Rick Stein's India

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Rick Stein's India

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.

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Series 1
Rick Stein cooks a biryani fit for a royal banquet after a visit to Rajasthan and has an audience with the Dalai Lama.
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.
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.
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.
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.
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