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1 | 00:00:01,040 | 00:00:02,720 | MELISSA LEONG: This week on The Chefs' Line... | MELISSA LEONG: This week on The Chefs' Line... |
2 | 00:00:02,920 | 00:00:04,200 | We're going to get a bit noisy. | We're going to get a bit noisy. |
3 | 00:00:04,400 | 00:00:08,840 | ..we are celebrating the explosive and vibrant world of Indian cuisine. | ..we are celebrating the explosive and vibrant world of Indian cuisine. |
4 | 00:00:09,040 | 00:00:11,320 | Four passionate home cooks... | Four passionate home cooks... |
5 | 00:00:11,520 | 00:00:13,160 | WOMAN: The pastry is going to win it today. | WOMAN: The pastry is going to win it today. |
6 | 00:00:13,360 | 00:00:14,920 | It's very aromatic down here. | It's very aromatic down here. |
7 | 00:00:15,120 | 00:00:18,320 | ..took on the professionals from restaurant Atta... | ..took on the professionals from restaurant Atta... |
8 | 00:00:20,680 | 00:00:22,280 | ..starting with apprentice Indy... | ..starting with apprentice Indy... |
9 | 00:00:22,480 | 00:00:23,880 | Indy's coming along good. | Indy's coming along good. |
10 | 00:00:24,080 | 00:00:26,640 | ..and ending with head chef Harry Dhanjal. | ..and ending with head chef Harry Dhanjal. |
11 | 00:00:26,840 | 00:00:28,080 | Good job, A-Team. | Good job, A-Team. |
12 | 00:00:28,280 | 00:00:30,000 | They delivered tradition, heritage, | They delivered tradition, heritage, |
13 | 00:00:30,200 | 00:00:32,800 | and good old-fashioned family recipes. | and good old-fashioned family recipes. |
14 | 00:00:33,000 | 00:00:34,640 | MARK OLIVE: Well done, Iain. Thanks. | MARK OLIVE: Well done, Iain. Thanks. |
15 | 00:00:34,840 | 00:00:36,560 | I'm Melissa Leong, and tonight, | I'm Melissa Leong, and tonight, |
16 | 00:00:36,760 | 00:00:40,320 | I'm going behind the culinary curtain to meet Harry and his team... | I'm going behind the culinary curtain to meet Harry and his team... |
17 | 00:00:40,560 | 00:00:43,160 | Hello! Hi, Mel. How are you? Good, thank you. | Hello! Hi, Mel. How are you? Good, thank you. |
18 | 00:00:43,360 | 00:00:46,360 | This is the world in a bag. The world of flavours. | This is the world in a bag. The world of flavours. |
19 | 00:00:46,560 | 00:00:48,560 | MAN: I would recommend just stay away from this one... | MAN: I would recommend just stay away from this one... |
20 | 00:00:48,760 | 00:00:50,040 | OK, I'll just be over here! | OK, I'll just be over here! |
21 | 00:00:50,240 | 00:00:52,040 | ..because I'm just going to go wild and splash it. | ..because I'm just going to go wild and splash it. |
22 | 00:00:52,240 | 00:00:55,200 | ..who have created a modern menu full of classic flavours... | ..who have created a modern menu full of classic flavours... |
23 | 00:00:55,400 | 00:00:57,120 | That's just so explosive. | That's just so explosive. |
24 | 00:00:57,320 | 00:00:59,520 | ..and inspired combinations... | ..and inspired combinations... |
25 | 00:01:00,680 | 00:01:04,680 | ..at one of Melbourne's most popular Indian restaurants. | ..at one of Melbourne's most popular Indian restaurants. |
26 | 00:01:12,520 | 00:01:17,160 | The intensely colourful and ancient world of Indian cuisine | The intensely colourful and ancient world of Indian cuisine |
27 | 00:01:17,360 | 00:01:20,560 | is firmly embedded in Australian culinary culture. | is firmly embedded in Australian culinary culture. |
28 | 00:01:20,760 | 00:01:23,000 | I'm here at Atta restaurant... | I'm here at Atta restaurant... |
29 | 00:01:23,200 | 00:01:25,080 | Hello, boys! How are you? How are you? | Hello, boys! How are you? How are you? |
