Rick Stein's India

Rick explores Bengal and Tamil Nadu, the regions that began Britain's love affair with curry; Rick enjoys the prominence of fish and seafood in their dishes, flavored with mustard in Kolkata and tamarind in Chennai.

Rick explores Mumbai in search of the bombil, the fish that immortalized Bombay Duck; enjoying Parsee hospitality.

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 Stein arrives in the cultural city of Lucknow, India; it is reputed to be the curry capital of India.

Rick Stein visits the royal state of Rajasthan, a land of kings, hilltop forts and palaces, where the local population are serious meat-eaters.

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 spices brought back from both the east and the west by traveling merchants.