Culinary travel series, with chef and raconteur Keith Floyd setting out to explore the tastes of India. In the first programme he visits Jaipur, the capital of Rajasthan, and sets up his kitchen in the Jal Mahal Water Palace to cook a biryani, while culinary guru Chef Sandu prepares a regional favourite, lamb shanks

Keith reaches Panjim, capital of the state of Goa, where he uses freshly caught fish to demonstrate local specialities including crayfish curry with a spicy coconut sauce, and shallow-fried mackerel stuffed with vinegar-based masala. Heading inland, he discovers the region's firewater, which he dubs cashew Calvados, while visiting a spice plantation, and whips up pork vindaloo and pan-fried chicken breasts for a final flourish

Keith reaches the cosmopolitan city of Calcutta in West Bengal, where he discovers the pungent aroma of mustard seed oil and paste, ingredients that give the region's dishes their distinctive flavour. Recipes include duck masala, fish in a cooling yogurt and turmeric gravy, steamed fish in banana leaves and a barbecue spread for rugby players at the Future Hope charity match

Wandering chef Keith Floyd reaches the south-western state of Kerala, where coconuts abound - and turn up in most dishes to take the edge off the tangiest spices. Recipes include vegetable curry with tamarind, coconut prawn curry with ginger, garlic, turmeric and onion, and brown mutton curry with a garam masala made from bay leaves, cloves, garlic and cinnamon, for which the meat is soaked for 24 hours in the inevitable coconut

The travelling chef reaches Chennai on the Bay of Bengal, where he serves up an authentic Madras curry and local seafood dishes, including crispy-fried swordfish steaks, as well as spicy recipes for vegetarians

The footloose foodie reaches Punjab and christens his newly purchased tandoor oven with a recipe for kebabs of paneer and the inevitable tandoori chicken. At the Golden Temple of Amritsar, the holiest shrine of the Sikhs, he discovers an army of volunteer caterers preparing up to 30,000 meals a day to serve - without charge - to visitors of all creeds and races. Other recipes on offer include mutton rogan josh, a minced lamb dish with yoghurt, spinach and spices, and a selection of deep-fried vegetables in batter

Chef and bon-viveur Keith Floyd cooks up samsosas, onion fritters and masala doshas on the streets of India's economic nerve centre. Keith follows this up with a spot of sight seeing in the hill town of Matheran

Superchef Keith Floyd ends his culinary odyssey in Rajasthan, visiting the City of Lakes, Udaipur, where he finds what he considers the best food on the tour. Recipes include chicken and lamb kebabs with a cooling mint and apple chutney, nomad lamb curry, stir-fried vegetables and potatoes stuffed with cashew nuts, raisins and cottage cheese