In Ajmer, the poultry capital of Rajasthan, Reza is in search of the perfect chicken curry. At a popular roadside cafe he helps to cook a light lunchtime curry and dines with the locals. At Bijay Niwas Palace, he has to obtain all the ingredients for a sumptuous chicken curry which will be served to royal guests. Later, taking inspiration from his aromatic journey, Reza makes a fragrant cardamom chicken curry and a rich chicken and cashew nut curry, all cooled down with a delicious cucumber raita.
Reza visits the exquisite Lake Palace, where on a royal barge surrounded by an army of sailors the household chef prepares an authentic regional lamb dish. Reza also meets an incredible chef who was born at Lake Palace 58 years ago and is retiring. He cooks his last-ever meal at the Palace, while back in the kitchen Reza prepares dishes inspired by his memorable time – lamb in pickling spices, spinach and paneer koftas and a colourful kachumba.
Reza travels to Jodhpur, the gateway to the Thar Desert, where he meets an ancient desert tribe, the Bishnoi. Reza learns how to prepare traditional recipes and turns these dishes into food fit for royalty at the Umaid Bhawan Palace. Inspired by his findings, Reza cooks Kadhi Pakora, Spiced Vegetables with Polenta and a Tomato & Ginger Chutney.
Reza travels to Rajsamand, surrounded by the oldest mountain range in the world, where he meets a royal family steeped in history at the Deogarh Mahal. Reza learns the secret behind making Khad Murgh, and Reza cooks Spiced Leg of Lamb, Jewelled Rice and Sesame Green Beans.
Reza is in Jaipur discovering a wonderful dish of Rajasthan, Lal Maas from a master chef at the Rambagh Palace. He visits a street market, tasting delicious Indian snacks and cooks an incredible Rajasthani Lamb Curry, Crab & Coconut Samosa, and Sweet Potato Cakes.