India Unplated

Season 1

Season 1, Episode 10 - Andhara Pradesh / Telangana

4.0 4 x
This episode starts with Adam's famous Hyderabadi Dum Biryani, followed by Sandeep's Pessarattu - eaten with curries and Helly's Dum Batair.

Dum bater (spiced quail)

3.0 23 x
Quail 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.

Hyderabadi chicken Biryani

4.0 13 x
Hyderabadi 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.

Pessarattu (mung bean pancakes)

3.0 10 x
These 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.
Season 1

Season 1, Episode 9 - Madhya Pradesh

3.0 3 x
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...

Bhutte ka kees (savoury corn porridge)

4.5 17 x
The 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.

Indrahar (dal fritter)

3.0 15 x
Indrahar is a savoury deep-fried dal cake. It's got all the flavour of dal with the texture of a crispy hashbrown.

Lamb korma

4.0 19 x
Now 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.
Season 1

Season 1, Episode 8 - Rajasthan

4.0 6 x
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.


3.0 29 x
Ghewar is luxurious crispy batter that's fried in ghee, traditionally served during Teej and Raksha Bandhan festivals. Typically it's soaked in or served with a sugar syrup but Helly uses a dusting of icing sugar to sweeten the deal.