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1 | 00:00:01,040 | 00:00:02,879 | MAEVE O'MEARA: It's Indian Week on The Chefs' Line | MAEVE O'MEARA: It's Indian Week on The Chefs' Line |
2 | 00:00:03,080 | 00:00:04,240 | and tonight, for our final... | and tonight, for our final... |
3 | 00:00:04,440 | 00:00:06,120 | No pressure for me whatsoever. | No pressure for me whatsoever. |
4 | 00:00:06,320 | 00:00:11,119 | ..we're making classic curry, Butter Chicken. | ..we're making classic curry, Butter Chicken. |
5 | 00:00:11,320 | 00:00:13,080 | It's very aromatic down here. | It's very aromatic down here. |
6 | 00:00:13,279 | 00:00:15,679 | Tender, juicy chicken, | Tender, juicy chicken, |
7 | 00:00:15,880 | 00:00:18,719 | marinated in a rich, creamy sauce | marinated in a rich, creamy sauce |
8 | 00:00:18,920 | 00:00:21,640 | and accompanied with a fresh naan bread. | and accompanied with a fresh naan bread. |
9 | 00:00:21,839 | 00:00:23,879 | It's a battle between a trusted family recipe... | It's a battle between a trusted family recipe... |
10 | 00:00:24,079 | 00:00:26,559 | I'll just put a little bit more in just in case. | I'll just put a little bit more in just in case. |
11 | 00:00:26,760 | 00:00:29,199 | ..and a unique modern twist. | ..and a unique modern twist. |
12 | 00:00:29,399 | 00:00:31,000 | Wow, it smells good. | Wow, it smells good. |
13 | 00:00:31,199 | 00:00:32,479 | All week, home cook Smita... | All week, home cook Smita... |
14 | 00:00:32,719 | 00:00:35,240 | DAN HONG: Oh, that looks really good Smita. MELISSA LEONG: Gorgeous! | DAN HONG: Oh, that looks really good Smita. MELISSA LEONG: Gorgeous! |
15 | 00:00:35,439 | 00:00:37,000 | ..has tested her Indian cooking skills... | ..has tested her Indian cooking skills... |
16 | 00:00:37,200 | 00:00:39,600 | You don't want a soggy samosa. | You don't want a soggy samosa. |
17 | 00:00:39,799 | 00:00:42,759 | ..against top Indian restaurant Atta... | ..against top Indian restaurant Atta... |
18 | 00:00:42,960 | 00:00:44,840 | MAN: One word, delicious. | MAN: One word, delicious. |
19 | 00:00:45,039 | 00:00:48,000 | ..in a competition that escalated in difficulty, | ..in a competition that escalated in difficulty, |
20 | 00:00:48,200 | 00:00:49,759 | starting with the apprentice | starting with the apprentice |
21 | 00:00:49,960 | 00:00:52,880 | and ending tonight with the final stop in their Chefs' Line, | and ending tonight with the final stop in their Chefs' Line, |
22 | 00:00:53,079 | 00:00:54,880 | head chef Harry. | head chef Harry. |
23 | 00:00:55,079 | 00:00:57,320 | Good luck. Thank you. | Good luck. Thank you. |
24 | 00:00:57,520 | 00:01:02,920 | But whose butter chicken will win Indian Week on The Chefs' Line? | But whose butter chicken will win Indian Week on The Chefs' Line? |
25 | 00:01:09,159 | 00:01:10,960 | Welcome back to Indian Week | Welcome back to Indian Week |
26 | 00:01:11,159 | 00:01:13,079 | in The Chefs' Line kitchen. | in The Chefs' Line kitchen. |
27 | 00:01:13,280 | 00:01:14,799 | (ALL CHEER) | (ALL CHEER) |
28 | 00:01:15,920 | 00:01:19,319 | Congratulations, Smita, on making it all the way to the final. | Congratulations, Smita, on making it all the way to the final. |
29 | 00:01:19,519 | 00:01:21,200 | How do you feel? | How do you feel? |
30 | 00:01:21,400 | 00:01:23,760 | I'm feeling excited and a little bit nervous. | I'm feeling excited and a little bit nervous. |
31 | 00:01:23,960 | 00:01:28,200 | We've seen you do your best all week so a huge round of applause to you. | We've seen you do your best all week so a huge round of applause to you. |
32 | 00:01:28,400 | 00:01:30,480 | Oh, thank you, Melissa. (OTHERS APPLAUD) | Oh, thank you, Melissa. (OTHERS APPLAUD) |
33 | 00:01:30,680 | 00:01:34,920 | We needed a dish that was worthy of a great final. | We needed a dish that was worthy of a great final. |
34 | 00:01:35,120 | 00:01:37,479 | Tonight, we're making butter chicken! | Tonight, we're making butter chicken! |
35 | 00:01:41,359 | 00:01:44,200 | Head chef Harry, how do you feel about this challenge? | Head chef Harry, how do you feel about this challenge? |
36 | 00:01:44,400 | 00:01:46,240 | I'm very excited. | I'm very excited. |
37 | 00:01:46,439 | 00:01:48,840 | The butter chicken recipe we've got is very unique, | The butter chicken recipe we've got is very unique, |
38 | 00:01:49,039 | 00:01:51,479 | it will have the added touch to it, for sure. | it will have the added touch to it, for sure. |
39 | 00:01:51,680 | 00:01:54,799 | Well, we all love butter chicken, it's certainly an Aussie favourite. | Well, we all love butter chicken, it's certainly an Aussie favourite. |
40 | 00:01:55,000 | 00:01:58,680 | This is a big dish for a big occasion | This is a big dish for a big occasion |
41 | 00:01:58,879 | 00:02:03,319 | and picking tonight's best plate on the pass is Melissa! | and picking tonight's best plate on the pass is Melissa! |
42 | 00:02:03,519 | 00:02:04,799 | Yeah! | Yeah! |
43 | 00:02:05,000 | 00:02:06,719 | So we have to send Melissa out the back | So we have to send Melissa out the back |
44 | 00:02:06,920 | 00:02:09,199 | so she doesn't know who cooked what tonight. | so she doesn't know who cooked what tonight. |
45 | 00:02:09,400 | 00:02:11,719 | See you later. Get out of here. | See you later. Get out of here. |
46 | 00:02:14,159 | 00:02:17,039 | Head chef Harry, Smita, | Head chef Harry, Smita, |
47 | 00:02:17,240 | 00:02:19,879 | any last words before we kick things off? | any last words before we kick things off? |
48 | 00:02:20,079 | 00:02:23,000 | I'd just like to wish Harry all the best. | I'd just like to wish Harry all the best. |
49 | 00:02:23,240 | 00:02:25,960 | Best to you too and may the best dish win. Thank you. | Best to you too and may the best dish win. Thank you. |
50 | 00:02:26,159 | 00:02:27,879 | Well, that's not fighting words. | Well, that's not fighting words. |
51 | 00:02:29,120 | 00:02:31,159 | Very friendly words. Are you ready? | Very friendly words. Are you ready? |
52 | 00:02:31,360 | 00:02:33,319 | I'm as ready as I'll ever be. | I'm as ready as I'll ever be. |
53 | 00:02:33,520 | 00:02:34,520 | Bring it on. | Bring it on. |
54 | 00:02:34,719 | 00:02:38,680 | You have 90 minutes to put up your best butter chicken. | You have 90 minutes to put up your best butter chicken. |
55 | 00:02:38,879 | 00:02:40,639 | Let's cook! | Let's cook! |
56 | 00:02:40,840 | 00:02:42,280 | Whoo-hoo! | Whoo-hoo! |
57 | 00:02:44,759 | 00:02:47,400 | The final round is just mind boggling, | The final round is just mind boggling, |
58 | 00:02:47,599 | 00:02:49,319 | I'm not quite sure how I got here. | I'm not quite sure how I got here. |
59 | 00:02:51,120 | 00:02:53,039 | Cooking gives me a lot of happiness, | Cooking gives me a lot of happiness, |
60 | 00:02:53,240 | 00:02:56,639 | it's a passion but it's a lot of drive to me as well. | it's a passion but it's a lot of drive to me as well. |
61 | 00:02:57,719 | 00:03:00,159 | Well, Mark, butter chicken - an Indian classic. | Well, Mark, butter chicken - an Indian classic. |
62 | 00:03:01,599 | 00:03:03,759 | Oh, it's kid-friendly, it's palette-friendly. Exactly. | Oh, it's kid-friendly, it's palette-friendly. Exactly. |
