Chefs Cyrus Todiwala from India and Niklas Ekstedt from Sweden cook a dish from each of their respective countries on today’ Saturday Kitchen Live.

Cyrus Todiwala made a fish in white sauce thickened with rice and eggs starter and said about his dish:

“This is a spiced dish of fish cooked in a sweet and sour white sauce. Pomfret is the most popular fish for this dish in India, but you can use seabass or any white fish fillets. Serve with chapattis, poppadoms or khichri.”

Niklas Ekstedt cooked gravlax- home-smoked salmon – with hay smoked scallops, sour cucumber and mustard leaves.

Niklas said about his dish: “For this recipe you will need a safe place to smoke the scallops such as a home smoker or a barbecue.”