All language subtitles for Gordons.Great.Escape.S01E01.WEBRip.x264-ION10

♪♪

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 ]

♪♪

♪♪

♪♪

♪♪