Woman reviews Gordon Ramsay's burgers at his 1st restaurant in India: ‘Chicken is so undercooked I can hear it crying’

An influencer visited Gordon Ramsay's Street Burger at Delhi Airport's Terminal 1 and reviewed 2 burgers, finding the chicken undercooked in one of the dishes.
Gordon Ramsay's cooking prowess and his mouthwatering dishes have long excited the taste buds of foodies around the globe. For those living in India, getting a taste of his cooking often seemed like a far-fetched dream, as he had no restaurants in the country. That was, until last week.
Recently, the celebrity chef launched his street burger joint, Gordon Ramsay's Street Burger, in Delhi, with its first outlet at Delhi Airport, Terminal 1. One curious traveller put the dishes at the restaurant to the test, sampling the GFC and Menagerie Trois burgers. The verdict? Let's find out.
Gordon Ramsay's Street Burger in India
In a post shared on August 17, a food and travel blogger, Kashish, who goes by @searching_for_umamii on Instagram, shared her review of the two dishes she ate at Gordon Ramsay's Street Burger. Sharing the video, Kashish wrote, “We tried the Chef’s Special GFC Burger, fried chicken + hash brown = carb on carb crime scene and the Ménage à Trois Burger (juicy patty, tangy pickled carrots, flavour bomb).”
Does Ramsay’s take on fast food live up to the hype?
According to the influencer, the GFC burger had a big fried chicken patty stashed on a crispy hash brown. Though she did like it, the taste did not live up to her high expectations because of the lack of seasoning and undercooked chicken. “Season it up a bit, Gordon. This chicken is so undercooked that I can still hear it crying,” she quipped.
As for the Menagerie Trois burger, Kashish actually ‘really liked’ the taste. Giving her review, the influencer highlighted that the patty in the Menagerie Trois was juicy and flavourful, with a ‘nice tangy aftertaste from the pickled onions and the smoked cheese’. “I loved this blend of flavours,” she added.
As for the vibe of the restaurant, she explained that the place looked like a proper American diner. “Go catch a flight from T1 airport and try it out before it gets too difficult to get reservations here,” she said.
Will you dare try Gordon Ramsay's street burgers next time you are catching a flight out of Delhi?
ABOUT THE AUTHORKrishna Pallavi PriyaKrishna Priya Pallavi is a journalist with over 9 years of experience, covering health, fashion, pop culture, travel, wellness, entertainment, festivals, mental health, art, decor, fitness, and sex and relationships. She is an alumna of the Indian Institute of Mass Communication (IIMC), Dhenkanal, and holds an undergraduate degree in Journalism and Mass Communication from Guru Gobind Singh Indraprastha University, Delhi. Her strong academic foundation informs her analytical and detail-oriented approach to storytelling, helping her uncover stories where none seem to exist. Before joining Hindustan Times, Pallavi worked with some of India’s leading media organisations. She spent close to three years at India Today, where she honed her newsroom skills and developed a sharp editorial sensibility. She also worked for over a year and a half at Vagabomb, ScoopWhoop’s feminist digital platform, where she explored stories through a gender-sensitive, socially aware lens. Pallavi has a deep interest in global fashion trends and international fashion seasons, and enjoys interviewing celebrities and tracking pop culture movements—interests that frequently translate into engaging, reader-friendly stories. Alongside lifestyle and entertainment, she has a keen eye for impactful health and wellness journalism, regularly interacting with doctors, designers, and digital content creators to bring nuance and credibility to her work. Born and raised in Haryana, Pallavi remains deeply connected to her ancestral roots in Odisha. Her ability to spot fresh angles brings curiosity and depth to stories she pursues. When not chasing deadlines, she enjoys spending time with her dog, planning her next vacation, reading, running new trails, and discovering new destinations.Read More
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