Episode details
Available for over a year
Cyrus Todiwala, award-winning chef of Cafe Spice, acclaimed for his unique and creative Indian cuisine, gets to work with spices, herbs and in particular his very own Indian meat pickle. Joining Cyrus, and laden with fresh herbs, is his supplier, Rob Davies. The programme also features a trip to the coriander beds of a grower, Charlie Bransden, to hear why the roots, as well as the seed of this herb, are crucial to Indian cuisine, and food historian Tom Jaine decribes the unusual culinary route of coriander from west to east.
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