Ep 6. Madurai and Lucknow

In episode 6 of Rick Stein's India season 1, the renowned chef and author continues his culinary journey through India, exploring the vibrant and diverse food culture of Madurai and Lucknow.

In Madurai, Rick delves into the flavors of South India, starting with a breakfast of traditional idlis and vadas, made with fermented rice and lentil batter. He then visits a local spice market to discover the key ingredients of the region's rich and complex spice blends, including aromatic cardamom, pungent ginger, and fiery chilies. Rick also explores the unique cooking techniques used in South Indian cuisine, such as the clay oven or tandoor, used to make delicious chicken tikka and naan bread.

Moving on to Lucknow, Rick discovers the rich culinary heritage of the city, renowned for its elaborate and sophisticated Awadhi cuisine. He visits a 200-year-old kebab shop, where succulent minced meat kebabs are cooked over charcoal fires in a traditional clay oven. Rick also explores the city's vibrant street food culture, sampling delicious chaat, a tangy and spicy snack made with chickpeas, potatoes, and yogurt.

Throughout the episode, Rick meets with local chefs and food experts who share their knowledge and expertise, giving him a deeper understanding of the complex and diverse regional cuisines of India. From the spicy flavors of South India to the rich and creamy dishes of Lucknow, Rick Stein's India season 1 episode 6 takes viewers on a mouthwatering journey through some of the country's most iconic culinary destinations.