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1 | 00:00:02,080 | 00:00:03,760 | MAEVE O'MEARA: This week on the Chefs' Line | MAEVE O'MEARA: This week on the Chefs' Line |
2 | 00:00:03,960 | 00:00:07,160 | the professionals from Melbourne restaurant Tonka | the professionals from Melbourne restaurant Tonka |
3 | 00:00:07,360 | 00:00:09,360 | are taking on our three remaining home cooks, | are taking on our three remaining home cooks, |
4 | 00:00:09,560 | 00:00:12,760 | who think they've got what it takes to beat them at their own game. | who think they've got what it takes to beat them at their own game. |
5 | 00:00:12,960 | 00:00:15,480 | Really pumped up and confident in my heritage. | Really pumped up and confident in my heritage. |
6 | 00:00:15,680 | 00:00:19,640 | These home cooks will showcase their best take on Indian cuisine | These home cooks will showcase their best take on Indian cuisine |
7 | 00:00:19,840 | 00:00:23,760 | as they battle against Tonka's chain of command one by one. | as they battle against Tonka's chain of command one by one. |
8 | 00:00:23,960 | 00:00:26,840 | And with home cook Shruti claiming the first win... | And with home cook Shruti claiming the first win... |
9 | 00:00:27,040 | 00:00:30,440 | DAN HONG: I've never eaten a butter chicken like that in my entire life. | DAN HONG: I've never eaten a butter chicken like that in my entire life. |
10 | 00:00:30,640 | 00:00:32,760 | It was mind-blowing. (APPLAUSE) | It was mind-blowing. (APPLAUSE) |
11 | 00:00:32,960 | 00:00:35,680 | So, this is for you. Thank you. | So, this is for you. Thank you. |
12 | 00:00:35,880 | 00:00:37,520 | ..the pressure is on the professionals | ..the pressure is on the professionals |
13 | 00:00:37,720 | 00:00:39,480 | for their next in line, the station chef. | for their next in line, the station chef. |
14 | 00:00:41,760 | 00:00:43,040 | It's the ultimate food fight | It's the ultimate food fight |
15 | 00:00:43,240 | 00:00:45,600 | to discover if delicious home-cooked meals... | to discover if delicious home-cooked meals... |
16 | 00:00:45,800 | 00:00:48,880 | What I love about this is it looks like a classic pakoras. | What I love about this is it looks like a classic pakoras. |
17 | 00:00:49,080 | 00:00:51,640 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
18 | 00:00:51,840 | 00:00:53,920 | Looks fantastic. Wow. | Looks fantastic. Wow. |
19 | 00:00:54,120 | 00:00:56,360 | The cooks with the best plates on the pass | The cooks with the best plates on the pass |
20 | 00:00:56,560 | 00:00:58,440 | will go through to the next round. | will go through to the next round. |
21 | 00:00:58,640 | 00:01:03,240 | But the home cook whose dish doesn't deliver will be sent home. | But the home cook whose dish doesn't deliver will be sent home. |
22 | 00:01:04,720 | 00:01:07,240 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
23 | 00:01:07,440 | 00:01:10,120 | renowned chef Mark Olive | renowned chef Mark Olive |
24 | 00:01:10,320 | 00:01:13,320 | and food writer Melissa Leong... | and food writer Melissa Leong... |
25 | 00:01:13,520 | 00:01:14,760 | So let's cook! | So let's cook! |
26 | 00:01:14,960 | 00:01:17,080 | ..which home cook has what it takes | ..which home cook has what it takes |
27 | 00:01:17,280 | 00:01:19,600 | to make it to the end of the Chefs' Line? | to make it to the end of the Chefs' Line? |
28 | 00:01:30,920 | 00:01:34,480 | Indian week is heating up for our three remaining home cooks. | Indian week is heating up for our three remaining home cooks. |
29 | 00:01:34,680 | 00:01:36,960 | Welcome to my kitchen. There's Anjali... | Welcome to my kitchen. There's Anjali... |
30 | 00:01:37,160 | 00:01:38,440 | I grew up in New Delhi, | I grew up in New Delhi, |
31 | 00:01:38,640 | 00:01:40,680 | which, apart from being the capital of the country, | which, apart from being the capital of the country, |
32 | 00:01:40,880 | 00:01:43,280 | I would say is also the street food capital of Indian. | I would say is also the street food capital of Indian. |
33 | 00:01:43,480 | 00:01:45,160 | The people in Mumbai might beg to differ | The people in Mumbai might beg to differ |
34 | 00:01:45,360 | 00:01:46,840 | but they're not here right now. | but they're not here right now. |
35 | 00:01:47,040 | 00:01:48,280 | ..HR manager Gus... | ..HR manager Gus... |
36 | 00:01:48,480 | 00:01:51,000 | I am chopping the stuff up for the butter chicken | I am chopping the stuff up for the butter chicken |
37 | 00:01:51,200 | 00:01:52,680 | that I'm gonna put together today. | that I'm gonna put together today. |
38 | 00:01:52,880 | 00:01:56,480 | Turn up in Perth city in 1986, which hardly had an Indian restaurant | Turn up in Perth city in 1986, which hardly had an Indian restaurant |
39 | 00:01:56,680 | 00:01:59,520 | and I realised very quickly that if I didn't learn how to cook, | and I realised very quickly that if I didn't learn how to cook, |
40 | 00:01:59,720 | 00:02:02,080 | I would be eating two-minute noodles, | I would be eating two-minute noodles, |
41 | 00:02:02,280 | 00:02:03,200 | and that wasn't an option. | and that wasn't an option. |
42 | 00:02:03,400 | 00:02:05,080 | Butter chicken. MAN: Looks fantastic! | Butter chicken. MAN: Looks fantastic! |
43 | 00:02:05,280 | 00:02:07,240 | WOMAN: Very good. Very good. | WOMAN: Very good. Very good. |
44 | 00:02:07,440 | 00:02:09,520 | ..and Indian born and raised Shruti. | ..and Indian born and raised Shruti. |
45 | 00:02:09,720 | 00:02:12,320 | I just get excited talking about food. | I just get excited talking about food. |
46 | 00:02:12,520 | 00:02:13,880 | Wow. | Wow. |
47 | 00:02:14,080 | 00:02:15,640 | My inspiration came from my father. | My inspiration came from my father. |
48 | 00:02:15,840 | 00:02:17,760 | He's a passionate home cook. | He's a passionate home cook. |
49 | 00:02:19,200 | 00:02:21,960 | Cooking Indian cuisine makes me confident | Cooking Indian cuisine makes me confident |
50 | 00:02:22,160 | 00:02:25,480 | because that's what I grew up around and I can experiment. | because that's what I grew up around and I can experiment. |
51 | 00:02:25,680 | 00:02:26,960 | Come, let's eat. | Come, let's eat. |
52 | 00:02:27,160 | 00:02:29,200 | I need to do this. | I need to do this. |
53 | 00:02:29,400 | 00:02:32,000 | All of our home cooks will take on the professionals | All of our home cooks will take on the professionals |
54 | 00:02:32,200 | 00:02:34,040 | from Melbourne restaurant Tonka... | from Melbourne restaurant Tonka... |
55 | 00:02:34,240 | 00:02:36,000 | One tuna tartare followed by an octopus. | One tuna tartare followed by an octopus. |
56 | 00:02:36,200 | 00:02:38,920 | ..led by executive chef Adam D'Sylva. | ..led by executive chef Adam D'Sylva. |
57 | 00:02:39,120 | 00:02:41,080 | Tonka's Indian but not like you know it. | Tonka's Indian but not like you know it. |
58 | 00:02:41,280 | 00:02:42,920 | I'm half Italian, half Indian. | I'm half Italian, half Indian. |
59 | 00:02:43,120 | 00:02:46,760 | So I thought, what a great thing, to bring Indian into the new century, | So I thought, what a great thing, to bring Indian into the new century, |
