Original subtitles

♪♪

I'M GORDON RAMSAY.

I LOVE BRITAIN'S FAVORITE FOOD,

INDIAN,

BUT I'M NO EXPERT IN COOKING IT.

♪♪

SO I'M OFF ON A GREAT ESCAPE,

VISITING INDIA FOR THE VERY FIRST TIME

ON MY OWN CULINARY ADVENTURE.

[ Laughing ] Shit.

[ GUNFIRE ]

EACH WEEK, WE BRITS EAT 3 1/2 MILLION CURRIES,

BUT THEY'RE NOTHING LIKE THE REAL THING.

[ RETCHES ]

WHAT ARE YOU TRYING TO DO, KILL ME?

I'M GOING TO DISCOVER

HOW CURRY HOUSE CLASSICS SHOULD BE MADE,

SO I'M COOKING MY WAY AROUND INDIA

ON A BUSMAN'S HOLIDAY.

THAT IS DELICIOUS. -[Laughing] THANK YOU, SIR.

I'VE BEEN IN LOVE WITH INDIAN FOOD

EVER SINCE I GREW UP,

EVER SINCE I REMEMBER MY MUM COOKING HER FIRST CURRY.

VERY GOOD. THANK YOU.

FUCKING SPICY.

IT'S NOT JUST ME -- IT'S THE NATION'S FAVORITE DISH.

I PASSIONATELY BELIEVE THAT FOOD

IS AN INTERNATIONAL LANGUAGE...

HELLO, HELLO!

HELLO, HELLO!

AND I'M GOING TO USE IT AS MY PASSPORT TO EXPLORE INDIA'S

GASTRONOMIC DELIGHTS.

I'M ESCAPING --

ESCAPING BECAUSE THE LAST

12 MONTHS HAVE BEEN PRETTY SHITTY.

Man: YEAH, HERE WE GO!

[ CROWD CHEERS ]

[ GRUNTS ][ LAUGHTER ]

AND, MORE IMPORTANTLY,

GET BACK TO WHAT I'M GOOD AT DOING.

I WANT TO COOK.

[ SPEAKS INDIAN LANGUAGE ]

AH!AH-HAH-HAH.

TONIGHT, I'M BEGINNING MY INDIAN GREAT ESCAPE

IN THE NORTH, HOME OF THE KORMA AND THE BIRYANI.

I WANT TO FIND OUT

HOW THE CURRIES WE ENJOY AT HOMESHOULD BE MADE.

[ LAUGHS ]

THAT'S FUCKING DELICIOUS.

♪♪

Man: AH, AH.

[ CROWD CHEERS ]

--Captions by VITAC-- www.vitac.com

CAPTIONS PAID FOR BY DISCOVERY COMMUNICATIONS

I'VE JUST ARRIVED IN INDIA'S CAPITAL, DELHI,

ON THE FIRST LEG OF MY GREAT ESCAPE.

GOOD MORNING.

HOW ARE YOU? ARE YOU WELL?

GOOD TO SEE YOU.

OH, MY GOD, IT'S SO HOT, EH?

IS THAT THE AIR CONDITIONING?

[ HORN HONKS ]

I WANT TO DISCOVER THE TRUTH ABOUT CURRY.

I KNOW OUR U.K. VERSION IS NOTHING LIKE THE REAL THING,

SO I WANT TO LEARN HOW INDIAN FOOD SHOULD BE MADE.

99% OF THE FOOD IN THE U.K.,

REGARDING THE CURRIES, ARE ALL FROM NORTH INDIA, DELHI.

I DON'T KNOW IF WHAT WE'RE DOING IN THE U.K. IS AN INSULT TO WHAT

THEY DO OVER HERE -- I'M NOT COMPLETE WITH

THE LEVEL OF INDIAN FOOD THAT I KNOW.

DELHI, IT'S THE EIGHTH-LARGEST METROPOLIS IN THE WORLD,

WITH 17 MILLION RESIDENTS.

MY ISSUE IS, ARE WE DOING IT WRONG?

ARE WE FAKING IT?

AND DELHI'S GOING TO GIVE ME MY ANSWER.

SO, MY MISSION IN NORTHERN INDIA

IS A PERSONAL CULINARY VOYAGE OF DISCOVERY.

ALL THE CLASSICS, SUCH AS ROGAN JOSH,

BIRYANI, AND BUTTER CHICKEN

COME FROM HERE.

IN THE 19th CENTURY, WORKERS IN THE BRITISH RAJ

ACQUIRED A TASTE FOR CURRY,

CREATING A DEMAND FOR IT UPON THEIR RETURN TO BRITAIN,

AND WE'VE BEEN IN LOVE WITH INDIAN FOOD EVER SINCE.

[ HORNS HONKING ]

INDIA IS A BIG MYSTERY TO ME.

IT'S LIKE THE "WACKY RACES."

UNBELIEVABLE.

I'VE NEVER BEEN

TO INDIA BEFORE, AND I HAVE TO SAY,

IT'S QUITE A SHOCK TO THE SYSTEM.

NOW, THIS IS EXTRAORDINARY.

I MEAN, KIDS EVERYWHERE,

PEOPLE ACTUALLY LIVING ON THE STREET.

I NEED A BIT OF GUIDANCE.

I'M ON MY WAY TO MEET SOMEONE WHO

CAN HELP AT ONE OF INDIA'S MOST FAMOUS RESTAURANTS,

THE MOTI MAHAL.

IT'S HERE U.K. FAVORITES SUCH AS TANDOORI CHICKEN

WERE INVENTED.

♪♪

SEEMA CHANDRA IS AN EXPERT ON THE FOOD

OF NORTHERN INDIA, AND SHE'S HELPING ME

WITH MY TRAVEL ITINERARY.

HI. HELLO.

HOW ARE YOU? VERY WELL.

GOOD TO SEE YOU.SEEMA CHANDRA.

NICE TO SEE YOU.WELCOME TO INDIA.

VERY HAPPY TO BE HERE. YES.

SHE'S ONE OF INDIA'S MOST RESPECTED FOOD WRITERS

AND RESTAURANT CRITICS.

WHY HAVE YOU BROUGHT ME HERE?

WELL, THE REASON I BROUGHT YOU HERE IS THAT THIS PLACE

IS WHERE MOST OF INDIAN FOOD,

THE WAY IT'S KNOWN THE WORLD OVER,

THEY ALL BEGAN HERE.

I LOVE MURGH MAKHANI,

THE DAL, CHICKEN TIKKA.

MURGH MAKHANI, AS IN BUTTER CHICKEN.

BUTTER CHICKEN, YES.

WELL, BUTTER CHICKEN STARTED RIGHT HERE

60 YEARS AGO.

SERIOUSLY, IS THERE A DIFFERENCE BETWEEN WHAT

THEY'RE SERVING HERE TO WHAT WE'RE SERVING IN THE U.K.?

IT IS NOTHING CLOSE TO WHAT YOU'RE GOING TO GET HERE.

I MEAN, I WAS SHOCKED THAT THEY EVEN CALLIT INDIAN FOOD.

IN FACT, I HAVE A PROBLEM WITH IT.

IT'S NOT INDIAN -- THEY PUT CREAM

AND THEY PUT SUGAR INTO EVERYTHING,

AND THEY THINK, "OKAY, THAT'S IT, THAT'S DONE."

IT'S NOT INDIAN FOOD.

SHALL WE ORDER?

SO, WE'D LIKE BUTTER CHICKEN, OF COURSE,

BUTTER CHICKEN, TANDOORI CHICKEN.

SO YOU'RE MORE CONVINCED THAT

I'M GOING TO TASTE A BIG

DIFFERENCE TO WHAT I'M ABOUT TO EAT?

OUT AND OUT.

THANK YOU, YEAH.

THANK YOU.

ARE YOU GOING TO EAT WITH A KNIFE AND FORK?

YOU TELL ME.

CAN'T GET THE FLAVOR OF INDIAN FOOD.

-WITH A KNIFE AND FORK? -NO.

I SHOULD TRY THAT BACK AT HOME.

IT'S BLASPHEMOUS, IT'S BLASPHEMOUS.

WHAT DO YOU THINK? -IT'S ABSOLUTELY DELICIOUS,

AND IT'S NOT DRY, IT'S MOIST.

-IT'S MOIST, YEAH. -NICE.

NOW THAT'S THE DISH YOU'VE BEEN WAITING FOR.

SO, THE BUTTER CHICKEN.

THIS IS IT.

BLOODY HELL.

IT IS? NOTHING GIVES ME MORE PLEASURE

THAN SEEING SOMEONE EAT AND SAYING, "BLOODY HELL."

HOW DOES THIS COMPARE WITH WHAT YOU'VE HAD?

