A food enthusiast and an aspiring culinary artist, chef Smit Sagar gives an ode to the great Indian street food with his show 'Taste Ki Gully' on Zee Zest.

chef - Chef Smit Sagar | Zee Zest

Smit Sagar

chef & host - Rakesh Raghunathan | Zee Zest

Rakesh Raghunathan

chef & host - Ajay Chopra | Zee Zest

Ajay Chopra

chef & host - Pankaj Bhadouria | Zee Zest

Pankaj Bhadouria

chef & host - Harpal Singh Sokhi | Zee Zest

Harpal Singh Sokhi

chef & host - Gautam Mehrishi | Zee Zest

Gautam Mehrishi

chef & host - Kunal Kapur | Zee Zest

Kunal Kapur

chef & host - Tejasvi Chandela | Zee Zest

Tejasvi Chandela

chef & host - Akanksha Khatri | Zee Zest

Akanksha Khatri

zeezest

Ruby Chocolate Cheesecake

Chilli Paneer

Smoked Paneer Tikka Open Sandwich

Pizza Samosa

Broccoli Tikki 

Filter Coffee Cake

Bikaneri Mixed Papad

Dal Bati Churma 

Idli and Sambar

Pazham Pori

Thavala Adai

Pethe Ki Barfi

Chainaki

Chocolate Mug Cake

Mutton Taka Tak

Sundae

Rainbow Cake

Chana Patorey

Bajre Ki Khatti Raab is a traditional Rajasthani drink which is generally prepared to counter the cold winters. It has been a part of Rajasthani cuisine from past many centuries. Bajra (Pearl Millet) is loaded with proteins, phosphorus, iron, magnesium and fibres. Due to its rich composition of minerals and proteins, it offers numerous health benefits.Chef Ajay Chopra’s recipe combines bajra and curd to make a flavourful and nourishing combination to beat the winter cold. This Bajre Ki Khatti Raab will make your winters comfortable.

Bajre Ki Khatti Raab is a unique Rajasthani drink. Chef Ajay Chopra shares the recipe for this nourishing winter beverage.

Chef Ajay Chopra shares the recipe for Bajre Ki Khatti Raab, a unique Rajasthani drink.

Watch Bajre Ki Khatti Raab recipe by Chef Ajay Chopra

Bajre Ki Khatti Raab 

Papad Pickles Aur Pyaala

ppp_ep 07_bajare ki khatti rab

Aam Panna and Pineapple Panna are refreshing summer drinks. India is the largest producer of mango, which is a summer fruit in India. So, no wonder each region In India has recipes of drinks, chutneys, curries and even desserts that are made from mango. Aam Panna is a beverage made from mango. Panna literally refers to as something one drinks. Aam Panna is made from raw/unripe mangoes. But here, the chef makes pineapple panna and also panna from ripe mangoes. The addition of spices like cardamom, cumin & black salt gives these drinks more flavour and taste. These spices also help in digestion.The tangy, sweet Aam Panna and Pineapple Panna are breezy summer coolers.

Aam Panna and Pineapple Panna are refreshing summer drinks. Chef Ajay Chopra shares the recipes for these popular summer coolers.

Chef Ajay Chopra shares the recipes for Aam Panna and Pineapple Panna.

Watch Aam Panna and Pineapple Panna recipe by Chef Ajay Chopra

Aam panna and Pineapple panna 

India's 50 Best Dishes - Season 2

50 bd s02 ep_18 recipe_01_aam panna and pineapple panna

Amlana is a refreshing summer drink. It is made from tamarind pulp to which spice powders like cardamom powder, black pepper powder and black salt are added. The addition of mint leaves further enhances the taste.Tamarind is rich in vitamin B, C, potassium, magnesium and other antioxidants which makes it highly nutritious. This refreshing and digestive drink is served as an appetizer with scrumptious and massive Rajasthani thali.This chilled and tangy Amlana is a delicious and refreshing drink.

Amlana is a refreshing summer drink. Chef Ajay Chopra shares the recipe for this tangy drink from Rajasthan.

 Chef Ajay Chopra shares the recipe for the tangy Amlana from Rajasthan.