60 | 00:02:46,960 | 00:02:49,280 | sleek but also using traditional techniques | sleek but also using traditional techniques |
61 | 00:02:49,480 | 00:02:51,520 | with the great Australian produce we have available. | with the great Australian produce we have available. |
62 | 00:02:51,720 | 00:02:54,560 | That is a seriously good curry. So delicious. | That is a seriously good curry. So delicious. |
63 | 00:02:54,760 | 00:02:57,240 | Will refined and contemporary win out? | Will refined and contemporary win out? |
64 | 00:02:57,440 | 00:03:01,040 | Or will the pride and tradition of our home cooks take it home? | Or will the pride and tradition of our home cooks take it home? |
65 | 00:03:05,440 | 00:03:07,280 | Welcome back to the Chefs' Line. | Welcome back to the Chefs' Line. |
66 | 00:03:07,480 | 00:03:09,160 | Last night, | Last night, |
67 | 00:03:09,360 | 00:03:11,440 | the winner was you, Shruti! | the winner was you, Shruti! |
68 | 00:03:11,640 | 00:03:13,840 | Your butter chicken was incredible. | Your butter chicken was incredible. |
69 | 00:03:14,040 | 00:03:15,200 | Thank you. | Thank you. |
70 | 00:03:15,400 | 00:03:18,080 | Cooing is my passion and being judged by a chef like you | Cooing is my passion and being judged by a chef like you |
71 | 00:03:18,280 | 00:03:20,400 | and getting the standout dish | and getting the standout dish |
72 | 00:03:20,600 | 00:03:21,920 | really means a lot. | really means a lot. |
73 | 00:03:22,120 | 00:03:25,960 | Gus, do you think you could be the last home cook standing? | Gus, do you think you could be the last home cook standing? |
74 | 00:03:26,160 | 00:03:27,400 | Mm, might be a bit challenging | Mm, might be a bit challenging |
75 | 00:03:27,600 | 00:03:29,680 | because of this person in front of me with the trophy, | because of this person in front of me with the trophy, |
76 | 00:03:29,880 | 00:03:32,680 | she's dented my confidence a little but I intend to build it up today. | she's dented my confidence a little but I intend to build it up today. |
77 | 00:03:32,920 | 00:03:36,000 | I'd be worried, Gus - we're losing them from the back and working our way up. | I'd be worried, Gus - we're losing them from the back and working our way up. |
78 | 00:03:36,200 | 00:03:38,760 | (LAUGHS) Yeah, I know! | (LAUGHS) Yeah, I know! |
79 | 00:03:38,960 | 00:03:40,760 | Anjali, how are you feeling? | Anjali, how are you feeling? |
80 | 00:03:40,960 | 00:03:45,000 | I'm feeling a lot more confident on the second night of cooking. | I'm feeling a lot more confident on the second night of cooking. |
81 | 00:03:45,200 | 00:03:47,520 | I feel like I know my way around the kitchen a bit more. | I feel like I know my way around the kitchen a bit more. |
82 | 00:03:47,720 | 00:03:50,000 | Feeling good, positive. | Feeling good, positive. |
83 | 00:03:50,200 | 00:03:54,680 | Executive chef Adam, who is next in your chefs' line to cook tonight? | Executive chef Adam, who is next in your chefs' line to cook tonight? |
84 | 00:03:54,880 | 00:03:56,800 | Tonight, we have Sundar, our station chef | Tonight, we have Sundar, our station chef |
85 | 00:03:57,000 | 00:03:58,680 | who's gonna challenge the three home cooks | who's gonna challenge the three home cooks |
86 | 00:03:58,880 | 00:04:00,920 | and give you a good run for your money. | and give you a good run for your money. |
87 | 00:04:01,120 | 00:04:03,960 | Station Chef Sundar, it's time for you to step up | Station Chef Sundar, it's time for you to step up |
88 | 00:04:04,160 | 00:04:06,840 | and represent your restaurant. | and represent your restaurant. |
89 | 00:04:07,040 | 00:04:08,480 | Go, Sundar. | Go, Sundar. |
90 | 00:04:09,760 | 00:04:12,520 | Sundar, how long professionally have you been cooking for? | Sundar, how long professionally have you been cooking for? |
91 | 00:04:12,720 | 00:04:14,520 | Ah, more than 20 years. | Ah, more than 20 years. |
92 | 00:04:14,720 | 00:04:16,600 | More than 20 years? MARK OLIVE: Wow. | More than 20 years? MARK OLIVE: Wow. |
93 | 00:04:16,800 | 00:04:18,080 | Does that scare you at all? | Does that scare you at all? |
94 | 00:04:18,280 | 00:04:20,680 | Very much so, yes. That's scary. | Very much so, yes. That's scary. |
95 | 00:04:20,880 | 00:04:22,360 | (LAUGHTER) | (LAUGHTER) |
96 | 00:04:22,560 | 00:04:25,640 | And now we want to see your best... | And now we want to see your best... |
97 | 00:04:27,360 | 00:04:28,640 | ..pakoras! | ..pakoras! |
98 | 00:04:28,840 | 00:04:30,560 | Right. Ooh, yes. | Right. Ooh, yes. |
99 | 00:04:30,760 | 00:04:33,320 | MAEVE O'MEARA: Found on every street corner in India, | MAEVE O'MEARA: Found on every street corner in India, |
100 | 00:04:33,520 | 00:04:36,640 | pakoras are deep-fried fritters made with chickpea batter | pakoras are deep-fried fritters made with chickpea batter |
101 | 00:04:36,840 | 00:04:38,760 | and are most commonly vegetarian, | and are most commonly vegetarian, |
102 | 00:04:38,960 | 00:04:42,440 | with potatoes, spinach and onion being the main staple. | with potatoes, spinach and onion being the main staple. |
103 | 00:04:42,640 | 00:04:45,880 | They're traditionally served with a spicy chutney. | They're traditionally served with a spicy chutney. |
104 | 00:04:46,080 | 00:04:49,640 | So the best plate on the pass will be judged by one of us. | So the best plate on the pass will be judged by one of us. |
105 | 00:04:49,840 | 00:04:52,600 | Tonight... that's Mark. | Tonight... that's Mark. |
106 | 00:04:52,800 | 00:04:58,520 | Well, people, I want to see that perfect pakora pop. | Well, people, I want to see that perfect pakora pop. |
107 | 00:04:58,720 | 00:05:01,920 | Our home cooks will need to create a better version of pakora | Our home cooks will need to create a better version of pakora |
108 | 00:05:02,120 | 00:05:03,560 | than station chef Sundar | than station chef Sundar |
109 | 00:05:03,760 | 00:05:09,080 | to impress blind-tasting judge Mark and move up the Chefs' Line. | to impress blind-tasting judge Mark and move up the Chefs' Line. |
110 | 00:05:09,280 | 00:05:14,000 | You have one hour until we need your plates on the pass, so let's cook. | You have one hour until we need your plates on the pass, so let's cook. |
111 | 00:05:14,200 | 00:05:15,680 | Go, Sundar! | Go, Sundar! |
112 | 00:05:23,240 | 00:05:26,640 | I love to cook a good meal and share it with others. | I love to cook a good meal and share it with others. |
113 | 00:05:26,840 | 00:05:29,320 | For me, it's the most humbling experience, it's the best feeling. | For me, it's the most humbling experience, it's the best feeling. |
114 | 00:05:29,520 | 00:05:32,840 | SHRUTI: It is very important for me to represent Indian cuisine. | SHRUTI: It is very important for me to represent Indian cuisine. |
115 | 00:05:33,040 | 00:05:37,560 | I'm living a dream that, yes, I can show the world I can cook. | I'm living a dream that, yes, I can show the world I can cook. |
116 | 00:05:37,760 | 00:05:41,480 | ANJALI: I've learned everything I know about cooking from my mother, | ANJALI: I've learned everything I know about cooking from my mother, |
