Gordon Ramsay Learns How To Make Biryani | Gordon's Great Escape

i've just arrived in india's capital delhi on the first leg of my great escape morning how are you are you well good to see you oh my god it's so hard is that the air conditioning i want to discover the truth about curry i know our uk version is nothing like the real thing so i want to learn how indian food should be made 99 of the food in the uk regarding the curries are all from north india delhi i don't know if what we're doing the uk is an insult to what they do over here i'm not complete with the level of indian food that i know delhi is 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 is going to give me my answer so my mission in northern india is a personal culinary voyage of discovery all the classics such as rogue and josh brianni 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 the returns of britain and we've been in love with indian food ever since 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 i mean 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 uk favorites such as tandoori chicken were invented sima 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 see my chandra welcome to india i'm very happy to be here she's one of india's most respected food writers and restaurant critics why have you brought me here well the reason i got you here is that this place is where most of indian food the way it's known the world over yeah they all began here i love milk mahoney the dal chicken tikka makhani as in 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 uk it is nothing close what you're gonna get here i mean i was shocked that they even call it indian food in fact i have a problem with it it's not indian put cream and they put sugar into everything yeah 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 gonna taste a big difference to what i'm about to eat out and out thank you okay yeah thank you are you going to eat with your with a knife in front will 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 glass famous it's blasphemous what do you think it's absolutely delicious and it's not um it's not dry it's moist it's moist here 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 neat and saying bloody hell how does this compare with what you have i mean that already honestly it's chalk and cheese it's very flavoursome no and there's no it doesn't taste taint tartare gem 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 uk flavors should be cooked i'm not here to watch no i wouldn't want it i want to cook that's it i want to cook okay now the thing is not stay away from the touristy traps quite the contrary go into the remote areas right go into people's homes go into the desert the best food is in these little little areas it's not in fancy places no 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 i think it's really important for gordon to understand what we indians eat every day our regular sort of food i'm off to luck now which is fame for its corners brilliant kebabs and naan bread up to 13 million people use the trains every day traveling the subcontinent's one and a quarter million square miles on long-haul journeys [Music] the express will take me part of the 500 kilometers to luck now it takes 12 hours to reach india's foremost city of cuisine and culture i've come to northern india to discover the real versions of our favorite curries in the uk i've already had a taste of the real thing it's absolutely delicious [Music] right i'm in luck now it's crazy here now sema's got me a gig at this amazing wedding taking place tonight for 1100 people but the chef who's doing the food is supposed to be the dog's bollocks of the region so this is gonna be amazing luck now is famous for inventing the dishes we've all fallen in love with our corners and brolianis 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 [Music] the nawabs had their own master chefs beauaches who developed a cuisine as complex as anything in our western fine dining there are over a thousand 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 [Music] kitchen hey how are you good to see you are you well very well good excited to be here yeah hi we were just expecting you everyone oh well i got here early yeah how are you hi good to see you okay excellent head chef imtiaz qureshi was born into the dynasty of the watches his five sons including irfan my translator are all chefs too 79 years old he's 79 today he's got a handshake like a 25 year old in england they call you king korma [Laughter] yes yes in england this man's reputation is called the dog's bollocks yeah the dog's nuts the number one yes definitely got to explain him how old is your father my father is around 1840. 