63 | 00:03:03,960 | 00:03:08,039 | Look, I think a good butter chicken should not be too rich, | Look, I think a good butter chicken should not be too rich, |
64 | 00:03:08,240 | 00:03:11,000 | it should have that nice creaminess and butteriness | it should have that nice creaminess and butteriness |
65 | 00:03:11,199 | 00:03:13,159 | but then it shouldn't overpower the spices | but then it shouldn't overpower the spices |
66 | 00:03:13,360 | 00:03:14,919 | that are put into the chicken. | that are put into the chicken. |
67 | 00:03:15,120 | 00:03:17,360 | We've got the home cook's version | We've got the home cook's version |
68 | 00:03:17,560 | 00:03:19,120 | and we've got the restaurant version | and we've got the restaurant version |
69 | 00:03:19,319 | 00:03:22,159 | and it could be really interesting, this challenge. | and it could be really interesting, this challenge. |
70 | 00:03:22,360 | 00:03:24,879 | Well, you know butter chicken's such a rustic dish, | Well, you know butter chicken's such a rustic dish, |
71 | 00:03:25,079 | 00:03:27,439 | almost best cooked at home. | almost best cooked at home. |
72 | 00:03:29,879 | 00:03:31,920 | SMITA: The dish that I'm going to cook tonight, | SMITA: The dish that I'm going to cook tonight, |
73 | 00:03:32,120 | 00:03:34,280 | Butter Chicken, has evolved over time. | Butter Chicken, has evolved over time. |
74 | 00:03:35,479 | 00:03:37,599 | So it started off quite simple and basic | So it started off quite simple and basic |
75 | 00:03:37,800 | 00:03:40,560 | and then I experimented with lots of different flavours. | and then I experimented with lots of different flavours. |
76 | 00:03:40,759 | 00:03:42,960 | What I'm doing today is probably the most complex. | What I'm doing today is probably the most complex. |
77 | 00:03:43,159 | 00:03:46,079 | Butter chicken is not something that I cook | Butter chicken is not something that I cook |
78 | 00:03:46,280 | 00:03:48,400 | for myself or my husband. | for myself or my husband. |
79 | 00:03:48,599 | 00:03:51,159 | We prefer the more spicy, pungent curries | We prefer the more spicy, pungent curries |
80 | 00:03:51,360 | 00:03:53,560 | but my children absolutely love it. | but my children absolutely love it. |
81 | 00:03:53,759 | 00:03:55,840 | My young nieces love it | My young nieces love it |
82 | 00:03:56,039 | 00:04:00,039 | and I quite often get asked from work colleagues for recipes. | and I quite often get asked from work colleagues for recipes. |
83 | 00:04:00,240 | 00:04:02,599 | To butter chicken! ALL: Cheers! | To butter chicken! ALL: Cheers! |
84 | 00:04:02,800 | 00:04:04,400 | To butter chicken! | To butter chicken! |
85 | 00:04:06,319 | 00:04:09,199 | The first thing I need to get onto is the naan dough | The first thing I need to get onto is the naan dough |
86 | 00:04:09,400 | 00:04:11,759 | because it needs time to rise. | because it needs time to rise. |
87 | 00:04:11,960 | 00:04:15,840 | I mix together some warm water, some room temperature yoghurt, | I mix together some warm water, some room temperature yoghurt, |
88 | 00:04:16,040 | 00:04:20,000 | some flour, salt, oil | some flour, salt, oil |
89 | 00:04:20,199 | 00:04:21,959 | and a touch of baking powder. | and a touch of baking powder. |
90 | 00:04:26,040 | 00:04:27,839 | She used a machine to make the dough. | She used a machine to make the dough. |
91 | 00:04:28,040 | 00:04:30,399 | We're using our hands to make the dough, | We're using our hands to make the dough, |
92 | 00:04:30,600 | 00:04:32,480 | that's going to make a difference. | that's going to make a difference. |
93 | 00:04:35,079 | 00:04:36,480 | Once the dough is ready, | Once the dough is ready, |
94 | 00:04:36,680 | 00:04:38,680 | I'll turn the oven on very low | I'll turn the oven on very low |
95 | 00:04:38,879 | 00:04:41,720 | and place the dough in there to rise. | and place the dough in there to rise. |
96 | 00:04:41,920 | 00:04:43,360 | Put it in the back. | Put it in the back. |
97 | 00:04:43,560 | 00:04:45,879 | HARRY: So tonight I've got butter chicken, | HARRY: So tonight I've got butter chicken, |
98 | 00:04:46,079 | 00:04:48,480 | Kachumber salad and naan bread. | Kachumber salad and naan bread. |
99 | 00:04:48,680 | 00:04:49,959 | I'm very confident, | I'm very confident, |
100 | 00:04:50,159 | 00:04:51,879 | this is one of the recipes we do at Atta. | this is one of the recipes we do at Atta. |
101 | 00:04:52,920 | 00:04:55,759 | So for butter chicken you take chicken fillets, | So for butter chicken you take chicken fillets, |
102 | 00:04:55,959 | 00:04:59,840 | uh, you marinate that with yoghurt, ginger garlic paste, | uh, you marinate that with yoghurt, ginger garlic paste, |
103 | 00:05:00,040 | 00:05:04,000 | garam masala, Kashmiri chilli and olive oil or mustard oil. | garam masala, Kashmiri chilli and olive oil or mustard oil. |
104 | 00:05:05,480 | 00:05:07,560 | My family comes from, uh, the northern part of India, | My family comes from, uh, the northern part of India, |
105 | 00:05:07,759 | 00:05:12,439 | so we had a big influence of spicy, hot curries | so we had a big influence of spicy, hot curries |
106 | 00:05:12,639 | 00:05:14,120 | with naan breads and things like that | with naan breads and things like that |
107 | 00:05:14,319 | 00:05:16,879 | so that basically was an everyday thing for me. | so that basically was an everyday thing for me. |
108 | 00:05:17,079 | 00:05:18,399 | Come on, Harry. | Come on, Harry. |
109 | 00:05:18,600 | 00:05:20,560 | In order to get the right flavours, | In order to get the right flavours, |
110 | 00:05:20,759 | 00:05:23,399 | you need to make sure the masalas | you need to make sure the masalas |
111 | 00:05:23,600 | 00:05:25,079 | which you add into your butter chicken | which you add into your butter chicken |
112 | 00:05:25,279 | 00:05:27,920 | and the sugar are at the right balance. | and the sugar are at the right balance. |
113 | 00:05:28,120 | 00:05:31,560 | The heat in the garam masala makes this butter chicken really special | The heat in the garam masala makes this butter chicken really special |
114 | 00:05:31,759 | 00:05:35,120 | and we don't use any artificial colours in our cooking | and we don't use any artificial colours in our cooking |
115 | 00:05:35,319 | 00:05:36,600 | so that makes it even better. | so that makes it even better. |
116 | 00:05:36,800 | 00:05:40,879 | I notice you marinated your chicken, the first thing you did. | I notice you marinated your chicken, the first thing you did. |
117 | 00:05:41,079 | 00:05:42,600 | Yeah, the chicken has to be marinated | Yeah, the chicken has to be marinated |
118 | 00:05:42,800 | 00:05:44,079 | at least minimum half an hour. | at least minimum half an hour. |
119 | 00:05:44,279 | 00:05:45,319 | OK. | OK. |
120 | 00:05:45,519 | 00:05:47,240 | Uh, so that you know the masalas can get in | Uh, so that you know the masalas can get in |
121 | 00:05:47,439 | 00:05:50,600 | and chicken get nice and marinated before it goes on the skewers. | and chicken get nice and marinated before it goes on the skewers. |
