Sun, sand...and pickles! Chef Kunal Kapur discovers the rich culinary history of pickle making in this beautiful state. In this episode, watch him make Fish Para pickle and Tendli (Kundru) pickle.
Goans love their pickle. This community pickles several off-beat vegetables like Brinjal pickle and Bitter Gourd pickle.
In this episode, Chef Kunal travels to Benaras to gather recipes and stories of the superfood 'amla' or Indian gooseberry from homemakers in the city.
In this episode, Chef Kunal Kapur travels to Rajasthan shares the historic 450-year-old Chana dal pickle and also learns to prepare a unique pickle made from besan called Besan ke Nimbu ka Achar.
Chef Kunal Kapur reaches the blue city of Jodhpur where he prepares a pickle out of spicy chillies. The second pickle he discovers is made of Rajasthani's favourite Ker sangri (berry & bean).
By Sangeeta Das,