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Rick Stein learns about temple cooking in the town of Madurai before taking a road trip across the spice-laden Western Ghats to Kerala, where he cooks a Keralan pork curry.
Rick Stein's search for the perfect curry takes him to Mumbai and the French-influenced town of Pondicherry further south. He cooks the popular Parsee chicken dish sali murgh.
Rick Stein visits the cultural city of Lucknow, reputedly the curry capital of India and perhaps the world, helps find Punjab's new star chef and cooks paneer jalfrezi.