Rick Stein’s India
Rick Stein’s India will take you on a journey in search of the perfect curry. What makes a good curry though? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food.
“Whenever I hear the word curry, I’m filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillies, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic. When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry.” Rick Stein
Get the book
Order a signed copy of Rick Stein’s India, which includes all the recipes you’ll ever need for the best curry nights at home with friends and family at home here.
Try the dishes in our restaurants
You can look forward to trying some of the dishes from India on our menus – including Pondicherry cod curry, breakfast bhaji, Amritsari fish, pau bhaji, vegetable makhanwala, kachumber salad and more. Choose a restaurant here.
Learn to cook the recipes
To celebrate Rick Stein’s India, Head Chef Lecturer Nick at our cookery school in Padstow has put together three very special foodie experiences.