Rick Stein's India
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1:00:00Rick Stein's India
Rick Stein discovers a five-star hotel in Madurai employing local housewives for genuine home-cooked dishes and enjoys Chettinad Chicken, a dish inspired by global spices.
1:00:00Rick Stein cooks a biryani fit for a royal banquet after a visit to Rajasthan and has an audience with the Dalai Lama.
1:00:00Rick Stein visits the cultured city of Lucknow - reputedly the curry capital of India - helps find Punjab's new 'Star Chef' and cooks paneer jalfrezi.
1:00:00Rick Stein arrives in the southern town of Madurai in Tamil Nadu - the land of temples - and learns the art of temple cooking and the knack to eating with your hands.
1:00:00Rick Stein explores the melting pot of Mumbai in search of the bombil, the fish that immortalised Bombay duck, and explores fusion cooking further south in Pondicherry.
1:00:00Rick Stein begins his Indian journey by exploring the regions that began Britain's love of curry - Bengal and Tamil Nadu - and their prominence of fish and seafood.
59:00Rick Stein's search for the perfect curry takes him to Mumbai and the French-influenced town of Pondicherry.
59:00Rick Stein explores the different cuisines around India. He starts his journey in Bengal and Tamil Nadu, savouring heavily British-influenced dishes in Kolkata and Chennai.