Culinary alchemist and three Michelin-starred chef Heston Blumenthal once again applies his unique approach to transform and revolutionise some of the nation’s favourite dishes. From hamburgers to Peking duck, fish pie to baked Alaska, via chilli con carne, risotto and trifle, Heston analyses every component and ingredient in his search to create the ultimate taste sensation.

In a bid to source the ultimate ingredients, he visits food growers and providers from across the world. Back home, his like-minded passionate researchers form an elite team who will stop at nothing to help him reach his goal.

In tonight’s first programme, Heston turns his attention to chicken tikka masala. The search begins at his local curry house in Cookham but soon takes him to Delhi, where he tries to unravel the complicated roots of this dish. From the locals’ favourite, Karim’s, in the back streets of old Delhi, to the home of the first in-restaurant tandoor, the Moti Mahal, and the choking alleys of the spice market, Heston toils in heat of more than 50 degrees Centigrade to find his inspiration.

On returning to Bray, Heston tries to build his own tandoor but soon realises that most people aren’t able to dig a 5ft-deep hole in the ground and line it with fire bricks. So he comes up with a more accessible solution – a barbecue with a few bespoke alterations.

In Cambridge, Heston puts a chicken breast through Magnetic Resonance Imaging to see how a marinade affects the meat as he tries to work out just how to create the perfect sauce.

He also turns his attention to naan bread and comes up with a great recipe and cooking method which viewers can find online at bbc.co.uk/food, together with some exclusive, behind-the-scenes footage from the making of the show.

Tuesday 16 October 8:30pm BBC2