Original subtitles

**

I'M ON MY GREAT ESCAPE, MY VERY OWN

CULINARY ADVENTURE ACROSS INDIA.

[ CROWD CHEERS ]

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'VE ALREADY BEEN

TO THE NORTH, WHERE I DISCOVERED

THE ORIGINS OF OUR CURRY HOUSE CLASSICS.

THAT'S IT? YEAH.

SO THE CHUTNEY'S MADE OUT OF ANTS?

THEY'RE EVERYWHERE!

NOW I'M HEADING OFF

ON AN ADVENTURE INTO THE WILDS OF INDIA.

Woman: IT'S OKAY, YOU'LL COME OUT ALIVE, DON'T WORRY.

I'LL COME OUT ALIVE, YEAH.

I'M STILL SHITTING MYSELF.

[ GUNFIRE ]

I WANT TO UNCOVER INDIA'S HIDDEN

GASTRONOMIC GEMS.

WOW, LOOK AT THAT.

BLACK PUDDING.

WHO'D EVER BELIEVE WE'RE IN INDIA?

NO SPICE.

[ SPEAKING INDIAN LANGUAGE ]

AND TRY MY DISCOVERIES OUT IN INDIA'S ULTIMATE FOODIE CITY.

HERE WE GO!

Man: FIRST RUNNER UP, MR. GORDON!

Ramsay: YES!

YOOHOO! YES!

**

Man: AH, AH.

[ CROWD CHEERS ]

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

CAPTIONS PAID FOR BY DISCOVERY COMMUNICATIONS

**

TONIGHT I'M ON THE SECOND LEG OF MY INDIAN GREAT ESCAPE,

LEARNING HOW TO COOK MY FAVORITE FOOD, CURRY,

AND NOW I'M HEADING OFF THE BEATEN TRACK

TO DISCOVER INDIA'S BEST-KEPT CULINARY SECRETS.

IN A WAY, I'M LOOKING FOR SORT OF THE UNHEARD-OF

AUTHENTIC INDIAN FOOD

AND SOMETHING THAT'S NEVER BEEN SEEN ON ANY MENU,

INDIAN MENU, ANYWHERE IN THE U.K.,

FOOD AND DISHES THAT WE'VE NEVER EVEN READ ABOUT.

SO, FOR THE NEXT WEEK, I'M LEAVING

THE TOURIST TRAIL BEHIND AND GOING ON AN ADVENTURE

INTO THE FAR REACHES OF NORTHEAST INDIA.

BORDERED BY CHINA AND BURMA, THIS REGION IS REMOTE

AND INACCESSIBLE, BUT I'M TOLD

THE MOUTHWATERING CURRIES WILL BE WORTH IT.

THEY'RE MADE WITH INGREDIENTS UNAVAILABLE

ANYWHERE ELSE IN INDIA.

I'M HEADING OUT,

REALLY OUT, INTO THE NORTHEAST TIP OF INDIA,

ALMOST OUT INTO THE WILD, SO...YEAH.

BEFORE I GET THERE, I'M STOPPING OFF

IN KOLKATA.

THIS IS MY GATEWAY TO THE NORTHEAST,

AND IT WILL BE THE LAST BIT OF CIVILIZATION I SEE FOR A WHILE.

**

THIS FADED BEAUTY WAS ONCE

THE BRITISH COLONIAL CAPITAL OF INDIA.

NOW IT'S A HECTIC METROPOLIS, AND ALL THE ACTION

HAPPENS OUT HERE ON THE STREETS.

ONE CUP OF TEA, PLEASE.

THANK YOU, THANK YOU VERY MUCH.

OH, IT'S NICE.

THERE ARE 135,000 STALLS HERE, AND I HEAR

IT'S THE BEST STREET FOOD IN INDIA.

WHAT IS IT, POTATO?

YES.

VERY GOOD.

IN FACT, IT'S DELICIOUS.

[ SNEEZES ]

FUCK.

FUCKING SPICY.

I CAN'T BELIEVE THE VARIETY ON OFFER.

EGG SANDWICHES.

KOLKATA'S VERY OWN PRET A MANGER.

FASCINATING.

ARE THEY NOODLES?

Man: YEAH, NOODLES. NOODLES.

SO IT'S CHICKEN, NOODLES, VEGETABLES, CHILI SAUCE,

LITTLE BIT OF TOMATO SAUCE ON THERE.

IT'S VERY GOOD.

AND EVERYTHING'S PREPARED

FROM SCRATCH RIGHT HERE ON THE STREET.

JUST THE LEVEL OF THE BASIC FOOD ON THIS STREET

IS OF A DELICIOUS NATURE.

AND YOU'VE GOT THIS GOURMET TRAIL STARTING FROM THE BACK,

LIKE A LITTLE CANAPE WITH THE EGGS,

AND THEN YOU GO DOWN TO THE VEGETABLES,

AND ALL OF A SUDDEN, YOU HIT THE MEAT RIGHT AT THE VERY END,

AND THEN FINISH WITH DESSERT.

THERE'S NOT A STREET LIKE IT ANYWHERE IN THE WORLD.

BUT RIGHT NOW, I'VE GOT SOMEONE TO MEET

JUST AROUND THE CORNER IN KOLKATA'S BUSINESS DISTRICT.

ARE YOU TYPING? IT'S TYPING.

TYPING. COURT MATTERS.

NO E-MAIL.

PARDON? E-MAIL? NO, NO, NO, OKAY.

HAPPY TYPING.

**

HI, GORDON, I'M NONDON. HOW ARE YOU?

YEAH, I SPOTTED YOU. AT LONG LAST.

AND WELCOME TO CHAOTIC KOLKATA.

THANK YOU SO MUCH, GOOD TO SEE YOU.

SEASONED FOODIE NONDON BAGCHI

IS ONE OF THE FEW FOOD WRITERS TO HAVE VENTURED INTO

THE IMPENETRABLE NORTHEAST, AND HAS AGREED TO GIVE ME

THE LOW-DOWN ON WHERE TO GO.

Bagchi: WHAT BRINGS YOU HERE, GORDON?

I'M HEADING OFF INTO THE NORTHEAST,

AND YOU SEEM TO BE THE ONLY PERSON

THAT SORT OF UNDERSTANDS EXACTLY

WHAT I CAN GAIN FROM THERE.

WELL, IT WILL BE A COMPLETELY DIFFERENT EXPERIENCE FROM

ANY OTHER FOOD AVAILABLE ON THE SUBCONTINENT.

REALLY? YEAH.

SO NOT LOOK LIKE THE NORTH, NOT LIKE BASTAR.

NOT AT ALL, NOT AT ALL, NOTHING TO DO WITH

YOUR CHICKEN TIKKA CULTURE, WHICH IS NORTH INDIAN KORMAS,

PUNJABI FOOD, BIRYANIS.

NOTHING OF THE SORT WHATSOEVER.

WHY?

IT'S MAINLY A TRIBAL CULTURE,

AND PEOPLE LIVE OFF THE EARTH.

IT'S VERY PEASANT FOOD.

IT'S WILD COUNTRY,

THERE'S A LOT OF HUNTING GOING ON FOR FOOD.

EXCEPT FOR TABLES AND CHAIRS,

THEY EAT ANYTHING WITH FOUR LEGS.

EXCEPT TABLES AND CHAIRS,

THEY'LL EAT ANYTHING WITH FOUR LEGS.

SO BE PREPARED. OH, CHRIST.

[ LAUGHS ]

IT'S A VERY EXCITING CUISINE.

YOU'D BETTER BE READY FOR

SOME HOT FOOD, BECAUSE IT'S FAMOUS,

FAMOUS FOR CHILIES. OH, REALLY?

NOT KNOWN OUTSIDE THE NORTHEAST MUCH.

SO I CAN'T FIND ANY OF THE FOOD

FROM THE NORTHEAST HERE ON THIS STREET?

NO, NO, NO. NO -- WHY NOT?

I THINK MAINLY BECAUSE IT'S SO DIFFERENT

AND IT'S UNFAMILIAR TO THE TASTE BUDS.

MAYBE HERE WOULD BE QUITE INTRIGUING

TO BRING BACK AN INFLUENCE FROM NORTHEAST

AND TO PUT IT ON THE STREETS HERE.

AND BELIEVE ME, IT WILL BE THE FIRST TIME

ANYBODY HAS DONE THAT KIND OF THING HERE.

