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Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits:
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Sambhar & Coconut Chuteny
Kathal Ke shami Kabab
Anglo Indian cuisine and the influneces of the Raj
The history origins and significance of "Shorva"
History of ther tandoor and its foray in Indian cuisine.
A cultural context into hyderabad , its turk afghan connections and its cuisine.
A cultural context into Lucknow , its persian roots and its cuisine.
The travel of india food to Uk , history of moti mahal.
An insight inti kerala , its three primary cultures and toddy shop food.
Delhi , its cuisine , culture and the history of Pasanda.
History and the anthropological study of Biryani.
Pulao history , etymology and its travels from persia
Kashmiri cuisine , an intruduction
A conversation on rice puddings in India , firni , kheer , gulatthi
A history of bread n butter puddings in india (double ka meetha , shahi tukda ).
Halwa / helwa and its travles from Arab to india , various connotations
Double Ka Meetha