117 | 00:05:41,680 | 00:05:44,440 | so I'm her representative. | so I'm her representative. |
118 | 00:05:44,640 | 00:05:46,480 | It's important I do a good job. | It's important I do a good job. |
119 | 00:05:49,880 | 00:05:55,400 | I'm making spinach pakoras with tamarind chutney and mint chutney. | I'm making spinach pakoras with tamarind chutney and mint chutney. |
120 | 00:05:55,600 | 00:05:57,400 | It's the ultimate comfort food. | It's the ultimate comfort food. |
121 | 00:05:57,600 | 00:05:59,960 | The spinach makes it slightly healthier as well | The spinach makes it slightly healthier as well |
122 | 00:06:00,160 | 00:06:01,160 | for something that's fried. | for something that's fried. |
123 | 00:06:01,360 | 00:06:02,880 | My mum makes it with green chilli, | My mum makes it with green chilli, |
124 | 00:06:03,080 | 00:06:05,360 | a lot of green chilli, as a matter of fact, | a lot of green chilli, as a matter of fact, |
125 | 00:06:05,560 | 00:06:06,520 | and it's kind of dry. | and it's kind of dry. |
126 | 00:06:06,720 | 00:06:07,840 | It's not a batter. | It's not a batter. |
127 | 00:06:08,040 | 00:06:11,080 | The pakoras go into a chickpea dough. | The pakoras go into a chickpea dough. |
128 | 00:06:11,280 | 00:06:12,760 | It's not really like batter. | It's not really like batter. |
129 | 00:06:12,960 | 00:06:15,520 | The reason why I want to go with a dryer batter | The reason why I want to go with a dryer batter |
130 | 00:06:15,720 | 00:06:18,800 | is because it gives the pakoras that added crunch | is because it gives the pakoras that added crunch |
131 | 00:06:19,000 | 00:06:22,040 | while keeping the centre nice and soft and gooey. | while keeping the centre nice and soft and gooey. |
132 | 00:06:22,240 | 00:06:24,240 | So that's what my mum does differently. | So that's what my mum does differently. |
133 | 00:06:24,440 | 00:06:26,960 | What I'm doing is adding a bit of coconut milk to that | What I'm doing is adding a bit of coconut milk to that |
134 | 00:06:27,160 | 00:06:29,480 | to make the flavours pop. | to make the flavours pop. |
135 | 00:06:29,680 | 00:06:32,640 | It's something that's very close to my heart. It's my mum's recipe. | It's something that's very close to my heart. It's my mum's recipe. |
136 | 00:06:32,840 | 00:06:35,280 | I really want to make her proud with this one. | I really want to make her proud with this one. |
137 | 00:06:38,000 | 00:06:41,000 | I'm making pakoras, ah, vegetarian pakoras. | I'm making pakoras, ah, vegetarian pakoras. |
138 | 00:06:41,200 | 00:06:43,280 | To make my pakoras you basically start with your batter. | To make my pakoras you basically start with your batter. |
139 | 00:06:43,480 | 00:06:45,400 | Just mixing the batter at the moment | Just mixing the batter at the moment |
140 | 00:06:45,600 | 00:06:48,160 | so it's got self-raising flour and some chickpea flour. | so it's got self-raising flour and some chickpea flour. |
141 | 00:06:48,360 | 00:06:49,840 | We're gonna mix that in. | We're gonna mix that in. |
142 | 00:06:50,040 | 00:06:52,240 | It needs to be not too liquid and not too thick either. | It needs to be not too liquid and not too thick either. |
143 | 00:06:52,440 | 00:06:54,240 | It's just got to be just the right consistency. | It's just got to be just the right consistency. |
144 | 00:06:54,440 | 00:06:56,200 | It's hard to explain but once you put it in the oil | It's hard to explain but once you put it in the oil |
145 | 00:06:56,400 | 00:06:58,240 | you know straightaway whether you've got it or not, | you know straightaway whether you've got it or not, |
146 | 00:06:58,440 | 00:06:59,720 | so I'll soon find out. | so I'll soon find out. |
147 | 00:06:59,920 | 00:07:01,760 | And then you add whatever you want in it. | And then you add whatever you want in it. |
148 | 00:07:01,960 | 00:07:03,640 | In my case, potatoes go in, | In my case, potatoes go in, |
149 | 00:07:03,840 | 00:07:06,200 | red onions go in, some sliced coriander leaves go in. | red onions go in, some sliced coriander leaves go in. |
150 | 00:07:06,400 | 00:07:09,640 | Give it a bit of a stir and away we go. | Give it a bit of a stir and away we go. |
151 | 00:07:13,800 | 00:07:18,560 | So tonight I am making bread potato pakoras with sweet-and-sour chutney. | So tonight I am making bread potato pakoras with sweet-and-sour chutney. |
152 | 00:07:19,640 | 00:07:23,680 | So after the potatoes are boiled, I add some masalas in it | So after the potatoes are boiled, I add some masalas in it |
153 | 00:07:23,880 | 00:07:26,240 | and re-cook it with a little bit of oil. | and re-cook it with a little bit of oil. |
154 | 00:07:26,440 | 00:07:28,480 | DAN HONG: Hi. What are you doing? | DAN HONG: Hi. What are you doing? |
155 | 00:07:28,680 | 00:07:31,280 | So this is, ah, potatoes stuffed inside the bread. | So this is, ah, potatoes stuffed inside the bread. |
156 | 00:07:31,480 | 00:07:34,160 | These are the potatoes going on the bread and deep-fried. | These are the potatoes going on the bread and deep-fried. |
157 | 00:07:34,360 | 00:07:37,320 | Oh, wow. In the flour mixes. | Oh, wow. In the flour mixes. |
158 | 00:07:37,520 | 00:07:39,200 | So it's sort of like an Indian potato scallop? | So it's sort of like an Indian potato scallop? |
159 | 00:07:39,400 | 00:07:42,360 | So usually you eat pakoras with the bread, like a slice of bread. | So usually you eat pakoras with the bread, like a slice of bread. |
160 | 00:07:42,560 | 00:07:45,920 | Chutney is applied on it and then the pakoras inside the bread. | Chutney is applied on it and then the pakoras inside the bread. |
161 | 00:07:46,120 | 00:07:48,320 | But this is the pakoras with the bread itself. | But this is the pakoras with the bread itself. |
162 | 00:07:48,520 | 00:07:51,200 | Oh, it's like an inside-out pakora? Inside-out pakora, yes. | Oh, it's like an inside-out pakora? Inside-out pakora, yes. |
163 | 00:07:51,400 | 00:07:52,840 | That sounds delicious. | That sounds delicious. |
164 | 00:07:53,040 | 00:07:55,280 | It's like a coated deep-fried sandwich. | It's like a coated deep-fried sandwich. |
165 | 00:07:55,480 | 00:07:58,600 | And that's how you get your bread pakora. | And that's how you get your bread pakora. |
166 | 00:08:12,760 | 00:08:13,800 | Sundar. Yes, Chef. | Sundar. Yes, Chef. |
167 | 00:08:14,000 | 00:08:15,600 | What kind of pakoras are you making today? | What kind of pakoras are you making today? |
168 | 00:08:15,800 | 00:08:18,600 | I'm gonna make tonight soft shell crab pakora. | I'm gonna make tonight soft shell crab pakora. |
169 | 00:08:18,800 | 00:08:20,960 | With, ah... What's your accompaniment? | With, ah... What's your accompaniment? |
170 | 00:08:21,160 | 00:08:22,920 | Pickled cucumber. Pickled cucumber, yes. | Pickled cucumber. Pickled cucumber, yes. |
171 | 00:08:23,120 | 00:08:24,840 | And mayo sauce. And mayo sauce? Oh. | And mayo sauce. And mayo sauce? Oh. |
172 | 00:08:25,040 | 00:08:27,240 | Is this something you make in the restaurant? | Is this something you make in the restaurant? |
173 | 00:08:27,440 | 00:08:29,240 | You don't put pakoras in the tandoor oven do you? | You don't put pakoras in the tandoor oven do you? |