RIGHT.

I'D LOVE TO BE THE FIRST PERSON

TO INTRODUCE THE FOOD OF THE NORTHEAST

TO THIS FOODIE MECCA.

I WILL SEE YOU IN A WEEK'S TIME, YEAH? FINGERS CROSSED.

TOMORROW I'LL BE TRAVELING TO NAGALAND,

ONE OF THE MOST REMOTE REGIONS IN INDIA.

I HAVE A FEELING HOME COMFORTS

WILL BE THIN ON THE GROUND, AND SO, TONIGHT,

I'M MAKING THE MOST OF WHAT KOLKATA HAS TO OFFER.

BED.

OH, JESUS!

TRUST ME, WHEN YOU GET A CHANCE

TO TAKE ADVANTAGE OF SOME LUXURY,

YOU LAP IT UP, BECAUSE ONLY GOD KNOWS WHERE

I'M GOING TO BE SLEEPING TOMORROW NIGHT.

THE NEXT DAY, I'M ON A FLIGHT FROM KOLKATA

TRAVELING 900 KILOMETERS TO DIBRUGARH IN ASSAM.

I'M HEADING TO NAGALAND.

I'LL BE STAYING WITH A LOCAL TRIBE

THAT HAVE A REPUTATION FOR THEIR HUNTING PROWESS

AND THEIR FANTASTIC GAME CURRIES.

I JUST HOPE THE NATIVES ARE FRIENDLY,

AS I'LL BE THE FIRST WESTERN CHEF THEY'VE EVER MET.

GOOD TO SEE YOU -- "GIRTON."

[ LAUGHS ]

GORDON.

IT'S G-O-R-D-O-N.

G-O-R-D-O-N!

FROM DIBRUGARH,

I'VE NOW GOT A 150-KILOMETER ROAD TRIP

TO MAKE THROUGH ASSAM BEFORE

I EVEN GET TO THE NAGALAND BORDER.

FOUR HOURS TO GO ON ROADS LIKE THIS, LOOK.

JEREMY CLARKSON, EAT YOUR HEART OUT.

LOOK, NO-HANDED, ON THE TELEVISION.

I'LL CHANGE GEAR IF YOU WANT.

**

NAGALAND HAS A REPUTATION FOR BEING A DANGEROUS PLACE

FOR WESTERNERS TO TRAVEL ALONE.

SLOW DOWN, THIS LOOKS LIKE THE BORDER CROSSING.

PLEASE?

"STOP, NAGALAND POLICE CHECK POST," OKAY.

I'M BEING MET BY PHEJIN.

SHE'S THE ONLY ENGLISH SPEAKER

FROM THE VILLAGE WHERE I'M STAYING.

TELL ME YOU'RE THE FRIEND OF NONDON'S.

YES, HELLO, HELLO. HOW ARE YOU, MY DARLING?

GOOD TO SEE YOU, WHAT A JOURNEY.

OKAY, WELCOME TO NAGALAND.

THANK YOU VERY MUCH INDEED.

I HAVE A NECKLACE FOR YOU TO WELCOME TO NAGALAND.

JESUS. THIS IS A SKULL NECKLACE.

A SKULL NECKLACE? YES, YEAH.

IT LOOKS LIKE A MASSIVE DOORKNOB!

WHAT IS THAT?

WE ARE HEADHUNTERS FROM OUR TRIBE.

HOLD ON A MINUTE, YOU USED TO BE, OR YOU ARE?

WE USED TO BE HEADHUNTERS.

DON'T WORRY.

NO, I'M NOT WORRYING, I'M SHITTING MYSELF.

IF YOU'RE GOOD, THEN I WON'T TAKE YOUR HEAD.

JESUS, IF YOU'RE GOOD,

I WON'T TAKE YOUR HEAD OFF.

YOU SOUND LIKE MY WIFE.

GOODBYE.

Phejin: SO, HAVE YOU EVER

TRAVELED TO ANY PART OF THE WORLD LIKE THIS?

I HAVE NEVER BEEN TO SUCH REMOTE AREAS

OF ANY PART OF THE WORLD LIKE THIS.

GOOD.

EVER.

IT'S OKAY, YOU'LL COME OUT ALIVE, DON'T WORRY.

I'LL COME OUT ALIVE, YEAH.

I'M STILL SHITTING MYSELF.

[ LAUGHS ]

PROBLEM WITH THE BRAKES, NO?

MOTORWAYS JUST DON'T EXIST HERE,

AND THE ENDLESS, BUMPY ROADS

ARE GETTING TO ME.

SURELY WE MUST BE NEAR.

**

TWO HOURS 45 MINUTES AFTER CROSSING THE BORDER.

Phejin: WELCOME TO SHIYONG VILLAGE.

OVER 1,000 KILOMETERS AFTER LEAVING

KOLKATA, WE'RE FINALLY HERE.

I REALLY NEED A WARM WELCOME.

THIS IS IT. BLOODY HELL.

WELCOME TO MY HOUSE.

THANK YOU VERY MUCH. [ LAUGHS ]

**

I'M ON A CULINARY ADVENTURE THROUGH INDIA,

AND I'VE TRAVELED INTO THE WILDS OF THE NORTHEAST,

WHERE I'M ON THE TRAIL OF INDIA'S BEST-KEPT

CULINARY SECRETS.

I'VE JUST ARRIVED IN NAGALAND,

WHERE I'LL BE STAYING WITH THE KONYAK TRIBE,

AND I'M THE FIRST WESTERN CHEF THEY'VE EVER MET.

UM, OH, MY GOD.

[ LAUGHS ]

HELLO!

THIS IS MY FATHER. GORDON.

SIR, HOW ARE YOU?

YOUR FATHER'S NAME?

WHAT DO I CALL HIM?

[ SPEAKS KONYAK ] [ SPEAKS KONYAK ]

MR. HONLAY. MR. HONLAY.

HE LOOKS LIKE A CHIEF!

AND THIS IS MY MOTHER.

HOW ARE YOU?

[ SPEAKS KONYAK ] SHE'S FINE.

NICE TO SEE YOU.

THIS IS A WARRIOR SHAWL, GIFT FROM MY PARENTS.

IT'S VERY KIND, THANK YOU VERY MUCH.

[Laughing] OH, SHIT.

THANK YOU VERY MUCH.

THAT'S AMAZING.

AND WHO ARE ALL THESE PEOPLE HERE?

THESE ARE OUR RELATIVES AND VILLAGERS.

QUICKLY SAY HELLO, HELLO, HELLO!

-HELLO! -HELLO! -HELLO, HELLO!

[ LAUGHTER ] OH, SHIT!

Ramsay: WHAT IS THAT?

Phejin: THIS IS ALL -- THIS IS ALL BOAR?

YEAH, BOAR, SMOKED BOAR.

AND WHAT ARE THESE BITS HERE?

THESE ARE...

INTESTINES? INTESTINE.

AND WE EAT THEM AS WELL? YES, YES, NOT NOW.

I THOUGHT THAT WAS ONLY

HANNIBAL LECTER WHO ATE THAT STUFF.

THE TRIBE MIGHT ACTUALLY ENJOY MEAT MORE THAN I DO.

PHEJIN'S FATHER HAS EVEN GOT A VERSION

OF ONE OF MY FAVORITES ON THE GO.

SO IT'S LIKE A BLOOD SAUSAGE, LIKE A BLACK PUDDING.

YES, YES, YES.

INSIDE THE BAMBOO? YES, YES.

WOW, LOOK AT THAT.

BLACK PUDDING.

THAT IS DELICIOUS.

MMM.

THAT IS VERY GOOD.

YOU'RE WELCOME.

WE DON'T PUT CHILI IN OUR BLOOD SAUSAGE,

BLACK PUDDING, BACK IN THE U.K.

WE USE CHILI WITH EVERYTHING.

IF YOU THINK OF ANY AUTHENTIC INDIAN FOOD,

YOU NEVER, EVER THINK ABOUT BLACK PUDDING,

BUT THAT'S JUST

COMPLETELY DIFFERENT.

THANK YOU.

AND A GREAT CUP OF TEA AS WELL.

FUCKING HELL.

THIS IS HOW WE EAT IN SCOTLAND --

YOU KNOW, BLACK PUDDING,

YEAH? AND TEA.

