Chef Ranveer makes Kahwa from Kashmir in the traditional Kashmiri kettle called Samovar. With cinnamon, cardamon, saffron and almonds, the slow tea-brewing creates a pahadi ambience. He then makes Yarkhandi Pulaao which came to India through the ancient Silk Route. He also talks of the different teas in the high mountains. Speaking of millets in India, Ranveer makes a Jhangore ki Kheer from barnyard millet, a millet that he came across in a small village in Rishikesh. The Chef also talks about going to the mountains to slow down and truly experience the value of time.
