Ep 3. India: Part 3

In season 1 episode 3 of Gordon's Great Escape, Chef Gordon Ramsay continues his exploration of the vibrant and diverse culinary landscape of India. In part three of his journey, he sets out to discover the secrets of South Indian cuisine, traveling from bustling urban cities to remote rural areas in search of the most authentic and innovative flavors.

The episode starts with Gordon visiting a local fish market in Chennai, where he witnesses the breathtaking array of seafood on offer. He learns about the unique spice blends and cooking techniques used in the region, and sets out to prepare a traditional fish curry with one of the local vendors. From there, he travels to the heart of Tamil Nadu, visiting a small family-run restaurant that specializes in dosas – crispy crepes made from rice flour and lentils. With the help of the restaurant's owner, he learns the delicate art of dosa-making, and prepares a vegetarian feast for the surrounding community.

Next, Gordon ventures deep into the countryside, far away from the bustling city streets, to visit a spice farm. Here, he discovers the secrets behind some of India's most prized spices, from fragrant cardamom to fiery black pepper. He learns how to extract the oils and flavors from each spice, and prepares a fragrant lamb curry with the farm's owner, using freshly ground spices and herbs.

The episode then takes Gordon to the bustling city of Bangalore, where he explores the vibrant street food scene and visits one of the region's most famous markets. Here, he samples a variety of snacks and treats, from crispy fried noodles to piping hot samosas filled with spicy potatoes and peas. He also learns about the unique coffee culture in the region, and visits one of Bangalore's oldest coffee houses to try their signature brew.

Finally, Gordon travels to the coastal city of Kochi, where he explores the rich history and diverse cultures that have shaped the region's cuisine. He visits a traditional toddy shop, where he tries the local toddy – a fermented drink made from the sap of coconut palms. He also learns about the Portuguese influence on Indian cuisine, and prepares a traditional chicken curry with a local chef, using a blend of spices from both East and West.

Throughout the episode, Gordon immerses himself in the rich culture and traditions of South India, learning from local chefs and producers and experiencing the incredible flavors and aromas that make this region so unique. His passion and enthusiasm for Indian cuisine shine through as he embraces the challenges and joys of cooking in such a diverse and vibrant country.