122 | 00:05:50,800 | 00:05:52,560 | Amazing colour too. What's that from? | Amazing colour too. What's that from? |
123 | 00:05:52,759 | 00:05:54,879 | It's from the Kashmiri chilli and saffron. | It's from the Kashmiri chilli and saffron. |
124 | 00:05:56,399 | 00:05:58,040 | You're the head chef of Atta, | You're the head chef of Atta, |
125 | 00:05:58,240 | 00:06:00,240 | you're not usually on the line, | you're not usually on the line, |
126 | 00:06:00,439 | 00:06:01,879 | it's probably one of these guys | it's probably one of these guys |
127 | 00:06:02,079 | 00:06:04,600 | cooking butter chicken normally at the restaurant. | cooking butter chicken normally at the restaurant. |
128 | 00:06:04,800 | 00:06:06,439 | You sure you remember how to cook it? | You sure you remember how to cook it? |
129 | 00:06:06,639 | 00:06:08,399 | Look, uh, my memory's coming back. | Look, uh, my memory's coming back. |
130 | 00:06:08,600 | 00:06:11,519 | I mean, it's like, uh, learning to cycle, you know... | I mean, it's like, uh, learning to cycle, you know... |
131 | 00:06:11,720 | 00:06:13,480 | OK. ..once you know you never forget. | OK. ..once you know you never forget. |
132 | 00:06:13,680 | 00:06:18,560 | Who actually is the butter chicken chef at restaurant Atta? | Who actually is the butter chicken chef at restaurant Atta? |
133 | 00:06:18,759 | 00:06:22,519 | Oh, Sharry, it's your brother! So Sharry and, uh, Atar as well. | Oh, Sharry, it's your brother! So Sharry and, uh, Atar as well. |
134 | 00:06:22,720 | 00:06:25,720 | Look, if you lose, that means that you'll never hear the end of it. | Look, if you lose, that means that you'll never hear the end of it. |
135 | 00:06:25,920 | 00:06:28,040 | Mate, I'm never in peace if I lose today. | Mate, I'm never in peace if I lose today. |
136 | 00:06:29,439 | 00:06:31,839 | Good luck, mate. Alright, thanks, mate. | Good luck, mate. Alright, thanks, mate. |
137 | 00:06:33,560 | 00:06:35,360 | So once you have marinated the chicken, | So once you have marinated the chicken, |
138 | 00:06:35,560 | 00:06:38,360 | you put the chicken on skewers before you put it in the oven. | you put the chicken on skewers before you put it in the oven. |
139 | 00:06:43,600 | 00:06:45,560 | Now that I've got the naan dough in the oven, | Now that I've got the naan dough in the oven, |
140 | 00:06:45,759 | 00:06:47,720 | I need to move on to marinating the chicken. | I need to move on to marinating the chicken. |
141 | 00:06:47,920 | 00:06:51,920 | The base of a butter chicken is a chicken tikka, | The base of a butter chicken is a chicken tikka, |
142 | 00:06:52,120 | 00:06:53,560 | made from chicken tikka masala. | made from chicken tikka masala. |
143 | 00:06:53,759 | 00:06:58,319 | So to make the chicken tikka masala, I'll be using yoghurt, | So to make the chicken tikka masala, I'll be using yoghurt, |
144 | 00:06:58,519 | 00:07:01,639 | some cumin, coriander, garam masala, | some cumin, coriander, garam masala, |
145 | 00:07:01,839 | 00:07:04,839 | and Kashmiri chilli powder. | and Kashmiri chilli powder. |
146 | 00:07:05,839 | 00:07:10,959 | I then add some finely grated garlic, ginger, | I then add some finely grated garlic, ginger, |
147 | 00:07:11,160 | 00:07:15,399 | fresh turmeric, lemon rind and some lemon juice. | fresh turmeric, lemon rind and some lemon juice. |
148 | 00:07:15,600 | 00:07:18,439 | I'll just put a little bit more in just in case. | I'll just put a little bit more in just in case. |
149 | 00:07:18,639 | 00:07:21,560 | Smita, it's looking great so far. | Smita, it's looking great so far. |
150 | 00:07:22,720 | 00:07:24,680 | You say the nicest thing, Mark. | You say the nicest thing, Mark. |
151 | 00:07:26,199 | 00:07:28,600 | I'm channelling sort of, like, the tandoori style here. | I'm channelling sort of, like, the tandoori style here. |
152 | 00:07:28,800 | 00:07:30,519 | Giving it a little bit more colour there. | Giving it a little bit more colour there. |
153 | 00:07:30,720 | 00:07:34,079 | Just a little bit, trying to make it look like a restaurant colour. | Just a little bit, trying to make it look like a restaurant colour. |
154 | 00:07:35,079 | 00:07:36,560 | Most restaurants do it, | Most restaurants do it, |
155 | 00:07:36,759 | 00:07:39,480 | just so you get that little bit of authentic hot pink colour, | just so you get that little bit of authentic hot pink colour, |
156 | 00:07:39,680 | 00:07:41,439 | that's why it's called tandoori colour. | that's why it's called tandoori colour. |
157 | 00:07:41,639 | 00:07:43,040 | Wow. | Wow. |
158 | 00:07:43,240 | 00:07:45,480 | I think that's ready to go into the fridge now. | I think that's ready to go into the fridge now. |
159 | 00:07:47,720 | 00:07:52,600 | HARRY: Once the chicken was in the oven, I made the naan bread dough. | HARRY: Once the chicken was in the oven, I made the naan bread dough. |
160 | 00:07:52,800 | 00:07:54,800 | For naan bread you take plain flour, | For naan bread you take plain flour, |
161 | 00:07:55,000 | 00:07:57,639 | add one egg, | add one egg, |
162 | 00:07:57,840 | 00:08:00,800 | salt, sugar, oil. | salt, sugar, oil. |
163 | 00:08:02,120 | 00:08:05,519 | I didn't see him put in yeast. Chef, don't forget yeast, please. | I didn't see him put in yeast. Chef, don't forget yeast, please. |
164 | 00:08:06,560 | 00:08:07,439 | Yeah. | Yeah. |
165 | 00:08:07,639 | 00:08:10,000 | And a bit of yeast so that it becomes fluffy. | And a bit of yeast so that it becomes fluffy. |
166 | 00:08:13,639 | 00:08:16,920 | So you knead the dough, you do it for, like, five minutes | So you knead the dough, you do it for, like, five minutes |
167 | 00:08:17,120 | 00:08:18,680 | until the consistency is right | until the consistency is right |
168 | 00:08:18,879 | 00:08:20,319 | because if it's too loose | because if it's too loose |
169 | 00:08:20,519 | 00:08:22,480 | the naan bread's not going to come good, | the naan bread's not going to come good, |
170 | 00:08:22,680 | 00:08:24,560 | if it's too firm it's going to be too stiff. | if it's too firm it's going to be too stiff. |
171 | 00:08:26,199 | 00:08:29,000 | And keep it to rest for, like, five to ten minutes. | And keep it to rest for, like, five to ten minutes. |
172 | 00:08:29,199 | 00:08:30,639 | DAN HONG: Under an hour to go. | DAN HONG: Under an hour to go. |
173 | 00:08:33,600 | 00:08:36,000 | Well, you know, head chef Harry has marinated his chicken | Well, you know, head chef Harry has marinated his chicken |
174 | 00:08:36,200 | 00:08:37,480 | half an hour before, | half an hour before, |
175 | 00:08:37,679 | 00:08:39,000 | he put his chicken on skewers | he put his chicken on skewers |
176 | 00:08:39,200 | 00:08:41,559 | and then he put those skewers in the oven | and then he put those skewers in the oven |
177 | 00:08:41,759 | 00:08:43,039 | at a really hot temperature | at a really hot temperature |
178 | 00:08:43,240 | 00:08:48,000 | to almost replicate that tandoor oven experience. | to almost replicate that tandoor oven experience. |
179 | 00:08:48,200 | 00:08:50,519 | MARK OLIVE: Yeah, and Smita, they don't have a tandoor at home either. | MARK OLIVE: Yeah, and Smita, they don't have a tandoor at home either. |
