Chakhle India Recipe

• Sailana Junglee Murgh

  Aditya Bal has a fiery treat in store on Chakh Le India from the Sailana region of Marwar, and all you need is chicken, red chillies, garlic and lots of ghee.

• Saunfia Chaman

  A bit of Kashmir on Chakh Le India. Aditya Bal dishes up pieces of fried paneer in a slow cooked tomato gravy flavoured with aniseed.

• Parsi Mutton Cutlets

  Aditya Bal whips up his version of the Parsi mutton cutlets. They are succulent and delicious.

• Handi Komdi

  Aditya Bal heads to Dahanu, Thanu district, Maharashtra where he learns how to make a a delicious chicken recipe made in a clay pot over an open fire.

• Achaariya Paneer

  Aditya Bal learns how to make achaari paneer from Chef A K Sen, corporate chef of the Madhya Pradesh state tourism development corporation.

• Himachali Tawa Murgh

  Try Aditya Bal's version of Himachali tawa murgh. Chicken pieces marinated in curd, cream and freshly ground garam masala. Topped with a sizzling tempering of red chillies and coriander.

• Gongura Mutton

  Aditya Bal is a happy camper as he gets to learn a traditional gongura mutton recipe from Mrs Sujata in the spicy city of Guntur. Gongura (Sorrel leaves) is a leafy vegetable used widely in Andhra cuisine and has a slight sour taste.

• Khara Chicken

  Aditya Bal sets up his kitchen in Pune and whips up a mouth watering chicken curry with copra and charred onions.

• Pudachi Wadi

  Aditya Bal's Pune experience leads him to Sharvaree Parasnis who teaches him this authentic Maharashtrian pudachi wadi recipe. Besan casing stuffed with a onion-coriander filling with poppy seeds and copra.

• Panasa Thonalu

  Panasa Thonalu (Flower kaajas) is a traditional Andhra sweet that is easy to make, good to look at and absolutely delicious.

• Natu Kodi Kura

  Natu kodi kura is a delicious and spicy Andhra chicken curry made with a Guntur chilli spice mix and a hint of coconut.

• Mutton Fry

  A delicious and succulent mutton fry recipe made with aromatic spices.

• Mooli Wala Meat

  Aditya sets up his kitchen overlooking the hills of Sanasar and tosses up a finger licking Kashmiri curry. This mutton curry has masalas in abundance and goes best with some steamed rice.

• Dogri Chicken Masala

  Aditya sets up his kitchen in a picturesque spot and cooks up some yummy Dogri chicken curry with masalas in abundance that will leave you asking for more.

• Karamuddi ki Sabzi

  Aditya picks a pretty spot overlooking the Tawi River that runs through Jammu and cooks karamuddi ki sabzi part Dogri- part Punjabi style. Karamuddi is a regional vegetable found in the statue of Jammu and Kashmir. Its light and goes best with steamed rice.