84. yeah it's gone up in the last five minutes that's amazing so what's the first thing we're gonna do for today the first we'll do the the marination of dumba biryani okay in the uk the biryani is often a bland dish stodgy rice with frozen veg and a tasteless sauce but it's soon clear the complex dumber biryani is going to be nothing like the dole uk 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 a video 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 okay yeah okay oh ouch oh jesus thank you okay now we're coating the goats in ginger and chili you're just five mtr's makes it clear that great indian cookery is instinctive there's no recipe as such trying to say whenever the new student comes and you try to learn so you should respect the the teacher you know i definitely respect the teacher trust me he looks like 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 style cookery i'm now marinating the chicken and the quails in the chili ginger garlic and yogurt mix what is a basic takeaway in britain is a finely tuned feasting dish in india back in the uk 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 [Music] enough yeah i think it's perfectly okay what's the largest wedding your father's ever cooked for maximum [Music] people from all over the world from president to and minister to they're always cater to everyone empty house has got a bigger head than me but i would love to have the chance to work for him you know when he was a rottweiler under the age of 35. yeah look at the hands they're like shovels look oh my god amazing amazing amazing mate 84 as strong as an ox his father was almost 135 years old his father was 135 years old yeah jesus yeah seriously i'm not i'm not i have seen i mean from my childhood your father was 135 years old brother hundreds yeah we're putting too much opium on the fire the one thing interiors isn't bullshitting about is the food [Music] the hard-boiled eggs are coated in saffron egg inside the quail i haven't had a master class like this since my comment 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 goats 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 by delisha right this this dish was made for only for a king don't lie down just make him stand i'll stand them up very good this show beats a supermarket curry ready meal the goats have been left to cook for three hours oh boy he's a 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 are putting together a goat biryani the final stage is the rice for the briani first we clean and part ball basmati rice so the rice is cooked with a bag of sort of aromatic spices so it's like a bokeh garlic now i'm learning the technique known as dumb cooking the rice is placed in a special pan and saffron is added then 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 emptiers [Laughter] in situations like this you keep your mouth shut and finish the job quickly the whole style behind dumbbell cooking is keeping all the flavors locked in so sealing with the paste around the outside is that little sort of work of magic so how long for that now i think it will take uh 25 minutes we've been cooking all day and the first guests are starting to arrive time to assemble a dumba biryani [Music] okay you're gonna pick this [Music] yep look at that [Music] 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 at the beginning i felt like a bit of a spare prick at a wedding ten minutes into it he made me feel like a chef thank you that's [ __ ] delicious i know i refined wine if he was living in britain for the last 84 years would have a completely different take on indian food you know that i don't know i swear to god it's delicious yeah authentic and amazing nice [Music] this may look unusual to us but imtiaz has his own ideas about presentation [Music] i'm so fired up by what i've learned and cooked with one of india's top chefs the dish's names are familiar but the food is totally new to me [Music] let's go go biryani next next please i've noticed india is a country of food is they're very choosy about what they eat and this biryani is disappearing fast you know you got to see the layers oh yes it's so popular we fought to save a portion for the bride [Music] unbelievable what a day and what a setup i knew it was gonna be good but i didn't think it was gonna be that good it's food from the heart soul and passion and historic and it's given me a lot of inspiration because that was amazing [Music] 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 chattisgarh to visit the remote tribal area of bastar i'm going to discover the unexplored cuisine of the deruva tribe they may be cut off from the outside world but they are renowned for the sophisticated cooking and amazing chutney [Music] we're going to visit a sort of tribe in a forest almost like a jungle life it's so remote it's it's in the middle of nowhere like most britons i like to start a curry with papadoms and chutney but in india chutneys don't begin a meal they're used to spice up rice and lentil dishes the dahruvas are famous for a unique chutney called chopra which has a secret ingredient living with a tribe is exciting but i'm more concerned right now about arriving alive [Music] where's the runway okay that was last time that was [ __ ] tarmacked oh my god [Music] now i've arranged a little treat petal on oh [ __ ] every middle-aged man would love to get his hands on this beauty [Music] this anglo indian classic is a royal enfield designed in the uk but built in india [Music] it's taken me on the trail of this mysterious chutney to the tiny village of majipao there are 900 000 tribal people in basta my guide is rajneesh a former dubai businessman who now lives with the deruva tribe hi reggie how are you done good to see you well thank you very well thank you so happy to be here thank you so much how are what an amazing place look at it it's unbelievable hello the deruva speaker language called gandhi their welcoming ritual for visitors involves downing a stiff drink made from fermented fruit called malwa how you start