Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
Rajbaris are a link to Bengal's rich past, of grand mansions, classical fine dining, and allow guests to be pretend zamindars for those few hours or days that they stay.
Prachi Dhabal Deb does not bake cakes. She writes stories in royal icing.
A sweetened khoya-filled flaky pastry, folded into a square envelope and sealed with a clove. Then the little pocket is deep-fried in ghee and steeped in a saffron-infused sugar syrup.
'Why can I not access all these things -- Bhut Jolokia, Dalle, Kaachu, Bhakri, Ghari and everything else -- more easily?' asks Aakar Patel.
'Rarely do you come across a leader of a free world who meets another leader of a free world and serves him tea in a suit that chants his name. Over and over again.'
These foodies will take you on a memorable gastronomical journey across Kerala.
'As long as people are eating we will be there,' Rebel Foods CEO Jaydeep Barman tells Viveat Susan Pinto and Niraj Bhatt.
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