Rick Stein's India
Rick Stein's India is a six-part television series hosted by English celebrity chef Rick Stein, taking us on a culinary journey around India. Rick Stein embarks on a spectacular culinary journey through the Indian sub-continent in his quest to find the perfect curry and discover the origins of dishes, ingredients and spices that are celebrated the world over. He travels to Kolkata, Chennai, Mumbai, Pondicherry, Mamallapuram, Madurai, and Lucknow. He travels through the spice laden hills of Kerala, Rajasthan mostly covered with Thar Desert, and Himachal Pradesh nestled on the foothills of the Western Himalayas. In the Punjab, Rick became a guest judge to find Punjab's new star chef.
Episode 1 - Kolkata, Chennai
Rick Stein begins his Indian journey by exploring the regions that began Britain's love affair with curry - Bengal and Tamil Nadu.
Episode 2 - Mumbai, Pondicherry, Mamallapuram
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.
Episode 3 - Madurai, Kerala
Rick Stein arrives in the southern town of Madurai in Tamil Nadu - the land of temples. Here, he learns the art of temple cooking and perfects the knack of eating with his hands.
Episode 4 - Lucknow, Punjab
Rick Stein arrives in the cultural city of Lucknow, reputed to be the curry capital of India and possibly the world.
Episode 5 - Rajasthan, Himachal Pradesh
Rick Stein arrives in the royal state of Rajasthan, the land of the kings. The majority of Rajasthanis are serious meat eaters with dishes like junglee maas.
Episode 6 - Madurai, 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 spices brought back from both the east and the west by the local travelling merchants.
|Indian Cuisine - wikipedia
Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic group and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits.
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