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Rick Stein's India

  • Season 1
  • 6 episodes
  • Food

Summary

Rick Stein sets out on a journey around India to discover the different cuisines celebrated the world over.

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Episode 4: Lucknow and Punjab

Summary

The chef goes in search of the best chicken korma in Lucknow, learns the complexities of making rice dish pulao and joins thousands of partygoers at one of India's major Hindu festivals. Further north in Punjab, he observes the age-old process involved in the production of the unrefined sugar known as jaggery and is recruited as a guest judge to find the state's new `Star Chef'. Rick also demonstrates how to make nimish, a dessert with hints of saffron, pistachios and cardamom, as well as vegetarian curry paneer jalfrezi.

Review

Rick Stein is more than halfway through his cheery quest to find the perfect curry when he arrives in Lucknow, “one of the centres of great Moghul cuisine”. Here he has a mutton pilau dish and is given sage advice by the cook: “Never use an old goat”.

Back in his lovely bungalow by the lake, Stein whips up a frothy dessert, nimish, something that’s available only in the early autumn because a key ingredient is “mountain dew”. It sounds fanciful, but it’s true. Then he has a gorgeous chicken korma cooked by an outspoken Indian chef, who hates the word “curry” but saves his real ire for madras curry powder, “the worst thing that happened to Indian food”.

How to watch

Loading

Streaming

Details

Formats
Colour

Credits

Cast

rolename
PresenterRick Stein

Crew

rolename
DirectorDavid Pritchard
ProducerDavid Pritchard

All episodes

  • Episode 4

    Lucknow and Punjab

    Summary

    The chef goes in search of the best chicken korma in Lucknow, learns the complexities of making rice dish pulao and joins thousands of partygoers at one of India's major Hindu festivals. Further north in Punjab, he observes the age-old process involved in the production of the unrefined sugar known as jaggery and is recruited as a guest judge to find the state's new `Star Chef'. Rick also demonstrates how to make nimish, a dessert with hints of saffron, pistachios and cardamom, as well as vegetarian curry paneer jalfrezi.

    Review

    Rick Stein is more than halfway through his cheery quest to find the perfect curry when he arrives in Lucknow, “one of the centres of great Moghul cuisine”. Here he has a mutton pilau dish and is given sage advice by the cook: “Never use an old goat”.

    Back in his lovely bungalow by the lake, Stein whips up a frothy dessert, nimish, something that’s available only in the early autumn because a key ingredient is “mountain dew”. It sounds fanciful, but it’s true. Then he has a gorgeous chicken korma cooked by an outspoken Indian chef, who hates the word “curry” but saves his real ire for madras curry powder, “the worst thing that happened to Indian food”.

    How to watch

    Loading

    Streaming

    Details

    Formats
    Colour

    Credits

    Cast

    rolename
    PresenterRick Stein

    Crew

    rolename
    DirectorDavid Pritchard
    ProducerDavid Pritchard
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