Rick Stein's India

Rick Stein explores the melting pot that is Mumbai in search of the bombil, the fish that immortalised Bombay Duck. He also gets to enjoy Parsee hospitality and learn about their contribution to Indian cuisine. Further south in the town of Pondicherry his search for the perfect curry takes in fusion cooking as local residents cook up south Indian dishes with a French twist. In the coastal town of Mamallapuram he discovers what could possibly be the best fish curry hes ever had! He cooks the popular Parsee chicken dish Sali Murgh and a personal favourite Aloo Mattar.

Rick Stein arrives in the cultural city of Lucknow, reputed to be the curry capital of India and possibly the world. He explores this former Moghul stronghold in search for the best chicken korma and learns the complexities of making the perfect pulao. He is told that the food of Lucknow is the ultimate party food and joins thousands of partygoers as they enjoy one of Indias major Hindu festivals. Further north in the Punjab, he observes the age-old process of making jaggery and is recruited as a guest judge to find Punjabs new Star Chef. He cooks nimish from Lucknow, a dessert as light as air with hints of saffron, pistachios and cardamom and a Punjabi favourite, paneer jalfrezi.

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 the local travelling merchants. He also meets Indias first Masterchef winner in Lucknow to observe the making of Dum Machli, a sophisticated fish dish served at royal tables. Given the abundance of local produce and streetside markets, Rick is inspired to cook Thoran, a vibrant Keralan vegetable dish. Finally reaching the end of his journey around India, Rick hosts a small gathering of friends at his cooking bungalow to reveal the outcome of his search for the perfect curry.