174 | 00:08:29,440 | 00:08:31,080 | No, that's right. (LAUGHS) | No, that's right. (LAUGHS) |
175 | 00:08:31,280 | 00:08:32,440 | We don't cook in the tandoor. | We don't cook in the tandoor. |
176 | 00:08:32,640 | 00:08:34,880 | Sundar's the master of the tandoori oven. | Sundar's the master of the tandoori oven. |
177 | 00:08:35,080 | 00:08:36,640 | You know, he's station cook there so he... | You know, he's station cook there so he... |
178 | 00:08:36,840 | 00:08:38,720 | He was thrown in the deep end. | He was thrown in the deep end. |
179 | 00:08:38,920 | 00:08:40,400 | So you don't usually make this at all? | So you don't usually make this at all? |
180 | 00:08:40,600 | 00:08:42,240 | No. | No. |
181 | 00:08:42,440 | 00:08:44,240 | OK. Does that make you worried at all? | OK. Does that make you worried at all? |
182 | 00:08:44,440 | 00:08:45,600 | Uh, not really. | Uh, not really. |
183 | 00:08:45,800 | 00:08:47,960 | OK. What about you, Adam? Are you worried? | OK. What about you, Adam? Are you worried? |
184 | 00:08:48,160 | 00:08:50,960 | Uh... no. I was gonna say not really, but kind of. | Uh... no. I was gonna say not really, but kind of. |
185 | 00:08:51,160 | 00:08:54,040 | A bit... I think he's racing against the clock. | A bit... I think he's racing against the clock. |
186 | 00:08:54,240 | 00:08:55,920 | So I think he needs to hurry up a bit. | So I think he needs to hurry up a bit. |
187 | 00:08:56,120 | 00:08:59,320 | The soft shell crab pakora is one of the highest-selling dishes at Tonka | The soft shell crab pakora is one of the highest-selling dishes at Tonka |
188 | 00:08:59,520 | 00:09:00,720 | 'cause people just love crab. | 'cause people just love crab. |
189 | 00:09:00,920 | 00:09:02,240 | So I know that the dish is great | So I know that the dish is great |
190 | 00:09:02,440 | 00:09:05,080 | but I've got some really great home cooks to compete against. | but I've got some really great home cooks to compete against. |
191 | 00:09:07,920 | 00:09:11,520 | There's 30 minutes left. 30 minutes to go. | There's 30 minutes left. 30 minutes to go. |
192 | 00:09:11,720 | 00:09:13,160 | GUS: So far so good. | GUS: So far so good. |
193 | 00:09:13,360 | 00:09:16,600 | The batter is done so now I'm just doing the chutney bit. | The batter is done so now I'm just doing the chutney bit. |
194 | 00:09:16,800 | 00:09:19,160 | Mint leaves, coriander leaves in there, give it a whiz. | Mint leaves, coriander leaves in there, give it a whiz. |
195 | 00:09:20,200 | 00:09:23,600 | Bit of salt, oil... (CHUCKLES) See what happens. | Bit of salt, oil... (CHUCKLES) See what happens. |
196 | 00:09:29,280 | 00:09:31,200 | SUNDAR: The hardest was the mayonnaise. | SUNDAR: The hardest was the mayonnaise. |
197 | 00:09:31,400 | 00:09:36,160 | The egg was cold and that, um, vinegar and vegetable oil | The egg was cold and that, um, vinegar and vegetable oil |
198 | 00:09:36,360 | 00:09:37,560 | was room temperature. | was room temperature. |
199 | 00:09:38,680 | 00:09:40,600 | Just nice and fast, Chef. Slowly. | Just nice and fast, Chef. Slowly. |
200 | 00:09:40,800 | 00:09:42,920 | ALYSSA: Does it look thick, Sundar? Does it look thick? | ALYSSA: Does it look thick, Sundar? Does it look thick? |
201 | 00:09:43,120 | 00:09:45,120 | ADAM: Stop, stop, stop. I reckon it's split. | ADAM: Stop, stop, stop. I reckon it's split. |
202 | 00:09:45,320 | 00:09:48,120 | Yeah, you've you've split the mayonnaise. | Yeah, you've you've split the mayonnaise. |
203 | 00:09:48,320 | 00:09:50,560 | I think ditch the mayonnaise and just do your crab. | I think ditch the mayonnaise and just do your crab. |
204 | 00:09:50,760 | 00:09:52,920 | You know, to be thrown in the deep end, under the pressure, | You know, to be thrown in the deep end, under the pressure, |
205 | 00:09:53,120 | 00:09:55,520 | tripping up on the mayonnaise, it was difficult to watch. | tripping up on the mayonnaise, it was difficult to watch. |
206 | 00:09:55,720 | 00:09:58,200 | You can do it, Chef. We believe in you. | You can do it, Chef. We believe in you. |
207 | 00:09:58,400 | 00:10:00,440 | You're trying to be the puppeteer and you're so... | You're trying to be the puppeteer and you're so... |
208 | 00:10:00,640 | 00:10:01,960 | But the puppet wasn't moving! | But the puppet wasn't moving! |
209 | 00:10:02,160 | 00:10:03,960 | I think I'm just gonna have to quickly redo it. | I think I'm just gonna have to quickly redo it. |
210 | 00:10:04,160 | 00:10:06,280 | I really, really hope that it's up to my standard. | I really, really hope that it's up to my standard. |
211 | 00:10:06,480 | 00:10:08,600 | Not going too well. They're not crisping up at all. | Not going too well. They're not crisping up at all. |
212 | 00:10:08,800 | 00:10:10,880 | Don't worry, don't worry, don't worry, don't worry. | Don't worry, don't worry, don't worry, don't worry. |
213 | 00:10:11,080 | 00:10:12,720 | I hope I'll get another trophy. | I hope I'll get another trophy. |
214 | 00:10:20,920 | 00:10:23,600 | MAEVE O'MEARA: Our three home cooks and station chef Sundar... | MAEVE O'MEARA: Our three home cooks and station chef Sundar... |
215 | 00:10:23,800 | 00:10:25,640 | Bring it home, Sundar, you can bring it home. | Bring it home, Sundar, you can bring it home. |
216 | 00:10:25,840 | 00:10:28,200 | ..have just one hour to create their versions | ..have just one hour to create their versions |
217 | 00:10:28,400 | 00:10:30,280 | of the Indian fritter pakora, | of the Indian fritter pakora, |
218 | 00:10:30,480 | 00:10:32,800 | all in an attempt to delight the tastebuds | all in an attempt to delight the tastebuds |
219 | 00:10:33,000 | 00:10:34,640 | of blind-tasting judge Mark, | of blind-tasting judge Mark, |
220 | 00:10:34,840 | 00:10:37,200 | who won't know who cooked which dish. | who won't know who cooked which dish. |
221 | 00:10:37,400 | 00:10:39,360 | Pakoras, Mark. | Pakoras, Mark. |
222 | 00:10:39,560 | 00:10:41,440 | A very famous deep-fried snack in India. | A very famous deep-fried snack in India. |
223 | 00:10:41,640 | 00:10:42,680 | Mm-hm. | Mm-hm. |
224 | 00:10:42,880 | 00:10:45,480 | I'm looking for something that's gonna be crunchy on the outside. | I'm looking for something that's gonna be crunchy on the outside. |
225 | 00:10:45,680 | 00:10:48,520 | I need all of the vegetables on the inside, | I need all of the vegetables on the inside, |
226 | 00:10:48,720 | 00:10:49,880 | steamed really well. | steamed really well. |
227 | 00:10:50,080 | 00:10:54,480 | We want that oil to be nice and hot so it's gonna cook really well | We want that oil to be nice and hot so it's gonna cook really well |
228 | 00:10:54,680 | 00:10:56,800 | and it's gonna crisp up straightaway. | and it's gonna crisp up straightaway. |
229 | 00:10:57,000 | 00:10:58,400 | Go, Chef, go. Pour it all in. Stop it. | Go, Chef, go. Pour it all in. Stop it. |
230 | 00:10:58,600 | 00:11:00,280 | Pour it in, pour it in. Pour it all in. | Pour it in, pour it in. Pour it all in. |
231 | 00:11:00,480 | 00:11:02,120 | Everything, everything, everything. | Everything, everything, everything. |
