Main content

Episode 2

Episode 2 of 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.

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. Further south in the town of Pondicherry, his search for the perfect curry takes in fusion cooking as local residents cook up south Indian dishes with a French twist.

In the coastal town of Mamallapuram, he discovers what could possibly be the best fish curry he's ever had! He cooks the popular Parsee chicken dish sali murgh and personal favourite aloo mattar.

5 months left to watch

1 hour

Audio described

Last on

Sat 13 Jan 2024 12:00

Clip

Music Played

  • Saqi

    Sir Dukh Da

Credits

Role Contributor
Presenter Rick Stein
Producer David Pritchard
Director David Pritchard

Broadcasts

Recipes

Try out the dishes from episode 2 of Rick Stein's India