I MEAN, THAT ALREADY, HONESTLY, SEEMA,

IS CHALK AND CHEESE.

IT'S VERY FLAVORSOME, AND THERE'S NO --

IT DOESN'T TASTE...TAINT, TART -- IT'S NOT LIKE

IT'S BEEN LACED WITH TOMATO PUREE.

-NOT AT ALL. -FRESH TOMATOES.

I THINK A WORKING HOLIDAY WILL SHOW ME THE REAL INDIA.

I NEED TO GO NATIVE IF I'M TRULY

TO DISCOVER HOW OUR U.K. FAVORITES

SHOULD BE COOKED.

I'M NOT HERE TO WATCH.

I WANT TO COOK.

-THAT'S IT, YEAH. -I WANT TO COOK.

OKAY, NOW, THE THING IS,

STAY AWAY FROM THE TOURISTY TRAPS.

QUITE THE CONTRARY -- GO INTO

THE REMOTE AREAS, GO INTO PEOPLE'S HOMES,

GO INTO THE DESERT. THE BEST FOOD

IS IN THESE LITTLE, LITTLE AREAS.

IT'S NOT IN FANCY PLACES.

-GO FOR THE HUMBLE. -GO FOR THE HUMBLE,

GET TO KNOW, "WHAT DOES THIS DO,

"WHY IS THIS YELLOW, WHY IS THIS BROWN,

WHY IS THIS LITTLE THING LOOKING LIKE MOSS?"

Seema: I THINK IT'S REALLY IMPORTANT FOR GORDON

TO UNDERSTAND WHAT WE INDIANS EAT EVERY DAY,

OUR REGULAR SORT OF FOOD.

♪♪

JESUS.

I'M OFF TO LUCKNOW, WHICH IS FAMED FOR

ITS KORMAS, BIRYANIS, KEBABS, AND NAAN BREAD.

UP TO 13 MILLION PEOPLE USE THE TRAINS EVERY DAY,

TRAVELING THE SUBCONTINENT'S 1 1/4 MILLION SQUARE MILES

ON LONG-HAUL JOURNEYS.

THE EXPRESS WILL TAKE ME

PART OF THE 500 KILOMETERS TO LUCKNOW.

IT TAKES 12 HOURS TO REACH INDIA'S FOREMOST CITY

OF CUISINE AND CULTURE.

NEXT, INDIA PROVES NO STROLL IN THE PARK.

I'M WORKING UNDER A STRICT OLD MASTER TO DISCOVER

HOW PEOPLE REALLY EAT ON THE SUBCONTINENT.

[ SPEAKING INDIAN LANGUAGE ]

ALL RIGHT, WHO'S PISSED HIM OFF?

HE'S GOING TO LET RIP AT MEIN A MINUTE.

I'VE COME TO NORTHERN INDIA TO DISCOVER THE REAL VERSIONS

OF OUR FAVORITE CURRIES IN THE U.K.

I'VE ALREADY HAD A TASTE OF THE REAL THING.

IT'S ABSOLUTELY DELICIOUS.

♪♪

RIGHT, I'M IN LUCKNOW -- IT'S CRAZY HERE!

NOW, SEEMA'S GOT ME A GIG AT THIS AMAZING WEDDING

TAKING PLACE TONIGHT FOR 1,100 PEOPLE,

BUT THE CHEF WHO'S DOING THE FOOD IS SUPPOSED TO BE

THE DOG'S BOLLOCKS OF THE REGION,

SO THIS IS GOING TO BE AMAZING.

LUCKNOW IS FAMOUS FOR INVENTING THE DISHES WE'VE ALL

FALLEN IN LOVE WITH -- OUR KORMAS

AND BIRYANIS.

MY TASK IS TO LEARN HOW TO COOK AN AUTHENTIC INDIAN BIRYANI.

THE BIRYANI IS A CLASSIC PARTY DISH

LOVED BY THE CITY'S ROYAL FAMILY, THE NAWABS.

♪♪

THE NAWABS HAD THEIR OWN MASTER CHEFS,

BAWARCHIS, WHO DEVELOPED A CUISINE AS COMPLEX

AS ANYTHING IN OUR WESTERN FINE DINING.

THERE ARE OVER 1,000 GUESTS AT THIS WEDDING.

-WOW. SMALL BY INDIAN STANDARDS.

I'M BEING APPRENTICED

UNDER A CHEF FAMOUS FOR HIS

INTRICATE DISHES AND INFAMOUS FOR HIS LACK OF PATIENCE.

SOUNDS LIKE MY KIND OF MAN.

THAT'S THE KITCHEN.

♪♪

HEY, HOW ARE YOU?

GOOD TO SEE YOU.

ARE YOU WELL? -VERY WELL, VERY WELL.

GOOD, EXCITED TO BE HERE.

WE WEREN'T EXPECTING YOU EARLY.

OH, WELL, I GOT HERE EARLY.

HOW ARE YOU?

-HI. -GOOD TO SEE YOU.

-OKAY. -EXCELLENT.

HEAD CHEF IMTIAZ QURESHI WAS BORN INTO

THE DYNASTY OF BAWARCHIS.

HIS FIVE SONS, INCLUDING IRFAN,

MY TRANSLATOR, ARE ALL CHEFS TOO.

Irfan: HE SAYS THAT "I'M 79 YEARS OLD."

HE'S 79 TODAY? AMAZING.

HE'S GOT A HANDSHAKE LIKE A 25-YEAR-OLD.

IN ENGLAND, THEY CALL YOU KING KORMA.

[ SPEAKS INDIAN LANGUAGE ]

-HUH? -YES, YES, YES.

IN ENGLAND, THIS MAN'S REPUTATION

IS CALLED THE DOG'S BOLLOCKS, YEAH?

THE DOG'S NUTS, THE NUMBER ONE, YES?

-[ SPEAKING INDIAN LANGUAGE ] -THANK YOU.

HOW OLD'S YOUR FATHER?

MY FATHER IS AROUND 84.

-84. -YEAH.

IT'S GONE UP IN THE LAST FIVE MINUTES,

THAT'S AMAZING -- SO, WHAT'S THE FIRST THING

WE'RE GOING TO DO FOR TODAY?

FIRST WE'LL DO THE MARINATION

OF DUM PUKHT BIRYANI.

-OKAY. -IN THE U.K.,

THE BIRYANI IS OFTEN A BLAND DISH --

STODGY RICE WITH FROZEN VEG

AND A TASTELESS SAUCE.

BUT IT'S SOON CLEAR THE COMPLEX DUM PUKHT BIRYANI

IS GOING TO BE NOTHING LIKE THE DULL U.K. VERSION.

I WOULD REALLY ENJOY IF I COULD DO IT.

THAT'S WHAT I'M TRYING TO TELL HIM.

LIKE, YOU JUST GIVE IT TO HIM --

HE'S LIKE ME, A CONTROL FREAK.

-THIS IS VINEGAR. -YES.

I'VE NEVER SEEN TWO WHOLE GOATS IN A BIRYANI BEFORE.

FIRST I'M TENDERIZING THEM WITH VINEGAR,

THEN THEY'LL BE STUFFED WITH CHICKENS, QUAILS, AND EGGS

AND SERVED ON A BED OF FRAGRANT RICE.

OKAY.

-YEAH. -OKAY?

-OUT. -OUT, OH, JESUS.

-THANK YOU. -OKAY, BRILLIANT.

NOW WE'RE COATING THE GOATS IN GINGER AND CHILI.

-YOU JUST PUT IT -- -FIVE.

FIVE.

-JUST LIKE THAT. -OKAY?

IMTIAZ MAKES IT CLEAR THAT GREAT

INDIAN COOKERY IS INSTINCTIVE.

THERE'S NO RECIPE AS SUCH.

[ SPEAKS INDIAN LANGUAGE ]

Irfan: WHAT HE'S TRYING TO SAY IS,

WHENEVER THE NEW STUDENT COMES AND YOU TRY TO LEARN,

THAT YOU SHOULD RESPECT THE TEACHER.

I DEFINITELY RESPECT THE TEACHER, TRUST ME.

HE LOOKS LIKE THE KIND OF GUY

I DON'T WANT TO FALL OUT WITH, OKAY?

IN TERMS OF TECHNIQUE, THIS DISH IS AS COMPLEX

AS ANYTHING IN MICHELIN-STAR COOKERY.

I'M NOW MARINATING THE CHICKEN

AND THE QUAILS IN THE CHILI, GINGER,

GARLIC, AND YOGURT MIX.

WHAT IS A BASIC TAKE-AWAY IN BRITAIN

IS A FINELY TUNED FEASTING DISH IN INDIA.

