Parveen's Indian Kitchen
Tarka daal
S1 • E5 Feb 17, 2019 60m
Parveen 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.
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.