232 | 00:11:02,320 | 00:11:05,000 | Sundar, station chef, he's been a cook for 20 years | Sundar, station chef, he's been a cook for 20 years |
233 | 00:11:05,200 | 00:11:08,040 | but most of that time, I'm pretty sure he was on the tandoor oven. | but most of that time, I'm pretty sure he was on the tandoor oven. |
234 | 00:11:08,240 | 00:11:09,640 | More, more, more, go. | More, more, more, go. |
235 | 00:11:09,840 | 00:11:12,000 | There's only 20 minutes to go. He hasn't even got his oil on. | There's only 20 minutes to go. He hasn't even got his oil on. |
236 | 00:11:12,200 | 00:11:13,400 | Fill it up. Fill up the fryer. | Fill it up. Fill up the fryer. |
237 | 00:11:13,600 | 00:11:16,760 | And he just split his mayonnaise and he's got to make it again! | And he just split his mayonnaise and he's got to make it again! |
238 | 00:11:20,280 | 00:11:23,640 | So I wanted to cook in small bite-sized clumps. | So I wanted to cook in small bite-sized clumps. |
239 | 00:11:23,840 | 00:11:27,640 | Essentially, um, it's just onion and spinach | Essentially, um, it's just onion and spinach |
240 | 00:11:27,840 | 00:11:30,520 | so there's really not much to cook so I'll keep an eye on it | so there's really not much to cook so I'll keep an eye on it |
241 | 00:11:30,720 | 00:11:34,120 | and make sure it doesn't over-fry and become like poppadum, you know? | and make sure it doesn't over-fry and become like poppadum, you know? |
242 | 00:11:34,320 | 00:11:36,160 | So it still needs to have a gooey centre | So it still needs to have a gooey centre |
243 | 00:11:36,360 | 00:11:39,440 | but crunchy... arms and legs coming out of it. | but crunchy... arms and legs coming out of it. |
244 | 00:11:39,640 | 00:11:43,960 | I like the colour on them now, so I think that might have worked. | I like the colour on them now, so I think that might have worked. |
245 | 00:11:44,160 | 00:11:46,480 | Though my pakoras came out the way I wanted them to, | Though my pakoras came out the way I wanted them to, |
246 | 00:11:46,680 | 00:11:49,480 | my mint chutney was over-salted. | my mint chutney was over-salted. |
247 | 00:11:49,680 | 00:11:52,440 | Um, I think I'm just gonna have to quickly redo it | Um, I think I'm just gonna have to quickly redo it |
248 | 00:11:52,640 | 00:11:53,720 | and, ah... yeah, see how we go, | and, ah... yeah, see how we go, |
249 | 00:11:53,920 | 00:11:55,880 | because I don't really need too much of it. | because I don't really need too much of it. |
250 | 00:11:56,080 | 00:11:57,320 | Just a little bit is enough. | Just a little bit is enough. |
251 | 00:11:57,520 | 00:12:01,480 | I really, really hope the mint chutney is up to my standard. | I really, really hope the mint chutney is up to my standard. |
252 | 00:12:05,720 | 00:12:07,000 | So far so good. | So far so good. |
253 | 00:12:07,200 | 00:12:08,840 | I'll just cut them and deep-fry them again. | I'll just cut them and deep-fry them again. |
254 | 00:12:09,040 | 00:12:12,720 | I'm trying to give it proper shape, I just cut it and re-fry it. | I'm trying to give it proper shape, I just cut it and re-fry it. |
255 | 00:12:12,920 | 00:12:15,440 | So it's like a coated deep-fried sandwich. | So it's like a coated deep-fried sandwich. |
256 | 00:12:15,640 | 00:12:18,120 | Bread and the coating should be crunchy | Bread and the coating should be crunchy |
257 | 00:12:18,320 | 00:12:19,800 | and the middle should be soft, | and the middle should be soft, |
258 | 00:12:20,000 | 00:12:22,360 | bringing all the textures in one pakora. | bringing all the textures in one pakora. |
259 | 00:12:22,560 | 00:12:24,920 | I hope so, I'll get another trophy. | I hope so, I'll get another trophy. |
260 | 00:12:27,200 | 00:12:29,480 | KAY-LENE: You can do it, Chef. We believe in you. | KAY-LENE: You can do it, Chef. We believe in you. |
261 | 00:12:29,680 | 00:12:31,680 | ALYSSA: You can do it. Come on, Sundy! | ALYSSA: You can do it. Come on, Sundy! |
262 | 00:12:31,880 | 00:12:33,920 | So, Adam, he split the mayonnaise, he had to do it again. | So, Adam, he split the mayonnaise, he had to do it again. |
263 | 00:12:34,120 | 00:12:36,320 | He just put the oil on. What's going on? | He just put the oil on. What's going on? |
264 | 00:12:36,520 | 00:12:39,040 | ADAM: I think we really might be in trouble with the fryer, | ADAM: I think we really might be in trouble with the fryer, |
265 | 00:12:39,240 | 00:12:41,360 | so our oil might not be at the optimum temperature. | so our oil might not be at the optimum temperature. |
266 | 00:12:41,560 | 00:12:44,040 | We're only doing, like, small soft shell crab | We're only doing, like, small soft shell crab |
267 | 00:12:44,240 | 00:12:46,000 | so we might get away with it, hopefully. | so we might get away with it, hopefully. |
268 | 00:12:46,200 | 00:12:48,320 | So you're laughing a bit. Is that, like, a nervous laugh? | So you're laughing a bit. Is that, like, a nervous laugh? |
269 | 00:12:48,520 | 00:12:50,640 | It is a nervous laugh. (LAUGHS) | It is a nervous laugh. (LAUGHS) |
270 | 00:12:50,840 | 00:12:52,320 | It was difficult to watch. | It was difficult to watch. |
271 | 00:12:52,520 | 00:12:54,600 | You're trying to, like, be the puppeteer and you're... | You're trying to, like, be the puppeteer and you're... |
272 | 00:12:54,800 | 00:12:55,960 | But the puppet wasn't moving! | But the puppet wasn't moving! |
273 | 00:12:56,160 | 00:12:58,320 | You know, so it wasn't doing what you want it to do. | You know, so it wasn't doing what you want it to do. |
274 | 00:13:00,200 | 00:13:02,280 | There's five minutes to go. | There's five minutes to go. |
275 | 00:13:03,520 | 00:13:05,440 | Five minutes to go. | Five minutes to go. |
276 | 00:13:05,640 | 00:13:08,080 | Gus, how is it all going? Not going too well. | Gus, how is it all going? Not going too well. |
277 | 00:13:08,280 | 00:13:09,400 | Somehow I think | Somehow I think |
278 | 00:13:09,600 | 00:13:11,840 | I might have either put too much of one flour or the other. | I might have either put too much of one flour or the other. |
279 | 00:13:12,040 | 00:13:13,800 | So not crisping up at all. OK. | So not crisping up at all. OK. |
280 | 00:13:14,000 | 00:13:16,680 | So that is probably the biggest challenge I have. | So that is probably the biggest challenge I have. |
281 | 00:13:16,880 | 00:13:20,080 | Do you think you can fix it? Yes. Possibly. | Do you think you can fix it? Yes. Possibly. |
282 | 00:13:20,280 | 00:13:22,760 | They weren't getting crispy, they were getting puffy | They weren't getting crispy, they were getting puffy |
283 | 00:13:22,960 | 00:13:25,080 | so I knew the batter was too thick | so I knew the batter was too thick |
284 | 00:13:25,280 | 00:13:27,600 | so I had to add a bit more water and then I tried again. | so I had to add a bit more water and then I tried again. |
285 | 00:13:31,920 | 00:13:34,080 | ANJALI: With the presentation of my pakoras | ANJALI: With the presentation of my pakoras |
286 | 00:13:34,280 | 00:13:38,240 | I was trying to represent Indian cuisine literally and figuratively. | I was trying to represent Indian cuisine literally and figuratively. |
