Rick Stein/India BBC2 2100hrs 17/06/2013
Discussion
I am not sure if this should be in 'Food, Drink & Restaurants' or the TV section?
But, Rick Stein's new 6 part series in India starts tonight (and I really enjoyed the prorgams he did from Spain (2011) and Far Eastern Odyssey (2009)).
Looking forward to learning more about Indian food!
But, Rick Stein's new 6 part series in India starts tonight (and I really enjoyed the prorgams he did from Spain (2011) and Far Eastern Odyssey (2009)).
Looking forward to learning more about Indian food!
been to kolkata, but they filmed in much better places than i went to or passed by in a car, and much worse places than i ate (was on business).
the top hotels are very good, but tbh i would never risk eating in any of the road side places i saw, i travel alot but this was too much/risky.
the people are great but the squalor i saw in certain areas is shocking, no wonder so many wish to leave.
sad, but my lasting memory of the trip was off the many colours you see, all the time,.
the top hotels are very good, but tbh i would never risk eating in any of the road side places i saw, i travel alot but this was too much/risky.
the people are great but the squalor i saw in certain areas is shocking, no wonder so many wish to leave.
sad, but my lasting memory of the trip was off the many colours you see, all the time,.
The Bengali Prawn & Coconut curry - om nom nom 
Recipe here.
Ingredients (I wish my kitchen were as exotic as Rick's):
Finished:
I was wondering how any 'Indian' dish could not warrant ginger and garlic. That seemed odd to me, but I thought I'd give it a go.
Impressive. The bitterness of the mustard seeds really lifts the sweetness of the prawns.
Moreover, four chillies with seeds are not too hot. I used Indian 'finger' chillies, although maybe like Rick, I'm immune to their heat.
Recipe here.
Ingredients (I wish my kitchen were as exotic as Rick's):
Finished:
I was wondering how any 'Indian' dish could not warrant ginger and garlic. That seemed odd to me, but I thought I'd give it a go.
Impressive. The bitterness of the mustard seeds really lifts the sweetness of the prawns.
Moreover, four chillies with seeds are not too hot. I used Indian 'finger' chillies, although maybe like Rick, I'm immune to their heat.
I'm usually a big fan of Rick Steins shows but he looked out of place or uncomfortable when trying to discuss the social background to the place. He should just have stuck to the food.
I'm not saying the social situation should be ignored, just seemed the wrong person to talk about it.
I really cringed at the "well, you've got lots of lovely girls here" comment he made. Made me think of Father Ted judging the lovely girls competition
24th June episode:
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 a personal favourite Aloo Mattar.
1007hrs on a Wednesday morning and I really want a curry.
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 a personal favourite Aloo Mattar.
1007hrs on a Wednesday morning and I really want a curry.
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