[ SPEAKS KONYAK ]

HE SAID -- [ LAUGHTER ]

HE SAID THAT BECAUSE HE'S GOOD-LOOKING AND HANDSOME,

HE HAS GOT THREE WIVES.

SO -- [ LAUGHS ]

OH, JESUS.

WHAT ABOUT YOU? YEAH, NO, NO.

NO, NO, NO.

YEAH, THOSE LAWS DON'T APPLY IN WANDSWORTH.

THE NEWS OF THE WORLD WOULD LOVE THAT ONE.

[ SPEAKS KONYAK ]

HE SAID, WHY DON'T YOU COME WITH HIM TOMORROW FOR THE HUNT?

I WOULD LOVE TO GO HUNTING.

HE IS INVITING YOU.

I THOUGHT IT WAS BANNED.

NO, NO, THIS IS TRIBAL LAND.

WE ARE THE OWNERS OF OUR LAND,

AND WE HAVE EVERY RIGHT TO HUNT ON IT.

AND THAT'S HOW THE VILLAGE SURVIVES.

YES.

Ramsay: TO THINK THAT, 50, 60 YEARS AGO,

THERE WAS TRIBAL GANGS, WARFARE, REVENGE,

AND THE ONLY WAY TO SEEK REVENGE WAS BEHEADING YOUR VICTIM,

AND THAT'S -- THAT'S NOT FUCKING ABOUT, NOW.

I MEAN, THAT'S PRETTY...

SO THEY ALL MAY LOOK NICE AND SMILEY AND HIGH FIVES

AND "HOW YOU DOING, SIT DOWN, HAVE SOME BLACK PUDDING

AND A CUP OF TEA," BUT YOU WOULDN'T WANT TO

FUCK WITH THEM IN THE JUNGLE, WOULD YOU?

**

AFTER LAST NIGHT'S WELCOMING CEREMONY,

I'M KEEN TO GET STUCK-IN.

THIS MORNING, I'M WATCHING THE HUNT.

THE TROPHIES ON SHOW

ARE TESTAMENT TO THIS VILLAGE'S LONG HISTORY OF

LIVING OFF THE LAND.

PHEJIN'S GRANDFATHER IS THE MOST

EXPERIENCED HUNTER IN THE VILLAGE,

AND I WOULD LIKE AN INTRODUCTION.

YOU READ ABOUT THESE GUYS

AND YOU HEAR ABOUT THEM AT SCHOOL AND R.E.

AND THINGS LIKE THAT, BUT FUCKING HELL.

YOU'D NEVER, EVER BELIEVE YOU HAVE THE CHANCE

TO SIT AND EAT BREAKFAST WITH THEM.

RIGHT.

EXCELLENT.

GOOD MORNING, SIR.

GOOD MORNING, HOW ARE YOU?

[ SPEAKS KONYAK ]

NOW, HE'S GOT FIVE SKULLS ON THERE.

I'VE GOT FOUR ON MINE, WHAT'S THE DIFFERENCE?

ONLY THE MEN THAT,

THEY HAVE TAKEN THE HEADS OFF, WEAR THIS.

AND HE'S TAKEN TWO HEADS OFF IN HIS TIME.

I'D BETTER LET HIM EAT HIS BREAKFAST

BEFORE HE TAKES MINE OFF, HUH?

[ SPEAKS KONYAK ]

[ LAUGHTER ]

HEY, HE'S LAUGHING.

BEFORE THE HUNT STARTS,

I'VE BEEN ASKED TO JOIN SOME OF THE VILLAGERS

FOR A SPECIAL CEREMONY.

[ SPEAKING KONYAK ]

[ SPEAKING KONYAK ]

Phejin: BEFORE WE GO FOR A HUNT...

YES. ...WE SACRIFICE A CHICKEN.

[ CLUCKS ]

SO YOU SLIT HIS THROAT? CUT IT THROUGH ITS MOUTH.

WITH THE CHICKEN'S BLOOD, WE SMEAR ALL THE GUNS

OR WHATEVER TYPE OF WEAPON WE'RE TAKING FOR A HUNT.

WE DO THIS AS A RITUAL JUST TO BE ONE WITH NATURE.

OKAY, OKAY, GREAT.

WHY DID HE JUST PULL THE INTESTINE OUT?

HE WILL CHECK WHETHER OUR HUNT WILL BE SUCCESSFUL OR NOT.

IF THERE'S BLOOD ON THIS SIDE,

SEE, INSIDE, THEN THERE WILL BE INJURY.

THERE'S NO BLOOD TODAY, SO THERE'S NO --

SO IT'S A SAFE HUNT.

YEAH, A SAFE HUNT. THANK FUCK FOR THAT.

[ CHANTING ]

[ GUNSHOT ]

[ CHANTING ]

THE SIGNS MAY HAVE BEEN GOOD, BUT WITH THE ENTIRE VILLAGE

READY FOR BATTLE, I'M NOT TAKING ANY RISKS.

TELL THEM ALL NOW, IF YOU RECOGNIZE

A BLUE T-SHIRT, DON'T FUCKING SHOOT, OKAY?

A WIFE AND FOUR KIDS TO FEED.

ARE YOU A GOOD SHOT?

[ SPEAKS KONYAK ]

YES, YES.

[ CHANTING ]

TODAY THEY'LL BE TRACKING BOAR OR DEER IN THE FOREST.

AS IT'S GOING TO BE TURNED INTO TONIGHT'S SUPPER

BY PHEJIN'S FATHER, I'VE GOT A VESTED INTEREST

IN THIS HUNT GOING WELL.

SO WHEN WE GET INTO THE FOREST,

WE'RE GOING TO SPLIT INTO TWO GROUPS

AND CIRCLE AROUND THE HUNT.

YEAH, WE WILL SPLIT INTO DIFFERENT GROUPS.

GORDON, JUST BE CAREFUL WITH THE MACHETE.

Ramsay: SO HOW ARE WE GOING TO FIND THE OTHER HUNTERS?

THEY ARE ONLY WAITING FOR THE SOUND OF THE HUNTING DOGS.

AND WHEN THEY HEAR IT, THEN THEY WILL ALSO JUST RUN.

SO WE JUST SIT AND WAIT FOR THE NOISES?

[ MR. HONLAY SPEAKING KONYAK ]

Phejin: HE ASKED, WHAT DO YOU DO FOR A LIVING?

WHAT DO I DO FOR A LIVING?

I'M A COOK.

[ SPEAKING KONYAK ]

[Laughs] HE SAYS HE'S ALSO A CHEF.

HE'S A CHEF, AS WELL?

HE COOKS OUR FOOD.

[ SPEAKS KONYAK ]

HE SAYS, HOW MUCH MONEY DO YOU EARN

IN ONE WEEK FOR COOKING?

OH, SHIT.

UM... [Sighs]

IT'S A GOOD QUESTION.

I MEAN, FROM --

FROM £1,000 A WEEK

TO, TO £10,000 A WEEK.

I'M JUST -- IT'S -- GO ON.

HE SAID, MY FATHER WILL COME, MY FATHER SAYS

HE WILL COME BACK WITH YOU TO LONDON FOR COOKING.

[ LAUGHS ]

MAYBE TONIGHT, WE CAN BOTH

COOK TOGETHER FOR THE VILLAGE.

[ PHEJIN TRANSLATING ]

HE SAYS HE'S READY.

[ CHUCKLING ]

THANK YOU.

DINNER'S ON ME.

THANKFULLY, THE HUNT SEEMS TO BE HOTTING UP,

WHICH WILL SAVE ME FROM ANY MORE

EMBARRASSING QUESTIONS.

Ramsay: GEEZ.

Phejin: THIS IS GORDON RAMBO.

DAMN.

SHIT, I'M MISSED WITH THE FUCKING MACHETE.

DID YOU HURT YOURSELF?

I MISSED WITH THE FUCKING MACHETE.

OH, SHIT. IT'S FINE, IT'S FINE.

HONESTLY, ABSOLUTELY FINE.

IT'S FINE, IT'S FINE.

I KNOW WE'RE LOOKING FOR FIRST BLOOD,

BUT IT'S NOT MEANT TO BE MINE.

YEAH, AND AS I WAS HACKING BACK, AND IT...

IT SORT OF BOUNCED BACK, AND I THINK IT WAS

THE CORNER THAT WENT IN.

THE CHICKEN SAID NO INJURIES ON THE HUNT.

OKAY, GOOD.