287 | 00:13:38,440 | 00:13:40,760 | I went with the Indian flag, | I went with the Indian flag, |
288 | 00:13:40,960 | 00:13:43,120 | I hope it impresses the judges. | I hope it impresses the judges. |
289 | 00:13:43,320 | 00:13:46,000 | I am really concerned about station chef Sundar. | I am really concerned about station chef Sundar. |
290 | 00:13:46,200 | 00:13:48,080 | He's only just started frying his crabs. | He's only just started frying his crabs. |
291 | 00:13:48,280 | 00:13:50,160 | There's two minutes left | There's two minutes left |
292 | 00:13:50,360 | 00:13:53,360 | and the first one he put in got stuck to the basket. | and the first one he put in got stuck to the basket. |
293 | 00:13:53,560 | 00:13:55,600 | SHRUTI: Sweet-and-sour chutney on one side | SHRUTI: Sweet-and-sour chutney on one side |
294 | 00:13:55,800 | 00:13:57,600 | and green chutney on the other side | and green chutney on the other side |
295 | 00:13:57,800 | 00:14:00,040 | and then the crispy pakoras in the centre. | and then the crispy pakoras in the centre. |
296 | 00:14:01,880 | 00:14:03,640 | Reasonably happy the dish was more than edible. | Reasonably happy the dish was more than edible. |
297 | 00:14:03,840 | 00:14:05,480 | It was quite nice. I had one myself. | It was quite nice. I had one myself. |
298 | 00:14:05,680 | 00:14:07,400 | MELISSA LEONG: One minute. | MELISSA LEONG: One minute. |
299 | 00:14:07,600 | 00:14:08,680 | ANJALI: I'm very happy. | ANJALI: I'm very happy. |
300 | 00:14:08,880 | 00:14:09,800 | They were nice and crunchy. | They were nice and crunchy. |
301 | 00:14:10,000 | 00:14:12,040 | And nice gooey centre, which was exactly what I wanted. | And nice gooey centre, which was exactly what I wanted. |
302 | 00:14:12,240 | 00:14:13,320 | Go, go, go, go! | Go, go, go, go! |
303 | 00:14:13,520 | 00:14:15,080 | SHRUTI: The only thing I was worried about | SHRUTI: The only thing I was worried about |
304 | 00:14:15,280 | 00:14:17,280 | that the judges aren't gonna like my concept. | that the judges aren't gonna like my concept. |
305 | 00:14:17,480 | 00:14:19,480 | I could have make a traditional pakora as well | I could have make a traditional pakora as well |
306 | 00:14:19,680 | 00:14:21,280 | but I wanted to think out of the box. | but I wanted to think out of the box. |
307 | 00:14:21,480 | 00:14:24,160 | ADAM: You've got 20 seconds. ALYSSA: Plate up, get it down there. | ADAM: You've got 20 seconds. ALYSSA: Plate up, get it down there. |
308 | 00:14:24,360 | 00:14:26,640 | Chef, chef, put that crab on the plate and bring it to the pass. | Chef, chef, put that crab on the plate and bring it to the pass. |
309 | 00:14:26,840 | 00:14:29,000 | Just put that crab on the plate and bring it to the pass. | Just put that crab on the plate and bring it to the pass. |
310 | 00:14:29,200 | 00:14:30,840 | Don't worry about it! Put it on the plate! | Don't worry about it! Put it on the plate! |
311 | 00:14:35,680 | 00:14:37,520 | (APPLAUSE) | (APPLAUSE) |
312 | 00:14:42,480 | 00:14:44,200 | Good job! | Good job! |
313 | 00:14:44,400 | 00:14:46,800 | You know, to be thrown in the deep end, under the pressure... | You know, to be thrown in the deep end, under the pressure... |
314 | 00:14:47,000 | 00:14:50,400 | He's seen the dish a hundred million times but actually never cooked it. | He's seen the dish a hundred million times but actually never cooked it. |
315 | 00:14:50,600 | 00:14:52,760 | So good, Chef. He did a great job. | So good, Chef. He did a great job. |
316 | 00:14:52,960 | 00:14:54,560 | We are so proud of you. | We are so proud of you. |
317 | 00:14:55,800 | 00:14:59,880 | It really came down to the last 10 seconds. | It really came down to the last 10 seconds. |
318 | 00:15:00,080 | 00:15:02,760 | MARK OLIVE: I've eaten a lot of pakoras but nothing like this. | MARK OLIVE: I've eaten a lot of pakoras but nothing like this. |
319 | 00:15:02,960 | 00:15:06,240 | It's all in your hands. The best plate on the pass was... | It's all in your hands. The best plate on the pass was... |
320 | 00:15:16,160 | 00:15:18,880 | GUS: I'm worried about the batter. See how we go. | GUS: I'm worried about the batter. See how we go. |
321 | 00:15:19,080 | 00:15:21,320 | MAEVE O'MEARA: Our three home cooks and station chef Sundar | MAEVE O'MEARA: Our three home cooks and station chef Sundar |
322 | 00:15:21,520 | 00:15:23,760 | have just produced their best versions | have just produced their best versions |
323 | 00:15:23,960 | 00:15:25,840 | of the Indian street food pakora. | of the Indian street food pakora. |
324 | 00:15:26,040 | 00:15:30,080 | And now blind-tasting judge Mark will sample their dishes. | And now blind-tasting judge Mark will sample their dishes. |
325 | 00:15:30,280 | 00:15:33,920 | Well, Mark, you missed a crazy, crazy cook-off. | Well, Mark, you missed a crazy, crazy cook-off. |
326 | 00:15:34,120 | 00:15:35,800 | It was fast, it was furious. | It was fast, it was furious. |
327 | 00:15:36,000 | 00:15:39,320 | It really came down to the last 10 seconds. | It really came down to the last 10 seconds. |
328 | 00:15:39,520 | 00:15:40,960 | Really? Wow. | Really? Wow. |
329 | 00:15:41,160 | 00:15:43,000 | They look really interesting, don't they? | They look really interesting, don't they? |
330 | 00:15:43,200 | 00:15:46,120 | My first pakora was years ago in the late '80s | My first pakora was years ago in the late '80s |
331 | 00:15:46,320 | 00:15:48,840 | and this is basically how I remember it. | and this is basically how I remember it. |
332 | 00:15:49,040 | 00:15:50,560 | Was that how you remember it? | Was that how you remember it? |
333 | 00:15:50,760 | 00:15:52,440 | (LAUGHTER) Was that? | (LAUGHTER) Was that? |
334 | 00:15:52,640 | 00:15:54,080 | Look, we'll get there. | Look, we'll get there. |
335 | 00:15:55,120 | 00:15:57,080 | MELISSA LEONG: It's potato and onion pakora | MELISSA LEONG: It's potato and onion pakora |
336 | 00:15:57,280 | 00:15:59,320 | with a coriander and mint chutney. | with a coriander and mint chutney. |
337 | 00:16:01,080 | 00:16:04,480 | This is what I was expecting, potato and the onion. | This is what I was expecting, potato and the onion. |
338 | 00:16:04,680 | 00:16:06,160 | It's classic, isn't it? | It's classic, isn't it? |
339 | 00:16:06,360 | 00:16:10,480 | And the batter on the outside has got that lovely golden look to it. | And the batter on the outside has got that lovely golden look to it. |
340 | 00:16:17,600 | 00:16:19,320 | Nice crunch. | Nice crunch. |
341 | 00:16:20,680 | 00:16:24,520 | What I love about this, it looks like a classic pakora | What I love about this, it looks like a classic pakora |
342 | 00:16:24,720 | 00:16:26,880 | and the batter has been seasoned really well | and the batter has been seasoned really well |
343 | 00:16:27,080 | 00:16:29,120 | and this is not a bad dipping sauce. | and this is not a bad dipping sauce. |
344 | 00:16:29,320 | 00:16:31,160 | The downside... | The downside... |
345 | 00:16:31,360 | 00:16:32,720 | ..too much batter. | ..too much batter. |
346 | 00:16:32,920 | 00:16:35,200 | There could have been more vegetables in there. | There could have been more vegetables in there. |
