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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!