30 | 00:01:25,280 | 00:01:27,560 | ..where head chef Harry Dhanjal and his chefs' line | ..where head chef Harry Dhanjal and his chefs' line |
31 | 00:01:27,760 | 00:01:30,880 | have created a menu with a contemporary twist | have created a menu with a contemporary twist |
32 | 00:01:31,080 | 00:01:33,200 | on the seductively spiced cuisine. | on the seductively spiced cuisine. |
33 | 00:01:33,400 | 00:01:35,920 | There's a lot of misconceptions about Indian cuisine. | There's a lot of misconceptions about Indian cuisine. |
34 | 00:01:36,120 | 00:01:37,880 | Number one - curry in a hurry. | Number one - curry in a hurry. |
35 | 00:01:38,080 | 00:01:39,960 | Every time I hear that sentence, 'curry in a hurry', | Every time I hear that sentence, 'curry in a hurry', |
36 | 00:01:40,160 | 00:01:41,440 | it makes me upset. | it makes me upset. |
37 | 00:01:41,680 | 00:01:46,360 | If that's where the perception of people is today, that needs to be changed. | If that's where the perception of people is today, that needs to be changed. |
38 | 00:01:48,240 | 00:01:52,080 | Harry and his chefs' line were all born and raised in India, | Harry and his chefs' line were all born and raised in India, |
39 | 00:01:52,280 | 00:01:55,200 | which brings an inherent knowledge to every dish. | which brings an inherent knowledge to every dish. |
40 | 00:01:56,240 | 00:01:59,320 | Sous-chef Atar is Harry's right-hand man. | Sous-chef Atar is Harry's right-hand man. |
41 | 00:01:59,520 | 00:02:02,000 | With over 20 years of experience in the kitchen, | With over 20 years of experience in the kitchen, |
42 | 00:02:02,200 | 00:02:05,240 | he is a specialist in curry and tandoor cookery | he is a specialist in curry and tandoor cookery |
43 | 00:02:05,440 | 00:02:08,840 | and is going to prepare me a subtle seafood curry. | and is going to prepare me a subtle seafood curry. |
44 | 00:02:09,040 | 00:02:11,120 | So, how was your week at The Chefs' Line with us? | So, how was your week at The Chefs' Line with us? |
45 | 00:02:11,320 | 00:02:13,920 | Oh, it was wonderful. Yeah, the home cooks were really good. | Oh, it was wonderful. Yeah, the home cooks were really good. |
46 | 00:02:14,120 | 00:02:16,400 | Especially plating - how they are doing the plating. | Especially plating - how they are doing the plating. |
47 | 00:02:16,600 | 00:02:19,360 | I never expect they will do that kind of plating in there. | I never expect they will do that kind of plating in there. |
48 | 00:02:19,560 | 00:02:20,920 | In The Chefs' Line kitchen, | In The Chefs' Line kitchen, |
49 | 00:02:21,120 | 00:02:23,040 | despite some fancy plating of his own, | despite some fancy plating of his own, |
50 | 00:02:23,240 | 00:02:25,720 | it was sous-chef Atar's flavour combinations | it was sous-chef Atar's flavour combinations |
51 | 00:02:25,920 | 00:02:27,600 | that impressed blind judge Dan. | that impressed blind judge Dan. |
52 | 00:02:27,800 | 00:02:29,960 | That is personality in a bowl right there. | That is personality in a bowl right there. |
53 | 00:02:30,160 | 00:02:31,480 | That screams India. | That screams India. |
54 | 00:02:31,680 | 00:02:34,200 | The home cooks delivered some exceptional desserts, | The home cooks delivered some exceptional desserts, |
55 | 00:02:34,400 | 00:02:36,240 | but it was Atar who took the honours. | but it was Atar who took the honours. |
56 | 00:02:36,440 | 00:02:38,400 | (APPLAUSE) Yeah! | (APPLAUSE) Yeah! |
57 | 00:02:38,600 | 00:02:40,960 | It was a perfect dessert. Congratulations. | It was a perfect dessert. Congratulations. |
58 | 00:02:41,160 | 00:02:42,440 | So, what are we making? | So, what are we making? |
59 | 00:02:42,640 | 00:02:44,160 | So, we are making jhinga coco today. | So, we are making jhinga coco today. |