BACK IN THE U.K.,

EVERY CURRY HOUSE, 99% OF THEM, USE THE SAME BASE FOR THE SAUCE.

HERE, IT'S COMPLETELY DIFFERENT.

INDIVIDUAL CURRY, INDIVIDUAL SAUCE.

THERE'S NO SAME BASE.

IT'S ALL BECOMING SO MUCH CLEARER.

-ENOUGH? -YEAH, I THINK PERFECTLY OKAY.

Ramsay: WHAT'S THE LARGEST WEDDING YOUR FATHER'S EVER COOKED FOR?

[ SPEAKS INDIAN LANGUAGE ]

HE'S SAYING ALMOST 50,000 AT ONE HE'S DONE.

50,000? OH, MY GOD.

[ SPEAKS INDIAN LANGUAGE ]

REALLY?

PEOPLE FROM ALL OVER THE WORLD FROM PRESIDENT TO ADMINISTER

TO ALWAYS -- HE'S CATERED TO EVERYONE.

IMTIAZ HAS GOT A BIGGER HEAD THAN ME.

BUT I WOULD LOVE TO HAVE THE CHANCE TO WORK FOR HIM

WHEN HE WAS A ROTTWEILER, UNDER THE AGE OF 35.

[ SPEAKING INDIAN LANGUAGE ]

LOOK AT THE HANDS, THEY'RE LIKE SHOVELS. LOOK.

[ LAUGHTER ]OH, MY GOD. AMAZING.

AMAZING FORCE. HE'S STRONG AS AN OX.

HIS FATHER WAS ALMOST 135 YEARS OLD.

-HIS FATHER WAS 135 YEARS OLD? -YEAH.

-JESUS. SERIOUSLY? -I HAVE SEEN HIM...

-COME ON. -...FROM MY CHILDHOOD.

YOUR FATHER WAS 135 YEARS --

BROTHER WAS 105.

WE'VE PUT TOO MUCH OPIUM ON THE FIRE.

THE ONE THING IMTIAZ ISN'T BULLSHITTING ABOUT IS THE FOOD.

THE HARD-BOILED EGGS ARE COATED IN SAFFRON.

EGG INSIDE THE QUAIL.

I HAVEN'T HAD A MASTER CLASS LIKE THIS

SINCE MY COMMIS CHEF DAYS IN PARIS.

THAT WAY?

JESUS.

THE EGGS GO INSIDE THE QUAIL,

THE QUAIL INSIDE THE CHICKEN, AND, FINALLY,

WE STUFF IT ALL IN THE GOAT.

IT'S ALMOST LIKE SORT OF REWINDING GIVING BIRTH.

YEAH, YOU'RE PUTTING IT BACK IN ONCE IT'S BEEN BORN.

WE'RE GOING TO STITCH IT? WOW.

IT WAS A DISH THAT WAS PUT TOGETHER FOR...

WAJID ALI SHAH.

[ SPEAKS INDIAN LANGUAGE ]

RIGHT.

THIS DISH WAS MADE FOR -- ONLY FOR A KING.

[ SPEAKS INDIAN LANGUAGE ]

IT STANDS, IT STANDS.

DON'T LIE IT, NO, JUST MAKE HIM STAND.

OH, STAND HIM UP?

Imtiaz: VERY GOOD.

[ SPEAKS INDIAN LANGUAGE ]

THIS SURE BEATS A SUPERMARKET CURRY READY MEAL.

THE GOATS HAVE BEEN LEFT TO COOK FOR THREE HOURS.

OLD BOY IMTIAZ, HE'S A LEGEND.

NO ONE KNOWS HIS AGE, BUT HE'S A HARD-ASS.

TRUST ME, YOU DON'T WANT TO MESS WITH HIM.

MORE IMPORTANTLY, HE DOESN'T SPEAK A WORD OF ENGLISH,

BUT WE'RE COMMUNICATING THROUGH THE FOOD --

TASTE, UNDERSTANDING.

BUT WHAT A TECHNICAL, GENIUS WAY

OF PUTTING TOGETHER A GOAT BIRYANI.

THE FINAL STAGE IS THE RICE FOR THE BIRYANI.

FIRST WE CLEAN AND PARBOIL BASMATI RICE.

SO THE RICE IS COOKED WITH A BAG OF SORT OF

AROMATIC SPICES, SO IT'S LIKE A BOUQUET GARNI.

NOW I'M LEARNING THE TECHNIQUE KNOWN AS DUM COOKING.

THE RICE IS PLACED IN A SPECIAL PAN

AND SAFFRON IS ADDED.

THAN THE PAN IS SEALED WITH PASTRY

AND THE RICE IS LEFT TO STEAM.

BUT ONE SMALL MISTAKE CAN MEAN DISASTER.

I KNOW -- SAFFRON?

TIME TO PUT ON THE PASTRY SEAL,

BUT IT'S NOT HAPPENING QUICK ENOUGH FOR IMTIAZ.

[ IMTIAZ SHOUTING IN INDIAN LANGUAGE ]

Ramsay: WHAT'S WRONG?

OKAY.RIGHT, WHO'S PISSED HIM OFF?

[Laughing] I DON'T KNOW.

DAMN, DANG, WE'RE ALL GOING TO GET IT IN A MINUTE.

[ SPEAKS INDIAN LANGUAGE ]

HE'S GOING TO LET RIP AT MEIN A MINUTE.

[ SPEAKS INDIAN LANGUAGE ]

IN SITUATIONS LIKE THIS, YOU KEEP YOUR MOUTH SHUT

AND FINISH THE JOB -- QUICKLY.

THE WHOLE STYLE BEHIND DUM PUKHT COOKING IS KEEPING

ALL THE FLAVORS LOCKED IN, SO SEALING IT WITH

A PASTRY ON THE OUTSIDE IS THAT LITTLE SORT OF WORK OF MAGIC.

SO, HOW LONG FOR THAT NOW?

Irfan: IT WILL TAKE 25 MINUTES.

WE'VE BEEN COOKING ALL DAY, AND THE FIRST GUESTS

ARE STARTING TO ARRIVE.

TIME TO ASSEMBLE OUR DUM PUKHT BIRYANI.

[ IMTIAZ LAUGHS ]

[ SPEAKS INDIAN LANGUAGE ]

-GO BACK. -YEP.

YOU'RE GOING TO PICK THIS?YEAH.

♪♪

NICE.

LOOK AT THAT.

♪♪

THE BIRYANI IS FINISHED WITH

SPICY INDIAN MEATBALLS CALLED KOFTA --

CORIANDER, AND DRIED APRICOT.

AMAZING.

ASK HIM, FOR THE FIRST TIME THIS MORNING, IS HE HAPPY WITH IT?

[ SPEAKS INDIAN LANGUAGE ]

HE SAYS, "I'M ALWAYS HAPPY WITH THIS.

GOOD. EXCELLENT. AT THE BEGINNING,

I FELT LIKE A BIT OF A SPARE PRICK AT A WEDDING.

10 MINUTES INTO IT, HE MADE ME FEEL LIKE A CHEF.

THANK YOU.

[ Laughing ] THAT'S FUCKING DELICIOUS.

LIKE A FINE WINE.

IF HE WAS LIVING IN BRITAIN FOR THE LAST 84 YEARS, WE'D HAVE

A COMPLETELY DIFFERENT TAKE ON INDIAN FOOD, YOU KNOW THAT.

-I KNOW, I KNOW. -I SWEAR TO GOD.

IT'S DELICIOUS.

-YEAH, THANK YOU. -AUTHENTIC AND AMAZING.

♪♪

[ SPEAKS INDIAN LANGUAGE ]

NICE.

THIS MAY LOOK UNUSUAL TO US,

BUT IMTIAZ HAS HIS OWN IDEAS ABOUT PRESENTATION.

I'M SO FIRED UP BY

WHAT I'VE LEARNT AND COOKED

WITH ONE OF INDIA'S TOP CHEFS.

THE DISHES' NAMES ARE FAMILIAR, BUT THE FOOD IS

TOTALLY NEW TO ME.

LET'S GO, GOAT BIRYANI.

NEXT.

NEXT, PLEASE.

I'VE NOTICED INDIA IS A COUNTRY OF FOODIES.

THEY'RE VERY CHOOSY ABOUT WHAT THEY EAT,

AND THIS BIRYANI

IS DISAPPEARING FAST.

GORDON, YOU'VE GOT TO SEE THE LAYERS.

-OH, YES. -OKAY.

IT'S SO POPULAR,

WE FOUGHT TO SAVE A PORTION FOR THE BRIDE.

♪♪

UNBELIEVABLE.

WHAT A DAY, AND WHAT A SET UP.