Watch Amlana recipe by Chef Ajay Chopra

Amlana

ppp_ep 01_amlana

Muskmelon Milkshake & Coconut Milkshake are the two popular beverages that are available in the street shops across India, especially in Mumbai. In fact, Muskmelon Milkshake & Coconut Milkshake epitomise the versatility and ingenuity of Mumbai’s street food scene.The luscious, creamy, tasty Muskmelon Milkshake is served in muskmelon shell and the Coconut Milkshake is served in coconut shell, bringing a uniqueness to these beverages.

Muskmelon Milkshake & Coconut Milkshake are the two popular beverages available in street shops across India. Chef Smit Sagar shares the recipe in detail.

Chef Smit Sagar shares the recipe for Muskmelon Milkshake & Coconut Milkshake.

Watch Muskmelon Milkshake & Coconut Milkshake recipe

Muskmelon Milkshake & Coconut Milkshake

Taste Ki Gully

tkg_ep 09_coconut milkshake

Mud Coffee and Tea are two beverages prepared in a traditional manner. Mud Coffee or Mud Tea refers to the traditional way in which these two beverages are prepared. The Turkish traditional method makes use of hot sand to make tea or coffee. In this method, a small pot is kept in the middle of hot sand. All the ingredients are added to this pot and the pot is rolled in the sand till the coffee or tea starts boiling. The hot tea or coffee is served in kulhads.Here, the chef prepares both coffee and tea in this traditional way. The earthen and rustic flavours of Mud Coffee and Tea will really hook you.

Mud Coffee and Tea are two beverages prepared traditionally. Chef Smit Sagar brings the Turkish way of making these beverages to your kitchen.

Chef Smit Sagar brings the Turkish recipe of Mud Coffee & Tea to your kitchen. 

Watch Mud Coffee & Tea recipe by Chef Smit Sagar

Mud Coffee and Tea

tkg_ep 06_mud tea

Carrot Beetroot Kanji is a delicious, nutritious and filling dish. Kanji is a probiotic winter drink that is good for gut health. This drink is generally made by keeping it in the sun for 6 to 7 days.Carrot and Beetroot are rich in fibre. It’s believed that when carrot and beetroot are boiled along with spices and then left in the winter sun to ferment, it turns probiotic and helps in boosting immunity, helps relieve some daily health problems like gas, bloating and constipation.Carrot Beetroot Kanji is a nutritious and filling drink/snack.

Carrot Beetroot Kanji is both a drink and a snack. Chef Kunal Kapur brings this unique and healthy Ayurvedic combo dish to your kitchen.

Chef Kunal Kapur' Carrot Beetroot Kanji is both a drink and a snack. 

Watch Carrot Beetroot Kanji recipe by Kunal Kapur

Carrot Beetroot Kanji

Food Veda

food veda ep_16 rec_03_carrot beetroot kanji

Pyaaz Waale Parathe are stuffed flatbreads (parathas). The filling inside is made with chopped onions, and boiled and mashed potatoes to which spices are added. This filling is stuffed in a dough and parathas are rolled out. Pyaaz paratha is rich in fibre, minerals and carbohydrates and is low in cholesterol. It can be served as a breakfast or snack. Since it is fibrous and full of nutrients, it can provide energy throughout the day.The crispy, yummy pyaaz waale paratha are healthy and offer lots of nutrition to the body.

Pyaaz Waale Parathe are delicious stuffed flatbread. Chef Harpal Singh Sokhi brings the recipe of this crispy and spicy paratha to your kitchen.



Chef Harpal Singh Sokhi's Pyaaz Waale Parathe are delicious stuffed flatbreads.

Watch Pyaaz Waale Parathe Recipe by Chef Harpal Singh Sokhi

Pyaaz Waale Parathe

Grand Trunk Rasoi

ep09_ rec 03_pyaaz wale parathe 

Ragi Ambali is a nutritious beverage from Karnataka. This healthy drink made using Ragi (Finger Millet). Ragi is a powerhouse of nutrients. It is rich in calcium, potassium, iron, amino acids, and dietary fibre. The addition of curd gives this drink a tangy flavour.This nutritious drink can be had for breakfast or can be served to kids as a after school snack.Ragi Ambali is a tasty and yummy superfood.

