This tool is beta test, If You got some problem please contact us
# | Start | End | Original | Translated |
---|---|---|---|---|
1 | 00:00:01,600 | 00:00:04,759 | MAEVE O'MEARA: Tonight on The Chefs' Line, it's the final showdown | MAEVE O'MEARA: Tonight on The Chefs' Line, it's the final showdown |
2 | 00:00:04,960 | 00:00:08,160 | between the executive chef from Indian restaurant Tonka | between the executive chef from Indian restaurant Tonka |
3 | 00:00:08,359 | 00:00:10,880 | and last home cook standing Shruti, | and last home cook standing Shruti, |
4 | 00:00:11,080 | 00:00:14,679 | to discover if a home cook can beat a professional chef. | to discover if a home cook can beat a professional chef. |
5 | 00:00:14,880 | 00:00:18,000 | I came with a dream of competing with the head chef. | I came with a dream of competing with the head chef. |
6 | 00:00:18,199 | 00:00:20,679 | All week, Shruti delivered the most outstanding cuisine | All week, Shruti delivered the most outstanding cuisine |
7 | 00:00:20,879 | 00:00:22,760 | of any home cook so far. | of any home cook so far. |
8 | 00:00:22,960 | 00:00:26,359 | I've never eaten a butter chicken like that in my entire life. | I've never eaten a butter chicken like that in my entire life. |
9 | 00:00:26,559 | 00:00:27,600 | It was mind-blowing. | It was mind-blowing. |
10 | 00:00:27,800 | 00:00:30,199 | So this is for you! (APPLAUSE) | So this is for you! (APPLAUSE) |
11 | 00:00:30,399 | 00:00:31,600 | Thank you. | Thank you. |
12 | 00:00:31,800 | 00:00:35,240 | She's presented winning dishes filled with heart and heritage. | She's presented winning dishes filled with heart and heritage. |
13 | 00:00:35,439 | 00:00:37,640 | DAN HONG: It has so much flavour. Wow! | DAN HONG: It has so much flavour. Wow! |
14 | 00:00:37,840 | 00:00:41,280 | MELISSA LEONG: What I love about this is technique meets soul. | MELISSA LEONG: What I love about this is technique meets soul. |
15 | 00:00:41,479 | 00:00:43,159 | Now it's the ultimate food fight | Now it's the ultimate food fight |
16 | 00:00:43,359 | 00:00:46,439 | to discover if passion can beat the professional. | to discover if passion can beat the professional. |
17 | 00:00:46,640 | 00:00:50,119 | MAN: I am a very competitive person so time for me to even the score. | MAN: I am a very competitive person so time for me to even the score. |
18 | 00:00:51,560 | 00:00:54,679 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
19 | 00:00:54,880 | 00:00:56,840 | renowned chef Mark Olive | renowned chef Mark Olive |
20 | 00:00:57,039 | 00:00:59,399 | and food writer Melissa Leong. | and food writer Melissa Leong. |
21 | 00:00:59,600 | 00:01:01,039 | MARK OLIVE: So let's cook! | MARK OLIVE: So let's cook! |
22 | 00:01:01,240 | 00:01:03,200 | Will Shruti have what it takes to outcook | Will Shruti have what it takes to outcook |
23 | 00:01:03,399 | 00:01:06,159 | the most experienced of the chefs' line? | the most experienced of the chefs' line? |
24 | 00:01:16,280 | 00:01:19,599 | Indian week has been a challenging competition | Indian week has been a challenging competition |
25 | 00:01:19,799 | 00:01:21,159 | between four home cooks | between four home cooks |
26 | 00:01:21,359 | 00:01:23,480 | and the chefs' line from restaurant Tonka. | and the chefs' line from restaurant Tonka. |
27 | 00:01:23,680 | 00:01:25,319 | New order - one tuna tartare. | New order - one tuna tartare. |
28 | 00:01:25,519 | 00:01:27,519 | Now just one home cook remains... | Now just one home cook remains... |
29 | 00:01:27,719 | 00:01:29,760 | I just get excited talking about food! | I just get excited talking about food! |
30 | 00:01:29,960 | 00:01:32,719 | Do you like it? That's your favourite dhal! | Do you like it? That's your favourite dhal! |
31 | 00:01:32,920 | 00:01:36,879 | ..31-year-old Shruti from the Indian state of Punjab, | ..31-year-old Shruti from the Indian state of Punjab, |
32 | 00:01:37,079 | 00:01:39,120 | whose passion for cooking runs in the family. | whose passion for cooking runs in the family. |
33 | 00:01:39,319 | 00:01:43,520 | My inspiration came from my father. He's a passionate home cook. | My inspiration came from my father. He's a passionate home cook. |
34 | 00:01:43,719 | 00:01:45,920 | Armed with family food knowledge, | Armed with family food knowledge, |
35 | 00:01:46,120 | 00:01:48,120 | Shruti is more than ready to take on Adam, | Shruti is more than ready to take on Adam, |
36 | 00:01:48,319 | 00:01:50,319 | the executive chef of restaurant Tonka. | the executive chef of restaurant Tonka. |
37 | 00:01:50,520 | 00:01:53,359 | New order - octopus, follow half lamb. | New order - octopus, follow half lamb. |
38 | 00:01:53,560 | 00:01:54,759 | Yes, Chef! | Yes, Chef! |
39 | 00:01:54,960 | 00:01:56,840 | Tonka's Indian but not like you know it. | Tonka's Indian but not like you know it. |
40 | 00:01:57,039 | 00:01:58,680 | I'm half Italian, half Indian. | I'm half Italian, half Indian. |
41 | 00:01:58,879 | 00:02:00,040 | So I thought what a great thing | So I thought what a great thing |
42 | 00:02:00,239 | 00:02:02,719 | to bring Indian into, like, the new century. | to bring Indian into, like, the new century. |
43 | 00:02:02,920 | 00:02:04,560 | Modern, sleek, | Modern, sleek, |
44 | 00:02:04,760 | 00:02:06,359 | but also using traditional techniques | but also using traditional techniques |
45 | 00:02:06,560 | 00:02:08,960 | with the great Australian produce we have available. | with the great Australian produce we have available. |
46 | 00:02:09,159 | 00:02:10,319 | That's looking beautiful, Adam. | That's looking beautiful, Adam. |
47 | 00:02:10,520 | 00:02:12,360 | This is fantastic. It's exactly where we want it. | This is fantastic. It's exactly where we want it. |
48 | 00:02:12,560 | 00:02:13,879 | It's 2-1 to the home cooks | It's 2-1 to the home cooks |
49 | 00:02:14,080 | 00:02:16,000 | and now it's time for me to even the score. | and now it's time for me to even the score. |
50 | 00:02:17,599 | 00:02:20,920 | Shruti, you've reached the end of the chef's line | Shruti, you've reached the end of the chef's line |
51 | 00:02:21,120 | 00:02:24,240 | and you're taking on executive chef Adam! | and you're taking on executive chef Adam! |
52 | 00:02:24,439 | 00:02:26,719 | What do you think's the secret to your success? | What do you think's the secret to your success? |
53 | 00:02:26,920 | 00:02:29,560 | I think the recipes which have been passed down, | I think the recipes which have been passed down, |
54 | 00:02:29,759 | 00:02:35,280 | as well as the confidence and that, yes, you can do it. | as well as the confidence and that, yes, you can do it. |
55 | 00:02:35,479 | 00:02:38,840 | Executive Chef Adam, how confident are you feeling tonight? | Executive Chef Adam, how confident are you feeling tonight? |
56 | 00:02:39,039 | 00:02:40,159 | Pretty confident. | Pretty confident. |
57 | 00:02:40,360 | 00:02:42,319 | Although I'm up against the best home cook | Although I'm up against the best home cook |
58 | 00:02:42,520 | 00:02:44,319 | and she's done a stellar job this week so far. | and she's done a stellar job this week so far. |
