In the footsteps of Rick Stein's Itinerary of South India
Rick Stein, a celebrated British took a textured culinary journey through the southern states of India. In South India, he explores the vibrant food cultures of Kerala and Tamil Nadu, discovering how geography, religion and history shape regional cuisine. From fragrant fish curries simmered with coconut in Kerala’s backwaters to crisp dosas and fiery Chettinad dishes in Tamil Nadu, Stein learns from home cooks, temple kitchens and local chefs. He delved into spice markets, witnesses traditional cooking techniques, and uncovers the Portuguese, Arab and colonial influences that have left their mark on coastal flavours. The Itinerary follows the same routing which the celebrated Chef followed while in South India. Its an introduction to South Indian gastronomy. Through warm interactions and hands-on cooking.
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