I KNEW IT WAS GOING TO BE GOOD, BUT NOT THATGOOD.

THIS IS FOOD FROM THE HEART,

SOUL, AND PASSION, AND HISTORIC,

AND IT'S GIVEN ME A LOT OF INSPIRATION,

BECAUSE THAT WAS AMAZING.

I'M NOW GOING ON AN ADVENTURE INTO THE WILD

TO FIND A DELICIOUS BUT LITTLE-KNOWN DELICACY.

I'M FLYING 1,100 KILOMETERS

FROM LUCKNOW DOWN TO THE STATE

OF CHHATTISGARH TO VISIT THE REMOTE

TRIBAL AREA OF BASTAR.

I'M GOING TO DISCOVER

THE UNEXPLORED CUISINE OF THE DHURVA TRIBE.

THEY MAY BE CUT OFF FROM THE OUTSIDE WORLD,

BUT THEY ARE RENOWNED FOR THEIR SOPHISTICATED COOKING

AND AMAZING CHUTNEY.

WE'RE GOING TO VISIT A SORT OF TRIBE IN A FOREST,

ALMOST LIKE A JUNGLE-LIFE.

IT'S SO REMOTE.

IT'S IN THE MIDDLE OF NOWHERE.

LIKE MOST BRITONS,

I LIKE TO START A CURRY WITH PAPADUMS

AND CHUTNEY, BUT IN INDIA,

CHUTNEYS DON'T BEGIN

A MEAL -- THEY'RE USED TO SPICE UP RICE

AND LENTIL DISHES.

[ SPEAKS GONDI ]

THE DHURVAS ARE FAMOUS FOR A UNIQUE CHUTNEY CALLED CHAPRA,

WHICH HAS A SECRET INGREDIENT.

LIVING WITH A TRIBE IS EXCITING,

BUT I'M MORE CONCERNED RIGHT NOW ABOUT

ARRIVING ALIVE.

WHERE'S THE RUNWAY?

[Laughing] SHIT.

FUCK.

WHEN WAS THE LAST TIME THAT WAS FUCKING TARMACED?

OH, MY GOD.

[ EXHALES ]

NOW I'VE ARRANGED A LITTLE TREAT.

PETROL ON... OH, SHIT.

IT HAS TO GO INTO NEUTRAL.

SO IT HAS TO GO NEUTRAL EVERY TIME.

[ ENGINE STARTS ]

OKAY, OUT OF THE WAY.

EVERY MIDDLE-AGED MAN WOULD LOVE TO GET

HIS HANDS ON THIS BEAUTY.

THIS ANGLO-INDIAN CLASSIC IS A ROYAL ENFIELD,

DESIGNED IN THE U.K. BUT BUILT IN INDIA.

♪♪

IT'S TAKING ME ON THE TRAIL OF THIS

MYSTERIOUS CHUTNEY TO THE TINY VILLAGE

OF MAJIPAL.

THERE ARE 900,000 TRIBAL PEOPLE IN BASTAR.

MY GUIDE IS RAJNISH,

A FORMER DUBAI BUSINESSMAN

WHO NOW LIVES WITH THE DHURVA TRIBE.

♪♪

HI, RAJNISH, HOW ARE YOU?

GOOD TO SEE YOU, ARE YOU WELL?

VERY WELL, THANK YOU, SO HAPPY TO BE HERE.

HOW ARE YOU?

OUR VILLAGE, MY HOUSE.

WHAT AN AMAZING PLACE, LOOK AT IT.

-PLEASE. -UNBELIEVABLE -- HELLO!

THE DHURVA SPEAK A LANGUAGE CALLED GONDI.

THEIR WELCOMING RITUAL FOR VISITORS

INVOLVES DOWNING A STIFF DRINK

MADE FROM FERMENTED FRUIT CALLED MAHWA.

Rajnish: HOW YOU START,

HAVE A LITTLE SIP OF A TRADITIONAL DRINK,

SO FIRST YOU SAY TO ALL THE PEOPLE JO HAR.

JO HAR.

AND AFTER, YOU PUT ONE DROP ON THE EARTH.

-WE WASTE IT. -YEAH.

OH.

IT SMELLS STRONG.

MMM.

[ COUGHS ]

IT'S NOT GOOD?

-IT'S STRONG. -THAT'S STRONG.

VERY STRONG.

BECAUSE TRIBAL PEOPLE ARE VERY STRONG PEOPLE.

I'M SURE TRIBAL PEOPLE ARE VERY STRONG,

BUT THAT IS RIDICULOUS, NO?

JO HAR. GOOD TO SEE YOU GUYS.

HOLY CRAP. THAT IS EXTRAORDINARY.

EVERYBODY SEEMS SO CHILLED HERE.

IT'S LIKE HAVING COCKTAILS IN THE AFTERNOON.

LAID BACK. RELAXED.

DARLING, CHEERS.

-JO HAR. -CHEERS. CHEERS.

CHRIST, FOR A MINUTE I THOUGHT SHE WAS DEAD.

NOWTHIS IS WHAT I'VE TRAVELED INTO THE WILD FOR --

THE CHUTNEY OF THE DHURVAS.

WITH THE MAHWA, TASTE IT.

-MMM. -HOW IS IT?

WOW, MMM.

SPICY?

[ COUGHS ]

MMM.

JESUS CHRIST.

IT'S HOT.

HOT, YEAH.

BUT IT IS ABSOLUTELY DELICIOUS.

I MEAN, REALLY DELICIOUS, FRESH.

I'M NEVER GOING TO TOUCH MANGO CHUTNEY

FOR THE REST OF MY LIFE.

THIS IS NOT A FRUIT.

HOW DO YOU MAKE THAT?

IF YOU'D LIKE TO COME WITH ME IN THE JUNGLE,

I'LL SHOW YOU WHAT IS THIS THING, OKAY?

-MMM! -THERE'S A SECRET.

Ramsay: GO INTO THE JUNGLE, YEAH, HOW FAR IN?

IT'S LIKE -- NOT SURE.

ACTUALLY, SOMETIMES TWO KILOMETERS FAR,

SOMETIMES HALF-KILOMETER FAR.

Ramsay: WHAT IS IT INSIDE

THAT CHUTNEY THAT MAKES IT SO BLOODY DELICIOUS?

IT SEEMS THE MYSTERY INGREDIENT

IS AT THE TOP OF THIS 80-FOOT TREE.

Rajnish: HE'S MAKING A STEP.

HAVE YOU HEARD OF A LADDER? A LADDER?

NO, NO, NO.

ONE THING IS THERE,

SO, LATER, LATER.

SO IS A SURPRISE TO YOU.

WHAT ABOUT A SAFETY ROPE?

NO SAFETY ROPE.

♪♪

HE'S CUTTING DOWN A BRANCH WITH WHAT

LOOKS LIKE A NEST ON IT.

WATCH OUT.

OH, JESUS CHRIST.

SO THIS IS THE THING, GORDON.

-THAT'S IT? -YEAH.

OH, MY GOD!

SO THE CHUTNEY'S MADE OUT OF ANTS?

AND THEY BITE? THEY'RE EVERYWHERE!

SHIT!

FUCK. SHIT.

SO, RED ANTS.

JESUS CHRIST ALMIGHTY.

Ramsay: AREN'T THEY POISONOUS?

Rajnish: NO, NOT POISONOUS.

SHIT, WHEN THEY BITE, THEY BITE.

HOW DOES THAT MAKE A CHUTNEY?

ANTS AND EGGS, ANTS' EGGS.

SO, WE'RE USING THE EGGS.

YEAH, EGGS IN THE ANTS' WOOD.

SO IT'S LIKE AN ANT CAVIAR.YEAH.

SO THEY'RE THE EGGS.

THIS IS THE EGG, LOOK AT THIS.

OH, COME ON.

[ LAUGHS ]

THEY'RE TASTY, TRY IT.

MMM.

TELL ME, HOW DOES IT TASTE?MMM.

IT'S SOUR.

YEAH, SOUR, SOUR TASTE.SOUR, BUT --

-LIKE TAMARIND. -YEAH, LIKE TAMARIND,

BUT THERE'S A LITTLE BIT OF SWEETNESS THERE AS WELL

WHEN YOU BURST THE EGGS INSIDE.

THIS IS WHY I'VE COME TO INDIA.

ANY GOOD CHEF LOVES FRESH INGREDIENTS.

FOR SUCH A TASTY DISH, THE CHUTNEY'S EASY TO MAKE.

RED CHILI, SALT,

AND GINGER ARE GROUND UP

WITH SOME ANTS AND THEIR EGGS.

IT'S RICH IN PROTEIN IN A PLACE WHERE MEAT

IS HARD TO COME BY.