59 | 00:02:44,520 | 00:02:47,280 | I'm gonna give it my best shot, as I'm sure Shruti is. | I'm gonna give it my best shot, as I'm sure Shruti is. |
60 | 00:02:47,479 | 00:02:50,960 | So you must be keen to find out what you'll be cooking? | So you must be keen to find out what you'll be cooking? |
61 | 00:02:51,159 | 00:02:54,079 | We want to taste your best... | We want to taste your best... |
62 | 00:02:54,280 | 00:02:58,199 | ..Bengali curry with accompaniments. | ..Bengali curry with accompaniments. |
63 | 00:02:59,840 | 00:03:04,240 | MAEVE O'MEARA: Bengali cuisine originated from the eastern region of Bengal, | MAEVE O'MEARA: Bengali cuisine originated from the eastern region of Bengal, |
64 | 00:03:04,439 | 00:03:07,840 | where curries are commonly made with seafood, chicken or goat | where curries are commonly made with seafood, chicken or goat |
65 | 00:03:08,039 | 00:03:12,680 | and distinguished by a unique five-spice blend called panch phoron, | and distinguished by a unique five-spice blend called panch phoron, |
66 | 00:03:12,879 | 00:03:17,680 | using cumin, fennel, nigella seeds, fenugreek and black mustard seeds. | using cumin, fennel, nigella seeds, fenugreek and black mustard seeds. |
67 | 00:03:19,039 | 00:03:22,920 | But which will win over our blind-tasting judge tonight? | But which will win over our blind-tasting judge tonight? |
68 | 00:03:23,120 | 00:03:25,039 | It's going to be you, Dan. | It's going to be you, Dan. |
69 | 00:03:25,240 | 00:03:27,599 | I can't wait to try your curries. | I can't wait to try your curries. |
70 | 00:03:29,280 | 00:03:31,479 | MAEVE O'MEARA: Dan will taste and judge both dishes | MAEVE O'MEARA: Dan will taste and judge both dishes |
71 | 00:03:31,680 | 00:03:35,520 | without knowing if it was created by Shruti or executive chef Adam. | without knowing if it was created by Shruti or executive chef Adam. |
72 | 00:03:35,719 | 00:03:38,240 | You have 90 minutes. Let's cook! | You have 90 minutes. Let's cook! |
73 | 00:03:38,439 | 00:03:40,079 | (WHISPERS) Let's go. | (WHISPERS) Let's go. |
74 | 00:03:41,639 | 00:03:43,159 | Never in my dreams I would have thought | Never in my dreams I would have thought |
75 | 00:03:43,360 | 00:03:45,759 | of being next to the head chef. | of being next to the head chef. |
76 | 00:03:47,439 | 00:03:51,120 | My family is like, "Just go and be yourself." | My family is like, "Just go and be yourself." |
77 | 00:03:51,319 | 00:03:53,479 | I'm already very excited and happy. | I'm already very excited and happy. |
78 | 00:03:53,680 | 00:03:55,560 | Don't think about the end result. | Don't think about the end result. |
79 | 00:03:55,759 | 00:03:58,960 | Just live your dream and show that passion. | Just live your dream and show that passion. |
80 | 00:03:59,159 | 00:04:01,120 | Then I might win. | Then I might win. |
81 | 00:04:01,319 | 00:04:02,400 | Oh. | Oh. |
82 | 00:04:02,599 | 00:04:04,639 | Oh, oh, it's started! It's started. | Oh, oh, it's started! It's started. |
83 | 00:04:04,840 | 00:04:06,000 | (LAUGHS) | (LAUGHS) |
84 | 00:04:06,199 | 00:04:07,960 | It's all up to me to try and beat Shruti, | It's all up to me to try and beat Shruti, |
85 | 00:04:08,159 | 00:04:09,479 | but she's a mean home cook | but she's a mean home cook |
86 | 00:04:09,680 | 00:04:13,080 | so I won't hold my head in shame if she beats me. | so I won't hold my head in shame if she beats me. |
87 | 00:04:13,280 | 00:04:17,519 | Tonight I'm making a Bengali curry of some beautiful barramundi, | Tonight I'm making a Bengali curry of some beautiful barramundi, |
88 | 00:04:17,720 | 00:04:20,959 | mussels and some prawns. | mussels and some prawns. |
89 | 00:04:21,160 | 00:04:23,240 | So being from, you know, Bengali being around the Ganges, | So being from, you know, Bengali being around the Ganges, |
90 | 00:04:23,439 | 00:04:24,720 | using seafood, | using seafood, |
91 | 00:04:24,920 | 00:04:27,480 | so I thought a nice selection of seafood would be fantastic. | so I thought a nice selection of seafood would be fantastic. |
92 | 00:04:27,680 | 00:04:30,800 | Alongside that I'm gonna serve some cauliflower, | Alongside that I'm gonna serve some cauliflower, |
93 | 00:04:31,000 | 00:04:32,480 | some aloo Gobi, spiced yoghurt | some aloo Gobi, spiced yoghurt |
94 | 00:04:32,680 | 00:04:35,480 | and then a tomato raita and some jasmine rice. | and then a tomato raita and some jasmine rice. |
95 | 00:04:35,680 | 00:04:39,159 | (CHOPS RHYTHMICALLY) I'm very musical. | (CHOPS RHYTHMICALLY) I'm very musical. |
96 | 00:04:41,879 | 00:04:44,720 | So, traditionally there's five spices in a Bengali curry. | So, traditionally there's five spices in a Bengali curry. |
97 | 00:04:44,920 | 00:04:46,480 | We're only putting a couple. | We're only putting a couple. |
98 | 00:04:46,680 | 00:04:48,439 | We're putting the mustard oil and mustard seeds | We're putting the mustard oil and mustard seeds |
99 | 00:04:48,639 | 00:04:49,759 | and putting the nigella seeds. | and putting the nigella seeds. |
100 | 00:04:49,959 | 00:04:51,959 | Rehydrating the mustard seeds to make them soft | Rehydrating the mustard seeds to make them soft |
101 | 00:04:52,159 | 00:04:53,399 | so we'll add that to the curry base. | so we'll add that to the curry base. |
102 | 00:04:53,600 | 00:04:55,600 | And we're just gonna let everything else sing together | And we're just gonna let everything else sing together |
103 | 00:04:55,800 | 00:04:57,560 | with the onion, ginger, garlic. | with the onion, ginger, garlic. |
104 | 00:04:57,759 | 00:05:00,759 | These are caramelising deliciously. | These are caramelising deliciously. |
105 | 00:05:00,959 | 00:05:03,160 | And fresh green chillies and tomato. | And fresh green chillies and tomato. |
106 | 00:05:03,360 | 00:05:05,000 | And then cooking it all out together, | And then cooking it all out together, |
107 | 00:05:05,199 | 00:05:07,199 | blending it so it's beautiful, nice and unctuous. | blending it so it's beautiful, nice and unctuous. |
108 | 00:05:07,399 | 00:05:09,360 | And I'm using beautiful fresh seafood. | And I'm using beautiful fresh seafood. |
109 | 00:05:09,560 | 00:05:11,319 | The seafood we're putting in it is quite delicate | The seafood we're putting in it is quite delicate |
110 | 00:05:11,519 | 00:05:13,600 | so we don't want to overpower what we put into the curry. | so we don't want to overpower what we put into the curry. |
111 | 00:05:13,800 | 00:05:16,639 | Just want something to accompany it and let it help sing together. | Just want something to accompany it and let it help sing together. |
112 | 00:05:20,160 | 00:05:21,879 | WOMAN: Sprinkle! Sprinkle! | WOMAN: Sprinkle! Sprinkle! |
113 | 00:05:23,279 | 00:05:24,800 | Looking good chef. | Looking good chef. |
114 | 00:05:25,000 | 00:05:26,519 | It always tastes better from a height. | It always tastes better from a height. |
115 | 00:05:26,720 | 00:05:28,279 | (LAUGHS) | (LAUGHS) |
116 | 00:05:30,079 | 00:05:32,159 | I've never cooked a Bengali curry before, | I've never cooked a Bengali curry before, |
