Gary drops in at Bombay Canteen to meet Chef Thomas where he shows Gary how he creates the restaurant‘s signature dish - the Seafood Bhel. Gary then heads back to the studio and cooks a dish inspired by a local ingredient. He later meets the ‘Queen of Macarons‘.
Gary meets restaurateur Zorawar Kalra and samples his famous signature dish Daal Chawal Arancini at Farzi Café. Gary invites music composer Vishal Dadlani to help him cook a Risotto with Greens. Learn how to make Honeycomb, a special from Gary‘s restaurant back in Australia.
Gary visits one of India‘s best restaurant, Indian Accent and checks out their signature ‘Chef‘s tasting menu‘. Later, he hangs out with the boys from AIB, who shows how to whip up a Salmon Slider. They return the favour by cooking Gary a very Spicy Omelette.
Gary meets ‘Sadak Chef‘ Saransh Goila to taste some of Mumbai‘s iconic street snacks. To get to the bottom of street food, he heads to Khar Social to see how the cafe has turned street food on its head! And his date is none other than Mallika Dua, the queen of Mumbai‘s comedy circuit.
Gary visits Masala Library, opened by one of India‘s pioneer restaurateurs, Jiggs Kalra. He then stops over to surprise the little chefs at Science and Cooking, a culinary school for kids. The day ends with popular VJ and actor Purab Kohli joining Gary in the kitchen.
Gary heads to Mumbai Irani-Parsi café SodaBottleOpenerWala and meets its eccentric owner, Anaida, who makes him some of their best signature dishes. He then heads to check out a unique food experience created by amateur cooks from their home, called the Danda Food Project.
Gary meets a Canadian - Chinese chef making it big in India. Chef Kelvin shows Gary his signature snapper dish in his restaurant Bastian. Back in Delhi, Gary decides to meet the chef of Pluck restaurant who shows him his popular dish, Khandvi Khakra. The day ends with Gary surprising a hotel guest with a dessert, and in turn being surprised by an intense rap session!
Gary lands up in Olive, the restaurant that started it all in Bandra, and meets AD Singh and Chef Rishim to taste their signature dish. He then heads to Mumbai's hottest brewery, and samples their variety of brews! It gets exciting as he quizzes the patrons at Doollaly too. The day ends with actress Saiyami Kher dropping in at Gary‘s kitchen to be his sous chef for the evening.
Gary visits Salt Water Cafe in Bandra, and goes into the kitchen to meet its quirky head chef, Gresham. Gresham shows Gary his Japanese inspired techniques and his signature dish. And later, Gary is joined by the stunning Nargis Fakhri in his kitchen for a session of Masters of Taste style home cooking.
Gary is invited by an old friend, Ranveer Brar to Mukhesh Mills in Mumbai for a chefs' day out. What follows is a seafood bonfire and an age-old kebab recipe with 32 spices, the Ranveer style. Later, Gary lands up at Mini Mathur's beautiful home to join a house party and surprise the guests with some cooking tips and tricks!
Gary visits Masala Library and the Bombay Canteen! At Masala Library he gets the head chef to spill the beans of his popular Biryani recipe and at Bombay Canteen, it's all about their signature dish, the Seafood Bhel. It's time for a laugh riot as Gary tries his best to teach Rohan Joshi and Gursimran Khamba of AIB how to cook a Salmon Slider in their home kitchen.
Gary visits Kode and meets up with Ileana DCruz, and together they plate a Baked Alaska and light it on fire on a diner's table! Afterwards, Gary invites Vishal Dadlani to his kitchen and gets him to be his uber cool sous chef for the day! The day ends with a visit to Khar Social, with an ode to India's classic street food tradition.
Gary meets Canadian-Chinese chef Kelvin Cheung in his restaurant Bastian and gets a peek into his signature dish, Indonesian Snapper. He then heads to his kitchen to cook some delicious dumplings, and joining him is the stunning Nargis Fakhri. Afterwards, Gary surprises the little chefs at Science and Cooking by dropping into their lab.
Gary Mehigan explores the lip-smacking flavours of Punjabi cuisine with Rocky Mohan and his family.
On his quest to experience the true Mughal flavours, Gary has a taste of Rampur's Royal Cuisine. Will his dish impress his discerning hosts?
Hot kahwah, baked goodies, and mutton mats! Gary enjoys a Kashmiri feast and cooks Morels for Amit Kilam and The Indian Ocean.
Masterchef Gary learns a traditional recipe from a Rajput family and tries his hand at pit cooking for the first time.
Bike rides on the streets of Jaipur and local delicacies inspire Gary to fry some finger licking food.
Gary is challenged to prepare vegetarian food for a food-loving Jain family.
Gary Mehigan dives into the riot of Bengali flavours with a family that loves its food. What will Gary cook to impress them?
The Aussie chef tastes the of opulence from a Marwari kitchen, what will Gary cook for a host of women who love their food?
After exploring the taste of Chinese food in the heart of Kolkata, Gary stirs up a wonder himself.
Hosted by patrons of good food and luxury, will Gary's dish impress the Masters of Taste?
When in Andhra, eat like the locals do, but will Gary cook like the locals too?
After unearthing different biryanis in Hyderabad, the culinary master creates his own without rice!
Gary Mehigan explores the culinary delights of Delhi and learns to prepare a traditional recipe.
Gary kicks off this journey with a Michelin starred chef and his signature dish, and later gets cooking at Mukesh Mills with an old friend. The episode ends with a delicious recipe from the master chef himself!