Genre: Food • Shorts | 05:01
Age Description: U - Suitable For All
Made from rice and moong dal, khichdi is an easy and simple dish with a rather plain taste, so is usually accompanied with dahi, papad, ghee and/or dal. During 16th Century A.D., khichdi was the staple meal for labourers and workers. However, it was also enjoyed by the royals. Mughal Emperor Jehangir was known to be quite fond of khichdi and ate it whenever he felt like having a change from the usual non-vegetarian food. Learn more such interesting facts about khichdi by watching this episode.
Falooda arrived in India with Mughals in the 16th century. It is said that the Mughals brought the cold milk-based dessert to India from Persia as an alternative to beat the heat. Over the years, Muslim rulers who succeeded from the Mughals patronized the dessert with their own adaptations. Learn all about falooda in this engrossing episode.
It may surprise you but popular delicacy Idlis history is not as old as that of other dishes that hail from South India. The art of cooking with steam didnt originate in India, so how did we learn this style? This episode deciphers this mystery and tells you about other such amazing facts about how idli came into existence.
The widespread fried snack with savoury filling, samosa is a common household name in India. But samosa is not an Indian dish. So, from where did the humble yet delicious samosa enter the Indian kitchens? And how did it gain popularity among the Indian masses? This episode decodes the questions that arise from its history.
Can you imagine a world without a rasgulla? Interestingly, this syrupy dessert was discovered not so long ago. It is one of the most delectable East Indian sweets. Learn more about the history of rasgulla.
While most of us might be unaware of the origins of jalebi, it is no doubt that it is a widely-relished sweet across India. From roadside stalls to upmarket sweet shops, it is a dessert sold and consumed widely. Watch this episode to know more about jalebi.
When referring to comforting Indian sweets, a bowl full of rice or vermicelli cooked in milk with a generous amount of dried fruits instantly comes to mind. Kheer or payasam is an age-old dessert savoured by everyone across India with various adaptions through regions. In fact, there is an amazing story of Krishna who comes up to play chess with a king in return for Payasam. We tell you more fun facts and stories related to payasam in this episode
Did you know mulligatawny was an Indians invention as the replacement of soup for the Britishers? This dish was appreciated by the Britishers so much that now it has spread throughout the world, making it a delicacy of its own.
Modak is believed to be Hindu God Ganeshs favourite food. But have you ever wondered why Lord Ganesh loves modak so much? Watch this episode to know this interesting story of modaks.
What is the best way to preserve rare and seasonal fruits so as to enjoy their taste all-year long? It is to make them into a jam Originating from Gurjistan, or present-day Georgia, Murabba is a type of fruit jam which has the perfect combination of sweet and tangy tastes. This episode talks about how Murabba came to India with the Gujjar community in 7th Century AD, and how it gained popularity thereafter.
The paan, Indias favorite digestif which has roots in contact with Southeast Asia, is made by combining betel leaf with areca nut and sometimes also with tobacco. According to traveller and scholar Ibn Batuta, in the Delhi Sultanate, it was a common practice to eat paan after every meal. Thus, paan is known to have both traditional and medicinal value. Moreover, back then and even now, paan is enjoyed by people of all classes and social standings. Watch this episode to find out some interesting facts about the paan.
Made from rice and moong dal, khichdi is an easy and simple dish with a rather plain taste, so is usually accompanied with dahi, papad, ghee and/or dal. During 16th Century A.D., khichdi was the staple meal for labourers and workers. However, it was also enjoyed by the royals. Mughal Emperor Jehangir was known to be quite fond of khichdi and ate it whenever he felt like having a change from the usual non-vegetarian food. Learn more such interesting facts about khichdi by watching this episode.
Did you know that around 6th Century B.C. in ancient India, laddoos were considered as medicine and eaten only on prescription basis? They came to be known as mithaai purely by accident. To find out exactly how and what happened, as well as more such interesting stories about the history of til laddoos, watch this episode
Made with just 6 main ingredients - coconut, green chillies, mint leaves, coriander, salt to taste, and of course fish - patrani macchi is an easy-to-make dish. It has Persian origins, and gets its name from its preperation method - is wrapped in a banana leaf and steamed. Watch this episode to know more about patrani macchi.
They say that variety is the spice of life. Well, Indian cuisine is abundant with both spice and variety. But how did the Indian palate come to be this colourful? The answer lies in the royal kitchens of India. Indian Royalty are the custodians of the ancient culinary traditions. Raja, Rasoi aur Anya Kahaniyaan takes us through the history of food prepared in the royal kitchens of India, whose blending of foreign imports, rare fowls, elaborate preparation methods and local herbs, created some of the best and most flavourful food in the country. We get to experience the tales of extravagance and eccentricity, of desperation and innovation, and of happy accidents. The royal love for creativity and uniqueness have led to a rich culinary tradition that makes Indian cuisine one of the most exciting ones in the world.
