Gordon Is Blown Away By Small Indian Restaurants Performance & Food | Ramsay's Best Restaurant

[Music] over the last six months my team and I have been checking out your best restaurant nominations all over the country and tonight the competition continues the one of Britain's most popular cuisines Indian curry is a national obsession and these days we will expect really high standards from our Indian restaurants I spent a lot of time out in India and learn for myself what real good Indian food is all about so tonight's restaurant has been lovely good to impress rate from over 2,000 Indian nominations I've chosen what I think are the best to to fight it out for a place in the semi-finals tonight from Bradford the Currie capsule of the north its Prashad I know they go head to head with world-famous cuisine from a London heavyweight the brilliant in Southall give me the brother come on my father was a top chef in India used to cook for the Maharajah's this competition could be the ultimate test for both minded contenders there we're battles the very end because only one restaurant can come out on top to find that winner both contenders will face two frite challenging tests starting with a coach low of 30 hungry diners who arrive and order all at once first they'll descend on the Patel family who run tiny Prashad in bradford there are over 60 Indian restaurants alone in this fantastic city but this one is somewhat special the smallest restaurant this competition but I think it's gonna give the big boys a serious run for the money hello Bobby thank God good to see you oversee well thank you yeah I've never had a vegetarian restaurant in the competition so I'm so excited I'm happy as well in just under half an hour my Donna's gonna be here they think they're coming for an amazing lamb bhuna so convert them this place used to be a laundrette now it's a 22 seat restaurant run by Kaui patel with her son Bobby and his wife me now being vegetarian what we put passion into other restaurants offer a side dish we have to really step up we really have to bring the flavors out give them something totally different incredibly me now the head chef had never cooked professionally until she married Bobby moved to England and joined his mum in the kitchen six years ago she is not my daughter-in-law she's my daughter I can describe how much I love cooking whatever I cook it from my heart it's delicious one mouthful of that I feel like I'm back in Mumbai the exact same for my diners please now I can't leave that to waste I've gotta eat some more that I'm sorry we have a huge drive huge ambition we didn't come into this business thinking we're gonna make loads of money we came into the business about showing the world how good we are at food now they must prove it because my 30 diners are just minutes away they were expecting a perfect meal and everyone must be served in just two hours the pressures on you big time and I know this means a lot I can see it on your face but here's your chance now to really stamp your hold on this competition good luck standing up right now let's show Ramsey let's go Ramsey's best restaurant pretty hard to accommodate my guest Bobby had to squeeze an extra eight seats into the tiny dining room sorry a little bit of a small restaurant where the food is fantastic I promise you despite its size Rashad has huge ambitions to fly the flag for vegetarian Indian cuisine first time in a vegetarian restaurant yes let's hope is the member experience yeah I'm dead anyone I'm a confirmed Calabar anything without me the clusters of meal my diners are gonna be a hard crowd to please and we'll take a massive team effort to convert them okay here we go I need dog walks on mix baccarat and I need three person fifty no problem my nails like the new girl on the blocking I'm just hoping that she can cope with such a demands because she's the least experienced at the starter she's serving coconut pities potato and chickpea chat and spicy vegetable four cores this will be the hardest service of their lives no I need now she may be inexperienced but me now is got to drive this kitchen like never before bossun baby number four mummy Billy one we can't add one hour but however hard me now pushes her team they're barely able to keep up and this is just the first course I told you just listen what I'm saying it's all spin together you know very very fresh salads excellent it's nicely spiced not too hard but just right every plate clean was incredible all of them say fantastic food really really happy okay halfway there keep it going guys yes big push on the main courses now you want me to make a boy but the mains will be even harder every deep-fried puri and dosa pancake needs to be precisely timed only one hour left so you know I'm kidding funny prasad small kitchen is going hell-for-leather but these dishes just aren't leaving fast enough how long do they normally wait between courses roughly 10 minutes so the kitchen the size the gallery cook up such a space yeah we don't want to grow tables our way to blame for Caesar I need now I said that [Music] yes the pressures really on and some diners have been waiting for an hour just to let you know guys that this afternoon obviously we have all 30 guests in at once there may be a little bit of a way for your mains I hope you can be patient with this implication that she's fine isn't understand also I'm serving a good time explain to them they're crying about the fact that we'll be a little while well obviously there is a deadline on how much time we've got to serve I said wait what I said oh there's great synergy there between the dining room and the kitchen and they're working pretty well together they're supporting each other through every plates come on hurry up now that's for my toast yes yes the main courses have been badly delayed but Bobby's Charma the dining room has kept the customers onside and averted a crisis electric things