Nisha Katona's Home Kitchen

On the menu in the first episode of Nisha Katona's Home Kitchen is a classic chicken dhansak, unique green bean and mango dal bunny chow, and a Hungarian family favourite: layered cabbage with paprika pork mince.

The restaurateur cooks a chicken korma approved by her auntie, an Eastern European clear vegetable soup with dumplings nicknamed 'little sparrows', and a barbecued tandoori monkfish tail while she looks for genuine Indian furniture for a new eatery. 

The restaurateur cooks a mushroom monsoon curry with grapes, some barbecued corn on the cob and a cote de boeuf with chilli rub. She also visits a local butcher who has been in business in the area for over 180 years.

The restaurateur shares her passion for good food and recipes for an aubergine and potato curry with fresh roti, a salmon and tomato curry and gooey brownies. Plus, a lesson in how to handle alpacas and a visit from a local chainsaw artist.

On the menu this time are a zesty oxtail and shin curry, some spiced marinated barbecue prawns, and a tahini banana bread and butter pudding with its own candied bacon and pecan bourbon ice cream, before Nisha has a family recipe tasting in the evening.

Nisha cooks some Malaysian mussels, beef fat, and caramel blondies with her daughter, plus a feast that includes a ginger biscuit lamb raan and poppy seed potatoes.

Nisha Katona makes a meatball curry, an Indian chai tea, a Mayan chilli hot chocolate, tandoori chops with turmeric chips, and a great veggie kebab option.

Nisha Katona cooks a spicy egg and cauliflower curry, a Himalayan chilli and cheese toastie with tamarind chutney, and some sweet Hungarian plum dumplings.

Nisha Katona cooks a Bengali stuffed fish in banana leaves, a thyme and apple cake for dessert and a stunning roast rib of beef with some spiced cumin green beans.

Nisha Katona cooks a chicken and apricot biryani, a full plate of onion bhajis with a mango and mint lassi and fish finger sandwiches served with a gherkin raita.