Parveen's Indian Kitchen
Season 1
Cookery teacher Parveen Ashraf takes viewers on a journey of discovery about authentic Indian cooking, delving into regional recipes both here in the UK and in the bustling flavour-packed streets of India.
Where to Watch Parveen's Indian Kitchen • Season 1
10 Episodes
- Lamb bhuna with raita and rice.E1
Lamb bhuna with raita and rice.Parveen Ashraf throws open the doors to her kitchen showcasing a special recipe, and one of her family favourites: lamb bhuna with raita and rice. Quick and easy Indian cooking at the home is Parveen's goal. Parveen opens her pantry to divulge her top tips on how to make Indian cooking simple by sharing her thoughts on which basic spices to have at home and how to keep them fresh. - Spicy lamb burgersE2
Spicy lamb burgersParveen showcases her simple and fool proof recipe for making the perfect spicy lamb burgers – her version of the infamous Chappal kebab. Quick and easy Indian cooking at the home is Parveen's goal. Parveen opens the doors to her pantry and shows us which pulses, beans and lentils should be kept at home – clearing that Daal debacle. In India, Parveen introduces well published 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. - Potato and cauliflower parathasE3
Potato and cauliflower parathasParveen shares her version of potato and cauliflower parathas served with kachumber, followed by Indian ice cream - kulfi. She also proves that homemade samosas are an easy task with her speedy samosas with a spicy potato and pea filling, served with a tamarind sauce. - Gajar ka halwaE4
Gajar ka halwaParveen shares a delicious recipe which exudes decadence, indulgence and celebration, all from the humble carrot – gajar ka halwa. Continuing the theme of celebration, it’s Diwali! And in Amritsar, known as the heart of Punjab, Parveen has lined up Gayatri Peshwaria, who lets us in to her home during a family Diwali dinner, and she showcases her family favourite recipe of paneer on an open fire. Parveen also enlists Sanket Khana of Khana Sweets, who gives us a behind-the-scenes tour of one of the most popular destinations for Diwali treats and breakfast for Amritsari locals and those visiting. - Tarka daalE5
Tarka daalParveen showcases a vegetarian and vegan family favourite recipe – tarka daal. She also demonstrates her simple technique of making chappatis at home. 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. Plus, Parveen lines up Gayatri Peshwaria, a chef and food educator at Amritsar’s DAV Public School, where school children take on the challenge to cook Halwa with a twist. In the kitchen, Parveen cooks her youngest son’s favourite dish, a super easy lamb mince curry – keema aloo matter, served with basmati rice. And as part of her journey of regional Indo-culinary discovery, Parveen visits a London-based restaurant called Little Kolkata. She meets the owners to learn how traditional family recipes have inspired them to introduce their regional cuisines from Calcutta to UK restaurant tables. - Spicy marinated lamb chopsE6
Spicy marinated lamb chopsParveen makes some mouth-watering spicy marinated lamb chops, and shows us what goes spices goes into her garam masala mix. In Jaipur, we take a trip to buy spices with two sisters, and Parveen lines up a visit to a family business, Sweet Caterers, who supply sweet treats for weddings, parties and even royalty. Here, we get a look at how traditional Indian sweets are made. Back in the UK, Parveen shares her top tips from the freezer isle, from ready chopped garlic to her favourite – the frozen pea. Parveen explores the frozen items that can help you whip up Indian dishes in an instant. In the kitchen, Parveen puts a spicy Indian twist on the humble roast chicken, showing that Indian spices can also add favour, and flair, to simple roast potatoes. Back in India, the love affair with potatoes continues as we get a cooking lesson in Jaipur from Kiran Rathore, who shows us a traditional family recipe. - Chicken pilau rice with mango chutneyE7
Chicken pilau rice with mango chutneyParveen makes a one-pot chicken pilau rice, with a tasty mango chutney. In India, we’re in Rajasthan, where we take a trip out into the countryside with the Overlanders, two friends who show us two of their favourite local recipes as well as an unusual fuel source. Plus, we meet up with the Cauldron Sisters, who conjure up a couple of Rajasthani recipes for their family and friends. Back in the UK, Parveen shares her top pantry tips, this time it’s the key utensils to help you whip up her easy Indian recipes. In the kitchen, Parveen makes mango mess, her take on Eton mess using some juicy mangos and a sprinkle of cardamom, a perfect dessert for any Indian meal. Plus, executive chef Prasad Metrani at the Fairmount Hotel in Jaipur cooks up a historical recipe on the hotels roof terrace. - Fried okra chips with mango lassiE9
Fried okra chips with mango lassiParveen is spicing up our snacks with her spicy fried okra chips and a mango lassi. And in India, we’re in Mumbai, where we discover an unusual veg market, only for early risers, as well as some classic Mumbai street food. And we get invited into the Mumbai home of Deepa Krishnan, a local food tour guide, who shows us her favourite things to cook for a weekend brunch with friends. Back in the UK Parveen, shares her top pantry tips, this time it’s the best fruit and nuts for your Indian-inspired pantry. In the kitchen, Parveen is whipping up a tasty dish using paneer and peppers – perfect for a cheesy mid-week meal. And back in Mumbai, we head to a restaurant serving up a thali so big it’s made up of 44 different dishes. And as part of her journey of regional Indo-culinary discovery, Parveen visits London-based restaurant Cinnamon Kitchen, and catches up with chef Vivek Singh, where she learns more about his award-winning cuisine. - Scrambled eggs and chaiE10
Scrambled eggs and chaiParveen makes her spiced scrambled eggs and chai – perfect lazy breakfast food. In India, we’re in Mumbai, where we take a trip with Parzen Patel, who shows us around two famous Parsi food destinations in the city, including a café that used to be a motorcycle garage - and we get invited into the home of Nafisa Kapadia, who runs Bohri Kitchen. She’s cooking up a traditional festive dessert for her guests. Back in the UK, Parveen shares her top pantry tips - this time it’s her top 10 items for your pantry. In the kitchen, Parveen makes her quick version of saag aloo and homemade naan, proving that even the humble potato can be spiced up. Plus, chef Thomas Zacharias at the Mumbai restaurant Bombay Canteen cooks up a couple of the dishes from their trendy menu and, as part of her journey of regional Indo-culinary discovery, Parveen visits London-based restaurant Gujarati Rasoi, where chef Urvesh Parvais is whipping up some tasty treats.