Q. In the show, Madhur Jaffrey’s Curry Nation, you explore Britain’s love affair with Indian curries. In what way has Indian food and its ingredients been absorbed into UK’s local culinary culture?
A. While living in the UK, I missed the Indian curry. In that way, Curry Nation was an eye opener for me. I realised how important it is for the British to have control over their curries. Their food was categorised depending upon the amount of spice used as very hot, hot, medium and mild. Well, this does not happen in India. There are pubs here that load their Vindaloos with chilli powder and offer a raw chilli powder taste and no flavour whatsoever.

On the show, Madhur Jaffrey will cook her own version of Indian dishes