Rewind With Rakhee highlights different food trends of the 20th century from across the globe. Host & Chef Rakhee Vaswani recreates some classics trends and adds her own modern twist to them.


The Rise Of Udipi Hotels In 1960s Indian Food

The rise of the Udipi hotels in the Swinging 60s get a homage through Rakhee’s Mango Payassam Panacotta. Then, Chef Rakhee talks about the accidental discovery of Surti Lochu. Lastly, she wraps things up with a very special Red Velvet Cake from the 60s.

Swinging Around The World In The Sixties

Chef Rakhee pays the perfect homage to the 60’s through some Chicken 65 Tarts. Then, as an ode to the popular chef Julia Child who introduced French cuisine in the US, Rakhee makes Coq Au Vin. Lastly, the immensely popular Banarasi Paan is the star ingredient in a Banarasi Paan Parfait.

The Green Revolution Arrives In 1960s India

The Green Revolution days of the 1960’s was also when the favourite Indian contraption - the pressure cooker - became a trend. Using this, Rakhee makes a lovely, pressure-cooked Haleem. This is followed by the trend of instant noodles that inspires Rakhee to make some Singapore Ramen Noodles, Finally, some mouth-watering Mangalorean Crab Curry with Kori Roti is cooked and served.

Paying Homage To The Milk Revolution In1970s India

The 70s saw the White Revolution in India and with it came a surplus of dairy products like cottage cheese. Rakhee makes Paneer Shashlik served in a bed of parsley rice with Paprika sauce to pay homage to the Milk Revolution. After this, Rakhee whips up a Chicken Tikka Calzone and finally we see some spicy Kolhapuri Tambda and Pandhra Rassa.

Exploring Rock-and-roll Dishes From The 70s

Chef Rakhee makes a Chicken Wrap inspired by Tibb’s Frankie. Next we sample some Avocado California Rolls that became a rage in the US in the 70s. Lastly, who can say no to some appetising Hyderabadi Biryani?

Rewind With Rakhee: Promo


Very good show we can bake very easy

By ,

Jan 31, 2017