
S01E01 Kolkata and Chennai
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 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 he's ever had! He cooks the popular Parsee chicken dish Sali Murgh and a personal favourite Aloo Mattar.
Rick Stein sets out on a journey around India to discover the different cuisines celebrated the world over.