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1 | 00:00:01,040 | 00:00:03,120 | MAEVE O'MEARA: It's Indian Week on The Chefs' Line. | MAEVE O'MEARA: It's Indian Week on The Chefs' Line. |
2 | 00:00:03,320 | 00:00:04,200 | Yum. | Yum. |
3 | 00:00:04,400 | 00:00:09,040 | And tonight, we're in for a treat with Indian spiced milk desserts. | And tonight, we're in for a treat with Indian spiced milk desserts. |
4 | 00:00:09,240 | 00:00:11,200 | Ah, got it! | Ah, got it! |
5 | 00:00:11,400 | 00:00:13,160 | Using milk as the base, | Using milk as the base, |
6 | 00:00:13,360 | 00:00:19,200 | these desserts are a delicate balance of spices, sweetness and texture. | these desserts are a delicate balance of spices, sweetness and texture. |
7 | 00:00:19,400 | 00:00:21,120 | And some colour on the plate as well. | And some colour on the plate as well. |
8 | 00:00:21,320 | 00:00:23,720 | Some of Australia's best home cooks | Some of Australia's best home cooks |
9 | 00:00:23,920 | 00:00:25,960 | will be putting their culinary skills to the test | will be putting their culinary skills to the test |
10 | 00:00:26,160 | 00:00:29,400 | against top Melbourne restaurant Atta. | against top Melbourne restaurant Atta. |
11 | 00:00:29,600 | 00:00:31,680 | MAN: One word - delicious. | MAN: One word - delicious. |
12 | 00:00:31,880 | 00:00:35,320 | And tonight, our home cooks are facing the third stop | And tonight, our home cooks are facing the third stop |
13 | 00:00:35,520 | 00:00:38,880 | in their chefs' line, sous-chef Atar. | in their chefs' line, sous-chef Atar. |
14 | 00:00:39,080 | 00:00:41,880 | Are you happy with the presentation? Yes. | Are you happy with the presentation? Yes. |
15 | 00:00:42,080 | 00:00:43,360 | As the week progresses, | As the week progresses, |
16 | 00:00:43,560 | 00:00:46,200 | the competition will escalate in difficulty | the competition will escalate in difficulty |
17 | 00:00:46,400 | 00:00:48,280 | from the apprentice all the way... | from the apprentice all the way... |
18 | 00:00:48,480 | 00:00:50,000 | Good job. A-team! | Good job. A-team! |
19 | 00:00:50,200 | 00:00:51,840 | ..to the head chef. | ..to the head chef. |
20 | 00:00:52,040 | 00:00:55,520 | Which spiced milk dessert will win them the chance | Which spiced milk dessert will win them the chance |
21 | 00:00:55,720 | 00:00:59,160 | to reach the end of the chefs' line? | to reach the end of the chefs' line? |
22 | 00:01:04,480 | 00:01:05,920 | DAN HONG: Home cooks and chefs, | DAN HONG: Home cooks and chefs, |
23 | 00:01:06,120 | 00:01:07,720 | welcome back to the Chefs' Line Kitchen | welcome back to the Chefs' Line Kitchen |
24 | 00:01:07,920 | 00:01:09,520 | for the third night of Indian Week. | for the third night of Indian Week. |
25 | 00:01:09,720 | 00:01:11,840 | Yes! | Yes! |
26 | 00:01:13,560 | 00:01:16,840 | Sarj, I see that trophy. How bad do you want another one? | Sarj, I see that trophy. How bad do you want another one? |
27 | 00:01:17,040 | 00:01:20,760 | I tell you, the chefs are telling me they've got it in the bag, | I tell you, the chefs are telling me they've got it in the bag, |
28 | 00:01:20,960 | 00:01:23,160 | but wait until you see what's on my plate! | but wait until you see what's on my plate! |
29 | 00:01:23,360 | 00:01:25,800 | (ALL LAUGH AND EXCLAIM) | (ALL LAUGH AND EXCLAIM) |
30 | 00:01:27,800 | 00:01:32,080 | Restaurant Atta, Head Chef Harry, it's 1-1. | Restaurant Atta, Head Chef Harry, it's 1-1. |
31 | 00:01:32,280 | 00:01:34,760 | So, who's next to face the home cooks? | So, who's next to face the home cooks? |
32 | 00:01:34,960 | 00:01:38,800 | So, tonight, I've got my sous-chef, Chef Atar, | So, tonight, I've got my sous-chef, Chef Atar, |
33 | 00:01:39,000 | 00:01:40,360 | cooking a sweet dessert. | cooking a sweet dessert. |
34 | 00:01:40,560 | 00:01:44,640 | Sous-chef Atar, does the restaurant have something special cooking? | Sous-chef Atar, does the restaurant have something special cooking? |
35 | 00:01:44,840 | 00:01:47,480 | Yeah, obviously there's something different we'll put on that. | Yeah, obviously there's something different we'll put on that. |
36 | 00:01:47,680 | 00:01:49,600 | But it's a secret, we will not tell anyone. | But it's a secret, we will not tell anyone. |
37 | 00:01:49,800 | 00:01:51,320 | Oh! | Oh! |
38 | 00:01:51,520 | 00:01:54,080 | I love secrets buried in desserts. Yeah. | I love secrets buried in desserts. Yeah. |
39 | 00:01:54,280 | 00:01:56,400 | Sous-chef Atar, please step up. | Sous-chef Atar, please step up. |
40 | 00:01:56,600 | 00:01:58,280 | Thank you. | Thank you. |
41 | 00:01:58,480 | 00:02:00,240 | Restaurant Atta, please take your seats. | Restaurant Atta, please take your seats. |
42 | 00:02:00,440 | 00:02:01,880 | Thank you. | Thank you. |
43 | 00:02:03,840 | 00:02:09,040 | Home cooks, all week you've shown us your much-loved family recipes | Home cooks, all week you've shown us your much-loved family recipes |
44 | 00:02:09,240 | 00:02:10,920 | and cooked with such passion. | and cooked with such passion. |
45 | 00:02:12,320 | 00:02:15,480 | And now you've made it halfway through the competition. | And now you've made it halfway through the competition. |
46 | 00:02:15,680 | 00:02:16,880 | Congratulations. | Congratulations. |
47 | 00:02:17,080 | 00:02:19,560 | (CHEERING AND APPLAUSE) | (CHEERING AND APPLAUSE) |
48 | 00:02:22,600 | 00:02:24,800 | Best of luck to both of our home cooks. | Best of luck to both of our home cooks. |
49 | 00:02:25,000 | 00:02:26,720 | BOTH: Thank you. | BOTH: Thank you. |
50 | 00:02:26,920 | 00:02:28,840 | With all these sweet treats in the kitchen tonight, | With all these sweet treats in the kitchen tonight, |
51 | 00:02:29,040 | 00:02:31,960 | there's no way I'm leaving, so, Dan, you're out of here. | there's no way I'm leaving, so, Dan, you're out of here. |
52 | 00:02:32,160 | 00:02:33,720 | Awesome. | Awesome. |
53 | 00:02:33,920 | 00:02:35,320 | See you, blind judge. | See you, blind judge. |
54 | 00:02:35,520 | 00:02:36,920 | Good luck, guys. | Good luck, guys. |
55 | 00:02:37,120 | 00:02:39,720 | Sous-chef Atar and our home cooks, | Sous-chef Atar and our home cooks, |
56 | 00:02:39,920 | 00:02:43,480 | we want to see your best spiced milk desserts. | we want to see your best spiced milk desserts. |
57 | 00:02:43,680 | 00:02:47,000 | You have 60 minutes. Let's cook! | You have 60 minutes. Let's cook! |
58 | 00:02:57,560 | 00:03:01,720 | What I love about this challenge being a spiced milk dessert challenge | What I love about this challenge being a spiced milk dessert challenge |
59 | 00:03:01,920 | 00:03:04,560 | is that there are literally dozens of recipes all across India... | is that there are literally dozens of recipes all across India... |
60 | 00:03:04,760 | 00:03:06,040 | There's heaps and heaps. | There's heaps and heaps. |
61 | 00:03:06,240 | 00:03:08,480 | ..that use milk as a base for the dessert. | ..that use milk as a base for the dessert. |
