Original subtitles

Ramsay: TONIGHT, I'M ON THE FINAL LEG OF MY GREAT ESCAPE --

MY VERY OWN CULINARY ADVENTURE

ACROSS INDIA.

I'M LEARNING HOW TO COOK MY FAVORITE FOOD, CURRY.

SHIT!

[ GUNSHOT ]

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

CAPTIONS PAID FOR BY DISCOVERY COMMUNICATIONS

♪♪

♪♪

[ JET ENGINE ROARING ]

♪♪

THIS IS THE THIRD AND FINAL LEG OF MY CULINARY JOURNEY.

I'VE DONE THE CITIES, I'VE DONE THE MOUNTAINS, THE JUNGLE.

AND NOW I'M OFF TO MUMBAI.

IT'S GOING TO BE MY GATEWAY TO SOUTHERN INDIA.

WITH 14 MILLION PEOPLE, MUMBAI IS INDIA'S FINANCIAL HUB

AND HOME TO BOLLYWOOD.

AND THEN FROM THERE,

DOWN SOUTH TO SOME OF THE MOST STUNNING COASTLINE

ANYWHERE IN THE WORLD.

FAMED FOR ITS FISH, IT'S HOME OF THE SPICES --

IT'S WHERE THE SPICES ORIGINATED FROM.

I'M COMPLETING MY CULINARY ADVENTURE OF INDIA

IN THE SOUTH.

IT'S FAMOUS FOR ITS FISH CURRIES AND UNIQUE SPICES.

INDIA PRODUCES OVER HALF THE WORLD'S SUPPLY.

BUT I'M UNEASY,

BECAUSE SOUTH INDIA IS ALSO A HOTBED OF VEGETARIANISM.

TWO-FIFTHS OF INDIANS ARE VEGETARIANS,

AND HALF REGULARLY EAT A VEGGIE DIET.

PERSONALLY, I'M A RAMPANT CARNIVORE,

AND VEGETARIAN HOLIER-THAN-THOU ATTITUDES WIND ME UP.

CAFE MADRAS, PLEASE.

WELCOME TO MUMBAI!THANK YOU VERY MUCH.

ALREADY, WITHIN THE FIRST TWO MINUTES, JUST SEEMS CRAZY.

I MEAN, EVERYONE'S AT 1,000 MILES AN HOUR.

LOOK AT THAT, THE MOST AMAZING INDIAN WEDDING. BEAUTIFUL.

I'M ABSOLUTELY STARVING.

I'M MEANT TO BE RENDEZVOUSING WITH A CULINARY EXPERT.

RIGHT, CAFE MADRAS.

RASAMIDLI -- NO CHICKEN ANYWHERE.

I'M MEETING RASHMI UDAY SINGH.

SHE'S INDIA'S TOP FOOD CRITIC

AND WROTE THE COUNTRY'S VERY FIRST RESTAURANT GUIDE.

RASHMI!HEY!

HOW ARE YOU, MY DARLING?

NICE TO SEE YOU.THANK YOU, LOVELY TO SEE YOU.

YOU LOOK WONDERFUL.THANK YOU!

AND YOU LOOK REALLY WONDERFUL, BUT YOU LOOK A LITTLE HUNGRY?

DO YOU KNOW, I'M VERY HUNGRY.

ALL I WANT IS BUTTER CHICKEN.

THIS IS A PURE VEGETARIAN RESTAURANT.

THE DISTRICT IS PURE VEGETARIAN.

EVEN IF YOU WANT TO RENT AN APARTMENT, GORDON,

YOU CAN'T IF YOU'RE A NON-VEGETARIAN.

I KNOW THERE'S A LOT OF VEGGIES IN INDIA,

BUT A WHOLE TOWN?

THEY'RE CONVINCED VEGETARIANISM

CAN COMBAT THE EVILS OF MODERN LIFE.

WHAT IS IT WITH MEAT-EATERS? WHY ARE YOU SO ANTI?

EATING SO MUCH OF CHUNKS OF MEAT AND FOIE GRAS AND ALL THAT,

WE BELIEVE THAT THAT IS WHAT IS RESPONSIBLE

FOR YOUR BAD TEMPER.

EATING MEAT MAKES YOU BAD-TEMPERED!

WHAT A LOAD OF BOLLOCKS!

UNLIKE ALL THAT STUFF YOU EAT,

THIS IS ACTUALLY GOOD FOR YOUR SPIRIT, YOUR EMOTIONS,

YOUR FEELINGS -- IT'LL GIVE YOU CALM, IT WILL RELAX YOU.

MEAT DOESN'T MAKE ME ANGRY, IT MAKES ME EXCITED.

JUST CALM DOWN, LET'S GET YOU SOMETHING TO EAT,

THEN WE'LL TALK ABOUT A SOUTH INDIAN RESTAURANT.

YEAH, LET'S -- CHICKEN!

REPEAT AFTER ME -- PROMISE.PROMISE.

TO TRY THE VEGETARIAN FOOD.

SERIOUSLY, I PROMISE I WILL TRY VEGETARIAN FOOD.

WITH AN OPEN MIND!

WITH AN OPEN MIND.

TO SHOW ME WHAT'S OUT THERE, RASHMI HAS ORDERED ME

THE MOST POPULAR VEGGIE MEAL IN INDIA,

IDLI SANBAR AND ROLLED DOSA PANCAKE.

IS THAT A LAMPSHADE?

ISN'T THAT BEAUTIFUL?WHERE'S THE LIGHT BULB?

WE BUY THINGS LIKE THAT AT THE FLEA MARKET IN LONDON!

YOU HAVE A CLOSED BUT FUNNY MIND.

FIRST I'M EATING THE IDLIS IN A SPICY SAMBAR SOUP.

IT TASTES JUST LIKE A -- LIKE A SORT OF WARM,

SORT OF -- TASTES JUST LIKE A WARM SCONE, IT'S NICE.

YEAH, I LIKE THAT.

IT'S MORE-ISH, IT'S LOVELY.

NICE.

YOU HAVE AN OPEN MIND AND YOU ENJOYED IT.

DEFINITELY. AGAINST MY BETTER JUDGMENT,

I'VE ASKED RASHMI'S ADVICE

ON WHERE TO FIND GREAT VEGETARIAN FOOD.

SHE HAS A RADICAL SUGGESTION...

YOU ARE GOING TO VISIT

AN ASHRAM.A WHAT?

AN ASHRAM -- A SPIRITUAL RETREAT.

YOU'RE GOING TO GO AND LIVE THERE --

[ LAUGHS ] WITH MONKS?

THERE'S A LOT OF FABULOUS VEGETARIAN FOOD THERE.

I'M NOT SPENDING ALL WEEK,

ON MY LAST, SORT OF, EXCITING WEEK,

AS A VEGETARIAN, NO CHANCE.

I'M GOING NOW! THE WHOLE WEEK? NO.

WE'RE GOING TO BACK WITH A JOURNEY, NOT JUST TO INDIA,

BUT INTO YOURSELF.

I AM NOT FUCKING AMY WINEHOUSE'S HUSBAND!

I AM NOT CHECKING INTO REHAB!

YOU'RE NOT CHECKING INTO REHAB, YOU'RE GOING TO FIND YOURSELF.

YOU ARE IN OUR COUNTRY, YOU ARE OUR GUEST,

YOU ARE LIKE GOD -- THE GOD IN ME SALUTES THE GOD IN YOU.

HAVE A GREAT TIME, THE LORD BE WITH YOU.

"THE LORD" -- OH, JESUS.

AND CALL ME IF YOU NEED ME.UH, YES, ABSOLUTELY.

JESUS. TAXI!

IT'S AN UNAVOIDABLE FACT --

INDIA IS THE LARGEST COUNTRY OF VEGETARIANS IN THE WORLD,

AND SOUTHERN INDIA IS FAMOUS FOR ITS VEGETARIAN CUISINE.

SO I'M TRAVELLING 1,300 KILOMETERS FROM MUMBAI

TO THE TOWN OF COIMBATORE.

I REALLY MUST HAVE LOST IT.

I'M GOING MEAT-FREE FOR THE FIRST TIME EVER.

NOW, THIS PART OF THE JOURNEY, FOR ME, IS GOING TO BE

ONE OF THE MOST FASCINATING, BECAUSE WE'RE IN TAMIL NADU,

AND RASHMI HAS ARRANGED FOR ME TO GO TO THIS AMAZING ASHRAM.

SO IT'S A TEMPLE.

BUT THE BAD NEWS IS, IT'S A TEMPLE OF VEGETARIANS.