117 | 00:05:32,360 | 00:05:34,319 | I've never tasted a Bengali curry before. | I've never tasted a Bengali curry before. |
118 | 00:05:34,519 | 00:05:38,199 | I know Bengalis eat more of fish and seafood | I know Bengalis eat more of fish and seafood |
119 | 00:05:38,399 | 00:05:40,360 | but I'm thinking of a meat version, | but I'm thinking of a meat version, |
120 | 00:05:40,560 | 00:05:42,319 | which is goat meat. | which is goat meat. |
121 | 00:05:42,519 | 00:05:44,759 | Tonight I'm cooking goat curry - | Tonight I'm cooking goat curry - |
122 | 00:05:44,959 | 00:05:47,639 | in Bengali it's called kosha mangsho - | in Bengali it's called kosha mangsho - |
123 | 00:05:47,840 | 00:05:51,199 | with luchis, which is like deep-fried bread. | with luchis, which is like deep-fried bread. |
124 | 00:05:51,399 | 00:05:54,120 | Being a north Indian, I eat a lot of goat, | Being a north Indian, I eat a lot of goat, |
125 | 00:05:54,319 | 00:05:56,480 | so I know how to cook goat. | so I know how to cook goat. |
126 | 00:05:57,680 | 00:05:59,879 | So I marinated the goat with lemon juice, | So I marinated the goat with lemon juice, |
127 | 00:06:00,079 | 00:06:01,959 | some yoghurt, ginger, garlic paste, | some yoghurt, ginger, garlic paste, |
128 | 00:06:02,160 | 00:06:04,600 | a little bit of turmeric powder, mustard oil. | a little bit of turmeric powder, mustard oil. |
129 | 00:06:04,800 | 00:06:09,120 | Bengalis tend to use a lot of dried red chillies | Bengalis tend to use a lot of dried red chillies |
130 | 00:06:09,319 | 00:06:12,199 | and more of mustard oil and mustard seeds. | and more of mustard oil and mustard seeds. |
131 | 00:06:12,399 | 00:06:15,920 | I did not want to put anything in my dish which is not Indian. | I did not want to put anything in my dish which is not Indian. |
132 | 00:06:16,120 | 00:06:20,199 | I wanted to go with the authenticity of Indian cuisine. | I wanted to go with the authenticity of Indian cuisine. |
133 | 00:06:20,399 | 00:06:22,319 | Hopefully she can cook the goat in time. | Hopefully she can cook the goat in time. |
134 | 00:06:22,519 | 00:06:25,120 | Ohhh. Come on, Chef! | Ohhh. Come on, Chef! |
135 | 00:06:25,319 | 00:06:28,319 | Chef! Mind games. | Chef! Mind games. |
136 | 00:06:29,600 | 00:06:31,399 | Goat is a very unique meat to use | Goat is a very unique meat to use |
137 | 00:06:31,600 | 00:06:33,240 | and ideally you want to marinate it overnight | and ideally you want to marinate it overnight |
138 | 00:06:33,439 | 00:06:36,319 | to really tenderise the meat and get the most out of it. | to really tenderise the meat and get the most out of it. |
139 | 00:06:36,519 | 00:06:39,120 | But to do it in one and half hours is like a big challenge. | But to do it in one and half hours is like a big challenge. |
140 | 00:06:39,319 | 00:06:42,040 | Don't worry, the goat will be cooked to perfection. | Don't worry, the goat will be cooked to perfection. |
141 | 00:06:42,240 | 00:06:43,639 | I know. | I know. |
142 | 00:06:43,840 | 00:06:45,959 | Hopefully she can achieve it. I want her to achieve it. | Hopefully she can achieve it. I want her to achieve it. |
143 | 00:06:46,159 | 00:06:48,959 | I want to see and taste it as well because I think she's a great cook. | I want to see and taste it as well because I think she's a great cook. |
144 | 00:06:50,720 | 00:06:52,800 | So I was confident in the goat meat. | So I was confident in the goat meat. |
145 | 00:06:53,000 | 00:06:54,600 | And I rested it in the fridge. | And I rested it in the fridge. |
146 | 00:06:54,800 | 00:06:58,519 | And in the meantime I prepared the gravy. | And in the meantime I prepared the gravy. |
147 | 00:06:58,720 | 00:07:02,759 | I sauteed the onions and then I added tomato puree to it. | I sauteed the onions and then I added tomato puree to it. |
148 | 00:07:02,959 | 00:07:07,720 | So I'm frying the onions and dry roasting the whole spices. | So I'm frying the onions and dry roasting the whole spices. |
149 | 00:07:07,920 | 00:07:10,519 | And I'm gonna grind them to a powder, | And I'm gonna grind them to a powder, |
150 | 00:07:10,720 | 00:07:12,800 | so making fresh garam masala. | so making fresh garam masala. |
151 | 00:07:13,000 | 00:07:15,560 | I just toasted the whole spices, | I just toasted the whole spices, |
152 | 00:07:15,759 | 00:07:17,839 | which is black cardamom, green cardamom. | which is black cardamom, green cardamom. |
153 | 00:07:19,079 | 00:07:22,240 | Cinnamon stick and dried red chillies. | Cinnamon stick and dried red chillies. |
154 | 00:07:22,439 | 00:07:23,959 | And some peppercorns. | And some peppercorns. |
155 | 00:07:29,480 | 00:07:32,759 | I've got it in my bag. I know what I'm doing. | I've got it in my bag. I know what I'm doing. |
156 | 00:07:34,159 | 00:07:36,120 | Adam, how's it going here? Unreal. | Adam, how's it going here? Unreal. |
157 | 00:07:36,319 | 00:07:37,759 | Unreal? (LAUGHS) | Unreal? (LAUGHS) |
158 | 00:07:37,959 | 00:07:40,159 | So what are you making? What's the restaurant version here? | So what are you making? What's the restaurant version here? |
159 | 00:07:40,360 | 00:07:42,720 | Using the best produce, best seafood around Australia, | Using the best produce, best seafood around Australia, |
160 | 00:07:42,920 | 00:07:46,480 | but using a really beautiful, simple, tasty Bengali recipe | but using a really beautiful, simple, tasty Bengali recipe |
161 | 00:07:46,680 | 00:07:48,240 | just slightly tweaked. | just slightly tweaked. |
162 | 00:07:48,439 | 00:07:52,759 | Obviously they don't have barramundi there or mussels or tiger prawns. | Obviously they don't have barramundi there or mussels or tiger prawns. |
163 | 00:07:52,959 | 00:07:56,480 | So we have a home cook here who has been extremely strong | So we have a home cook here who has been extremely strong |
164 | 00:07:56,680 | 00:07:59,079 | in drawing on very traditional recipes. | in drawing on very traditional recipes. |
165 | 00:07:59,279 | 00:08:00,639 | Yes. | Yes. |
166 | 00:08:00,839 | 00:08:01,839 | Feeling a bit intimidated? | Feeling a bit intimidated? |
167 | 00:08:02,040 | 00:08:03,480 | (LAUGHS) | (LAUGHS) |
168 | 00:08:03,680 | 00:08:06,000 | Looking quietly confident? | Looking quietly confident? |
169 | 00:08:06,199 | 00:08:08,800 | Oh, I love that fake it till you make it smile, Adam. | Oh, I love that fake it till you make it smile, Adam. |
170 | 00:08:09,000 | 00:08:10,439 | Exact correct. (LAUGHS) | Exact correct. (LAUGHS) |
171 | 00:08:10,639 | 00:08:12,680 | Well, good luck. Thank you. | Well, good luck. Thank you. |
172 | 00:08:12,879 | 00:08:15,120 | We'll, um, see how it all pans out. Mm. | We'll, um, see how it all pans out. Mm. |
173 | 00:08:16,399 | 00:08:17,720 | Just gotta cook my seafood now | Just gotta cook my seafood now |
174 | 00:08:17,920 | 00:08:20,000 | but the thing is I've got to cook my seafood to perfection. | but the thing is I've got to cook my seafood to perfection. |
175 | 00:08:20,199 | 00:08:21,120 | I sear the barramundi | I sear the barramundi |
176 | 00:08:21,319 | 00:08:23,439 | 'cause I want it to get it really nice, good crust on it. | 'cause I want it to get it really nice, good crust on it. |
