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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 1: Kolkata and Chennai

Summary

The chef begins an exploration of the country's food in the states of West Bengal and Tamil Nadu, where the influence of the British Empire on eating habits can still be observed. Rick enjoys the prominence of fish and seafood in the cuisine found in the cities of Kolkata and Chennai, cooking dishes including prawns in coconut milk and his mum's British Raj curry.

Review

To Rick Stein, and probably a lot of others, “There’s something about a curry that’s all pervading. Just the thought of it ignites a longing deep inside us.” So expect your longings to be burning like bonfires by the end of this glorious hour as he samples Indian street food and curries, from pillowy prawn cutlets to mulligatawny soup.

Stein starts his curry odyssey in Kolkata where a British chef takes him around just a handful of myriad street-food stalls, all immaculate. He has fresh yogurt served in a disposable clay pot before visiting a highly recommended restaurant at the All Bengal Women’s Union, a charity that helps underprivileged women and children. Its kitchen is packed with happy women cooks, one of whom makes a divine egg curry. Later, at the well-to-do Madras Club, we learn the members’ favourite dish is shepherd’s pie.

How to watch

Loading

Streaming

Details

Formats
Colour

Credits

Cast

rolename
PresenterRick Stein

Crew

rolename
DirectorDavid Pritchard
ProducerDavid Pritchard

All episodes

  • Episode 1

    Kolkata and Chennai

    Summary

    The chef begins an exploration of the country's food in the states of West Bengal and Tamil Nadu, where the influence of the British Empire on eating habits can still be observed. Rick enjoys the prominence of fish and seafood in the cuisine found in the cities of Kolkata and Chennai, cooking dishes including prawns in coconut milk and his mum's British Raj curry.

    Review

    To Rick Stein, and probably a lot of others, “There’s something about a curry that’s all pervading. Just the thought of it ignites a longing deep inside us.” So expect your longings to be burning like bonfires by the end of this glorious hour as he samples Indian street food and curries, from pillowy prawn cutlets to mulligatawny soup.

    Stein starts his curry odyssey in Kolkata where a British chef takes him around just a handful of myriad street-food stalls, all immaculate. He has fresh yogurt served in a disposable clay pot before visiting a highly recommended restaurant at the All Bengal Women’s Union, a charity that helps underprivileged women and children. Its kitchen is packed with happy women cooks, one of whom makes a divine egg curry. Later, at the well-to-do Madras Club, we learn the members’ favourite dish is shepherd’s pie.

    How to watch

    Loading

    Streaming

    Details

    Formats
    Colour

    Credits

    Cast

    rolename
    PresenterRick Stein

    Crew

    rolename
    DirectorDavid Pritchard
    ProducerDavid Pritchard
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