 Every day I come here, and I sit next to you, and I'm like, wow, he smells. Every day I come here, and I sit next to you, and I think, wow, I've already cut you off, it's okay. Thanks for our stupid reaction to eating some Corbett. I'm Rick. You're false. I'm on Instagram. I'm in Twitter for more juicy content. Twitter. It's so juicy. Ring the bell if you're part of the notification squad. Ring it, Rick. I'm just a little bit behind. You're a little behind. And today we're back to do a video called Gordon Ramsay. I love Gordon Ramsay. Cooks Indian street food for the locals. We love Gordon Ramsay. Seriously? Yeah, yeah, yeah. Oh, this is fantastic. Look, it's love Gordon Ramsay. It looks like it. I mean, I don't know who doesn't love Gordon Ramsay. Gordon Ramsay is amazing. I love how he just cusses at everybody. You know who doesn't love Gordon Ramsay? That's one of my favorite things about his show, when he goes into kitchens and restaurants to try to help them. It always astonishes me that he shows up to these places that are no-name places, offers his expertise, and these people have the unmitigated goal as to question him. It's going to be interesting though, because he's cooking it for the locals. And so obviously, this is great. We know he's a really good cook, but like, cook authentic Indian food that they would be impressed with. Yeah. Would you like to watch it with me? The cuties are here now. She's a big fan of Gordon Ramsay, so she heard that we were doing it, and I knew she would want to watch as well. And this is a very touching moment for me, because this is the first time I've done a reaction with your son and your wife. I know. It's much better without you. That's true. Here we go. One week ago, I set off an adventure into the wilds of the northeast of India to track down the fabulous dishes that all you need to do. The northeast is very special, and it's sort of the opposite to what I expected. I've discovered that the food is completely different to any of the Indian classics I've cooked before. Yeah, there's no garam masala. Yeah, there's no, there's no, there's no powders. It's all fresh, fragrant, very little spice. Now I've flown back to Calcutta, where I'm about to put my neck on the line. Northeast and Curries have never been sold on these streets before. I'm going to use everything I've learned to create dishes that will show this city what it's been missing. We're missing Calcutta? Heck yeah. And I'm apparently joining up the street cooks already preparing for a busy lunch. What's that? D-Day. Now the street's starting to get busy. Everyone's starting to sort of get themselves organised. And there's a really nice smell already, so the heat is on. There's a definitive smell of Calcutta that's broken awesome. With over 135,000 stalls, my competition is going to be tough. My Northeast Curries need to be good enough to turn customers away from their tried and tested favourites. Wow. They wouldn't have seen or discovered food like this before. Exactly. So I'm just hope in the hell that they don't turn their nose up against it because they don't recognise, well that's not sort of what we're used to. They're going to come up around the entrance just to see this white view. And I'm going to local labs to help me out. How are you? Good to see you. Good to see you. Excellent. And this is? I am Tapa and I am Sagu. Zagat. Zagat. Are you sure they're not bunking off school? No. No, definitely not. He's not. I need another people. First thing, I need the fire lighting. I'm going to draw on the unique flavours of the Northeast to create three delicious curries. My first is chicken and green papaya inspired by the winning recipe at the cooking competition. It will have that classic asamese serratang that the locals won't be used to. Green papaya helps it not just soften the chicken but marinate it. It also gives that really nice tar flavour. I'm going to make a fish curry using the dried bamboo shoot from Nagaland. It's something of an acquired taste and I don't know how it will go down here. It's a combination of a sort of bay leaf stroke lemongrass with a little hint of licorice. First time for you, I'm so pleased. My final dish is a northeastern take on vegetable curry. Instead of using dried spices, I'm using fresh ones making a more subtle flavour. A dish with a puree of sesame seeds. Almost thick in vegetable curry with a sesame seed paste. So then, after that, I'm going to just want a nice thing to do before I open my stall. I'm sweating like a pig. I look like a pig. I stink like a pig. Right, I'm going to get changed. It's good. I don't have carpet. Cooler. So it's not exactly Chef Weiss, is it? But I suppose it's equivalent. I know you're Chef Weiss and tell you what, it's a lot