SO YOU USE 50% EGGS AND 50% ANTS.

YEAH.

WOW.

MMM.

THAT'S WHAT YOU CALL A CHUTNEY.

YEAH, BETTER THAN THAT.

GOODBYE, MANGO.

RAJNISH AND HIS FRIEND HIROH HAVE A DISH TO GO

WITH THE CHUTNEY -- IT'S A SORT OF

CHICKEN HOT POT.

FIRST THE CHICKEN IS MIXED WITH A PASTE MADE

FROM CHILI, GARLIC, AND GINGER,

THEN IT'S PUT INTO THE BASKET

MADE FROM WOVEN LEAVES FROM A SAL TREE.

SO A LITTLE BIT OF WATER

TO HELP TO STEAM THE CHICKEN?

FOR STEAM.

SO NOW WE ARE STITCHING.

UNBELIEVABLE.

♪♪

LIKE SHE'S COVERING THE CHICKEN

WITH PASTRY, BUT IT'S NOT, IT'S A LEAF.

THEY'RE TOTALLY DIFFERENT.

SO THAT GOES INSIDE THE FIRE.

FUCK.

A LITTLE TOO FAR?

YOU CAN'T TURN DOWN THE HEAT OR TURN UP THE HEAT.

[Laughing] NO, CERTAINLY NOT.

OH, SHIT.

♪♪

ARE YOU SURE THAT'S GOING TO BE COOKED?

AH, OVEN GLOVES.

AH.

[ LAUGHS ]

♪♪

TELL ME WHAT YOU THINK.

HERE YOU GO.

DELICIOUS.

OKAY? YEAH, NO, REALLY GOOD.

THANK YOU SO MUCH, GORDON, THANK YOU SO MUCH.

Ramsay: WELL DONE, HIROH.

STAYING WITH THE DHURVA TRIBE

HAS BEEN A REAL EYE-OPENER.

INCREDIBLE -- THEY HAVE NOTHING,

YET THEY'VE DEVELOPED THESE INGENIOUS TECHNIQUES

ON HOW TO COOK DELICIOUS FOOD.

QUITE TOUCHING.

AMAZING STUFF.

♪♪

REALLY?

FIRST TIME.

AMAZING.

TAKE CARE.

AND THANK YOU.

IT'S BEEN AMAZING.

-OKAY, BYE-BYE. -TAKE CARE!

REAL INDIAN FOOD IS A DELICIOUS REVELATION.

I'VE FALLEN IN LOVE WITH A DAZZLING RANGE

OF FRESH INGREDIENTS AND METICULOUS TECHNIQUES,

ALL FAR MORE TANTALIZING THAN

THE CURRIES WE EAT BACK AT HOME.

FROM BASTAR, MY NEXT DESTINATION IS JODHPUR,

IN THE DESERT STATE OF RAJASTHAN.

I'M OFF TO COOK WITH A PRINCE,

BUT FIRST, A GRUELING TRAIN JOURNEY.

[ ANNOUNCER SPEAKS INDIAN LANGUAGE ]

UM, IT'S TEN PAST 11:00 AT NIGHT,

AND I'M STUCK ON THIS TRAIN NOW FOR

THE NEXT 12 HOURS.

THE LAST TIME I WAS IN A BUNK BED

WAS WHEN I WAS LIVING

IN A COUNCIL ESTATE IN STRATFORD-UPON-AVON

WITH MY LITTLE BROTHER, AND I WAS ON THE TOP

AND HE WAS ON THE BOTTOM, AND HE USED TO PUT HIS FEET

UNDERNEATH MY BUNK BED LIKE THAT, LIFT THE FUCKER UP,

AND THEN MOVE ME OUT TO THE SIDE AND THEN SWING ME,

AND I WAS SCREAMING LIKE A BABY TO GET BACK.

YOU COULD HEAR MUM AND DAD RUN UPSTAIRS, YOU KNOW,

"WHAT'S GOING ON WITH THE BANGING,

THE BANGING, WHAT'S GOING ON WITH THE NOISE?"

AND THEN HE WOULD JUST THUMP ME BACK DOWN

AND THEN QUICKLY SWITCH OUT THE LIGHT

AND PRETEND TO BE ASLEEP.

♪♪

I'M TRAVELING TO THE DESERT STATE

OF RAJASTHAN ON THE FINAL LEG OF

MY NORTHERN INDIAN CULINARY ODYSSEY.

AFTER COOKING WITH SOME OF INDIA'S POOREST PEOPLE,

I'M NOW OFF TO LEARN A DESERT RECIPE

WITH SOME OF ITS RICHEST.

ALL I HAVE TO WORRY ABOUT IS GETTING TO JODHPUR ON TIME.

UNFORTUNATELY, THIS TRAIN'S GOT OTHER IDEAS.

IT'S BROKEN DOWN IN THE MIDDLE OF NOWHERE.

THERE'S A PROBLEM WITH THE BATTERIES.

I THINK IT'S -- IT'S SHORT-CIRCUITING EVERYTHING OUT,

SO THEY'VE STUCK A BRICK IN THE MIDDLE OF IT

TO "A," EARTH IT, AND "B," SEPARATE THE COMPONENTS,

BUT THAT WILL HOLD FOR ABOUT 15 SECONDS,

TILL IT GOES OVER THE NEXT BUMP,

AND THEN THE BRICK WILL FALL OFF.

EVERYTHING OKAY?

GOOD NOW?

READY TO GO?

CHOO-CHOO?

IT'S HARD TO BELIEVE, YESTERDAY,

IN THE MIDDLE OF A JUNGLE, AND NOW,

LITERALLY 24 HOURS LATER, IN A DESERT,

YET I'M STILL IN NORTHERN INDIA, WHICH IS -- WHICH IS INCREDIBLE.

[ TRAIN WHISTLE BLOWS ]

SHIT.

SHIT.

♪♪

SEEMA'S GOT ME AN INVITE TO COOK WITH A REAL RAJPUT PRINCE

NICKNAMED "BOZZO."

HE'S AN EXPERT ON DESERT CUISINE AND CHAMPIONS

RAJASTHAN'S CULINARY TRADITIONS.

-HELLO, BOZZO. -HI, GORDON.

-HOW ARE YOU? -WELCOME.

-WHAT AN AMAZING PLACE. -WELCOME TO RAJASTHAN.

THANK YOU SO MUCH.

WE'RE GOING TO HEAD OFF TO THE DESERT

AND DO A BIT OF COOKING AND ALL THAT,

AND THE REST OF THEM ARE GOING TO JOIN US LATER.

OKAY, BRILLIANT, LOOK FORWARD TO IT.

-SHOULD WE HEAD OFF? -THANK YOU, PLEASE.

YEAH, THAT WAS A JOURNEY AND A HALF.

I'M THE ONLY HOI POLLOI AROUND HERE.

BOZZO'S A CUT ABOVE.

HIS REAL NAME IS PARIKSHIT SINGH RATHORE,

AND HE'S THE MAHARAJA OF JODHPUR'S NEPHEW.

HOW OLD IS THIS?

THIS HAS BEEN THERE SINCE 1952.

Ramsay: FIRST, SECOND, THAT'S FINE.

THERE WE GO.

WE'RE TRAVELING 55 KILOMETERS INTO THE DESERT

TO BOZZO'S CAMP.

AMAZING.

IT LOOKS BEAUTIFUL.

IT IS FANTASTIC, YEAH.

AMAZING.

IT'S JUST PURE, SORT OF RAW RAJASTHAN.

I'M COOKING FOR BOZZO'S

DESERT DINNER PARTY TONIGHT, AND HE'S TEACHING ME

A SLOW-COOKED MEAT DISH CALLED KHUD KHARGOSH

MADE WITH GOAT.

SO, VERY BASIC, THERE'S NOTHING MUCH.

THERE'S NO FINERY IN THIS,

THERE'S NO TAMASHA, AS WE CALL IT IN INDIA.

SO THIS IS BASICALLY TENDERIZING THE GOAT.

IT'S JUST TENDERIZING THE GOAT.

THIS IS SOMETHING YOU GREW UP WITH?

THIS IS WHAT -- YEAH,

THIS IS PRETTY MUCH THE KIND OF STUFF

ONE SORT OF ALWAYS GREW UP SEEING ALL THE ELDERS,

LIKE, SERVING -- UNCLES,

AND THEY WERE WITH MY FATHER, AND THEY WENT COOKING

WHEN WE WENT OUT SHOOTING, INITIALLY.

NOW WITH THE MASALAS.

THE GOAT LEG WILL BE SMOTHERED IN A MASALA MIX

MADE WITH CHILI AND TURMERIC.

AND NOW FOR ONE OF THE LOCAL SPICES.

