India Unplated
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This episode starts with Adam's famous Hyderabadi Dum Biryani, followed by Sandeep's Pessarattu - eaten with curries and Helly's Dum Batair. 22:02 Expired
Today we make our way to central India. Not very well known as compared to the other regions of India, cuisine from central India is distinct and unique and influenced by the hot weather and produce. In this episode, Adam shares his famous Bhopali Lamb Korma followed by Sandeep’s Bhutte ki Kees, a delicious corn porridge t... 22:05 Expired
Known for its palaces, deserts, music, and people, Rajasthan is one of Indias most popular tourist destinations. Adam, Helly, and Sandeep explore some of the best recipes from Rajasthan, starting with Adam's paneer pakoras, a delicious crunchy snack that goes well with a nice hot cup of chai. 23:23 Expired
This episode celebrates Diwali - a festival of lights and one of the major festivals celebrated in India, and no celebration in India is complete without food. Adam kicks off this episode with his version of carrot halwa, followed by Helly’s kalakand and Sandeep's quick and easy rasmalai. 24:23 Expired
Punjabi cuisine is notably one of the most popular cuisines around the world. In this episode, our hosts will introduce you to some delicious recipes starting with Dhaba style butter chicken by Adam. We then move to a popular Ma ki Dal (lentils) by Helly. Finally, Sandeep shares his recipe for a lacha paratha (bread) and c... 23:23 Expired
In this episode, we visit the beautiful Kashmir valley also proudly known as 'heaven on earth' in India. Not only is the place beautiful and scenic, its cuisine is distinct thanks to its topography and full of flavour. Rice and meat are staples along with vegetarian dishes made to cater to the cold climate of this region. 23:54 Expired
Known for its scenic backwaters and rich heritage, cuisine from Kerala is the perfect example of coastal cuisine highlighting the produce from this region. Adam kicks things off with the famous winter ishtu (stew), made with coconut milk. The best way to eat the stew is with appam, a traditional bread from Kerala and Sande... 24:36 Expired
West Bengal is known for its delicious desserts and seafood and Bengali cuisine prides itself on its flavours and regional produce. Fish and rice are staples and no Bengali meal is complete without a traditional fish curry and in this episode, Sandeep prepares a prawn curry called chingri malai. This curry brings together ... 23:39 Expired
In this episode, we visit the north-east of India. The cuisine from this region has influences from its neighbouring countries of Nepal, Burma and China. The program includes Adam’s duck and bamboo shoot curry as bamboo shoots are used abundantly in this region. Then it’s a delicious teatime snack by Helly called Kardoi, t... 21:29 Expired
Celebrate the diversity of Indian cuisine as acclaimed Indian-Australian chefs, Helly Raichura, Adam D’Sylva and Sandeep Pandit present their enticing new food series, India Unplated. From the far north to the southern tip and all the regions in-between, the series highlights the complexity and diversity of Indian food fro... 07:06Quail can be found cooked in a variety of ways across India, but here Helly prepares it in southern Indian style inspired by the flavours of Telangana.
08:21Hyderabadi biryani is traditionally cooked in the dum pukht method which is low and slow. Pots can be sealed with a dough top, but a lid will do just fine for Adam's version.
05:04These thin pancakes are similar to dosa but made with green mung beans instead of urad dal. They can be made soft and flexible or fried a little longer for a crisp texture.
05:07The natural starches present even in sweet corn will thicken it into a pleasant pudding when cooked with milk. It can be made sweet with sugar but this dish is traditionally served as a savoury snack.
07:45Indrahar is a savoury deep-fried dal cake. It's got all the flavour of dal with the texture of a crispy hashbrown.
06:52Now a beloved dish around the world, korma's origins lie within the Mughlai cuisine of India. When cooked with yoghurt, it must be braised low and slow to keep it from curdling.
07:23This deep, spicy goat curry is slow-cooked to bring out all the floral notes from the Kashmiri chillies and sweetness from garlic. The recipe is so easy, it's hard to go past.
06:28Rather than naan bread with your butter chicken, try a side of raita (an Indian yoghurt sauce used to cool the palate) and spiced bean foogath.
08:23Laccha paratha are flatbreads from northern India, made with wheat flour and ghee and they go with a whole array of Indian dishes.