David Rocco's Dolce India

Sundays  | 7:30PM
Mondays | 12PM, 3PM & 6PM
Tuesdays | 10:30PM

David returns to India to take the road less travelled, visiting lesser-known locales to uncover some of the country’s hidden gems. He introduces us to the Portuguese influence in Goa, the Chinese community in Kolkata and the holiest of Punjabi traditions in Amritsar, and samples plenty of culinary delights along the way.

 

Episodes



EP 3 – Goan Fishing

Goa boasts over 130 km of coastline; so it’s no surprise Goans do plenty of fishing. David heads out on a crab fishing expedition with some local fisherman in a nearby river. As a reward, he meets up with an old friend, internationally renowned chef Cyrus Todiwala, who takes him to the local sh market to check out what’s on o er. Later, David gets a chance to explore Goa’s famous beach shack culture, and ventures into Calamari, a renowned seafood restaurant, to flex his culinary muscles.

Featured Recipes: Grilled sardines with Portuguese-style Marinade, Coconut Curry Crabs, Crabs in a Xacuti Sauce, Spaghetti Aglio e Olio with Dried Anchovies


EP 4 – Beach and Jungle

David heads deep into the rainforest of Goa to visit the Savoi Plantations. Managed and run by the Shetye family, this plantation is over 200 years old and covers an area of 100 acres. Here, they grow all manners of Indian fruits including coconut and mango, as well as almost every spice under the sun! David cooks, eats and spends time with the Shetye family to learn all about organic farming and what it truly means to live o the land.

Featured Recipes: Cashew Apple Salad, Batata Vada (potato fritters), Mango Chutney



EP 5 – The Back Waters of Kerala

Kollam is a beautiful old seaport and city in Kerala known for its breathtaking backwaters: it’s so scenic that when you’re boating down the calm rivers through the dense foliage you’d think you were on the set of a movie. David gets a chance to explore life in this verdant region: he goes digging for clams, he takes a tour aboard a boating restaurant down the river, and he cooks for guests at a local hotel.

Featured Recipes: Green Mango Prawn Curry, Coconut Shrimp, Clams Two Ways


EP 6 – Beef in Fort Kochi

The historic region of Fort Kochi boasts an unexpected blend of cultural influences including Chinese, Indian, Portuguese and British. It also happens to be one of the only places in India where you can eat beef. David goes on a hunt for the good stuff, enjoying chilli fried and dry-fried beef at one of the local shacks. He meets up with Chef Ajeeth of the famed Brunton Boatyard to continue the beef-themed adventure at his restaurant.

Featured Recipes: Spaghetti with a Beef Ragu Curry, local-style meatballs



EP 7 – Paradise Found

The beautiful Chinese fishing nets are iconic tourist attractions along the coast of Kochi, and David discovers that the fishermen who operate them are just as intriguing. In a true cultural exchange, they teach David how to work the nets, and David cooks their catch of the day for them. Later, David visits the idyllic Kayal island retreat where the women workers catch sh using only their hands. While there, he cooks for the guests and samples the local drink of choice: toddy, a wine made from coconuts.

Featured Recipes: Fish Moolie (Fish Stew), Fish Curry, appam, Spaghetti con Calamari


EP 8 – Bengali Thali

David explores Kolkata, a city so rich with culture and food tradition it’s hard to know where to start. He meets up with Myanck, a local chef from ITC, to check out the city’s sh market, but not before they indulge in a traditional 10-course Bengali breakfast! Later, they head into the kitchen with their fish-market finds and experiment with Kolkata’s two signature ingredients: mustard and fresh river sh, and everyone agrees the results are delicious.

Featured Recipes: Charred Octopus with Potatoes in a Mustard Dressing, Mustard-Fried Anchovies, Indian-style Eggs in Purgatory

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