The episode starts with Helly's Dal Dhokli, a traditional Gujarati dish made with lentils as the base for the curry and the dhokli is made with wheat flour making it a wholesome dish. We then have Adam's Dal Risotto followed by Sandeep's Dal Pakwan, one of Gujarat's most amazing breakfast dish.

The episode features Adam's duck and bamboo shoot curry, a delicious tea time snack by Helly called Kardoi that is served with the famous Assamese tea and finally Boot Baja (mixed stir fry lentils) with Aloo pitika (Assamese version of mashed potatoes with mustard oil) by Sandeep

In this episode, Sandeep prepares a prawn curry called chingri malai. We also have Helly's Kosha Mangsho, a traditional slow cooked goat curry that is made on special occasions.The episode ends with Adam's take on the traditional Bengali Fish Curry that is tangy and loaded with flavours.

Known for its scenic backwaters and rich heritage, cuisine from Kerala is the perfect example of coastal cuisine highlighting the produce from this region. The episode takes off with the famous winter ishtu (stew) by Adam made with coconut milk that is fresh, light and full of flavour. The best way to eat the stew is with appam, a traditional bread from Kerala and Sandeep shares his favourite Appam, made with rice and coconut milk.

The episode features Kashmir's popular Tabak Maz (twice cooked lamb ribs) by Adam followed by Helly's Guchi Pulao using native Australian ingredients and Sandeep's recipe for Tamatar Gada, a traditional tomato and fish recipe that he grew up eating as a child in Kashmir.

Punjabi cuisine is notably one of the most popular cuisines around the world. In this episode our hosts will bust some myths about Punjabi cuisine and introduce you to some delicious recipes starting with Dhaba style butter chicken by Adam. We then move to a popular Ma ki Dal' (lentils) by Helly along with a blood lime pickle that is full of protein for our vegetarian friends. Finally, Sandeep shares his recipe for a lacha paratha (bread) and...

We finally have an episode this season with a dessert special. Diwali to India is what Christmas is to Australia with colourful celebrations abound. And no celebration in India is complete without food so in today's episode we share recipes that are made especially for Diwali. Adam kicks off this episode with his version of carrot halwa followed by Helly's Kalakand and Sandeep's quick and easy Rasmalai.

Known for its palaces, deserts, music and people, Rajasthan is one of India's most popular tourist attractions. What adds to Rajasthan's beauty is its love for food. In this episode we will explore some of the best recipes from Rajasthan starting with Adam's paneer (cottage cheese)/ricotta pakoras, a delicious crunchy snack that goes well with a nice hot cup of chai. We then move to a main course by Sandeep Junglee Mass (bush meat).

Today we make our way to central India. Not very well known as compared to the other regions of India, cuisine from central India is distinct and unique and influenced by the hot weather and produce. In this episode, Adam shares his famous Bhopali Lamb Korma followed by Sandeep's Bhutte ki Kees, a delicious corn porridge that is full of nutrition and flavour. The final recipe is Indrahar by Helly, a popular snack made with five different types...

Andhra Pradesh is known for its spicy food all around the country. The inspiration behind such delicious variations of food lies in the opulent culture of the state, where exotic food is being prepared in the kitchen of the Nawabs since the year of its origin. The Andhra cuisine comprises of both mouth watering vegetarian and nonvegetarian dishes. The famous Hyderabadi dishes include appetising Biryanis, delectable rice and some tangy pickles...