177 | 00:08:23,639 | 00:08:25,720 | Bring out the sweetness in the fish and also texture. | Bring out the sweetness in the fish and also texture. |
178 | 00:08:25,920 | 00:08:27,639 | Same with the prawns, just give them a little... | Same with the prawns, just give them a little... |
179 | 00:08:27,839 | 00:08:28,959 | Just let them kiss the frypan. | Just let them kiss the frypan. |
180 | 00:08:29,160 | 00:08:31,399 | I'll just give the prawns a bit of colour. | I'll just give the prawns a bit of colour. |
181 | 00:08:31,600 | 00:08:32,960 | Then you've got a nice crunchy outside | Then you've got a nice crunchy outside |
182 | 00:08:33,159 | 00:08:34,480 | and a beautiful unctuous middle. | and a beautiful unctuous middle. |
183 | 00:08:34,679 | 00:08:35,879 | Phwoar! | Phwoar! |
184 | 00:08:36,080 | 00:08:38,000 | Just make it more luxurious. | Just make it more luxurious. |
185 | 00:08:38,200 | 00:08:39,440 | Yeah! Nice. | Yeah! Nice. |
186 | 00:08:39,639 | 00:08:41,200 | Wow. Ooh, wow. | Wow. Ooh, wow. |
187 | 00:08:41,399 | 00:08:42,639 | Looking good. | Looking good. |
188 | 00:08:42,840 | 00:08:44,720 | Very nice, the fishy. | Very nice, the fishy. |
189 | 00:08:44,919 | 00:08:45,919 | Sham wow! | Sham wow! |
190 | 00:08:46,120 | 00:08:48,240 | (CHUCKLES) | (CHUCKLES) |
191 | 00:08:48,440 | 00:08:51,360 | I'm just sealing the goat. | I'm just sealing the goat. |
192 | 00:08:51,559 | 00:08:53,960 | It was sitting in the marination for the past half an hour. | It was sitting in the marination for the past half an hour. |
193 | 00:08:54,159 | 00:08:57,559 | I'm just sealing so that when I put it in the pressure cooker | I'm just sealing so that when I put it in the pressure cooker |
194 | 00:08:57,759 | 00:09:01,600 | I want it still to be holding the bone and tender. | I want it still to be holding the bone and tender. |
195 | 00:09:01,799 | 00:09:07,039 | In the meantime, I had the fresh ginger, garlic and chilli paste, | In the meantime, I had the fresh ginger, garlic and chilli paste, |
196 | 00:09:07,240 | 00:09:10,200 | which I sauteed so that I can add it to the goat. | which I sauteed so that I can add it to the goat. |
197 | 00:09:10,399 | 00:09:14,960 | That's what the Indian cuisine is all about, variety of flavours. | That's what the Indian cuisine is all about, variety of flavours. |
198 | 00:09:15,159 | 00:09:18,679 | In next 10 minutes, the goat is going into the pressure cooker. | In next 10 minutes, the goat is going into the pressure cooker. |
199 | 00:09:18,879 | 00:09:22,200 | It should not fall off the bone in a pressure cooker | It should not fall off the bone in a pressure cooker |
200 | 00:09:22,399 | 00:09:23,960 | and it should not be thread-y. | and it should not be thread-y. |
201 | 00:09:24,159 | 00:09:27,120 | So I'm just worried about it being undercooked. | So I'm just worried about it being undercooked. |
202 | 00:09:28,480 | 00:09:32,799 | I added a little bit of salt, the onion and tomato gravy, | I added a little bit of salt, the onion and tomato gravy, |
203 | 00:09:33,000 | 00:09:37,600 | and then the garam masala, and I pressure-cooked it for 20 minutes. | and then the garam masala, and I pressure-cooked it for 20 minutes. |
204 | 00:09:37,799 | 00:09:40,080 | I'm just cutting it quite fine with the timing, of course. | I'm just cutting it quite fine with the timing, of course. |
205 | 00:09:42,200 | 00:09:44,200 | Feeling scared now. | Feeling scared now. |
206 | 00:09:51,600 | 00:09:52,679 | MARK OLIVE: 30 minutes to go. | MARK OLIVE: 30 minutes to go. |
207 | 00:09:52,879 | 00:09:54,080 | We've got 30 minutes to go | We've got 30 minutes to go |
208 | 00:09:54,279 | 00:09:56,279 | before we need your plate up on the pass, thanks. | before we need your plate up on the pass, thanks. |
209 | 00:09:56,480 | 00:09:58,480 | MAEVE O'MEARA: The final showdown of Indian week | MAEVE O'MEARA: The final showdown of Indian week |
210 | 00:09:58,679 | 00:10:02,840 | is in full swing between last home cook standing Shruti | is in full swing between last home cook standing Shruti |
211 | 00:10:03,039 | 00:10:05,200 | and Tonka's executive chef Adam. | and Tonka's executive chef Adam. |
212 | 00:10:05,399 | 00:10:07,399 | Shruti, I guess your thing with your goat is, | Shruti, I guess your thing with your goat is, |
213 | 00:10:07,600 | 00:10:08,919 | you may run out of time. | you may run out of time. |
214 | 00:10:09,120 | 00:10:10,960 | Pressure cooker should hopefully get you close. | Pressure cooker should hopefully get you close. |
215 | 00:10:11,159 | 00:10:13,600 | You're just building my pressure even more. | You're just building my pressure even more. |
216 | 00:10:13,799 | 00:10:17,440 | Their attempt to outcook each other with their best Bengali curry | Their attempt to outcook each other with their best Bengali curry |
217 | 00:10:17,639 | 00:10:21,279 | all comes down to what blind-tasting judge Dan thinks. | all comes down to what blind-tasting judge Dan thinks. |
218 | 00:10:21,480 | 00:10:25,159 | DAN HONG: Well, because it's a Bengali curry challenge | DAN HONG: Well, because it's a Bengali curry challenge |
219 | 00:10:25,360 | 00:10:28,440 | I expect to see either meat or fish perfectly cooked. | I expect to see either meat or fish perfectly cooked. |
220 | 00:10:28,639 | 00:10:31,559 | 'Cause Dan is the man, it will be seafood. | 'Cause Dan is the man, it will be seafood. |
221 | 00:10:31,759 | 00:10:33,279 | If they're using a seafood, | If they're using a seafood, |
222 | 00:10:33,480 | 00:10:36,120 | they've got to add the seafood at the very perfect moment, | they've got to add the seafood at the very perfect moment, |
223 | 00:10:36,320 | 00:10:39,879 | and with meat we've got to make sure that that's really tender | and with meat we've got to make sure that that's really tender |
224 | 00:10:40,080 | 00:10:41,519 | and really flavoursome. | and really flavoursome. |
225 | 00:10:41,720 | 00:10:46,519 | I want it still to be holding the bone so that it's tender enough. | I want it still to be holding the bone so that it's tender enough. |
226 | 00:10:46,720 | 00:10:50,799 | When it comes to accompaniments, obviously I'm hoping for rice. | When it comes to accompaniments, obviously I'm hoping for rice. |
227 | 00:10:51,000 | 00:10:52,360 | That would be the main accompaniment. | That would be the main accompaniment. |
228 | 00:10:52,559 | 00:10:54,240 | But handmade bread would be nice | But handmade bread would be nice |
229 | 00:10:54,440 | 00:10:57,840 | and maybe even a salad to counteract those spices | and maybe even a salad to counteract those spices |
230 | 00:10:58,039 | 00:10:59,720 | and the heat from that curry. | and the heat from that curry. |
231 | 00:11:00,919 | 00:11:03,360 | Just frying the potatoes to serve with the goat, | Just frying the potatoes to serve with the goat, |
232 | 00:11:03,559 | 00:11:06,039 | and making the dough for the luchis. | and making the dough for the luchis. |
233 | 00:11:06,240 | 00:11:07,559 | So the bread which I made | So the bread which I made |
