Genre: Travel • Food | 26:04
Age Description: U - Suitable For All
The Ghorpades come from a legacy that cannot be neglected when we speak of the Maratha empire and its prowess. The Ghorpade family who are closely related to the Chatrapati Shivaji’s own Bhosle family get their name from their display of tact using a ghorpad monitor lizard to scale the walls of their enemy’s fort. The Ghorpades were the commander in chief for many of the Bhosle family’s rulers and were the key family to hold down the Maratha empire in the Deccan region. Over the decades one of the Ghorpade branch found themselves settled in Sandur, a small town of Karnataka. Today, even though the family has launched off into business, Kartikeya is very adamant to hold on to one of their most prized legacies i.e. of Maratha cuisine especially the Maratha Deccan cuisine of Karnataka that distinguishes it from the others in the country. Kartikeya born and brought up in an environment where Marathi and Kannada both were staple languages found a lifelong passion for authentic Maratha cuisines when he started to note down recipes from his family chef of decades. Kartikeya found himself spending days on end with this chef learning and recording numerous Maratha dishes emerging from the Ghorpade family. Today an experienced chef and host, Kartikeya finds joy in inviting his friends and family and cooking his most favourite dishes from them. It is Kartikeyas love for feeding people that has also been transferred to his daughter Anuskha. Anushka, a trained pâtissier, is also taking this new found legacy forward in her own ways. Together both of them treasure and share this very vital aspect of legacy from the culinary point of view that often seemed to be overlooked in the grand scheme of Maratha history.
This episode takes us to Rajasthan, and tells us of the curse that fell upon it that made it a dry, barren desert devoid of vegetation. So while we explore Rajasthan’s survival food like Panchkuta that has its origins in scanty conditions, we also go on a historical journey wherein its food evolved into this rich cuisine that combines the delights of Rajput, Marwari, Mughlai, and English cooking. We get to the heart of the royal kitchens of Jodhpur and Jaipur and learn of the finest of fine recipes and food traditions.
Tamil Nadu: This takes us to the Land of Temples- Tamil Nadu and tells the story of its food which is a story of the dynasties that ruled the land, most importantly the Cholas, and of the voyages of Chettinars who travelled to shores afar and brought back with them myriad flavours that come together in their Chettinad cuisine. We learn of the food traditions of these rice-eaters, trace the origins of sambhar and get a taste of Tanjore’s idli, dosa, rasam, poriyal, pongal, fish sambhar, kesari maas, mango pachri, complete with payasam and filter kaapi In Puddukottai, we find the legacy of the British Raj in their Anglo-Indian food and their game food.
The most exhilarating journey into the history of the country’s capital, with stories as delicious as its food We go on a discovery of the roots of one of India’s most loved culinary cultures and discover them in Mughal, Persian, and English food traditions. Exploring the indiscrete charms of old Delhi, we find the most exciting account of the origin of the ubiquitous chat.
At the crossroads of the ancient silk route, laden with its bounties, here we journey into the Kashmiri kitchen that thrives on the fruits of the Dal Lake and loves the lamb We go floating by the floating gardens- the ecosystems that provide for every Kashmiri’s hak-bhatta, get a taste of the Kashmiri Pandit’s nadru palak and rogan josh, Jammu’s ambal and kulth ki dal, and get a most delightful and elaborate experience of the traditional Kashmiri Wazwan- the lavish multi course meal that is Kashmir’s identity.
Here we find ourselves in the rich, fertile land of Punjab. We go collecting mustard from the lush mustard fields and discover the farmer’s food- his makke ki roti with dollops of butter, sarson ka saag, rajma and lassi- learning how the land meets the requirements of its keeper- the tall, broad wheat-eater Punjabi. At the golden Temple, we learn of the humbling origins and experience the phenomenon of Langar. We rejoice in the bounties of this land at the harvest festival of Lohri, with enough jaggery and chikki to leave us warm, and oh so full.
Himachal takes us on a breathtaking food journey to a part of the country that was historically always at war and where little grew, and we’re fascinated to discover how these limitations amalgamate with the local needs to form a cuisine uniquely Himalayan. We discover the Kangri Dham- a community meal that marks all celebrations and its essential constituent- Madra- a curd based preparation quintessential to Himachali kitchens. We share meals with the royal families of Kuthlehar and Nahan and take with us jams and jellies, after learning about the history of fruit processing in this region that is the fruit basket of the country.
Here we journey into the holy cities of Banaras and Allahabad along the fertile Ganga-Jamuna doab and discover their histories that are as ancient as history itself. We learn how religion becomes a way of being and manifests itself in all aspects of life, including food. In this land of Shiva, bhang keeps his people on a higher plane of consciousness, closer perhaps to salvation.
