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Following on from the success of Indian Food Made Easy, this second series takes Anjum on a journey to show how different regional flavours of the Indian subcontinent can be found up and down the country. From Bengali cuisine in London to the spicy flavours of the Punjab found in Glasgow.

In this episode we head to Leicester to meet Michael Scott, known as 'Scottie' to his friends. Scottie is captain of one of Leicester's oldest rugby clubs - Stoneygate. Every month they have a team curry night at the club but usually rely on takeaways, so Anjum convinces Scottie to make his own meal for the players.

She takes him on a gastronomic journey to find out more about the cuisine that is enjoyed by Leicester's 20,000-strong Gujarati community. Having tasted some local delicacies, she teaches him how to make a fabulous Gujarati classic - Undihyo, a one-pot vegetarian dish.

Then its off to meet Daxa, a Gujarati housewife, who reveals how to make delicious onion bhajis, and the secrets of a Gujarati thali.

For Scottie's main course it's a hearty lamb curry with fenugreek dumplings, and chips with cashew nuts.

Finally, can Scottie cook up a feast for his 15 curry-loving team mates?