234 | 00:11:07,759 | 00:11:10,799 | was a deep-fried plain flour bread | was a deep-fried plain flour bread |
235 | 00:11:11,000 | 00:11:13,639 | which is called luchi in Bengali cuisine. | which is called luchi in Bengali cuisine. |
236 | 00:11:13,840 | 00:11:16,639 | So it's just plain flour, a little bit of salt | So it's just plain flour, a little bit of salt |
237 | 00:11:16,840 | 00:11:19,879 | and some clarified butter and water, | and some clarified butter and water, |
238 | 00:11:20,080 | 00:11:22,759 | so it should be soft to handle | so it should be soft to handle |
239 | 00:11:22,960 | 00:11:25,200 | and should hold its shape while rolling. | and should hold its shape while rolling. |
240 | 00:11:26,399 | 00:11:28,919 | As soon as you put it in the oil it should puff up. | As soon as you put it in the oil it should puff up. |
241 | 00:11:29,120 | 00:11:30,200 | Doing good! | Doing good! |
242 | 00:11:30,399 | 00:11:32,360 | The first one did puff up, | The first one did puff up, |
243 | 00:11:32,559 | 00:11:35,559 | so I was like, yes, the dough is perfect! | so I was like, yes, the dough is perfect! |
244 | 00:11:35,759 | 00:11:39,440 | And I'm gonna serve it with fresh kachumber salad | And I'm gonna serve it with fresh kachumber salad |
245 | 00:11:39,639 | 00:11:43,039 | which is like cucumber, onion, tomato and green chillies, | which is like cucumber, onion, tomato and green chillies, |
246 | 00:11:43,240 | 00:11:46,559 | and it's gonna be served with Bengali chutney. | and it's gonna be served with Bengali chutney. |
247 | 00:11:47,720 | 00:11:48,559 | Coriander... | Coriander... |
248 | 00:11:48,759 | 00:11:51,600 | Oh, so here I'm doing the cauliflower component. | Oh, so here I'm doing the cauliflower component. |
249 | 00:11:51,799 | 00:11:54,679 | Yeah, so I'm just cutting it into nice florets. | Yeah, so I'm just cutting it into nice florets. |
250 | 00:11:54,879 | 00:11:56,120 | So with the seafood curry, | So with the seafood curry, |
251 | 00:11:56,320 | 00:11:59,039 | it's important to balance all the spices and all the flavours | it's important to balance all the spices and all the flavours |
252 | 00:11:59,240 | 00:12:01,000 | but keeping it still exciting. | but keeping it still exciting. |
253 | 00:12:02,679 | 00:12:05,879 | Cauliflower with yoghurt is gonna help cool down the curry | Cauliflower with yoghurt is gonna help cool down the curry |
254 | 00:12:06,080 | 00:12:07,159 | without dulling it down. | without dulling it down. |
255 | 00:12:07,360 | 00:12:09,519 | I'm looking for a nice caramelisation on the cauliflower. | I'm looking for a nice caramelisation on the cauliflower. |
256 | 00:12:09,720 | 00:12:11,120 | Then using Indian yoghurt, | Then using Indian yoghurt, |
257 | 00:12:11,320 | 00:12:13,320 | add some dry mango powder, some garam masala, | add some dry mango powder, some garam masala, |
258 | 00:12:13,519 | 00:12:15,440 | fresh mint leaves, fresh green chillies. | fresh mint leaves, fresh green chillies. |
259 | 00:12:15,639 | 00:12:17,279 | Put the hot cauliflower into it | Put the hot cauliflower into it |
260 | 00:12:17,480 | 00:12:19,720 | and it just makes all the spices and herbs sing. | and it just makes all the spices and herbs sing. |
261 | 00:12:19,919 | 00:12:22,120 | (HUMS HAPPILY) | (HUMS HAPPILY) |
262 | 00:12:22,320 | 00:12:24,399 | And just getting the curry paste right as well. | And just getting the curry paste right as well. |
263 | 00:12:24,600 | 00:12:25,879 | Spicy! | Spicy! |
264 | 00:12:26,080 | 00:12:27,360 | Spicy! Spicy! | Spicy! Spicy! |
265 | 00:12:27,559 | 00:12:29,000 | It's got a nice little, uh, kick. | It's got a nice little, uh, kick. |
266 | 00:12:29,200 | 00:12:31,799 | Oh, it's gentle. It's just singing to me. | Oh, it's gentle. It's just singing to me. |
267 | 00:12:32,000 | 00:12:34,080 | It's singing lullabies. | It's singing lullabies. |
268 | 00:12:34,279 | 00:12:36,879 | It's kind of fun sitting back and watching the boss at work, isn't it? | It's kind of fun sitting back and watching the boss at work, isn't it? |
269 | 00:12:37,080 | 00:12:38,759 | Yes, a little bit. | Yes, a little bit. |
270 | 00:12:38,960 | 00:12:41,320 | Sweet revenge! | Sweet revenge! |
271 | 00:12:41,519 | 00:12:43,960 | (LAUGHS) (LAUGHS) I heard that one. | (LAUGHS) (LAUGHS) I heard that one. |
272 | 00:12:44,159 | 00:12:46,360 | Just, uh, cover your ears, Adam. Huh? | Just, uh, cover your ears, Adam. Huh? |
273 | 00:12:46,559 | 00:12:48,480 | Adam is probably one of the best chefs | Adam is probably one of the best chefs |
274 | 00:12:48,679 | 00:12:50,120 | I've had the opportunity to work with. | I've had the opportunity to work with. |
275 | 00:12:50,320 | 00:12:53,320 | He's so knowledgeable and also such a mentor as well. | He's so knowledgeable and also such a mentor as well. |
276 | 00:12:53,519 | 00:12:55,159 | (WHISTLES HAPPILY) | (WHISTLES HAPPILY) |
277 | 00:12:55,360 | 00:12:57,679 | He's like a dad. He's like a dad. | He's like a dad. He's like a dad. |
278 | 00:12:57,879 | 00:13:01,080 | Unreal. I am tracking fantastically. | Unreal. I am tracking fantastically. |
279 | 00:13:01,279 | 00:13:03,879 | We love you chef! Whoo-hoo! Go, Adam! | We love you chef! Whoo-hoo! Go, Adam! |
280 | 00:13:04,080 | 00:13:07,519 | Good moral support coming. Good guidance coming. | Good moral support coming. Good guidance coming. |
281 | 00:13:08,960 | 00:13:12,240 | 10 minutes left until your plates need to be on the pass. | 10 minutes left until your plates need to be on the pass. |
282 | 00:13:14,200 | 00:13:17,480 | SHRUTI: So I wanted my goat to be cooked to perfection, | SHRUTI: So I wanted my goat to be cooked to perfection, |
283 | 00:13:17,679 | 00:13:19,759 | meaning it should be a perfect consistency. | meaning it should be a perfect consistency. |
284 | 00:13:19,960 | 00:13:23,679 | When you put a spoon, it should just fall through the spoon. | When you put a spoon, it should just fall through the spoon. |
285 | 00:13:27,960 | 00:13:29,960 | How's your goat going, Shruti? | How's your goat going, Shruti? |
286 | 00:13:30,159 | 00:13:31,360 | It's a little bit tough. | It's a little bit tough. |
287 | 00:13:31,559 | 00:13:34,399 | Really? Yes. Not quite ready. | Really? Yes. Not quite ready. |
288 | 00:13:37,919 | 00:13:40,440 | Nine minutes, Chef, and I'll know my destiny. | Nine minutes, Chef, and I'll know my destiny. |
289 | 00:13:40,639 | 00:13:42,480 | Oh, you'll be fine. Eight now. | Oh, you'll be fine. Eight now. |
290 | 00:13:42,679 | 00:13:44,440 | I reckon you've got right till the end. | I reckon you've got right till the end. |
291 | 00:13:46,519 | 00:13:49,159 | I'm just cooking the mussels here and they're beautiful. | I'm just cooking the mussels here and they're beautiful. |
292 | 00:13:49,360 | 00:13:51,320 | They're just taking on a nice little pocket of sauce. | They're just taking on a nice little pocket of sauce. |
293 | 00:13:51,519 | 00:13:53,080 | So combining the seafood at the end, | So combining the seafood at the end, |
