Milk Street Television Season 4 Episode 19 Indian Classics at Home

In this episode of Christopher Kimball's Milk Street, Season 2 season 4 episode 19 titled Indian Classics at Home, viewers are taken on a culinary journey through the vibrant and complex flavors of classic Indian dishes. Host Christopher Kimball and his team of chefs explore the unique spice blends and cooking techniques that make Indian cuisine so beloved around the world.

The episode begins with Kimball and Milk Street chef Catherine Smart preparing a traditional Indian dessert called shrikhand, which is made with hung yogurt, sugar, and aromatic spices like cardamom and saffron. As they mix and season the yogurt, they discuss the importance of balance in Indian cooking and how different spices and flavors work together to create harmony on the palate.

Next, the show travels to Gujarat, India, where Milk Street contributor Rukmini Iyer learns how to make a classic vegetarian curry called kadhi. She visits a local family who teaches her how to make the dish, which features chickpea flour, yogurt, and a variety of spices. As she cooks, Iyer provides insight into the regional differences in Indian cuisine and the role that geography and culture play in shaping the flavors of different dishes.

Back in the Milk Street kitchen, Kimball and Smart tackle another staple of Indian cuisine: biryani. They demonstrate how to make a flavorful version of this rice dish, which is typically made with a mixture of aromatic spices and can include vegetables, meat, or both. As they cook, they explain the importance of layering flavors in Indian cuisine and how to adjust spices and seasoning to suit individual tastes.

The episode then turns its attention to Indian street food, with Milk Street chef Erika Bruce showing viewers how to make a popular Mumbai snack called pav bhaji. This dish consists of mashed vegetables spiced with a blend of masalas, served with buttered bread rolls. Bruce cooks the dish in a cast-iron skillet, adding tomatoes, peas, and other vegetables as well as a dollop of butter for richness.

Finally, the episode concludes with a segment on tandoori chicken, a beloved Indian classic. Milk Street contributor Jolie Peters travels to Punjab, India, to learn how to make this dish from a master tandoor cook. She observes as the chicken is marinated in yogurt and spices, then cooked in a traditional clay oven until tender and smoky. Peters then returns to the Milk Street kitchen to demonstrate how to recreate the dish at home using a regular oven and a few simple ingredients.

Throughout the episode, viewers are treated to a wealth of information on the history, culture, and techniques behind classic Indian dishes. From creamy desserts to spicy street food, the show offers a diverse range of recipes and inspiration for viewers to try at home. With its lively energy and deep appreciation for the nuances of Indian cuisine, this episode of Christopher Kimball's Milk Street is a must-watch for any avid foodie.