Ep 7. The Curry Lounge

Gordon Ramsay is back with another episode of Kitchen Nightmares, and this time he is heading to The Curry Lounge in Nottingham, England. The restaurant is owned by a husband and wife team, Ahmed and Fatima, who have been in business for over a year. Despite their enthusiasm and love for food, the restaurant has failed to make a profit and is on the brink of closure. Ramsay arrives at the restaurant and is immediately struck by the lack of customers and poor decor. He also notices that the kitchen is in disarray, with appliances and utensils strewn about, and the food storage area is untidy and unhygienic.

As he sits down to sample the menu, Ramsay is disappointed by the quality of food and the lack of authenticity. The dishes are laden with cream and artificial flavorings, and there is no spice to be found. He notes that the restaurant is catering to a British audience, rather than providing a true representation of Indian cuisine. When he confronts Ahmed and Fatima about this, they reveal that they are afraid of serving authentic dishes as they think they won't be well-received by their customers.

Ramsay then spends time in the kitchen, observing the chefs at work and noting the lack of knowledge and skill. He tries to impart some of his own wisdom and techniques, but is met with resistance from the chefs who are set in their ways. Meanwhile, Ramsay enlists the help of local food bloggers and critics to get some honest feedback on the restaurant. The reviews are damning, with most people commenting on the lack of flavor and authenticity.

After spending time in the kitchen, Ramsay urges Ahmed and Fatima to be more adventurous with their menu and to focus on quality ingredients. He also spends time teaching the chefs how to cook authentic dishes, such as biryani and tandoori chicken. The owner's stubbornness initially creates friction, but they gradually become more open to new ideas.

As the day of the relaunch approaches, Ramsay sets the scene for a complete makeover. The restaurant is given a new color scheme and a more modern decor, and the kitchen is reorganized and cleaned. Ramsay also brings in a new chef, who is able to cook authentic Indian dishes with ease. The menu is stripped down and revamped to include healthier options and more spice.

On the day of the relaunch, the new menu is presented to a packed restaurant, with many people eager to see the changes that have been made. Ramsay is pleased with the feedback he receives, with many customers commenting on the improvement in quality and flavor. The staff are more motivated and happy, and the restaurant is buzzing with energy. As Ramsay bids farewell to Ahmed and Fatima, he is hopeful that they will be able to continue making progress and that their business will survive.