Press Centre

Parveen’s Indian Kitchen

  • Episode:

    5 of 10

  • Transmission (TX):

    Sun 17 Feb 2019

  • TX Confirmed


  • Time

    9.30am - 10.30am

  • Week:

    Week 08 2019 : Sat 16 Feb - Fri 22 Feb

  • Channel:


  • Published:

    Tue 05 Feb 2019

The information contained herein is embargoed from all Press, online, social media, non-commercial publication or syndication - in the public domain - until Tuesday 12 February 2019.


Episode 5


Parveen showcases a vegetarian and vegan family favourite recipe – tarka daal. She also demonstrates her simple technique of making chappatis at home. 


In Amritsar, the cameras have exclusive access to one of the biggest kitchens in the world, feeding up to 100,000 people a day at the glistening Golden Temple. Plus, Parveen lines up Gayatri Peshwaria, a chef and food educator at Amritsar’s DAV Public School, where school children take on the challenge to cook Halwa with a twist. 


Back in the UK, Parveen is keen to share her top tips of procuring a basic pantry for an Indian feast at any time. Parveen uncovers more flavourings to keep at hand to give dishes that extra Indian flare. 


In the kitchen, Parveen cooks her youngest son’s favourite dish, a super easy lamb mince curry – keema aloo matter, served with basmati rice. And as part of her journey of regional Indo-culinary discovery, Parveen visits a London-based restaurant called Little Kolkata. She meets the owners to learn how traditional family recipes have inspired them to introduce their regional cuisines from Calcutta to UK restaurant tables.