Madurai and Lucknow: 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 global spices. [S,AD]
Rajasthan and Himachal Pradesh: Rick Stein cooks a biryani fit for a royal banquet after a visit to Rajasthan and has an audience with the Dalai Lama. [S,AD]
Lucknow and Punjab: Rick Stein visits the cultured city of Lucknow - reputedly the curry capital of India - helps find Punjab's new 'Star Chef' and cooks paneer jalfrezi. [S,AD]
Madurai and Kerala: Rick Stein arrives in the southern town of Madurai in Tamil Nadu - the land of temples - and learns the art of temple cooking and the knack to eating with your hands. [S,AD]
Mumbai and Pondicherry: Rick Stein explores the melting pot of Mumbai in search of the bombil, the fish that immortalised Bombay duck, and explores fusion cooking further south in Pondicherry. [S,AD]
Kolkata and Chennai: Rick Stein begins his Indian journey by exploring the regions that began Britain's love of curry - Bengal and Tamil Nadu - and their prominence of fish and seafood. [S,AD]
Madurai and Lucknow: 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 global spices. [S,AD]
Rajasthan and Himachal Pradesh: Rick Stein cooks a biryani fit for a royal banquet after a visit to Rajasthan and has an audience with the Dalai Lama. [S,AD]
Madurai and Kerala: Rick Stein arrives in the southern town of Madurai in Tamil Nadu - the land of temples - and learns the art of temple cooking and the knack to eating with your hands. [S,AD]
Mumbai and Pondicherry: Rick Stein explores the melting pot of Mumbai in search of the bombil, the fish that immortalised Bombay duck, and explores fusion cooking further south in Pondicherry. [S,AD]
Lucknow and Punjab: Rick Stein visits the cultured city of Lucknow - reputedly the curry capital of India - helps find Punjab's new 'Star Chef' and cooks paneer jalfrezi. [S,AD]
Lucknow and Punjab: Rick Stein visits the cultured city of Lucknow - reputedly the curry capital of India - helps find Punjab's new 'Star Chef' and cooks paneer jalfrezi. [S,AD]
Madurai and Kerala: Rick Stein arrives in the southern town of Madurai in Tamil Nadu - the land of temples - and learns the art of temple cooking and the knack to eating with your hands. [S,AD]
Madurai and Kerala: Rick Stein arrives in the southern town of Madurai in Tamil Nadu - the land of temples - and learns the art of temple cooking and the knack to eating with your hands. [S,AD]
Mumbai and Pondicherry: Rick Stein explores the melting pot of Mumbai in search of the bombil, the fish that immortalised Bombay duck, and explores fusion cooking further south in Pondicherry. [S,AD]
Mumbai and Pondicherry: Rick Stein explores the melting pot of Mumbai in search of the bombil, the fish that immortalised Bombay duck, and explores fusion cooking further south in Pondicherry. [S,AD]
Kolkata and Chennai: Rick Stein begins his Indian journey by exploring the regions that began Britain's love of curry - Bengal and Tamil Nadu - and their prominence of fish and seafood. [S,AD]
Kolkata and Chennai: Rick Stein begins his Indian journey by exploring the regions that began Britain's love of curry - Bengal and Tamil Nadu - and their prominence of fish and seafood. [S,AD]
Madurai and Lucknow: 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 global spices. [S,AD]
Rajasthan and Himachal Pradesh: Rick Stein cooks a biryani fit for a royal banquet after a visit to Rajasthan and has an audience with the Dalai Lama. [S,AD]
Mumbai and Pondicherry: Rick Stein explores the melting pot of Mumbai in search of the bombil, the fish that immortalised Bombay duck, and explores fusion cooking further south in Pondicherry. [S,AD]
Kolkata and Chennai: Rick Stein begins his Indian journey by exploring the regions that began Britain's love of curry - Bengal and Tamil Nadu - and their prominence of fish and seafood. [S,AD]
Lucknow and Punjab: Rick Stein visits the cultured city of Lucknow - reputedly the curry capital of India - helps find Punjab's new 'Star Chef' and cooks paneer jalfrezi. [S,AD]
Madurai and Kerala: Rick Stein arrives in the southern town of Madurai in Tamil Nadu - the land of temples - and learns the art of temple cooking and the knack to eating with your hands. [S,AD]
Madurai and Lucknow: 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 global spices. [S,AD]