interesting it's absolute delicious love these fries hotter in the center wait even the most ardent carnivores have been converted amazing presentation and then the test itself was live darling look but sometimes I think is even bad service is over okay and it's time for the Prasad team to hear my verdict okay let's cut to the chase the the problem I have having witnessed the service is that you've you've now just completely and I mean really completely blown open this whole competition you've raised the bar Bobby the communication and making sure that customers not agitated waiting for food you're there and it sounded amazing me now I was nervous about you but that first ticket came on and you were just on fire thank you and you've made 30 of my diners the happiest I've ever heard them [Applause] do not go backwards you maintain and improve on what you've got an amazing standard of vegetarian cuisine it's gonna take some beating my coach load of 30 diners are about to descend on the second Indian restaurants battling for a place in the semi-finals of my nationwide restaurant competition it's the brilliant in London voted for by you in droves that's almost as long as I've been around it has three generations of customers and any Russian that can boast that must be do something absolutely spot-on B&N family have been running this punjabi restaurant for 40 years with Dibner shankar and dad guru at the helm this is a huge ship and to be right amongst the best it just encourages us more and more to do even better these days good is retired from the stove leaking the brilliants kitchen in the hands of head chef jazz all the ingredients all the meats they're cooked fresh the piping hot served to the first move in thank you the brilliant is known for its Park Service I don't want people waiting for more than five or six minutes you walk in here you taste the food and you really start to believe they've earned their place as a front runner of Indian food in this country boasting to them twenty seats 28 years in the deep food guide and over 80 awards the brilliant is an Indian heavyweight delicious ready good excellent happy I'm about to hit them with my first challenge like Prashad that also have just two hours to serve my 30 diners who will arrive in order all at once it takes some balls to call it the brilliant because you can't be anything less than brilliant what a night like tonight yeah we are very confident we've got only 30 diners we're gonna make sure these guests have a fantastic experience maybe said brilliant service hi Jess yeah yeah right how's it sounding yeah what are you thinking of having on the menu tonight are two of the house specialities lamb chops marinated in nutmeg and cardamom and king prawns with fresh herbs and lime juice both cooked in the traditional tandoor oven two abortions and three lamb chops and 2/3 ori prawns but i'm worried hf jazz is only used one of the kitchen - $10 ovens and already tandoori orders are racking up three prawns one lamb chops come on guys let's go Tennille how long for pond five minutes marvelous you need to get a move on your pleat is Republican doorman why are you - it is now but not the beginning that's what you want to say please get a move on please this is not brilliant come on guys please when I need this out from here come on how long to the first time chops please okay good it looks like it's been half-eaten I've got another one that looks a little bit better the thing is given the cuts yeah I know that if I start eating that and I go to that it looks like someone's taking a bite out of it I've only seen it for you you can say no Gordon that's how I'm sending it fine okay give me one more piece off lamb chop please I'm not trying to cut you out you're just saying yeah that's not you at your best [Music] and it's beautiful thank you smart to tables before five minutes is a joke used to do two countries 300 setting state see we should have been finished banner using just one tandoor oven has slowed service to a crawl and orders just aren't getting out why is that sat there won't let me go with that and get that thing the whole them all way to the kitchen come on serve the food please please please there you go come on come on cut that make up ranching yeah I need the pawn why are they going in the oven where the cook this should be gone help me to understand you [Music] robbery attempt dispenser we hurry up because it's gonna be the longest time I've ever set a new restaurant laughing it's an unwelcome wake-up call for owner and ex head chef Gullu this kitchen needs leadership and jazz looks lost the Russians reputation hangs in the balance Julie's noise check on okay I need the proles plates no prongs near plates and wounded straight away in the area hurry up boys get me the prawns all the pros ready give me the problems come on straight straight we're good they're nice they're succulent full of flavor get me hot let's try finish Jana hiya okay next I need for many chickens with a piping hole [Music] we're gonna some life in the kitchen not more energy ditching that more importantly all men's in there so he's gonna put a rocket up their ass table number fight and now we're now we're fired up yeah get that on everybody it was far from a perfect start but for my diners the food has really hit the mark like creamy curries but this was something completely different and I specifically asked for it to be Marda and they did it to perfection it was stunning divine probably the best career I've ever had I love this Russians 40-year pedigree but tonight I've only got it together after a chaotic start okay those starters took too long let's leave this kitchen 30 covers tonight felt like 300 covers it was a little bit too casual but still it takes time yes especially the nori stuff which is because great from the stretch not good enough this restaurant is not used to sending out mediocre warm prawns you take your prawn