62 | 00:03:08,680 | 00:03:11,080 | So, you can see anything from a biscuit | So, you can see anything from a biscuit |
63 | 00:03:11,280 | 00:03:13,440 | to a pannacotta-type dessert | to a pannacotta-type dessert |
64 | 00:03:13,640 | 00:03:16,880 | or a rice pudding-type dessert or an ice-cream even. | or a rice pudding-type dessert or an ice-cream even. |
65 | 00:03:17,080 | 00:03:21,080 | It's really just coming down to the infusion of spices, | It's really just coming down to the infusion of spices, |
66 | 00:03:21,280 | 00:03:25,000 | the balance of that sweetness and how they choose to present it as well. | the balance of that sweetness and how they choose to present it as well. |
67 | 00:03:25,200 | 00:03:27,760 | This challenge opens the door for anything they want to put up really. | This challenge opens the door for anything they want to put up really. |
68 | 00:03:27,960 | 00:03:30,240 | Absolutely, yeah. And that's what it's all about. | Absolutely, yeah. And that's what it's all about. |
69 | 00:03:36,160 | 00:03:37,440 | My name is Sarj. | My name is Sarj. |
70 | 00:03:37,640 | 00:03:41,960 | Tonight, I am going to cook spicy chai tea jelly | Tonight, I am going to cook spicy chai tea jelly |
71 | 00:03:42,160 | 00:03:44,000 | with Chantilly cream. | with Chantilly cream. |
72 | 00:03:44,200 | 00:03:48,840 | So, what I thought, I'll do a modern take on the chai tea | So, what I thought, I'll do a modern take on the chai tea |
73 | 00:03:49,040 | 00:03:51,480 | that I used to drink in abundance during my childhood, | that I used to drink in abundance during my childhood, |
74 | 00:03:51,680 | 00:03:56,400 | and do a dessert more like you would eat it rather than drink it. | and do a dessert more like you would eat it rather than drink it. |
75 | 00:03:56,600 | 00:03:59,640 | I am originally from Kuala Lumpur, Malaysia. | I am originally from Kuala Lumpur, Malaysia. |
76 | 00:03:59,840 | 00:04:01,160 | Who's hungry? | Who's hungry? |
77 | 00:04:01,360 | 00:04:06,000 | But all of my cooking stems from my mother's upbringing. | But all of my cooking stems from my mother's upbringing. |
78 | 00:04:07,240 | 00:04:10,680 | The judges told me that I really need to create a spicy dessert, | The judges told me that I really need to create a spicy dessert, |
79 | 00:04:10,880 | 00:04:13,360 | so I thought chai tea might be the ideal thing. | so I thought chai tea might be the ideal thing. |
80 | 00:04:13,560 | 00:04:16,800 | In that pot, I need that milk and I need that water, | In that pot, I need that milk and I need that water, |
81 | 00:04:17,000 | 00:04:19,680 | and then to it I need to add all these spices. | and then to it I need to add all these spices. |
82 | 00:04:19,880 | 00:04:25,080 | Cloves, black tea, cardamom, ginger, cinnamon quills, you know. | Cloves, black tea, cardamom, ginger, cinnamon quills, you know. |
83 | 00:04:25,280 | 00:04:27,920 | DAN HONG: They've got to use those spices because it's Indian Week, | DAN HONG: They've got to use those spices because it's Indian Week, |
84 | 00:04:28,120 | 00:04:29,520 | they've got to use milk. | they've got to use milk. |
85 | 00:04:29,720 | 00:04:31,960 | The main thing I'm looking for is their creativity. | The main thing I'm looking for is their creativity. |
86 | 00:04:32,160 | 00:04:34,560 | I'm looking for their own unique spin on the dessert. | I'm looking for their own unique spin on the dessert. |
87 | 00:04:34,760 | 00:04:37,880 | Different regions of India have got their own taste to it, | Different regions of India have got their own taste to it, |
88 | 00:04:38,080 | 00:04:39,840 | but the one that I am making especially, | but the one that I am making especially, |
89 | 00:04:40,040 | 00:04:43,840 | it has got condensed milk, like my family used to love it. | it has got condensed milk, like my family used to love it. |
90 | 00:04:44,040 | 00:04:49,080 | Something spicy, milky and at the same time yummy. | Something spicy, milky and at the same time yummy. |
91 | 00:04:49,280 | 00:04:50,960 | I'm going to give it a shot. | I'm going to give it a shot. |
92 | 00:04:56,640 | 00:04:59,720 | So, my name is Smita. I'm from Melbourne. | So, my name is Smita. I'm from Melbourne. |
93 | 00:04:59,920 | 00:05:03,760 | Tonight, I'm making kulfi ice-cream, or my take on it anyway. | Tonight, I'm making kulfi ice-cream, or my take on it anyway. |
94 | 00:05:03,960 | 00:05:09,080 | I'm planning to serve it with some spicy crumb, with some pomegranates | I'm planning to serve it with some spicy crumb, with some pomegranates |
95 | 00:05:09,280 | 00:05:11,840 | and some beautiful flowers to show it off. | and some beautiful flowers to show it off. |
96 | 00:05:12,040 | 00:05:14,160 | I think cooking's my creative outlet | I think cooking's my creative outlet |
97 | 00:05:14,360 | 00:05:17,560 | because my profession is an accounting background. | because my profession is an accounting background. |
98 | 00:05:17,760 | 00:05:20,200 | I watched Grandma and Grandad cook quite a lot | I watched Grandma and Grandad cook quite a lot |
99 | 00:05:20,400 | 00:05:24,560 | and sort of realised that I've actually picked up Indian cooking | and sort of realised that I've actually picked up Indian cooking |
100 | 00:05:24,760 | 00:05:26,320 | by sight and smell. | by sight and smell. |
101 | 00:05:26,520 | 00:05:29,880 | Well, kulfi ice-cream normally takes quite a long time | Well, kulfi ice-cream normally takes quite a long time |
102 | 00:05:30,080 | 00:05:31,360 | because you have to reduce milk. | because you have to reduce milk. |
103 | 00:05:31,560 | 00:05:33,920 | Now, given the time constraint I've found a short cut. | Now, given the time constraint I've found a short cut. |
104 | 00:05:34,120 | 00:05:36,480 | I'm going to use a whipped cream instead. | I'm going to use a whipped cream instead. |
105 | 00:05:36,680 | 00:05:40,040 | To make the kulfi ice-cream, I whip up some cream | To make the kulfi ice-cream, I whip up some cream |
106 | 00:05:40,240 | 00:05:43,200 | with some condensed milk and set that aside, | with some condensed milk and set that aside, |
107 | 00:05:43,400 | 00:05:46,000 | and then prepare the nuts and saffron. | and then prepare the nuts and saffron. |
108 | 00:05:46,200 | 00:05:47,480 | There's two elements, | There's two elements, |
109 | 00:05:47,680 | 00:05:50,080 | there's spices going into the ice-cream, | there's spices going into the ice-cream, |
110 | 00:05:50,280 | 00:05:51,880 | which is the cardamom and the saffron, | which is the cardamom and the saffron, |
111 | 00:05:52,080 | 00:05:55,120 | and then with the crumb, I've got ginger and the nutmeg. | and then with the crumb, I've got ginger and the nutmeg. |
112 | 00:05:55,320 | 00:05:58,920 | The purpose of the spice crumb is to add some colour | The purpose of the spice crumb is to add some colour |
113 | 00:05:59,120 | 00:06:00,560 | and some beautiful aromas | and some beautiful aromas |