294 | 00:13:53,279 | 00:13:56,000 | having the mussels opened up in the curry, all that liquor coming out... | having the mussels opened up in the curry, all that liquor coming out... |
295 | 00:13:56,200 | 00:13:58,399 | The liquor of the mussels has also flavoured it. | The liquor of the mussels has also flavoured it. |
296 | 00:13:58,600 | 00:13:59,759 | ..the prawns slightly seared, | ..the prawns slightly seared, |
297 | 00:13:59,960 | 00:14:01,519 | putting them in the sauce to finish cooking. | putting them in the sauce to finish cooking. |
298 | 00:14:01,720 | 00:14:03,960 | Putting the prawns in. | Putting the prawns in. |
299 | 00:14:04,159 | 00:14:05,639 | The barramundi is seared. | The barramundi is seared. |
300 | 00:14:05,840 | 00:14:10,240 | And what that does, it lets all the individual seafood speak for itself | And what that does, it lets all the individual seafood speak for itself |
301 | 00:14:10,440 | 00:14:13,919 | without making it too gluggy or just one big mess. | without making it too gluggy or just one big mess. |
302 | 00:14:18,639 | 00:14:19,919 | Please cook. | Please cook. |
303 | 00:14:20,120 | 00:14:23,279 | So I was just on the edge, like I was cutting fine. | So I was just on the edge, like I was cutting fine. |
304 | 00:14:23,480 | 00:14:26,279 | I didn't know what... if I'm gonna serve complete dish | I didn't know what... if I'm gonna serve complete dish |
305 | 00:14:26,480 | 00:14:27,759 | which is the hero, | which is the hero, |
306 | 00:14:27,960 | 00:14:30,720 | or am I just going with the luchi and the accompaniments | or am I just going with the luchi and the accompaniments |
307 | 00:14:30,919 | 00:14:32,399 | without the goat? | without the goat? |
308 | 00:14:35,120 | 00:14:36,799 | Come on. Please! | Come on. Please! |
309 | 00:14:37,000 | 00:14:40,159 | MELISSA LEONG: You have just one minute left. | MELISSA LEONG: You have just one minute left. |
310 | 00:14:40,360 | 00:14:42,879 | One minute chef. One minute. | One minute chef. One minute. |
311 | 00:14:43,080 | 00:14:44,919 | One minute, Shruti. | One minute, Shruti. |
312 | 00:14:45,120 | 00:14:46,480 | (PRESSURE COOKER BEEPS) | (PRESSURE COOKER BEEPS) |
313 | 00:14:50,000 | 00:14:52,240 | So when I took it out of the pressure cooker... | So when I took it out of the pressure cooker... |
314 | 00:14:52,440 | 00:14:54,200 | Oh, the goat is out. | Oh, the goat is out. |
315 | 00:14:57,960 | 00:15:02,159 | Couldn't have asked for more. Perfect. Satisfied. | Couldn't have asked for more. Perfect. Satisfied. |
316 | 00:15:02,360 | 00:15:03,679 | That's great. Well done, Shruti. | That's great. Well done, Shruti. |
317 | 00:15:03,879 | 00:15:05,799 | (EXHALES DEEPLY) | (EXHALES DEEPLY) |
318 | 00:15:07,559 | 00:15:10,799 | That's exactly the consistency I want. | That's exactly the consistency I want. |
319 | 00:15:11,000 | 00:15:12,320 | Tender. | Tender. |
320 | 00:15:12,519 | 00:15:13,600 | Yes! | Yes! |
321 | 00:15:13,799 | 00:15:15,799 | Chef, 30 seconds. | Chef, 30 seconds. |
322 | 00:15:16,000 | 00:15:18,240 | Chef, you need to get it on the pass! Come on, Chef! | Chef, you need to get it on the pass! Come on, Chef! |
323 | 00:15:18,440 | 00:15:20,240 | Yeah, yeah, yeah. Let's go! | Yeah, yeah, yeah. Let's go! |
324 | 00:15:20,440 | 00:15:21,879 | Come on, Shruti, you can do it. | Come on, Shruti, you can do it. |
325 | 00:15:22,080 | 00:15:24,720 | (ALL YELL ENCOURAGEMENT) | (ALL YELL ENCOURAGEMENT) |
326 | 00:15:26,320 | 00:15:27,799 | Go, Adam! | Go, Adam! |
327 | 00:15:28,000 | 00:15:28,919 | Go! | Go! |
328 | 00:15:29,120 | 00:15:30,399 | Hurry up! | Hurry up! |
329 | 00:15:30,600 | 00:15:34,720 | Whoo-hoo! Run, run, run! | Whoo-hoo! Run, run, run! |
330 | 00:15:34,919 | 00:15:37,200 | (LAUGHS) Hurry up! | (LAUGHS) Hurry up! |
331 | 00:15:37,399 | 00:15:38,840 | So I had more than one trip to the pass | So I had more than one trip to the pass |
332 | 00:15:39,039 | 00:15:40,879 | 'cause I couldn't carry four plates | 'cause I couldn't carry four plates |
333 | 00:15:41,080 | 00:15:43,320 | so I sprinted like Usain Bolt to the pass. | so I sprinted like Usain Bolt to the pass. |
334 | 00:15:43,519 | 00:15:45,840 | Go, Chef! (ALL CHEER) | Go, Chef! (ALL CHEER) |
335 | 00:15:47,759 | 00:15:49,080 | OK. Come on, Shruti. | OK. Come on, Shruti. |
336 | 00:15:49,279 | 00:15:51,120 | MARK OLIVE: Come on, Shruti. You can do it. | MARK OLIVE: Come on, Shruti. You can do it. |
337 | 00:15:51,320 | 00:15:52,879 | You can do it, Shruti. | You can do it, Shruti. |
338 | 00:15:53,080 | 00:15:55,840 | Help her, Adam! Get her stuff! Get her stuff! | Help her, Adam! Get her stuff! Get her stuff! |
339 | 00:15:56,960 | 00:15:58,480 | Whoo! | Whoo! |
340 | 00:16:00,159 | 00:16:02,799 | I had a glance on head chef's plate | I had a glance on head chef's plate |
341 | 00:16:03,000 | 00:16:07,440 | I was, like, Adam's dish was looking absolutely Bengali. | I was, like, Adam's dish was looking absolutely Bengali. |
342 | 00:16:07,639 | 00:16:09,159 | Well done! Thank you! | Well done! Thank you! |
343 | 00:16:09,360 | 00:16:11,639 | (APPLAUSE) It was tough. | (APPLAUSE) It was tough. |
344 | 00:16:11,840 | 00:16:13,039 | When I saw what Shruti cooked, | When I saw what Shruti cooked, |
345 | 00:16:13,240 | 00:16:14,919 | I thought this is gonna be full of flavour. | I thought this is gonna be full of flavour. |
346 | 00:16:15,120 | 00:16:17,039 | The goat's gonna be so full of flavour | The goat's gonna be so full of flavour |
347 | 00:16:17,240 | 00:16:18,759 | it's just gonna knock Dan's head off. | it's just gonna knock Dan's head off. |
348 | 00:16:18,960 | 00:16:22,000 | Whether... whether Dan thinks it's 100% is another story. | Whether... whether Dan thinks it's 100% is another story. |
349 | 00:16:27,120 | 00:16:30,559 | MAEVE O'MEARA: It's been a tight race between last home cook standing Shruti | MAEVE O'MEARA: It's been a tight race between last home cook standing Shruti |
350 | 00:16:30,759 | 00:16:33,320 | and Tonka's executive chef Adam. | and Tonka's executive chef Adam. |
351 | 00:16:33,519 | 00:16:37,519 | They've just created their best interpretation of a Bengali curry. | They've just created their best interpretation of a Bengali curry. |
352 | 00:16:37,720 | 00:16:40,440 | Well done. You should be very proud. Thank you. | Well done. You should be very proud. Thank you. |
353 | 00:16:40,639 | 00:16:43,679 | And now it's all on the line as blind-tasting judge Dan | And now it's all on the line as blind-tasting judge Dan |
354 | 00:16:43,879 | 00:16:46,159 | tastes their dishes. | tastes their dishes. |
355 | 00:16:48,639 | 00:16:50,600 | DAN HONG: Wow! This looks awesome. | DAN HONG: Wow! This looks awesome. |
356 | 00:16:50,799 | 00:16:52,399 | MELISSA LEONG: They really do look awesome | MELISSA LEONG: They really do look awesome |
357 | 00:16:52,600 | 00:16:54,960 | and so much love, so much attention, | and so much love, so much attention, |
358 | 00:16:55,159 | 00:16:57,320 | just jammed into two plates on the pass. | just jammed into two plates on the pass. |
359 | 00:16:57,519 | 00:16:59,559 | Oh, look, it was crazy. There was a bit of sledging even. | Oh, look, it was crazy. There was a bit of sledging even. |
