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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!