114 | 00:06:00,760 | 00:06:03,840 | and also to add some crunch to the ice-cream. | and also to add some crunch to the ice-cream. |
115 | 00:06:04,040 | 00:06:06,560 | And the crumb is sort of a take on the Western side, | And the crumb is sort of a take on the Western side, |
116 | 00:06:06,760 | 00:06:10,440 | so it's really East meets West and so hopefully that's creative. | so it's really East meets West and so hopefully that's creative. |
117 | 00:06:19,280 | 00:06:21,480 | MAEVE O'MEARA: Sous-chef Atar from restaurant Atta | MAEVE O'MEARA: Sous-chef Atar from restaurant Atta |
118 | 00:06:21,680 | 00:06:26,360 | is working on a spiced milk dessert called saffron shree khurma. | is working on a spiced milk dessert called saffron shree khurma. |
119 | 00:06:26,560 | 00:06:30,680 | Saffron shree khurma is made up of noodles in a spicy milk. | Saffron shree khurma is made up of noodles in a spicy milk. |
120 | 00:06:30,880 | 00:06:34,960 | I am making saffron shree khurma, for that I am boiling the milk. | I am making saffron shree khurma, for that I am boiling the milk. |
121 | 00:06:35,160 | 00:06:38,440 | This recipe comes from Afghanistan. | This recipe comes from Afghanistan. |
122 | 00:06:38,640 | 00:06:40,960 | HARRY: It's not even Indian, but it's been inherited by Indians | HARRY: It's not even Indian, but it's been inherited by Indians |
123 | 00:06:41,160 | 00:06:42,920 | because of the migration and so on. | because of the migration and so on. |
124 | 00:06:43,120 | 00:06:45,480 | ATAR: You've got the cashews, you've got the almonds. | ATAR: You've got the cashews, you've got the almonds. |
125 | 00:06:45,680 | 00:06:49,840 | I think the pistachios come really good there. Nice and salt. | I think the pistachios come really good there. Nice and salt. |
126 | 00:06:51,720 | 00:06:54,400 | A mix of nuts and dates fried in ghee | A mix of nuts and dates fried in ghee |
127 | 00:06:54,600 | 00:06:56,960 | creates the flavour base for this dessert. | creates the flavour base for this dessert. |
128 | 00:06:57,160 | 00:06:58,720 | Yep, that's looking good. | Yep, that's looking good. |
129 | 00:06:58,920 | 00:07:01,280 | Which will be combined with vermicelli noodles | Which will be combined with vermicelli noodles |
130 | 00:07:01,480 | 00:07:03,240 | in saffron-infused milk. | in saffron-infused milk. |
131 | 00:07:03,440 | 00:07:06,640 | I think they know I can do it, so they are relaxed here. | I think they know I can do it, so they are relaxed here. |
132 | 00:07:06,840 | 00:07:08,520 | (LAUGHS) | (LAUGHS) |
133 | 00:07:10,200 | 00:07:11,760 | MELISSA LEONG: How is Atar going? | MELISSA LEONG: How is Atar going? |
134 | 00:07:11,960 | 00:07:14,680 | You had a lot of confidence going into this cook this evening. | You had a lot of confidence going into this cook this evening. |
135 | 00:07:14,880 | 00:07:17,600 | I think as long as he makes sure it's not too sweet. | I think as long as he makes sure it's not too sweet. |
136 | 00:07:17,800 | 00:07:18,600 | Yes. | Yes. |
137 | 00:07:18,800 | 00:07:20,600 | And vermicelli is not overcooked. | And vermicelli is not overcooked. |
138 | 00:07:20,800 | 00:07:22,440 | It's one of those humble dishes, | It's one of those humble dishes, |
139 | 00:07:22,640 | 00:07:24,240 | but he'll need to get the balance right. | but he'll need to get the balance right. |
140 | 00:07:24,440 | 00:07:25,240 | Yes. | Yes. |
141 | 00:07:25,440 | 00:07:27,560 | If you've got that right, it's heaven. | If you've got that right, it's heaven. |
142 | 00:07:35,440 | 00:07:37,800 | So, I hear this is a bit of a collaborative dessert | So, I hear this is a bit of a collaborative dessert |
143 | 00:07:38,000 | 00:07:40,640 | between your recipe and... your daughter's? | between your recipe and... your daughter's? |
144 | 00:07:40,840 | 00:07:42,560 | My daughter's. Yes, it is. | My daughter's. Yes, it is. |
145 | 00:07:42,760 | 00:07:46,160 | So, I'm adding Indian-infused spices in my ice-cream, | So, I'm adding Indian-infused spices in my ice-cream, |
146 | 00:07:46,360 | 00:07:47,640 | so that's the Indian component. | so that's the Indian component. |
147 | 00:07:47,840 | 00:07:49,320 | And my daughter's a great baker, | And my daughter's a great baker, |
148 | 00:07:49,520 | 00:07:51,080 | and she came up with the spicy crumb. | and she came up with the spicy crumb. |
149 | 00:07:51,280 | 00:07:53,760 | Wonderful. So we're going to have lots of different textures here. | Wonderful. So we're going to have lots of different textures here. |
150 | 00:07:53,960 | 00:07:57,320 | The smoothness of the kulfi and then the textural crunch from the crumb | The smoothness of the kulfi and then the textural crunch from the crumb |
151 | 00:07:57,520 | 00:07:59,720 | and then all of those beautiful aromatic spices. | and then all of those beautiful aromatic spices. |
152 | 00:07:59,920 | 00:08:03,640 | I've got ginger powder on the left and I have got cardamom pods. | I've got ginger powder on the left and I have got cardamom pods. |
153 | 00:08:03,840 | 00:08:06,160 | These beautiful green cardamom pods. | These beautiful green cardamom pods. |
154 | 00:08:06,360 | 00:08:08,240 | So, that's cardamom as well, it's already ground. | So, that's cardamom as well, it's already ground. |
155 | 00:08:08,440 | 00:08:10,240 | And I've got nutmeg here which I will grate into it. | And I've got nutmeg here which I will grate into it. |
156 | 00:08:10,440 | 00:08:11,720 | Gorgeous, yeah. | Gorgeous, yeah. |
157 | 00:08:11,920 | 00:08:13,400 | And I've got beautiful saffron as well. | And I've got beautiful saffron as well. |
158 | 00:08:13,600 | 00:08:14,880 | Oh, lovely. | Oh, lovely. |
159 | 00:08:15,080 | 00:08:17,360 | So, that is just about to go into the cream now. | So, that is just about to go into the cream now. |
160 | 00:08:17,560 | 00:08:18,840 | You look like you're all set up. | You look like you're all set up. |
161 | 00:08:19,040 | 00:08:20,320 | You've got about 40 minutes to go, | You've got about 40 minutes to go, |
162 | 00:08:20,520 | 00:08:22,320 | so I can't wait to see what you come up with, OK? | so I can't wait to see what you come up with, OK? |
163 | 00:08:22,520 | 00:08:23,960 | OK, thank you. | OK, thank you. |
164 | 00:08:31,080 | 00:08:34,600 | The first thing I do is dissolve my saffron in a little cream | The first thing I do is dissolve my saffron in a little cream |
165 | 00:08:34,800 | 00:08:36,960 | and then add in some chopped nuts - | and then add in some chopped nuts - |
166 | 00:08:37,160 | 00:08:39,200 | pistachios and almonds. | pistachios and almonds. |
167 | 00:08:40,560 | 00:08:42,120 | Pop them in some silicon moulds. | Pop them in some silicon moulds. |
168 | 00:08:42,320 | 00:08:43,640 | This is ready to go. | This is ready to go. |
169 | 00:08:43,840 | 00:08:46,080 | And put them in the blast freezer. | And put them in the blast freezer. |
170 | 00:08:46,280 | 00:08:47,720 | Ooh, OK. | Ooh, OK. |
171 | 00:08:50,240 | 00:08:52,280 | SARJ: For my spicy chai tea jelly, | SARJ: For my spicy chai tea jelly, |