360 | 00:16:59,759 | 00:17:01,240 | (LAUGHS) | (LAUGHS) |
361 | 00:17:01,440 | 00:17:05,640 | Dan, Bengali goat curry. | Dan, Bengali goat curry. |
362 | 00:17:05,839 | 00:17:09,440 | I love goat! I love goat. | I love goat! I love goat. |
363 | 00:17:09,640 | 00:17:11,720 | I can see it's cooked on the bone. | I can see it's cooked on the bone. |
364 | 00:17:11,920 | 00:17:15,680 | Goats always got to be cooked on the bone, especially if it's in a curry. | Goats always got to be cooked on the bone, especially if it's in a curry. |
365 | 00:17:15,880 | 00:17:17,279 | Oh, totally. | Oh, totally. |
366 | 00:17:17,480 | 00:17:18,640 | And what are these? | And what are these? |
367 | 00:17:18,839 | 00:17:23,039 | These are luchi, which is sort of somewhere between a naan | These are luchi, which is sort of somewhere between a naan |
368 | 00:17:23,240 | 00:17:24,400 | and a pappadum. | and a pappadum. |
369 | 00:17:24,599 | 00:17:26,279 | So it's a fried bread. | So it's a fried bread. |
370 | 00:17:26,480 | 00:17:27,640 | These are great. | These are great. |
371 | 00:17:27,839 | 00:17:29,640 | I haven't even eaten the curry yet. | I haven't even eaten the curry yet. |
372 | 00:17:29,839 | 00:17:31,279 | Tuck in. | Tuck in. |
373 | 00:17:32,680 | 00:17:35,079 | Look at this goat. Oh, my gosh. | Look at this goat. Oh, my gosh. |
374 | 00:17:35,279 | 00:17:40,920 | Well, look at that. It's just... you can shred that meat, basically. | Well, look at that. It's just... you can shred that meat, basically. |
375 | 00:17:41,119 | 00:17:43,480 | It's beautiful. Mmm. | It's beautiful. Mmm. |
376 | 00:17:43,680 | 00:17:45,400 | Kachumber. | Kachumber. |
377 | 00:17:45,599 | 00:17:49,480 | Making my own, like, Bengali pocket here. | Making my own, like, Bengali pocket here. |
378 | 00:17:49,680 | 00:17:51,039 | (LAUGHS) | (LAUGHS) |
379 | 00:17:54,799 | 00:17:57,920 | I know how we can shut Dan up now. Give him goat. | I know how we can shut Dan up now. Give him goat. |
380 | 00:18:01,680 | 00:18:03,920 | That's delicious. It's so good! | That's delicious. It's so good! |
381 | 00:18:04,119 | 00:18:06,200 | This is really what I love to eat. | This is really what I love to eat. |
382 | 00:18:06,400 | 00:18:08,160 | That goat is so tender. | That goat is so tender. |
383 | 00:18:08,359 | 00:18:11,079 | The sauce has so much flavour, so much depth. | The sauce has so much flavour, so much depth. |
384 | 00:18:11,279 | 00:18:14,319 | It's spicy but not overpowering. | It's spicy but not overpowering. |
385 | 00:18:14,519 | 00:18:17,400 | Something I really expect from a Bengali curry, | Something I really expect from a Bengali curry, |
386 | 00:18:17,599 | 00:18:18,920 | I want it to punch me in the face. | I want it to punch me in the face. |
387 | 00:18:19,119 | 00:18:23,720 | And because this person really seasoned that curry to a T, | And because this person really seasoned that curry to a T, |
388 | 00:18:23,920 | 00:18:27,079 | it really brought out the flavour of that goat. | it really brought out the flavour of that goat. |
389 | 00:18:27,279 | 00:18:30,079 | This person did everything from scratch. | This person did everything from scratch. |
390 | 00:18:30,279 | 00:18:33,000 | Roasting spices, blending spices. | Roasting spices, blending spices. |
391 | 00:18:33,200 | 00:18:35,519 | That's how you get a really flavoursome curry. | That's how you get a really flavoursome curry. |
392 | 00:18:35,720 | 00:18:37,519 | And I just love the fun of this dish. | And I just love the fun of this dish. |
393 | 00:18:37,720 | 00:18:41,440 | Using this, a pocket, to fill it with that tender goat meat | Using this, a pocket, to fill it with that tender goat meat |
394 | 00:18:41,640 | 00:18:44,319 | and the potatoes which are also very tender. | and the potatoes which are also very tender. |
395 | 00:18:44,519 | 00:18:48,279 | And that kachumber really adds that freshness too. | And that kachumber really adds that freshness too. |
396 | 00:18:48,480 | 00:18:50,720 | It's pretty damn solid. | It's pretty damn solid. |
397 | 00:18:50,920 | 00:18:53,720 | This is a seafood Bengali curry | This is a seafood Bengali curry |
398 | 00:18:53,920 | 00:18:56,000 | with fried cauliflower and yoghurt salad. | with fried cauliflower and yoghurt salad. |
399 | 00:18:56,200 | 00:18:59,000 | Look, this is really stunning. | Look, this is really stunning. |
400 | 00:19:00,680 | 00:19:01,960 | It's very restaurant-y. | It's very restaurant-y. |
401 | 00:19:02,160 | 00:19:07,000 | This vibrant orange sauce with those Nigella seeds, very Bengali. | This vibrant orange sauce with those Nigella seeds, very Bengali. |
402 | 00:19:07,200 | 00:19:09,359 | Very generous with the seafood - | Very generous with the seafood - |
403 | 00:19:09,559 | 00:19:11,200 | prawns and mussels. | prawns and mussels. |
404 | 00:19:11,400 | 00:19:13,920 | There's some barramundi tucked under there as well. | There's some barramundi tucked under there as well. |
405 | 00:19:14,119 | 00:19:17,039 | Oh, wow! Very, very appetising. | Oh, wow! Very, very appetising. |
406 | 00:19:21,039 | 00:19:23,400 | Ooh, that's nice. | Ooh, that's nice. |
407 | 00:19:38,119 | 00:19:39,559 | What do you think? | What do you think? |
408 | 00:19:41,599 | 00:19:44,319 | The seafood is cooked perfectly. | The seafood is cooked perfectly. |
409 | 00:19:44,519 | 00:19:46,319 | That barramundi just melts in my mouth. | That barramundi just melts in my mouth. |
410 | 00:19:46,519 | 00:19:50,400 | That prawn has that nice bite to it. The mussels are great. | That prawn has that nice bite to it. The mussels are great. |
411 | 00:19:50,599 | 00:19:53,519 | And the sauce, even though it tastes totally different to this one, | And the sauce, even though it tastes totally different to this one, |
412 | 00:19:53,720 | 00:19:55,720 | it's still just as tasty. | it's still just as tasty. |
413 | 00:19:55,920 | 00:19:59,000 | And the accompaniments are done really well. | And the accompaniments are done really well. |
414 | 00:19:59,200 | 00:20:01,440 | I love the texture of the deep-fried cauliflower | I love the texture of the deep-fried cauliflower |
415 | 00:20:01,640 | 00:20:04,599 | and the yoghurt really cuts that heat. | and the yoghurt really cuts that heat. |
416 | 00:20:04,799 | 00:20:06,119 | The flavour is there. | The flavour is there. |
417 | 00:20:06,319 | 00:20:10,319 | Both curries were seasoned to perfection. | Both curries were seasoned to perfection. |
418 | 00:20:10,519 | 00:20:12,400 | It's hard. (CHUCKLES) | It's hard. (CHUCKLES) |
419 | 00:20:12,599 | 00:20:14,839 | It's... | It's... |
420 | 00:20:21,440 | 00:20:24,400 | I don't think I have ever seen you this perplexed | I don't think I have ever seen you this perplexed |
421 | 00:20:24,599 | 00:20:26,440 | between two dishes before. | between two dishes before. |
422 | 00:20:26,640 | 00:20:28,599 | I love how tender the goat meat is | I love how tender the goat meat is |
423 | 00:20:28,799 | 00:20:30,319 | and I love how it's cooked on the bone. | and I love how it's cooked on the bone. |