THE THOUGHT OF SPENDING LIFE

WITHOUT EATING PROTEIN -- MEAT --

A BIG ANGUS, STEAK TARTARE --

HELLO.

TO GET ME THERE, I'M HIRING A CAR.

HELLO.

THIS MORRIS MINOR WAS BUILT IN INDIA

BY HINDUSTAN MOTORS,

AND NICK-NAMED THE "BABY HINDUSTAN."

MY GOD, YOU COULD NEVER HUMP IN ONE OF THESE, COULD YOU? HUH?

AND THE SEAT DOESN'T GO BACK? NO? NO, OBVIOUSLY NOT, NO.

THE HORN, OBVIOUSLY -- [ HONKS ]

FANTASTIC.

[ ENGINE TURNING OVER ]

I'LL TOOK GOOD CARE OF YOUR BABY, CERTAINLY.

AND STRAIGHT INTO FIRST -- OKAY, GREAT, BEAUTIFUL.

[ CAR SPUTTERS ]

♪♪

OH, JESUS -- AND A SMOOTH TRANSITIONAL GEARBOX.

FUCK ME.

WHERE THE FUCK IS THIRD?

[ GRINDING GEARS ]

ASHRAM? THIS WAY?

YEAH? THANK YOU.

I THINK THE FASCINATING THING

THAT STRIKES ME ABOUT THIS TEMPLE

IS THAT IT'S -- IT'S A VERY POPULAR PLACE.

NOBODY EATS MEAT, FIND YOUR INNER STRENGTH,

MAKE YOU MORE HAPPY, LESS ANGRY, LESS FRUSTRATED,

LESS STRESSFUL.

HELLO? IS THIS WHERE THE VEGGIES HANG OUT?

I'M LOOKING FOR THE GURU. ASHRAM?

I'M GETTING CLEAN FOR THE FIRST TIME IN 42 YEARS.

[ HONKING ]

OH, SHIT! SEE? EVEN THE GEARBOX WON'T AGREE WITH ME NOW

BECAUSE IT -- IT CAN HEAR THAT...

[ CAR SPUTTERS ] OH!

I'M NOT GOING TO BE EATING MEAT FOR A COUPLE OF DAYS.

AND THERE HE IS. MY GOD...

THAT'S A PROPER GURU.

MY GURU'S NAME IS SADHGURU,

AND HE'S A LOT RACIER THAN YOUR AVERAGE YOGI.

[ ENGINE RACING ]

I'VE HEARD HIS COOKING IS THE BEST IN THE STATE.

IT'S NOT THE KIND OF TRANSPORT

I EXPECTED YOU TO USE TO GET AROUND.

NO, PEOPLE ALWAYS HAVE THIS IDEA,

BEING HOLY MEANS BEING IMPRACTICAL.

YES.[ LAUGHS ]

DRIVE SLOW, NOW.

I GOT A WIFE AND FOUR KIDS --

I HAVE A WIFE AND ONE MILLION CHILDREN.

[ LAUGHING ]

SADHGURU'S ASHRAM IS THE ISHA CENTER.

IT GETS OVER 700,000 VISITORS A YEAR.

HE'S A POPULAR MAHARISHI, AND HE'S LOOKING

A BIT MORE SERIOUS NOW.

I'M VERY EXCITED TO BE HERE.

MORE NERVOUS THAN EXCITED...

NEVER GONE TWO DAYS IN MY LIFE WITHOUT EATING MEAT.

YOUR SYSTEM IS ESSENTIALLY DESIGNED

TO HANDLE VEGETARIAN DIET.

IF YOU EAT ACCORDING TO THAT,

IT HANDLES FOOD EFFORTLESSLY.

EVERY HUMAN EXPERIENCE HAS A CHEMICAL BASIS IN THE SYSTEM.

SO, IF YOU WANT TO CREATE THE RIGHT KIND OF CHEMISTRY,

THERE ARE VARIOUS THINGS THAT ONE CAN DO.

ONE OF THE THINGS IS FOOD.

IF YOU CREATE A CHEMISTRY OF BLISSFULNESS,

THAT'S HOW YOU ARE ALL THE TIME.

THAT'S IMPOSSIBLE.

[ LAUGHING ]

I'M NOT GOING TO ARGUE IN YOUR TEMPLE, THAT'S FOR SURE.

I'M DYING TO SEE THE KITCHENS.

LET'S GO.THANK YOU.

SO THE GURU RECKONS

BEING VEGETARIAN MAKES YOU A JOYFUL, CALMER PERSON.

IF THAT'S TRUE, THEN HIS KITCHENS MUST BE AMONGST

THE HAPPIEST PLACES ON EARTH.

LOOK AT THE SIZE OF THIS PLACE.

WOW, IT'S A VEGGIE HANGOUT.

LOOK AT ALL THOSE VEGETABLES. ARE THEY GROWN HERE?

A BIT OF IT.THAT'S INCREDIBLE!

OKAY, AND HERE ARE THE LYCHEES.

WOULD YOU LIKE ONE?

I'D LOVE ONE, PLEASE, THANK YOU.

HOW LONG ARE YOU HERE FOR?

FOR A WHILE.FOR A WHILE?

AND YOU'RE BREAKING THE FUNDAMENTAL RULE --

NOBODY EVER EATS IN THE KITCHEN.

BEFORE THE FOOD IS BEING OFFERED TO EVERYBODY, THEY NEVER EAT.

YOU CAN'T EAT AROUND FOOD?

WE'RE ALWAYS PICKING IN KITCHENS, NO?

FANCY A CUCUMBER?NO, I'M FINE.

FANCY A LYCHEE? YOU GAVE ME IT, GOT ME INTO TROUBLE!

WE'RE NOT ALLOWED TO EAT IN THE KITCHEN!

HOW MANY MEALS WILL YOU BE COOKING?

ABOUT 7,000.

7,000? 7,000 VEGETARIAN MEALS?

WELL, THAT BREAKS MY HEART.

THE 70 CHEFS ARE MOSTLY UNPAID VOLUNTEERS

WHO WORK SEVEN DAYS ON THE TROT

FEEDING VISITORS TO THE ASHRAM.

WHERE'S THE MEAT SECTION?

[ LAUGHS ] THE MEAT IS HERE.

THIS IS THE MEAT.

SO WHAT IS THIS SECTION?

THEY ARE MAKING A SPECIAL TYPE OF CHAPATI.

7,000 IN FOR DINNER TONIGHT,

AND LOOK HOW CALM IT IS.

HOW COME THE KITCHEN'S SO CALM?

'CAUSE THEY'RE NOT EATING MEAT, RIGHT?

BECAUSE THIS IS HEAVEN'S KITCHEN.

HEAVEN'S KITCHEN, NOT "HELL'S KITCHEN."

I LIKE THAT.

THE GURU'S DISCIPLES

EAT IN A COMMUNAL DINING HALL

IN TOTAL SILENCE.

MEN AND WOMEN SIT IN SEPARATE LINES.

TONIGHT'S MENU IS A RAW SALAD OF RED CABBAGE AND SWEET CORN,

TOMATO CHUTNEY WITH LENTILS, AND COTTAGE CHEESE.

IT'S NOT EXACTLY SILVER SERVICE.

EATING IN SILENCE ISN'T EASY FOR SOMEONE LIKE ME.

FORTUNATELY, I'VE MADE A NEW FRIEND.

CAN YOUR MOVE YOUR FEET TO THE SIDE LIKE THIS?

SIDE? I'LL TRY. GOD.

ANOTHER WAY, JUST STRETCH BOTH YOUR LEGS OUT,

AND SIT LIKE THAT.

DO YOU MIND IF I DO THAT?

IT'S CALLED "GRANDMOTHER STYLE."

"GRANDMOTHER STYLE." [ LAUGHING ]

IT'S INCREDIBLE, I FEEL SO BAD I CAN'T CROSS MY LEGS.

THERE.

NOTICE THAT THE KIND OF FOOD THAT YOU EAT

ALSO MAKES THE BODY LOOSE AND FLEXIBLE, AS WELL.

SO YOU'RE SAYING IF I BECOME A VEGETARIAN,

MY BODY WILL BECOME A LOT MORE FLEXIBLE?

A POSSIBILITY, YES.

I CAN'T -- I CAN SIT DOWN, BUT I CAN'T GET TO MY FOOD.

YOU CAN JUST HOLD YOUR PLATE.

THANK YOU.

THE FOOD IS ACTUALLY DELICIOUS.

WHAT AMAZES ME IS NOT JUST THE LEVEL OF INTEGRITY,

BUT THE VOLUME OF WHAT THEY COOK FOR.

'CAUSE IT'S DONE WITH SUCH PRECISION.

YOU EVER ASK FOR MORE?