from that sand or even and you stick it in there game over you've got to command that kitchen jazz from the outs main causes needed a rocket yeah you put your jacket on bang and it turns and the kitchen came to life from there it was the old man at the helm and here we go again there was that fire in your belly and you got it out don't get pissed off no get you get to come back you're gonna be even more strong enough thank you good night it was a bit of a shock to the system yeah we can still win this we can't we will win good [Music] my Indian restaurants reacted very differently to the pressure of the coast trip now I've asked them both to come to London so I can catch up with them what they don't realize is that I've been assessing them secretly I sent in my own undercover diners to Prashad and the brilliant to see how each wrestler performed when they have no idea I was watching and their guard was down Simon Davies is a meticulous food critic who's assessed the food and service at the houses of restaurants Saratoga Robinson has worked with me another top chefs for years helping to create a prefect thousands of dishes secret diners are very useful trick of the trade and they give you honest immediate feedback and no holds barred I've asked Sarah and Simon to be deliberately awkward customers to see how the restaurants cope [Music] and you either so why should I eat it the teens think they're here to discuss their performance with my 30 diners they have no idea what I'm about to show them first up Rapids push our food was brilliance the problem I have now is that was that just done for me or does that restroom function like that every day every day how can you say that because we do it every day we passionately do it every day so yes we know the what we're doing is a good because our customer tell us that was a big test you've actually been tested twice after I left I sent in a secret diner and a secret filmed everything filmed filmed [Music] do we need a reservation or can we just have so much yeah we okay you can you give me a steer on what to have I can't really decide oh I'm feeling quite hungry hungry yeah I'm feeling quite hungry things not to miss if you're sharing would be patties and would be charged and where's this is this mainly southern India Okeechobee similar to Rajasthani oh no no is a lot more feature dear whereas ours is a lot of delicate right okay not as raw great first interaction of the diners the food will speak for itself you know we have that as a given so it's up to me to kind of make that person feel comfortable if they have a questions to answer them openly and with as much information as they can give Charlie we go award-winning cartoonist first [Music] love that coconut remove level up through emanate that will be 20 30 seconds gonna tasting different flavors are still coming for just cuz SWAT the curry quite late in the day and see what they do excuse me could I change one of my curries can I it's alright any goes any any vegetable handy of it yeah his bags it's good dry I couldn't have done with that better you could ask you could say that this one we have a bit more punch in this one you see we can play around with that it's only to do to make that one a little bit hotter oh yeah we're not to the degree that you know you just laugh us when we walk out the door I love live and that came back like a fresh dish no hassle at all it's so refreshing to see that level of flexibility there's no intimidation you're not making them feel awkward there's no guilt if I if I hadn't have behaved that way in front of my customers I know two people in the kitchen would have been very angry at me he's the big boss this place an Americano actually surprisingly it's got some of the best Indian food probably ever eaten you must blow me away with it it's been really fantastic fresh sourced expertly done and done with passion and knowledge really well done thank you you made me feel nervous because you raised the bar so high but I didn't think you could do that again I'm feeling fantastic you know Gordon Ramsay big big man telling me that you know everything we're doing is good we were nervous before I just can't contain it so far Prasad of punching way above their weight but I have concerns over how much this tiny Russian depends on bobbies front-of-house charm tonight two fantastic Indian restaurants are battling it out in my nationwide competition to find my best restaurant now it's time for London restaurant the brilliant to find out I've been snooping on them unknown to all of you once I left the brilliant I then sent in my secret diners and this is what they saw on the coast trip head chef jazz failed to take control of the kitchen and at times the food suffered only Gullu had to step up to the tandoor to save the day have the brilliant learn from their mistakes I'm going to take this [Music] and everyone your choice whose idea is all those screens and the music they've been around for quite a while and some customers actually like them are quite adapted to the idea but then you do obviously get a clash sometimes and when when we are asked we do mellow it down [Music] refreshment chopping as fantastic as my for drink is so fresh it's absolutely delicious this chapter really so many different things so many different flavors and really getting palette like a type going nice really good start fresh clean chutneys exciting vibrant and a really nice way of relaxing customers really nice way one of the problems about this possible even foods to help out the real test hello thank you [Music] jazz prawns white they're coming out overcook still a so now we take the prawns old complete solved in I'd ask you to look at that seriously in terms of I tended to cook them less I think what we need to do is every portion of prawns that goes out this week do one extra prawn and test it before it goes out because that's something that we need to work on spicy food [Music] that's really caring thank you patience and time third time lucky thank you very much [Music] love that customer's always right that's what the painful you can adapt to the customers needs great [Music] [Music] when the food arrives they love the food when the service matches the food you have something quite exciting there jazz I want you to step up to the mark I need to do something I think I am bit nervous right now but later on would envelop the confidence amazing we've got to be so positive to make sure that we learn from the mistakes my undercover evidence has hit them hard now they need to learn from this experience there's no time to waste because both restaurant chefs are about to face their biggest challenge yet [Music] I'll be taking them out of their kitchens and into mine I asked them to create and cook a dish that lives up to the standards and my three Michelin star restaurants I'm very very very exciting today to cooking in the Gordon Ramsay's restaurant I'm putting her my hundred percent part in it the dreamer for every chef to cook for a three soil restaurant and I'm looking forward in winning this completion tonight one of them will win a place in the semi-finals and one will be eliminated [Music] this is my dream here everything I've ever worked for it's a small beautiful restaurant and it's an amazing place for both of your restaurants today to really shine I asked you to come here to take it to a different level with your foods and really aspire to do something unique at the end of it sadly there's only one restaurant that's going through the semi-final make sure it's you good luck I've challenged both chef's to create one exquisite course big amount of pressure on their shoulders today because they've got to develop and evolve those dishes into something stunning I'm expected a dish that's perfectly spiced with delicious textures and sublime flavors but it's not just me they have to impress I've invited 20 guests who know their bodies from their brionna's to come and try both fresh Toones dishes including phenom Ali founder of the British curry awards and respected Indian cookbook author and broadcaster Manju Marley all my diners will try both restaurants dishes each restaurants front-of-house teams are here as my guess and I'll be watching the chef's every move and there's nowhere to hide okay it's for the brilliant except for covers away Table six yeah for JAL crazy okay tonight the Brillion are taken on prasad at their own game cooking a vegetarian take on a much-loved classic paneer jalfrezi jazzy's recipe matches chili laden Indian curd cheese with a sauce flavored with unique blend of 15 spices I'm making my own cheese today WoW is that a bit crazy on a day like today chef I'm in your rest and after whoo something crazy this is the type of flourish just needs to lift this classic dish to new heights opportunities like these never knocked on your doors that's the reason why I'm working so hard I want to achieve something today and I'm excited to see sous chefs Anil making a speciality rarely found in the UK paper-thin Ramarley roti and all that are brilliant for couples away Table one guys look at me just like a normal restaurant I need an answer right well you don't answer me I'm just gonna stop and look at you again okay because like you're doing your kitchen you get a response but I'm calling out tickets and no one's responding just acknowledge what I'm saying right otherwise I just go like this [ __ ] it stick the stickers are burn I've got a call out for jalfrezi thank you welcome back so far in this competition HF jazz has produced some stunning traditional Punjabi cuisine for the brilliant but on occasion he's lost control of the kitchen his food has missed the mark and owner Gullu has had to save the day you got no good news in the kitchen today you don't need him in the kitchen do you know you've got your work cut out hey Tanya this is the biggest moment in our history of the brilliant night the hopes and dreams of the brilliant rests on Jazz's shoulders Yahoo that I can't say it up it's just all so yeah I've got the mayor of eating out that we're serving food clinging on like something coming out of a dog's [ __ ] Table one let's go first dish coming from brilliant Thank You charlie smells good you know like the news nicer softer the Chili's got a kick Wow if I can see you then I noticed in an hour who comes away several five four stunning kofta yes yes Prashad I'm making vegetable kofta steamed and spiced chopped vegetables encasing a potato patty deep fried then served in a fresh tomato sauce the sauce is quite hot medium spices midges but lots of flavor you need [Music] don't put those copters in there too early to stand to break up a vegetable Koster is very hard to get right for some of the elements they can explode and sort of disintegrates getting the timing right on this dish is critical so minal and Cal she need to work together perfectly I mean it is lovely you need to be a bit faster I am partly look at here what are you doing come on tributes on hello just a minute in her own kitchen may now struggle with the pressure and only just came out on top and tonight there's no supportive husband Bobby in the kitchen to help her by now I'm pretty sure if I know mineral and my mom they'll be right in the middle of the cooking and just totally focused on giving you the best food but this is my kitchen aminals way out of a comfort zone anybody seen my onion it was here there you go look after every table we have to play down we can't continue working in a mess yeah thank you look after you comedians yeah come on can I have that please let me get do you have some water hold on oh god mama ladies we look above Monday oh boy look at me now my cute service go let's go please no it's for I sit for and worry about that it's cool listen to me listen to me I'm hell I'm is help you you confuse yourself not me far away please thank