Punjabi Cuisine
Anjum Anand shows Wendy Barrie how to cook Indian bread, pecoras, tarka dal and Punjabi cranachan so she can demonstrate them at a Scotland gardening festival.
Following on from the success of Indian Food Made Easy, this second series takes Anjum on a journey to show how different regional flavours of the Indian subcontinent can be found up and down the country - From Bengali cuisine in London to the spicy flavours of the Punjab found in Glasgow.
In this episode we head to Edinburgh to meet Wendy Barrie. Wendy is a champion of Scottish food and a bit of a local celebrity, her cookery demonstrations being extremely popular. She has never cooked Indian food before, but has decided to go on a voyage of culinary discovery in order to demonstrate three Indian dishes to her many fans at one of Scotland's biggest gardening festivals.
Glasgow and Edinburgh are home to a large Punjabi community, so Anjum takes Wendy to get a real flavour of the local cuisine. First they meet Tony Singh, one of Scotland's best chefs to find out all about the secrets of how to make rotis or Indian breads.
Then it's off to meet Tasnim, a maths teacher at her local school, but a wonderful home cook who shows Wendy how to make pecoras.
Back in her kitchen, Anjum shows Wendy how to make a fabulous tarka dal, luscious chicken in spinach and a twist on a Scottish dessert, Punjabi cranachan.
Finally it's the day of the festival, and almost 100 people turn up to watch Wendy's demonstration. She's got just an hour to cook the three dishes. With Anjum watching nervously in the audience, will she pull it off?
Last on