180 | 00:08:50,720 | 00:08:52,919 | You know she's used to being at home, | You know she's used to being at home, |
181 | 00:08:53,120 | 00:08:56,320 | cooking for the kids and the family and just winging it as she goes. | cooking for the kids and the family and just winging it as she goes. |
182 | 00:08:56,519 | 00:08:59,240 | Maybe the home cooks are better at adapting to that | Maybe the home cooks are better at adapting to that |
183 | 00:08:59,440 | 00:09:01,799 | because they don't have that tandoori oven | because they don't have that tandoori oven |
184 | 00:09:02,000 | 00:09:04,080 | and they know how to get the most flavour | and they know how to get the most flavour |
185 | 00:09:04,279 | 00:09:05,919 | out of the butter chicken at home. | out of the butter chicken at home. |
186 | 00:09:06,120 | 00:09:07,960 | It could go either way. Well, yeah. | It could go either way. Well, yeah. |
187 | 00:09:13,039 | 00:09:15,840 | MAEVE O'MEARA: It's the final challenge for Indian week | MAEVE O'MEARA: It's the final challenge for Indian week |
188 | 00:09:16,039 | 00:09:18,840 | and it's a battle for the best butter chicken. | and it's a battle for the best butter chicken. |
189 | 00:09:20,240 | 00:09:25,279 | Home cook Smita is preparing a family favourite her kids love. | Home cook Smita is preparing a family favourite her kids love. |
190 | 00:09:29,360 | 00:09:33,120 | Head chef Harry is crafting restaurant Atta's modern take | Head chef Harry is crafting restaurant Atta's modern take |
191 | 00:09:33,320 | 00:09:34,759 | on the Indian classic. | on the Indian classic. |
192 | 00:09:36,399 | 00:09:41,559 | Tonight, blind tasting judge Melissa will decide our Indian Week winner | Tonight, blind tasting judge Melissa will decide our Indian Week winner |
193 | 00:09:41,759 | 00:09:44,480 | without knowing who has prepared which dish. | without knowing who has prepared which dish. |
194 | 00:09:44,679 | 00:09:48,600 | I am so excited to be judging the butter chicken challenge tonight, | I am so excited to be judging the butter chicken challenge tonight, |
195 | 00:09:48,799 | 00:09:52,240 | it's such an incredible dish, it's so universally loved. | it's such an incredible dish, it's so universally loved. |
196 | 00:09:52,440 | 00:09:55,240 | I think there's something really accessible about butter chicken | I think there's something really accessible about butter chicken |
197 | 00:09:55,440 | 00:09:59,120 | because it's often people's introduction to Indian food. | because it's often people's introduction to Indian food. |
198 | 00:09:59,320 | 00:10:02,799 | I'm looking for the chicken to be super tender, | I'm looking for the chicken to be super tender, |
199 | 00:10:03,000 | 00:10:05,480 | layered with that mild spice, that little bit of creaminess, | layered with that mild spice, that little bit of creaminess, |
200 | 00:10:05,679 | 00:10:07,720 | I think there's something familiar in it for everybody. | I think there's something familiar in it for everybody. |
201 | 00:10:07,919 | 00:10:09,600 | I can't wait to try | I can't wait to try |
202 | 00:10:09,799 | 00:10:12,840 | these two incredible cooks' versions of the dish. | these two incredible cooks' versions of the dish. |
203 | 00:10:15,759 | 00:10:18,320 | SMITA: I've just finished making the tikka masala | SMITA: I've just finished making the tikka masala |
204 | 00:10:18,519 | 00:10:21,320 | and next I'll be getting on to making the butter sauce. | and next I'll be getting on to making the butter sauce. |
205 | 00:10:21,519 | 00:10:23,600 | To make the sauce for the butter chicken, | To make the sauce for the butter chicken, |
206 | 00:10:23,799 | 00:10:26,039 | I actually use very similar spices | I actually use very similar spices |
207 | 00:10:26,240 | 00:10:28,200 | that I use in the chicken tikka masala | that I use in the chicken tikka masala |
208 | 00:10:28,399 | 00:10:31,679 | but to that I also add some cashew nuts | but to that I also add some cashew nuts |
209 | 00:10:31,879 | 00:10:36,799 | and then I add some onions and dry spices | and then I add some onions and dry spices |
210 | 00:10:37,000 | 00:10:38,639 | and I roast that off for a couple of minutes. | and I roast that off for a couple of minutes. |
211 | 00:10:38,840 | 00:10:42,480 | I'm just now adding the garlic, ginger, chilli and turmeric paste | I'm just now adding the garlic, ginger, chilli and turmeric paste |
212 | 00:10:42,679 | 00:10:44,320 | into the butter chicken sauce. | into the butter chicken sauce. |
213 | 00:10:44,519 | 00:10:47,480 | It's the same, um, ingredients that went into the chicken tikka masala. | It's the same, um, ingredients that went into the chicken tikka masala. |
214 | 00:10:47,679 | 00:10:49,960 | So when the chicken is grilled, | So when the chicken is grilled, |
215 | 00:10:50,159 | 00:10:51,879 | it'll... it'll be cooked very quickly | it'll... it'll be cooked very quickly |
216 | 00:10:52,080 | 00:10:53,360 | and with this it will be simmering | and with this it will be simmering |
217 | 00:10:53,559 | 00:10:56,720 | so hopefully there's two different layers of the same spices. | so hopefully there's two different layers of the same spices. |
218 | 00:10:56,919 | 00:10:58,759 | And then I add some chopped tomatoes... | And then I add some chopped tomatoes... |
219 | 00:10:58,960 | 00:11:00,840 | (SNEEZES) | (SNEEZES) |
220 | 00:11:01,039 | 00:11:05,080 | ..and let that simmer until all is infused and softened. | ..and let that simmer until all is infused and softened. |
221 | 00:11:06,360 | 00:11:09,600 | So once the butter chicken sauce is completed, | So once the butter chicken sauce is completed, |
222 | 00:11:09,799 | 00:11:13,600 | I need to blitz it into as fine a puree as possible. | I need to blitz it into as fine a puree as possible. |
223 | 00:11:17,000 | 00:11:18,799 | My ideal butter chicken curry | My ideal butter chicken curry |
224 | 00:11:19,000 | 00:11:22,279 | is going to be layered with lots of flavours. | is going to be layered with lots of flavours. |
225 | 00:11:22,480 | 00:11:24,919 | I plan on making the tikkas quite spicy | I plan on making the tikkas quite spicy |
226 | 00:11:25,120 | 00:11:27,879 | and then I want to balance that out with the actual sauce. | and then I want to balance that out with the actual sauce. |
227 | 00:11:28,080 | 00:11:30,240 | So the sauce will be the sweet element. | So the sauce will be the sweet element. |
228 | 00:11:34,120 | 00:11:36,159 | I'm adding about half a cup of cream | I'm adding about half a cup of cream |
229 | 00:11:36,360 | 00:11:38,720 | and that adds a nice, rich element to it | and that adds a nice, rich element to it |
230 | 00:11:38,919 | 00:11:40,360 | that also complements the cashew puree | that also complements the cashew puree |
231 | 00:11:40,559 | 00:11:42,080 | that has gone through. | that has gone through. |
232 | 00:11:42,279 | 00:11:44,679 | It's on the sweet side but there is a heat in there | It's on the sweet side but there is a heat in there |
233 | 00:11:44,879 | 00:11:46,519 | that I think will balance it out OK. | that I think will balance it out OK. |
