Season 1

Brought to India by Mughal rulers, the cooking style of royal palace kitchens owes much to a Middle Eastern culinary heritage. Richly indulgent, there’s an emphasis on succulent meats, aromatic spices, nut pastes, and floral scents rather than fiery chilli heat.
Recipes: Sailana Junglee Murgh (Chicken with Red Chillies), Sher Bagh Pasande (Pot Roast Spiced Lamb), Barbecued Quail

The team visit a fish and veg market and learn the tricks of buying their wares. Gary does something he confesses he would never do back in old blighty - eat a pork vindaloo! Will it blow his head off, or is the real thing something completely different?
Goan cooking has been shaped by Portuguese traditions; spicy takes on balchao (pickled prawns), peri peri masala, and perennial favourite - pork vindaloo. Also expect creamy coconut masalas, pounded chilli pastes, crackling curry leaves, popped mustard seeds, and tart tamarind. Coastal dishes work best with rice-based staples rather than north Indian breads.
Recipes: Pomfret Recheado (Barbecued Spiced Pomfret), Pork Vindaloo, Crab Peri Peri, Goan Chicken with Herbs

Gary and co discover the secrets of Punjabi cooking culminating in Mr Rhodes chancing his arm at preparing the old Friday night curry house classic Paneer Tikka. But just how different is the genuine authentic dish to our anglicised version?
Earthy, wholesome and full-flavoured, Punjabi cooking celebrates everyday cooking with Indian flatbreads, slow-cooked lentils, and fried onion, ginger and garlic masalas. Many people believe murgh makhani (arguably Punjab’s favourite dish) is the forerunner to Britain’s love affair with chicken tikka masala.
Recipes: Murgh Pistadah (Pistachio-Marinated Chicken), Murgh Makhani (Butter Chicken), Shahi Maanh Daal (Creamy Black Lentils), Paneer Tikka (Grilled Paneer),

Mughali cuisine is in the spotlight as expert Salma Husain guides Gary through another anglicised favourite, lamb qorma. His young team go out and about to a 100-year-old restaurant, a lavish dinner party, and sample a masterchef's biryani.
Royal palaces have traditionally flown the flag for sumptuous yet refined cooking styles which combine Indian spices with a Middle Eastern heritage. In their heyday, cooks would compete with each other to create the most decadent of dishes – rice pilaus made with slivers of pistachio nuts instead of grains, and gold leaf-anointed kebabs.
Recipes: Qorma Bahadur Shahi (Lamb Korma), Kakori Kebab, Qaliya Mehtabi (Creamy Chicken Curry with Almonds)

It's time for Gary and the gang to learn about Bengali cuisine. As part of the learning curve, they sample prawns cooked inside a coconut, and visit a Bengali family to celebrate their New Year which naturally, involves preparing and of course eating loads of food.
Indian Bengalis exhibit great pride in their cooking – especially the fish and seafood preparations. Expect dishes to have an astringent flavour, and to be emboldened by frequent forays with turmeric spice rubs, pounded mustard seed masalas, and smoky mustard oil. Sweetmeats from this region are renowned and are usually milk-based offerings, often drenched in rose-scented syrup.
Recipes: Chingrir Malai (Prawn Curry), Sorshe Maach (Mustard Fish), Phoolkopir Shinghara (Cauliflower Samosas), Bhapa Doi (Jaggery Yogurt)

Something for all you veggies as Gary and the gang focus on Gujarati cuisine which is purely vegetarian using an array of exotic ingredients. And there's a trip to a restaurant that is totally silent - food is ordered by sign language no less.
Gujarat is home to some of the finest vegetarian cooking styles. Almost seventy per cent of Gujaratis are vegetarian and dishes are typified by sweet and sour flavours. Lentils and savoury dishes are usually sweetened with jaggery and often flecked with mustard seeds, curry leaves, and tamarind. Meals are served on large thalis – round steel platters with smaller bowls filled with veggie side dishes around the edge.
Recipes: Gram Dal Fritters with Yogurt Kadhi, Potato and Green Pea Pattice, Coconut Okra

Markets are always a great place to learn about a local cuisine as Gary and his posse explore Parsi cooking. Gary learns how to steam promfret fillets in banana leaves. And another great place to discover food, a Parsee wedding where eating is the whole point of the day.
After fleeing Persia in the 10th century the majority of Parsees made their home in western India where they continued to practice their Zoroastrian faith. Parsees are big meat eaters and have a fondness for eggs, curries sweetened with dried fruit, and tangy flavour combinations.
Recipes: Akoori (Spiced Scrambled Egg), Jardaloo ma Gosht (Lamb and Apricot Curry), Patrani Machi (Coconut Pomfret)

Imagine cooking without onions or garlic - unthinkable for a Western chef, but that's Marwari cuisine which Gary has to come to terms with. Totally vegetarian, it's centred around rituals and religion so there's a visit to a temple where hundreds are fed every day.
All Marwari dishes are vegetarian and prepared without onion and garlic, which are believed to promote lusty thoughts! Their style of cooking is a triumph over the Rajasthan desert’s often meagre resources and is notable for its minimal use of tomatoes and abundance of yogurt or buttermilk instead of water (often in short supply).
Recipes: Aloo Methi (Potatoes with Mustard Greens), Mewa Ki Kheer (Rice Pudding), Watermelon Pickle, Khatta Meetha Seethaphal (Sweet and Sour Pumpkin)

India is famous for its street food which could be said is their equivalent of fast food, although that's where the comparison ends as this is hardly junk food. Gary and the gang check out whats on offer in on the streets of Delhi with the help of some locals.
From puffed rice snacks to smoky kebabs, creamy kulfis to chilled fruit salads – India is a nation of munchers and tea breaks of samosas and piping hot chai are commonplace. Pavement stalls provide staples too – from dal (spiced lentils) served with a stack of rotis to regal biryanis – there’s a dish for everyone.
Recipes: Kathi Kebab (Chicken and Egg Paratha Rolls), Amritsari Machchi (Spiced Battered Kingfish), Pau Bhaji (Spicy Mashed Vegetables), Channa Masala (Spicy Chickpea Curry)

It's now the moment of truth as Gary and his three accomplices have a chance to show what they have learned from their trip. Let loose in the kitchens of the renowned Benares restaurant, they must prepare food for a banquet to celebrate 60 years of India's independence. No pressure there then!
Recipe screenshots also included in this pack.