[ PHEJIN SPEAKING KONYAK ]

SO THEY'VE FOUND SOMETHING -- [ GUNSHOT ]

BUT I'M NOT TOO SURE WHAT IT IS.

JESUS CHRIST, THERE'S GUNS GOING OFF EVERYWHERE.

HUH? [ GUNFIRE ]

[ CHEERING ]

HE'S HAPPY!

JESUS,

IT'S A FUCKING PIGEON!

ALL THAT FOR THAT?

THERE'S MORE THAN THAT IN THERE, SURELY.

THAT'S NOT GOING TO FEED A HUNGRY HUNTING PARTY.

[Laughing] SHIT.

BUT IT ISN'T ALL OVER YET.

FUCK.

WHERE'S THE DEER?

HERE, THE DEER IS THERE.

THIS LOOKS BETTER.

SO WE GOT A DEER, IT'S NOT A WILD BOAR.

I WAS STARTING TO SHIT MYSELF.

THEY WERE CELEBRATING OVER A LITTLE FOUR-OUNCE PIGEON.

[ CHANTING ]

THE WHOLE VILLAGE TURNS OUT TO WELCOME

ITS BRAVE HUNTERS.

THESE GOOD OLD BOYS KNOW HOW TO PARTY.

[ GUNFIRE ]

Ramsay: WHO GETS THE HEAD?

Phejin: THE RIGHT THIGH AND THE HEAD GOES TO THE CHIEF.

RIGHT THIGH. YEAH, YEAH.

WHO'S THAT BIT FOR, THE GUY WHO SHOT IT?

CONGRATULATIONS.

HE SHOT THAT. WELL DONE.

GREAT SHOT.

SINCE YOU ARE OUR GUEST, WE WILL GIVE THIS CHUNK OF MEAT.

I'VE GOT THAT CHUNK. YES, YES.

THANK YOU.

FASCINATING HOW THEY

NEVER SKIN IT FIRST, THEY JUST

HACK THROUGH IT, AND THE HEAD STRAIGHT OFF.

I FEEL VERY HONORED

TO BE GIVEN HALF A SADDLE OF DEER,

ESPECIALLY WHEN I DID JACK SHIT THIS MORNING TO CATCH IT

EXCEPT PUT AN AX THROUGH MY FUCKING FOOT.

WHAT A KNOB.

RIGHT, LET'S GET IT CLEAN.

NOW FOR THE REAL REASON I'M HERE.

I'M GOING TO SEE WHAT MAKES A NAGALAND CURRY

SO DIFFERENT TO ANYTHING I'VE EVER TASTED BEFORE.

AS I'VE BEEN GIFTED THE VENISON,

MR. HONLAY IS GOING TO CREATE A CURRY USING THE BOAR

THAT HE SLAUGHTERED.

SO, IN THERE...

KIDNEY. KIDNEY.

Phejin: AND THE FLESH. HEART, KIDNEY, LIVER.

LIVER, AND BELLY.

AND YOU'RE COOKING EVERYTHING AT THE SAME TIME?

SEE, NORMALLY, WE'D COOK THIS SEPARATELY.

IT'S VERY RUSTIC -- NOTHING'S FILLETED,

NOTHING'S EVER OFF THE BONE.

AND WHAT'S THAT DAD'S PUTTING THERE NOW?

Phejin: MY FATHER IS PUTTING ANOTHER KIND OF LEAF

WHICH YOU FIND IN THE FOREST.

AND WHAT'S IT LIKE?

THANK YOU.

IT'S QUITE CITRUSY, NO?

IT'S LIKE LAVENDER.

WE USE IT IN THE FRUITS FOR A SPICE LIKE PEPPER.

EVERYTHING MR. HONLAY IS USING IN HIS DISH COMES

FROM HIS OWN LAND -- THIS IS THE FIRST

INDIAN CURRY I'VE SEEN MADE WITHOUT

ANY DRIED SPICES.

WHAT'S DAD DOING WITH THE CHILIES?

HE'S ROASTING IT.

WE HAVE A BETTER FLAVORING

IF WE ROAST IT ON THE ASH LIKE THAT.

YEAH. IT GIVES A BETTER SCENT.

WE DO THE SAME WITH PEPPERS.

AND THE MOST SURPRISING INGREDIENT

IS SOMETHING I'VE NEVER SEEN BEFORE.

IT'S BAMBOO SHOOT.

YEAH, THAT'S A FASCINATING SMELL, YOU KNOW THAT?

SLIGHTLY SPICY EDGE TO IT.

WHILE THE PORK AND THE BAMBOO CURRY COOKS,

I'M GOING TO TRY OUT THESE NAGALAND INGREDIENTS

WITH MY SADDLE OF VENISON TO SEE WHAT

I CAN COME UP WITH.

PURE FILET.

JUST A LITTLE TOUCH.

THEY INTRIGUED ME WITH THE FLAVOR.

**

HOW DO YOU TURN UP THE GAS?

THANK YOU.

HOW MANY WESTERNERS

HAVE COME AND COOKED IN THIS KITCHEN?

NONE. NONE.

I'M THE FIRST.

MMM, IT'S A TRADITION IN SCOTLAND,

WE ALWAYS HAVE A SWIG EACH.

OH, YES.

IT MEANS OUR PASSION IS JOINED WITH THE DISH.

WHILE MY VENISON CURRY REDUCES, MR. HONLAY'S

PORK AND BAMBOO CURRY IS ALREADY DONE,

AND I CAN'T WAIT TO TASTE IT.

THE PORK IS DELICIOUS.

IT'S VERY TASTY,

THE CHILI, THE GARLIC,

AND IT LOOKED QUITE SORT OF BORING

AND GREASY, BUT FLAVOR-WISE,

DELICIOUS.

THAT'S DELICIOUS, THE PORK.

THE VILLAGERS FROM TODAY'S HUNT

THAT DIDN'T GET A CUT OF THE DEER

CAME TO SHARE MINE.

Phejin: VERY NICE.

Ramsay: HAPPY? YES.

GORDON, CAN YOU JUST GIVE THEM A SECOND HELPING?

THERE'S REAL COMMUNITY SPIRIT HERE,

AND IT MAKES EATING TOGETHER ALL THAT MORE ENJOYABLE.

* GOODBYE, FATHER, GOODBYE, SISTER *

* IF I DON'T SEE YOU ANYMORE *

[ LAUGHTER ]

YAY, HEY-HEY!

Ramsay: THE PORK DISH I TASTED OF THEIRS

WAS AMAZING -- YOU'D THINK THAT THERE WAS

15 DIFFERENT SPICES.

THE DRIED BAMBOO, IN TERMS OF FLAVOR, IT'S INTENSE.

IT HAS AN INTRIGUING SORT OF TURNIP/CARDAMOM

SORT OF SLIGHTLY SPICY EDGE TO IT.

WHO'D EVER BELIEVE WE'RE IN INDIA?

NO SPICE -- NO TURMERIC, YEAH,

NO CORIANDER, NO CINNAMON, NO CLOVES.

EVERYTHING'S JUST, YOU KNOW, FROM THE GROUND.

[ SINGING IN KONYAK ]

IT'S QUITE INTERESTING, YOU DIVE INTO THEIR WORLD

AND YOU GET RID OF

THAT MONKEY ON YOUR BACK, AND ALL OF A SUDDEN,

YOU START TO RELAX IN A BIG WAY

AND FORGET ANYTHING OUTSIDE THIS VILLAGE.

**

I CAME IN SEARCH OF INDIA'S BEST-KEPT

CULINARY SECRETS, AND NAGALAND DIDN'T DISAPPOINT.

I'VE HAD MY FIRST TASTE OF THIS REGION'S

INDIGENOUS INGREDIENTS, AND I CAN'T WAIT TO SEE

WHAT OTHER SURPRISES THE NORTHEAST HAS IN STORE.

THANK YOU VERY MUCH, TAKE CARE.

THANK YOU, YOU MADE ME FEEL SO SPECIAL.

BEST WISHES, THANK YOU, MY DARLING.

TAKE CARE -- UPWARDS AND ONWARDS.

**

AND I'VE TAKEN A BIT OF NAGALAND WITH ME.

I WANT TO USE THE BAMBOO SHOOT ON MY FOOD STALL

WHEN I GET BACK TO KOLKATA.

EXTRAORDINARY.

DIFFERENT AND INCREDIBLY RUSTIC.