424 | 00:20:30,519 | 00:20:34,640 | But then again, the seafood on this dish is all perfectly cooked. | But then again, the seafood on this dish is all perfectly cooked. |
425 | 00:20:34,839 | 00:20:37,839 | The cauliflower salad's really nice, | The cauliflower salad's really nice, |
426 | 00:20:38,039 | 00:20:39,720 | and so is the kachumber as well. | and so is the kachumber as well. |
427 | 00:20:41,079 | 00:20:42,519 | This is tough. | This is tough. |
428 | 00:20:48,920 | 00:20:51,240 | MAEVE O'MEARA: It's the final competition of Indian week | MAEVE O'MEARA: It's the final competition of Indian week |
429 | 00:20:51,440 | 00:20:54,559 | and home cook Shruti has just made a goat Bengali curry. | and home cook Shruti has just made a goat Bengali curry. |
430 | 00:20:54,759 | 00:20:56,759 | She's hoping it's enough to beat | She's hoping it's enough to beat |
431 | 00:20:56,960 | 00:20:59,839 | executive chef Adam's seafood version. | executive chef Adam's seafood version. |
432 | 00:21:01,240 | 00:21:03,319 | Now it's judgement time. | Now it's judgement time. |
433 | 00:21:05,240 | 00:21:09,559 | Dan, two incredible curries on the pass. | Dan, two incredible curries on the pass. |
434 | 00:21:09,759 | 00:21:11,480 | Which was your favourite tonight? | Which was your favourite tonight? |
435 | 00:21:11,680 | 00:21:16,599 | The curry that I loved had depth of flavour, | The curry that I loved had depth of flavour, |
436 | 00:21:16,799 | 00:21:19,200 | that complexity of spice, | that complexity of spice, |
437 | 00:21:19,400 | 00:21:23,680 | and the curry that I loved had the perfect accompaniments | and the curry that I loved had the perfect accompaniments |
438 | 00:21:23,880 | 00:21:26,440 | that achieved the right balance. | that achieved the right balance. |
439 | 00:21:28,519 | 00:21:32,519 | The best plate on the pass is... | The best plate on the pass is... |
440 | 00:21:42,359 | 00:21:44,480 | Both of them! It's a tie! | Both of them! It's a tie! |
441 | 00:21:44,680 | 00:21:47,559 | (APPLAUSE AND CHEERING) | (APPLAUSE AND CHEERING) |
442 | 00:21:47,759 | 00:21:49,599 | Well done, well done. | Well done, well done. |
443 | 00:21:51,039 | 00:21:53,680 | Oh, my God. Wow, Chef! | Oh, my God. Wow, Chef! |
444 | 00:21:53,880 | 00:21:56,279 | (APPLAUSE) | (APPLAUSE) |
445 | 00:21:56,480 | 00:21:58,160 | Well done! | Well done! |
446 | 00:21:58,359 | 00:21:59,640 | Thank you, thank you. Fantastic! | Thank you, thank you. Fantastic! |
447 | 00:21:59,839 | 00:22:01,000 | Thank you. | Thank you. |
448 | 00:22:01,200 | 00:22:03,160 | Well done. Such a good job! | Well done. Such a good job! |
449 | 00:22:05,079 | 00:22:06,359 | Really good, really good. | Really good, really good. |
450 | 00:22:06,559 | 00:22:09,960 | Oh, my God, the best feeling in the world. | Oh, my God, the best feeling in the world. |
451 | 00:22:10,160 | 00:22:12,680 | Hey? Like this! Yes! | Hey? Like this! Yes! |
452 | 00:22:12,880 | 00:22:15,440 | Which one is yours? So mine was the goat curry. | Which one is yours? So mine was the goat curry. |
453 | 00:22:15,640 | 00:22:17,119 | I had a feeling that was yours | I had a feeling that was yours |
454 | 00:22:17,319 | 00:22:21,200 | because you could really taste the heart and soul in that goat curry. | because you could really taste the heart and soul in that goat curry. |
455 | 00:22:21,400 | 00:22:23,519 | It was so full of flavour | It was so full of flavour |
456 | 00:22:23,720 | 00:22:27,640 | and the meat was so tender, so delicious. | and the meat was so tender, so delicious. |
457 | 00:22:27,839 | 00:22:29,000 | Well done. | Well done. |
458 | 00:22:29,200 | 00:22:30,640 | Thank you so much. Thank you. | Thank you so much. Thank you. |
459 | 00:22:30,839 | 00:22:32,480 | Can you just pinch me? | Can you just pinch me? |
460 | 00:22:32,680 | 00:22:35,240 | (LAUGHS) Oh, that's real. (LAUGHS) | (LAUGHS) Oh, that's real. (LAUGHS) |
461 | 00:22:35,440 | 00:22:36,960 | And Chef Adam, how are you feeling? | And Chef Adam, how are you feeling? |
462 | 00:22:37,160 | 00:22:38,640 | I think it's fantastic. | I think it's fantastic. |
463 | 00:22:38,839 | 00:22:42,480 | I think it's a great feat and I'm just, you know, so happy for you. | I think it's a great feat and I'm just, you know, so happy for you. |
464 | 00:22:42,680 | 00:22:44,480 | Thank you so much. Well done. It's fantastic. | Thank you so much. Well done. It's fantastic. |
465 | 00:22:44,680 | 00:22:47,079 | Well, well done to you too. I mean, it was a draw. | Well, well done to you too. I mean, it was a draw. |
466 | 00:22:47,279 | 00:22:48,720 | Oh, I had a tough competitor. | Oh, I had a tough competitor. |
467 | 00:22:48,920 | 00:22:52,440 | I couldn't decide, and this is the first ever draw on The Chefs' Line. | I couldn't decide, and this is the first ever draw on The Chefs' Line. |
468 | 00:22:52,640 | 00:22:55,160 | Adam, your curry was spectacular. | Adam, your curry was spectacular. |
469 | 00:22:55,359 | 00:22:57,640 | The seafood was perfectly cooked. | The seafood was perfectly cooked. |
470 | 00:22:57,839 | 00:23:00,240 | The accompaniments, that cauliflower salad. | The accompaniments, that cauliflower salad. |
471 | 00:23:00,440 | 00:23:01,799 | It was refined. | It was refined. |
472 | 00:23:02,000 | 00:23:03,920 | It was subtle, it was light | It was subtle, it was light |
473 | 00:23:04,119 | 00:23:06,720 | but it still had so much flavour at the same time. | but it still had so much flavour at the same time. |
474 | 00:23:06,920 | 00:23:09,559 | And well done. Both of you, well done. | And well done. Both of you, well done. |
475 | 00:23:09,759 | 00:23:11,799 | (APPLAUSE) | (APPLAUSE) |
476 | 00:23:12,000 | 00:23:16,400 | We normally give trophies to home cooks that beat the restaurant, | We normally give trophies to home cooks that beat the restaurant, |
477 | 00:23:16,599 | 00:23:19,880 | but it is a tie so you do get this trophy! | but it is a tie so you do get this trophy! |
478 | 00:23:20,079 | 00:23:22,000 | Well done! | Well done! |
479 | 00:23:25,039 | 00:23:27,000 | Congratulations to Tonka restaurant as well. | Congratulations to Tonka restaurant as well. |
480 | 00:23:27,200 | 00:23:29,799 | And it's a celebration of Indian cuisine! | And it's a celebration of Indian cuisine! |
481 | 00:23:30,000 | 00:23:31,960 | SHRUTI: Yes, yes! (APPLAUSE) | SHRUTI: Yes, yes! (APPLAUSE) |
482 | 00:23:32,160 | 00:23:33,319 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
483 | 00:23:33,519 | 00:23:35,960 | Oh, wow! That is a seriously good curry. | Oh, wow! That is a seriously good curry. |
484 | 00:23:36,160 | 00:23:39,240 | ..join me for all things spice and everything nice | ..join me for all things spice and everything nice |
485 | 00:23:39,440 | 00:23:41,519 | at Indian restaurant Tonka. | at Indian restaurant Tonka. |
486 | 00:23:41,720 | 00:23:42,799 | (LAUGHS) | (LAUGHS) |
487 | 00:23:43,000 | 00:23:44,000 | The perfect naan bread! | The perfect naan bread! |
488 | 00:23:44,200 | 00:23:46,640 | Oh, no! Double dipping! Double dipping! | Oh, no! Double dipping! Double dipping! |