World's best curry
Comedian David Batra and correspondent Malin Mendel are opening a restaurant in India. But what food should they serve? They cook their way through Indian restaurant classics and old family recipes, sharing their best tips along the way.
Episodes
David Batra and Malin Mendel cook their shared favorite lunch dish, Egg Bhurji. Photographer Douglas acts as the taster.
David tries to handle the heat of the chili. Malin harvests spinach from the garden and shares her best onion tips for a mild palak paneer.
For India’s most common dish—dal, or lentil stew—David chops onions just as his home economics teacher taught him, while Malin shares her best Indian cooking tips.
When it’s time to cook Chicken Tikka Masala, Malin cuts herself, and David gets to chill with Douglas, the photographer who smokes.
Malin shares her best spice tips for making Aloo Gobi, but will photographer Douglas ever actually like the food they’re cooking?
When fish curry is being prepared in Malin’s Indian garden, David is given the important task of blending the sauce with coconut.
