Ep 5. Rajasthan and Himachalpradesh

Rick Stein's India is a culinary travelogue series that explores the diversity and richness of Indian cuisine through the eyes of British chef and restaurateur Rick Stein. Season 1 episode 5 titled Rajasthan and Himachal Pradesh, takes us on a journey through the northern state of Rajasthan and the mountainous state of Himachal Pradesh.

In this episode, Rick begins his adventure in Jaipur, the capital city of Rajasthan. He visits a local food market where he marvels at the myriad of spices and fresh produce on display. Rick meets with a local family who teach him how to make a quintessential Rajasthani dish, dal baati churma, which consists of lentil soup, baked bread and a sweet dish made from flour, ghee, and jaggery. Rick then heads to a restaurant in the old city where he samples the famous Rajasthani dish, laal maas, a fiery lamb curry cooked in a chili-spiked gravy.

Rick also explores the desert city of Jodhpur, famously known as the 'Blue City'. He visits the Mehrangarh Fort and Palace, where he finds the royal kitchens that were used to cook for the Maharajas. Rick samples an array of exquisite Rajasthani dishes, such as ker sangri, the traditional Rajasthani pickle, and gatte ki subzi, which are dumplings made from chickpea flour. At a local restaurant, Rick enjoys a sumptuous thali, a traditional Indian platter that comprises of several small dishes served on one plate.

Moving on to Himachal Pradesh, Rick heads to Shimla, a popular hill station that was once the summer capital during British colonial rule. He visits a restaurant that is famous for its khoraki, a type of Indian tray meal that originated in the region. The khoraki usually consists of dal, rice, roti, and a selection of vegetables and meat. The dish is served on a round tray and is eaten with a spoon and fork, which is a deviation from traditional Indian eating with fingers.

Rick also travels to the town of Dharamshala, which is home to the exiled Tibetan community and the residence of the Dalai Lama. He meets with a Tibetan family who teach him how to make momos - Tibetan-style dumplings filled with meat or vegetables. Rick also learns the story of Thukpa, a Tibetan noodle soup made from vegetables and meat that is served hot and spicy.

The episode concludes with Rick tasting some of the best street food in the region, such as chole kulche, a spicy chickpea curry served with buttery bread, and tikki chole, a popular street dish consisting of potato patties served with spicy chickpea gravy.

Overall, Rick Stein's India season 1 episode 5 is a delightful treat for food lovers and travel enthusiasts. The episode showcases the vibrant culture, hospitality, and culinary diversity of Rajasthan and Himachal Pradesh, making it a feast for the senses.