Heston's Great British Food: Curry

Heston Blumenthal discovers that curry house classics such as vindaloo, bhuna, phal and onion bhaji were all invented in Britain, as he puts his own stamp on the most famous of them all - injecting whole poussins with tikka marinade and stuffing them with tikka masala. He also rustles up his own version of lamb biryani with a Bombay mix crust, creates giant poppadoms measuring almost a metre wide, and serves a new type of lager - `beeryani", infused with rice and pandan leaves. As a final nod to the British curry house experience, the chef makes a giant After Eight-inspired dessert, and dishes up his unique menu in a pop-up restaurant on the outskirts of Bradford