Quest

While learning to prepare a Naga pork delicacy, Alex gets an understanding of the different dishes and cooking styles of Nagaland's tribes.

While learning to prepare a Naga pork delicacy, Alex gets an understanding of the different dishes and cooking styles of Nagaland's tribes.

From traditional smoked pork in Nagaland to frog meat in Shillong, Alex finds out the secrets of tribal cuisine in Nagaland.

While cooking the local fish of the Jaintia region of Meghalaya, Alex also gets acquainted with the culinary heritage of Sylhet in Bangladesh.

Alex Outhwaite meets the descendants of the royal families of Hyderabad and Lucknow, and they tell her about the culture and cuisine of both kingdoms.

Alex Outhwaite meets a Nawab in Lucknow, who shows her how to make Gosht Mawazad, a decadent Awadhi dish with mutton and dry fruits.

Be it recipes that evolved from hunting or dishes that were prepared as offerings to god, Alex uncovers the secrets of royal Bagheli cuisine.

Be it recipes that evolved from hunting or dishes that were prepared as offerings to god, Alex uncovers the secrets of royal Bagheli cuisine.

While learning to prepare a Naga pork delicacy, Alex gets an understanding of the different dishes and cooking styles of Nagaland's tribes.

From traditional smoked pork in Nagaland to frog meat in Shillong, Alex finds out the secrets of tribal cuisine in Nagaland.

While cooking the local fish of the Jaintia region of Meghalaya, Alex also gets acquainted with the culinary heritage of Sylhet in Bangladesh.

Alex Outhwaite meets the descendants of the royal families of Hyderabad and Lucknow, and they tell her about the culture and cuisine of both kingdoms.

Alex Outhwaite meets a Nawab in Lucknow, who shows her how to make Gosht Mawazad, a decadent Awadhi dish with mutton and dry fruits.

Be it recipes that evolved from hunting or dishes that were prepared as offerings to god, Alex uncovers the secrets of royal Bagheli cuisine.

From chicken with bamboo shoots to a banana stem dish called Posola Musar Ali Khan, Alex learns to make some popular dishes of Assam.

From chicken with bamboo shoots to a banana stem dish called Posola Musar Ali Khan, Alex learns to make some popular dishes of Assam.

From traditional smoked pork in Nagaland to frog meat in Shillong, Alex finds out the secrets of tribal cuisine in Nagaland.

While cooking the local fish of the Jaintia region of Meghalaya, Alex also gets acquainted with the culinary heritage of Sylhet in Bangladesh.

Alex Outhwaite meets the descendants of the royal families of Hyderabad and Lucknow, and they tell her about the culture and cuisine of both kingdoms.

Alex Outhwaite meets a Nawab in Lucknow, who shows her how to make Gosht Mawazad, a decadent Awadhi dish with mutton and dry fruits.

Be it recipes that evolved from hunting or dishes that were prepared as offerings to god, Alex uncovers the secrets of royal Bagheli cuisine.

From chicken with bamboo shoots to a banana stem dish called Posola Musar Ali Khan, Alex learns to make some popular dishes of Assam.

While learning to prepare a Naga pork delicacy, Alex gets an understanding of the different dishes and cooking styles of Nagaland's tribes.

While learning to prepare a Naga pork delicacy, Alex gets an understanding of the different dishes and cooking styles of Nagaland's tribes.

While cooking the local fish of the Jaintia region of Meghalaya, Alex also gets acquainted with the culinary heritage of Sylhet in Bangladesh.

Alex Outhwaite meets the descendants of the royal families of Hyderabad and Lucknow, and they tell her about the culture and cuisine of both kingdoms.

Alex Outhwaite meets a Nawab in Lucknow, who shows her how to make Gosht Mawazad, a decadent Awadhi dish with mutton and dry fruits.

Be it recipes that evolved from hunting or dishes that were prepared as offerings to god, Alex uncovers the secrets of royal Bagheli cuisine.

From chicken with bamboo shoots to a banana stem dish called Posola Musar Ali Khan, Alex learns to make some popular dishes of Assam.

While learning to prepare a Naga pork delicacy, Alex gets an understanding of the different dishes and cooking styles of Nagaland's tribes.

From traditional smoked pork in Nagaland to frog meat in Shillong, Alex finds out the secrets of tribal cuisine in Nagaland.

From traditional smoked pork in Nagaland to frog meat in Shillong, Alex finds out the secrets of tribal cuisine in Nagaland.

Alex Outhwaite meets the descendants of the royal families of Hyderabad and Lucknow, and they tell her about the culture and cuisine of both kingdoms.

Alex Outhwaite meets a Nawab in Lucknow, who shows her how to make Gosht Mawazad, a decadent Awadhi dish with mutton and dry fruits.

Be it recipes that evolved from hunting or dishes that were prepared as offerings to god, Alex uncovers the secrets of royal Bagheli cuisine.

From chicken with bamboo shoots to a banana stem dish called Posola Musar Ali Khan, Alex learns to make some popular dishes of Assam.

While learning to prepare a Naga pork delicacy, Alex gets an understanding of the different dishes and cooking styles of Nagaland's tribes.

From traditional smoked pork in Nagaland to frog meat in Shillong, Alex finds out the secrets of tribal cuisine in Nagaland.

While cooking the local fish of the Jaintia region of Meghalaya, Alex also gets acquainted with the culinary heritage of Sylhet in Bangladesh.

While cooking the local fish of the Jaintia region of Meghalaya, Alex also gets acquainted with the culinary heritage of Sylhet in Bangladesh.

Many European colonies vied for dominance and cultural supremacy in Bengal. As a result, its cuisine imbibed many Western influences.

Alex meets some veteran sweet shop owners in Kolkata, who teach her to prepare forgotten Bengali sweets.

Called 'khad maas', game meat in Rajasthan used to be slow-cooked in underground pits by soldiers to ensure that enemy troops didn't see any fire.

Alex discovers the ingenuity and artistry of Rajasthani cuisine, as she learns to make a traditional meat preparation, which uses meat leftovers.

After finding his grandparents' handwritten recipes, Vikramaditya Sodawas, the owner of Karni Fort, decided to revive his family's prized recipes.

Alex visits Karni Fort and Fort Begu in Rajasthan, where she unearths some prized dishes of the nobilities.

In Kolkata, Alex meets Rajiv Neogi and Siddhartha Bose, food experts who introduce her to some of the forgotten dishes of Bengali cuisine.

In Kolkata, Alex meets Rajiv Neogi and Siddhartha Bose, food experts who introduce her to some of the forgotten dishes of Bengali cuisine.