Rick Stein's India

Rick 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.

Rick Stein's search for the perfect curry takes him to Mumbai and the French-influenced town of Pondicherry further south. He cooks the popular Parsee chicken dish sali murgh.

Rick Stein learns about temple cooking in the town of Madurai before taking a road trip across the spice-laden Western Ghats to Kerala, where he cooks a Keralan pork curry.

Rick Stein visits the cultural city of Lucknow, reputedly the curry capital of India and perhaps the world, helps find Punjab's new star chef and cooks paneer jalfrezi.

Rick Stein cooks a biryani fit for a royal banquet following a visit to Rajasthan, and attends an audience with the Dalai Lama in the northern state of Himachal Pradesh.

As he reaches the end of his journey around India, Rick Stein cooks thoran, a vibrant Keralan vegetable dish, and reveals the outcome of his search for the perfect curry.