Episode 2
Parveen showcases her simple and fool proof recipe for making the perfect spicy lamb burgers – her version of the infamous Chappal kebab. Quick and easy Indian cooking at the home is Parveen's goal. Parveen opens the doors to her pantry and shows us which pulses, beans and lentils should be kept at home – clearing that Daal debacle.
In India, Parveen introduces well published food historian Salma Hussain, who showcases her version of an old royal Mughal dish: Lauzeena, a cardamom spiced bread and saffron milk pudding, followed by a feast with friends.
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