VERY HUMBLE, VERY SIMPLE,

BUT FASCINATING FOOD, THOUGH -- TOTALLY...

UM, UNSPOILT,

AND, IN A WAY, NOTHING INDIAN.

I'M NOW HEADING BACK INTO

THE STATE OF ASSAM ON MY WAY TO MAJULI.

IT'S AN ISLAND IN THE MIDDLE OF THE BRAHMAPUTRA RIVER

WHERE FISH IS PLENTIFUL AND THE LOCALS

MAKE AN AMAZING FISH CURRY.

BUT FIRST I'M STOPPING OFF IN JORHAT.

THERE'S AN EVENT GOING ON TODAY

BY SOME CRAZY LADY WHO'S ATTEMPTING TO STICK

OVER 60 CHILIES IN HER MOUTH WITHIN TWO MINUTES AND EAT THEM,

AND THEN SHE WANTS TO GO ON AND RUB MORE IN HER EYES.

CAN WE MAKE THIS ON THE WAY TO MAJULI?

WE WON'T MISS THE FERRY?

I'VE GOT TO SEE IT -- YEAH? OKAY.

I MEAN, IS SHE NUTS? UNREAL.

LET'S GO.

MORE CHILIES ARE EATEN IN THE NORTHEAST OF INDIA

THAN ANYWHERE ELSE IN THE WORLD,

AND ASSAM PRODUCES THE HOTTEST ON EARTH.

EXCUSE ME.

MUM OF ONE ANANDITA TAMULY HAS A MASSIVE

APPETITE FOR THEM.

TODAY SHE'S ATTEMPTING TO BREAK HER OWN WORLD RECORD

FOR EATING 60 WHOLE CHILIES IN TWO MINUTES.

MAY I TASTE IT, PLEASE?

Man: COME ON, GORDON RAMSAY.

THIS IS NO ORDINARY CHILI.

ANANDITA WILL BE MUNCHING ON THE BHUT JOLOKIA.

YEAH.

THE WHOLE THING, OR --

Man: DON'T EAT IT, DON'T EAT IT.

DON'T EAT IT.

HE'S SAYING TO HAVE A BITE,

BUT NOT TO EAT IT, NOT TO CHEW IT.

IT WILL BE VERY HOT.

THIS BABY IS 200 TIMES HOTTER THAN A JALAPEÑO.

IT'S A CHILI NUCLEAR BOMB.

[ COUGHS ]

[ MAN LAUGHS ] THAT'S VERY HOT.

ONE IS ENOUGH.

IT'S VERY, VERY HOT INDEED.

MY MOUTH IS STILL BURNING ON A LITTLE PIECE OF ONE.

ARE YOU MAD?

[ TRANSLATING ]

NO?

OKAY, GOOD LUCK.

Man: SO HERE WE GO.

I'M PLAYING SAFE BY BEING TIMEKEEPER.

READY? READY.

THREE, TWO, ONE, GO!

[ CROWD YELLING ]

[ MAN SPEAKING INDIAN LANGUAGE ]

TEN SECONDS GONE.

OH, MY GOD!

[ SPEAKING INDIAN LANGUAGE ]

ONE MINUTE GONE!

ONE MINUTE GONE!

[ SPEAKING INDIAN LANGUAGE ]

[ RAMSAY SNEEZES ]

[ LAUGHS ]

SHIT.

EXCUSE ME.

TWO MINUTES DEAD!

STOP!

OH, JESUS, IS SHE GOING TO BE SICK?

GET SOME WATER FOR THE LADY, QUICKLY.

OH, MY GOD!

HOW MANY'S LEFT? HOW MANY'S LEFT?

19 IS HERE. SO 49,

SO SHE'S 11 OFF THE RECORD.

UNFORTUNATELY, 49.

51.

YOU OKAY?

DON'T CRY, DON'T CRY.

IS SHE OKAY?

DON'T GET UPSET OVER A CHILI.

DOWN BUT NOT OUT, ANANDITA HAS DECIDED

TO UP THE ANTE.

SHE'S GOING TO TRY TO RUB MORE THAN 12 CHILIES

IN HER EYES IN UNDER ONE MINUTE.

HOW MANY'S THAT?

30.

READY? THREE, TWO, ONE, GO!

[ APPLAUSE ]

15 SECONDS GONE!

COME ON, YOU LOT,

WAKE UP!

**

30 SECONDS GONE!

COME ON!

15 SECONDS TO GO!

YOU'VE ONLY GOT SIX LEFT!

FIVE, FOUR, THREE, TWO, ONE!

AND STOP!

EXCELLENT.

Man: FANTASTIC! YOU OKAY?

WE STARTED OFF WITH 30.

24, SHE'S BROKEN THE RECORD.

SHE'S BROKEN THE RECORD.

AND SHE'S BROKEN THE RECORD!

SHE'S BROKEN THE RECORD!

WHOOHOO!

THE WORLD RECORD, 24 CHILIES!

[ CHEERS AND APPLAUSE ]

EXCELLENT, CONGRATULATIONS.

WELL DONE. REALLY WELL DONE.

I THINK YOU ARE MAD.

[ LAUGHTER ] EXCELLENT.

THANK YOU.

I MEAN, THOSE CHILIES WERE EXTRAORDINARY,

HOT, I MEAN, UNBELIEVABLY HOT.

JUST BITING INTO ONE, IT JUST SORT OF EXPLODED,

AND ALL OF A SUDDEN, YOUR MOUTH WENT ON FIRE,

BUT IT'S A VERY BIZARRE THING TO WITNESS.

SHE'S OFF HER TROLLEY!

A CONFIRMED NUT.

**

[ CHANTING ]

I'M ON A CULINARY ADVENTURE IN THE NORTHEAST OF INDIA,

TRAVELING THROUGH THE MOST REMOTE PARTS OF THE COUNTRY

AND TRACKING DOWN DISHES THAT CAN'T BE FOUND ANYWHERE ELSE.

I'M NOW LEAVING THE ASSAMESE CITY OF JORHAT

TO TRAVEL 20 KILOMETERS ALONG THE BRAHMAPUTRA RIVER

TO THE ISLAND OF MAJULI.

TWO-HOUR FERRY RIDE TO MAJULI.

PEACE AND QUIET NOW.

THERE'S SOMETHING QUITE...

ADDICTIVE TO A FAST PACE, FAST LIFE,

BUT IT'S ALSO NICE JUST TO...

SLOW DOWN.

MAJULI'S THE LARGEST RIVER ISLAND IN THE WORLD,

AND FOR FIVE MONTHS DURING THE MONSOON,

IT'S ALMOST ENTIRELY UNDERWATER.

FRESHWATER FISH ARE PLENTIFUL,

AND SO THERE'S NO BETTER PLACE TO FIND

A DELICIOUS TRADITIONAL FISH CURRY.

I'M HERE TO MEET ONE OF ASSAM'S

MOST CELEBRATED CHEFS, ATUL LAHKAR.

HE RUNS TWO RESTAURANTS,

AND HE'S AGREED TO SHOW ME ONE OF HIS CLASSIC FISH CURRIES.

HOW ARE YOU?

GOOD TO SEE YOU.

WE START FOR FISHING.

PISSING?

OH, FISHING, I THOUGHT YOU SAID -- OKAY.

I LOVE FISHING.

LET'S HOPE ATUL'S COOKING IS BETTER THAN HIS ENGLISH.

ARE WE READY? YEAH, READY, YOU MOVE.

WAIT FOR ME!

YEAH, YEAH, COME, COME.

YEAH, BUT THE BRAKES DON'T WORK ON MINE.

YEAH, THIS IS MY PLACE, THAT'S WHY I WAS --

150,000 ISLANDERS LIVE HERE, AND THEY SURVIVE

ALMOST ENTIRELY ON A DIET OF FISH,

AND ALL OF IT COMES FROM THESE FRESHWATER PONDS.

99% OF THE VILLAGE LIVE ON FISH.

YES, YES, FISH, FISH. WOW.

JESUS CHRIST -- THAT BOAT'S NOT GOING TO PUT UP WITH

A FAT BASTARD LIKE ME, I'LL TELL YOU.

YOU HAVE TO BALANCE. YEAH, I'M TRYING, YEAH.

WAIT -- Man: OH...

[ LAUGHTER ]

WELL, THAT WAS A SHIT START, WASN'T IT?

