Rick Stein begins his Indian journey by exploring the regions that began Britain's love affair with curry - Bengal and Tamil Nadu. The British influence in Kolkata and Chennai remains strong to this day and Rick enjoys the prominence of fish and seafood in so many of their dishes, flavoured with mustard in Kolkata and tamarind in Chennai. Exploring the eating habits of these cities is the start of a fascinating trip for Rick who is inspired to cook dishes like prawns in coconut milk and his mum's version of British Raj curry.