Mughali cuisine is in the spotlight as expert Salma Husain guides Gary through another anglicised favourite, lamb qorma. His young team go out and about to a 100-year-old restaurant, a lavish dinner party, and sample a masterchef's biryani.
Royal palaces have traditionally flown the flag for sumptuous yet refined cooking styles which combine Indian spices with a Middle Eastern heritage. In their heyday, cooks would compete with each other to create the most decadent of dishes – rice pilaus made with slivers of pistachio nuts instead of grains, and gold leaf-anointed kebabs.
Recipes: Qorma Bahadur Shahi (Lamb Korma), Kakori Kebab, Qaliya Mehtabi (Creamy Chicken Curry with Almonds)
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