347 | 00:16:35,400 | 00:16:37,680 | Otherwise, it's a pakora. | Otherwise, it's a pakora. |
348 | 00:16:39,720 | 00:16:44,200 | This is a soft shell crab pakora with preserved lemon mayonnaise. | This is a soft shell crab pakora with preserved lemon mayonnaise. |
349 | 00:16:44,400 | 00:16:47,360 | Presentation-wise, it's... | Presentation-wise, it's... |
350 | 00:16:48,880 | 00:16:50,520 | ..it's a crab on a plate. | ..it's a crab on a plate. |
351 | 00:16:52,160 | 00:16:54,160 | Don't try and leave any for us. I think you... | Don't try and leave any for us. I think you... |
352 | 00:16:54,360 | 00:16:57,240 | Yes, I think... You should really get in there. | Yes, I think... You should really get in there. |
353 | 00:16:58,760 | 00:17:01,080 | Go for it, mate. Yes. | Go for it, mate. Yes. |
354 | 00:17:09,160 | 00:17:12,000 | There is a crunch to it. | There is a crunch to it. |
355 | 00:17:12,200 | 00:17:14,200 | And the crab meat is quite nice. | And the crab meat is quite nice. |
356 | 00:17:15,400 | 00:17:17,440 | And that mayo, it is nice and zesty. | And that mayo, it is nice and zesty. |
357 | 00:17:18,600 | 00:17:22,880 | What's not working for me on this - just one pakora? | What's not working for me on this - just one pakora? |
358 | 00:17:23,080 | 00:17:24,800 | Is it enough? | Is it enough? |
359 | 00:17:26,400 | 00:17:30,800 | This is a bread and potato pakora with a sweet-and-sour chutney | This is a bread and potato pakora with a sweet-and-sour chutney |
360 | 00:17:31,000 | 00:17:32,640 | and a mint and coriander chutney. | and a mint and coriander chutney. |
361 | 00:17:32,840 | 00:17:34,320 | It's interesting! | It's interesting! |
362 | 00:17:34,520 | 00:17:36,360 | And not what I was expecting. | And not what I was expecting. |
363 | 00:17:36,560 | 00:17:37,960 | India is a big country | India is a big country |
364 | 00:17:38,160 | 00:17:41,280 | and they have club sandwiches there, obviously, deep-fried. | and they have club sandwiches there, obviously, deep-fried. |
365 | 00:17:41,480 | 00:17:42,680 | OK. | OK. |
366 | 00:17:45,440 | 00:17:47,360 | It's battered on the outside. | It's battered on the outside. |
367 | 00:17:58,560 | 00:18:01,680 | I'm so curious about this one. | I'm so curious about this one. |
368 | 00:18:01,880 | 00:18:03,520 | The batter is really nice on the outside. | The batter is really nice on the outside. |
369 | 00:18:03,720 | 00:18:06,520 | With that paneer in the middle, it's got lovely flavour. | With that paneer in the middle, it's got lovely flavour. |
370 | 00:18:06,720 | 00:18:09,240 | So it's mashed potato and paneer on the inside. | So it's mashed potato and paneer on the inside. |
371 | 00:18:09,440 | 00:18:11,640 | Wow, they've gone all out, haven't they? | Wow, they've gone all out, haven't they? |
372 | 00:18:11,840 | 00:18:14,240 | I think the only thing is, it's a bit oily. | I think the only thing is, it's a bit oily. |
373 | 00:18:14,440 | 00:18:16,400 | Overall, it looks fantastic. | Overall, it looks fantastic. |
374 | 00:18:16,600 | 00:18:19,720 | It talks pakora but in a different way. | It talks pakora but in a different way. |
375 | 00:18:20,960 | 00:18:22,600 | These are spinach pakoras | These are spinach pakoras |
376 | 00:18:22,800 | 00:18:25,640 | with tamarind and a mint and chilli chutney | with tamarind and a mint and chilli chutney |
377 | 00:18:25,840 | 00:18:28,640 | and a little smear of coconut cream in the middle there. | and a little smear of coconut cream in the middle there. |
378 | 00:18:30,120 | 00:18:32,280 | The presentation is really dainty. | The presentation is really dainty. |
379 | 00:18:32,480 | 00:18:36,120 | You know, Indian flag in there is... well, it's the Indian colours. | You know, Indian flag in there is... well, it's the Indian colours. |
380 | 00:18:36,320 | 00:18:38,480 | Which chutney do you go with? | Which chutney do you go with? |
381 | 00:18:39,640 | 00:18:41,200 | Oh, yes, I would do that too. Oh, yes. | Oh, yes, I would do that too. Oh, yes. |
382 | 00:18:41,400 | 00:18:43,560 | Just gone down the flag. All three, yeah. | Just gone down the flag. All three, yeah. |
383 | 00:18:43,760 | 00:18:45,200 | Boom. | Boom. |
384 | 00:18:47,600 | 00:18:49,000 | This batter is really different. | This batter is really different. |
385 | 00:18:49,200 | 00:18:52,880 | It's not a classic batter that we're used to in a pakora, | It's not a classic batter that we're used to in a pakora, |
386 | 00:18:53,080 | 00:18:55,080 | it's a bit denser. | it's a bit denser. |
387 | 00:18:55,280 | 00:18:57,680 | The batter is a chickpea batter | The batter is a chickpea batter |
388 | 00:18:57,880 | 00:19:01,200 | with a bit of coconut cream mixed into it as well. | with a bit of coconut cream mixed into it as well. |
389 | 00:19:01,400 | 00:19:04,480 | I've eaten a lot of pakoras but nothing like this. | I've eaten a lot of pakoras but nothing like this. |
390 | 00:19:04,680 | 00:19:07,840 | But you know what? Flavour-wise, it works. | But you know what? Flavour-wise, it works. |
391 | 00:19:08,880 | 00:19:11,720 | I'm getting coconut, I'm getting the spices coming through | I'm getting coconut, I'm getting the spices coming through |
392 | 00:19:11,920 | 00:19:15,280 | and, look, the coconut cream and the tamarind and the mint together | and, look, the coconut cream and the tamarind and the mint together |
393 | 00:19:15,480 | 00:19:17,040 | works really well with it. | works really well with it. |
394 | 00:19:17,240 | 00:19:18,720 | I like it. | I like it. |
395 | 00:19:20,840 | 00:19:24,160 | Well, you've got four very different plates of pakoras on the pass, Mark, | Well, you've got four very different plates of pakoras on the pass, Mark, |
396 | 00:19:24,360 | 00:19:25,800 | you're deciding. | you're deciding. |
397 | 00:19:26,000 | 00:19:27,960 | (INHALES) | (INHALES) |
398 | 00:19:35,560 | 00:19:37,760 | MAEVE O'MEARA: It was down to the wire for our three home cooks | MAEVE O'MEARA: It was down to the wire for our three home cooks |
399 | 00:19:37,960 | 00:19:39,320 | and station chef Sundar, | and station chef Sundar, |
400 | 00:19:39,520 | 00:19:42,840 | who have just cooked their interpretations of pakora. | who have just cooked their interpretations of pakora. |
401 | 00:19:44,440 | 00:19:46,520 | Judge Mark has tasted all four dishes | Judge Mark has tasted all four dishes |
402 | 00:19:46,720 | 00:19:49,000 | and is now ready to deliver his verdict | and is now ready to deliver his verdict |
403 | 00:19:49,200 | 00:19:51,680 | on this Indian street food classic. | on this Indian street food classic. |
404 | 00:19:53,040 | 00:19:54,560 | Well, pakoras. | Well, pakoras. |
405 | 00:19:54,760 | 00:19:57,720 | Some are traditional, some modern. | Some are traditional, some modern. |
406 | 00:19:57,920 | 00:20:00,640 | You brought it tonight with all of these different variations | You brought it tonight with all of these different variations |
407 | 00:20:00,840 | 00:20:02,240 | so thank you for that. | so thank you for that. |