Lucknow and Punjab: Rick Stein visits the cultured city of Lucknow - reputedly the curry capital of India - helps find Punjab's new 'Star Chef' and cooks paneer jalfrezi. [S,AD]
Madurai and Kerala: Rick Stein arrives in the southern town of Madurai in Tamil Nadu - the land of temples - and learns the art of temple cooking and the knack to eating with your hands. [S,AD]
Mumbai and Pondicherry: Rick Stein explores the melting pot of Mumbai in search of the bombil, the fish that immortalised Bombay duck, and explores fusion cooking further south in Pondicherry. [S,AD]
Madurai and Lucknow: 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 global spices. [S,AD]
Rajasthan and Himachal Pradesh: Rick Stein cooks a biryani fit for a royal banquet after a visit to Rajasthan and has an audience with the Dalai Lama. [S,AD]
Lucknow and Punjab: Rick Stein visits the cultured city of Lucknow - reputedly the curry capital of India - helps find Punjab's new 'Star Chef' and cooks paneer jalfrezi. [S,AD]
Madurai and Kerala: Rick Stein arrives in the southern town of Madurai in Tamil Nadu - the land of temples - and learns the art of temple cooking and the knack to eating with your hands. [S,AD]
Kolkata and Chennai: Rick Stein begins his Indian journey by exploring the regions that began Britain's love of curry - Bengal and Tamil Nadu - and their prominence of fish and seafood. [S,AD]
Madurai and Lucknow: 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 global spices. [S,AD]
Rajasthan and Himachal Pradesh: Rick Stein cooks a biryani fit for a royal banquet after a visit to Rajasthan and has an audience with the Dalai Lama. [S,AD]
Lucknow and Punjab: Rick Stein visits the cultured city of Lucknow - reputedly the curry capital of India - helps find Punjab's new 'Star Chef' and cooks paneer jalfrezi. [S,AD]
Madurai and Kerala: Rick Stein arrives in the southern town of Madurai in Tamil Nadu - the land of temples - and learns the art of temple cooking and the knack to eating with your hands. [S,AD]
Mumbai and Pondicherry: Rick Stein explores the melting pot of Mumbai in search of the bombil, the fish that immortalised Bombay duck, and explores fusion cooking further south in Pondicherry. [S,AD]
Kolkata and Chennai: Rick Stein begins his Indian journey by exploring the regions that began Britain's love of curry - Bengal and Tamil Nadu - and their prominence of fish and seafood. [S,AD]
Kolkata and Chennai: Rick Stein begins his Indian journey by exploring the regions that began Britain's love of curry - Bengal and Tamil Nadu - and their prominence of fish and seafood. [S,AD]
Kolkata and Chennai: Rick Stein begins his Indian journey by exploring the regions that began Britain's love of curry - Bengal and Tamil Nadu - and their prominence of fish and seafood. [S,AD]
Madurai and Lucknow: 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 global spices. [S,AD]
Madurai and Lucknow: 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 global spices. [S,AD]
Rajasthan and Himachal Pradesh: Rick Stein cooks a biryani fit for a royal banquet after a visit to Rajasthan and has an audience with the Dalai Lama. [S,AD]
Lucknow and Punjab: Rick Stein visits the cultured city of Lucknow - reputedly the curry capital of India - helps find Punjab's new 'Star Chef' and cooks paneer jalfrezi. [S,AD]
Madurai and Kerala: Rick Stein arrives in the southern town of Madurai in Tamil Nadu - the land of temples - and learns the art of temple cooking and the knack to eating with your hands. [S,AD]
Madurai and Kerala: Rick Stein arrives in the southern town of Madurai in Tamil Nadu - the land of temples - and learns the art of temple cooking and the knack to eating with your hands. [S,AD]
Mumbai and Pondicherry: Rick Stein explores the melting pot of Mumbai in search of the bombil, the fish that immortalised Bombay duck, and explores fusion cooking further south in Pondicherry. [S,AD]
Mumbai and Pondicherry: Rick Stein explores the melting pot of Mumbai in search of the bombil, the fish that immortalised Bombay duck, and explores fusion cooking further south in Pondicherry. [S,AD]
Kolkata and Chennai: Rick Stein begins his Indian journey by exploring the regions that began Britain's love of curry - Bengal and Tamil Nadu - and their prominence of fish and seafood. [S,AD]