Heston does his own take on chicken tikka masala, with whole poussins injected with tikka marinade and stuffed with tikka masala and accompanied by his own lager, 'beeryani' , infused with rice and pandan leaves.
Heston discovers that British curry house classics such as masala, as well as bhuna, vindaloo, phal and onion bhaji, were all invented in Britain.
He makes a lamb biryani with a Bombay mix crust. A giant poppadum measuring nearly a meter in diameter. And, as a final nod to the British curry house experience, Heston also makes a giant After Eight-inspired dessert.
All of this dished-up in a pop-up curry house on the outskirts of Bradford.
