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.

Rick visits Mumbai and Pondicherry, where he cooks the popular Parsee chicken dish Sali Murgh.

Rick Stein arrives in the southern town of Madurai in Tamil Nadu - the land of temples - where he perfects the knack of eating with his hands.

Rick Stein arrives in the cultural city of Lucknow, where he explores this former Moghul stronghold in search of the best chicken korma

Rick Stein arrives in the royal state of Rajasthan, the land of the kings. He cooks a Biryani fit for a banquet and Rajma, a traditional bean dish.

Rick Stein discovers a five star hotel in Madurai employing local housewives for genuine home-cooked dishes, and enjoys Chettinad chicken.