The Slow Fire Chef

- Season 3

(2021)

Head Chef Semanti shares a simple recipe to make iconic Mutton Nihari at home including recipe for making authentic Nihari masala. Her recipe is lighter and less spicy than one gets in the restaurants and yet has the same aroma and delicious taste of the original Nihari.

Head Chef Semanti shares a Chicken Curry recipe called Goalondo Jhol which has its origin on steamer boats operating between Bangladesh and India. A rustic recipe that symbolises survival, adventure, fun and travel. The most dominant flavour in this curry is of mustard which comes from the mustard oil in which it is cooked.

Head Chef Semanti shares a simple recipe to make a hearty Italian soup Minestrone along with a recipe for making Chicken stock at home. Minestrone is a rich thick flavoursome soup and can be a complete one pot meal by itself. This is a healthy soup as it also includes loads of fresh vegetables and cooked in fresh homemade broth.

Head Chef Semanti shares a simple easy quick recipe to make popular Bengali fish curry known as Doi Maach. A yogurt based fish curry has sweet sour and spicy undertones and a rich smooth creamy taste. This preparation is generally made on festive days or family functions or parties.

Head Chef Semanti shares a super delicious recipe for iconic Coorg Pork Curry known as Pandi Curry. The recipe was given to her by her Coorg friend Anuradha Ganapathy. Coorg, situated in southern state of Karnataka in India, is known for its eclectic spicy cuisine and people there are extremely fond of pork dishes. Pandi curry is one of their most famous recipes.

Head Chef Semanti shares her version of one of her favourite Chinese recipes with an Indian twist, hugely popular in India. American Chopsuey is essentially deep fried noodles served with Chicken sweet and sour sauce and a fried egg on top. Chopsuey can be made in several ways with a variety of meats or just with assorted vegetables.

Junior Chef Amit embarks on research to recreate the iconic British recipe and their national dish Chicken Tikka Masala. With never having made or even tasted this dish before, Amit was quite surprised that many parts of it were very familiar like the butter chicken gravy that forms part of the masala and ofcourse chicken tikka, both of which are stand alone popular in India as well. This recipe is an ode to erstwhile British colonies in the Indian subcontinent.

Head Chef Semanti shares authentic and simply delicious recipes for making what are most common and popular snacks to eat during the Bengali festival of Durga Puja. These are Indian Bengali versions of Croquettes and are made either with vegetables or with mince meat. Both the recipes are featured here. The festival of Durga Puja is celebrated by Bengali and non Bengali and is popular almost all over the country and the world. Food is one of the main aspects of this festival and there are various recipes that are associated with it.

Head Chef Semanti shares one of the most delicious pork recipes from the royal kitchens of Agartala. Pork Bharta is a salad made with steamed pork, roasted chillies, raw onions, fresh coriander leaves and seasoning. It is a very popular dish in the north Eastern Indian state of Tripura. It can be had in various ways like a salad by itself or rolled into lettuce like the Korean way or with dal chawal like a pickle. You can also make sandwiches with it.

First in the winter greens recipes, Head Chef Semanti shares a delectable yet surprisingly seldom cooked chicken curry made with methi saag (fresh Fenugreek leaves) winters is a great season to cook with fresh green vegetables as their quality is best during this season and most of them go really well with your choice of meats or fish. Thus making it a good trick to slip in some greens in your diet.