Episode 2
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.
Last on
Clip
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Britannia Restaurant Mumbai
Duration: 01:33
Music Played
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Saqi
Sir Dukh Da
Credits
| Role | Contributor |
|---|---|
| Presenter | Rick Stein |
| Producer | David Pritchard |
| Director | David Pritchard |
Broadcasts
- Mon 24 Jun 201321:00
- Wed 7 Aug 201309:00
- Tue 15 Oct 201319:00BBC Two except Wales
- Wed 16 Oct 201319:00BBC Two Wales
- Sun 27 Jul 201412:05BBC Two except Scotland
- Sun 27 Jul 201412:45BBC Two Scotland
- Sat 13 Feb 201612:45
- Sun 21 Mar 202111:30BBC Two except Scotland
- Sat 16 Jul 202212:00BBC Two except Scotland
- Sat 13 Jan 202412:00BBC Two except Scotland
Recipes
Try out the dishes from episode 2 of Rick Stein's India