IF YOU WANT, WE CAN GET MORE.

I NEVER THOUGHT I'D SAY THIS,

BUT THAT VEGGIE MEAL HAS LEFT ME FEELING HAPPY AND FULL.

HUH, WOW.

WOWEE. WHAT'S THIS HERE?

WHAT ARE THESE?

"BED TIME AT 10:00 PM."

MY GOD!

THIS PLACE IS EXTRAORDINARY, HONESTLY.

I MEAN, THAT WAS QUITE A... THAT WAS QUITE SPOOKY IN THERE.

I MEAN, I KNOW THEY'VE GOT THEIR GUIDELINES

AND THEIR RULES AND REGULATIONS,

BUT JESUS CHRIST!

I HAVE TO SAY THE FOOD, YEAH, TOTAL RESPECT.

YEAH, DELICIOUS.

BIG EYE-OPENER.

I MEAN, I THOUGHT IT WAS GOING TO BE A SORT OF, YOU KNOW,

A BIT OF A BORING, BLAND EXPERIENCE,

BUT IT'S DEFINITELY NOT BEEN BORING,

AND IT CERTAINLY ISN'T BLAND, THAT'S FOR SURE.

RIGHT, ONE MINUTE TO 10:00, FUCK OFF.

YESTERDAY WAS A SURPRISE,

BUT I'VE NOT BEEN TURNED INTO A VEGGIE DISCIPLE YET.

WE'VE NOT HAD BREAKFAST YET.

THE GURU'S COOKING HIS SPECIALTY.

THE POPULAR MASALA DOSA

IS A PANCAKE MADE WITH DAL AND RICE BATTER.

THAT SMELLS GOOD. THAT SMELLS VERY GOOD.

IT'S MILDLY FERMENTED.

THAT'S THE POTATO...

IT'S AN ART TO GET THE DOSA RIGHT,

BECAUSE YOU HAVE TO FERMENT IT

TO EXACTLY THE RIGHT PROPORTIONS.

MMM.

THAT'S DELICIOUS. IT'S VERY CRISPY.

MM-HMM.

THIS IS PEPPER CURRY.

YOU JUST TRY A LITTLE BIT OF IT.

THE PEPPER COMES STRAIGHT FROM OUR BACK YARD.

IT'S ORGANICALLY GROWN.

TRY THIS AND SEE, COULD BE A LITTLE SPICY FOR YOU.

YEAH, NO, I LIKE THAT.

I'D BEEN WON OVER BY THE DELICIOUS FOOD,

BUT I'M NOT YET CONVINCED BY

THE GURU'S REASONING.

FOR ME, A VEGETABLE IS AS ALIVE AS A CHICKEN OR A LAMB

OR WHATEVER ELSE YOU EAT.

THAT'S SO WRONG!IT IS NOT WRONG.

ARE YOU SAYING THAT A CARROT HAS THE SAME FEELINGS AS A CHICKEN?

THAT'S NOT THE POINT -- FEELINGS DOES NOT MEAN EMOTIONS.

THEY ARE SENSITIVE TO LIFE AROUND THEM.

YOU UNDERSTAND?BUT YOU KILLED IT.

YOU PULLED IT FROM THE GROUND.YOU PULLED IT FROM THE GROUND --

BUT IT'S NOT DEAD.

IF YOU PLANT IT, IT WILL GROW.

YOU TAKE SUCH A HIGH MORAL GROUND IN TERMS OF

NO MEAT EATING WHATSOEVER.

FOOD IS NOT A MORALITY.

FOOD IS A QUESTION OF WELL-BEING.

SO YOU'RE SAYING THAT I'LL BE HAPPIER

FOR THE SECOND HALF OF MY LIFE WITHOUT EATING MEAT?

YOU WILL BE CALMER,

MORE AT EASE.

BUT I AM CALM. I AM...

I DON'T THINK THE WORLD THINKS SO.

ABOUT YOUR CALMNESS.

YOU WOULDN'T KNOW, YOU DON'T HAVE ANY TELEVISIONS HERE.

LET'S AGREE TO DISAGREE, YES? SPUD, POTATO, LOVE IT.

THANK YOU.

LOVELY BREAKFAST, THANK YOU.

IT'S TAKEN A LONG TIME, BUT YOU HEARD IT HERE FIRST --

I'M CALLING A CEASE-FIRE WITH VEGETARIANS!

IF YOU'RE EVER THINKING OF GOING VEGETARIAN,

THEN GET TO AN ASHRAM QUICKLY,

BECAUSE THAT'S THE CONFIRMATION OF HOW GOOD IT CAN BE.

BUT HE IS FUCKING NUTS.

I THINK HE'S GESTICULATING MUCH LESS THAN YESTERDAY.

DON'T YOU NOTICE THAT?

HIS BODY MOVEMENT IS A LITTLE...

FIRST OF ALL, I'M DEFINITELY MORE CHILLED OUT,

THERE'S NO TWO WAYS ABOUT THAT.

YEAH, IT HAS BEEN AN EXPERIENCE.

THE GURU HAS ONE FINAL REQUEST BEFORE WE SAY GOODBYE.

Sadhguru: ONE DAY A WEEK IF YOU EAT THIS KIND OF FOOD,

YOU WOULD KNOW THE DIFFERENCE.

ONE DAY A WEEK, AND YOU THINK I'D NOTICE A SIGNIFICANT IMPACT?

YES, YOU WILL DEFINITELY NOTICE THAT.

I CAN'T BELIEVE YOU'RE SAYING THAT,

BECAUSE JUST BEFORE I LEFT FOR INDIA, MY WIFE

WAS SUGGESTING THAT THE CHILDREN GO VEGETARIAN

ONE DAY A WEEK.SEE, SHE KNOWS.

HAVE YOU BEEN TALKING TO HER BEHIND MY BACK?

NO, NO, NO. [ LAUGHING ]

WE'LL START WITH ONE DAY. TRY AND SEE?

ON THE BACK OF THE EXPERIENCE HERE,

YES, I'M GOING TO CONSIDER IT.

♪♪

MY CULINARY ADVENTURE IN SOUTHERN INDIA

HAS BEEN A VEGGIE ROAD TO DAMASCUS.

BUT I'M NOT EATING MEAT YET.

SOUTH INDIA'S FISH IS LEGENDARY.

I'M TRAVELING FROM TAMIL NADU INTO KERALA,

THE FERTILE GREEN STATE CALLED "GOD'S OWN COUNTRY."

DAMN, SO NICE.

IT'S CALM HERE!

IT HAS THE BEST FISH AND SEAFOOD IN INDIA.

THE SMALL STATE PROVIDES 20% OF INDIA'S SUPPLY.

I WANT TO GET MY HANDS ON SOME.

THIS, FOR ME, IS GOING TO BE ONE OF THE MOST EXCITING

PARTS OF THE TRIP, BECAUSE IT'S ALL ABOUT SEAFOOD AND FISH,

AND VIBRANCE, LIGHTNESS, EXCITEMENT.

HERE WE GO -- PLEASE?

OH, BRILLIANT, EXCELLENT. THANK YOU.

FINALLY. OH, SHIT, AIR-CONDITIONED.

THANK YOU!

Man: SO, WELCOME YOU, SIR, TO MY GOD'S OWN COUNTRY.

"GOD'S OWN COUNTRY."

YOU KNOW WHY IT'S CALLING "GOD'S OWN COUNTRY"?

BECAUSE WE GOT LOT OF PRECIOUS THING.

IT'S GOT LOTS OF LAGOONS,

LAKE, AND THE MOST OF THE PEOPLE,

HERE, THEY DO THE FISHING, BECAUSE FISH ARE HERE.

IT'S CALLED "KARIMEEN."

KARIMEEN?YEAH, IT'S CALLED KARIMEEN.

YOU KNOW, IT'S VERY DELICIOUS.

IF YOU ASK SOMEONE OUT OF INDIA

FROM THIS PART, "OH, ARE YOU MISSING KARIMEEN?"

THEY WILL CRYFOR THAT, YOU KNOW!

WHEN I USED TO EAT THIS KARIMEEN, NO?

MY TONGUE WILL DO THE -- BLAH-BLAH-BLAH-BLAH!

LIKE THAT, YOU KNOW?

HIS ENGLISH MAY LACK A LITTLE SOMETHING,

BUT IT TURNS OUT MY DRIVER, DINESH, REALLY KNOWS HIS FISH.

IT'S A DREAM FISH, YOU KNOW?THE JEWEL IN THE CROWN?

SO HOW DO YOU CATCH THEM?

YOU KNOW, I GOT SOME FRIENDS OUT HERE,

THEY ARE ACTUALLY CATCHING KARIMEEN.