172 | 00:08:52,480 | 00:08:55,440 | the spiced tea looks like fully infused, and I can smell it. | the spiced tea looks like fully infused, and I can smell it. |
173 | 00:08:55,640 | 00:08:57,160 | This is looking really good. | This is looking really good. |
174 | 00:08:57,360 | 00:09:00,160 | So, I am actually going to add the agar jelly. | So, I am actually going to add the agar jelly. |
175 | 00:09:00,360 | 00:09:03,680 | Agar-agar is basically a seaweed jelly. | Agar-agar is basically a seaweed jelly. |
176 | 00:09:03,880 | 00:09:05,960 | It comes in strands like this | It comes in strands like this |
177 | 00:09:06,160 | 00:09:09,520 | and when it sets, it also sets clear. | and when it sets, it also sets clear. |
178 | 00:09:09,720 | 00:09:14,760 | And the good thing about this is that it sets in a room temperature. | And the good thing about this is that it sets in a room temperature. |
179 | 00:09:14,960 | 00:09:17,000 | There are many factors that could go wrong | There are many factors that could go wrong |
180 | 00:09:17,200 | 00:09:19,400 | and this jelly can be quite temperamental. | and this jelly can be quite temperamental. |
181 | 00:09:19,600 | 00:09:23,160 | I'm making sure that all my jelly strands actually melt | I'm making sure that all my jelly strands actually melt |
182 | 00:09:23,360 | 00:09:24,640 | well into the tea | well into the tea |
183 | 00:09:24,840 | 00:09:27,480 | because I'm trying to make my dessert look a bit like | because I'm trying to make my dessert look a bit like |
184 | 00:09:27,680 | 00:09:29,920 | and taste a bit like and feel a bit like pannacotta. | and taste a bit like and feel a bit like pannacotta. |
185 | 00:09:30,120 | 00:09:32,040 | So I want it silky, I want it smooth, | So I want it silky, I want it smooth, |
186 | 00:09:32,240 | 00:09:36,080 | and I still want it, you know, a little bit of a shake in it. | and I still want it, you know, a little bit of a shake in it. |
187 | 00:09:36,280 | 00:09:39,800 | All of those spices, the room is filling up full of cinnamon, | All of those spices, the room is filling up full of cinnamon, |
188 | 00:09:40,000 | 00:09:42,240 | cardamom, sugar. | cardamom, sugar. |
189 | 00:09:42,440 | 00:09:46,360 | You know, you can smell that the air is literally sweet right now. | You know, you can smell that the air is literally sweet right now. |
190 | 00:09:53,960 | 00:09:56,520 | MAEVE O'MEARA: It's Indian Week in the Chefs' Line Kitchen. | MAEVE O'MEARA: It's Indian Week in the Chefs' Line Kitchen. |
191 | 00:09:56,720 | 00:10:00,440 | Half an hour left! I'm loving the look of these desserts. | Half an hour left! I'm loving the look of these desserts. |
192 | 00:10:00,640 | 00:10:03,560 | Our two home cooks are taking on the sous-chef | Our two home cooks are taking on the sous-chef |
193 | 00:10:03,760 | 00:10:05,480 | from top Indian restaurant Atta. | from top Indian restaurant Atta. |
194 | 00:10:05,680 | 00:10:06,960 | Atar, are you on track? | Atar, are you on track? |
195 | 00:10:07,160 | 00:10:08,720 | They're creating their own interpretation | They're creating their own interpretation |
196 | 00:10:08,920 | 00:10:13,960 | of an Indian spiced milk dessert and need to impress blind judge Dan. | of an Indian spiced milk dessert and need to impress blind judge Dan. |
197 | 00:10:14,160 | 00:10:15,440 | DAN HONG: The main thing I'm looking for | DAN HONG: The main thing I'm looking for |
198 | 00:10:15,640 | 00:10:17,440 | is their creativity in the spiced milk dessert. | is their creativity in the spiced milk dessert. |
199 | 00:10:17,640 | 00:10:18,920 | Lots of different colours. | Lots of different colours. |
200 | 00:10:19,120 | 00:10:22,360 | Saffron is a very common spice used in Indian desserts. | Saffron is a very common spice used in Indian desserts. |
201 | 00:10:22,560 | 00:10:24,800 | I'm also looking for different textures | I'm also looking for different textures |
202 | 00:10:25,000 | 00:10:27,960 | to really add a different dimension to their desserts. | to really add a different dimension to their desserts. |
203 | 00:10:28,160 | 00:10:29,600 | I'm really excited to see | I'm really excited to see |
204 | 00:10:29,800 | 00:10:31,520 | how fragrant their dishes are going to be. | how fragrant their dishes are going to be. |
205 | 00:10:38,000 | 00:10:40,000 | Sarj, I can smell that a mile away. | Sarj, I can smell that a mile away. |
206 | 00:10:40,200 | 00:10:43,280 | Oh, I'm trying to set this chai tea. | Oh, I'm trying to set this chai tea. |
207 | 00:10:43,480 | 00:10:45,320 | Instead of drinking a chai tea, | Instead of drinking a chai tea, |
208 | 00:10:45,520 | 00:10:47,960 | I'm trying to create a dessert that you eat it. | I'm trying to create a dessert that you eat it. |
209 | 00:10:48,160 | 00:10:50,320 | How good is that? Yeah, I know. I heard. | How good is that? Yeah, I know. I heard. |
210 | 00:10:50,520 | 00:10:51,840 | But... It's really exciting. | But... It's really exciting. |
211 | 00:10:52,040 | 00:10:54,680 | Oh, I'm actually trying to melt the agar-agar. | Oh, I'm actually trying to melt the agar-agar. |
212 | 00:10:54,880 | 00:10:56,880 | So, I can still see a few strands there, so I'm just... | So, I can still see a few strands there, so I'm just... |
213 | 00:10:57,080 | 00:10:59,000 | Look, just give it a couple more minutes. | Look, just give it a couple more minutes. |
214 | 00:10:59,200 | 00:11:00,960 | The jelly strands need to melt. | The jelly strands need to melt. |
215 | 00:11:01,160 | 00:11:04,640 | I don't know if I have got enough time to actually plate up this dish. | I don't know if I have got enough time to actually plate up this dish. |
216 | 00:11:04,840 | 00:11:06,600 | Look I'm going to throw you back into it. | Look I'm going to throw you back into it. |
217 | 00:11:06,800 | 00:11:08,680 | You'd better get into it and I'll see you later. | You'd better get into it and I'll see you later. |
218 | 00:11:08,880 | 00:11:10,160 | Thank you, yeah. | Thank you, yeah. |
219 | 00:11:10,360 | 00:11:12,000 | (LAUGHS) | (LAUGHS) |
220 | 00:11:12,200 | 00:11:13,840 | Sometimes it works and sometimes it doesn't, | Sometimes it works and sometimes it doesn't, |
221 | 00:11:14,040 | 00:11:15,600 | so I'm going to give myself a chance | so I'm going to give myself a chance |
222 | 00:11:15,800 | 00:11:17,640 | and I'm going to... I am actually going to | and I'm going to... I am actually going to |
223 | 00:11:17,840 | 00:11:21,120 | put them in moulds, take the best one | put them in moulds, take the best one |
224 | 00:11:21,320 | 00:11:23,920 | and then, now that they're all filled in the mould, | and then, now that they're all filled in the mould, |
225 | 00:11:24,120 | 00:11:26,800 | and I'm going to place it in the blast chiller. | and I'm going to place it in the blast chiller. |
226 | 00:11:37,800 | 00:11:41,240 | Tonight, I'm making kulfi ice-cream with spicy crumbs. | Tonight, I'm making kulfi ice-cream with spicy crumbs. |
