Rick Stein's India

Rick Stein begins his Indian journey by exploring the regions that began Britain's love affair with curry: Bengal and Tamil Nadu. The British influence in Kolkata and Chennai remains strong to this day and Rick enjoys the prominence of fish and seafood in so many of their dishes. He’s then inspired to cook dishes like prawns in coconut milk and his mum's version of British Raj curry.

Rick explora Mumbai en busca del bombil, el pez que inmortalizó el Pato de Bombay; disfrutando de la hospitalidad de Parsee; Buscando el curry perfecto lleva cocina de fusión.

Rick Stein arrives in the southern town of Madurai in Tamil Nadu, the land of temples. He learns the art of temple cooking and perfects the knack of eating with his hands. He samples the famous south Indian sambar before taking a road trip across the spice laden Western Ghats to the land of coconuts, Kerala. There, he cooks south India's favorite dessert, payasam, and a traditional pork curry.

Rick visita Lucknow, reputada como la capital del curry de la India, explorando la antigua fortaleza de Moghul en busca del mejor korma de pollo y aprendiendo las complejidades de hacer el perfecto pulao.

Rick Stein arrives in the royal state of Rajasthan, land of the kings, where he meets some serious meat eaters. He samples dishes such as Junglee Maas, a perfect combination of meat, chilies and spices. Then he travels to the state of Himachal Pradesh, nestled on the foothills of the Western Himalayas. He cooks a Biryani fit for a Rajput banquet and Rajma, a traditional bean dish from Himachal.

Rick Stein descubre un hotel 5 estrellas en Madurai que emplea a amas de casa locales para preparar platos caseros genuinos, prueba el Pollo Chettinad, un plato inspirado por las especias traídas de ambos el este y el oeste por los comerciantes.