Series from 2010
In need of a break from his kitchen nightmares and in search of some inspiration, Gordon leaves his professional life behind him as he embarks on a pi…
In Vietnam, Ramsay tests his skill by attempting to master authentic Vietnamese cooking in a week. He explores the intricacies of Vietnamese cuisine as he pushes himself to the limit eating snakes and pulsing hearts, and selling soup from a rowboat.
Gordon starts his journey in the north of India, home of our curry house classics, where he cooks for passengers on an express train, works for a cantankerous royal chef, and makes tandoori chicken for a tough crowd of Delhi food critics, before venturing into the jungle... - Strong language from the start and throughout
Gordon heads off the tourist track into impenetrable north-east India, home of the country's best-kept culinary secrets, from Nagaland to Assam, and then on to Calcutta, where he sets up shop among the street food stalls hoping to tempt the local foodies into buying his curry. - Strong language and scenes of animal slaughter and butchery
Ramsay travels to Cambodia, where he finds some surprising delicacies, swaps recipes with locals, and visits a culinary school for poor youth to pick up some tips before preparing a traditional meal for Cambodian royalty.
Gordon is in Malaysia where he is invited to cook his first Malaysian curry for the Prime Minister, scales great heights to find the key ingredient to birds nest soup before he’s entered in to a cooking competition against some of the country's hottest female cooks.
Gordon ends his Indian food adventure travelling to Kerala for the ultimate seafood curry, bullock racing in Tamil Nadu, and cooking with one of India's top chefs in Mumbai. - Strong language from the start and throughout
