to feed the large families. Since then, these recipes became part ...

After over indulging during festive season, Junior Chef Amit is feeling guilty and hence returns to his 'healthy low fat diet' and shares a simple and quick recipe for Chilli Pork with mushrooms and mixed peppers. This is his original recipe which is variant of popular Indian style Chinese recipe of Chilli Pork.

Head Chef Semanti demystifies the iconic Burmese dish that seems cumbersome to make for many. A Simple Khow Suey recipe that anyone can make at home. Due to the many accompaniments, garnishing and loads of chopping, this recipe deters many to make at home but this simple recipe shows how it is a myth that Khow Suey is cumbersome and is in fact fairly easy to make and comes out delicious.

Head Chef Semanti shares a unique wintry Fish Curry recipe from North East Indian Cuisine. Made with Bhekti and mustard greens, this is popular recipe in North Eastern states of India like Tripura. It can be made with any scaly fish and though the preferred oil for cooking this is mustard oil, one can make it with standard vegetable refined oil or even olive oil.

From the Royal kitchens of Awadh, comes a recipe that is popular across the country. Junior Chef Amit shares a really simple, easy and quick recipe for Chicken Kali Mirch. A dry preparation with chicken cut pieces with bones, freshly ground black pepper and yogurt besides other spices and herbs.

Junior Chef Amit takes advantage of Head Chef Semanti's two week break and cooks up a Punjabi storm in predominantly a Bengali dominated Fish Kitchen. Amit shares the recipe adapted from his mother's recipe for cooking PUNJABI TOMATO FISH CURRY. A hot favourite in north Indian winters. He uses Bhekti but this recipe can be made with any sweet water fish fillet.

Head Chef Semanti returns from her two week cooking break with a recipe to create iconic Kolkata street food by recycling some leftovers. Semanti shares an easy way to make one of Kolkata's most famous street food. Watch it for the recipe of iconic Kolkata Kathi Rolls and love it for the easy trick included to make flaky crispy delicious Lachcha Parathas (fried Indian flat bread).

Junior Chef Amit is back in his Punjabi element and shares a recipe to make his favourite tikkas at home. With three steps of marination over 6 hours and one hour in the oven, Junior Chef Amit believes this recipe for MUTTON TIKKAS made at home comes closest to the real deal made over charcoal grill or tandoor.

Head Chef Semanti plays the Kitchen Santa and shares recipes for many easy to make Christmas goodies. Christmas Special features Head Chef Semanti's recipes for Crusty Fried Chicken wings, Garlic Yogurt Dip, Spicy Tomato Salsa, hearty green salad, Orange Marmalade and a rich Christmas pudding.

Featuring Mutton Yakhni Pulao (A kind of pilaf made with goat meat and rice) and Gaajar Ka Halwa (sweet dessert made with red carrots, milk and sugar) or as HeadChef Semanti calls them - Perfect New Year's Day Hangover nursing lunch. Yakhni Pulao is a crowing glory of Awadhi cuisine from northern state of Uttar Pradesh in India. Many claim that this recipe is the best version of the famous meat Biryani but the jury is still out, given the numerous versions of Biryani that exist in India.