227 | 00:11:41,440 | 00:11:44,360 | I am grating my butter. | I am grating my butter. |
228 | 00:11:44,560 | 00:11:48,480 | Now that my ice-cream is setting, I move on to make my spice crumb. | Now that my ice-cream is setting, I move on to make my spice crumb. |
229 | 00:11:48,680 | 00:11:51,360 | I mix some flour with some butter | I mix some flour with some butter |
230 | 00:11:51,560 | 00:11:53,720 | until it is the consistency of breadcrumb. | until it is the consistency of breadcrumb. |
231 | 00:11:53,920 | 00:11:58,560 | I add some nutmeg, some cinnamon and some ginger powder. | I add some nutmeg, some cinnamon and some ginger powder. |
232 | 00:11:59,760 | 00:12:03,080 | So, this is my daughter's part, so I hope I'm doing her proud. | So, this is my daughter's part, so I hope I'm doing her proud. |
233 | 00:12:03,280 | 00:12:07,800 | And then I put in coconut flakes and then pop it into the oven. | And then I put in coconut flakes and then pop it into the oven. |
234 | 00:12:15,120 | 00:12:17,280 | ATAR: Tonight, I am cooking saffron shree khurma. | ATAR: Tonight, I am cooking saffron shree khurma. |
235 | 00:12:17,480 | 00:12:21,320 | There's a little pressure on me because there's one win for us | There's a little pressure on me because there's one win for us |
236 | 00:12:21,520 | 00:12:23,960 | and one for the home cooks, | and one for the home cooks, |
237 | 00:12:24,160 | 00:12:27,720 | so I want to make it double, so I'll try my best. | so I want to make it double, so I'll try my best. |
238 | 00:12:29,760 | 00:12:31,560 | MELISSA LEONG: Look at this! Look at this riot of colour! | MELISSA LEONG: Look at this! Look at this riot of colour! |
239 | 00:12:31,760 | 00:12:33,240 | Actually I have done all the things here. | Actually I have done all the things here. |
240 | 00:12:33,440 | 00:12:37,960 | I know! Well, I have been hearing that you're nearly done. | I know! Well, I have been hearing that you're nearly done. |
241 | 00:12:38,160 | 00:12:39,440 | Look at the consistency. | Look at the consistency. |
242 | 00:12:39,640 | 00:12:41,560 | Oh, so silky. The noodles are perfect right now. | Oh, so silky. The noodles are perfect right now. |
243 | 00:12:41,760 | 00:12:42,840 | Gorgeous. | Gorgeous. |
244 | 00:12:43,040 | 00:12:44,440 | HARRY: The trickiest element of the dish | HARRY: The trickiest element of the dish |
245 | 00:12:44,640 | 00:12:46,480 | is to make sure you don't overcook the noodles, | is to make sure you don't overcook the noodles, |
246 | 00:12:46,680 | 00:12:47,960 | otherwise it gets soggy. | otherwise it gets soggy. |
247 | 00:12:48,160 | 00:12:50,920 | So, as long as you've got noodles perfectly cooked | So, as long as you've got noodles perfectly cooked |
248 | 00:12:51,120 | 00:12:54,160 | and right spiced-up milk, you're on the right path. | and right spiced-up milk, you're on the right path. |
249 | 00:12:54,360 | 00:12:56,280 | And you can feel the aroma of saffron. | And you can feel the aroma of saffron. |
250 | 00:12:56,480 | 00:12:59,360 | Oh, that unmistakable perfume of saffron | Oh, that unmistakable perfume of saffron |
251 | 00:12:59,560 | 00:13:00,840 | all through this sort of... | all through this sort of... |
252 | 00:13:01,040 | 00:13:03,000 | So, I don't want to mix all of these flavours together, | So, I don't want to mix all of these flavours together, |
253 | 00:13:03,200 | 00:13:05,840 | that's why I'm waiting for this one, this has different spices, yeah. | that's why I'm waiting for this one, this has different spices, yeah. |
254 | 00:13:06,040 | 00:13:08,200 | Uh-huh! It's almost like an Indian pasta, isn't it? | Uh-huh! It's almost like an Indian pasta, isn't it? |
255 | 00:13:08,400 | 00:13:09,200 | Right. | Right. |
256 | 00:13:09,400 | 00:13:11,600 | It's a really, really crude way of describing it. | It's a really, really crude way of describing it. |
257 | 00:13:11,800 | 00:13:13,640 | But it's going to give this dish some texture, | But it's going to give this dish some texture, |
258 | 00:13:13,840 | 00:13:16,360 | so I know you're well under control, | so I know you're well under control, |
259 | 00:13:16,560 | 00:13:18,600 | but use the rest of your time really well. | but use the rest of your time really well. |
260 | 00:13:18,800 | 00:13:20,480 | Good luck. Thank you for that, thank you. | Good luck. Thank you for that, thank you. |
261 | 00:13:23,280 | 00:13:25,280 | SMITA: Tonight with my kulfi ice-cream, | SMITA: Tonight with my kulfi ice-cream, |
262 | 00:13:25,480 | 00:13:27,760 | I'm planning to serve it with some pomegranates. | I'm planning to serve it with some pomegranates. |
263 | 00:13:27,960 | 00:13:31,200 | So, the pomegranate's going to add a bit of pop | So, the pomegranate's going to add a bit of pop |
264 | 00:13:31,400 | 00:13:35,160 | and some contrast to the crumb and the ice-cream | and some contrast to the crumb and the ice-cream |
265 | 00:13:35,360 | 00:13:38,360 | and some freshness, and some colour on the plate as well. | and some freshness, and some colour on the plate as well. |
266 | 00:13:38,560 | 00:13:42,680 | Smita, you can just take it and just press it from both... | Smita, you can just take it and just press it from both... |
267 | 00:13:42,880 | 00:13:45,000 | OK. I think I've got some. | OK. I think I've got some. |
268 | 00:13:45,200 | 00:13:47,160 | You're welcome to have some! Need help? | You're welcome to have some! Need help? |
269 | 00:13:47,360 | 00:13:50,120 | I've got enough now. Yeah, thank you. I just like hitting it. | I've got enough now. Yeah, thank you. I just like hitting it. |
270 | 00:13:50,320 | 00:13:52,320 | (LAUGHS) | (LAUGHS) |
271 | 00:13:52,520 | 00:13:55,600 | OK, we've got 10 minutes to go. We need our skates on. | OK, we've got 10 minutes to go. We need our skates on. |
272 | 00:13:58,640 | 00:13:59,920 | Only thing that I'm thinking about | Only thing that I'm thinking about |
273 | 00:14:00,120 | 00:14:02,280 | is the jelly not being of the right consistency | is the jelly not being of the right consistency |
274 | 00:14:02,480 | 00:14:05,600 | because agar-agar can be a very tricky thing. | because agar-agar can be a very tricky thing. |
275 | 00:14:05,800 | 00:14:07,840 | While my jelly is setting, | While my jelly is setting, |
276 | 00:14:08,040 | 00:14:09,680 | I'm going to make my Chantilly cream. | I'm going to make my Chantilly cream. |
277 | 00:14:11,560 | 00:14:16,040 | I thought maybe I'll do a Chantilly cream, but I'll do a spicy version. | I thought maybe I'll do a Chantilly cream, but I'll do a spicy version. |
278 | 00:14:18,640 | 00:14:23,800 | The first thing I have to do is to beat up the cream to soft peaks. | The first thing I have to do is to beat up the cream to soft peaks. |
279 | 00:14:25,240 | 00:14:28,120 | Now I am actually going to add my whole spices. | Now I am actually going to add my whole spices. |
