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]
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]
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 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]
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]
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]
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 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 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]
6/6. 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. Also in HD. [S]
5/6. 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. Also in HD. [S]
4/6. 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. Also in HD. [S,AD]
3/6. 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. Also in HD. [S,AD]
2/6. 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. Also in HD. [S,AD]
1/6. 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. Also in HD. [S,AD]
6/6. 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. Also in HD. [S,AD]
5/6. 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. Also in HD. [S,AD]
4/6. 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. Also in HD. [S,AD]
3/6. 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. Also in HD. [S,AD]
2/6. 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. Also in HD. [S,AD]
1/6. 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. Also in HD. [S,AD]