Parveen's Indian Kitchen - Episode Guide

Parveen Ashraf throws open the doors to her kitchen showcasing a special recipe, and one of her family favourites: lamb bhuna with raita and rice. Quick and easy Indian cooking at the home is Parveen's goal. Parveen opens her pantry to divulge her top tips on how to make Indian cooking simple by sharing her thoughts on which basic spices to have at home and how to keep them fresh.

Parveen showcases her simple and fool proof recipe for making the perfect spicy lamb burgers – her version of the infamous Chappal kebab. Quick and easy Indian cooking at the home is Parveen's goal. Parveen opens the doors to her pantry and shows us which pulses, beans and lentils should be kept at home – clearing that Daal debacle.

In India, Parveen introduces well published food historian Salma Hussain, who showcases her version of an old royal Mughal dish: Lauzeena, a cardamom spiced bread and saffron milk pudding, followed by a feast with friends.

Parveen throws open the doors to her kitchen to showcase her version of potato and cauliflower parathas served with kuchumber - and is keen to show how easy parathas are to make at home. Following the theme of parathas, Parveen enlists food blogger and Delhiite Shashank Agarwal, where he tours the infamous 'Paratha Wali Gali' in the bustling streets of Chandi Chowk, Delhi. Shashank tastes the wonderful array of stuffed parathas on offer - including parathas stuffed with sweet condensed milk.

Parveen shares a delicious recipe which exudes decadence, indulgence and celebration, all from the humble carrot - gajar ka halwa. Continuing the theme of celebration, it's Diwali! And in Amritsar, known as the heart of Punjab, Parveen has lined up Gayatri Peshwaria, who lets us in to her home during a family Diwali dinner, and she showcases her family favourite recipe of paneer on an open fire.

Parveen showcases a vegetarian and vegan family favourite recipe - tarka daal. She also demonstrates her simple technique of making chappatis at home. In Amritsar, the cameras have exclusive access to one of the biggest kitchens in the world, feeding up to 100,000 people a day at the glistening Golden Temple. Plus, Parveen lines up Gayatri Peshwaria, a chef and food educator at Amritsar's DAV Public School, where school children take on the challenge to cook Halwa with a twist.

Parveen makes some mouth-watering spicy marinated lamb chops, and shows us what goes spices goes into her garam masala mix.

Parveen throws open the doors to her kitchen to showcase her version of potato and cauliflower parathas served with kuchumber – and is keen to show how easy parathas are to make at home.

In this episode of Parveen's Indian Kitchen, Parveen is spicing up our snacks with her spicy fried okra chips and a mango lassi.

Parveen makes her spiced scrambled eggs and chai – perfect lazy breakfast food.