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 Stein's search for the perfect curry takes him to Mumbai and the French-influenced town of Pondicherry. 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 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.

s 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.