Episode list

David takes the road less traveled and finds a tranquil vineyard outside busy Mumbai that produces fine Italian wine. The discovery inspires an Italian-Indian culinary adventure that includes succulent dishes like: Italian lamb spezzatino, garam masala risotto, shredded cabbage salad, schiacciata con l'uva, arancini and potato croquettes.

With a weekend to spend in Mumbai, David explores the city's vast and extraordinary food scene. From small traditional cafes to hip new restaurants, David is everywhere collecting and sharing recipes including a vegetarian carbonara, Indian carrot salad, melanzane spaccate, pasta con broccoli, and coconut curry shrimp.

Giving back to the community is a big part of Indian culture. David and some friends volunteer at Delhi's largest Gurudwara, Gurudwara Bangla Sahib, which serves 20,000 people of different religions every day.

David embarks on a remarkable culinary journey through Rajasthan and discovers that it's cuisine has been defined as much by the regions arid climate as by its traditional warrior culture. The experience is authentically guided by Executive Chef Akshraj Jodha, a descendant of a Rajput royalty, and includes dishes like: laal maas, sprouted chickpea salad, Indian rice with curd and chili powder, and slow cooked mutton.

David is in Rajasthan exploring the land of the Kings, and who would be a better guide than the direct descendant of a Maharajah himself? David meets up with KV Singh to learn about Rajasthan's royal history and customs while sharing some of his own between a heated match of elephant polo. Together David and KV create a never before seen blend of royal Indian cuisine and Italian peasant food including a mutton bolognese, 5 minute tomato sauce, carrot halwa, and fall apart mutton.

There's a growing community of Italian ex-pats living in Mumbai, and it was only a matter of time before David sniffed them out. David and his newfound Italian friends bring the dolce vita to Mumbai playing soccer on the beach and enjoying a traditional Sunday pranzo with authentic Italian ingredients. Featured recipes include Bombay duck, stuffed pomfret, paccheri con gamberi, and Italian style basa fish.

David is challenged to an Indo-Italian cook off by ITC Maratha's Executive Chef Rajdeep Kapoor. The three round cook off will pit Indian against Italian cuisine using a common star ingredient. Which will reign supreme; Indian or Italian meatballs, David's comforting eggplant pasta or Rajdeep's exotic Badin Jaan, traditional mushroom biryani or an authentic Italian mushroom risotto?

David takes a trip to the remote village of Mundota to visit his friends, Vikram and Alka, who will teach him about the spiritual nature of Indian cooking. He is surprised to learn that this flavourful way of cooking does not use onions or garlic. David learns to make traditional and rustic Rajasthani recipes including tapori, sookha aloo, khichri, ker sangria, and cauliflower with fenugreek.

When David discovers a dairy farm that makes Italian cheeses in India, he takes it upon himself to investigate. Inspired to see Indians embracing the fundamentals of Italian food, David returns the favour and meets up with of world-renowned ITC Hotel Chef Manjit Gill to explore the properties of the mustard plant and the oil it produces. How does mustard oil compare to extra virgin olive oil? How does Indian cheese stack up against Italian cheese? David answers these questions by making mustard pomfret, mixed vegetable pakoras, pasta al forno, and sweet carrozza.

Bukhara is one of India's most famous restaurants, known for it's highly guarded dal recipe. David is determined to get the recipe from ITC Bukhara's head Chef Manisha Bhasin, who graciously teaches him the principles of developing his own garam masala and how to use it for flavouring. David takes his newfound masala recipes to infuse some Italian peasant cuisine such as cavolo stufato, and fresh fruit salad with chaat masala.

David's comedian friends Mohan and Vidyu take him on a culinary tour of Chennai's Tamil Nadu vegetarian culture, from a typical breakfast to a tour of a snack factory where they teach him how to make chutney. The group receives an invitation to a potluck that evening, so David barters with the locals for vegetables and takes his newfound knowledge to create a hot new version of some Italian classics like stewed cabbage in tomato sauce, and pasta with yellow lentils.

There is a jewel in the heart of every city, and in Delhi, it's name is Hauz Khas Village. Hauz Khas Village draws a young, trendy crowd and is known for it's designer boutiques and small cafes. David meets Raavi and Robbie, half brothers who own the Flipside Café in Hauz Khas and give David the insider's tour of the village. David, Robbie, and Raavi explore eachother's roots by sharing their favourite childhood recipes and other Italian classics like eggplant parmigiana, crepe Milanese, potato and green bean salad, and a banana chocolate cake.

On a long trip to India, David is bound to feel homesick for his family and his culture. David finds a little slice of home in the kitchen of the ITC Grand Chola. David and executive Chef Massimo Gullotta spend the day indulging in Italian foods and customs, including a turbulent trip to sea to catch their own fish, followed by some hard bargaining at the fish auction. Together they prepare Italian delights such as various pizza's, pasta with calamari and mussels and classic spaghetti alio e olio.