Tyohaar Ki Thaali

Sakshi looks for the invaluable gift she was given when she left to work in Mumbai: her mother's recipe diary. Deciding to celebrate one Indian festival per week by using her mother's recipes, Sakshi begins by making modak and papaya ka halwa for Ganesh Chaturthi.

Sakshi reminisces about her former neighbour Gayatri and the Onam Sadhya that she made. In celebration of Onam, Sakshi prepares pachai, puli inji, kalan, pineapple, and rice.

Sakshi makes khoba roti and alvathi as she marks Anant Chaturdashi, the last day of Ganesh Chaturthi, and Kshamavani, a day for Jains to seek and accept forgiveness.

Sakshi's mother's diary contains recipes related to Eid al-Adha, the 'Festival of the Sacrifice', and she decides to prepare shahi tukda with a date and tamarind chutney as well as hara bhara kababs.

The festival of Dussehra is bound in folklore. Talking about Karnataka and Mahishasur, Sakshi decides to make a South Indian sweet dish, hayagreeva. As Sakshi reminisces about the beautiful Dussehra celebration in Kullu, she resolves to make a Himachali dish, siddu. To her surprise, chef Ranveer Brar drops in, and the two create a beautiful plate of siddu.

Sakshi discusses the Dussehra festival and how it is bound to folklore, such as the demon buffalo Mahishasura. She makes some South Indian dishes, including Himachali siddu, which Chef Ranveer Brar helps her prepare.