The Slow Fire Chef

- Season 2

(2021)

Junior Chef Amit might have struggled in pronouncing it but thankfully, he got the recipe right and baked what would easily classify as one of his most successful kitchen experiments so far. The recipe came out super aromatic, flavoursome and surprisingly, it was fairly easy to make. Some of the ingredients included fresh herbs, home made spice mix, loads of garlic, fresh orange, lemon juice and some veggies too.

Head Chef Semanti's New Year is off to a healthy start as she is determined to make junior Chef Amit keep up with his New year resolutions. She shares the recipes for a meal that is health food enthusiasts and vegetarians delight. Junior Chef's? Not so much but he made a resolution to eat healthier. So here we are - Cream of Broccoli Soup, Greek Aubergine Salad, Parsley Potatoes and freshly baked corn bread.

Junior Chef Amit had been desperately looking for an excuse to get a break from his diet and Inauguration of Joe Biden and Kamala Harris just provided one.

Head Chef is mysteriously clueless what it is called but clearly remembers the recipe, which is her mother's adaptation of Bhutanese Chicken Stew. Semanti shares one of the simplest recipes she has ever done on the show and probably one of the most delicious. Handed down by her mother, Bhutanese Chicken Stew is an adapted recipe of Jasha Maroo, a popular Bhutanese dish.

From the delicious coastal cuisine of Kerala, head Chef Semanti brings a super simple and exquisitely flavourful fish recipe, shared by her sister. Cooked with Rawas (Indian salmon), coconut milk, chillies, shallots and Kaffir lime leaves, FISH MOILEE is a fragrant delicious recipe from Kerala.

Junior Chef Amit cooks an exotic Kashmiri recipe he has never cooked before or ever eaten or even heard of till recently. Mutton Stew cooked with milk. What can be more unique than that? Mutton Stew cooked with milk and Iranian influences. Junior Chef Amit shares his virgin attempt at adaptation of delicious meat recipe from Kashmir.

From the land of her ancestors, Head Chef Semanti shares a delicious medley of tribal recipes. Tribal meal from Agartala features easy to make unique recipes, all made with just a teaspoon of oil. The meal includes Fish Bharta (Mash), Mixed veg bharta (Mash), Prawn and Dry fish dal (lentil) stew and sticky rice.

Junior Chef Amit decides to try an innovative and experimental methodology to cook his meatballs. The experiment pays off and his meatballs come out firm and delicious, Marinara sauce authentic and pasta perfectly cooked. Overall a delicious flavourful meal and innovative cooking.

Head Chef Semanti shares the simple step wise method of making perfect Kolkata style Loochies, the popular Bengali fried puffed bread and Tarkari, a potato curry recipe that is commonly served with it. Generally Loochies are made with all purpose flour but this time Semanti mixed the flour with whole wheat to make it more healthy. The potato curry recipe was cooked with barely 1 teaspoon of oil.

With minimal of ingredients, vintage methodology, this super simple inherited recipe results in one of the best Chicken Roast one can have. Head Chef Semanti inherited this most cherished recipe from her maternal grandmother, affectionately referred to as 'Dimma'. This is the first time she is sharing this recipe with public.

HeadChef Semanti shares incredibly simple recipe to pickle the chicken and create a delicious accompaniment to your simple meals. It is difficult to find good quality non veg pickles in the market and now you don't have to. Head Chef shares a quick and simple recipe to make homemade Chicken pickle. Great news - the same recipe can be used to make pork, mutton, beef and even Jackfruit. Though pork (in India), Mutton, lamb one needs to boil prior to frying and Jackfruit needs to be steamed prior to frying.

Junior Chef Amit shares his own recipe of a popular pork roast called Crackling Spare Ribs and also shows how to make an apple sauce to go with it. The three step recipe is fairly easy and uses fresh herbs and simple ingredients. For a balanced diet, he also includes some farm vegetables in the roast. Perfect for a big weekend dinner or festival celebration like the Easter Sunday this week. Pairs well with white wine. Served with sourdough bread or mashed potatoes.

