Episode 2 - Delhi

Overview

Parveen showcases her simple and fool proof recipe for making the perfect spicy lamb burgers and gives her top tips on which pulses, beans and lentils should be kept at home. In India, Parveen introduces food historian Salma Hussain, who showcases her version of an old royal Mughal dish, ‘Lauzeena’, a cardamom spiced bread and saffron milk pudding, followed by a feast with friends. Then it’s on to ‘Rajinder Da Dhaba’, an eating spot bustling with locals, with chef Alex Moser, and his hotelier pals. Vinod Chadha opens his kitchen doors to ‘Moti Mahal’, where the Butter Chicken dish was invented. Back in the UK, Parveen makes Tandoori Chicken served with naan and visits award winning chef, Vivek Singh, at his London restaurant, The Cinnamon Kitchen.