280 | 00:14:29,720 | 00:14:33,560 | My Chantilly cream is beautiful, it has soft peaks | My Chantilly cream is beautiful, it has soft peaks |
281 | 00:14:33,760 | 00:14:35,440 | and I think it's time for me to plate up. | and I think it's time for me to plate up. |
282 | 00:14:37,320 | 00:14:40,560 | OK, less than five minutes to go, everyone. Please be plating up! | OK, less than five minutes to go, everyone. Please be plating up! |
283 | 00:14:44,120 | 00:14:46,080 | SMITA: Tonight with my kulfi ice-cream, | SMITA: Tonight with my kulfi ice-cream, |
284 | 00:14:46,280 | 00:14:48,600 | I deliberately used a couple of different moulds | I deliberately used a couple of different moulds |
285 | 00:14:48,800 | 00:14:50,440 | because I'd never used a blast chiller before. | because I'd never used a blast chiller before. |
286 | 00:14:50,640 | 00:14:52,240 | (GROANS) | (GROANS) |
287 | 00:14:52,440 | 00:14:55,120 | MELISSA LEONG: That's OK. Just take your time with it. | MELISSA LEONG: That's OK. Just take your time with it. |
288 | 00:14:55,320 | 00:14:57,200 | Some of the moulds were just breaking apart | Some of the moulds were just breaking apart |
289 | 00:14:57,400 | 00:14:58,680 | and they weren't coming out. | and they weren't coming out. |
290 | 00:14:58,880 | 00:15:01,280 | That's alright, I've got the ones that I can serve anyways. | That's alright, I've got the ones that I can serve anyways. |
291 | 00:15:01,480 | 00:15:04,240 | I managed to get enough out for plating. | I managed to get enough out for plating. |
292 | 00:15:04,440 | 00:15:06,160 | That was very nerve-racking. | That was very nerve-racking. |
293 | 00:15:07,920 | 00:15:10,320 | SARJ: The jelly's been sitting there five minutes extra | SARJ: The jelly's been sitting there five minutes extra |
294 | 00:15:10,520 | 00:15:15,080 | and, oh, my goodness, it feels like it has set! | and, oh, my goodness, it feels like it has set! |
295 | 00:15:15,280 | 00:15:19,280 | I wanted the plate to look like a celebration of Indian heritage. | I wanted the plate to look like a celebration of Indian heritage. |
296 | 00:15:19,480 | 00:15:21,600 | Yellow, and you've got to have red flowers, | Yellow, and you've got to have red flowers, |
297 | 00:15:21,800 | 00:15:24,400 | and then a little bit of mint leaf won't go astray. | and then a little bit of mint leaf won't go astray. |
298 | 00:15:28,080 | 00:15:29,960 | So, are you happy with the presentation, Atar? | So, are you happy with the presentation, Atar? |
299 | 00:15:30,160 | 00:15:33,320 | Yes. I'm doing that, but, yeah, this looks good. | Yes. I'm doing that, but, yeah, this looks good. |
300 | 00:15:34,480 | 00:15:37,120 | Flowers, also, we will put here, one or two. | Flowers, also, we will put here, one or two. |
301 | 00:15:38,720 | 00:15:41,160 | MELISSA LEONG: Listen, you are doing great. SMITA: Thank you. | MELISSA LEONG: Listen, you are doing great. SMITA: Thank you. |
302 | 00:15:41,360 | 00:15:43,640 | That looks fantastic, it looks so good. | That looks fantastic, it looks so good. |
303 | 00:15:45,240 | 00:15:46,720 | MARK OLIVE: Sarj is on her way to the pass. | MARK OLIVE: Sarj is on her way to the pass. |
304 | 00:15:46,920 | 00:15:48,520 | Well done, Sarj! | Well done, Sarj! |
305 | 00:15:48,720 | 00:15:50,640 | SARJ: I am really so proud of this dish. | SARJ: I am really so proud of this dish. |
306 | 00:15:50,840 | 00:15:55,160 | I have never ever seen someone who could eat a chai tea! | I have never ever seen someone who could eat a chai tea! |
307 | 00:15:55,360 | 00:15:57,320 | (LAUGHS) | (LAUGHS) |
308 | 00:15:57,520 | 00:16:00,800 | Oh, well done, Smita. Great. Yay! | Oh, well done, Smita. Great. Yay! |
309 | 00:16:01,000 | 00:16:03,840 | SMITA: I was really happy with the dish. I wouldn't change a thing. | SMITA: I was really happy with the dish. I wouldn't change a thing. |
310 | 00:16:04,040 | 00:16:06,120 | So, that's me and my daughter on a plate, | So, that's me and my daughter on a plate, |
311 | 00:16:06,320 | 00:16:09,040 | and win or lose it doesn't matter, I'm happy with it. | and win or lose it doesn't matter, I'm happy with it. |
312 | 00:16:10,720 | 00:16:12,040 | Beautiful. Well done. | Beautiful. Well done. |
313 | 00:16:12,240 | 00:16:13,760 | ATAR: Thank you. | ATAR: Thank you. |
314 | 00:16:13,960 | 00:16:17,240 | HARRY: When I saw the finished dish I was very proud | HARRY: When I saw the finished dish I was very proud |
315 | 00:16:17,440 | 00:16:20,920 | and most certainly I would serve that in my restaurant. | and most certainly I would serve that in my restaurant. |
316 | 00:16:21,120 | 00:16:24,320 | (LAUGHS) | (LAUGHS) |
317 | 00:16:29,840 | 00:16:33,480 | MAEVE O'MEARA: Our two home cooks and Atta's sous-chef Atar | MAEVE O'MEARA: Our two home cooks and Atta's sous-chef Atar |
318 | 00:16:33,680 | 00:16:37,480 | have had 60 minutes to create their very own interpretation | have had 60 minutes to create their very own interpretation |
319 | 00:16:37,680 | 00:16:40,000 | of an Indian spiced milk dessert. | of an Indian spiced milk dessert. |
320 | 00:16:40,200 | 00:16:43,480 | Now it's time for blind-tasting judge Dan | Now it's time for blind-tasting judge Dan |
321 | 00:16:43,680 | 00:16:45,600 | to try all of their creations. | to try all of their creations. |
322 | 00:16:45,800 | 00:16:48,040 | Welcome back, Dan. Ready for dessert? | Welcome back, Dan. Ready for dessert? |
323 | 00:16:48,240 | 00:16:49,520 | I am. | I am. |
324 | 00:16:49,720 | 00:16:52,400 | I've got to say that they all look amazing. | I've got to say that they all look amazing. |
325 | 00:16:52,600 | 00:16:57,200 | I mean, look at it. And they all look like restaurant-quality desserts. | I mean, look at it. And they all look like restaurant-quality desserts. |
326 | 00:16:57,400 | 00:16:59,080 | So, Dan, where do you want to start? | So, Dan, where do you want to start? |
327 | 00:16:59,280 | 00:17:01,720 | I want to eat that before it melts. OK. | I want to eat that before it melts. OK. |
328 | 00:17:03,360 | 00:17:06,200 | So, this is a kulfi ice-cream with spicy crumb. | So, this is a kulfi ice-cream with spicy crumb. |
329 | 00:17:10,680 | 00:17:12,120 | Oh, look at that. | Oh, look at that. |
330 | 00:17:12,320 | 00:17:15,360 | It doesn't look icy at all, really creamy, really light. | It doesn't look icy at all, really creamy, really light. |
331 | 00:17:15,560 | 00:17:17,520 | It's like that perfect semifreddo. | It's like that perfect semifreddo. |
332 | 00:17:17,720 | 00:17:20,040 | Yeah, it's like a parfait or a semifreddo. | Yeah, it's like a parfait or a semifreddo. |
333 | 00:17:26,400 | 00:17:29,720 | That is the smoothest kulfi I think I've ever eaten. | That is the smoothest kulfi I think I've ever eaten. |
334 | 00:17:29,920 | 00:17:32,080 | And this crumb just gives it so much texture. | And this crumb just gives it so much texture. |
335 | 00:17:37,560 | 00:17:41,600 | Mmm! You know, overall, it's a beautiful dessert. | Mmm! You know, overall, it's a beautiful dessert. |
