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).
It is the Holy month of Ramzan and the entire city of Hyderabad is in festive mood. At this opportune time, chef Kunal Kapur learns to prepare the Chilli Nimbu pickle and Mutton pickle from locals.
By Sangeeta Das,