Indian as Apple Pie

Besan ki pinni made from chickpea flour; kheer (rice pudding); making a cup of chai.

How Indian breads are cooked to perfection in a tandoori oven; roti, a whole wheat flatbread; paratha; cooking naan in an indoor tandoori oven.

Making and eating Indian street food, from corn cobs roasting on open fires to fried puffs stuffed with black chickpeas and dipped in mint-cilantro water; roasted and spiced corn; chickpea-potato chaat; spinach chickpea flour fritters.

Basmati rice; choosing the best variety of rice for your meal; saffron basmati rice; biryani; pairing biryani with a pomegranate salad and Indian omelet; saffron spice.

Exploring what a legume is; black chickpeas, mung beans and masoor lentils; making a basic yellow moong dal on the stovetop along with cumin rice and papad -- a lentil and rice wafer.

Making homemade garam masala; chana masala; fried bread or puri; fresh mint chutney; how to shop for spices at the local market.

Traditional Punjabi chicken curry; an easy homemade achar or Indian pickle; a smooth mango lassi drink.

Masala dabba; spice blends used most frequently; how to make eggplant and potatoes, raita yogurt and a kachumber salad; organizing and storing spices.

Basmati rice; choosing the best variety of rice for your meal; saffron basmati rice; biryani; pairing biryani with a pomegranate salad and Indian omelet; saffron spice.

Making and eating Indian street food, from corn cobs roasting on open fires to fried puffs stuffed with black chickpeas and dipped in mint-cilantro water; roasted and spiced corn; chickpea-potato chaat; spinach chickpea flour fritters.