THE BACKWATERS ARE KERALA'S LABYRINTH OF LAKES,

CANALS, AND RIVERS, SURROUNDED BY

DENSE TROPICAL GREENERY.

THE LOCALS GO CRAZY ABOUT KARIMEEN.

THE BACKWATERS ARE FULL OF THEM.

THEY'RE NICKNAMED "PEARL SPOT"

BECAUSE OF THEIR JEWEL-LIKE MARKINGS.

THESE ARE THE FISHERMEN? TAPITOS? GOOD TO SEE YOU.

THIS IS AMIL.GOOD TO SEE YOU.

WHEE -- OKAY.

THIS ONE? WHEREVER.

♪♪

KARIMEEN ARE HAND-CAUGHT USING THE ANCIENT VELAVALI METHOD.

THE FISHERMEN SLAP THE WATER

TO SCARE THE FISH, WHO HIDE IN THE LAKE'S MUDDY BOTTOM.

NEARBY LOCAL DOMESTIC GODDESS AND FOOD WRITER

DURESSI JAN

IS GOING TO SHOW ME HOW TO DO JUSTICE

TO THESE SLIPPERY BLIGHTERS.

WOW! EXCELLENT.

HOW ARE YOU?

I'M VERY FINE, HOW ARE YOU?GOOD TO SEE YOU.

NOW, THE SECRET BEHIND THEM, WHAT ARE WE GOING TO DO?

TAKE THE SCALES OFF FIRST, GUTS OUT?

YES, SCALES NOT THE WAY YOU DO IT WITH YOUR SEA BASS,

YOU WANT TO SLICE IT OFF.

THIS IS HOW YOU TAKE IT OFF, SEE, IT'S COMING.

IT'S EXACTLY THE SAME WAY AS THE JAPANESE DO.

YEAH, EXACTLY THE SAME WAY.

NORMALLY WE SCRAPE THE SCALES.

YOU CAN'T DO THIS BECAUSE THE TASTE OF THE SCALES

WILL REMAIN ON THAT. IT'S NOT GOOD.

YOU NEED A LITTLE MORE PATIENCE, I THINK, GORDON.

NO, NO, YOU DON'T -- YOU HAVE NOT SLICED IT, SEE?

THEY'RE SO FIDDLY, HUH?

YES, YOU'RE DOING IT! YEAH, EXCELLENT!

SO YOUR MARKS ARE GOING UP.

NOW, ACTUALLY, WE ARE SUPPOSED TO MAKE THE GASHES ON THIS.

YES.

YEAH, THAT'S FINE.

"THAT'S FINE" -- WHAT WAS THAT, ANOTHER C-PLUS?

FINALLY MAYBE I'LL GIVE YOU AN "A."

YEAH.

I'M LEARNING THE LOCALS' FAVORITE,

KARIMEEN POLLICHATHU.

OVER HERE IT'S AS POPULAR AS OUR FISH AND CHIPS.

GARLIC IN.

FIRST WE'RE MAKING THE MASALA.

AND NEXT -- GINGER?GINGER, YES.

YEAH, I DON'T NEED THE WHOLE THING.

SHALL I STIR FOR YOU?YEAH, YEAH, PLEASE.

NOW WE'LL ADD THE SHALLOTS.SHALLOTS IN.

CAN'T BELIEVE WE'RE COOKING THIS ON A BOAT.

AND WHAT ARE WE DOING WITH THIS?

ARE WE PUTTING THIS INSIDE THE FISH?

YEAH, YEAH, WE ARE GOING TO PUT IT AROUND THE FISH

AND STUFF IT INSIDE THE STOMACH.

I CAN GO FOR THE TOMATOES.

TOMATOES IN ALREADY? WOW.

CHILI POWDER.CHILI POWDER IN.

AND NOW WE NEED TO PUT THE VINEGAR.

SO, THE VINEGAR, TODDY VINEGAR?

YEAH, TODDY VINEGAR.

AND NOW WE ARE GOING TO MAKE THE PARCELS OF THE FISH.

DOES THAT STOP THE FISH FROM STICKING?

YES.

I THINK WE JUST NEED TO PUT SOME HERE.

THIS IS A DELIGHTFUL TWIST ON THE FRENCH TECHNIQUE

EN PAPILLOTE -- BUT INSTEAD OF STEAMING THE FISH

INSIDE A PAPER BAG, WE'RE USING A BANANA LEAF.

AND NOW I'M GOING TO FOLD IT.

SO YOU WRAP IT QUITE TIGHT.

YEAH, WE WRAP IT RATHER TIGHT.

AND HOW LONG WILL IT TAKE TO COOK?

ABOUT 15 TO 20 MINUTES, MAXIMUM.

THIS BANANA PARCEL KEEPS THE MOISTURE AND FLAVOR LOCKED IN.

SO YOU'RE SEARING IT IN.

♪♪

♪♪

THAT LOOKS FANTASTIC.

IT JUST SLIDES THE FISH OVER THE BONE, LOOK AT THAT.

MMM.

WOW.

HOW DOES IT TASTE?

THAT'S DELICIOUS. CREAMY, DELICIOUS...

AND I THOUGHT IT WAS GOING TO TASTE SLIGHTLY OF MUD OR SILT,

BUT, NO, IT'S FRESH, IT'S VIBRANT.

AND IT'S VERY DENSE, VERY SIMILAR TO A DOVER SOLE,

BUT A LITTLE BIT SWEETER. INCREDIBLY DELICATE.

MMM, WOW.THANK YOU.

VERY GOOD.

THAT FISH WAS DELICIOUS, BUT THIS CARNIVORE

IS STILL HANKERING AFTER SOME MEAT, SO THE NEXT DAY

I'VE ARRANGED FOR A BOY'S OWN ADVENTURE.

I'VE HEARD THAT KERALA HAS A REPUTATION

FOR A VERY HOT BUT DELICIOUS CHILI BEEF DISH.

IT'S EATEN TOGETHER WITH AN INFAMOUSLY STRONG TIPPLE.

I'M WAITING FOR A LOCAL CHEF, AJIT,

WHO'S GOING TO TAKE ME DRINKING.

AJIT IS AN EXPERT

IN TODDY, WHICH IS A LOCAL DRINK HERE.

NOW, YOU DRINK THAT WITH THE MOST AMAZING CHILI BEEF,

SO IF THERE'S ONE GUY THAT CAN SHOW ME

THE PROPER WAY ON HOW TO DO IT,

WHAT IT TASTES LIKE, IT'S GOING TO BE HIM.

HEY, GORDON!AJIT, HOW ARE YOU?

EXCELLENT. HOP IN! LET'S GO!

GOOD TO SEE YOU.NICE MEETING YOU!

LIKEWISE, IT'S GOOD TO SEE YOU, TOO.

HERE WE GO -- THANK YOU. OH, SHIT, HOLD ON!

EXCELLENT!

TODDY IS THE FERMENTED SAP OF THE COCONUT PALM.

IT'S STRONG STUFF --

UP TO 35% PROOF.

IT'S COLLECTED IN POTS ATTACHED HIGH UP IN THE TREE.

CHEF AJIT IS TAKING ME TO WHERE TODDY IS PRODUCED.

WE GOT TO SHOW YOU HOW THE TODDY TAPPING IS DONE.

TODDY TAPPING?

YEP, YOU SEE THE POT OVER THERE?

LIKE A BIG BOWL?

YEP, BUT THAT'S WHERE THE TODDY IS BEING COLLECTED.

SO HOW DO YOU GET THAT DOWN TWICE A DAY?

BECAUSE YOU'RE NOT EXACTLY THE SLIMMEST,

AND I'M NOT EXACTLY THE, SORT OF, YOU KNOW, FITTEST.

YOU KNOW WHAT? I'VE ARRANGED FOR A GENTLEMAN,

HIS NAME IS MR. BABU.BABU?

YEAH, HE DOES IT FOR A LIVING.

WHAT, A PROFESSIONAL...

HE'S A PROFESSIONAL TODDY TAPPER.

THERE ARE MORE THAN 30,000

REGISTERED TODDY TAPPERS IN KERALA.

HE'S GOING TO SHOW YOU HOW IT'S BEING DONE,

AND I WANT YOU TO DO IT AFTER HIM.

Ramsay: MR. BABU, HOW ARE YOU?

HE'S NOT SAYING ANYTHING -- THAT MEANS HE'S EITHER

PISSED AS A FART, OR HE'S HAD HIS TONGUE CUT OUT.

HE'S LIKE A FLEXIBLE PIECE OF OKRA, HUH?

THERE'S NOT ANYTHING ON HIM! LOOK!

