Episode 2

Rick Stein explores the melting pot that is Mumbai in search of the bombil, the fish that immortalised Bombay duck. He also gets to enjoy Parsee hospitality and learn about their contribution to Indian cuisine. Further south in the town of Pondicherry, his search for the perfect curry takes in fusion cooking as local residents cook up south Indian dishes with a French twist.

In the coastal town of Mamallapuram, he discovers what could possibly be the best fish curry he's ever had! He cooks the popular Parsee chicken dish sali murgh and personal favourite aloo mattar.