Madhur Jaffrey's Flavours of India (BBC, 1995) (960*540p, soft Eng subs)

Madhur Jaffrey's Flavours of India (BBC, 1995) (960*540p, soft Eng subs)

Indian cookery expert Madhur Jaffrey shows how to prepare delectable dishes from six Indian states.

Kerala
Indian cookery expert Madhur Jaffrey shows how to prepare delectable dishes from six Indian states. In the first programme, we are introduced to spices, coconut and fish dishes from Kerala.

Gurarat
In the second episode, Madhur Jaffrey explores vegetarian recipes from the western state of Gujarat.

Punjab
Madhur Jaffrey visits the Golden Temple in Amritsar, the holy Sikh shrine, and sees how thousands are fed in the Temple's community kitchen. In the rural Punjab she comes across the rich buffalo milk used to make paneer cheese, and along the Pakistan border she discovers that towns on both sides share a common language and cuisine.

Goa
As Madhur Jaffrey's journey through India continues she visits Goa, where Portuguese settlers originated the popular curry dish vindaloo. At the ruins of St Augustine Monastery in Old Goa she cooks a pork vindaloo, and in Panaji she cooks chicken xacuti, another traditional Goan curry.


Tamil Nadu
Tamil Nadu on India's south-eastern coast is known as the land of stunning temples and sought-after saris, but it also offers some of the lightest and healthiest food in India. Madhur Jaffrey prepares a vegetable korma, a peppered chicken dish and scrambled shark.

West Bengal
Madhur is in West Bengal, where she witnesses a day in the life of the crowded, vibrant city Calcutta.

The Bengali menu is dominated by freshwater fish, and mustard oil is a popular flavouring. Classics of the region include steamed prawns, the popular Anglo-Indian chicken dish Country Captain, and Rezala, made with lamb.

First broadcast: March-April 1995

Duration: 30 minutes per episode
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