Chef Saransh Goila explores the magic of age-old cooking techniques and street-side food while bringing to life delectable recipes along the route from Afghanistan to Bangladesh.

Grand Trunk Rasoi - 2

In this clip from Grand Trunk Rasoi 2, Chef Saransh, explaining the history of Rabri, shares a special method to cook Malaidar Rabri. For more such recipes, keep watching Grand Trunk Rasoi 2 videos.

Malaidar Rabdi from Purani Delhi | Grand Trunk Rasoi 2

Chef Saransh Goila embarks on a new journey and prepares Kabul’s famous dishes. Later, he asks Salma Hussain, who had been to Kabul in the past, about her favourite dishes and shares a kitchen secret.

Kabul’s Special Delicacies

Chef Saransh Goila talks about Afghanistan’s Jalalabad, which is known as the city of fruits. Later, he makes Kulcha-E-Murabba with plums, Shinwari Karahi and Osh Pyozee.

Jalalabad’s Delicious Dishes

Chef Saransh Goila talks about Peshawar and prepares some of the city’s popular delicacies. Later, he learns about Chef Asad Latif’s favourite dish and shares a kitchen secret.

Peshawar’s Delectable Delicacies

Chef Saransh Goila talks about Gujranwala, a city which is the major producer of sesame. Later. he prepares Til Ka Madhu Payasa, Pardah Biryani and Bater.

Gujranwala’s Delicious Dishes

Chef Saransh Goila uses special spices from Lahore and prepares delicious Lahori dishes. Later, he talks to Chef Hamaila Ahmed from Lahore and shares a secret kitchen tip.

Lahore’s Popular Dishes

Saransh Goila’s culinary journey reaches Sindh, and he prepares popular Sindhi dishes. He learns the recipe of Dal Pakwan from his mother Poonam Goila and talks about his relationship with the region.

Sindh’s Popular Delicacies

Chef Saransh Goila prepares Amritsar’s Masre Di Dal. Later, he interacts with Chef Surjan Singh Jolly and prepares his recipe, Talleya Hoya Dahi and Wadi Wale Chawal. He also makes Baigan Bharta.

Amritsar’s Mouth-Watering Dishes

Chef Saransh Goila’s culinary journey takes him to Patiala, and he makes a special dish using mustard oil. Later, he talks to food writer Varnika and shares a secret kitchen tip with the viewers.

Patiala’s Special Delicacies

Chef Saransh Goila reminisces about his childhood and prepares Besan Wale Kathal. Later, he shares the recipe of Delhi’s famous Rabdi and reveals a kitchen secret while preparing Butter Chicken.

Delhi’s Yummy Delicacies

Grand Trunk Rasoi - 2 - October 19, 2021

Chef Saransh Goila, while elaborating on Kanpur, prepares Karele Ka Dulma. Furthermore, he demonstrates the recipe of the famous Thaggu Ke Laddu and also makes Kebab Samosa.

Delectable Recipes from Kanpur

Chef Saransh Goila makes the popular street food of Prayagraj, Chat Sakoda and Rassa. Later, he explains how to make Bushy's Bakery's famous Allahabadi Christmas Cake and Makhan Ke Ande.

Delicious Dishes of Prayagraj

Chef Saransh's journey of taste takes him to Varanasi. He prepares Bhang Ki Thandai, Lassi and Pakodas. Later, he makes Tomato Bonde and even shares how to make delicious Chhena Dahi Vada.

Chef Saransh Arrives at Varanasi

Chef Saransh Goila explains the history of Grand Trunk Road. He makes 'Dal Puri', a favourite dish of Patna, and shares a special recipe of 'Akhti' by Chef Sadaf Hussain. Later, he makes 'Angushti'.

The Favourite Dishes of Patna

The journey of taste takes Chef Saransh to Bodh Gaya. He prepares 'Sattu Ki Barfi' and Chef Kamal Lama's special 'Thentuk' recipe. Furthermore, he makes 'Honeymantha' and shares a kitchen secret.

Special Cuisines of Bodh Gaya

Chef Saransh talks about Murshidabad’s history. He prepares Chhenar Qaliya and Murshidabadi Mutton Tikka. Later, he shares the recipe of Madia and shares an interesting fact about it.

Murshidabad’s Royal Dishes

Chef Saransh’s journey reaches Kolkata and he prepares Chalkumro Bora and Ilish Macher Tok. In between, he shares a kitchen secret. Later, he makes Arook Tahine.

The Culinary Journey Reaches Kolkata

The culinary journey reaches Bangladesh’s Dhaka. Chef Saransh prepares Chotpoti and Chef Ahmed’s special dish, Puran Dhaka’e Tehari. Later, he shares a kitchen secret and makes Mutton Glassy.

Dhaka’s Yummy Dishes

Chef Saransh Goila prepares 'Kheer Bhog' and learns about Chittagong's distinctive delicacies from Chef Nayana Afroz. Later, he cooks 'Mezbani Dal' after making 'Shutki Bharta' with 'Panta Bhat'.

Chittagong's Distinctive Delicacies

Grand Trunk Rasoi reaches the end of its culinary journey in Cox’s Bazar. Chef Saransh prepares Doodh Puli Pitha and shares a kitchen secret. Later, he makes Do Macha and Tiger Prawns Barbeque.