Ragi Ambali is a nutritious beverage from southern India. Chef Ajay Chopra shares the recipe for this quick-to-make drink from Karnataka.

Chef Ajay Chopra shares the recipe for the nutritious Ragi Ambali. 

Watch Ragi Ambali recipe by Chef Ajay Chopra

Ragi Ambali 

ppp_ep 05_ragi ambali

French Toast is a dish that attracts people all over the world. It is an easy to make and quick recipe that involves dipping bread slices in a mixture of milk and eggs. The bread is then cooked (lightly fried) in butter till it turns golden brown.Chef Rakesh Raghunathan shares both sweet and savoury versions of this delicious dish. He adds sugar to the milk and eggs mixture for the sweet version, salt and pepper for the savoury version.This buttery, golden-brown French Toast is delightful and will make your Sunday morning even more beautiful.

French Toast is a classic and beloved breakfast dish all over the world. Chef Rakesh Raghunathan shares the recipe in detail.

Chef Rakesh Raghunathan shares the recipe for sweet and savoury French toast. 

Watch French Toast recipe by Chef Rakesh Raghunathan

French Toast

French Toast is a classic and beloved breakfast dish all over the world. 

100% South Indian

100 south indian ep_15 recipe_01_french toast

Anda paratha or egg parotta, as it gets called in the south Indian states is a popular paratha. It’s made either with potatoes and egg or plain egg.It’s popular street food in North India and goes very well with onion and tomato raita or any other gravy.There can be several variations to this simple dish, like the addition of spices to make it more exotic. Mughlai paratha is also egg paratha, but minced meat is added to make it more wholesome.The crispy, flaky and luscious Anda Paratha is a fabulous way to satisfy your hunger pangs.

Anda paratha is a variation of the stuffed paratha family. Chef Ajay Chopra shares his recipe for this drool-worthy paratha.

Anda paratha is a variation of the stuffed paratha family and tastes delicious.

Watch Anda Paratha recipe by Chef Ajay Chopra

Anda Paratha

Anda paratha is a variation of the stuffed paratha family.

India’s 50 Best Dishes

50 bd s01 ep_04 recipe_03_anda paratha

Idli and Dosa are popular breakfasts in Southern India and Sri Lanka. Idli is made by steaming a batter consisting of fermented black lentils (de-husked) and rice.Idlis and dosas are served with chutneys (coconut-based) and sambar. In some places, it's also served with kaara chutney (onion based) or spicy fish curries. The dry spice mixture podi is convenient while travelling.

Idli and Dosa are popular South Indian breakfast dishes made from freshly fermented rice and urad dal batter. Chef Ajay Chopra shares the detailed recipe. 

Idli and Dosa are popular South Indian breakfast dishes made from freshly fermented rice and urad dal batter.

Watch Idli Dosa Chutney recipe by Chef Ajay Chopra

Idli Dosa Chutney

Idli and Dosa are popular South Indian breakfast dishes.

50 bd s01 ep_02 recipe_02_idli dosa chutney

Foxtail Millet Upma is delicious and nutritious breakfast dish from South India. This savoury dish is made with foxtail millets, spices and a few vegetables. Upma made from semolina (rava) is a popular breakfast dish but those who want to eat healthy, Foxtail Millet is a good substitute for semolina or rava for them. Foxtail millets are high in fibers and rich in nutrient.Foxtail Millet Upma is a wholesome and satisfying. It is so filling that itcan be served as a breakfast, lunch or dinner.

Foxtail Millet Upma is delicious and nutritious breakfast dish. Chef Ajay Chopra shares the recipe in detail.

Chef Ajay Chopra shares the recipe for Foxtail Millet Upma, a nutritious breakfast dish. 

Watch Foxtail Millet Upma recipe by Chef Ajay Chopra

Foxtail Millet Upma

50 bd s02 ep_21 recipe_02_foxtail millet upma

Poda Pitha is made with white lentils (Urad Dal) and rice batter. To this batter, jaggery and freshly grated coconut are added. The batter is fermented and then baked.Traditionally, poda pitha is cooked on a slow flame on a chulha. It gets its unique taste from the caramelisation of the sugar. Poda Pitha is said to be the favourite food of Lord Jagannath.Poda Pitha is a uniquely tasty, flavourful, sweet and salty dish that is too good to resist.