THIS IS VERY INDIGENOUS TO RAJASTHAN.

YOU WON'T PROBABLY GET IT ANYWHERE ELSE.

IT'S SOMETHING WHICH WE CALL OVER HERE KACHRI.

KACHRI. YEAH,

AND IT'S A FAMILY OF MELON --

-LET ME SMELL? -MM-HMM.

OH, WOW. AND IT'S --

IT WORKS AS A TENDERIZER.

IT ALSO SORT OF GIVES IT THAT LITTLE TANGY FLAVOR.

FRESH KACHRI COMES FROM A SMALL, BROWN MELON,

AND IT'S ONLY FOUND IN RAJASTHAN.

-MIX THE GHEE. -MIX GHEE.

WOW.

THIS HELPS TO KEEP IT JUICY AND DOESN'T LET,

YOU KNOW, THINGS DRY OUT TOO MUCH.

TAKE IT OUT.

NOW COMES THE SURPRISING BIT -- WE MOISTEN SACKCLOTH

AND MUSLIN, THEN LAY BANANA LEAVES ON TOP,

WHICH WE'LL USE TO WRAP UP THE GOAT.

NOW WHAT WE NEED TO DO IS GET THE INDIAN BREAD.

-INDIAN BREAD? -WHICH IS THE CHAPATIS.

Ramsay: THE CHAPATIS.

SO IT'S ALMOST LIKE A WELLINGTON,

LIKE A GOAT WELLINGTON.

WE HAVE A FILLET OF BEEF WELLINGTON.

OKAY.A TRADITIONAL, YOU KNOW,

SORT OF '70s RETRO DISH,

WRAPPED IN A PANCAKE, THEN PASTRY,

OKAY.BUT IT'S LINED WITH MUSHROOMS,

SO IT ABSORBS --

IT ABSORBS, YEAH, THAT'S THE GENERAL IDEA.

IT'S A WHOLE MEAL IN ITSELF.

-YEAH, YEAH, YEAH. -THIS PARTICULAR RECIPE

WAS TAUGHT TO ME BY ONE OF OUR OLD, OLD FAMILY CHEFS.

HE'S STILL AROUND.

CAN'T SEE VERY MUCH, BUT HE'S --

HE'S PROBABLY ONE OF THE BEST COOKS I'VE KNOWN.

NOW FOR THE MESSY PART. -RIGHT.

WHAT YOU HAVE TO DO IS TAKE THE MASALA --

MASSAGE IN.

MASSAGE IT INTO THE MEAT,

AND THE REST OF IT,

JUST SPREAD IT AROUND EVERYWHERE.

YEP.

OKAY, GOOD, SO...

I CAN SEE BOZZO'S NOT A MAN THAT LIKES GETTING

HIS HANDS DIRTY.

HE'S USED TO HAVING SERVANTS AROUND.

SO, OKAY, THERE WE GO.

TAKE THIS... -WOW.

DO YOU WANT ME TO HOLD THAT AS YOU COME ROUND?

Bozzo: WELL, I THINK IT WILL HOLD ITSELF NOW.

I MEAN, YOU COULD DO THAT, BUT I JUST --

ALL RIGHT, CHEF.

SORRY, I'M SORRY ABOUT THAT.

NO, NO, NO, I WAS TRYING TO HELP.

YOU GAVE ME THE SHITTY BITS,

YOU'RE IN THERE DOING THE GLAMOROUS BITS

BECAUSE YOU WANT TO WRAP IT UP, YEAH?

RIGHT, NOW YOU CAN WRAP THAT UP.

OH, FUCK OFF. NAH, BOLLOCKS.

BULLSHIT.

SEE YOU NEXT TUESDAY.

GORDON, COME BACK, COME BACK.

WE NEED YOU, WE NEED TO DO THE DITCH.

-COME BACK, PLEASE. -PLEASE, GORDON, PLEASE!

I'M COMING BACK.

WE CAN'T FINISH IT WITHOUT YOU.

THANK GOD I WASN'T YOUR CHEF IN YOUR PALACE

TWENTY YEARS AGO -- I SWEAR TO GOD,

YOUR RICE KRISPIES WOULD NEVER BE THE SAME.

SO I WAS TRYING TO HOLD THAT

ON THERE FOR YOU SO YOU CAN WRAP THE REST.

I THINK BOZZO CONSIDERS ME GOOD BELOW-STAIRS MATERIAL.

ANY OTHER LITTLE SHITTY BITS YOU WANT ME TO DO, CHEF?

IF YOU'D DO THAT --

I'LL JUST WIPE YOUR -- LET ME JUST CATCH A BIT --

THERE YOU GO.RIGHT, THANK YOU, THANK YOU.

ANYTHING ELSE?

NICE AND TIGHT. -NICE AND TIGHT.

NOW WE WRAP IT UP.

WE JUST NEED A BIT OF WIRE TO JUST TIE IT UP,

AND THIS 300 YEARS' RECIPE IS READY TO BE COOKED.

OKAY. WHERE'S THE OVEN?

THE OVEN'S GOING TO BE SOMETHING WHICH YOU,

MY DEAR FRIEND, ARE GOING TO DIG.

-OH, COME ON. -COME ON.

I'VE MADE YOUR SPICES, I'VE WIPED YOUR NOSE.

I'VE PEELED YOUR GARLIC, I'VE CHOPPED YOUR ONIONS.

WELL, YOU'VE GOT TO GET THE WHOLE DESERT EXPERIENCE.

HERE'S THE SPADE.

OH, COME ON.

THERE'S THE GROUND.

YOU'RE GOING TO DIG UP A PIT.

WE NEED ABOUT THREE FEET DEEP.

-UH-HUH. -THREE FEET WIDE.

YEAH. AND THREE FEET LONG,

SO IT'S A SQUARE PIT.

YOU'RE SPOILT.

I AM.

AND, YOU KNOW, WHAT BETTER WAY TO GET SOMEONE

AS GREAT A CHEF AS YOU TO DO THIS FOR US?

YOU JUST NEED TO BEND YOUR BACK A LITTLE MORE, I SUPPOSE.

[ LAUGHS ]

AND YOU MIGHT NEED TO COME AROUND THIS WAY NOW.

I'M IMAGINING THAT

THIS IS A CERTAIN PERSON'S FACE.

A BIT MORE, AND THEN WE ARE DONE.

Ramsay: LAST TIME I DUG THIS DEEP

WAS IN THE SECOND ARSEHOLE OF BRITAIN, SKEGNESS.

HAVE YOU HEARD OF SKEGNESS?

NO, I HAVEN'T.

WE USED TO HOLIDAY THERE.

FISH AND CHIPS.

-OH, BRILLIANT. -LUNCH AND DINNER.

SO WHAT WERE YOU DIGGING FOR THERE?

I WAS PLAYING SAND CASTLES.

OH! THAT'S WHY.

FUCKIN' HELL.

WELL, THAT'S A SAND CASTLE YOU'VE JUST BUILT.

THAT'S PERFECT.

♪♪

NOW WE'RE SURROUNDING THE WRAPPED GOAT WITH HOT COALS

AND BURYING IT IN SAND.

PIT COOKING WAS DEVELOPED BY THE DESERT NOMADS,

WHO WANTED TO TRAVEL LIGHT WITHOUT COOKING UTENSILS.

♪♪

Bozzo: THAT, GORDON, IS PERFECT.

NOW IT'S GOING TO BE IN THERE FOR, SAY, ABOUT TWO HOURS.

WE'LL PULL IT OUT, AND, WELL, HOPE FOR THE BEST, REALLY.

I THINK I DESERVE A BEER.

I THINK I DO TOO.

YOU DESERVE FUCK-ALL.

COME ON, GORDON, COME ON, I TAUGHT YOU EVERYTHING!

[ BOTH LAUGH ]

OKAY.

BOZZO'S DINNER GUESTS AREN'T SLUMMING IT OUT HERE.

HIS SERVANTS HAVE LAID ON SOME HOME COMFORTS IN THE DUNES.

I FEEL LIKE BLOODY CAPTAIN CAVEMAN.

THAT LOOKS FANTASTIC.

LITTLE TASTE.

WELL, IT'S JUST THE BREAD.

MM-HMM.WE NEED TO OPEN IT UP A BIT.

Ramsay: AT LAST.

Bozzo: ALL RIGHT.

GOT THE KNIFE AND FORKS?

THERE WE ARE, PLEASE, EXCUSE MY FINGERS.

THANK YOU, AH.

Bozzo: EAT.

BOZZO, THAT IS DELICIOUS.

WHAT A WONDERFUL WAY OF COOKING GOAT.

WHAT'S NICE IS THE...

GETTING ALL THE SPICES WITHOUT BEING, YOU KNOW, CHILI-HOT.

