In this major new series, Madhur returns to Britain. She samples street food in Southall, tastes British Chip Shop Curry Sauce and cooks her Chicken Tikka Masala for the first time on TV.
The flavours of South Asia have become an inseparable part of the British culinary landscape. Madhur cooks a precise Lamb Curry and a Sweet Rice dish from her own collection that goes perfectly with Rich Punjabi food.
Madhur explores the world of the Masala Dosa in North London and then cooks the Indian classic the proper authentic fermenting way that takes time but is not difficult.
Madhur explores Cooks Kenyan/Indian dishes with Bimal Parmar in Leicester. She now explores African Gujarati food and cooks her favourite Dal Dhokri with Pasta noodles.
Madhur does a taste test between Bangladeshi fish and British fish recipes.She visits Brick Lane and cooks with the vegetables she grows there. Back in her kitchen, sh cooks the classic Benglai.
Madhur visits a Nepalese cultural evening to see traditional dance and taste Himalayan curries on offer. She cooks a Sherpa Stew and Gurkha Messing Curry with Pemba.
Madhur explores a Sikh Gurdwara in Southall.She sees how the thousands of worshippers get a free meal as part of the religion and discovers how this works in practice.Back in her kitchen; Madhur shows her versions of Punjabi classics.
In Edinburgh, Maadhur finds a group of Punjabi women who have set up their own cafe to raise money for their community. They show her several recipes - A fish curry, Chicken curry and others - food as they would cook at home.
Madhur visits Lahore Kebab House in Aldegate with a group of Pakistani friends and learns what they love of British Pakistani cooking and she explores the world of the Biryani - done properly as a meal from honoured guests.
Madhur visits a group of Young Goans who cook their recipes and cooks a simple delicious Goan Vindaloo using a pressure cooker.