Rick Stein's India TV Schedule
Find out what time Rick Stein's India is on TV tonight and this week at the UK TV Listings Guide.
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Upcoming TV Times
Rick Stein's India is scheduled to air at these times (may include spoilers):
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Thu 15
Kolkata and Chennai — Rick Stein's India
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
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Thu 15
Kolkata and Chennai — Rick Stein's India
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
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Thu 15
Kolkata and Chennai — Rick Stein's India
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
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Thu 15
Kolkata and Chennai — Rick Stein's India
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
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Fri 16
Mumbai and Pondicherry — Rick Stein's India
The chef visits Mumbai in search of the bombil, the fish used in Bombay duck, and also enjoys Parsee hospitality and learns about their contribution to Indian cuisine. He then travels south to Pondicherry, where locals prepare Indian dishes with a French twist, before heading north along the coast to Mamallapuram to sample one of the best fish curries he has ever had. Rick also demonstrates how to make popular Parsee chicken dish sali murgh and personal favourite aloo mattar
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Fri 16
Mumbai and Pondicherry — Rick Stein's India
The chef visits Mumbai in search of the bombil, the fish used in Bombay duck, and also enjoys Parsee hospitality and learns about their contribution to Indian cuisine. He then travels south to Pondicherry, where locals prepare Indian dishes with a French twist, before heading north along the coast to Mamallapuram to sample one of the best fish curries he has ever had. Rick also demonstrates how to make popular Parsee chicken dish sali murgh and personal favourite aloo mattar
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Fri 16
Mumbai and Pondicherry — Rick Stein's India
The chef visits Mumbai in search of the bombil, the fish used in Bombay duck, and also enjoys Parsee hospitality and learns about their contribution to Indian cuisine. He then travels south to Pondicherry, where locals prepare Indian dishes with a French twist, before heading north along the coast to Mamallapuram to sample one of the best fish curries he has ever had. Rick also demonstrates how to make popular Parsee chicken dish sali murgh and personal favourite aloo mattar
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Fri 16
Mumbai and Pondicherry — Rick Stein's India
The chef visits Mumbai in search of the bombil, the fish used in Bombay duck, and also enjoys Parsee hospitality and learns about their contribution to Indian cuisine. He then travels south to Pondicherry, where locals prepare Indian dishes with a French twist, before heading north along the coast to Mamallapuram to sample one of the best fish curries he has ever had. Rick also demonstrates how to make popular Parsee chicken dish sali murgh and personal favourite aloo mattar
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Sat 17
Mumbai and Pondicherry — Rick Stein's India
The chef visits Mumbai in search of the bombil, the fish used in Bombay duck, and also enjoys Parsee hospitality and learns about their contribution to Indian cuisine. He then travels south to Pondicherry, where locals prepare Indian dishes with a French twist, before heading north along the coast to Mamallapuram to sample one of the best fish curries he has ever had. Rick also demonstrates how to make popular Parsee chicken dish sali murgh and personal favourite aloo mattar
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Sat 17
Mumbai and Pondicherry — Rick Stein's India
The chef visits Mumbai in search of the bombil, the fish used in Bombay duck, and also enjoys Parsee hospitality and learns about their contribution to Indian cuisine. He then travels south to Pondicherry, where locals prepare Indian dishes with a French twist, before heading north along the coast to Mamallapuram to sample one of the best fish curries he has ever had. Rick also demonstrates how to make popular Parsee chicken dish sali murgh and personal favourite aloo mattar
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Mon 19
Madurai and Kerala — Rick Stein's India
The chef visits the town of Madurai in Tamil Nadu, where he learns the art of temple cooking and samples south Indian dish sambar. He then takes a road trip across the Western Ghats to the state of Kerala, where he prepares regional dessert payasam and a traditional pork curry
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Mon 19
Madurai and Kerala — Rick Stein's India
The chef visits the town of Madurai in Tamil Nadu, where he learns the art of temple cooking and samples south Indian dish sambar. He then takes a road trip across the Western Ghats to the state of Kerala, where he prepares regional dessert payasam and a traditional pork curry
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Mon 19
Madurai and Kerala — Rick Stein's India
The chef visits the town of Madurai in Tamil Nadu, where he learns the art of temple cooking and samples south Indian dish sambar. He then takes a road trip across the Western Ghats to the state of Kerala, where he prepares regional dessert payasam and a traditional pork curry
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Mon 19
Madurai and Kerala — Rick Stein's India
The chef visits the town of Madurai in Tamil Nadu, where he learns the art of temple cooking and samples south Indian dish sambar. He then takes a road trip across the Western Ghats to the state of Kerala, where he prepares regional dessert payasam and a traditional pork curry
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Tue 20
Lucknow and Punjab — Rick Stein's India
