Gary cooks with a Michelin starred chef and tastes his signature dish. He also cooks at Mukesh Mills with an old friend.

Gary chats with Ileana DCruz at Kode where he learns how to make their signature dish, the warm lobster roll. They also surprise diners with a baked Alaska plated by Ileana.

Gary visits Bombay Canteen to meet chef Thomas and learn how to make the restaurant's signature dish, the seafood bhel.

Gary chats with restaurateur Zorawar Kalra and tries his famous signature dish daal chawal arancini at Farzi Café. Gary invites music composer Vishal Dadlani to help him make a risotto with greens.

Gary goes to restaurant Indian Accent and tries their signature chef's tasting menu. He hangs out with the guys from AIB and shows how to make a salmon slider.

Gary chats with sadak chef Saransh Goila to try some of Mumbai's iconic street snacks. He also explores Khar Social.