Poda Pitha is a traditional recipe from Odisha. Chef Pankaj Bhadouria shares the recipe of this rice-based delicacy.

Chef Pankaj Bhadouria shares the recipe for Poda Pitha.

Watch Poda Pitha recipe by Chef Pankaj Bhadouria

Poda Pitha

Chef Pankaj Bhadouria shares the recipe for Poda Pitha, a rice-based delicacy from Odisha.

Indian Food Classics

ifc ep_12_rec_03_podu pitha

Marble cake is named such due to its streaked appearance that comes from mixing dark and light batter, usually a mixture of vanilla and chocolate. Rocher is a mixture of melted chocolate and chopped almonds that is poured over the marble cake to give the cake a glazed rich look and a delicious taste.Chef Tejasvi’s Marble Rocher Cake with vivid swirls and dense, moist sponge is a sure shot winner.

Marble Rocher Cake is a rich, dense cake. Chef Tejasvi Chandela shares the recipe for this layered cake. 

Watch Marble Rocher Cake by Chef Tejasvi Chandela

Marble Rocher Cake

Marble Rocher Cake is a rich, dense cake. Chef Tejasvi Chandela shares the recipe.

The Baker’s Table

tbt_ep10_rec 01_marble rocher cake

Rainbow Cake is a multicoloured and vibrant variation of the irresistible Swiss roll or Swiss log. This dessert has many variations, but the basic recipe remains the same – a soft sponge cake filled with whipped cream, jelly/jam, or cream.Here chef Tejasvi makes sponge cake batter and adds different colours to different portions of the batter. She then bakes these multicoloured cakes and fills them with strawberry jam and cream cheese frosting.The perfect swirls of cake, the tangy strawberry jam and cream cheese filling make this Rainbow Cake a guilty pleasure.

Rainbow Cake is a colourful variation of the popular Swiss roll. Chef Tejasvi Chandela shares the recipe in detail.

Rainbow Cake is a colourful variation of the popular Swiss roll. 

Watch Rainbow Cake by Chef Tejasvi Chandela

Rainbow Cake is a colourful variation of the popular Swiss roll.

tbt_ep15_rec 01_rainbow cake

Guna is a sweet made during the Teej festival in Rajasthan and also during weddings. It’s given to the bride as a parting gift as Guna has a long shelf life. This dish has both sweet and namkeen (Salty) versions.Chef makes Guna with whole wheat and ghee, which makes it wholesome, healthy and filling too. This easily prepared sweet is soft and delectable.

Guna is a doughnut-shaped traditional sweet from India. Chef Pankaj Bhadouria shares the recipe for this special treat.

Chef Pankaj Bhadouria shares the recipe for Guna, a doughnut-shaped traditional sweet. 