The chef goes in search of the best chicken korma in Lucknow, learns the complexities of making rice dish pulao and joins thousands of partygoers at one of India's major Hindu festivals. Further north in Punjab, he observes the age-old process involved in the production of the unrefined sugar known as jaggery and is recruited as a guest judge to find the state's new 'Star Chef'. Rick also demonstrates how to make nimish, a dessert with hints of saffron, pistachios and cardamom, as well as vegetarian curry paneer jalfrezi
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Tue 20
Lucknow and Punjab — Rick Stein's India
The chef goes in search of the best chicken korma in Lucknow, learns the complexities of making rice dish pulao and joins thousands of partygoers at one of India's major Hindu festivals. Further north in Punjab, he observes the age-old process involved in the production of the unrefined sugar known as jaggery and is recruited as a guest judge to find the state's new 'Star Chef'. Rick also demonstrates how to make nimish, a dessert with hints of saffron, pistachios and cardamom, as well as vegetarian curry paneer jalfrezi
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Tue 20
Lucknow and Punjab — Rick Stein's India
The chef goes in search of the best chicken korma in Lucknow, learns the complexities of making rice dish pulao and joins thousands of partygoers at one of India's major Hindu festivals. Further north in Punjab, he observes the age-old process involved in the production of the unrefined sugar known as jaggery and is recruited as a guest judge to find the state's new 'Star Chef'. Rick also demonstrates how to make nimish, a dessert with hints of saffron, pistachios and cardamom, as well as vegetarian curry paneer jalfrezi
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Tue 20
Lucknow and Punjab — Rick Stein's India
The chef goes in search of the best chicken korma in Lucknow, learns the complexities of making rice dish pulao and joins thousands of partygoers at one of India's major Hindu festivals. Further north in Punjab, he observes the age-old process involved in the production of the unrefined sugar known as jaggery and is recruited as a guest judge to find the state's new 'Star Chef'. Rick also demonstrates how to make nimish, a dessert with hints of saffron, pistachios and cardamom, as well as vegetarian curry paneer jalfrezi
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Wed 21
Rajasthan and Himachal Pradesh — Rick Stein's India
The chef arrives in the state of Rajasthan, a land of palaces and hilltop forts, where he cooks a biryani fit for a royal banquet. He then heads north to the mountainous region of Himachal Pradesh, and joins local nobility at a gathering in their home village and has an audience with the Dalai Lama
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Wed 21
Rajasthan and Himachal Pradesh — Rick Stein's India
The chef arrives in the state of Rajasthan, a land of palaces and hilltop forts, where he cooks a biryani fit for a royal banquet. He then heads north to the mountainous region of Himachal Pradesh, and joins local nobility at a gathering in their home village and has an audience with the Dalai Lama
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Wed 21
Rajasthan and Himachal Pradesh — Rick Stein's India
The chef arrives in the state of Rajasthan, a land of palaces and hilltop forts, where he cooks a biryani fit for a royal banquet. He then heads north to the mountainous region of Himachal Pradesh, and joins local nobility at a gathering in their home village and has an audience with the Dalai Lama
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Wed 21
Rajasthan and Himachal Pradesh — Rick Stein's India
The chef arrives in the state of Rajasthan, a land of palaces and hilltop forts, where he cooks a biryani fit for a royal banquet. He then heads north to the mountainous region of Himachal Pradesh, and joins local nobility at a gathering in their home village and has an audience with the Dalai Lama
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Thu 22
Madurai and Lucknow — Rick Stein's India
The chef visits a five-star hotel in Madurai, Tamil Nadu, employing local housewives for genuine home-cooked dishes and samples chettinad chicken, a dish inspired by spices brought back from both East and West by merchants. In Lucknow, Uttar Pradesh, he meets India's first MasterChef winner, and marks the end of his culinary journey with a small gathering of friends at his bungalow to reveal the outcome of his search for the perfect curry
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Thu 22
Madurai and Lucknow — Rick Stein's India
The chef visits a five-star hotel in Madurai, Tamil Nadu, employing local housewives for genuine home-cooked dishes and samples chettinad chicken, a dish inspired by spices brought back from both East and West by merchants. In Lucknow, Uttar Pradesh, he meets India's first MasterChef winner, and marks the end of his culinary journey with a small gathering of friends at his bungalow to reveal the outcome of his search for the perfect curry
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Thu 22
Madurai and Lucknow — Rick Stein's India
The chef visits a five-star hotel in Madurai, Tamil Nadu, employing local housewives for genuine home-cooked dishes and samples chettinad chicken, a dish inspired by spices brought back from both East and West by merchants. In Lucknow, Uttar Pradesh, he meets India's first MasterChef winner, and marks the end of his culinary journey with a small gathering of friends at his bungalow to reveal the outcome of his search for the perfect curry
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Thu 22
Madurai and Lucknow — Rick Stein's India
The chef visits a five-star hotel in Madurai, Tamil Nadu, employing local housewives for genuine home-cooked dishes and samples chettinad chicken, a dish inspired by spices brought back from both East and West by merchants. In Lucknow, Uttar Pradesh, he meets India's first MasterChef winner, and marks the end of his culinary journey with a small gathering of friends at his bungalow to reveal the outcome of his search for the perfect curry
