• 2017
Raja, Rasoi Aur Andaaz Anokha

Summary Hosted by chef Ranveer Brar, the show takes you to his retreat - an old world bungalow basking in the laid back vibe of Goa and then along on a ride nostalgia and rediscovery; both personal and culinary. View more details

  • 2017

Raja, Rasoi Aur Andaaz Anokha

Directed : Unknown

Written : Unknown

Stars : Ranveer Brar Manwendra Tripathy

All cast & crew

8.6

Details

Genres : Documentary

Release date : Jul 6, 2017

Countries of origin : India

Official sites : epic channel Official site

Language : Hindi

Production companies : Rangrez Films

Summary Hosted by chef Ranveer Brar, the show takes you to his retreat - an old world bungalow basking in the laid back vibe of Goa and then along on a ride nostalgia and rediscovery; both personal and culinary. View more details

Details

Genres : Documentary

Release date : Jul 6, 2017

Countries of origin : India

Official sites : epic channel Official site

Language : Hindi

Production companies : Rangrez Films

Photos

Raja, Rasoi Aur Andaaz Anokha (2017)

Episodes

View All Seasons
Episode 1 • Jul 06, 2017
Beat the heat
Episode 2 • Dec 31, 1969
Gaon ka swad
Episode 3 • Dec 31, 1969
Bheem ki rasoi
Episode 4 • Dec 31, 1969
Flavours from Lucknow
Episode 5 • Dec 31, 1969
Safar ka khana
Episode 6 • Dec 31, 1969
Memories of raaj
Episode 7 • Dec 31, 1969
Chaat
Chef Ranveer Brar shares the authentic 'chatpata' recipe of Tamatar ki Chaat from Banaras, a perfect blend of potato, tomato, tamarind, and spices. He talks about how chaat was also prepared before the advent of potatoes in India. Brar goes on to make one such inherited item - Kachaalu ki chaat. To enhance the taste of these dishes, he also prepares Amrood and Mooli ki chutney.
Episode 8 • Dec 31, 1969
Accidental cuisine
Episode 9 • Dec 31, 1969
Sadhya
As Chef Ranveer gushes about the sheer scale of Kerala's cuisine, the Sadhya, a vegetarian Brahmin feast is in order. He first cooks the Vegetable Thoran with its innovative use of coconut. He then demonstrates the Pachadi, a type of raita. For dessert, he chooses Adai Pradhaman - a combo of coconut, palm jaggery, and cardamom. Apart from these dishes, Sambhar, Rasam and Avial are in prep, too.
Episode 10 • Dec 31, 1969
Royal indulgence
Episode 11 • Dec 31, 1969
Culinary legacy of Goa
Episode 12 • Dec 31, 1969
Main dish from fruits
Episode 13 • Dec 31, 1969
Marshal cuisine
Episode 14 • Dec 31, 1969
The exotic north-east
Episode 15 • Dec 31, 1969
Lucknow ki subah
Episode 16 • Dec 31, 1969
Food of the gods
Episode 17 • Dec 31, 1969
Forgotten
Sometimes recipes get lost over time. Almost. Chef Ranveer gets his hands on a 10-year-old recipe of Murg Choley, handwritten and signed by the chef who created it at a small hole in the wall eatery, in New York City. Chef Ranveer also cooks the yummy Mutton Beliram. Its namesake Chef Beliram was a very sought-after street chef of Lahore, but here's a twist- he was vegetarian!
Episode 18 • Dec 31, 1969
In the jungle
Episode 19 • Dec 31, 1969
Food as traditional medicine
Episode 20 • Dec 31, 1969
Farm
Chef Ranveer is surrounded by a variety of fruits, vegetables, and spices on his friend's farm, so he can't possibly leave without cooking. He begins with a pumpkin curry that's made with kokum, nutmeg, black peppercorns, and clove leaves. Then he roasts mackerel in galangal and banana leaves. For a salad, he puts together roasted beetroot, cashew, apple, star fruit, and kokum juice.
Episode 21 • Dec 31, 1969
Colva beach
Episode 22 • Dec 31, 1969
High in the Himalayas
Chef Ranveer makes Kahwa from Kashmir in the traditional kettle called Samovar. With cinnamon, cardamom, saffron, and almonds, the slow tea-brewing creates a pahadi ambience. He then makes Yarkhandi Pulao which came to India through the Silk Route. Speaking of millets in India, Ranveer makes Jhangore ki Kheer from barnyard millet, a millet that he came across in a small village in Rishikesh.
Episode 23 • Dec 31, 1969
Portuguese food
Episode 24 • Dec 31, 1969
Tribal
Episode 25 • Dec 31, 1969
Kebabs
Chef Ranveer prepares Bihari kebab, a rustic kebab that was popular in East Bengal during the rule of the Nawab of Murshidabad. He then makes the coarse Chapli kebab, also known as Pishauri kebab. He deconstructs the Lazzat e taam, the mix of 32 spices used in the making of the Galouti kebab. Chef Ranveer and Manu Bhai set up a kebab stall in the market as he gets nostalgic about Muneer Ustaad.
Episode 26 • Dec 31, 1969
French influence
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