MY THIGHS ARE FATTER THAN HIM -- LOOK AT THAT THERE!

SO WHAT'S THE SECRET OF CLIMBING -- WHAT IS IT?

IT APPEARS THAT HAVING A STIFF ONE BEFORE CLIMBING

IS RECOMMENDED.OH, JESUS.

OFF YOU GO, SIR.

OKAY...

WOW.

SEE HIS HANDS, HOW HE'S MOVING.

YEAH, BUT LOOK AT HIM.

BABU USES A RAG WRAPPED ON HIS FEET

TO GIVE HIM LEVERAGE TO CLIMB.

HE'S LIKE A LITTLE FERRET.

HUH? JESUS -- WATCH OUT!

SO NOW HE'S DRAINING THE --

THE SAP...

INTO HIS BOWL.

THREE TIMES A DAY? NO WONDER HE'S SO FIT.

WELL DONE! A LITTLE TASTE?

THANK YOU.

SO IS TODDY AS FORMIDABLE A TIPPLE

AS I'VE BEEN TOLD?

UGH! FUCK!

AH! IT'S NICE, BUT, YOU KNOW, IT'S LIKE UNREFINED VINEGAR.

HUH? JESUS! NO WONDER HE CLIMBS LIKE A SQUIRREL!

COULD YOU HOLD THAT FOR ME, PLEASE?

SOCKS AND SHOES OFF. COME ON, GIVE ME THE --

NO, NO! I NEED THE OTHER PIECE AS WELL!

PISSING AROUND!

[ LAUGHING ]

YOU FAT BASTARD, YOU FAT BASTARD,

YOU'VE ATE ALL THE PIES. RIGHT, HERE WE GO.

[ LAUGHING ]

WELL, AT LEAST FUCKING HELP HIM, THEN, HOLD ON!

LOOK AT HIM!

IT'S LIKE A WISHBONE PUSHING ME UP A FUCKING TREE!

HELP HIM!

THAT'S BULLSHIT COME ON -- ONE MORE?

I NEED TO DO IT WITHOUT --

DON'T BE CHICKEN, GORDON.

MY FIRST STEP IS PROMISING.

OH, SHIT.

I'LL PUSH YOU UP.

YOU WEIGH TOO MUCH, GORDON.

[ LAUGHTER ]

OH, COME ON.

MY DAYS OF HUMPING A FUCKING COCONUT TREE HAVE GOT TO STOP.

I'LL TELL YOU WHAT, THEY MAKE IT LOOK SO EASY.

BUT IT'S BLOODY HARD, I MEAN, REALLY HARD.

I'M GOING TO LEAVE IT TO THE EXPERTS.

I HATE FAILING.

YOU LITTLE FUCKER, MAKING ME LOOK LIKE A TWAT.

EH? I LIKED YOU WHEN I FIRST ARRIVED, DO YOU KNOW THAT?

I THOUGHT YOU WERE COOL, YES? 66-YEAR-OLD...

PUTTING MY TARZAN ANTICS BEHIND ME,

I'M HOPING FOR SOME MEAT AT LAST --

KERALA'S FAMOUS HOT CHILI BEEF AT A TODDY SHOP.

THESE SHOPS ARE KERALA'S VERSION OF

THE WORKING MAN'S BOOZER.

THERE ARE OVER 5,000 OF THEM,

AND A BUSY SHOP CAN SELL OVER 1,000 LITERS OF TODDY A DAY.

THIS IS WHERE WE GET THE CHILI BEEF FROM?

OH, YEAH.I'M DYING TO TASTE SOME BEEF.

GOOD EVENING! HELLO!

I'M DYING TO TASTE THE BEEF!

I NEED MEAT. OKAY...

LOVELY. THIS IS A LOCAL RUSTIC KITCHEN --

RUSTIC OR RUSTY?RUSTIC KITCHEN THAT --

OH, MY GOSH.THIS YOUNG MAN IS SINIL.

SIR, PLEASED TO MEET YOU.

THE CHILI BEEF SERVED IN TODDY SHOPS IS FAMOUSLY HOT

TO ENCOURAGE CUSTOMERS TO DRINK MORE BOOZE.

YOU REALLY NEED TO HAVE A STRONG STOMACH TO EAT IN THESE PLACES.

A STRONG STOMACH? YEAH, IT'S LIKE THE PERFECT WAY

TO SAY GOODBYE -- EAT, DRINK, BE MERRY,

GET PISSED AND GET BURIED AT THE SAME TIME.

HE'S PUTTING ONION, COCONUT,

GINGER, GARLIC, AND GREEN CHILIES.

OKAY, NICE. AND EVERY TODDY SHOP

HAS A DIFFERENT STYLE?

OKAY, AND HOW POPULAR IS THIS ONE?

THERE ARE PEOPLE WHO COME HERE SEVEN DAYS A WEEK.

UNUSUALLY FOR SOUTHERN INDIA, BUT LUCKILY FOR ME,

90% OF KERALANS ARE CARNIVORES.

YEAH, OF COURSE I'M GOING TO TASTE IT.

I'VE SEEN SOME KITCHEN NIGHTMARES IN MY TIME,

BUT YOU NEED TO BE BRAVE OR STUPID TO EAT IN THIS JOINT.

TASTE OKAY?

FUCKING HOT.

SUPER!SUPER.

NOW YOU NEED THE TODDY.

HOT. JESUS CHRIST ALMIGHTY.

MY MOUTH IS ON FIRE. HUH?WHERE'S THE TODDY?

DOES IT HAVE TO BE THAT HOT? [ COUGHS ]

TODDY.

THIS IS PURE COCONUT TODDY.

[ LAUGHING ]

[ COUGHING ]

IT'S EXCELLENT. I LOVE IT.

PERFECT.

[ COUGHS, SPITS ] JESUS CHRIST.

AJIT? AJIT?WE'RE HERE.

WHAT ARE YOU TRYING TO DO, KILL ME?

DOESN'T THAT BURN YOU?

YOU ENJOY THE CHILI BEEF TWICE,

ONCE WHEN YOU EAT IT, AND ONCE WHEN YOU LET IT GO.

MY BOTTOM WOULDN'T STAND THAT. THAT IS GOING TO COME

THROUGH MY ASSHOLE IN SECONDS,

AND I'VE GOT NO TOILET PAPER, AND I'M NOT DOING IT AGAIN

ON A BANANA LEAF, NO CHANCE.

[ HONKS ]

BUT MY NEXT DESTINATION WILL MAKE ALL THAT SEEM LIKE

CHILD'S PLAY -- I'VE ARRANGED FOR AN EXCURSION

FROM MY CULINARY VOYAGE.

I'VE HEARD THAT IN NORTHERN KERALA,

THE FARMERS LOVE A SPORT CALLED "KAMBALA,"

WHICH ONLY HAPPENS IN FLOODED PADDY FIELDS.

THIS PLACE IS HEAVING WITH THOUSANDS OF PUNTERS,

BUT THERE'S SOMETHING VERY ODD ABOUT THIS RACE COURSE.

WHAT ARE THEY? WHAT IS THAT, SIR?

LOOKS LIKE A SPADE.

OH, MY GOD, THIS IS A LOAD OF BOLLOCKS.

THIS LOT HAVE GOT BULLS, AND THEY KNOW HOW TO RACE THEM.

HOLY SHIT!

DANGEROUS? FUCKING MAD! MAD!

I'VE BEEN TO MOTORBIKE GRAND PRIX,

FORMULA ONE GRAND PRIX, HORSE RACING, POINT TO POINT,

BUT THIS BEATS EVERYTHING!

THEY'VE ASKED ME TO HAND OUT THE PRIZES.

CONGRATULATIONS.

THE WINNING JOCKEYS

ARE TREATED LIKE FORMULA ONE CHAMPIONS

AND CAN WIN AROUND 600 QUID A RACE.

WOULD YOU LIKE TO GIVE IT A SHOT?

WOULD I LIKE TO GIVE IT A GO?

IS HE CRAZY? YEAH?

OF COURSE I'D LOVE TO GIVE IT A GO! YES, PLEASE.

♪♪

SHIT.

HOLD ON, HOLD ON, HOLD ON,

THEY'RE GOING TO PULL IT FOR YOU.

I'M GOING TO START OFF SLOWLY, LEARNING TO BALANCE

WITHOUT A THRASHING BULL AROUND.

[ CHEERS AND APPLAUSE ]

SHIT!

HANDING YOUR ASS OVER TOO WITHOUT A BULL IN FRONT OF YOU.

OH, FUCK.

OKAY, BRING THE BULLS.OKAY.

ALL THE BEST.

