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Parveen’s Indian Kitchen

  • Episode:

    6 of 10

  • Transmission (TX):

    Sun 24 Feb 2019

  • TX Confirmed


  • Time

    9.30am - 10.30am

  • Week:

    Week 09 2019 : Sat 23 Feb - Fri 01 Mar

  • Channel:


  • Published:

    Tue 12 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 19 February 2019.


Episode 6


Parveen makes some mouth-watering spicy marinated lamb chops, and shows us what goes spices goes into her garam masala mix. 


In Jaipur, we take a trip to buy spices with two sisters, and Parveen lines up a visit to a family business, Sweet Caterers, who supply sweet treats for weddings, parties and even royalty. Here, we get a look at how traditional Indian sweets are made.


Back in the UK, Parveen shares her top tips from the freezer isle, from ready chopped garlic to her favourite – the frozen pea. Parveen explores the frozen items that can help you whip up Indian dishes in an instant. 


In the kitchen, Parveen puts a spicy Indian twist on the humble roast chicken, showing that Indian spices can also add favour, and flair, to simple roast potatoes. 


Back in India, the love affair with potatoes continues as we get a cooking lesson in Jaipur from Kiran Rathore, who shows us a traditional family recipe. 


And as part of her journey of regional Indo-culinary discovery, Parveen visits an East London based restaurant called Gujarati Rasoi. She meets the owners to learn how traditional family recipes have inspired them to introduce their regional cuisines to UK restaurant tables.