Rick Stein's India

Rick heads to Bengal and Tamil Nadu, to see where Britain's love of curry began. He notes the prominence of fresh seafood in their dishes, and savours curries heavy on mustard and tamarind.

Rick goes on a hunt through Mumbai in search of the bombil fish, which immortalised Bombay duck. He also takes part in Parsee hospitality, and explores fusion cooking.

Rick is taught the fine art of temple cooking, and learns how to eat with his hands. He visits Kerala, where he makes a traditional pork curry and payasam.

Rick visits Lucknow, reputed to be the curry capital of India, exploring the former Moghul stronghold in search of the best chicken korma and learning the complexities of making the perfect pulao.

Rick visits the meat-loving state of Rajasthan, home to kings and palaces. He samples Junglee Maas, a favourite of game hunters in the area, which is heavy on chillies and spices.

Rick heads to Madurai, where he finds a five-star hotel with a humble kitchen. He also samples Chettinad chicken, which was inspired by both east and west cooking.