SONY BBC Earth Schedule, Today (India)

The filmmaker presents nature at its most primal point and the host sets out to some of the most inhospitable places around the planet to understand how the locals survive and thrive there.

On the Turkish Cesme Peninsula, Rick tries Armola cheese matured in goat skins, Urla's famous red wine and the ultimate Turkish breakfast. He also cooks mouth-watering lamb stew with aubergine puree.

Sir David Attenborough explores the wild and introduces viewers to various animals that have intrigued him over the years.

Sir David Attenborough explores the wild and introduces viewers to various animals that have intrigued him over the years.

The narrator showcases the various natural processes of the planet that work in tandem to ensure that every corner of Earth can sustain life.

Pots and Pans: Cherry Healey is in South Africa visiting one of the largest iron ore mines in the world and Gregg Wallace is in France at a huge foundry that produces a cast iron pot every five seconds.

The filmmaker presents nature at its most primal point and the host sets out to some of the most inhospitable places around the planet to understand how the locals survive and thrive there.

Steve and his crew explore the Argentinean marshes cowboy style wherein he jumps into piranha-infested water armed with a juicy lump of steak to find out more about these killer fish.

Adventurer Steve Backshall and his crew end their search for the Deadly Sixty in the awesome flooded forest of the Amazon rainforest.

Rick's journey ends in the legendary city of Istanbul, where he arrives just in time for the bluefish season. He also cooks lavish kofte kebabs with pistachios and the Black Sea dish kapuska.

The filmmaker presents stores of natural wonders created by life itself and how they shape the lives of those who call them home.

Vegan Sausages: The host visits the production unit of the factory that makes vegan sausages and provides insights to the viewers about the entire process.

Using underwater photography, the filmmaker examines the natural history of the world's oceans and unveils the complex dynamics of marine life.

Travel enthusiasts Tanveer and Priyanka set off on an adventure across India, from Himachal Pradesh to Kerala, along with their dogs while giving an insight into modern tourism in the country.

Travel enthusiasts Tanveer and Priyanka set off on an adventure across India, from Himachal Pradesh to Kerala, along with their dogs while giving an insight into modern tourism in the country.

Rick's journey ends in the legendary city of Istanbul, where he arrives just in time for the bluefish season. He also cooks lavish kofte kebabs with pistachios and the Black Sea dish kapuska.

Adventurer Steve Backshall and his crew end their search for the Deadly Sixty in the awesome flooded forest of the Amazon rainforest.

Steve Backshall, along with his crew, travels to different parts of the world in order to find the 60 most deadly animals living on the planet.

Steve tracks the weirdest-looking fish on the planet, comes face to face with a giant Pacific octopus and goes kayaking with killer whales.

Travel enthusiasts Tanveer and Priyanka set off on an adventure across India, from Himachal Pradesh to Kerala, along with their dogs while giving an insight into modern tourism in the country.

Travel enthusiasts Tanveer and Priyanka set off on an adventure across India, from Himachal Pradesh to Kerala, along with their dogs while giving an insight into modern tourism in the country.

Vegan Sausages: The host visits the production unit of the factory that makes vegan sausages and provides insights to the viewers about the entire process.

Steve Backshall, along with his crew, travels to different parts of the world in order to find the 60 most deadly animals living on the planet.

Steve tracks the weirdest-looking fish on the planet, comes face to face with a giant Pacific octopus and goes kayaking with killer whales.

Adventurer Cyril Chauquet embarks on a journey to find the most dangerous underwater creatures in the most remote parts of the world.

Using underwater photography, the filmmaker examines the natural history of the world's oceans and unveils the complex dynamics of marine life.

Rick's journey ends in the legendary city of Istanbul, where he arrives just in time for the bluefish season. He also cooks lavish kofte kebabs with pistachios and the Black Sea dish kapuska.

Travel enthusiasts Tanveer and Priyanka set off on an adventure across India, from Himachal Pradesh to Kerala, along with their dogs while giving an insight into modern tourism in the country.

Travel enthusiasts Tanveer and Priyanka set off on an adventure across India, from Himachal Pradesh to Kerala, along with their dogs while giving an insight into modern tourism in the country.

Vegan Sausages: The host visits the production unit of the factory that makes vegan sausages and provides insights to the viewers about the entire process.

Host Ben Fogle joins married couple Mike and Fran Turner in their simple, self-built log cabin in Alaska, USA.

Using underwater photography, the filmmaker examines the natural history of the world's oceans and unveils the complex dynamics of marine life.

Adventurer Cyril Chauquet embarks on a journey to find the most dangerous underwater creatures in the most remote parts of the world.

Travel enthusiasts Tanveer and Priyanka set off on an adventure across India, from Himachal Pradesh to Kerala, along with their dogs while giving an insight into modern tourism in the country.

Travel enthusiasts Tanveer and Priyanka set off on an adventure across India, from Himachal Pradesh to Kerala, along with their dogs while giving an insight into modern tourism in the country.

Rick's journey ends in the legendary city of Istanbul, where he arrives just in time for the bluefish season. He also cooks lavish kofte kebabs with pistachios and the Black Sea dish kapuska.

Adventurer Cyril Chauquet embarks on a journey to find the most dangerous underwater creatures in the most remote parts of the world.

Cider: Gregg visits the world's biggest cider factory which produces more than 350 million litres each year and Cherry explores how the factory is creating orchards of a new variety of apples.