Rick Stein's India TV Listings
Find out when Rick Stein's India is on TV today, tonight and this week at the UK TV Listings Guide.
When is Rick Stein's India next on TV?
Rick Stein's India is next on TV on Tuesday 30 June at 10:20 am on U&Dave. The episode is Kolkata and Chennai, Season 1, Episode 1.
Showing times for London — Freeview. Change provider
Rick Stein's India TV listings this week
Rick Stein's India is scheduled to air at these times (may include spoilers):
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Tue 30Kolkata 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
More details for Rick Stein's India, Tue 30, 10:20 am -
Tue 30Kolkata 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
More details for Rick Stein's India, Tue 30, 11:20 am -
Tue 30Kolkata 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
More details for Rick Stein's India, Tue 30, 5:00 pm -
Tue 30Kolkata 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
More details for Rick Stein's India, Tue 30, 6:00 pm -
Tue 30Mumbai 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
More details for Rick Stein's India, Tue 30, 11:20 am -
Tue 30Mumbai 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
More details for Rick Stein's India, Tue 30, 12:20 pm -
Tue 30Mumbai 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
More details for Rick Stein's India, Tue 30, 6:00 pm -
Tue 30Mumbai 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
More details for Rick Stein's India, Tue 30, 7:00 pm -
Wed 1Madurai 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
More details for Rick Stein's India, Wed 1, 10:20 am -
Wed 1Madurai 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
More details for Rick Stein's India, Wed 1, 11:20 am -
Wed 1Madurai 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
More details for Rick Stein's India, Wed 1, 5:00 pm -
Wed 1Madurai 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
More details for Rick Stein's India, Wed 1, 6:00 pm -
Wed 1Lucknow 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 partygoers at one of India's major Hindu festivals. 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, and paneer jalfrezi
More details for Rick Stein's India, Wed 1, 11:20 am -
Wed 1Lucknow 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 partygoers at one of India's major Hindu festivals. 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, and paneer jalfrezi
More details for Rick Stein's India, Wed 1, 12:20 pm -
Wed 1Lucknow 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 partygoers at one of India's major Hindu festivals. 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, and paneer jalfrezi
More details for Rick Stein's India, Wed 1, 6:00 pm -
Wed 1Lucknow 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 partygoers at one of India's major Hindu festivals. 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, and paneer jalfrezi
More details for Rick Stein's India, Wed 1, 7:00 pm
About Rick Stein's India
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