♪♪

NO, NO, NO, DON'T TOUCH!

DON'T, DON'T, DON'T.

♪♪

READY?

[ WHISTLING ]HERE WE GO!

♪♪

I'M DOWN, BUT BY NO MEANS OUT.

I'VE BEEN IN FAST CARS, FAST BIKES.

EVEN 1,200 MILE-AN-HOUR IN A JET.

BUT THIS...IS THE ULTIMATE.

FUCK ME. WHAT A RIDE, ON THE BACK OF TWO BULLS.

INDIA'S BEEN THE MAXIMUM COUNTRY FOR ME.

MAXIMUM SURPRISE,

MAXIMUM PEOPLE, AND MAXIMUM FLAVOR.

I'M RETURNING FROM KERALA TO THE PLACE

CALLED INDIA'S MAXIMUM CITY, MUMBAI,

WHERE MY ADVENTURE REACHES ITS CLIMAX.

I'VE HEARD THAT SOME OF INDIA'S BEST COOKING

HAPPENS NOT IN TOP RESTAURANTS OR HOTELS BUT ON THE STREETS.

26% OF INDIANS LIVE IN POVERTY.

I CAN'T LEAVE INDIA

WITHOUT DISCOVERING HOW THE POOR EAT SO WELL

ON SO LITTLE.

SO WE'RE JUST ENTERING DHARAVI,

AND IT'S THE LARGEST SLUM IN ASIA.

HOUSES OVER A MILLION PEOPLE.

"SLUMDOG MILLIONAIRE" WAS FILMED ON THE STREETS

OF THE SPRAWLING DHARAVI SLUM.

ILLEGALLY BUILT, DHARAVI IS THE MOST DENSELY POPULATED

NEIGHBORHOOD IN THE WORLD.

THIS MAY SEEM AN UNLIKELY SPOT

TO FIND A CULINARY GENIUS, BUT TODAY

I'M GOING TO HAVE AN APPRENTICESHIP

UNDER A GHETTO SUPERSTAR CHEF.

HIS NAME'S MANI -- SAMBAR MANI IS HIS NICKNAME,

HE'S GOT A BIG DO ON TONIGHT.

HE'S QUITE GOOD AT THE MOST AMAZING SAMBAR.

SAMBAR IS LIKE A SORT OF SAVORY,

SORT OF HOT MINESTRONE SOUP,

AND SO TODAY I'M GOING TO BE SHOWN HOW TO MAKE ONE PROPERLY.

DAL IS A CURRY HOUSE FAVORITE OF MINE,

AND SAMBAR IS A VERSION OF IT, A CHEAP STAPLE DISH

MADE WITH LENTILS AND VEG.

MANI HAS ASKED ME TO HELP HIM MAKE HIS FAMOUS SAMBAR

FOR A BIG BIRTHDAY PARTY IN THE SLUM.

SAMBAR MANI?YEAH, YEAH, YEAH, FINE, SIR!

HOW ARE YOU? GOOD TO SEE YOU.

MANI -- SAMBAR MANI.SAMBAR MANI.

SAMBAR MANI, YES, SIR.OKAY, GOOD.

WE HAVE A BIG DINNER TONIGHT.

[ MAN TRANSLATING ]SMALL DINNER.

ONE HUNDRED AND...Man: ABOUT ONE HUNDRED.

OH, JESUS. WHERE'S THE KITCHEN?

RIGHT HERE, THIS IS.THIS IS THE KITCHEN.

THIS IS THE KITCHEN?YES, SIR.

SO WE ARE SERIOUSLY COOKING ON THE STREET?

YEAH.

EVEN THOUGH HIS KITCHEN IS RUDIMENTARY,

MANI IS A STICKLER FOR DISCIPLINE

AND EXPECTS HIS CHEFS TO WEAR THE UNIFORM.

[ MANI BARKING ORDERS ]

MANI DOESN'T CARE WHO I AM.

TO HIM, I'M JUST A LOWLY COMMIS CHEF IN A STREET KITCHEN,

AND GOOD SAMBAR IS A LABOR-INTENSIVE DISH.

[ SHOUTING ORDERS ]

FIRST, I'M GOING TO MAKE THE MASALA,

OR SPICE MIX, FOR THE SAMBAR.

AH, GOOD, GOOD, GOOD!

MANI HAS HIS OWN SECRET BLEND OF SPICES FOR THE MASALA,

WHICH GIVE THE SAMBAR ITS UNIQUE FLAVOR.

THEY'VE STARTED TOASTING OFF THE FENUGREEK SEEDS,

THE YELLOW SPLIT PEAS, CORIANDER, CURRY LEAVES,

AND THEN THE CHILIES.

AND THEN THEY'RE GOING TO GRIND IT,

SO WE GOT THIS FRESH, FRAGRANT MASALA BASE FOR THE SAMBAR.

Mani: AH, YEAH, YEAH.

IT'S AMAZING TO THINK WE'RE IN THE PLACE

WHERE THEY FILMED "SLUMDOG MILLIONAIRE," DHARAVI.

COCONUT IN.GOOD, GOOD, GOOD.

SO THAT'S GOING TO SWEETEN THE MASALA.

COCONUT IN SOUTHERN INDIAN CUISINE

IS PARAMOUNT -- IT'S LIKE OUR POTATOES BACK IN THE U.K.,

THEY PLAY THAT MUCH IMPORTANCE.

Mani: MASALA FINISHED --

NOW WE'RE GOING TO COOK THE LENTILS.

YEAH, OKAY, GOOD.

NOW WE BEGIN MAKING THE SAMBAR ITSELF.

Mani: THANK YOU, SIR!

YEAH? LENTILS IN. SO MUCH EFFORT AND CARE

GOING INTO COOKING THIS FOOD, IT'S ALMOST LIKE

IT'S A FINE-DINING ASPECT, BUT IT'S NOT,

IT'S A VEGETARIAN DISH IN THE MIDDLE OF A SLUM.

LOVE IT, LOVE IT, LOVE IT.

NOW IT'S HOT. AH, MANI?

NOW IT'S VERY HOT. AH?

EVEN THOUGH MANI IS A SUCCESSFUL CHEF,

HE STILL LIVES IN A MAKESHIFT TWO-ROOMED HOUSE.

HOW MANY HAS HE GOT TO LOOK AFTER IN THE FAMILY?

HOW BIG IS THE FAMILY?

Man: 12 PEOPLE IN HIS FAMILY.

12, THAT'S A LARGE FAMILY, AND IS EVERYBODY LIVING HERE?

YES, ALL OF THEM LIVE IN THE SAME HOUSE.

[ SPEAKING INDIAN LANGUAGE ]

HE'LL KEEP ON WORKING UNTIL HE CAN'T MOVE.

I LIKE THAT ATTITUDE.

HAPPY WITH MY CHOPPING?

HAPPY, HAPPY CHOPPING.

AH!

Ramsay: ONION.

IT'S OVER 30 DEGREES.

WE'RE NOW GOING UP A GEAR TO FINISH THE SAMBAR.

JESUS CHRIST, I TELL YOU WHAT,

NEXT TIME I WANT TO RUN A MARATHON,

I'LL COME BACK TO MUMBAI AND WORK IN THE SLUM FOR A DAY.

PERFECT TRAINING.

THIS KITCHEN IS LIKE PICCADILLY CIRCUS.

IT'S GETTING BUSY NOW, HUH?

WHAT, IS IT TEA-TIME TRAFFIC?

SHIT.

[ HONK ]

NOW WE'RE GOING TO DO THE MASALA PASTE?

THIS IS HALF.

PUTTING MY SPICY SAMBAR MASALA IN IS CRUCIAL TO GET THIS DISH

A DISTINCTLY DEEP FLAVOR.

FINALLY, WE ADD THE LENTILS.

IT SMELLS ABSOLUTELY DELICIOUS.

IT'S JUST BECOME SO PERFUMED AND FRAGRANT.

THANK YOU.

THAT IS DELICIOUS.

LOOK, HE KNOWS.

DOESN'T HE, HUH? HE KNOWS.

ALL THIS FOR 10p A PORTION.

THERE'S NOT A MOMENT TO BREATHE.

THE BIRTHDAY GUESTS HAVE ARRIVED.

AND MANI AND I ARE SERVING.

WHAT IS YOUR NAME?

MY NAME IS GORDON. GORDON.

GONI?GORDON!

GORDON.THAT'S RIGHT.

THANK YOU.SIR, TWO?

ONE...TWO.

SO WHAT DO THE GUESTS THINK?

OH, IT WAS SOMETHING VERY GREAT!

FOR A FOREIGNER TO COME AND PREPARE INDIAN FOOD!