336 | 00:17:41,800 | 00:17:44,920 | Super-creamy kulfi, you've got the texture from the crumb, | Super-creamy kulfi, you've got the texture from the crumb, |
337 | 00:17:45,120 | 00:17:46,960 | the freshness from that pomegranate. | the freshness from that pomegranate. |
338 | 00:17:47,160 | 00:17:49,120 | The presentation's absolutely beautiful. | The presentation's absolutely beautiful. |
339 | 00:17:53,280 | 00:17:56,600 | This is spicy chai tea jelly. | This is spicy chai tea jelly. |
340 | 00:17:57,840 | 00:18:00,160 | Oh, wow, very different. | Oh, wow, very different. |
341 | 00:18:00,360 | 00:18:04,040 | Very creative, and I do like the touches of whole cinnamon. | Very creative, and I do like the touches of whole cinnamon. |
342 | 00:18:04,240 | 00:18:06,960 | OK. | OK. |
343 | 00:18:07,160 | 00:18:09,520 | It's nicely set, it's not too firm, | It's nicely set, it's not too firm, |
344 | 00:18:09,720 | 00:18:13,120 | and it's almost like a creme brulee type of vibe I've got happening here. | and it's almost like a creme brulee type of vibe I've got happening here. |
345 | 00:18:13,320 | 00:18:14,800 | Or even a pannacotta-ry kind of vibe. | Or even a pannacotta-ry kind of vibe. |
346 | 00:18:15,000 | 00:18:16,040 | Yeah! | Yeah! |
347 | 00:18:19,320 | 00:18:22,640 | Mmm, I'm definitely getting the flavour of the chai tea. | Mmm, I'm definitely getting the flavour of the chai tea. |
348 | 00:18:22,840 | 00:18:25,280 | It's got that bitterness, balances out the sweetness, | It's got that bitterness, balances out the sweetness, |
349 | 00:18:25,480 | 00:18:29,320 | and I love the texture on top with the pistachios. | and I love the texture on top with the pistachios. |
350 | 00:18:32,320 | 00:18:36,360 | Mmm! That's perfectly whipped Chantilly, perfect texture. | Mmm! That's perfectly whipped Chantilly, perfect texture. |
351 | 00:18:36,560 | 00:18:40,720 | The cardamom on top I'm tasting, so the spice is definitely there. | The cardamom on top I'm tasting, so the spice is definitely there. |
352 | 00:18:46,160 | 00:18:47,960 | I guess one thing it's a little bit lacking | I guess one thing it's a little bit lacking |
353 | 00:18:48,160 | 00:18:49,760 | is a bit of freshness and acidity. | is a bit of freshness and acidity. |
354 | 00:18:49,960 | 00:18:53,360 | It probably needs maybe some fruit or something like that to sort of... | It probably needs maybe some fruit or something like that to sort of... |
355 | 00:18:53,560 | 00:18:55,880 | Freshen it up. Yeah, to freshen it up. | Freshen it up. Yeah, to freshen it up. |
356 | 00:18:59,280 | 00:19:01,080 | Let's go to the last one. | Let's go to the last one. |
357 | 00:19:02,280 | 00:19:04,760 | So, Dan, this is a saffron shree khurma. | So, Dan, this is a saffron shree khurma. |
358 | 00:19:07,200 | 00:19:08,680 | Wow, this is really interesting. | Wow, this is really interesting. |
359 | 00:19:08,880 | 00:19:11,760 | I've never had a dessert like this in my life. | I've never had a dessert like this in my life. |
360 | 00:19:11,960 | 00:19:14,800 | Kudos to this person for being really creative | Kudos to this person for being really creative |
361 | 00:19:15,000 | 00:19:17,800 | and being really unique with their milk dessert. | and being really unique with their milk dessert. |
362 | 00:19:19,720 | 00:19:21,120 | Oh, wow, it's almost like a rice pudding, | Oh, wow, it's almost like a rice pudding, |
363 | 00:19:21,320 | 00:19:22,800 | but instead of rice, it's, like, noodles. | but instead of rice, it's, like, noodles. |
364 | 00:19:23,000 | 00:19:25,720 | Yeah, it's like an Indian-style vermicelli. | Yeah, it's like an Indian-style vermicelli. |
365 | 00:19:32,240 | 00:19:34,240 | It's very, very impressive. | It's very, very impressive. |
366 | 00:19:34,440 | 00:19:37,040 | As soon as you put it in your mouth you get that hit of cardamom, | As soon as you put it in your mouth you get that hit of cardamom, |
367 | 00:19:37,240 | 00:19:39,640 | then you get that texture from all the different nuts | then you get that texture from all the different nuts |
368 | 00:19:39,840 | 00:19:41,840 | and bits and bobs in there. | and bits and bobs in there. |
369 | 00:19:47,400 | 00:19:49,360 | The saffron I can definitely taste. | The saffron I can definitely taste. |
370 | 00:19:49,560 | 00:19:52,680 | It's fragrant, the level of spice is really thought out, | It's fragrant, the level of spice is really thought out, |
371 | 00:19:52,880 | 00:19:56,120 | you can really taste every single spice that's put into it. | you can really taste every single spice that's put into it. |
372 | 00:19:56,320 | 00:19:57,840 | It's a beautiful dessert. | It's a beautiful dessert. |
373 | 00:19:58,040 | 00:20:01,040 | It's really what Indian cuisine is all about. | It's really what Indian cuisine is all about. |
374 | 00:20:01,240 | 00:20:03,520 | That is personality in a bowl, right there. | That is personality in a bowl, right there. |
375 | 00:20:03,720 | 00:20:06,080 | Party in a plate. It screams 'India'. | Party in a plate. It screams 'India'. |
376 | 00:20:08,520 | 00:20:10,720 | It's actually going to be a really, really hard decision | It's actually going to be a really, really hard decision |
377 | 00:20:10,920 | 00:20:14,040 | because I seriously cannot decide which one, | because I seriously cannot decide which one, |
378 | 00:20:14,240 | 00:20:16,960 | because you've got this beautiful creamy dessert, | because you've got this beautiful creamy dessert, |
379 | 00:20:17,160 | 00:20:19,440 | but you've got this set custard here, | but you've got this set custard here, |
380 | 00:20:19,640 | 00:20:22,400 | and then you've got this cutting-edge-style dessert. | and then you've got this cutting-edge-style dessert. |
381 | 00:20:22,600 | 00:20:24,920 | I actually really don't know what I'm going to choose. | I actually really don't know what I'm going to choose. |
382 | 00:20:25,120 | 00:20:27,960 | I think this is a good problem to have. | I think this is a good problem to have. |
383 | 00:20:34,560 | 00:20:37,320 | MAEVE O'MEARA: It's Indian Week in the Chefs' Line kitchen, | MAEVE O'MEARA: It's Indian Week in the Chefs' Line kitchen, |
384 | 00:20:37,520 | 00:20:41,080 | and our home cooks have challenged Atta's sous-chef Atar | and our home cooks have challenged Atta's sous-chef Atar |
385 | 00:20:41,280 | 00:20:44,360 | by creating an Indian spiced milk dessert. | by creating an Indian spiced milk dessert. |
386 | 00:20:44,560 | 00:20:48,080 | Blind-tasting judge Dan has tasted all the dishes | Blind-tasting judge Dan has tasted all the dishes |
387 | 00:20:48,280 | 00:20:53,040 | without knowing who prepared what, and now it's time for the results. | without knowing who prepared what, and now it's time for the results. |
388 | 00:20:54,840 | 00:20:58,880 | Well, the whole room is filled with such a beautiful sweet aroma | Well, the whole room is filled with such a beautiful sweet aroma |
