Episode
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Director(s):
NAWRATH (David)
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Producer(s):
ARTE GEIE
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Territories:
Worldwide.
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Production year:
2014
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Language(s):
German, French
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Rights:
TV, DVD, NON-THEATRICAL, INTERNET, VOD
Sarah sets out to discover gastronomy in the state of Gujarat, in western India, where the population is vegetarian.
Here, the staple food is the chickpea: it is highly nutritious and rich in protein. It is the main ingredient in sabji, a spicy dish that a family of farmers teach our chef to make. She then goes to a cooperative of small milk producers who show her how to make three staples of Indian cooking: ghee, a clarified butter; lassi, a drink made from yoghurt; and khoya, a paste of sweetened milk. Sarah is then invited to dinner with Bijen and his wife, at whose house she tastes a vegetable byriani and a dhokla, a savoury steamed pancake. Vegetarianism is also standard fare in the restaurants, as Shankar Basnet, a chef in a hotel complex shows us, when he makes undhiyu, the region’s typical dish.