234 | 00:11:46,720 | 00:11:49,200 | So a little bit of cream, a little bit of honey | So a little bit of cream, a little bit of honey |
235 | 00:11:49,399 | 00:11:53,320 | and the cardamom powder in there should be a match made in heaven. | and the cardamom powder in there should be a match made in heaven. |
236 | 00:11:53,519 | 00:11:56,440 | Once the chicken goes in that will be fine. | Once the chicken goes in that will be fine. |
237 | 00:11:56,639 | 00:11:59,000 | MARK OLIVE: 25 minutes, guys. | MARK OLIVE: 25 minutes, guys. |
238 | 00:11:59,200 | 00:12:00,519 | Oh, beautiful. | Oh, beautiful. |
239 | 00:12:00,720 | 00:12:03,720 | HARRY: I am very happy with the way the chicken was cooked, | HARRY: I am very happy with the way the chicken was cooked, |
240 | 00:12:03,919 | 00:12:06,000 | I was worried that I'm not using tandoori oven. | I was worried that I'm not using tandoori oven. |
241 | 00:12:06,200 | 00:12:08,440 | Wow, looks nice. Wow, it smells good. | Wow, looks nice. Wow, it smells good. |
242 | 00:12:08,639 | 00:12:11,120 | And then get into the butter chicken sauce. | And then get into the butter chicken sauce. |
243 | 00:12:11,320 | 00:12:13,159 | I think butter chicken traditionally, if you look, | I think butter chicken traditionally, if you look, |
244 | 00:12:13,360 | 00:12:15,799 | gets made with lots and lots of cream... | gets made with lots and lots of cream... |
245 | 00:12:16,879 | 00:12:19,559 | ..but we are not really big on adding cream | ..but we are not really big on adding cream |
246 | 00:12:19,759 | 00:12:21,840 | and we use the cashews instead. | and we use the cashews instead. |
247 | 00:12:22,919 | 00:12:25,240 | Half is enough. | Half is enough. |
248 | 00:12:25,440 | 00:12:27,919 | So the secret to cook a good butter chicken, | So the secret to cook a good butter chicken, |
249 | 00:12:28,120 | 00:12:30,240 | you need to make sure the masalas | you need to make sure the masalas |
250 | 00:12:30,440 | 00:12:33,360 | which you add into your butter chicken and the sugar, | which you add into your butter chicken and the sugar, |
251 | 00:12:33,559 | 00:12:36,240 | you've got the right balance of sweetness and heat. | you've got the right balance of sweetness and heat. |
252 | 00:12:36,440 | 00:12:38,039 | And what do you have here? | And what do you have here? |
253 | 00:12:38,240 | 00:12:39,919 | Uh, so this is a butter chicken sauce, | Uh, so this is a butter chicken sauce, |
254 | 00:12:40,120 | 00:12:44,279 | it's simmering away so we'll just wait for it to sort of cook. | it's simmering away so we'll just wait for it to sort of cook. |
255 | 00:12:44,480 | 00:12:48,279 | And the indication when it's cooked, you will see a bit of oil. | And the indication when it's cooked, you will see a bit of oil. |
256 | 00:12:48,480 | 00:12:50,519 | I mean, it doesn't smell too intense, | I mean, it doesn't smell too intense, |
257 | 00:12:50,720 | 00:12:52,679 | mostly smells like tomato at the moment, | mostly smells like tomato at the moment, |
258 | 00:12:52,879 | 00:12:54,240 | there's no spices in there yet? | there's no spices in there yet? |
259 | 00:12:54,440 | 00:12:56,279 | No, no spices have been put as yet, | No, no spices have been put as yet, |
260 | 00:12:56,480 | 00:13:00,039 | we'll let it reduce to a right consistency | we'll let it reduce to a right consistency |
261 | 00:13:00,240 | 00:13:02,759 | because we don't want to overcook the spices as well. | because we don't want to overcook the spices as well. |
262 | 00:13:02,960 | 00:13:04,840 | OK, look you've got Smita over here, | OK, look you've got Smita over here, |
263 | 00:13:05,039 | 00:13:08,200 | she's been cooking probably longer than you've been born. | she's been cooking probably longer than you've been born. |
264 | 00:13:08,399 | 00:13:13,519 | Uh, have you not, uh, you're not intimidated at all by her? | Uh, have you not, uh, you're not intimidated at all by her? |
265 | 00:13:13,720 | 00:13:16,240 | Uh, no, look, it's a restaurant recipe | Uh, no, look, it's a restaurant recipe |
266 | 00:13:16,440 | 00:13:18,519 | but with no means should I say, | but with no means should I say, |
267 | 00:13:18,720 | 00:13:21,039 | the home cooks, you know, she's got a family recipe, | the home cooks, you know, she's got a family recipe, |
268 | 00:13:21,240 | 00:13:24,399 | she could come up with something, she might surprise me today. | she could come up with something, she might surprise me today. |
269 | 00:13:30,000 | 00:13:32,039 | SMITA: Now that the butter chicken sauce is simmering, | SMITA: Now that the butter chicken sauce is simmering, |
270 | 00:13:32,240 | 00:13:34,799 | I need to start cooking the chicken tikka separately. | I need to start cooking the chicken tikka separately. |
271 | 00:13:35,000 | 00:13:38,000 | They don't have to be cooked all the way through totally | They don't have to be cooked all the way through totally |
272 | 00:13:38,200 | 00:13:40,639 | because then they'll... they'll still get to be poached | because then they'll... they'll still get to be poached |
273 | 00:13:40,840 | 00:13:42,120 | in the butter chicken sauce. | in the butter chicken sauce. |
274 | 00:13:42,320 | 00:13:44,559 | So take the thickest piece and I cut it in half, | So take the thickest piece and I cut it in half, |
275 | 00:13:44,759 | 00:13:47,120 | if that's still a little bit underdone | if that's still a little bit underdone |
276 | 00:13:47,320 | 00:13:49,840 | then I know the flatter pieces are ready to go. | then I know the flatter pieces are ready to go. |
277 | 00:13:51,799 | 00:13:53,480 | It's very aromatic down here. | It's very aromatic down here. |
278 | 00:13:53,679 | 00:13:57,519 | It's a great thing. (LAUGHS) I hope Melissa thinks so too! | It's a great thing. (LAUGHS) I hope Melissa thinks so too! |
279 | 00:13:57,720 | 00:13:59,919 | I then add the grilled chicken tikka | I then add the grilled chicken tikka |
280 | 00:14:00,120 | 00:14:03,399 | and I let that poach gently for a little while. | and I let that poach gently for a little while. |
281 | 00:14:05,759 | 00:14:09,279 | Now I need to start on the small salsa salad to freshen the palate. | Now I need to start on the small salsa salad to freshen the palate. |
282 | 00:14:10,600 | 00:14:12,320 | Side salad is very simple, | Side salad is very simple, |
283 | 00:14:12,519 | 00:14:17,000 | it's just seedless tomatoes finely diced with finely diced onion, | it's just seedless tomatoes finely diced with finely diced onion, |
284 | 00:14:17,200 | 00:14:20,879 | some coriander leaves, lemon juice, olive oil and salt. | some coriander leaves, lemon juice, olive oil and salt. |
285 | 00:14:22,480 | 00:14:26,000 | Dan, what was really surprising about Smita's dish - | Dan, what was really surprising about Smita's dish - |
286 | 00:14:26,200 | 00:14:27,720 | she's put honey in... | she's put honey in... |
287 | 00:14:27,919 | 00:14:29,200 | What? Yeah. | What? Yeah. |
288 | 00:14:29,399 | 00:14:31,159 | And she's put a lot of butter in that. | And she's put a lot of butter in that. |
289 | 00:14:31,360 | 00:14:32,879 | Well, it could taste good, you never know, | Well, it could taste good, you never know, |
