Q. While India is known for its spices, what are the less-heard-of spices from the UK that can be used to experiment with Indian food?
A. (Todiwala) We managed to get fresh nutmeg with the whole fruit which we had not worked with for a long, long time. (Singh) The spices add vibrancy and colour and flavour to British cookery, but not heat. One of the things that we kept trying to tell our viewers is that spice is not about chilli and burning your mouth which is the usual expectation of eating spice or Indian food. This is a perception that we are trying to dispel.

Cyrus Todiwala and Tony Singh

Q. We are used to using Indian spices such as chillies, ginger, turmeric and cumin for Indian cuisine. In what way do you explore their compatibility with international food?
A. (Todiwala) We spiced up the cider and made a hot cider with wine, instead of mulled wine. We prepared mulled cider and added a little bit of twist to everything that the programme wanted. It was very exciting.