SOMETHING VERY, VERY GREAT!

AMAZING!

GORDON RAMSAY'S SAMBAR IS VERY GOOD.

IT'S VERY GOOD, YUMMY.

WE HOPE YOU WILL BE HERE AGAIN.

I'D LOVE TO COME BACK.

IT WAS VERY DELICIOUS

AND AMAZING THAT A FOREIGNER PREPARED

SUCH A DELICIOUS DINNER FOR US.

LADIES, BEST WISHES. GOOD NIGHT.

[ GRUNTS ]

SUCCESSFUL! THANK YOU.

I THOUGHT IT WAS GOING TO BE GOOD,

BUT I DIDN'T THINK IT WAS

GOING TO BE THAT SPECTACULAR.

[ TRANSLATING ]

Mani: THANK YOU, SIR. GOD BLESS --

[ SPEAKING INDIAN LANGUAGE ]

"WE ARE FRIENDS TILL WE DIE."

EXACTLY THAT.

EXACTLY. THANK YOU.

IT'S BEEN AN ABSOLUTE PLEASURE.

PLEASURE. THANK YOU.

MANI'S SLUMDOG SAMBAR

IS THE ESSENCE OF GREAT SOUTHERN INDIAN COOKERY.

IT TASTES AMAZING AND COSTS NEXT TO NOTHING.

BEING HERE TODAY WAS QUITE UNNERVING.

THEN WHEN YOU GET OUT OF THE CAR AND START

MELTING INTO THE STREET IN A WAY THAT YOU --

YOU WORK HARD TO BE ACCEPTED BY THEM.

THE MINUTE THEY SEE THAT,

THEY CONNECT WITH YOU STRAIGHTAWAY,

BECAUSE THEY ARE A NATION

THAT ARE GRAFTERS, AND SAMBAR MANI, WELL,

YEAH, HE'S A CHEF, A PASSIONATE,

EXCITING, 50-YEAR-OLD CHEF

THAT, YOU KNOW, KNOWS HIS SHIT, BIG TIME.

♪♪

WHEN I BEGAN MY INDIAN ADVENTURE,

I DIDN'T KNOW HOW TO COOK CURRY.

BUT NOW I WANT TO CHALLENGE MYSELF.

HAVE I LEARNED ENOUGH TO COMPETE AT THE HIGHEST LEVEL?

THERE IS A MAJOR DINNER HAPPENING IN MUMBAI TONIGHT

WITH THE COUNTRY'S BEST CHEF.

IT'S AT THE TAJ MAHAL HOTEL, AND I'VE GOT INTO THE KITCHEN

TO COOK THE MAIN COURSE.

THE TAJ HOTEL IS THE CHIC LANDMARK BUILDING OF MUMBAI,

WHICH, TRAGICALLY, IS WHY IT WAS THE TARGET OF A VICIOUS

TERRORIST OUTRAGE JUST OVER A YEAR AGO.

31 GUESTS AND STAFF WERE MURDERED.

I CAN'T THINK OF A MORE FITTING PLACE

TO COME BACK AND HAVE MY FINAL DINNER

THAN THIS UNIQUE BUILDING.

CAN'T WAIT TO MEET THE CHEF.

I KNOW HE LOST SEVERAL MEMBERS OF HIS TEAM

THROUGHOUT THOSE TERRORIST ATTACKS,

AND, YEAH, QUITE NERVOUS REALLY.

I JUST WANT TO PUT MY HEAD DOWN AND GRAFT.

THANK YOU.

HEMANT OBEROI, EXECUTIVE CHEF AT THE TAJ, IS INDIA'S

MOST INFLUENTIAL CHEF -- HE'S COOKED FOR EVERYONE,

FROM PRINCE CHARLES TO BILL CLINTON.

THERE ARE 25 HIGH SOCIETY GUESTS COMING TONIGHT,

AND FOR CHEF OBEROI, EVERYTHING HAS TO BE PERFECT.

Oberoi: WE SHOULD BE GIVING ONLY THE BEST.

IF YOU ARE A GOOD CHEF, YOU SHOULD BE GIVING THE BEST.

THERE'S NO PLACE FOR SECOND-BEST TODAY.

CHEF OBEROI DOESN'T CARE THAT I'M NEW TO INDIAN CUISINE.

HE'S TRUSTING ME TO DELIVER THE GOODS.

AND I WANT TO COOK A DISH THAT DOES JUSTICE

TO MY CULINARY ADVENTURES IN INDIA.

I'VE DECIDED ON AN AMBITIOUS FISH DISH

USING THE DELICIOUS KARIMEEN I DISCOVERED IN KERALA.

I DIDN'T REALIZE, I THOUGHT IT WAS 3:00 --

IT'S 4:00, SO TO THINK THEY'RE ARRIVING

IN THREE HOURS' TIME AND I'VE GOT FUCK ALL DONE...

WE'RE GOING TO MAKE A VERY SIMPLE FISH STOCK.

OKAY? REALLY, REALLY SIMPLE. THE LEGEND HAS ARRIVED.

HOW ARE YOU, SIR?HOW ARE YOU?

YOU'VE BEEN IN MEETINGS ALL DAY?

HOW ARE YOU?VERY WELL, THANK YOU.

VERY HAPPY TO BE HERE.

I'M HERE TO STEAL AS MANY RECIPES AS POSSIBLE.

ALL RIGHT.

THIS IS NO COMPETITION, BUT WHEN YOU GET TWO BIG EGOS

IN ONE KITCHEN, THERE'S BOUND TO BE A BIT OF RIVALRY.

CHEF OBEROI IS MAKING A CRAB STARTER,

AND HE'S KEEPING A KEEN EYE ON WHAT I'M DOING.

SO, CORIANDER, STAR ANISE, AND VANILLA, YES?

FIRST, I'M COOKING A FISH STOCK FOR A VANILLA SAUCE.

Oberoi: HE'S MAKING THE INDIAN FLAVORS

IN THE TYPICAL WESTERN WAY --

HE'S MAKING A STOCK, HE'S MAKING THE FUME.

HE'S A GOOD CHEF AND HE KNOWS WHAT HE'S DOING.

I'VE A RADICAL IDEA --

TO FILLET THE BONY KARIMEEN AND COOK IT THREE WAYS.

SLIGHTLY KAMIKAZE, BUT, HEY.

SO THE IDEA FOR THE FIRST ONE IS,

LINING THEM WITH A FRESHWATER PRAWN MOUSSE

AND THEN A REALLY DELICIOUS FISH STOCK,

A LIGHT ONE, WITH VANILLA AND THE CORIANDER.

AND THE SECOND ONE WOULD BE...

PLAYING TO THE STRENGTHS IN MUMBAI,

OVER A RED CURRY, AND THEN THE THIRD ONE,

I'M GOING TO TRY AND DO A REALLY NICE, LIGHT, CRISPY BATTER.

MARINATE THE FISH FIRST, A LITTLE BIT OF TURMERIC.

THERE'S A LOT RIDING ON THIS DINNER.

THE TAJ HAS BEEN RESTORED TO ITS FORMER GLORY.

IT WAS DESTROYED IN THE ATTACK,

BUT THE HOTEL BRAVELY REOPENED JUST A MONTH AFTERWARDS.

FUCK ME, WE'RE IN THE SHIT.

IN MY ATTEMPT TO IMPRESS CHEF OBEROI,

I THINK I MAY HAVE BITTEN OFF MORE THAN I CAN CHEW HERE.

I'M STRUGGLING WITH MY FISH BATTER.

THE BATTER'S NOT CRISPY ENOUGH,

THE FRYER'S NOT HOT ENOUGH, THE BATTER IS TOO LIGHT.

SO IT'S GOING TO BE SOFT AS SHIT.

RED CURRY -- I WANT THIS TO BECOME REALLY NICE

AND SORT OF AUTHENTIC.

LOTS OF FRESH TOMATOES,

AND LOTS OF CHILI, LOTS OF GARLIC,

AND THEN, WITH THE END FILLET, WE TRY --

AND WHY THE FUCK DID I DECIDE TO COOK THIS THREE WAYS?

I DON'T KNOW.

SLAP IT THROUGH THE BATTER, FRY IT,

AND SERVE IT WITH THE OKRA.

WHO TURNED THE FUCKING FRYER OFF?

THAT'S ALL I NEED.

Oberoi: I HOPE HE'S GETTING READY.

IT'S ALMOST, LIKE, 5:00.

PROBABLY SHOULD HAVE STARTED A LITTLE EARLIER.

I'M SURE TWO HOURS -- AND HE'S GOT ONLY A FISH DISH.

AND FISH DOESN'T TAKE TIME.