290 | 00:14:33,080 | 00:14:35,600 | that could be a secret touch to her own butter chicken, | that could be a secret touch to her own butter chicken, |
291 | 00:14:35,799 | 00:14:37,320 | let's just hope Mel has a sweet tooth. | let's just hope Mel has a sweet tooth. |
292 | 00:14:37,519 | 00:14:38,919 | And how's Harry going? | And how's Harry going? |
293 | 00:14:39,120 | 00:14:41,480 | Look, he's really calm, he's really cool, | Look, he's really calm, he's really cool, |
294 | 00:14:41,679 | 00:14:44,279 | he's very confident, he's rolling out the naan right now. | he's very confident, he's rolling out the naan right now. |
295 | 00:14:44,480 | 00:14:46,480 | It looks like he's been doing it for years. | It looks like he's been doing it for years. |
296 | 00:14:50,799 | 00:14:52,320 | Yeah, looks fantastic. | Yeah, looks fantastic. |
297 | 00:14:52,519 | 00:14:54,960 | I'm pretty confident that he's going to put up | I'm pretty confident that he's going to put up |
298 | 00:14:55,159 | 00:14:56,720 | a pretty epic butter chicken. | a pretty epic butter chicken. |
299 | 00:14:56,919 | 00:15:01,000 | Smita, she's on her naan too, she's using her own rolling pin, | Smita, she's on her naan too, she's using her own rolling pin, |
300 | 00:15:01,240 | 00:15:03,600 | she brought it along... OK. ..for this challenge, | she brought it along... OK. ..for this challenge, |
301 | 00:15:03,799 | 00:15:05,840 | this nice thin, a bit of love with this. | this nice thin, a bit of love with this. |
302 | 00:15:06,039 | 00:15:08,440 | Could be the secret weapon. Could be the secret weapon. | Could be the secret weapon. Could be the secret weapon. |
303 | 00:15:08,639 | 00:15:10,759 | SMITA: I'm hoping my naans will turn out | SMITA: I'm hoping my naans will turn out |
304 | 00:15:10,960 | 00:15:12,320 | nice and crispy on the outside | nice and crispy on the outside |
305 | 00:15:12,519 | 00:15:14,320 | and then it will be spongy on the inside. | and then it will be spongy on the inside. |
306 | 00:15:14,519 | 00:15:17,279 | I forgot to add garlic so I'll just add it on at the end. | I forgot to add garlic so I'll just add it on at the end. |
307 | 00:15:17,480 | 00:15:20,559 | When the naan goes in the fry pan I know it's time to turn it over | When the naan goes in the fry pan I know it's time to turn it over |
308 | 00:15:20,759 | 00:15:23,320 | when it starts to bubble on top and it's golden brown underneath. | when it starts to bubble on top and it's golden brown underneath. |
309 | 00:15:23,519 | 00:15:25,240 | Guys, there's five minutes left, | Guys, there's five minutes left, |
310 | 00:15:25,440 | 00:15:27,440 | you should really be thinking about plating. | you should really be thinking about plating. |
311 | 00:15:27,639 | 00:15:29,159 | Smita, how are you going? | Smita, how are you going? |
312 | 00:15:29,399 | 00:15:32,919 | I'm on the tail end now so I'm just putting everything together. How about you? | I'm on the tail end now so I'm just putting everything together. How about you? |
313 | 00:15:33,120 | 00:15:36,480 | I'm making Kachumber salad and naan bread so we should be right. | I'm making Kachumber salad and naan bread so we should be right. |
314 | 00:15:36,720 | 00:15:39,360 | Yep, I think we're at the same stage. Oh, good on you. | Yep, I think we're at the same stage. Oh, good on you. |
315 | 00:15:39,559 | 00:15:42,360 | Good luck. Thank you. | Good luck. Thank you. |
316 | 00:15:42,559 | 00:15:44,120 | Harry, we have to do this one. | Harry, we have to do this one. |
317 | 00:15:45,320 | 00:15:47,639 | So I've plated butter chicken in a bowl, | So I've plated butter chicken in a bowl, |
318 | 00:15:47,840 | 00:15:49,480 | naan bread on a plate | naan bread on a plate |
319 | 00:15:49,679 | 00:15:51,960 | and, as a complement, uh, Kachumber. | and, as a complement, uh, Kachumber. |
320 | 00:15:52,159 | 00:15:55,960 | Get Atta team all proud, could be going back with a big trophy. | Get Atta team all proud, could be going back with a big trophy. |
321 | 00:15:56,159 | 00:15:58,600 | Tonight, I'm going to plate up the butter chicken, | Tonight, I'm going to plate up the butter chicken, |
322 | 00:15:58,799 | 00:16:02,080 | the rice and a small salsa to refreshen the palate | the rice and a small salsa to refreshen the palate |
323 | 00:16:02,279 | 00:16:03,960 | with some naan on some banana leaves. | with some naan on some banana leaves. |
324 | 00:16:04,159 | 00:16:05,919 | Oh, Smita's also on coriander. | Oh, Smita's also on coriander. |
325 | 00:16:06,120 | 00:16:08,080 | MARK OLIVE: Congratulations, Smita. | MARK OLIVE: Congratulations, Smita. |
326 | 00:16:08,279 | 00:16:09,480 | Thank you! | Thank you! |
327 | 00:16:09,679 | 00:16:11,559 | I am proud of what I've done tonight, | I am proud of what I've done tonight, |
328 | 00:16:11,759 | 00:16:17,360 | it was hard work and I could not do any more than I did. | it was hard work and I could not do any more than I did. |
329 | 00:16:17,559 | 00:16:19,240 | DAN HONG: Alright! | DAN HONG: Alright! |
330 | 00:16:19,440 | 00:16:22,320 | SHARRY: Ah, fantastic. Thank you. | SHARRY: Ah, fantastic. Thank you. |
331 | 00:16:22,519 | 00:16:25,080 | I was really happy with the way the chicken was cooked, | I was really happy with the way the chicken was cooked, |
332 | 00:16:25,279 | 00:16:27,679 | and using naan bread to cook on the pan | and using naan bread to cook on the pan |
333 | 00:16:27,879 | 00:16:29,320 | really worked out for me. | really worked out for me. |
334 | 00:16:31,559 | 00:16:33,440 | Awesome, well done! | Awesome, well done! |
335 | 00:16:41,080 | 00:16:43,360 | MAEVE O'MEARA: It's the final night of Indian Week | MAEVE O'MEARA: It's the final night of Indian Week |
336 | 00:16:43,559 | 00:16:46,120 | and home cook Smita is in an epic battle | and home cook Smita is in an epic battle |
337 | 00:16:46,320 | 00:16:48,799 | with head chef Harry of Atta restaurant | with head chef Harry of Atta restaurant |
338 | 00:16:49,000 | 00:16:50,799 | for the best butter chicken. | for the best butter chicken. |
339 | 00:16:52,039 | 00:16:55,720 | Blind judge Melissa must now decide our Indian Week winner. | Blind judge Melissa must now decide our Indian Week winner. |
340 | 00:16:55,919 | 00:16:57,320 | Hello, gentlemen. Welcome, Melissa. | Hello, gentlemen. Welcome, Melissa. |
341 | 00:16:57,519 | 00:17:00,440 | But first, she must taste both dishes | But first, she must taste both dishes |
342 | 00:17:00,639 | 00:17:02,679 | without knowing who made which. | without knowing who made which. |
343 | 00:17:02,879 | 00:17:04,559 | It smells amazing, it looks amazing, | It smells amazing, it looks amazing, |
344 | 00:17:04,759 | 00:17:07,319 | I mean, look at all of this colour and texture, | I mean, look at all of this colour and texture, |
345 | 00:17:07,519 | 00:17:08,960 | this is just incredible. | this is just incredible. |
346 | 00:17:09,160 | 00:17:10,920 | To me Indian food is all about a feast, | To me Indian food is all about a feast, |
347 | 00:17:11,119 | 00:17:13,640 | I don't think you can eat one dish in isolation, | I don't think you can eat one dish in isolation, |
