From the sets of Jhalak Dikhla Jaa, judge Farah Khan shared a glimpse of indulgences that other judges and hosts enjoyed before the filming of the latest episode. A look at it can leave anyone drooling for the dishes, including keema, dal, brinjal fry, etc.
The behind-the-scenes from Jhalak Dikhla Jaa is always about food, after all, spices and delicious spread make the body groove of any individual. The dance reality show on Sony Entertainment Television is currently being judged by Malaika Arora, Arshad Warsi, and Farah Khan, while the hosts of season 11 are Gauhar Khan and Rithvik Dhanjani. In the latest episode, choreographer, actor, and dancer Jaaved Jaaferi has given a unique challenge to all the contestants, which he will judge in the upcoming episodes if performers were able to meet his expectations.
Before the filming of the recent episode, the judges and hosts were in a minivan enjoying a delicious spread. Producer, director, and choreographer Farah Khan Kunder filmed what was for lunch and shared it on her Instagram, giving fans a glimpse of how celebs love to relish authentic Indian food.
The first thing on the table was gatta aloo, a popular dish in most parts of India. It is often enjoyed with paratha or dal, roti, and rice. When Gauhar Khan was looking at it to identify the dish, Farah Khan jokingly said that it was for vegetarians. While gatta is made with gram flour, it is boiled, deep fried, and mixed with diced potatoes.
Next on the list were brinjal cutlets that looked like fish fry. Often brinjal is used as a substitute for vegans and vegetarians as an alternative to fish-based curries and dishes. The vegetable is sliced in concentric circles and roasted on a hot pan with a little bit of oil, turmeric powder, salt to taste, and red chilli powder.
One of the most sought-after delicacies that was on the table was keema, a Mughlai meat-based curry that has minced meat as the star ingredient. It is cooked in tomato and onion paste that is made flavourful by adding turmeric powder, red chilli powder, special meat masala, coriander powder, and more. There were pav on the table as well to pair with keema, a deadly combination to set any foodie on the journey to gastronomical heaven.
Dal and Rice
Last on the spread were dal and rice. Looking at the dal, Farah Khan said that it was for Rithvik Dhanjani, and Jaaved Jaaferi called it Dal Jaaferi-frezi, a cool word play to rhyme with vegetable jalfrezi. It was supposed to be paired with white rice and sabzi.