I SUPPOSE ALL THE EXCITEMENT, ALL THE ANXIETY,

ALL THE EXPERIENCE IS GOING TO BE EXPLODING

THREE WAYS ONTO ONE PLATE.

SO IF I GO OUT,

I WANT TO GO OUT ON A HIGH.

WE'RE HERE WITH ONE OF THE BEST CHEFS IN THE COUNTRY.

I'M NOT HERE TO MATCH HIM,

I'M HERE TO SHOW HIM WHAT I'VE LEARNT.

THAT'S THE SECRET.

AT THIS DINNER ARE THE CREME DE LA CREME

OF MUMBAI SOCIETY.

BOLLYWOOD ACTORS...

SOCIALITES...

AND THE MAHARAJAH OF UDAIPUR.

AS SERVICE LOOMS, THE PRESSURE IS GETTING TO ME.

ARE WE GOING STRAIGHT AFTER THE CRAB?

YOU'RE AFTER THE CRAB.AFTER THE CRAB, YEAH.

LET ME KNOW WHEN YOU'VE SENT ALL THE CRAB, THANK YOU, SIR.

EXCELLENT. DON'T DROP ME IN THE SHIT NOW, PLEASE, HUH?

COME ON, I'M NOT AS FAST AS YOU, I'M GETTING OLD.

I'M OLDER THAN YOU, DON'T WORRY.

AFTER A LAST-MINUTE SCRAMBLE, MY COMPLEX KARIMEEN DISH

HAS FINALLY COME TOGETHER.

I USE AN OLD TRICK TO SORT OUT MY SOGGY BATTER.

THAT'S MUCH BETTER -- NICE AND CRISPY NOW.

IT NEEDED A BOTTLE OF BEER IN THERE, GOOD OLD ENGLISH STYLE.

OVER.

IN TERMS OF, UM, THREE INDIVIDUAL TASTES,

DRAWING ON KERALA, DRAWING ON MUMBAI, AND DRAWING

A LITTLE BIT OF ENGLISH THERE WITH THE BEER BATTER.

SO FAR, SO GOOD. THAT'S ONE PUT TOGETHER.

LET'S SEE HOW THEY FUCKING GET ON WITH 25 PORTIONS.

CHEF? GOING TO BE ABOUT 10 MORE MINUTES

WHEN THEY WILL SIT DOWN.

OKAY, 10 MORE MINUTES, OKAY, GREAT.

YEAH.

OKAY, HERE WE GO, BINGO.

♪♪

JUST ENOUGH TIME TO CHECK UP ON CHEF OBEROI FOR A CHANGE.

BUT JUST HOW MANY CHEFS HAS HE GOT HELPING HIM?

[ RAMSAY COUNTING RAPIDLY ]

Oberoi: YOU NEED MORE?

NO, NO, I'M FINE WITH MY TWO GUYS.

22 AND I'VE GOT 2, IT'S GREAT, YEAH.

IT'S NICE, THERE'S MORE CHEFS THAN CUSTOMERS. LOVELY.

♪♪

24 CHEFS COOKING FOR 21 CUSTOMERS,

SO, ONE, TWO, THREE, YEAH?

WE'VE GOT TO COME OUT ON TOP, YES?

NEVER BE INTIMIDATED BY THE OPPOSITION.

AT THE LAST MINUTE, I'M STEAMING THE KARIMEEN

TO GO WITH MY VANILLA SAUCE.

JUST GOT TO BE VERY CAREFUL COOKING THE FISH,

TIMING'S GOT TO BE ABSOLUTELY CRUCIAL.

THE FISH IS DONE THREE WAYS.

TEMPURA GOES IN AT THE LAST MINUTE,

AND MAKE SURE WE STEAM THESE VERY GENTLY.

PUT EIGHT IN THERE, QUICK, AND THEN TILT THE PAN, OKAY?

OFF YOU GO.

FUCK ME.

AS SOON AS THIS DELICATE FISH IS READY,

IT MUST GO STRAIGHT OUT.

LIFT THE PLATE UP AND PUT IT IN HIS HANDS.

CURRY LEAVES ON, PLEASE.

I GET THE FEELING CHEF OBEROI IS ENJOYING THIS.

GENTLY, GENTLY, GENTLY.

GENTLY, GO.

NO! TWO PLATES, MAXIMUM!

THANK YOU. THREE FUCKING TIMES!

KEEP THE PLATES STRAIGHT, PLEASE, YEAH?

MY GREAT ESCAPE ADVENTURE IS ALL ON THIS ONE DISH.

I'VE NEVER WANTED A RECIPE TO SUCCEED AS MUCH AS THIS ONE.

YOU KNOW, YOU PUT YOUR BALLS ON THE LINE,

YOU PICK UP ON WHAT THEY'RE DOING AND YOU LEARN QUICKLY,

THEN YOU WANT TO COMPETE WITH THEM.

AND SO, SHOULD I HAVE

KEPT IT SIMPLE AND WRAPPED IT IN A BANANA LEAF

AND TAKEN THE EASY ROUTE?

NO. THAT'S NOT ME.

Man: THIS IS VERY, VERY GOOD.

IT'S VERY TYPICAL OF KERALA, AND I THINK IT'S FABULOUS.

Woman: BATTER FRY? VERY BRITISH.

I LIKE THAT. I'VE GOT THE BRITISH IN ME, SO I LOVED IT.

VERY SUBTLE, BUT IT'S CERTAINLY PRESENT,

THE SOUTH INDIAN FLAVOR.

I LIKE WHAT I'M EATING, WHATEVER IT IS.

IT IS WONDERFUL.

I'M OLD AND DEAF -- SPEAK UP.

I THOUGHT THAT, FOR A FOOTBALLER,

HE COOKS BEAUTIFULLY.

I THINK IT'S A GOOD EFFORT.

BUT IS MY CULINARY MENTOR, RASHMI, IMPRESSED?

Rashmi: WHAT IS AMAZING IS THAT

HE'S MANAGED TO DISTILL THE FLAVORS OF SOUTH INDIA

AND YET PUT IN HIS OWN TYPICAL GORDON RAMSAY'S TWIST.

WOW, WHAT A BEAUTIFUL ROOM, HUH?

[ APPLAUSE ]

EXCELLENT. GOOD TO SEE YOU.

FIRST OF ALL, THANK YOU SO MUCH FOR COMING.

I COULDN'T THINK OF A MORE FITTING PLACE

TO CONFIRM HOW EXQUISITE YOUR CUISINE IS.

SO A BIG "THANK YOU" TO CHEF.

THE TEAM HAS BEEN AMAZING.

CONGRATULATIONS -- A PHENOMENAL HOTEL,

AND IT'S BACK AS NUMBER ONE.

THANK YOU.BRILLIANT.

THE TIME'S COME FOR ME TO SAY GOODBYE TO A COUNTRY

I'VE FALLEN IN LOVE WITH.

BEING HERE FOR THIS LENGTH OF TIME

HAS REALLY HELPED TO -- NOT JUST RENEW

MY PASSION WITH INDIAN FOOD,

BUT IT'S MADE ME -- IT'S MADE ME THINK MORE,

BECAUSE IT HAS AN AMAZING EFFECT --

NOT JUST THE FOOD AND THE INGREDIENTS, BUT THE PEOPLE.

IT'S BEEN A HOT, HECTIC, HELL OF A RIDE

THROUGH THIS ADDICTIVE COUNTRY.

HELLO, HELLO, HELLO!

AH!

THIS IS THE HEAVEN'S KITCHEN.

[ INDISTINCT SHOUTING ]

RIGHT, WHO'S PISSED HIM OFF?

WHOA!

DON'T FUCKING SHOOT!

GORDON, COME BACK, COME BACK!

WE NEED YOU. WE NEED TO DIG THE DITCH.

YOU JUST NEED TO BEND YOUR BACK A LITTLE MORE.

HEH...

SHE'S OFF HER TROLLEY!

[ CHEERS AND APPLAUSE ]

DANGEROUS? FUCKING MAD! MAD!

MMM. THAT'S FUCKING DELICIOUS.

THE EXPERIENCE HAS BEEN FUCKING AMAZING.

LEARNING AGAIN -- THAT'S BEEN THE HUGE EXCITEMENT.

AM I GONNA DO ANYTHING DIFFERENTLY

WHEN I GET BACK HOME? YEAH.

BLOODY RIGHT I WILL.

I WON'T PHONE UP FOR TAKE-AWAY.

I'LL MAKE IT! THANK YOU.

EXCELLENT. LET'S GO.

MUMBAI AIRPORT, PLEASE. DOES THIS THING GO ANY FASTER?

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