SEE, I KNEW IT WOULDN'T TAKE 15 STONE.

[ LAUGHS ]

SORRY, GUYS.

WILL YOU APOLOGIZE FOR ME?

GORDON, YOU ARE SO HEAVY.

YOU'RE A LOT LIGHTER THAN I AM.

LOOK HOW SKINNY THESE GUYS ARE!

[ LAUGHTER ]

THEY'RE NOT EVEN 60 KILOS!

JESUS! HE'S SO LIGHT!

THESE FLIMSY BOATS CAN'T TAKE

A CULINARY HEAVYWEIGHT LIKE ME,

SO ON TO PLAN B.

WELL, WE GOT SOME MORE FISH FROM THE MARKET.

WE'VE BOUGHT SOME FISH,

AND NOW ATUL'S GOING TO COOK TENGA,

A TRADITIONAL ASSAMESE FISH CURRY

THAT HAS A TRULY UNIQUE FLAVOR.

WHAT'S THAT CALLED?

AND DO THEY TASTE LIKE APPLES?

SO THEY'RE ACIDIC.

IT'S THIS TROPICAL FRUIT THAT GIVES TENGA ITS

SIGNATURE SOUR FLAVOR, WHICH WILL ADD BITE

TO THE EARTHY TASTE OF OUR FRESHWATER FISH.

SO WHERE'S THE RECIPE FROM?

OKAY.

VERY GOOD.

BUT NO SPICES.

WHY IS THAT?

WHAT HAVE YOU GOT IN THERE? WHAT HAVE YOU PUT IN?

TURMERIC, EXCELLENT.

GOOD.

AND IS THAT YOU DONE, THEN?

YOUR CURRY'S FINISHED.

CURRY IN A HURRY.

Ramsay: THE CURRY IS DELICIOUS,

AND YOU'VE MANAGED TO MAKE IT WITH NO SPICES,

SO I TOTALLY UNDERSTAND WHERE YOU'RE COMING FROM.

IT'S BEEN REALLY GOOD, THANK YOU.

THANK YOU, THANK YOU.

NOW, JUST BEFORE I GO, I WANT YOU TO SAY

ONE THING FOR ME --

FISHING.

FISHING.

SNAKE. SNACK.

[Laughing] NO.

NO, IT'S NOT GOOD.

NO, SNAKE.

SNAKE.

ON MY TRIP,

I'VE REALIZED THAT THE CURRY WE KNOW AND LOVE IN THE U.K.

IS REALLY A NARROW SELECTION OF THE AMAZING DISHES

INDIA HAS TO OFFER.

I'VE DISCOVERED

NEW INGREDIENTS WITH UNUSUAL FLAVORS,

LIKE ELEPHANT APPLE AND BAMBOO SHOOT,

AND TASTED THE HOTTEST CHILI IN THE WORLD.

THE NORTHEAST IS VERY SPECIAL,

AND IT'S SORT OF THE OPPOSITE TO WHAT I EXPECTED.

BECAUSE, YOU KNOW, THERE'S NO GARAM MASALA.

YOU KNOW, THERE'S NO POWDERS.

IT'S ALL FRESH, FRAGRANT,

VERY LITTLE SPICE.

FASCINATING FOOD, THOUGH, TOTALLY UNSPOILT.

NOW I'M LEAVING THE WILDERNESS BEHIND

AND TRAVELING NEARLY 350 KILOMETERS

TO GUWAHATI.

**

THIS ASSAMESE CITY IS EXPANDING FAST,

BUT THE LOCALS STILL HOLD TIGHT

TO TRADITION, AND ONE IN PARTICULAR

IS VERY CLOSE TO MY OWN HEART -- HOME COOKING.

EVERY YEAR, A COMPETITION IS HELD

TO FIND THE BEST ASSAMESE DISH

IN THE REGION, AND IT'S HAPPENING HERE TODAY.

40 COOKS BATTLE IT OUT FOR THE TITLE.

I'M GOING TO ENTER, BUT, IN ORDER TO RUB SHOULDERS

WITH THE BEST COOKS IN ASSAM, I NEED A WINNING RECIPE.

SO I'VE WANGLED AN IN WITH A LOCAL DOMESTIC GODDESS.

ATUL SUGGESTED THAT I SPEND SOME TIME WITH HIS MISSUS.

SHE'S GOING TO SHOW ME EXACTLY HOW SHE COOKS.

IF THERE'S ONE WAY OF GOING BACK TO KOLKATA

WITH SOME REALLY EXCITING, STUNNING DISHES,

IT'S GOING TO BE FROM THIS COMPETITION.

Rashmi: YES.

HELLO, RASHMI, HOW ARE YOU?

I'M FINE, I'M FINE.

NICE TO SEE YOU. FINALLY.

THIS IS A FIRST FOR ME,

ENTERING A DOMESTIC COMPETITION.

ACTUALLY, TODAY, I'M GOING TO SHOW YOU

HOW TO COOK CHICKEN WITH SESAME SEED.

CHICKEN WITH SESAME SEED.

AND WHO TAUGHT YOU THIS DISH?

I JUST LEARNED IT FROM MY MOTHER, FROM MY GRAMMY.

I ALWAYS DO MY COOKING AT HOME.

BECAUSE ATUL, HE DOESN'T LIKE TO COOK AT HOME.

HE IS BETTER IN HIS RESTAURANT.

HE'S LIKE ME. DO YOU KNOW WHY?

BECAUSE WE HAVEN'T GOT THE STAFF AT HOME.

OH.

GET THAT NICE AND HOT?

THIS IS THE MUSTARD OIL.

OH, YEAH, QUITE. THAT IS, IT'S NICE.

WE NEVER USE REFINED OIL.

WHAT WE PREFER IS THE MUSTARD OIL.

RIGHT, AND THAT'S FOR FLAVOR.

YEAH, WE PREFER LESS OIL.

I FEEL LIKE I'M BACK AT SCHOOL WITH MY HOME ECONOMICS TEACHER.

OH! DO I LOOK LIKE A TEACHER?

YEAH, YEAH, YOUNG AND SEXY.

OH! COOL, COOL.

WOW.

SO ONIONS, GARLIC IN.

CHILIES.

YOU PUT THEM IN WHOLE? YEAH, YEAH.

ALL THE CHICKEN IN?

IT'S QUITE DRY, BUT --

WE DON'T USE TOO MUCH OF OIL.

THAT'S WHY YOU'RE VERY SLIM AND BEAUTIFUL.

HE'S A LUCKY MAN, ATUL.

THANK YOU, I DO A LOT OF YOGA, YOU KNOW.

YOGA, OH, TOO BORING FOR ME, YOGA.

RASHMI'S HEALTHY FAMILY RECIPE

THEN USES FRESH TURMERIC AND CORIANDER.

THE COLOR HAS TO REMAIN GREEN.

IT'S A GREEN CURRY.

JESUS, THIS IS A HOUSEWIFE COMPETITION

AND YOU'RE SO SERIOUS AND SO STRICT.

IT WILL REMAIN GREEN, I PROMISE.

YEAH.

THAT SMELLS DELICIOUS. MM-HMM.

THE COLOR LOOKS AMAZING. YES.

I DON'T RECOGNIZE THE FINAL INGREDIENT.

IT'S BLACK SESAME SEED PASTE,

AND IT'S ONLY USED IN NORTHEAST INDIAN CURRIES.

OKAY, GOOD. VERY TEMPTING, ISN'T IT?

IT IS, VERY TEMPTING.

IT IS DELICIOUS.

AND IT LOOKS FANTASTIC.

YEAH.

ARE YOU HUNGRY?

I AM A LITTLE BIT.

I DON'T LIKE TO EAT BEFORE I GO INTO COMPETITIONS.

OH, YOU ARE VERY NERVOUS.

NERVOUS ENERGY, YES.

YES, THAT'S A REAL POINT, YOU KNOW.

SINCE YOU ARE NERVOUS, YOU DON'T WANT TO EAT.

I'LL HAVE A LITTLE TASTE.

YES, VERY GOOD.

EVERYTHING IS PERFECT.

YEAH? EVERYTHING.

I'M NOT GOING TO SAY, "DARLING,"

I'M GOING TO SAY, "CHEF," THANK YOU.

THANK YOU, THANK YOU. YOU'RE MOST WELCOME.

THAT IS DELICIOUS. FINGERS CROSSED.