yes actually this is a traditional drink so first you say all the people and after yes you put one drop in the earth we waste it yeah oh i smell strong he's strong yeah strong very strong because tribal people are very strong people yeah i'm sure tribal people are very strong but that is ridiculous no you are good to see you guys [Music] holy crap that is extraordinary everybody seems so chilled here it's like having cocktails in the afternoon laid back relaxed dunny cheers christ for a minute i thought she was dead now this is what i've traveled into the wild for the chutney of the rovers taste it wow spicy hmm oh jesus christ it's hot hot yeah but it is absolutely delicious i mean really this fresh i'm never going to touch mango chutney for the rest of my life but this is not a fruit how do you make that if you like uh come with me in the jungle i'll show you what is this thing okay there's a secret go into the jungle yeah yeah how far in let's look not sure actually sometimes two kilometers fast sometimes half kilometer far what is it inside that chutney that makes it so bloody delicious [Music] it seems the mystery ingredient is at the top of this 80-foot tree [Music] this is making a step have you heard of a ladder ladder no no no no no one thing i'll show you later later so that was a surprise to you what about a safety rope nor safety though [Music] he's cutting down a branch with what looks like a nest on it watch out oh cheese so this is the thing garden that's it yeah oh my gosh so the chutney is made out of ants and they bite they're everywhere that's [ __ ] okay jesus christ almighty aren't they poisonous [ __ ] when they bite they bite how does that make a chutney ants and eggs and egg so we're using the eggs yeah eggs and ants both so it's like an ant caviar yeah so they're the they're the eggs those look at this oh come on it's tasty great tell me who's test it's it's sour yes sour butter salad yeah like tamarind yeah like tamarind but it's 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 is 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 use 50 eggs and 50 ants yeah wow that's what you call a chutney yeah better than that goodbye manga rajneesh and his friend hiro 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 chilli garlic and ginger then it's put into the basket made from woven leaves from the sal tree it's a little bit of water so it helps to steam the chicken stain from foster so now we are stitching unbelievable it's like she's covering the chicken with pastry yeah but it's not it's a leaf is it totally different so that goes inside of the fire a little too far you can't turn down the heat or turn up the heat oh [ __ ] are you sure that's going to be cooked [Music] ah oven gloves tell me two things delicious okay you know really good thank you so much thank you so much well done hero staying with the deruva 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 [Music] first time amazing take care and thank 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 bastard my next destination is jodhpur in the desert state of rajasthan i'm off to cook with the prince but first a grueling train journey um it's 10 past 11 at night and i'm stuck on this train now for the next 12 hours last time i was in a bunk bed is when i was living in a council estate in stratfor navy 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 [ __ ] 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 dad run upstairs you know what's going on the bang and the bang of the bank what's going on the noise and then he would just like clump me back down and then quickly switch out the light pretend me to sleep [Music] 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 the problem with the batteries i think it's it's short circuiting everything else so they've stuck a brick in the middle of it to a earth it and be separate the components but that will hold for about 15 seconds so it goes over the next bump then the brick will fall off everybody 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 yeah i'm still in north and india which is which is incredible [ __ ] [ __ ] sema's got me an invite to cook with a real rajput prince nickname bozo he's an expert on desert cuisine and champions radishan's culinary traditions hello bozo hi how are you welcome what an amazing place welcome to rajasthan thank you so much we're gonna head off to the desert okay and do a bit of um cooking and all that and the rest of them are going to join us later okay look forward to it shall we hello thank you yeah please yeah that was a journey and a half i'm the only hoy around here bozos are cut above his real name is parikshit singh radha and he's a maharaja of job poor's nephew how old is this this is this is this has been there since 1952. that's fine there we go we're traveling 55 kilometers into the desert to bozo's camp amazing it looks beautiful amazing it's just awesome raw so we're understand i'm cooking for bozo's desert dinner party tonight and he's teaching me a slow cooked meat dish called could god gosh made with goat very basic there's nothing much no there's no finery in this as i 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 this is pretty much the kind of stuff where one sort of always grew up seeing all the elders like uncles and they were my father and they were in cooking when we uh 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 