RASOI KE RAHASYA SEASON 2

We're back with our proverbial bag of goodies, and we've got news for you! The upcoming series of episodes are going to be plenty interactive. Listen on as Payal lays out a blueprint for what’s next.

As the curtain comes down on Season 2— Methods Of Cooking, Payal takes us on a tour of the chemistry lab that is "Baking," giving us a detailed account of what makes baking the science it is.

A bonus minisode myth busting the theories about Salt.

There’s a million different things you can do with veggies —if zucchini-peel pasta, cabbage/lettuce wraps and all the ways you can make stir-fry gets you excited, then this is worth a listen.

This episode is another triple whopper. Packed to the gills with information, Payal gives us the dummy's introduction to roasting followed by two short and succinct sections on grilling and broiling.

Payal brings us the first of the dry-heating methodstaking us through different frying techniques, starting with deep-frying, the most complex-sounding of them all, especially if you're blind.

In the last leg of our cooking with moist heat series, Payal gives us a super-compact, three-in-one episode that introduces us to simmering, gives us a few quick tips to acquaint us with the process.

Payal talks primarily about steaming in the context of vegetables, commonly-employed methods ranging from the classic stove or other cook-top method to steaming in the oven and the microwave.