348 | 00:17:13,839 | 00:17:18,200 | you need to dip and rip and tear and eat lots of different things. | you need to dip and rip and tear and eat lots of different things. |
349 | 00:17:19,920 | 00:17:23,400 | Which butter chicken do you want to try first? So let's start here. | Which butter chicken do you want to try first? So let's start here. |
350 | 00:17:23,640 | 00:17:26,559 | I mean, this looks so lovely and slick, you know. Mm. | I mean, this looks so lovely and slick, you know. Mm. |
351 | 00:17:26,759 | 00:17:29,640 | And this beautiful, vibrant colour with this curry | And this beautiful, vibrant colour with this curry |
352 | 00:17:29,839 | 00:17:32,039 | and then also the Kachumber as well. | and then also the Kachumber as well. |
353 | 00:17:33,119 | 00:17:37,759 | I love that you have all of these elements so clearly presented. | I love that you have all of these elements so clearly presented. |
354 | 00:17:37,960 | 00:17:40,359 | So let's start. | So let's start. |
355 | 00:17:40,559 | 00:17:43,480 | Looks tender, it looks really good. | Looks tender, it looks really good. |
356 | 00:17:43,680 | 00:17:45,240 | Little Kachumber. Ooh. | Little Kachumber. Ooh. |
357 | 00:17:45,440 | 00:17:49,079 | It's like an Indian taco. Yeah, it is like an Indian taco! | It's like an Indian taco. Yeah, it is like an Indian taco! |
358 | 00:17:49,279 | 00:17:50,599 | You go, girl. | You go, girl. |
359 | 00:17:54,440 | 00:17:57,960 | It looks so good, I can't watch it, I can't even watch. | It looks so good, I can't watch it, I can't even watch. |
360 | 00:17:58,160 | 00:17:59,880 | Mm! | Mm! |
361 | 00:18:01,640 | 00:18:03,920 | Let's start with the chicken, it's the star of the show here | Let's start with the chicken, it's the star of the show here |
362 | 00:18:04,119 | 00:18:05,880 | and it has that tenderness, | and it has that tenderness, |
363 | 00:18:06,079 | 00:18:08,720 | it has that, sort of, fall-apart quality. | it has that, sort of, fall-apart quality. |
364 | 00:18:09,960 | 00:18:15,759 | I like this roti-style flat bread, it's buttery, it's a little flaky, | I like this roti-style flat bread, it's buttery, it's a little flaky, |
365 | 00:18:15,960 | 00:18:17,680 | a little bit crispy on the outside | a little bit crispy on the outside |
366 | 00:18:17,880 | 00:18:19,960 | but pleasingly dense on the inside. | but pleasingly dense on the inside. |
367 | 00:18:20,160 | 00:18:22,400 | And then this lovely Kachumber on the side | And then this lovely Kachumber on the side |
368 | 00:18:22,599 | 00:18:24,200 | gives lots of bright colour, | gives lots of bright colour, |
369 | 00:18:24,400 | 00:18:27,319 | beautiful texture, some freshness to this dish. | beautiful texture, some freshness to this dish. |
370 | 00:18:28,400 | 00:18:30,640 | It's very tomato forward... Right, OK. | It's very tomato forward... Right, OK. |
371 | 00:18:30,839 | 00:18:34,839 | Love the accompaniments, love the chicken, super tender. | Love the accompaniments, love the chicken, super tender. |
372 | 00:18:35,039 | 00:18:36,480 | The sauce is really, really tasty, | The sauce is really, really tasty, |
373 | 00:18:36,680 | 00:18:39,519 | I'd just like to see a little bit more spice. | I'd just like to see a little bit more spice. |
374 | 00:18:43,599 | 00:18:45,359 | Look at this, it's a feast for one! | Look at this, it's a feast for one! |
375 | 00:18:45,559 | 00:18:47,440 | And it's only for one, it's for me. | And it's only for one, it's for me. |
376 | 00:18:47,640 | 00:18:50,039 | I'd be pretty happy if that was put in front of me as well, | I'd be pretty happy if that was put in front of me as well, |
377 | 00:18:50,240 | 00:18:52,880 | That is like... India calling. | That is like... India calling. |
378 | 00:18:53,079 | 00:18:56,000 | What I love about this is that there is just a riot of colour | What I love about this is that there is just a riot of colour |
379 | 00:18:56,200 | 00:18:58,640 | in front of me and I just want to tear the bread | in front of me and I just want to tear the bread |
380 | 00:18:58,839 | 00:19:00,440 | and get stuck in straightaway. | and get stuck in straightaway. |
381 | 00:19:00,640 | 00:19:03,599 | So this looks very, very pleasing to the eye, I think it's gorgeous. | So this looks very, very pleasing to the eye, I think it's gorgeous. |
382 | 00:19:03,799 | 00:19:05,960 | So dig in, Melissa. | So dig in, Melissa. |
383 | 00:19:15,079 | 00:19:16,799 | Nice char on the bread. | Nice char on the bread. |
384 | 00:19:17,000 | 00:19:19,559 | The bread doesn't look too bad for a bread done without a tandoor oven. | The bread doesn't look too bad for a bread done without a tandoor oven. |
385 | 00:19:19,759 | 00:19:21,680 | Yeah. Mm. | Yeah. Mm. |
386 | 00:19:29,680 | 00:19:32,720 | The curry has sweetness at the beginning, | The curry has sweetness at the beginning, |
387 | 00:19:32,920 | 00:19:36,440 | little bit of heat but what I like is that layered spice | little bit of heat but what I like is that layered spice |
388 | 00:19:36,640 | 00:19:38,640 | that just, sort of, keeps building. | that just, sort of, keeps building. |
389 | 00:19:38,839 | 00:19:41,359 | Sweetness comes from a secret ingredient - honey. | Sweetness comes from a secret ingredient - honey. |
390 | 00:19:41,559 | 00:19:43,200 | Oh, wow! OK. | Oh, wow! OK. |
391 | 00:19:43,400 | 00:19:46,079 | This is a great dish. | This is a great dish. |
392 | 00:19:46,279 | 00:19:50,920 | It's the finale of Indian Week so we had to go out with a bang. | It's the finale of Indian Week so we had to go out with a bang. |
393 | 00:19:51,119 | 00:19:55,119 | There's two amazing butter chickens but only one of them can win, | There's two amazing butter chickens but only one of them can win, |
394 | 00:19:55,319 | 00:19:56,559 | who's it going to be? | who's it going to be? |
395 | 00:19:56,759 | 00:19:58,880 | Both with colour, both with texture, | Both with colour, both with texture, |
396 | 00:19:59,079 | 00:20:00,640 | both with super tender chicken, | both with super tender chicken, |
397 | 00:20:00,839 | 00:20:03,960 | so it's just going to come down to some very fine details. | so it's just going to come down to some very fine details. |
398 | 00:20:06,160 | 00:20:08,200 | MAEVE O'MEARA: In the final of Indian Week, | MAEVE O'MEARA: In the final of Indian Week, |
399 | 00:20:08,400 | 00:20:10,839 | it was a contest for the best butter chicken. | it was a contest for the best butter chicken. |
400 | 00:20:11,039 | 00:20:13,799 | Home cook Smita, served up a dish her children love | Home cook Smita, served up a dish her children love |
401 | 00:20:14,000 | 00:20:18,799 | and Atta's head chef, Harry, put a twist on the Indian classic. | and Atta's head chef, Harry, put a twist on the Indian classic. |
402 | 00:20:19,000 | 00:20:23,559 | Judge Melissa will now decide who is our Indian Week winner. | Judge Melissa will now decide who is our Indian Week winner. |
403 | 00:20:23,759 | 00:20:26,400 | Well, what an incredible end to Indian Week, | Well, what an incredible end to Indian Week, |
