Alfred Prasad heads to the old town in Delhi to discover a maze of backstreets and markets selling food with centuries of history behind it.

Tamarind head chef Peter Joseph might have been in the UK for ten years, but he remains closely tethered to his south Indian roots – particularly the state of Kerala. We caught up with him to learn more about the region and its unique gastronomic virtues.

Alfred Prasad travels to Calcutta to discover the local delicacies, history and rich culture of the sprawling Indian city, uncovering dishes from Anglo-Indian and Indo-Chinese communities, as well as street food favourites sold throughout Bengal.

We continue our exploration of Indian regional cuisine, this time with chef Vivek Singh, executive chef of The Cinnamon Club restaurant group. Here in interview, he takes us through the culinary riches the various peoples of Rajasthan have to offer and the history and adversity that have shaped the cuisine.

We discover more about Indian regional cuisine with Michelin-starred Indian chef, Alfred Prasad, as he describes the unique history and remarkable cuisine born of the isolated region of Chettinad, south-east India.