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Parveen’s Indian Kitchen

  • Episode:

    4 of 10

  • Transmission (TX):

    Sun 10 Feb 2019

  • TX Confirmed


  • Time

    9.30am - 10.30am

  • Week:

    Week 07 2019 : Sat 09 Feb - Fri 15 Feb

  • Channel:


  • Published:

    Wed 30 Jan 2019

The information contained herein is embargoed from all Press, online, social media, non-commercial publication or syndication - in the public domain - until Tuesday 5 February 2019.


Episode 4


Parveen shares a delicious recipe which exudes decadence, indulgence and celebration, all from the humble carrot – gajar ka halwa. Continuing the theme of celebration, it’s Diwali! And in Amritsar, known as the heart of Punjab, Parveen has lined up Gayatri Peshwaria, who lets us in to her home during a family Diwali dinner, and she showcases her family favourite recipe of paneer on an open fire. Parveen also enlists Sanket Khana of Khana Sweets, who gives us a behind-the-scenes tour of one of the most popular destinations for Diwali treats and breakfast for Amritsari locals and those visiting. 


Parveen opens her pantry to share her top tips on keeping five unusual products which will add an Indian flare to any store cupboard. 


As the sun sets on Amritsar, the bright lights of the gilded Golden Temple shine upon the many visitors and worshipers of Diwali at the temple. People gather and the streets are buzzing as they wait for spectacular fireworks to celebrate the final day of Diwali. 


In her kitchen, Parveen works her magic on turning the humble chickpea into a star attraction! And as part of her journey of regional Indo-culinary discovery, Parveen visits award-winning chef Vivek Singh at his London restaurant, The Cinnamon Kitchen. Inspired from his training and running a kitchen in Jaipur, Rajasthan, chef Vivek introduces Parveen to an array of traditional Rajasthani cuisine.