Madhur Jaffrey's Curry Nation

Kicking-off her road trip through this Great British Curry Nation, Madhur Jaffrey discovers how Indian food has been both standardised and absorbed into UK pub culture, but also given exciting new flavours and approaches. She samples street food in Southall, sees a modern presentation of very authentic food in Roti Chai. Vivek Singh at the Cinnamon Kitchen shows Madhur his French/Indian fusion and Madhur tastes British Chip Shop Curry Sauce for the first time… and quite likes it.

Many of Yorkshire’s South Asians are from a small area of Pakistani Kashmir called Mirpur. In this episode, Madhur Jaffrey meets members of this community and learns the secrets of their richly spiced curries. Madhur sees how one of Yorkshire's most successful curry restaurants, Mumtaz, makes unbelievably quick curry cooked in fresh in seven minutes.

Not all curries are rich and meat-based as Madhur Jaffrey discovers when she explores the South Indian cuisine on offer in the UK, with its unique spice blends and delicious Masala Dosas.

Madhur Jaffrey explores the culinary history of the Guajaratis in the UK, uncovering the African influence in their food, and also finding classic Hindu recipes cooked in Britain.

Bangladeshis traditionally ran most British high street curry houses. In this episode, Madhur learns what Bangladeshis really eat at home and discovers very different dishes to the ones so often served with a pint in a pub.

The Nepalese community in Aldershot is Britain’s newest South Asian community. In this episode, Madhur Jaffrey explores their cooking with Pemba Lama, one of the Gurkha regiment’s Master Chefs.

Madhur Jaffrey explores Britain's best known South Asian community, the Punjabi area of Southall in North West London. She also samples delicious Sikh home-cooked favourites.

Madhur road-trip takes her to Scotland, where she discovers haggis curry in Glasgow and visits a community café selling home-cooked Punjabi recipes in Edinburgh.