cooler. Nothing wrong with your commander in the midday sun. Time to see if my take on the northeastern curry can win over Kalkata's foodies. You must sweat. It's from the northeast. You must tell him that. Tell me how it is. I'll show you the colour. I'll show you the colour. I'll show you the colour. Please pass. Chicken 1. Thank you. Chicken 1 is coming out. This bro, he'll serve me some. He's giving them the money. We need the money. No. In my opinion. He made it for free. Let's go, let's go, let's go. And the food is very good. And I had the fish with bamboo shoots. It's very tasty. Bamboo. Chips. Looks tasty. The green papaya. Thank you. Let's eat. Chicken papayas are now a storm. Stormy. It was very good. The bamboo shoots are very good. And the very troubles and diseases are very good. Last chicken. Last name. Last name. I like that. That's fairly quick. There you go. The portion of chicken is gone. Which is fantastic. With the last chicken papaya gone. My fish and vegetable curries quickly set out too. Sir. Thank you. That is now officially Gordon Ramsey's Calcutta Cafe. Close. Close. Close. It's been a great day. I've enjoyed myself and judging by the reaction, my career has been a success. 500. What a shock. 700. 800. 900. 1000. 2000. 700. 700. 700. 700. 700. 700. 700. 700. 700. 700. 700. 700. 700. But there's one person's opinion that really matters. Food by the Nondons arrived to give me his verdict. Is that Indian food, Chris? I got it. How are you doing? Very well. How was your week? What did you cook up today? So today we did a chicken and a green papaya. We did an amazing fish curry. I saved you a portion because I was getting slightly worried. No wonder you're so loud. Thank you. You lead me. Are you happy with that? Probably that. You have actually succeeded in doing something many people would have said is impossible. Well done. Very kind. Very well done. Very well done. Very well done. I look ridiculous and most of the hard work I've done away in sweat, but I've proved that curries on the northeast of India are worth shouting about. I thought my first week in India was an eye opener. This one was a shock, I think, because it's hard to believe that exists. It was almost like you weren't in India. The culture is equally as exciting as the food. Just an amazing eye opener, the simplicity, the concentration of great ingredients and not pissing around with it. India's helped me to become, you know, not just, you know, a proper chef. I've never had that bracket, but it's helped me to confirm what I love doing more than anything. Can we top that? I doubt it, but I can't fucking wait to try. I was like, there's a severe lack of cussing in this. That's Gordon Ramsay. That's why I love me some Gordon Ramsay. I love his heart. Yeah. Me too. He's like, he's essentially grumpy from Snow White, who became a chef. Yeah. It's true. Yeah. And no, it is. It's his heart. Everything he does, even when he gets pissed off, it's coming from a place and it's already cares so much. Yeah. Also, he's full of himself. But that's part of the charm. Like, he knows. Yeah, but that means he's full of himself. I'm not saying that in a good thing. When you know you're good at something, you're full of yourself because you know it. Well, I don't think he's full of himself. Yeah, because that sounds like he's arrogant. I think he just knows this is his craft. I'm agreeing with you. Yeah. I don't think that's a bad thing. That's what I'm saying. I enjoy the fact that he's full of himself and that he knows how good he is. Yeah, well, there's a certain lack of... Because full of himself sounds like he's puffed up, which would be arrogant versus being confident. Agree to disagree. That's fine. But yeah, I was wondering if he was being subdued because he was in India and not cussing as much because I'm used to him just everything that happens. Oh, I know everything. And that's what I... Have you seen the video of they edited it together to make it sound like he's talking dirty? No. Well, I'll have to show it to you later. Fantastic. Yeah, they edit one of his videos together. And so like everything he says, everything in the video sounds completely dirty. It's funny. It's hilarious. But yeah, it sounds like he's done quite a few videos in India. Yeah, you've heard about a week prior. Yeah, so if there's more that we should be watching with Gordon Ramsay... We want India. We want to. Let us know down below. And any other famous chefs from anywhere in the world that we would know who are there and trying out either the cooking or the tasting. No, I need Indian food. Yeah. What do you think? Proper Indian food. What do you think? Pretty good. That's Michael's line. Do you like it? It's like, dad, I'm not on solid food yet.