408 | 00:20:02,440 | 00:20:05,960 | Gus, how are you feeling now that the battle is over for the night? | Gus, how are you feeling now that the battle is over for the night? |
409 | 00:20:06,160 | 00:20:10,760 | I had some challenges while I was frying which I may have overcome. | I had some challenges while I was frying which I may have overcome. |
410 | 00:20:10,960 | 00:20:12,920 | We'll see. Anjali? | We'll see. Anjali? |
411 | 00:20:13,120 | 00:20:16,480 | I'm hoping that I have made my mum proud. | I'm hoping that I have made my mum proud. |
412 | 00:20:16,680 | 00:20:18,280 | This was my mum's recipe, | This was my mum's recipe, |
413 | 00:20:18,480 | 00:20:21,480 | I really hope that I've done a good job with this one. | I really hope that I've done a good job with this one. |
414 | 00:20:21,680 | 00:20:22,520 | Shruti? | Shruti? |
415 | 00:20:22,720 | 00:20:26,440 | After winning the first challenge, it was a bit of pressure. | After winning the first challenge, it was a bit of pressure. |
416 | 00:20:26,640 | 00:20:29,760 | I hope the batter is good enough for me to survive. | I hope the batter is good enough for me to survive. |
417 | 00:20:29,960 | 00:20:34,960 | Sundar, are you worried that home cooks may have outcooked you tonight? | Sundar, are you worried that home cooks may have outcooked you tonight? |
418 | 00:20:35,160 | 00:20:36,640 | No, I'm not worried at all. | No, I'm not worried at all. |
419 | 00:20:36,840 | 00:20:38,520 | (CHEFS' LINE LAUGHS) | (CHEFS' LINE LAUGHS) |
420 | 00:20:39,720 | 00:20:42,280 | Adam, Tonka did not have a win last night. | Adam, Tonka did not have a win last night. |
421 | 00:20:42,480 | 00:20:43,880 | Are you hoping for one tonight? | Are you hoping for one tonight? |
422 | 00:20:44,080 | 00:20:47,720 | Always hoping for a win but I think we might be pretty close of, uh... | Always hoping for a win but I think we might be pretty close of, uh... |
423 | 00:20:47,920 | 00:20:49,360 | ..of another loss. | ..of another loss. |
424 | 00:20:50,680 | 00:20:52,760 | It's all in your hands. | It's all in your hands. |
425 | 00:20:52,960 | 00:20:57,120 | It all comes down to flavour and what I like. | It all comes down to flavour and what I like. |
426 | 00:20:57,320 | 00:20:59,600 | So, for me... | So, for me... |
427 | 00:20:59,800 | 00:21:01,800 | ..the best plate on the pass was... | ..the best plate on the pass was... |
428 | 00:21:10,240 | 00:21:13,880 | ..spinach pakora with a trio of chutneys. | ..spinach pakora with a trio of chutneys. |
429 | 00:21:14,080 | 00:21:15,360 | (APPLAUSE) | (APPLAUSE) |
430 | 00:21:18,400 | 00:21:21,120 | Well done, Anjali. Thank you. Thanks a lot. | Well done, Anjali. Thank you. Thanks a lot. |
431 | 00:21:21,320 | 00:21:23,680 | How are you feeling? I am feeling so good. | How are you feeling? I am feeling so good. |
432 | 00:21:23,880 | 00:21:26,800 | Um, you have no idea. My mum would be so proud. | Um, you have no idea. My mum would be so proud. |
433 | 00:21:27,000 | 00:21:28,440 | Thank you so much. | Thank you so much. |
434 | 00:21:28,640 | 00:21:31,480 | Really, really interesting flavours. | Really, really interesting flavours. |
435 | 00:21:31,680 | 00:21:35,960 | Lovely crunch on the outside and the coconut was a real surprise. | Lovely crunch on the outside and the coconut was a real surprise. |
436 | 00:21:36,160 | 00:21:38,760 | And I wanted more. | And I wanted more. |
437 | 00:21:38,960 | 00:21:40,760 | I made you some more. (LAUGHTER) | I made you some more. (LAUGHTER) |
438 | 00:21:40,960 | 00:21:42,440 | Well done. | Well done. |
439 | 00:21:44,240 | 00:21:48,760 | Mark, which plate did not live up to your expectations? | Mark, which plate did not live up to your expectations? |
440 | 00:21:48,960 | 00:21:52,480 | (SIGHS) The plate that didn't live up to my expectations was... | (SIGHS) The plate that didn't live up to my expectations was... |
441 | 00:21:56,160 | 00:21:58,120 | ..the potato and onion pakoras. | ..the potato and onion pakoras. |
442 | 00:21:59,400 | 00:22:00,920 | Yes. | Yes. |
443 | 00:22:01,120 | 00:22:03,000 | Oh, Gus. Yep, not surprised. | Oh, Gus. Yep, not surprised. |
444 | 00:22:04,640 | 00:22:07,880 | Couldn't get them crispy enough and I was trying to fix it while I was going along. | Couldn't get them crispy enough and I was trying to fix it while I was going along. |
445 | 00:22:08,080 | 00:22:09,400 | I knew I was on a... (LAUGHS) | I knew I was on a... (LAUGHS) |
446 | 00:22:09,600 | 00:22:11,760 | ..on a flogging to nowhere but it's alright. | ..on a flogging to nowhere but it's alright. |
447 | 00:22:12,960 | 00:22:15,480 | I would have liked to have seen a little bit more onion in there, | I would have liked to have seen a little bit more onion in there, |
448 | 00:22:15,680 | 00:22:20,640 | little bit more potato, because it was just like batter. | little bit more potato, because it was just like batter. |
449 | 00:22:20,840 | 00:22:23,760 | Gus, I'm really sorry. That means you are going home tonight. | Gus, I'm really sorry. That means you are going home tonight. |
450 | 00:22:23,960 | 00:22:26,040 | But congratulations, Anjali. | But congratulations, Anjali. |
451 | 00:22:26,240 | 00:22:27,560 | You won best plate on the pass. | You won best plate on the pass. |
452 | 00:22:27,760 | 00:22:30,960 | Beating the chefs means you get this trophy! | Beating the chefs means you get this trophy! |
453 | 00:22:31,160 | 00:22:33,840 | (CHEERING, APPLAUSE) | (CHEERING, APPLAUSE) |
454 | 00:22:34,040 | 00:22:36,360 | Well done. | Well done. |
455 | 00:22:37,840 | 00:22:40,160 | Thanks, guys. | Thanks, guys. |
456 | 00:22:41,640 | 00:22:42,920 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
457 | 00:22:43,120 | 00:22:44,960 | Two wins for the home cooks, no wins for Tonka yet. | Two wins for the home cooks, no wins for Tonka yet. |
458 | 00:22:45,160 | 00:22:46,680 | No pressure. | No pressure. |
459 | 00:22:46,880 | 00:22:49,320 | SHRUTI: I've had a taste of victory. I would like some more. | SHRUTI: I've had a taste of victory. I would like some more. |
460 | 00:22:49,520 | 00:22:51,600 | So you're making your own cheese? That's awesome. | So you're making your own cheese? That's awesome. |
461 | 00:22:51,800 | 00:22:54,480 | What else are you worried about? Worried about the gulabs exploding? | What else are you worried about? Worried about the gulabs exploding? |
462 | 00:22:54,680 | 00:22:56,720 | MELISSA LEONG: This is like a love letter on a plate, isn't it? | MELISSA LEONG: This is like a love letter on a plate, isn't it? |
463 | 00:22:56,920 | 00:22:58,480 | Wow, look at the inside! | Wow, look at the inside! |
464 | 00:22:58,680 | 00:23:02,680 | And later in the week, celebrate the vibrancy of Indian flavours | And later in the week, celebrate the vibrancy of Indian flavours |
465 | 00:23:02,880 | 00:23:05,800 | with restaurant Tonka's tandoor-trained experts. | with restaurant Tonka's tandoor-trained experts. |
466 | 00:23:06,000 | 00:23:08,240 | Ooh, you're going, you're going. Go, go, go! | Ooh, you're going, you're going. Go, go, go! |
467 | 00:23:08,440 | 00:23:10,600 | (LAUGHS) Oh, no, double dipping! No double dipping! | (LAUGHS) Oh, no, double dipping! No double dipping! |