When Aditya Bal goes to Hampi, some bygone recipes are rediscovered and gain a new identity. Rajmata Chandrakanta Devi lights up the chulha of the abandoned royal kitchen after 250 years and an ingredient as common as the egg becomes special. Further in his journey, Aditya Bal meets Shama Pawar who briefs him about the Kings of the Kalyani Chalukya Dynasty, who excelled in all the arts of living, including cooking. And a sweet that seems to be an ancestor of the modern-day ‘Gulab Jamun’ is revealed.
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