389 | 00:20:59,080 | 00:21:00,760 | this evening, so well done. | this evening, so well done. |
390 | 00:21:00,960 | 00:21:02,600 | Thank you. | Thank you. |
391 | 00:21:05,000 | 00:21:07,400 | I've got to say how genuinely blown away I am | I've got to say how genuinely blown away I am |
392 | 00:21:07,600 | 00:21:10,400 | by the quality of desserts that were put up onto the pass tonight. | by the quality of desserts that were put up onto the pass tonight. |
393 | 00:21:11,640 | 00:21:15,960 | The best plate on the pass had the perfect balance of texture, | The best plate on the pass had the perfect balance of texture, |
394 | 00:21:16,160 | 00:21:18,560 | spice and creativity. | spice and creativity. |
395 | 00:21:19,640 | 00:21:21,120 | That dessert is... | That dessert is... |
396 | 00:21:27,760 | 00:21:31,840 | DAN HONG: The best plate on the pass had the perfect balance of texture, | DAN HONG: The best plate on the pass had the perfect balance of texture, |
397 | 00:21:32,040 | 00:21:33,800 | spice and creativity. | spice and creativity. |
398 | 00:21:35,200 | 00:21:36,640 | That dessert is... | That dessert is... |
399 | 00:21:39,840 | 00:21:41,760 | ..saffron shree khurma. | ..saffron shree khurma. |
400 | 00:21:44,320 | 00:21:45,760 | Well done. | Well done. |
401 | 00:21:50,480 | 00:21:52,880 | What I loved about the dish was all the different textures, | What I loved about the dish was all the different textures, |
402 | 00:21:53,080 | 00:21:54,640 | but then I get that fragrance. | but then I get that fragrance. |
403 | 00:21:54,840 | 00:21:56,920 | The spice is definitely there | The spice is definitely there |
404 | 00:21:57,120 | 00:21:59,080 | and then you just get those little pops of acidity | and then you just get those little pops of acidity |
405 | 00:21:59,280 | 00:22:00,840 | from the fresh raspberries. | from the fresh raspberries. |
406 | 00:22:01,040 | 00:22:03,320 | It was a perfect dessert. Thank you. | It was a perfect dessert. Thank you. |
407 | 00:22:03,520 | 00:22:06,160 | How are you feeling right now? Oh, it's great. | How are you feeling right now? Oh, it's great. |
408 | 00:22:06,360 | 00:22:09,040 | Yay! | Yay! |
409 | 00:22:10,120 | 00:22:12,680 | Well, Dan, unfortunately I do need to ask you, | Well, Dan, unfortunately I do need to ask you, |
410 | 00:22:12,880 | 00:22:17,640 | which dish didn't quite reach the heights of the other dishes? | which dish didn't quite reach the heights of the other dishes? |
411 | 00:22:17,840 | 00:22:20,920 | This is probably one of the toughest decisions I have ever had to make | This is probably one of the toughest decisions I have ever had to make |
412 | 00:22:21,120 | 00:22:22,560 | on this competition, | on this competition, |
413 | 00:22:22,760 | 00:22:26,720 | and it really came down to the finest, little details, | and it really came down to the finest, little details, |
414 | 00:22:26,920 | 00:22:29,240 | and there was one dessert that just didn't have | and there was one dessert that just didn't have |
415 | 00:22:29,440 | 00:22:32,080 | quite the same balance of textures and taste, | quite the same balance of textures and taste, |
416 | 00:22:32,280 | 00:22:35,840 | and unfortunately that dessert is... | and unfortunately that dessert is... |
417 | 00:22:37,680 | 00:22:42,400 | ..this one - the spicy chai tea jelly. | ..this one - the spicy chai tea jelly. |
418 | 00:22:42,600 | 00:22:44,240 | (SIGHS) | (SIGHS) |
419 | 00:22:44,440 | 00:22:46,840 | Was that you, Sarj? That was me! | Was that you, Sarj? That was me! |
420 | 00:22:48,840 | 00:22:52,520 | The cream with the jelly, it was a little bit too rich. | The cream with the jelly, it was a little bit too rich. |
421 | 00:22:52,720 | 00:22:55,360 | It didn't have anything to sort of balance out the richness there, | It didn't have anything to sort of balance out the richness there, |
422 | 00:22:55,560 | 00:22:59,000 | but it was such a beautiful dessert, I loved the texture of the jelly, | but it was such a beautiful dessert, I loved the texture of the jelly, |
423 | 00:22:59,200 | 00:23:02,280 | and the cream was really beautifully spiced, so well done. | and the cream was really beautifully spiced, so well done. |
424 | 00:23:02,480 | 00:23:04,960 | Well, I've had a great ride, you know, | Well, I've had a great ride, you know, |
425 | 00:23:05,160 | 00:23:08,400 | so the smiling face doesn't stop here, does it? | so the smiling face doesn't stop here, does it? |
426 | 00:23:08,600 | 00:23:10,480 | (ALL LAUGH) | (ALL LAUGH) |
427 | 00:23:10,680 | 00:23:13,680 | Smita, let's not forget about your beautiful dessert. | Smita, let's not forget about your beautiful dessert. |
428 | 00:23:13,880 | 00:23:18,320 | I've got to say, the texture of that kulfi was unbelievable. | I've got to say, the texture of that kulfi was unbelievable. |
429 | 00:23:18,520 | 00:23:21,880 | You almost won. So close again! | You almost won. So close again! |
430 | 00:23:22,080 | 00:23:23,360 | (ALL LAUGH) | (ALL LAUGH) |
431 | 00:23:23,560 | 00:23:27,040 | Well, in a way, you have won because this means that | Well, in a way, you have won because this means that |
432 | 00:23:27,240 | 00:23:29,680 | you get to go into tomorrow night's final | you get to go into tomorrow night's final |
433 | 00:23:29,880 | 00:23:31,160 | against Head Chef Harry. | against Head Chef Harry. |
434 | 00:23:31,360 | 00:23:33,280 | Congratulations! Thank you. | Congratulations! Thank you. |
435 | 00:23:35,880 | 00:23:38,040 | Now I'm scared. | Now I'm scared. |
436 | 00:23:38,240 | 00:23:43,360 | There's only one thing left to do - let's all come in and let's tuck in! | There's only one thing left to do - let's all come in and let's tuck in! |
437 | 00:23:45,480 | 00:23:46,760 | I want to try yours. | I want to try yours. |
438 | 00:23:46,960 | 00:23:49,840 | Congratulations. Thank you, thank you. | Congratulations. Thank you, thank you. |
439 | 00:23:51,840 | 00:23:54,200 | Really creamy, right? It's so good. | Really creamy, right? It's so good. |
440 | 00:23:54,400 | 00:23:56,520 | Oh, this is good. | Oh, this is good. |
441 | 00:23:56,720 | 00:23:59,040 | MAEVE O'MEARA: Next time on The Chefs' Line... | MAEVE O'MEARA: Next time on The Chefs' Line... |
442 | 00:23:59,240 | 00:24:00,520 | It looks so good. | It looks so good. |
443 | 00:24:00,720 | 00:24:05,760 | ..for the final, a classic curry - butter chicken. | ..for the final, a classic curry - butter chicken. |
444 | 00:24:05,960 | 00:24:08,040 | It's very aromatic down here | It's very aromatic down here |
445 | 00:24:08,240 | 00:24:10,600 | But who will win Indian Week - | But who will win Indian Week - |
446 | 00:24:10,800 | 00:24:13,080 | top head chef Harry | top head chef Harry |
447 | 00:24:13,280 | 00:24:15,360 | or home cook Smita? | or home cook Smita? |
448 | 00:24:15,560 | 00:24:17,160 | I think we're at the same stage. Good luck! | I think we're at the same stage. Good luck! |
449 | 00:24:17,360 | 00:24:18,680 | Thank you. | Thank you. |