404 | 00:20:26,599 | 00:20:29,039 | even though we only have two plates on the pass tonight, | even though we only have two plates on the pass tonight, |
405 | 00:20:29,240 | 00:20:32,720 | it still felt like a feast and a celebration of Indian culture | it still felt like a feast and a celebration of Indian culture |
406 | 00:20:32,920 | 00:20:34,240 | so thank you so much both | so thank you so much both |
407 | 00:20:34,440 | 00:20:36,039 | for putting your hearts on the plate tonight. | for putting your hearts on the plate tonight. |
408 | 00:20:36,240 | 00:20:38,119 | Thank you. | Thank you. |
409 | 00:20:40,519 | 00:20:43,960 | Smita, when you came in to The Chefs' Line kitchen | Smita, when you came in to The Chefs' Line kitchen |
410 | 00:20:44,160 | 00:20:46,960 | did you think you'd be the last home cook standing? | did you think you'd be the last home cook standing? |
411 | 00:20:47,160 | 00:20:50,160 | I was just hoping that I didn't go out first round | I was just hoping that I didn't go out first round |
412 | 00:20:50,359 | 00:20:52,880 | because that would embarrass a lot of people! | because that would embarrass a lot of people! |
413 | 00:20:55,240 | 00:21:01,279 | Head chef Harry, now, you saw Smita cook today and this week. | Head chef Harry, now, you saw Smita cook today and this week. |
414 | 00:21:01,480 | 00:21:03,039 | What do you think of her ability? | What do you think of her ability? |
415 | 00:21:03,240 | 00:21:05,599 | Every day she put on the pass | Every day she put on the pass |
416 | 00:21:05,799 | 00:21:07,480 | I would put at my restaurant | I would put at my restaurant |
417 | 00:21:07,680 | 00:21:09,119 | so they were really restaurant quality. | so they were really restaurant quality. |
418 | 00:21:09,319 | 00:21:11,200 | Thank you. Fabulous, thank you. | Thank you. Fabulous, thank you. |
419 | 00:21:11,440 | 00:21:14,119 | DAN HONG: That is an amazing complement. You're very kind. MARK OLIVE: It is. | DAN HONG: That is an amazing complement. You're very kind. MARK OLIVE: It is. |
420 | 00:21:14,319 | 00:21:20,200 | Tonight, I see two fantastic plates of butter chicken. | Tonight, I see two fantastic plates of butter chicken. |
421 | 00:21:20,400 | 00:21:24,680 | But I do need to pick a best plate on the pass | But I do need to pick a best plate on the pass |
422 | 00:21:24,880 | 00:21:29,480 | and so tonight, the best plate on the pass is... | and so tonight, the best plate on the pass is... |
423 | 00:21:32,599 | 00:21:34,599 | I do need to pick a best plate on the pass | I do need to pick a best plate on the pass |
424 | 00:21:34,799 | 00:21:39,559 | and so tonight, the best plate on the pass is... | and so tonight, the best plate on the pass is... |
425 | 00:21:41,799 | 00:21:43,079 | ..this one. | ..this one. |
426 | 00:21:43,279 | 00:21:44,319 | (GASPS) | (GASPS) |
427 | 00:21:44,519 | 00:21:47,640 | Oh, my God! | Oh, my God! |
428 | 00:21:54,279 | 00:21:56,359 | For me, the star of the show, the curry, | For me, the star of the show, the curry, |
429 | 00:21:56,559 | 00:21:59,000 | I loved that little hint of sweetness at the beginning | I loved that little hint of sweetness at the beginning |
430 | 00:21:59,200 | 00:22:00,960 | which I wasn't expecting | which I wasn't expecting |
431 | 00:22:01,160 | 00:22:04,400 | and then this slow build of spice that just sort of kept giving | and then this slow build of spice that just sort of kept giving |
432 | 00:22:04,599 | 00:22:06,279 | and I liked that dimension. | and I liked that dimension. |
433 | 00:22:06,480 | 00:22:08,240 | So congratulations. | So congratulations. |
434 | 00:22:08,440 | 00:22:10,359 | Thank you, I'm so pleased you enjoyed it. | Thank you, I'm so pleased you enjoyed it. |
435 | 00:22:10,559 | 00:22:13,200 | (OTHERS CLAP) | (OTHERS CLAP) |
436 | 00:22:13,400 | 00:22:15,359 | And, Harry, | And, Harry, |
437 | 00:22:15,559 | 00:22:17,880 | I loved this dish as well. | I loved this dish as well. |
438 | 00:22:18,079 | 00:22:22,039 | It had such beautiful generosity, amazing technique. | It had such beautiful generosity, amazing technique. |
439 | 00:22:22,240 | 00:22:24,880 | And I absolutely loved the accompaniments - | And I absolutely loved the accompaniments - |
440 | 00:22:25,079 | 00:22:28,440 | the Kachumber and the bread just had such beautiful flakiness. | the Kachumber and the bread just had such beautiful flakiness. |
441 | 00:22:28,640 | 00:22:31,400 | Oh, thank you, I mean, I can't thank you guys enough | Oh, thank you, I mean, I can't thank you guys enough |
442 | 00:22:31,599 | 00:22:35,920 | for the opportunity, especially for me and the boys from Atta. | for the opportunity, especially for me and the boys from Atta. |
443 | 00:22:36,119 | 00:22:38,279 | Uh, I'm very proud of the dish I presented | Uh, I'm very proud of the dish I presented |
444 | 00:22:38,480 | 00:22:41,680 | and hopefully next time I'll get some more winners. | and hopefully next time I'll get some more winners. |
445 | 00:22:41,880 | 00:22:45,480 | Smita, you've really shown us this week | Smita, you've really shown us this week |
446 | 00:22:45,680 | 00:22:47,640 | what home cooking is all about. | what home cooking is all about. |
447 | 00:22:47,839 | 00:22:50,640 | You must be so proud of yourself. I am. | You must be so proud of yourself. I am. |
448 | 00:22:50,839 | 00:22:53,440 | I'm speechless which doesn't happen very often. | I'm speechless which doesn't happen very often. |
449 | 00:22:55,119 | 00:22:56,720 | I just wanted one of those trophies. | I just wanted one of those trophies. |
450 | 00:22:56,920 | 00:22:58,400 | You wanted a trophy? | You wanted a trophy? |
451 | 00:22:58,599 | 00:23:00,240 | Come and grab it! | Come and grab it! |
452 | 00:23:04,039 | 00:23:05,960 | MELISSA LEONG: Come and share some curry. | MELISSA LEONG: Come and share some curry. |
453 | 00:23:10,319 | 00:23:13,599 | This was so hard, so hard... DAN HONG: I'm glad I wasn't the judge actually. | This was so hard, so hard... DAN HONG: I'm glad I wasn't the judge actually. |
454 | 00:23:14,799 | 00:23:16,519 | Gorgeous. The chicken is so succulent. | Gorgeous. The chicken is so succulent. |
455 | 00:23:16,720 | 00:23:18,079 | They're both delicious. | They're both delicious. |
456 | 00:23:18,279 | 00:23:20,079 | The competition might be over... | The competition might be over... |
457 | 00:23:20,319 | 00:23:23,000 | Hello! Hi, Mel. How are you? Good, thank you. | Hello! Hi, Mel. How are you? Good, thank you. |
458 | 00:23:23,200 | 00:23:26,799 | ..but there's plenty more delicious food to come | ..but there's plenty more delicious food to come |
459 | 00:23:27,000 | 00:23:29,039 | as we discover... | as we discover... |
460 | 00:23:29,240 | 00:23:30,200 | Fun! | Fun! |
461 | 00:23:30,400 | 00:23:32,279 | ..some of restaurant Atta's... | ..some of restaurant Atta's... |
462 | 00:23:32,480 | 00:23:34,279 | Oh, wow! Look at that! | Oh, wow! Look at that! |
463 | 00:23:34,480 | 00:23:36,519 | ..secret recipes. | ..secret recipes. |
464 | 00:23:37,839 | 00:23:39,440 | The lamb is so tender. | The lamb is so tender. |
465 | 00:23:39,640 | 00:23:41,680 | Well done, that's incredible. Thank you. | Well done, that's incredible. Thank you. |