you it's a very very very lot of pressure me and mum were going through a lot of press a lot to do it's very complicate this so it's mid time so this I am I'm just panicking it's a vegetable kofta temple three please [Music] this is very very bad it's lovely shake the presentation is immaculate and beautiful looking it's really nice isn't it last that will please men out Kelsey volkoff's always nice very nice you lay down virtually well done so hard service is over so it's time to discover my distinguished guests thought of both restaurants dishes starting with a brilliant really good see let's told the chef Rosie how is that for you adult first joking combination is very good also the paneer also I found is tasty is not only the cheese it is correct spice yes presentation also remarkable Mali roti that's very very traditional this is very hard to make I was really nervous I am now relieving they've they've done a fabulous job because of the cook those were nice nice and delicious and you could taste the fresh ginger so that was great it looked good as well the dishes awesome the only thing I'd say the price is supposed to be nice and fluffy and separately they've got some other got defective profits right but overall I think this is excellent phenomenally proud the dish that they've made today you know I definitely think that we've done our very best my diners clearly loved the food though neither restaurant quite achieved perfection now it's up to me to choose a winner whatever I decide will affect the future of both these restaurants if I lose today I really break down I need to win I really need to win this competition but I don't know so my name is it's definitely going to be I think we gave over 400 percent and we are happy we are fighting we are the thing we are dealing with John only one Indian restaurant can go through to the semi-finals and after tonight's service the decision is going to be tougher than ever my two top Indian restaurants the brilliant from London and fresh start from Bradford have completed their final challenge they are both exceptional restaurants but one of them is about to be eliminated to help me make my choice I'm gonna taste each of their dishes huh scoffs ah it's a fate difficult one to get right those vegetables bound with a potato and that rich tomato gravy the downside a little bit of faffing around unnecessary on the plate I'd rather see one big stunning one as opposed to three individual ones cut in the middle you can see those vegetables oh my god pretty tasty the right amount of heat and that nice textured kofta rice shame the rice actually let it down it Sam was overcooked they're brilliant jalfrezi chilies everywhere red and green chili and the secret of this shelf crazy is the texture and a balance of the heat they've got the heat corrected masala it definitely needs that right to cool it down paneer delicious handmade and made here and that takes a lot of skill the only issue I have there is the the rawness the vegetables those crunchy peppers are sort of spoiling the texture of the jaw crazy both restaurants felt the pressure here today and both of them haven't hit it a hundred percent now they've fallen short of the last hurdle both questions [Music] to our standing Indian restaurants only one can win a place in the next round [Music] okay first of all that was a very interesting service I could identify issues from both restaurants in a way that I didn't expect from brilliant paneer jalfrezi sumptuous delicious finding that balance where the masalas is a tough one love the way you had the balls to make that premier the one issue I had was the the rawness of the vegetables the peppers were barely cooked and it didn't completely spoil the dish but it didn't enhance it Rashaad I thought the koftas were a bold move love the vegetables inside delicious the gravy was seasoned beauty and had that right amount of heat the big shop for me was the the overcooked rice I've eaten in your restaurant and I know how well you cook and I didn't expect to see overcooked rice today this competition is not going to be won or lost on one dish alone I'm looking for the best restaurant in Britain brilliant I turn up with a coach load of diners 30 of them jumping into the restaurant eager to taste that food we got off to a sluggish start but my god did those diners enjoy that food I send in my secret diners and again I've never seen a restaurant so excited to help when it's not even their fault good sign Prasad I turn up in the back of beyond of Bradford 30 diners could have barely fit in the pressure was immense however they loved the food then I sent in my secret diner and he loved the food [Music] this is a tough one a very tough one sadly there's only one restaurant going through to semi-final the restaurant going through based on everything I've seen and tasted [Music] mr. Saab [Applause] [Music] [Music] well done that restaurant will continue being unique there's no two ways about that and that was for me one of the tightest and the closest decisions I've ever had to make in our journey of 35 years we've won numerous awards and would be would be back again the show carries on and the brilliant was carry on really well done I'm so happy for the family and for the restaurant why because the food is extraordinary oh happy I can even think about it so happy I'm so happy it was really difficult for me because I wasn't in there every single step of the way as a family whenever we perform we're always together service kitchen everything together today I had to sit back and look like I was even enjoying food and I didn't have an appetite at all but you know we're just I can't I can't tell you what an extraordinary day and I'm quite sad to say goodbye to brilliant but you've got to give up for Prasad they were amazing now the competition really starts for them there through the semi-final and they are gonna have to really really pull stops out