I THINK ATUL'S MISSUS MIGHT ACTUALLY

BE A BETTER COOK THAN HE IS.

SO THIS IS A TOKEN OF LOVE FROM ME,

AND JUST, YOU'RE GOING TO WIN IT.

IT'S A GOOD LUCK, OKAY?

THREE TABLESPOONS OF GARLIC,

GINGER, CORIANDER PASTE, SESAME SEED PASTE AT THE END.

AT THE END.

HELLO.

JESUS.

"THE BEST DISH IN ASSAM" IS A MUCH-SOUGHT-AFTER TITLE.

GORDON?

YES, I'M HERE TO -- YEAH.

I'M HERE TO COOK. ALL THE BEST.

THANK YOU VERY MUCH, INDEED.

I'M NUMBER 18.

MY 40 FELLOW COMPETITORS HAVE BEEN

PERFECTING THEIR RECIPES FOR MONTHS.

BUT I WANT TO GIVE THEM A RUN FOR THEIR MONEY.

READY, STEADY, RACE TIME.

READY, STEADY, WE START?

OOH, SHIT.

I'M FEELING PRETTY CONFIDENT.

I JUST NEED TO REMEMBER WHAT GOES IN FIRST.

LITTLE SMELL, DARLING, LITTLE SMELL?

NOT TOO MUCH GARLIC?

NO? OKAY, GOOD.

RIGHT, LID ON.

KEEP AN EYE ON THAT FOR ME, PLEASE, YEAH?

AND I'LL JUST TURN DOWN THE GAS A LITTLE BIT

AND I'LL HAVE A LITTLE WANDER.

WHILE THAT REDUCES,

I'M SNEAKING OFF TO SPY

ON THE COMPETITION.

AND THIS ONE IS?

PIGEON.

MM, THAT SMELLS NICE, THAT.

WHAT'S THIS ONE HERE?

Woman: THIS IS OPIUM.

OPIUM?

SHIT! OPIUM?

POPPY SEEDS. POPPY SEEDS.

AND THIS IS? CHICKEN.

OH, I'M DOING CHICKEN, AS WELL.

WHAT ELSE HAVE YOU GOT IN THERE?

ONIONS, GARLIC.

ONION, GARLIC, GINGER.

SOMEONE'S DOING A LITTLE BIT OF DECORATION, AREN'T THEY?

IS THAT FOR YOUR DECORATION? WOW.

OKAY, RIGHT, I'D BETTER GET MY ARSE IN GEAR

AND DO SOME DECORATION.

THIS LOT MIGHT LOOK LIKE INDIA'S ANSWER

TO THE W.I., BUT THEY'RE ACTUALLY PRETTY GOOD COOKS.

THEY'RE NOW GARNISHING THEIR DISHES -- IT'S GONE UP A NOTCH.

BLOODY HELL, THIS STARTED OUT AS A SORT OF DOMESTIC

SORT OF, YOU KNOW, LOCAL COMPETITION.

THEY KNOW WHAT THEY'RE DOING, CRAFTY BUGGERS.

WELL, TWO CAN PLAY THAT GAME.

HAVEN'T DONE ONE OF THESE SINCE I WAS AT COLLEGE.

A LITTLE VAN DYCK OF TOMATO.

15 MINUTES LEFT, YES, THANK YOU.

THANK YOU, AINSLEY. CORIANDER IN.

PLEASE COME OUT THE SAME COLOR AS RASHMI'S.

**

SHIT, A LITTLE BIT SALTY.

SHIT.

IT'S GOT TO STAY GREEN.

OKAY, SESAME SEED PASTE IN.

Announcer: 4 MINUTES.

YOU HAVE TO COME TO THE PRESENTATION TABLE.

Ramsay: YEP.

I'VE NEVER BEEN SO MUCH IN THE SHIT IN ALL MY LIFE.

YOU KNOW THAT?

Announcer: STOP, PLEASE.

SHIT! SHIT!

Announcer: ALL THE PARTICIPANTS,

PLEASE GO AND TAKE YOUR SEATS.

THE JUDGES WILL TASTE YOUR FOOD

AND GIVE YOUR MARKS.

UHH...

YES!

RUNNER-UP? OR DID I WIN?

OH, SHIT, IT'S ONLY NUMBER 2, IT'S NOT 1.

OKAY, WELL, YOU'VE GOT TO BE GRATEFUL.

EXCELLENT. THANK YOU.

THANK YOU VERY MUCH.

Ramsay: WHOO!

CONGRATULATIONS! WHAT WAS THE DISH?

CHICKEN.

CHICKEN AGAIN, DAMN.

WHAT DID SHE DO TO THE CHICKEN THAT I DIDN'T DO?

PAPAYA AND CARROT.

PAPAYA WITH CHICKEN?

EXCELLENT.

A PANASONIC PRESSURE COOKER! YA-HOO!

YES!

I LOVE YOU ALL!

THANK YOU. I DON'T LIKE COMING SECOND-BEST.

NEXT YEAR, I'M COMING BACK.

NUMBER ONE. THANK YOU.

PAPAYA AND CHICKEN, THAT SOUNDS INTERESTING, THAT,

DOESN'T IT, YEAH?

AND, I MEAN, OKAY, I DIDN'T WIN, FINE,

BUT WHAT I DID COME HERE FOR WAS TO PICK UP SOME KNOWLEDGE,

TO SEE HOW I CAN PUT THAT INTO THE STREETS OF KOLKATA.

THANK YOU, LADIES!

THANK YOU VERY MUCH, INDEED. GOODBYE, NOW.

**

GET ME TO THE AIRPORT, QUICKLY.

ONE WEEK AGO, I SET OFF

ON AN ADVENTURE INTO THE WILDS OF THE NORTHEAST OF INDIA

TO TRACK DOWN THE FABULOUS DISHES

THAT ARE UNIQUE TO THIS REGION.

THE NORTHEAST IS VERY SPECIAL,

AND IT'S SORT OF THE OPPOSITE TO WHAT I EXPECTED.

I'VE DISCOVERED THAT THE FOOD IS COMPLETELY DIFFERENT

TO ANY OF THE INDIAN CLASSICS I'VE COOKED BEFORE.

YEAH, THERE'S NO GARAM MASALA.

YOU KNOW, THERE'S NO POWDERS.

IT'S ALL FRESH, FRAGRANT, VERY LITTLE SPICE.

NOW I'VE FLOWN BACK TO KOLKATA,

WHERE I'M ABOUT TO PUT MY NECK ON THE LINE.

NORTHEASTERN CURRIES HAVE NEVER

BEEN SOLD ON THESE STREETS BEFORE.

[ CAR HORN HONKS ]

I'M GOING TO USE EVERYTHING I'VE LEARNED TO CREATE DISHES

THAT WILL SHOW THIS CITY WHAT IT'S BEEN MISSING.

IT'S THE CRACK OF DAWN, AND I'M UP EARLY TO JOIN

THE OTHER STREET COOKS ALREADY PREPARING

FOR A BUSY LUNCH.

D-DAY.

NOW THE STREET IS STARTING TO GET BUSY, EVERYONE'S STARTING

TO SORT OF GET THEMSELVES ORGANIZED.

AND THERE'S A REALLY NICE SMELL ALREADY.

SO THE HEAT IS ON.

WITH OVER 135,000 STALLS,

MY COMPETITION IS GOING TO BE TOUGH.

MY NORTHEAST CURRIES NEED TO BE GOOD ENOUGH

TO TEMPT CUSTOMERS AWAY FROM

THEIR TRIED AND TESTED FAVORITES.

THEY WOULDN'T HAVE SEEN OR DISCOVERED

FOOD LIKE THIS BEFORE, SO I'LL JUST HOPE IN THE HELL

THAT THEY DON'T TURN THEIR NOSES UP AGAINST IT BECAUSE

THEY DON'T RECOGNIZE, "OH, THAT'S NOT WHAT WE'RE USED TO."

AND I'VE HIRED SOME LOCAL LADS TO HELP ME OUT.

HOW ARE YOU?

FINE, SIR. GOOD TO SEE YOU.

SAME TO YOU, SIR. EXCELLENT.

AND THIS IS?

AYO -- TAPA AND AYO.

AND YOU? ZAGAT.

ZAGAT, ARE YOU SURE THEY'RE NOT BUNKING OFF SCHOOL?

