Marut Sikka

The all time favourite seekh kebabs full of veggies, almonds and figs. Straight from the blazing tandoor on to your dinner table!

Marut Sikka learns the art of cooking street food from Anil Kudamal from Old Delhi. Try your hand at making some some crisp paapris drizzled with sweetened curd, freshly made chutneys and chaat masala.

Holi celebrations are incomplete without this traditional sweet. Khoya, mava, coconut and pistachio stuffed in maida pockets, fried and dipped in sugar syrup. Coconut gives this festive classic an interesting twist. This type of gujiya is also known as in Maharashtra. You can even decide to bake these gujiyas if you are conscious about your health.

A popular Indian sweet made with coconut. This traditional sweet is mostly prepared during the festival of lights,Diwali.

Malpua is an traditional sweet of north India. It is prepared in during the festival of Poush Sankranti in Bengal.It is also the morning food which is served to lord Jagannath in his temple.

Chef Marut Sikka takes us to the farmlands of eastern Uttar Pradesh, as he shares with us the recipe of 'Bhindi Ka Salan'. Crisp fried bhindi in a zingy gravy.

The freshness of yogurt infused with sweet pomegranate juice and ruby red seeds with a pinch of red chilly to balance the flavors.

Lamb korma with a rich gravy of cream, almond paste, yogurt and spices. Team it with crisp naans and it's a match made in heaven.

Gorgeous pieces of lamb chops roasted in a hint of ghee, caramelized onions, bay leaves, onion and ginger. Then doused in a thick and luscious cardamom infused yogurt curry, this dish is a real showstopper!

The earliest visitors to India called it the land of milk and honey. Marut Sikka whips up a rich, saffron infused shahi tudka from Awadh.

Lovely red masoor dal recipe with garlic and clay pieces. Yes, you read it right! The broken clay kasooras give the red masoor dal a beautiful earthy flavor and that's what makes this recipe so distinctive.

Robust food cooked with simple ingredients and basic techniques. Marinated pieces of chicken thighs cooked with the aroma of kasoori methi.

Marut Sikka cooks up a rich nutty flavored pulao from the land of Nizams, Hyderabad.

Dalcha is a slow cooked lamb stew with lentils and mild spices. This one is cooked with chana dal.

Whip up a quick yogurt side dish with some green chillies thrown in for that extra kick.

The all time favourite seekh kebabs full of veggies, almonds and figs. Straight from the blazing tandoor on to your dinner table!

Marut Sikka learns the art of cooking street food from Anil Kudamal from Old Delhi. Try your hand at making some some crisp paapris drizzled with sweetened curd, freshly made chutneys and chaat masala.

Holi celebrations are incomplete without this traditional sweet. Khoya, mava, coconut and pistachio stuffed in maida pockets, fried and dipped in sugar syrup. Coconut gives this festive classic an interesting twist. This type of gujiya is also known as in Maharashtra. You can even decide to bake these gujiyas if you are conscious about your health.

A popular Indian sweet made with coconut. This traditional sweet is mostly prepared during the festival of lights,Diwali.

Malpua is an traditional sweet of north India. It is prepared in during the festival of Poush Sankranti in Bengal.It is also the morning food which is served to lord Jagannath in his temple.

Chef Marut Sikka takes us to the farmlands of eastern Uttar Pradesh, as he shares with us the recipe of 'Bhindi Ka Salan'. Crisp fried bhindi in a zingy gravy.

The freshness of yogurt infused with sweet pomegranate juice and ruby red seeds with a pinch of red chilly to balance the flavors.

Lamb korma with a rich gravy of cream, almond paste, yogurt and spices. Team it with crisp naans and it's a match made in heaven.

Gorgeous pieces of lamb chops roasted in a hint of ghee, caramelized onions, bay leaves, onion and ginger. Then doused in a thick and luscious cardamom infused yogurt curry, this dish is a real showstopper!

The earliest visitors to India called it the land of milk and honey. Marut Sikka whips up a rich, saffron infused shahi tudka from Awadh.

Lovely red masoor dal recipe with garlic and clay pieces. Yes, you read it right! The broken clay kasooras give the red masoor dal a beautiful earthy flavor and that's what makes this recipe so distinctive.

Robust food cooked with simple ingredients and basic techniques. Marinated pieces of chicken thighs cooked with the aroma of kasoori methi.

Marut Sikka cooks up a rich nutty flavored pulao from the land of Nizams, Hyderabad.

Dalcha is a slow cooked lamb stew with lentils and mild spices. This one is cooked with chana dal.

Whip up a quick yogurt side dish with some green chillies thrown in for that extra kick.