A single man’s quest to end suffering changed the course of history for a large part of the continent. In ‘Buddha-Sutra’ we examine various facts about the Buddha, his teachings and the spread of Buddhism. This series of animated shorts also explores the impact Buddhism has had on art and architecture, politics and history.
A family food game show wherein 2 families compete against each other by preparing their legacy dish. This is followed by celebrity guests presenting their own legacy dish and challenging both the families to recreate the dish. The family which makes the best version wins an opportunity to dine with the celebrity guest, and celebrity chef Ranveer Brar.
Sakshi Tanavar prepares recipes that have significant meaning behind them as all of them are made for festivals celebrated in India. Watch as she prepares the recipe and shared her story behind each one of them in a very festive way.
They say that variety is the spice of life. Well, Indian cuisine is abundant with both spice and variety. But how did the Indian palate come to be this colourful? The answer lies in the royal kitchens of India. Indian Royalty are the custodians of the ancient culinary traditions. Raja, Rasoi aur Anya Kahaniyaan takes us through the history of food prepared in the royal kitchens of India, whose blending of foreign imports, rare fowls, elaborate preparation methods and local herbs, created some of the best and most flavourful food in the country. We get to experience the tales of extravagance and eccentricity, of desperation and innovation, and of happy accidents. The royal love for creativity and uniqueness have led to a rich culinary tradition that makes Indian cuisine one of the most exciting ones in the world.
A single man’s quest to end suffering changed the course of history for a large part of the continent. In ‘Buddha-Sutra’ we examine various facts about the Buddha, his teachings and the spread of Buddhism. This series of animated shorts also explores the impact Buddhism has had on art and architecture, politics and history.
Sakshi Tanwar is on a mission to celebrate Indias festivals. Join her as she celebrates each festival by sharing her long cherished, heirloom recipes of various bhogs prasads identified with the Gods. Peppered with folklores, legends and Sakshis personal anecdotes, Tyohaar Ki Thaali is a show that offers a delectable mix of stories and recipes that will inspire you to cook more
After the resounding success of the first two seasons, EPIC Channel presents a revamped avatar of its Raja Rasoi series. EPIC Channels Raja Rasoi series - titled Raja Rasoi Aur Andaaz Anokha - stands true to its name. While the lore and love of Indian food remains just as passionate, the new season presents a discovery oriented show format that transforms table-top cooking into an exciting food lab. Featuring renowned chef Ranveer Brar, the show will take you to his retreat an old-world bungalow basking in the laidback vibe of Goa and then along on a ride nostalgia and rediscovery both personal and culinary. Ranveers passion for culinary art makes him a perfect fit as the host for the latest season of the food series. He has dedicated this experimental streak and passion for food to his mentor Munir Ahmed, a quaint, ordinary yet passionate food enthusiast from the gullies of Lucknow who greatly influenced Brar while growing up in his hometown.
India has a deep cultural heritage full of mythological and historical battles fought for power and supremacy. The Hindus even have Kshatriya warrior clans, who dedicated their entire lives to honing battle skills and fighting wars. Contrary to the popular belief that martial arts originated in China, martial arts have strong roots in Indian history and Hindu mythology. Bodhidharma, a Buddhist monk from South India, is even credited to be the first to teach Kung Fu at the Shaolin Temple. In Shastra Ke Shaastra – The Indian Legacy, delve deep into the roots of the different indigenous weapons that originated in India and continue to be used in various martial arts and performance arts around the country.
Sharanam takes you on a poignant journey across some of the holiest sites in India, where millions of people following different faiths and beliefs congregate to experience something greater, something bigger than themselves. Through personal stories and experiences, Sharanam showcases the unbreakable thread of faith that not only binds the pilgrims to their Gods but also the nation with itself.
Lost Recipes is about the rediscovery of dishes dropped from the pages of history, and re-living the long-lost traditions, and perhaps, reviving them. Chef Aditya Bal heads off to different regions in India, from Uttarandhra to Kutch, on a quest to unearth these once-popular culinary rituals and recipes. Because all these recipes are no longer found in cookbooks, Aditya must turn back the clock and wade through memories and folklore to find the original Lost Recipes.
We love our food in India... from Idlis to Jalebis, Patrani Macchi to Rasgulla - but have you ever wondered how these recipes came to be? Come join us on a delicious journey - tracing the recipes and their ingredients across the years
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