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
-
![]()
Britannia Restaurant Mumbai
Duration: 01:33
Music Played
-
![]()
Saqi
Sir Dukh Da
Credits
| Role | Contributor |
|---|---|
| Presenter | Rick Stein |
| Producer | David Pritchard |
| Director | David Pritchard |
Broadcasts
- Mon 24 Jun 2013 21:00
- Wed 7 Aug 2013 09:00
- Tue 15 Oct 2013 19:00大象传媒 Two except Wales
- Wed 16 Oct 2013 19:00大象传媒 Two Wales
- Sun 27 Jul 2014 12:05大象传媒 Two except Scotland
- Sun 27 Jul 2014 12:45大象传媒 Two Scotland
- Sat 13 Feb 2016 12:45
- Sun 21 Mar 2021 11:30大象传媒 Two except Scotland
- Sat 16 Jul 2022 12:00大象传媒 Two except Scotland
- Sat 13 Jan 2024 12:00大象传媒 Two except Scotland
Recipes
Try out the dishes from episode 2 of Rick Stein's India