Chef Ranveer is surrounded by an exciting variety of fruits, vegetables and spices on his friend's farm. He can't possibly leave without cooking. So there he is, making a pumpkin curry. He is fascinated not just by the versatility of pumpkin but also by the fresh spices he will use in the curry. Fresh kokum, fresh nutmeg, fresh black peppercorns and clove leaves. He roasts some mackerel in galangal and banana leaves and speaks about the tradition of cooking in leaves present throughout Asia. For a salad, he puts together roasted beetroot, cashew apple, star fruit, and kokum juice.
