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Sakshi reminisces about living in a joint family and the quirks it comes with. She remembers the chaos in just deciding the day's menu. She talks about their neighbour Gayatri auntie and her Onasadhya, she decided to celebrate Onam. She makes pineapple pachdi, pulinji, kalan and rice.
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Anant Chaturdashi is the last day of Ganesh Chaturthi and also a time to eat Khoba Roti in Rajasthan. The day after, Jains celebrate a special day, kshamavani, where they apologise to each other... She makes Khoba Roti and Alvathi
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The festival of Dussehra is bound in folklore. Talking about Karnataka and Mahishasur, Sakshi decides to make a South Indian sweet dish - Hayagreeva. As Sakshi reminisces about the beautiful Dussehra celebration in Kullu, she resolves to make a Himachali dish - Siddu. To her pleasant surprise, Chef Ranveer Brar drops in, and the two create a beautiful plate of Siddu.
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Sakshi reminisces about Karwa Chauth celebrations at her home and what the day used to be like. She tries her hand at Dal Baati Churma, an important Karwa Chauth recipe and also a traditional meal of Rajasthan. The Churma made from wheat, suji and ghee, along with the Dal made from pulses and spices and baked Baati make for a delicious, wholesome meal.
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Festive rituals are a great way to indulge in the best nutrition the seasons have to offer. Fourteen different leafy greens in one recipe is one such example. Sakshi decides to make the Choddo Shaakh, a Bengali winter specialty prepared on Narak Chaturdashi or Chhoti Diwali. She also prepares Kakrat Nu Vada, a fritter made from makka, gehu, bajra, suji, besan, and fenugreek.
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The festival of lights is here! And Sakshi makes her mom's super hit Makhane Ki Barfi. Ram Kapoor joins Sakshi to celebrate Diwali and is caught off guard when she asks him to help her cook! Amidst amusing Diwali memories, Sakshi and Ram prepare her favourite Aloo Mutter ki Sabzi and Puri. They savour the sabzi and puri along with dishes that Ram's wife Gautami Kapoor has sent for Diwali.
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Sakshi talks about how festivals give us a reason to pause and soak in nature. One such festival that worships the Sun is Chatt Pooja. Sakshi prepares Thekua, the first bhog of Chatt Pooja. Actor and friend Rajesh Kumar joins her in the kitchen and willingly helps her prepare Kaddu Bhaat. He shares several interesting bits about Chatt Pooja from his own home.
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It's Kartik Purnima and Sakshi shares many great stories connected to the festival. Different communities celebrate this day for different reasons. Along with the edible diyas and the tradition of paper boats, there are delicious recipes for this special day. Sakshi makes Habisa Dalma, a special recipe from Odisha. To accompany it, she prepares savoury and sweet versions of Adai, a type of dosa.
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The 3 three things Sakshi loves the most about Gurudwaras are kar seva, gurbani and kada prasad. She tries to emulate Kohli aunty's recipe of the kada prasad or aatey ka halwa as she's celebrating Gurpurb. It's only fitting that she has to host Gurpal Singh in her home. To her joy, he has a cache of stories on Sikhism. Sakshi also makes Kadhi and Khichdi, thus creating a langar-like experience
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Amidst some amusing stories of Satyanarayan Vrat, Sakshi makes Panjiri, a special of the vrat, but with a twist in the recipe.She also explains the reason behind the Satyanarayan Puja. Speaking fondly of how the Brihaspativar vrat is her mom's favourite vrat, Sakshi cooks a Chana dal and jaggery kheer and tells us a Sri Krishna-related payasam tale.
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To celebrate Ekadashi, Sakshi makes a Khatta Meetha Kaddu, a simple pumpkin recipe with sour-sweet flavours. She also narrates an interesting Ekadashi story of why the moon waxes and wanes. To go with the kaddu, she makes a plain Rajgeere ke aate ka paratha and one with a paneer stuffing.
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Delighted to receive Matthri and pudina chutney from her doting neighbour Kohli aunty, Sakshi resolves to make vrat ka khaana for her. She speaks about the multiple navaratris in a year and looks for her mom's Navaratri recipe in the diary. She makes tikki with the fibrous Singhade ka atta along with some ararot powder and soaked chironjee seeds.
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Sakshi makes a delicious Moong Dal ka Halwa as she speaks of the amazing luni-solar workings of the Hindu calendar. She narrates fascinating legends of Shakhambari Devi, worshipped on Gupt Navaratri of the Paush month. She also makes Paush Bada from the chilka moong dal and serves it with a garlic-tomato-chili chutney and coriander chutney.
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To celebrate Christmas, Sakshi and Maria Goretti bake a chocolate cake layered with a mistletoe-like icing and make coconut-filled pancakes. Maria tells Sakshi what it means to be an East Indian. She also reminisces about the women who would grind the Bottle Masala. Sakshi and Maria realize that despite coming from different communities their celebrations and delicacies share many similarities.
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Narayan Narayan...! Narad Muni always has a cache of stories about everyone that he swaps around playfully. Sakshi tries to unearth this fascinating personality from mythology by sharing his various tales. On the menu today is Khaja -a sweet dispensed as prasad at the Jagannath Puri temple which has a special connection to Naradji. Sakshi also makes Murukku Chakli from rice flour.
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It's the occasion of Holi and Sakshi can't stop singing! She prepares Thandai from soaked almonds, melon seeds, pistachios, poppy seeds, and milk. Sakshi is joined by her friend Kanu and they make Gujiya while recalling the joy of preparing festive delicacies in a group. Sakshi also shares a few mythological stories about the festival. More friends join them and also make Aloo Tikki ki chaat.
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Sakshi starts her New Year celebration by making Ugadi Pachadi. It's a preparation from Andhra Pradesh and also part of a ritual bhog. To celebrate the Maharashtrian new year Gudi Padwa, she makes the very local Kothimbir Vadi. Sakshi is excited to host her friend Renuka Shahane and welcomes her with a Marathi greeting. They go on to make Shrikhand and recreate a version of the traditional Gudi.
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Gangaur is a special festival of Rajasthan which calls for the worship of Shiv-Parvati and has fun customs associated with it. Sakshi creates miniature mud figures of Shiv and Parvati and breaks into a Gangaur song. After preparing Gune, a sweet fritter, it's time to accept her mom's challenge and make a smashing preparation of Ghevar.
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Sakshi shares her memory of the beautiful Arunachal Pradesh during the harvest festival of Mopin. She makes Bamboo shoot stir fry and also recreates Zan, a recipe that she had in a small, simple restaurant in Arunachal Pradesh.
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What's better... Pulao or Kabuli? After a heated debate among friends, Sakshi resolves to find out for herself by cooking this Eid special rice dish - Kabuli. She invites her friend Ayaz Khan to relish the Qubooli and celebrate Eid-ul-fitr with her, which is sweetened further with Sakshi's mouth watering preparation of Sheer Khurma.
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Sheikh Tahir, Uderolal or Lal Shahbaz Qalandar, many names but one unifying force for the Sindhi community- Jhulelal is the center of Sindhi culture and tradition. Sakshi celebrates all things Sindhi with her friend Shweta Keswani by making a delicious preparation of Vaishnav Bhaji. Together, they also make Thoom ware Chawar and Arbi Tuk ending with the joyous Jhulelal song.
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Sakshi prepares Gopalkala and makes Mohanthal and also some Dahi ke Kebab. Sakshi is overwhelmed with emotion as she speaks to her parents on a video call.
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