Kitchen Kahani with Ranveer Brar

Dosa is enjoyed the world over, in every way, shape and form. But did you know how it evolved? And where?

Wadi is quite the omnipresent dish component in our cuisine, with different regions having their own ingredients and techniques. But one style of Wadi particularly has everyone's attention, that's the Goyna Bori from Bengal.

A story that started from the banks of the river Ganga, traverses through Lucknow winters and ends up in Delhi as Daulat ki Chaat.

Check out the podcast to know how Dilli adopted and adapted the Malaiyo.

Malaiyo love goes to Lucknow where it evolves into Makhan Malai. From the river Ganga to Gomti, the tale of the palate teasing milk dessert or naashta is quite interesting.

It's fascinating how a simple winter phenomenon paved the way to this ingenious dessert that simply melts in the mouth and melts your senses. Yes, I'm talking about Malaiyo, Benaras' winter delight.

Paal Payasam might be just another Kheer on your list, but did you know the story behind it?

The magic of Nolen Gur has to be experienced to be believed. This Date Palm crowns the winter season in West Bengal.

Check out the podcast to know more about this unique sap.

If you find yourself exploring the lanes of Purani Dilli, then do not miss Bademiyan's shop, where he sells just 1 dish - Kheer :)

Ever got a Fish in the 'Daak'..I mean Mail? Well..that is a great clue to how the Bombil became the 'Bombay Duck'