NO. NO, DEFINITELY?

OKAY, RIGHT.

OKAY, FIRST THING,

I NEED THE FIRE LIGHTING.

I'M GOING TO DRAW ON THE UNIQUE FLAVORS

OF THE NORTHEAST TO CREATE THREE DELICIOUS CURRIES.

MY FIRST IS CHICKEN AND GREEN PAPAYA,

INSPIRED BY THE WINNING RECIPE AT THE COOKING COMPETITION.

IT WILL HAVE THAT CLASSIC ASSAMESE SOUR TANG

THAT THE LOCALS WON'T BE USED TO.

GREEN PAPAYA HELPS IT NOT JUST SOFTEN

THE CHICKEN, BUT MARINATE IT -- IT ALSO GIVES IT

THAT REALLY NICE TART FLAVOR.

SMELL? I'M GOING TO MAKE

A FISH CURRY USING THE DRIED BAMBOO SHOOT FROM NAGALAND.

IT'S SOMETHING OF AN ACQUIRED TASTE,

AND I DON'T KNOW HOW IT WILL GO DOWN HERE.

IT'S A COMBINATION OF A SORT OF BAY LEAF/LEMONGRASS,

WITH A LITTLE HINT OF LICORICE.

FIRST TIME FOR YOU? I'M SO PLEASED.

MY FINAL DISH

IS A NORTHEASTERN TAKE ON VEGETABLE CURRY.

INSTEAD OF USING DRIED SPICES,

I'M USING FRESH ONES, MAKING IT A MORE

SUBTLE FLAVOR.

FINISH WITH A PUREE OF SESAME SEED.

ALMOST THICKEN THE VEGETABLE CURRY

WITH THE SESAME SEED PASTE, AND THEN,

AFTER THAT, THE FRESH CORIANDER PASTE.

JUST ONE LAST THING TO DO

BEFORE I OPEN MY STALL.

I AM SWEATING LIKE A PIG,

I LOOK LIKE A PIG, I STINK LIKE A PIG.

RIGHT, I'M GOING TO GET CHANGED.

[ SPEAKING INDIAN LANGUAGE ]

RIGHT, COOLER, MUCH BETTER.

SO IT'S NOT EXACTLY CHEF WHITES, IS IT?

BUT I SUPPOSE IT'S EQUIVALENT.

OUR LOCAL CHEF WHITES, AND, TELL YOU WHAT,

IT'S A LOT COOLER.

NOTHING WRONG WITH GOING COMMANDO IN THE MIDDAY SUN.

TIME TO SEE IF MY TAKE ON THE NORTHEAST CURRIES

CAN WIN OVER KOLKATA'S FOODIES.

EXCELLENT, EH? [ APPLAUSE ]

YOU MUST STRESS THAT IT'S FROM THE NORTHEAST.

YEAH. YOU MUST TELL THEM THAT.

TELL ME HOW I SAY IT.

[ SPEAKS INDIAN LANGUAGE ]

[ SPEAKS INDIAN LANGUAGE ]

[ SPEAKS INDIAN LANGUAGE ]

HERE WE GO!

WHO'S FIRST?

CHICKEN, ONE.

WELL DONE! FIRST ONE UP, GOOD.

THANK YOU.

CHICKEN, RICE. COMING NOW.

LET'S GO.

FISH CURRY. CERTAINLY, SIR.

ACTUALLY, THIS IS A NEW THING TO US IN KOLKATA.

I DON'T KNOW HOW THE PEOPLE WILL LIKE IT OR NOT,

BUT IN MY OPINION, IT'S REALLY A SUPERB ONE.

LET'S GO, LET'S GO, LET'S GO!

THE FOOD IS VERY GOOD.

AND I HAD THE FISH WITH BAMBOO SHOOTS.

IT'S VERY TASTY.

Ramsay: BAMBOO.

COOKED WITH GREEN PAPAYA.

THANK YOU, LET'S GO!

CHICKEN PAPAYA'S GONE DOWN A STORM.

EXTRAORDINARY.

IT WAS REALLY GOOD.

I'VE NEVER TASTED A BAMBOO DISH BEFORE,

AND THE VEGETABLES IN THESE ARE REALLY GOOD.

Ramsay: LAST CHICKEN!

LAST PLATE, LAST PLATE! LAST PLATE!

THAT IS UNBELIEVABLE.

THAT'S BARELY,

WHAT, 50 MINUTES,

AND OVER 100 PORTIONS OF CHICKEN HAS GONE,

WHICH IS FANTASTIC NEWS.

WITH THE LAST OF THE CHICKEN PAPAYA GONE,

MY FISH AND VEGETABLE CURRIES QUICKLY SELL OUT TOO.

SIR, THANK YOU. THANK YOU.

THAT IS NOW OFFICIALLY GORDON RAMSAY'S

KOLKATA CAFE CLOSED.

FINISHED!

IT'S BEEN A GREAT DAY.

I'VE ENJOYED MYSELF, AND JUDGING BY THE REACTION,

MY CURRY HAS BEEN A SUCCESS.

500.

600, 700,

800, 900, 1,000.

2,000.

SO, 2,750. 2,750, YEAH.

YOOHOO!

THAT, MY SON, IS A GOOD MORNING'S WORK.

OKAY, THANKS. YES?

EVERY PEOPLE SAY THE FOOD IS EXCELLENT.

DID THEY? YEAH, DEFINITELY.

EVERYBODY SAID THAT.

[ CAR HORN HONKS ]

BUT THERE'S ONE PERSON'S OPINION THAT REALLY MATTERS.

FOOD WRITER NONDON'S ARRIVED TO GIVE ME HIS VERDICT.

HI, GORDON, HOW ARE YOU DOING?

VERY WELL, THANK YOU, HOW ARE YOU?

I'M GOOD. HOW WAS YOUR WEEK?

MY WEEK HAS BEEN AMAZING.

SO WHAT DID YOU COOK UP TODAY?

SO, TODAY, WE DID A TAKE

ON A CHICKEN WITH GREEN PAPAYA,

WE DID AN AMAZING FISH CURRY.

I'VE SAVED YOU A LITTLE PORTION,

BECAUSE I WAS GETTING SLIGHTLY WORRIED.

[ CAR HORN HONKS ]

NO WONDER YOU'VE SOLD OUT.

[ LAUGHS ]

THANK YOU. BELIEVE ME.

ARE YOU HAPPY WITH THAT? NOT ONLY THAT,

YOU HAVE ACTUALLY SUCCEEDED

IN DOING SOMETHING MANY PEOPLE WOULD HAVE SAID IS IMPOSSIBLE.

WELL DONE.

THAT'S VERY KIND.

THANK YOU.

VERY WELL DONE, VERY WELL DONE.

I LOOKED RIDICULOUS, AND I MUST HAVE LOST

HALF MY BODY WEIGHT IN SWEAT, BUT I'VE PROVED THAT

CURRIES OF THE NORTHEAST OF INDIA ARE WORTH SHOUTING ABOUT.

I THOUGHT

MY FIRST WEEK IN INDIA WAS AN EYE-OPENER.

THIS ONE WAS A SHOCK, I THINK,

'CAUSE IT'S HARD TO BELIEVE THAT EXISTS.

IT'S ALMOST LIKE YOU WEREN'T IN INDIA.

THE CULTURE IS EQUALLY AS EXCITING AS THE FOOD.

JUST AN AMAZING EYE-OPENER.

THE SIMPLICITY,

THE CONCENTRATION OF GREAT INGREDIENTS,

AND NOT PISSING AROUND WITH IT.

INDIA'S HELPED ME TO BECOME,

YOU KNOW, NOT JUST, YOU KNOW, A PROPER CHEF,

I WAS NEVER OUT OF THAT BRACKET,

BUT IT'S HELPED ME TO CONFIRM WHAT I LOVE DOING

MORE THAN ANYTHING.

CAN WE TOP THAT?

I DOUBT IT, BUT I CAN'T FUCKING WAIT TO TRY.

[ RETCHES ]

WHAT ARE YOU TRYING TO DO, KILL ME?

MY GOD. THAT'S A PROPER GURU.

THE FIRST TIME I'VE EVER GONE TWO DAYS WITHOUT ANY FORM

OF MEAT OR FISH.

Man: YEAH, HERE WE GO!

[ CROWD CHEERS ] Ramsay: DANGEROUS?

FUCKING MAD! MAD!

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