it's very indigenous to rajasthan you won't probably get it anywhere else it's something which we call over here kachori country yeah and it's it's it's it's a family of milan and it's it works as a tenderizer it also so it gives it that little tangy flavor fresh kachori comes from a small brown melon and is only found in rajasthan mix the ghee mix key wow this helps to keep it juicy and doesn't let you know things dry up 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 and bread the chapatis so it's almost like a wellington like a goat wellington we have a filler beef wellington okay a traditional you know sort of 70s retro dish wrapped in a pancake then pastry okay it's lined with mushrooms so yeah it absorbs it it absorbs yeah that's what it's uh that's the general idea it's a whole meal itself 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 do you have to do is take the masala massage in massage it into the meat and the rest of it to spread around very well yep okay good i can see bozo's not a man that likes getting his hands dirty he's used to having his servants around so okay here we go take this wow try to hold that as i come as you come around well i think it'll hold itself now okay right you could do that but i think i i just all right chef i'm sorry about that no no i was trying to help you get me doing the shitty [ __ ] you're in there doing the glamorous bits because you want to wrap it up yeah right there you can wrap that up [ __ ] see you next tuesday go on and come back come up 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 i know 20 years ago i swear to god your ice cream would never be the same so i was trying to hold that on there for you so you can wrap the rest i think bozo considers me good below stairs material any other little shitty [ __ ] you want me to do chef if you thought i'll just point you right thank you thank you nice and tight nice and tight now we've wrapped it up we just need a bit of wire to just tie it up and it's 300 years recipe is ready to be cooked okay where's the oven yeah because the oven is going to be something which you my dear friend are going to dig oh come on come on hey where are you i've made your spices yeah i've wiped your nose i've peeled your garlic i've chopped onions well you know you've got to get the whole desert experience the hair's displayed oh come on that's the ground you've got to dig up a bit we need about three feet deep three feet wide yeah and three feet right long square bit you're spoiled i am and you know what better way to get someone as great as chef as you to do this for us you just need to bid your back a little more i suppose and you might need to come around this way though i'm imagining that this is a certain person's face that bit more and then we are done last time i dug this deep i was in the second [ __ ] of britain skegness have you heard of skegness no i haven't yeah yeah we used to holiday there fish and chips and dinner so what were you digging for there i was playing sand castles ah that's right now that's the same gossip you just built that's perfect now we're surrounding the wrap 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 that one is perfect now it's going to be in there for say about two hours we pull it out and i'll hope for the best really i think i deserve a beer i think i do too you deserve [ __ ] all oh god come on i taught you everything okay bozo's dinner guests aren't slumming out here his sevens have laid on some home comforts in the dunes i feel like bloody captain caveman that looks fantastic it's just a red we need to open it up a bit nice all right got the knife and forks there we are please excuse my fingers thank you please bozo that is delicious what a wonderful way of cooking goat hmm what's nice is the you're getting all the spices without being you know chilly hot and 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 and it's sort of pregnant with the spices so there's one thing i've learned tonight since being in the desert is sticking to tradition tradition tradition well done [Music] after eight days on the road investigating how our favorite courage should be made i'm happy to be back in delhi i've had a whirlwind country odyssey and i can't wait to tell sema [Music] hello hi singers gordon hi gordon i'm very well indeed thank you my darling how are you very well have you survived um i've done more than survived listen i've had the most amazing time i mean not only does it open my eyes up but i mean it's just it's blowing me away i'm so happy and thank you because the tips were extraordinary i'd like to say thank you and use this opportunity to come and cook something special on the back of what i've learned over the week wow oh gordon i can't get you i'm clueless yes along would that be okay yeah no nice a few of your friends tell me how many people to get a chance for me i won't let you down i can't wait to see what you think okay thank you thank you my darling thank you take care bye-bye now bye-bye 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 a chicken tikka i'll show you my kitchen access hygienically clean kitchen in india okay great a very clean kitchen that means no stewart littles yeah please okay curious hello guys does anyone speak english in here do you speak english no you speak english no nobody speaks english who's gonna help me