The passage through India begins in Jaipur, the capital of Rajasthan, and home to the nation’s once-famously wealthy Maharajas. Keith sets up his stove for the first time to cook a biryani. Before bathing this rice-based dish in coconut milk, Keith introduces the essence of all Indian food, the masala: “ground herbs and spices to flavour the dish we’re preparing.”
Keith Floyd is back for a new, eight-part outing and this time the globe-trotting chef explores the mouth-watering cuisine of India. On his food-finding mission across the Indian sub-continent, Floyd takes us to West Bengal, Tamil Nadu, Kerala, Goa, Punjab, Rajasthan and Maharashtra. Along the way he unlocks the secret to fine Indian cooking, searches for the true origins of...
Show more