Watch Guna recipe by Chef Pankaj Bhadouria

Guna

ifc ep_07_rec_03_guna

author - Team ZZ | Zee Zest

Team ZZ

Rava Kesari is a South Indian sweet made from semolina (rava or sooji) and ghee. It is flavoured with saffron, cardamom and nuts and has a soft, creamy texture. Rava Kesari is usually prepared during festivals and poojas specially in Southern states on India. Its also made and offered as prasadam in many temples. This melt-in-the-mouth dish can be prepared in less than 15 minutes. There are a few variations like dry fruits, pineapple kesari, fruit kesari which are most popular.<h2>About Rava Kesari</h2>It is a sweet dish that became very popular in Tamil Nadu during the time of the Maratha Empire in the 18th century, but this dessert seems to be even older.It is known as Rava Kesaru in south Indian cities like Tamil Nadu, Andhra Pradesh, Kerela and Karnataka. It is commonly known as Sheera in Marathi and Gujarati, Rava Kesari in Malayalam, Telegu, and southern part of India and suji halwa in north India. In some parts of North India, this sweet is also known as Jonnadula halwa. Overall, the taste of rava kesari is a delicate and complex blend of sweet and aromatic flavours, with the semolina providing a slightly grainy texture. The word ‘kesari’ means an orange or saffron (Kesari is Saffron in Hindi), so it’s a recipe of orange color pudding made of semolina and flavoured with Saffron. As its orange in colour, you can use synthetic orange food color however we would recommend natural color and saffron to get that orange and yellow hue. <h2>Difference between Halwa & Kesari </h2>The difference between rava kesari and sooji halwa is the color. Rava kesari has an orange color – hence the term kesari which means orangish. Generally synthetic orange food color is added while making rava kesari, another variation of rava kesari is pineapple kesari recipe which is made with chopped pineapples.Another difference is the amount of sugar and ghee that’s comparatively higher in Kesari in south India.<h2>Pro Tips</h2>1. Use fine quality rava (semolina) for making kesari.2. Roast the rava in ghee or oil till it turns golden brown.3. Boil the water or milk and add sugar and saffron before adding the roasted rava.4. Keep stirring the mixture continuously to avoid lumps and to cook the rava evenly.5. Cook the kesari on low flame till it thickens and starts to leave the sides of the pan.6. Add chopped nuts like cashews and raisins for added flavor and texture.7. Add food color if desired for an attractive color.8. Serve the kesari hot or warm.9. Optionally garnish with chopped nuts and ghee before serving.10. Be careful while adding sugar, as the desired sweetness may vary, start with less and add more as needed.

Rava Kesari is a South Indian sweet made from semolina (rava or sooji) and ghee.

Watch Rava Kesari recipe by Zee Zest

Rava Kesari

Rava Kesari is a South Indian sweet made from semolina and ghee.

rava kesari_seo

Chawal Ke Aise is made from a dough of coarse rice powder, powdered sugar, khoya and dry fruits. They are also called as Anarse in some parts of India. These Aise are not rolled by a rolling pin but are flattened and rolled on hands. They are then deep-fried.Chawal Ke Aise is crunchy as well as soft from the inside and delicious too.

Chawal Ke Aise is a traditional dish that is made during festivals. Chef Pankaj Bhadouria shares the recipe in detail.

Chef Pankaj Bhadouria shares the recipe for Chawal Ke Aise

Watch Chawal Ke Aise recipe by Chef Pankaj Bhadouria

Chawal ke Aise

Chef Pankaj Bhadouria shares the recipe for Chawal Ke Aise, a traditional festival dish. 

ifc ep_12_rec_01_chawal ke aise

Ganth gobi means Kohlrabi in English. It is a simple mutton dish made with whole and dry spices cooked together along with tomatoes, onions and kohlrabi. Traditionally in Mughlai dishes, curd is used to make the mutton gravies but in Punjab tomatoes are used to give the tangy taste to the gravy. The speciality of kohlrabi is that its stalk and leaves can also be added to the gravy.Ganth Gobi ke Saath Mutton is a lip-smacking delicacy.

Ganth Gobi ke Saath Mutton is a unique amalgamation of mutton and the versatile Kholrabi (Ganth Gobi). Chef Harpal Singh Sokhi shares the recipe in detail. 

Chef Harpal's Ganth Gobi ke Saath Mutton is a lip-smacking delicacy. 

Watch Ganth Gobi Ke Saath Mutton Recipe by Chef Harpal Singh Sokhi

Ganth Gobi Ke Saath Mutton

Chef Harpal Singh Sokhi shares the recipe for the delicious Ganth Gobi ke Saath Mutton.

ep07 _rec 03_ganth gobi saath mutton e

Bathukamma festival is celebrated in Telangana. It is largely celebrated by women with flowers that grow exclusively in that region of the state.Chef makes 3 different rice varieties as an offering. First, she makes sesame rice from dry roasted chana dal, urad dal, groundnuts, sesame seeds and freshly grated coconut. The second rice is coconut rice made with freshly grated coconut and finally, jaggery rice.All these rice dishes are flavourful, tasty and nutritious.

Bathukamma Naivedyam is a festive treat from Telangana. Chef Pankaj Bhadouria shares the recipe in detail.

Chef Pankaj Bhadouria shares the recipe for Bathukamma Naivedyam, a festive treat. 