modern nobody is going to help you we don't have any spaceship with us so no help no help from here after traveling more than two and a half thousand kilometers i'm back in delhi using all i've learned i'm cooking a dish that does justice to my culinary adventures [Music] modern nobody is going to help you right i'm really on my own and to make matters worse sema'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 ramsey's world the knives are out first i'm going to do get my chickens off the bone take off the legs take off the breasts get them into marinade at the same time get a chicken stock going the dish i'm taking my reputation on is slow cooked chicken with cinnamon cardamom and cloves i'm gonna do a really nice sort of brown fragrance stock aromatic not like any normal chicken stock you'd find in the uk in with that cinnamon this delicate chicken stock will be the base of my sauce so no [ __ ] water how'd you get that no wonder there's no [ __ ] water look it's pissing out down the bottom jesus that's not normal man 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 when no one speaks english [Music] clean film clean film no do you have any tim film no no okay don't worry [Music] a sieve now i'm not like this but like uh you know [Music] now i've burnt my [ __ ] onions starinis hannity star uh star star star star star in the sky star aniseed fennel star st now don't [ __ ] wave at me [ __ ] me star anise a niece no if i succeed tonight it'll be a miracle at this rate [ __ ] me i'm in this [ __ ] now yeah everyone stands and stares and [ __ ] laughs i'm in the [ __ ] now i'm gonna marinate the chicken now in the green papaya this marinade is adapted from the one i used for the goat biryani at the wedding of clove powder cumin a little bit of turmeric a little bit of salt and a little bit of sugar get that mixed in you know i'm on the fly you know 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 gonna look [ __ ] stupid so it has to work right chicken the breasts in sorry guys i 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 evan yeah thank you [ __ ] that's hot yep perfect right it's 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 sweaty 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 simmers decided to check up on me she's invited a lot of influential indian foodies tonight hello my daughter today yeah bro jesus how's it going it's been yeah it's been amazing but tonight's the big night right tonight is that do you need any help i've got an apron in the car no jesus christ but can i take a sneak peek at what you're doing sneak peek pumpkin puree which was roasted in a tandoor oven with a little bit of cumin okay so that was um almost a pain in the ass there's no ovens here possibilities possibilities oh jesus and let me see there yeah can we go around and take a look is that what am i doing thank you happy that's promising promising it's not finished yet i'll see you okay lovely bye thanks darling just remember today's your day today's my day [ __ ] me i've lost time cooking in this basic kitchen and sema's food critic guests have already arrived so services just started customers are walking in i'm gonna do now these chicken breasts just sear them off that's the menu for tonight folks no this one the new dish so we've got four slow good chicken if we don't like this chicken can we give it back see you all see you all 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 [Music] i'm finishing the dish with saffron flavored egg like those i use in the goat biryani go please go let's go go then let's go [Music] yeah i mean i i really like it it's it's different it's uh it's obviously really different to all the dishes they'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 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 emoji my hello whatever with the cream sleep gordon i've got to tell you you've done brilliantly everybody's enjoyed it and really liked it already not only what it deceptively this is so light it's so lovely and i loved your chicken i wiped the plate clean already yeah so i want you to come out okay let's just unveil you to the public to the public jesus delhi's finest come on come on go to the delhi yeah right good evening ladies how are we 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 outstanding this has has a very distinct light happy flavor before you ask me any questions right that's the plate is there anything left a bone which is a good sign it was delicious did you enjoy it fabulous yes in fact i think they should stick it on the menu i'd order it again yeah if i came here again i definitely ordered it again you passed i've passed that's an honor thank you so much 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 you

Channel: All In The Kitchen

Views: 1,347,796

Rating: 4.865274 out of 5

Keywords: Gordon Ramsay, Gordon Ramsay chef, Gordon Ramsay recipe, Gordon Ramsay cooking, Gordon Ramsay teaching, Gordon Ramsay best of, Gordon Ramsay funny, Gordon Ramsay argument, Gordon Ramsay tv show, Gordon Ramsay full episodes, Gordon Ramsay travelling, Gordon Ramsay india, Gordon Ramsay indian food, Gordon Ramsay travelling show, Gordon Ramsay travels to india, Gordon Ramsay biryani, Gordon Ramsay cooking indian food, india, indian food, indian cuisine, biryani, briyani recipe

Id: NCYvHwmnlk8

Length: 45min 39sec (2739 seconds)

Published: Mon May 17 2021