Asparagus and yellow peppers tossed with tangy spices and almonds.
Aditya Bal has a fiery treat in store on Chakh Le India from the Sailana region of Marwar, and all you need is chicken, red chillies, garlic and lots of ghee.
Quick and easy to cook, lamb chops mixed in with a range of flavours & garlicky undertones.
Try Aditya Bal's version of Himachali tawa murgh. Chicken pieces marinated in curd, cream and freshly ground garam masala. Topped with a sizzling tempering of red chillies and coriander.
Aditya Bal whips up his version of the Parsi mutton cutlets. They are succulent and delicious.
Potatoes fried in a thick coating of poppy seeds is a signature dish from Bengal.
Fried fish cooked in a tangy tamarind gravy with freshly ground spices. An authentic Andhra delicacy.
Bangda fish cooked Goan style in a spicy peri peri masala.
Perfect rice cooked with potatoes and peas with flavours of raw mango and assorted spices.
Goats brain cooked in masalas pahadi style.