Watch Bathukamma Naivedyam recipe by Chef Pankaj Bhadouria

Bathukamma Naivedyam

ifc ep_04_rec_02_bathukamma naivedyam

Murgh Zameen Doz is an exotic chicken-based dish from the royal Mughal kitchens. In this recipe, as the name suggests, murgh (chicken) is cooked zamin doz (inside earth) in an earthen pot. The earthen pot is sealed with mud to ensure that the chicken is sealed properly inside. Due to this type of cooking, the chicken gets an earthy and smoky flavour.The chicken is tender, creamy and spicy. Murgh Zameen Doz is a mouth-watering royal treat.

Murgh Zameen Doz is a traditional chicken dish from the Mughal era. Chef Harpal Singh Sokhi brings this exotic Mughlai recipe to your kitchen.

Chef Harpal Singh Sokhi shares the recipe for Murgh Zameen Doz, a delicious Mughlai dish.

Watch Murgh Zameen Doz Recipe by Chef Harpal Singh Sokhi

Murgh Zameen Doz

ep12_ rec 02_murgh zameen doz 

Kanda Bachali Kura is made with Kanda (Elephant Yam or suran) and Bachali (Malabar Spinach). Yam is soaked in tamarind water to eliminate the itching sensation and then boiled together with spinach. The boiled vegetables are cooked in a tempering of mustard seeds, curry leaves and red chillies, and a paste of raw rice, mustard and red chilli is added to it. This unique paste is what gives this dish its distinct taste and fragrance.Kanda Bachali Kura, the simple mustard flavoured, unbelievably tasty dish, will please your senses.Chef Rakesh Raghunathan serves the Kanda Bachali Kura with a Tomato Pachadi.Tomato Pachadi, as the name suggests, is made from Tomato and is a spicy, tangy and delicious side dish that enhances the flavour of any meal.

Kanda Bachali Kura is a traditional vegetable dish from Andhra. Chef Rakesh Raghunathan brings this classic recipe to your kitchen.

Chef Rakesh Raghunathan shares the recipe for Kanda Bachali Kura and Tomato Pachadi.

Watch Kanda Bachali Kura and Tomato Pachadi recipe by Chef Rakesh Raghunathan

Kanda Bachali Kura & Tomato Pachadi

Kanda Bachali Kura is a traditional vegetable dish from Andhra.

100 south indian ep_16 recipe_02_tomato pachadi & kanda bachali kura

Pothichoru means a meal packed in a banana leaf. In earlier times, when there were no boxes to carry lunch, the lunch or meal was packed in banana leaf. This packed meal generally comprises of a rice dish, chutney, vegetable side dish and pickle. They are packed in a pre-heated banana leaf and tied together with a string to hold it together.Chef Pankaj makes Tenga chammandi, Moru curry, Beetroot thoran and rice as her food items of the meal package. Tenga chammandi is a thick gravy made with coconut, shallots and spices. Moru Curry is buttermilk tempered with spices, and Beetroot thoran is a subzi made with beetroot and masalas. Pothichoru makes for a filling meal.

Pothichoru means a meal wrapped in banana leaf. Chef Pankaj Bhadouria shares the recipe in detail.

Chef Pankaj makes Tenga chammandi, Moru curry, Beetroot thoran for her pothichoru.

Watch Pothichoru recipe by Chef Pankaj Bhadouria

Pothichoru

Chef Pankaj Bhadouria shares the recipe for Pothichoru, a meal wrapped in banana leaf. 

ifc ep_18_rec_02_pothichoru

Macher Pulao is a traditional Bengali fish pulao from Chittagong, Bangladesh. Pulao is a rice-based dish. Macher Pulao is made with different type of fish but Hilsa/Ilish is generally preferred much more. This fish curry is generally served with rice or roti.The rich flavour of Hilsa, the different spices used, the fragrant Basmati rice and infusion of ghee give this pulao an awesome aroma and lip-smacking taste.

Macher Pulao is a traditional fish pulao from Chittagong, Bangladesh. Chef Harpal Singh Sokhi brings the recipe of this pulao made with Hilsa fish.

Chef Harpal Singh Sokhi shares the recipe for the delicious fish pulao, Macher Pulao.

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