The festival of Dusshera is bound in folklore right from Kolkata to Kanyakumari.
Sakshi narrates her own stories, one of them being her first encounter with acting during the Dusshera festival.
Talking about Karnataka and Mahishasur, Sakshi decides to make a South Indian sweet dish Hayagreeva, made from chana dal, jaggery, and a meetha tadka.
As Sakshi reminisces about the beautiful Dussehra celebration in Kullu, she resolves to make a Himachali dish Siddu, a peas and paneer based steamed dumpling.
To her pleasant surprise, Chef Ranveer Brar drops in. With useful tips on cooking from the Chef himself, the two create a beautiful plate of Siddu.

Sakshi reminds us that no matter where you go in the world, there’s two things always present: food and stories.

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