Episode 5 - Amritsar

Overview

Parveen showcases a vegetarian and vegan family favourite recipe – Tarka Daal. She also demonstrates her simple technique of making chapatis at home and and cooks her youngest son’s favourite dish, a super easy lamb mince curry – Keema Aloo Matter, served with Basmati rice. In Amritsar the cameras have exclusive access to one of the biggest kitchens in the world, feeding up to 100,000 people a day at the glistening Golden Temple. Parveen lines up Gayatri Peshwaria, a cookery teacher at Amritsar’s DAV Public School, where school children take on the challenge to cook Halwa with a twist. Parveen visits award winning chef Vivek Singh at his London restaurant, The Cinnamon Kitchen. Vivek introduces Parveen to an array of traditional Rajasthani cuisine.