For years, Gordon Ramsay’s temper and explosive kitchen tirades have defined his larger-than-life television persona, earning him the reputation of being one of the world’s angriest celebrity chefs. But according to Indian chef and food historian Shri Bala, who has worked closely with the Michelin-star chef, that fiery image is far from the truth.
Bala reveals that Ramsay’s intimidating on-screen personality is largely created for television ratings, insisting that off-camera, he is a warm, humble family man with a completely different demeanour.
On working with Gordon Ramsay
Shri Bala collaborated with Ramsay on the series, Gordon Ramsay: Uncharted, which saw the celebrity chef travel across the world in search of unique culinary traditions. During the South India chapter, Bala introduced Ramsay to the region’s rich food heritage, guiding him through its diverse flavours, ingredients and cooking techniques.
Looking back at her experience of working with him, Shri Bala says, “It was not at all like the way that he has been projected in shows such as Hell’s Kitchen. He’s a darling actually and a very family-oriented person. Working with him for those five days was like a dream. His knife skills are something which I don’t think anyone can ace…The way he chops, and the way he handles the knife… The moment he takes a knife in his hand, the knife listens to him. Him using a knife is like music to watch”.
For Shri Bala, working with Ramsay wasn’t just a career milestone. It became an experience she continues to treasure. Beyond the memories, the collaboration also left her with lessons that have stayed with her and continue to shape her journey as a chef to this day.
“The way he is organized and sticks to the time. He is never late for shoots,” says Shri Bala.
When asked about Ramsay’s “angry chef” reputation, Shri Bala is quick to dismiss the popular perception. “That’s not true at all… Maybe it is made for TRPs. He is a family person. In fact, my daughter had written a letter to him. When he read the letter, he wanted to talk to her, but couldn’t as she was in school at that moment. He made a very cute video for her. He remembered to give a cute video on the last day of our shoot.”
Shri Bala credits her stint with Ramsay for giving her career a significant boost. She says the collaboration not only brought her wider recognition but also unlocked opportunities that may not have come her way otherwise.
On her culinary journey
In 2015, Shri Bala quit her full-time job as a chartered accountant at a law firm in Chennai and pursued a career in the culinary world. In 2016, she took over the kitchen at the Trident Bandra Kurla Complex.
“I completed a decade in the culinary industry in April this year. Before that, I was a proper corporate person… Over the years, I have done a lot of contemporary food. At one moment, I felt that the contemporary food was getting a little cliché. That’s when I decided that I shouldn’t be just a contemporary food person, and delved deeper into food history and branched out into culinary anthropology,” shares the chef while recalling her journey.
Today, Shri Bala is steadily reshaping Delhi-NCR’s perception of South Indian cuisine through her latest venture, Nadoo, which one can access for a specially curated experience through the Times Black ICICI Bank credit card. By spotlighting authentic regional flavours beyond the usual idli-dosa fare, she hopes to rewrite the narrative around the cuisine.
At Nadoo, there’s no sign of the usual staples, dosa, idli or sambar, that have long defined North India’s perception of South Indian cuisine. Instead, the menu celebrates the region’s lesser-known culinary treasures. Instead, Shri Bala has consciously curated a menu that shines a light on regional dishes rarely found in North India. From Mutton Kuzhumbu and Crab Kuzhambu to Pachakari Ishtu and Blue Crab Curry with Kyuri Pomegranate Pachadi, the menu celebrates the depth and diversity of South Indian cuisine.
“When it comes to South Indian cuisine, it is not just about idli, dosa, vada or Benne dosa, which is a rage right now. There are more intricate layers to each region in a state… With my restaurant, I want to tell people that we are not just one box; instead, we are a mystery box,” she asserts.
Dining and Cooking