Junior Chef Amit was advised by HeadChef to eat more greens. So he made Mint flavoured Mutton Chops. After all, Mint is as green as they come. There's rare, medium, well done and then there's Junior Chef Amit's level - charred from outside, flavourful to the bone, tender juicy inside!. He dodges a eat your greens bullet by cooking one of his most delicious recipes. Mint flavoured Mutton Chops, made with tender goat meat, marinaded in his special mint (Pudina) paste and grilled in the oven. And oh boy, was it grilled.

Head Chef Semanti shares her grand mother's recipe of Bengali vegetable stew called Moricher Jhol and her experiences with Apartment Farming with some tips for growing your own food. This stew is a perfect cooler recipe for hot Indian summer and tropical climate. Made with farm fresh mixed seasonal vegetables and pumpkin greens and just one teaspoon of oil. This is also a great diet food.

The Slow Fire Chef returns after a break with Head Chef Semanti's simple unique healthy recipe from her homeland West Bengal - Mustard Fish cooked in Banana Leaf. Traditionally, this recipe is cooked on hot stones or coals. However, this recipe adapted a more modern technique of cooking it on a flat pan.

Head Chef Semanti finally figures out and shares how to make perfectly crisp fried iconic Bombay fish - BOMBIL, also knows as Bombay Duck. There is a special trick shown on how to extract water from the fish in order to make it crispy when fried. A very popular fish in Bombay and in west coast of India.

Head Chef Semanti catches Junior Chef Amit cooking one of his new continental recipes and narrates the recipe a tad poetically. This is an experimental recipe for continental cuisine using wine, beer, sauces and herbs. The onions are kept whole to give a rich and smooth flavouring. Though this recipe used dried Italian herbs but one can use fresh herbs as well.

Head Chef Semanti shares the authentic Dilliwala restaurant style Butter Chicken recipe that won her Punjabi from Delhi husband's heart and ended his life long search for Best Butter Chicken. This is the original recipe that originates from street side food joints, pit stops on highways known as 'Dhabas' and later made popular by Delhi restaurants. It was originally invented to recycle the leftover Tandoori Chicken from the night before.

Head Chef Semanti shares a simple, original recipe of the iconic Bengali Mughlai recipe known as Mutton Rezala. A rich creamy deliciousness with well done soft meat easily coming off the bone is the hallmark of this traditional hall of fame recipe. Handed down by her family, this is the best recipe for famous Kolkata style Mutton.

Head Chef Semanti shares a simple recipe to make what she considers best stuffed paratha. The stuffing is made of fried moong dal with spices and chillies. Served with simple yet delicious aloo sabzi. Fried Indian flat bread stuffed with yellow lentils cooked with Indian spices and chillies. Served with delicious potato curry.

Junior Chef Amit Shares one of the simplest recipes to make the most delicious Chicken Steaks in a unique Roast Tomato Sauce. The Chicken steaks are marinated prior to be pan fried and the tomatoes are roasted in the oven with some fresh herbs and onions till they melt into a rustic sauce.

Head Chef Semanti shares a unique recipe from Bengali cuisine for a spicy fish curry that is made with freshly ground cumin powder, chillies and is cooked with potatoes in mustard oil and a variety of spices. This is legacy recipe inherited by her from her maternal grand mother and in that sense it is an exclusive recipe.

Head Chef Semanti shares simple quick recipes to make Jams, Preserves and Chutneys out of fresh seasonal fruits like Plums, Peaches, Grapes and Dates. Each one of them with a distinctive flavour and multipurpose use. As part of breakfast spread to be used with waffles or on toast, as a desert with ice creams or cakes or can be consumed just by themselves.

Junior Chef Amit shares a delicious and easy recipe for making north Indian style Keema curry which is best served with Indian bun known as Pav and had as breakfast. Keema is essentially mince of any meat. In this recipe, mince used is from goat meat but keema can be mince from any meat. Cooked with onions, ginger, garlic and a bunch of Indian spices and chillies, it is a very popular dish across Indian Subcontinent.

Head Chef Semanti shares a simple and authentic recipe to make summer refreshing drink called Jal Jeera, made with fresh mint, lemon and cumin. Very popular in North India and tropical cities of India. It also has medicinal and health benefits and is considered a digestive drink apart from being a popular summer cooler.