Someone who I was signing a book for the other day said their slogan was “you can’t hurry curry”and I think that, having experienced how Indians cook, I’ve now become even more aware of taking the time to cook something like a stew when I’m not in a hurry. It always makes such a difference. Everyone you met in India spoke with such passion and pride of their food. Was there one person who stood out to you most as embodying the spirit of Indian cooking? A mini food processor makes light work of turning garlic and ginger, with a splash of water, into pastes, which are used throughout the book. However, for smaller quantities, or if you don’t own a mini processor, you can use a microplane grater to finely grate ginger or garlic. Or you can crush the garlic, either by chopping finely with a sharp knife or using a garlic crusher. Whenever I hear the word curry, I'm filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic.When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry.

On to the food now; the tamarind rice, or puliyodharai, we saw tonight was prepared in the kitchen of the Meenakshi Temple in Madurai. Once the rice is cooked, it is pressed against a stone surface by hand; as they believe it gives an additional flavour(!) Meanwhile, make the dip. Place the crumbled feta in a bowl, add the Greek yoghurt and stir in gently. Add the olive oil, chilli flakes and puréed red pepper and set aside. Serve the vegetables and the broth in warmed bowls, topped with chunks of meat and sprinkled with the chopped parsley or celery leaves.

From the book: Rick Stein’s India

Anybody who has done business in India will know that the bureaucracy is present in every transaction. The number of permissions we needed to do anything, anywhere were mind boggling. In Calcutta, for example, we had permission to film in the streets but only if we didn’t film cows. Getting permission to visit the Golden Temple in Amritsar took months, but when we arrived at the gates they told us we couldn’t bring in our tripod as we had only obtained permission for the camera. With over 100 Spanish recipes and location photographs, this is an essential cookbook for food-lovers as well as a stunning culinary guide to a diverse country. These are my simple suppers. Recipes that are straightforward and informal - yet effortlessly delicious. The idea of supper appealed to me because it suggests an ordinary meal. When one is not trying too hard; maybe something you're going to cook in your jeans and Polo shirt, a glass of vinho verde on the worktop. You can look forward to trying some of the dishes from India on our menus – including Pondicherry cod curry, breakfast bhaji, Amritsari fish, pau bhaji, vegetable makhanwala, kachumber salad and more. Choose a restaurant here. Learn to cook the recipes

Fast suppers: Sweet potato, chorizo & sweetcorn tacos, Baked portobello mushrooms with Dolcelatte & walnuts Culture Trips are deeply immersive 5 to 16 days itineraries, that combine authentic local experiences, exciting activities and 4-5* accommodation to look forward to at the end of each day. Our Rail Trips are our most planet-friendly itineraries that invite you to take the scenic route, relax whilst getting under the skin of a destination. Our Private Trips are fully tailored itineraries, curated by our Travel Experts specifically for you, your friends or your family. There is so much regional variation in Indian food. Are there elements common to all food across the sub-continent, which define it as Indian cooking? Trim the meat and remove any excess fat, then place in a large pan, cover with the water and bring slowly to the boil, skimming away any froth that rises to the surface. Lower the heat and simmer gently, with a lid on the pan, for 35 minutes.Increasingly we believe the world needs more meaningful, real-life connections between curious travellers keen to explore the world in a more responsible way. That is why we have intensively curated a collection of premium small-group trips as an invitation to meet and connect with new, like-minded people for once-in-a-lifetime experiences in three categories: Culture Trips, Rail Trips and Private Trips. Our Trips are suitable for both solo travelers, couples and friends who want to explore the world together. Thankfully, not all Brits will fall for the hype. Some British chefs do an excellent job of documenting their Indian food journey (see Gordon Ramsey's show). If you need someone to make Indian food more accessible for the Western palate, try Madhur Jaffery who does a good job. At least she knows what she is talking about! Veggie suppers: Vegetable bourguignon with dumplings, Spaghetti with courgettes, rosemary and ricotta Read more Details Add a layer of the chilled apple purée to 4 glasses, followed by a layer of the toasted nuts and breadcrumbs. Add another layer each of apple and breadcrumbs/nuts and then top with the whipped cream and the remaining toasted hazelnuts. Did you discover any essential cookware or kitchen gadgets on your travels? Have you brought any home with you?