IT'S WET WITH THE BREAD AROUND THE OUTSIDE,

WHICH I DIDN'T THINK WOULD BE TASTY,

BUT THE BREAD ABSORBS THE JUICES.

IT TAKES THE JUICES IN THERE.

AND IT'S SORT OF PREGNATED WITH THE SPICES.

SO IF THERE'S ONE THING I'VE LEARNT TONIGHT

SINCE BEING IN THE DESERT

IS STICKING TO TRADITION -- TRADITION.

-TO TRADITION. -WELL DONE.

[ BAND PLAYS ]

[ SINGING IN INDIAN LANGUAGE ]

♪♪

AFTER EIGHT DAYS ON THE ROAD

INVESTIGATING HOW OUR FAVORITE CURRIES

SHOULD BE MADE, I'M HAPPY TO BE

BACK IN DELHI.

I'VE HAD A WHIRLWIND CULINARY ODYSSEY,

AND I CAN'T WAIT TO TELL SEEMA.

♪♪

[ TELEPHONE RINGS ]

Seema: HELLO?

HI, SEEMA, IT'S GORDON.

HI, GORDON, ARE YOU WELL?

I'M VERY WELL INDEED,

THANK YOU, MY DARLING, HOW ARE YOU?

VERY WELL. HAVE YOU SURVIVED?

I'VE DONE MORE THAN SURVIVE.

LISTEN, I'VE HAD THE MOST AMAZING TIME.

I MEAN, NOT ONLY HAS IT OPENED MY EYES UP,

BUT, I MEAN, IT'S JUST -- IT'S BLOWN ME AWAY.

I'M SO HAPPY, AND THANK YOU,

'CAUSE THE TIPS WERE EXTRAORDINARY.

OH, WONDERFUL, I'M SO, SO GLAD.

I'D LIKE TO SAY THANK YOU

AND USE THIS OPPORTUNITY TO COME AND COOK SOMETHING SPECIAL

ON THE BACK OF WHAT I'VE LEARNT OVER THE WEEK.

WOW.

OH, GORDON, I CAN'T WAIT. I'M TRULY FLATTERED, MY DEAR.

YES?

I WOULDN'T MIND GETTING A FEW OF MY FRIENDS ALONG.

WOULD THAT BE OKAY?

YEAH, NO, NO, NO, A FEW OF YOUR FRIENDS?

AND YOUR NEW TECHNIQUES.

TELL ME, HOW MANY PEOPLE GET A CHANCE

TO SAY GORDON RAMSAY COOKED A MEAL FOR YOU?

MOST OF MY FRIENDS ARE REAL HARD-CORE FOODIES.

OH, JESUS. SO DO ME A FAVOR,

DON'T LET ME DOWN.

I WON'T LET YOU DOWN, I CAN'T WAIT TO SEE

WHAT YOU THINK, OKAY? THANK YOU, MY DARLING.

THANK YOU, TAKE CARE, BYE-BYE, NOW.

I WANT TO PROVE THAT THIS BRIT CAN MAKE INDIAN FOOD

USING MY TRAVELS AS INSPIRATION.

AND I'VE GOT JUST THE PLACE

TO COOK -- RIGHT BACK WHERE I STARTED,

AT THE MOTI MAHAL, THE BIRTHPLACE OF MANY

MODERN INDIAN CLASSICS SUCH AS THE CHICKEN TIKKA.

-I'LL SHOW YOU MY KITCHEN. -EXCELLENT.

IT IS HYGIENICALLY CLEAN KITCHEN IN INDIA.

OKAY, GREAT, A VERY CLEAN KITCHEN,

THAT MEANS NO STUART LITTLES.

YEAH, PLEASE, YOU CAN INSPECT WITH YOUR OWN EYES.

HELLO, GUYS, DOES ANYONE SPEAK ENGLISH IN HERE?

DO YOU SPEAK ENGLISH? NO.

DO YOU SPEAK ENGLISH? NO -- NOBODY SPEAKS ENGLISH.

WHO'S GOING TO HELP ME?

GORDON, NOBODY'S GOING TO HELP YOU.

WE DON'T HAVE ANY SPARE CHEF WITH US.

SO NO HELP.

NO HELP FROM HERE.

♪♪

AFTER TRAVELING MORE THAN 2,500 KILOMETERS, I'M BACK IN DELHI.

USING ALL I'VE LEARNT,

I'M COOKING A DISH THAT DOES JUSTICE

TO MY CULINARY ADVENTURES.

GORDON, NOBODY'S GOING TO HELP YOU, RIGHT?

I'M REALLY ON MY OWN, AND TO MAKE MATTERS WORSE,

SEEMA'S BRINGING SOME INFLUENTIAL FOOD CRITICS.

SEEN SOME ABSOLUTELY FANTASTIC

STUFF ALL WEEK FROM THE DESERT TO THE JUNGLE,

TO EVEN ON THE TRAIN.

SO, TIME TO PUT THAT INTO PRACTICE.

AND BASICALLY, AS IT IS IN RAMSAY'S WORLD,

THE KNIVES ARE OUT.

THE FIRST THING I'M GONNA DO IS GET MY CHICKENS OFF THE BONE.

TAKE OFF THE LEGS. TAKE OFF THE BREAST.

GET THEM INTO A MARINADE.

AT THE SAME TIME, GET OUR CHICKEN STOCK GOING.

THE DISH I'M STAKING MY REPUTATION ON

IS SLOW-COOKED CHICKEN WITH CINNAMON,

CARDAMOM, AND CLOVES.

I'M GOING TO DO A REALLY NICE SORT OF BROWN, FRAGRANT STOCK.

AROMATIC, NOT LIKE ANY NORMAL CHICKEN STOCK YOU'D FIND

IN THE U.K. IN WITH THAT CINNAMON.

THIS DELICATE CHICKEN STOCK WILL BE THE BASE OF MY SAUCE.

SO...

NO FUCKING WATER. HOW DO YOU GET THAT --

NO WONDER THERE'S NO FUCKING WATER,

LOOK, IT'S PISSING OUT DOWN THE BOTTOM.

JESUS. THAT'S NOT NORMAL THERE.

IF THERE'S ONE THING I'M LEARNING THE HARD WAY,

IT'S DON'T COOK AN IMPORTANT DISH

LIKE THIS IN A POORLY EQUIPPED KITCHEN

WHERE NO ONE SPEAKS ENGLISH.

CLING FILM? CLING FILM, NO?

DO YOU HAVE ANY CLING FILM?

NO? NO, OKAY, DON'T WORRY.

A SIEVE.

NOT LIKE THIS, BUT LIKE A...

♪♪

NOW I'VE BURNED MY FUCKING ONIONS.

STAR ANISE.

ANISEED STAR.

UH...STAR, STAR, STAR, STAR,

STAR IN THE SKY!

STAR!

ANISEED, FENNEL.

STAR!

STA-- NO, DON'T FUCKING WAVE AT ME, FUCK ME.

STAR ANISE. ANISE.

ANISE?

IF I SUCCEED TONIGHT,

IT'LL BE A MIRACLE AT THIS RATE.

FUCK ME.

[ CHOPPING ]

I'M IN THE SHIT NOW. YEAH.

EVERYONE STANDS AND STARES AND FUCKING LAUGHS.

SO I'M IN THE SHIT NOW.

I'M GOING TO MARINATE THE CHICKEN NOW

IN THE GREEN PAPAYA.

THIS MARINADE IS ADAPTED FROM THE ONE I USED

FOR THE GOAT BIRYANI AT THE WEDDING.

CHILI, LITTLE TOUCH OF CLOVE POWDER.

CUMIN AND A LITTLE BIT OF TURMERIC.

LITTLE BIT OF SALT

AND A LITTLE BIT OF SUGAR.

GET THAT MIXED IN.

YOU KNOW, I'M ON THE FLY -- IT'S A COLLECTION OF

WHAT WE'VE SEEN, WHERE WE'VE BEEN ALL WEEK,

AND, MORE IMPORTANTLY, YOU KNOW, IF IT DOESN'T WORK,

I'M GOING TO LOOK FUCKING STUPID,

SO IT HAS TO WORK.

ALL RIGHT. CHICKEN -- THE BREAST IN.

SORRY, GUYS.

I'VE FOUND A PUMPKIN

TO MAKE A PUREE -- THERE'S NO

CONVENTIONAL OVEN TO BAKE IT IN HERE,

SO TIME TO USE THE ONE GOLDEN RULE

OF INDIAN COOKERY --

THINK ON YOUR FEET.

IMPROVISE LIKE WE DID IN THE JUNGLE.

I WANT...

TO BORROW YOUR TANDOORI OVEN, YEAH?

