Masters of Taste with Gary Mehigan S1:E5

The Show Begins

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!

Deciphering The Kode with Ileana

Celebrating The Local

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‘.

A Rockstar in The Kitchen

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.

Street Food with a Spin

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.

A VJ as My Sous Chef

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.

Passionate Cooks Create Magic

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.

East Meets West

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!

Olive, Beer and Agnolotti

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.

A Star Studded Dish

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.

Kebab By The Docks

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!

Happiness Is a Warm Bun

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.

Two Divas and a Rock-star

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.

The Art and Science of Cooking

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.