Channel: undefined

Views: 23,173,794

Rating: 4.9192681 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, ramsays best restaurant, ramsays best restaurant indian, ramsays best restaurant prashad, ramsays best restaurant full episodes, ramsays best restaurant british, gordon ramsay best restaurant, gordon ramsay best restaurant food, gordon ramsay best restaurant review, gordon ramsay best restaurant indian, gordon ramsay best restaurant full episodes

Id: x5nEb-7UKZI

Length: 42min 28sec (2548 seconds)

Published: Fri Aug 30 2019

Reddit Comments

[u/thefirstpancake602]

I can smell the delicious spices in that vagar my mind. You are making me so hungry!!!

[u/nadalwannabe]

I enjoyed this take on spotlighting non-American Desi cultures, though anyone else think only a British reality cooking show would involve evaluation on service as much as the food itself?

[u/CYCLONOUS_69]

This video is not available to see in India. Well played.

[u/Indythrow1111]

Next, Raj Prasad determines the best Italian restaurant!

[u/amg7355]

From Ramsay's Best Restaurant series in 2010

https://en.wikipedia.org/wiki/Ramsay%27s_Best_Restaurant

[u/1234_Person_1234]

Excellent username OP!

[u/bigpuffyclouds]

Those ladies are creating some quality, Gujarati vegetarian fare. Kinda hate the way it’s portrayed, that a bunch of rando white people are going to deliver the ultimate judgment on a restaurant, which I bet already has a cult-like following among Indians living in that area. I think Gordon Ramsey is a conceited arse, that’s all.

[u/neilkanth]

loved this series. sad it was only one season but makes sense.

[u/biasedhypocrite]

As an American the way Indians are seen in UK is so freakin different