THANK YOU.

Man: PUT IT DOWN, THEN GET AWAY FROM THE OVEN.

FUCK.

SHIT.

THAT'S HOT.

YEAH, PERFECT.

♪♪

RIGHT, JUST ABOUT AN HOUR TO GO.

I'M JUST STARTING THE SAUCE NOW, YEAH, FOR THE CHICKEN.

IT'S BASED ON THAT STOCK FROM THE CHICKEN.

SWEATED DOWN THE ONIONS, THE GARLIC,

THE FRESH TOMATOES HERE, THEN WE ADD THE STOCK INTO THAT,

BLEND IT, AND THEN FINISH IT WITH A TOUCH OF CREAM.

SEEMA'S DECIDED TO CHECK UP ON ME.

SHE'S INVITED A LOT OF

INFLUENTIAL INDIAN FOODIES TONIGHT.

HELLO, HOW ARE WE TODAY?

YEAH, VERY WELL, JESUS.

HOW'S IT GOING?

IT'S BEEN -- YEAH, IT'S BEEN AMAZING.

BUT TONIGHT'S THE BIG NIGHT, RIGHT?

TONIGHT IS DEFINITELY THE BIG NIGHT.

DO YOU NEED ANY HELP? I'VE GOT AN APRON IN THE CAR.

BUT CAN I TAKE A SNEAK PEEK AT WHAT YOU'RE DOING?

SNEAK PEEK? UM...PUMPKIN PUREE,

WHICH WAS ROASTED IN A TANDOOR OVEN

WITH A LITTLE BIT OF CUMIN,

SO THAT WAS ALMOST...

CAN I HAVE A LITTLE BIT OF A NIBBLE?

ALMOST A PAIN IN THE ARSE TO GET --

THERE'S NO OVENS HERE.

POSSIBILITIES.

"POSSIBILITIES" -- OH, JESUS CHRIST.

AND LET ME SEE THAT.

LET ME GO AROUND AND TAKE A LOOK.

THERE WE ARE, MY DARLING.

THANK YOU.

HAPPY? -THAT'S PROMISING!

IT'S PROMISING, IT'S NOT FINISHED YET.

-I'LL SEE YOU. -OKAY.

-LOVELY, BYE. -THANKS, DARLING.

JUST REMEMBER, TODAY'S YOUR DAY.

Ramsay: TODAY'S MY DAY.

FUCK ME.

I'VE LOST TIME COOKING IN THIS BASIC KITCHEN,

AND SEEMA'S FOOD-CRITIC GUESTS HAVE ALREADY ARRIVED.

SO SERVICE HAS JUST STARTED

CUSTOMERS ARE WALKING IN.

WHAT I WANT TO DO NOW WITH THESE CHICKEN BREASTS IS

JUST SEAR THEM OFF.

THAT'S THE MENU FOR TONIGHT, FOLKS.

-OH, THIS ONE'S A NEW DISH. -OH, YEAH.

SO WE'VE GOT FOUR SLOW-COOKED CHICKEN.

Woman: IF WE DON'T LIKE

THE SLOW-COOKED CHICKEN, CAN WE GIVE IT BACK?

SURELY, MA'AM. SURELY.

OKAY, FIRST ONE.

FROM THE JUNGLE TO THE DESERT

AND A HUGE, EXQUISITE WEDDING BANQUET,

MY NORTH INDIAN EXPEDITION HAS ALL COME DOWN TO THIS.

MY SLOW-COOKED CHICKEN IS READY TO GO OUT.

I'M FINISHING THE DISH WITH SAFFRON-FLAVORED EGG,

LIKE THOSE I USED IN THE GOAT BIRYANI.

GO, PLEASE.

GO, LET'S GO.

GO, THEN, LET'S GO!

♪♪

♪♪

Man: HOW IS IT?

Man: OUTSTANDING!

Chandra: OKAY, SO ALREADY HE'S

GIVEN HIS WORD, HE SAYS, "OUTSTANDING."

YEAH, I MEAN, I REALLY LIKE IT.

IT'S DIFFERENT.

IT'S OBVIOUSLY REALLY DIFFERENT TO ALL THE DISHES

THAT I'VE HAD HERE TILL NOW.

I LOVE THE SUCCULENTNESS OF THE CHICKEN.

YOU KNOW, IT'S NOT STRINGY, IT'S NOT -- AND IT'S --

AND IT ISN'T A VERY HEAVY, HEAVY KIND OF GRAVY.

Woman: IT'S A WONDERFUL MIX,

USING INDIAN SPICES BUT NOT OVERDOING IT.

IT'S BEEN MADE BY SOMEONE WHO IS APPROACHING INDIAN FOOD

OR THE FOOD OF MOTI MAHAL OR WHATEVER WITH A CLEAN SLATE.

-GORDON! -DARLING.

I'VE GOT TO TELL YOU, YOU'VE DONE BRILLIANTLY.

EVERYBODY'S ENJOYED IT AND REALLY LIKED IT.

-OH, REALLY? -AND I'LL TELL YOU WHAT.

IT DECEPTIVELY INITIALLY LOOKED LIKE BUTTER CHICKEN,

BUT EVERYBODY TOOK A BITE AND SAID,

"WOW, THIS IS SO LIGHT AND SO LOVELY."

AND I LOVED YOUR CHICKEN.

I WIPED THE PLATE CLEAN. -OH, REALLY?

YEAH, SO I WANT YOU TO COME OUT,

LET'S JUST UNVEIL YOU TO THE PUBLIC.

TO THE PUBLIC, JESUS.

DELHI'S FINEST.

COME ON, COME ON, TO THE DELHI'S FINEST.

YEAH, COME ON, COME ON, COME ON.

RIGHT?

Ramsay: HELLO. GOOD EVENING.

EVERYBODY, I'VE BROUGHT GORDON HERE.

LADIES, HOW ARE WE?

-HI. -NICE TO SEE YOU.

-VERY NICE TO SEE YOU. -GOOD TO SEE YOU TOO.

COME, GORDON, I WANT YOU TO MEET EVERYBODY.

-RIGHT. -THAT'S GORDON.

GOOD EVENING, LADIES,

GENTLEMEN, WELCOME.

HOW WAS THE CHICKEN?

-VERY GOOD. -OUTSTANDING.

IT JUST HAS A VERY DISTINCT, LIGHT, HAPPY FLAVOR.

Woman: BEFORE YOU ASK ME ANY QUESTIONS,

THAT'S THE PLATE -- IS THERE ANYTHING LEFT?

UH, A BONE, WHICH IS A GOOD SIGN.

IT WAS DELICIOUS.

-DID YOU ENJOY IT? -FABULOUS.

IN FACT, I THINK THEY SHOULD STICK IT ON THE MENU.

I'D ORDER IT AGAIN -- YEAH, IF I CAME

HERE AGAIN, I'D DEFINITELY ORDER IT AGAIN.

CAN I TELL YOU SOMETHING? YOU'VE PASSED.

I'VE PASSED -- THAT'S AN HONOR.

THANK YOU SO MUCH.

[ CAR HORN HONKS ]

IT'S BEEN AN INCREDIBLE WEEK,

BUT FOR ME, WHAT I HAVE DISCOVERED HERE

IS THAT INDIAN FOOD IS FAR SUPERIOR THAN WHAT

WE'RE USED TO SEEING AT HOME,

SO NOW I'VE GOT THE TASTE OF IT,

I WANT TO GO OFF THE BEATEN TRACK

AND MAYBE INTO THE UNKNOWN.

[ GUNFIRE ]

[ CHANTING ]

THIS IS A WARRIOR SHAWL.

GIFT FROM OUR PARENTS.

IT'S VERY KIND, THANK YOU VERY MUCH.

HELLO! HELLO, HELLO!

THEY ALL MAY LOOK NICE AND SMILEY,

BUT YOU DON'T WANT TO FUCK WITH THEM IN THE JUNGLE, WOULD YOU?

OH, JESUS, IS SHE GOING TO BE SICK?

GET SOME WATER FOR THE LADY, QUICKLY.

THE NORTHEAST IS VERY SPECIAL, THE OPPOSITE TO WHAT I EXPECTED.

[ MAN LAUGHS ][ LAUGHTER ]

I KNEW IT WOULDN'T TAKE 50 S--

[ LAUGHTER ]

Woman: WITH THE CHICKEN'S BLOOD, WE SMEAR IT ALL THE GUNS.

IT'S LUCKY YOU HAVE COME OUT ALIVE.

Ramsay: I'VE COME OUT ALIVE, YEAH.

I'M STILL SHITTING MYSELF.

[ LAUGHS ]

♪♪

♪♪

♪♪

♪♪