Tracing the history of the former nawabs of erstwhile Awadh, this takes us on a journey into the royal kitchens of Lucknow and Mehmudabad. We discover the origins of dum biryani and the fascinating lore behind the galawati kebabs. Eating with the nawabs of Mehmudabad, we are teleported to another era, and we see how the indulgence of the nawabs gave way to a city so indulgent, it’s streets full of delicate culinary delights. From shab deg to shahi tukda, bater lawabdar to mutton pasanda, and from Tundey Kebabi to Sakhawat Ali’s restaurant that goes back six generations- we explore and indulge
We travel to Mysore and trace the histories of its royals- from Tipu Sultan to the Wodeyar King and discover how the culinary delights of the royal kitchens came to be integral to the cuisine of Mysore at large- Mysore pak being the most delicious example. After exploring Karnataka’s quintessential Mysore dosa, vada and bonda tracing their origins through one of the oldest written accounts of food- Manasollasa and crossing pepper plantations, we come to the beautiful, hilly Coorg where we learn how Coorgis have adapted their food to be in sync with nature.
We go on a breath-taking journey into God’s Own- Kerala and discover food that may well befit the Gods. We go along backwaters and on coconut trails, meet fishermen and learn of Chinese fishing nets. We discover the heady combination of fried fish and toddy- a fisherman’s staple diet, complete with rice, appam and puttu. We learn the story of avial and Kerala’s beloved banana- fruit, vegetable and snack, all in one
This takes us to the dry, arid Kutch where we discover, to great joy, that despite scanty vegetation, there is no dearth of culinary delights. We travel across this land of Krishna and Mahavir and learn how their teachings of Ahimsa are also the guiding principle behind the eating habits and evolution of the cuisine of this region. This is why the sumptuous and colourful Kutchi and Gujarati thalis are fully vegetarian, but in no way lacking in any flavor. We trace the origins of the most loved Gujrati snacks- dabeli and dhokla, and the famous Gujrati kadhi- a treat for the taste buds. We discover the Parsi cuisine- its dhansak and patrani machhi, and hear delightful food stories from the royal kitchens of Misrot and Rajpipla. We trace the history of the White Revolution in Anand, home to India’s most loved Amul Butter, marking an end to this utterly delicious and exhilarating journey.
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.
Rich with many shrines and temples, both ancient and new, India is a living spiritual entity. These holy sites literally stand for our culture, beliefs and scriptures. Parikrama takes you to several of these places of worship narrating the story behind its origin and its significance. As you travel through these sacred sites with us, you also embark on your own spiritual journey.
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.
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.
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
Indipedia is an anchor driven episodic series that showcases the CUSTOMS OF INDIA that are so obvious but not so researched. The word CUSTOM in this case refers to an umbrella term for rituals, superstitions, symbols, inventions, livelihoods, arts, crafts, culture and more. Indipedia would unearth simple and logical meanings behind everyday practices across India through the eyes of a young firangi. Explaining the science, mythology and history behind the traditions and values. It will highlight all the unique features, their origin and existence that make India what it is today. The show will be 30 mins fast paced episodes showcasing things that make India studying each aspect carefully and meeting experts to fathom its significance.
India is known for its remarkable architecture and serene landscapes. Its rich history is steeped in mystery its vastness - lends itself to several stories and urban legends.Ekaant takes you through the abandoned roads and alleys of some of Indias historic locations. Travelling through the spread out palaces and deserted forts, the show documents and investigates the eerie processes of abandonment of each site.How flourishing towns and cities came to be in ruins, is the question each episode seeks to answer. Ekaant explores the ceasing of life and the triumph of nature even in the most populated of places and takes you on the road no longer travelled.
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.
Shelter - one of mankinds most basic physiological needs. At least thats what it started out as at the beginning of time. From dwelling in caves to carving out temples in mountains, mankind has redefined shelter with every passing era. Though the underlying philosophy of any monument is to serve some sort of function, great architecture is fuelled by imagination. Indias architecture is built on that very imagination and is a fascinating fusion of both art and science. From strategically placed astronomy towers to impressive and awe-inspiring tombs, Indian architecture has pushed the limits of engineering and design. Sanrachna explores these architectural wonders and how the makers of these marvels made them without the aid of modern mechanics and machinery. With an immensely astute sense of engineering, the architects were able to construct fortresses that have stood the test of time, unshaken by its changes. Join our host Vaibhavi as she travels through the country discovering the fascinating stories behind Indias outstanding monuments and its architecture. Sanrachna will leave you in awe of the past and its ability to do what we cant, even with our modern tools and fancy tricks.
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
Safarnama is more than just a mere journey one wants to complete just to check out that one task from the ‘To-Do List”. It is something just one of its kind. In Safarnama, we are up for a soul-fulfilling journey with Ankit Siwach that is to begin in Mumbai and cease at Ladakh. This journey is to witness numerous unseen moments and unfelt experiences via a thrilling, adventurous route. It isn’t just about navigating roads using GPS but more of digging deeper into the beauty of India to understand life better.
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