Ep 3. Madurai and Kerala

In episode 3 of Rick Stein's India season 1, Rick travels to the southern states of Madurai and Kerala, where he explores the diverse cuisines of these regions.

The episode begins with Rick visiting the Meenakshi Amman Temple in Madurai, where he is in awe of the stunning architecture and intricate carvings. He then visits the city's famous food market and discovers an array of spices, fresh produce and street food stalls.

Rick then travels to Kerala, where he visits Fort Kochi and explores the Portuguese and Dutch influence on the local cuisine. He meets with Chef Nimmy Paul, who teaches him how to make a traditional Keralan fish curry using freshly caught fish and coconut milk.

Next, Rick visits a local spice farm to learn about the importance of spices in Keralan cooking, and samples a variety of spices such as cardamom and black pepper.

The episode concludes with Rick visiting a toddy shop, where he tries the local drink made from fermented coconut sap. He then travels to a houseboat on the backwaters of Kerala, where he enjoys a traditional Keralan meal of fish curry, rice and dal.

Throughout the episode, Rick showcases the diverse regional cuisines of Madurai and Kerala and highlights the importance of fresh ingredients and spices in Indian cooking.