60 | 00:02:44,360 | 00:02:45,640 | So, 'jhinga' means prawn, | So, 'jhinga' means prawn, |
61 | 00:02:45,840 | 00:02:48,080 | and 'coco', this is for coconut cream. | and 'coco', this is for coconut cream. |
62 | 00:02:48,280 | 00:02:51,560 | So, we're making a prawn, coconut cream-based curry? | So, we're making a prawn, coconut cream-based curry? |
63 | 00:02:51,760 | 00:02:53,600 | That's right. Yeah, that's right. Ooh, gorgeous. | That's right. Yeah, that's right. Ooh, gorgeous. |
64 | 00:02:53,800 | 00:02:55,680 | I can't live without a curry. | I can't live without a curry. |
65 | 00:02:55,880 | 00:02:58,480 | You know, in the week, I eat six days a curry. | You know, in the week, I eat six days a curry. |
66 | 00:02:58,680 | 00:03:00,960 | It is in my blood, like... (CHUCKLES) | It is in my blood, like... (CHUCKLES) |
67 | 00:03:01,160 | 00:03:02,560 | Where in India does this dish come from? | Where in India does this dish come from? |
68 | 00:03:02,800 | 00:03:06,040 | This comes from the south part of India, especially from Goa. Yeah. | This comes from the south part of India, especially from Goa. Yeah. |
69 | 00:03:06,240 | 00:03:08,160 | Goa - a wealth of seafood, | Goa - a wealth of seafood, |
70 | 00:03:08,360 | 00:03:10,240 | lots of beautiful fish and seafood curries. | lots of beautiful fish and seafood curries. |
71 | 00:03:10,440 | 00:03:12,160 | That's right. Now, tell me, where do we start? | That's right. Now, tell me, where do we start? |
72 | 00:03:12,360 | 00:03:15,000 | So, we start from this one. First marinating this one. | So, we start from this one. First marinating this one. |
73 | 00:03:15,200 | 00:03:18,920 | Chilli powder, turmeric powder, cumin powder. | Chilli powder, turmeric powder, cumin powder. |
74 | 00:03:20,200 | 00:03:21,760 | A little salt as well. | A little salt as well. |
75 | 00:03:21,960 | 00:03:25,920 | While the prawns marinate, Atar tempers chillies and spices. | While the prawns marinate, Atar tempers chillies and spices. |
76 | 00:03:26,120 | 00:03:27,400 | I will put two or three. | I will put two or three. |
77 | 00:03:27,600 | 00:03:29,520 | Tempering is a traditional way | Tempering is a traditional way |
78 | 00:03:29,720 | 00:03:32,840 | of releasing maximum flavour from herbs and spices. | of releasing maximum flavour from herbs and spices. |
79 | 00:03:33,040 | 00:03:34,360 | So, this is to enhance the flavour | So, this is to enhance the flavour |
80 | 00:03:34,560 | 00:03:36,360 | of the things we are putting on this. | of the things we are putting on this. |
81 | 00:03:36,560 | 00:03:39,600 | In a pan, they are heated in oil and briefly roasted... | In a pan, they are heated in oil and briefly roasted... |
82 | 00:03:39,800 | 00:03:41,080 | Oh, gorgeous. | Oh, gorgeous. |
83 | 00:03:41,280 | 00:03:43,320 | ..to unlock the essential oils stored within. | ..to unlock the essential oils stored within. |
84 | 00:03:43,520 | 00:03:47,040 | This enhances both their flavour and fragrance | This enhances both their flavour and fragrance |
85 | 00:03:47,240 | 00:03:49,160 | before they are added into a dish. | before they are added into a dish. |
86 | 00:03:49,360 | 00:03:51,560 | So, we'll add coconut here - cream. | So, we'll add coconut here - cream. |
87 | 00:03:51,760 | 00:03:55,760 | With their flavours now released, the spice mix, curry leaves, | With their flavours now released, the spice mix, curry leaves, |
88 | 00:03:55,960 | 00:03:59,840 | mustard seeds and chilli are combined with coconut cream | mustard seeds and chilli are combined with coconut cream |
89 | 00:04:00,040 | 00:04:03,080 | to create a creamy, fragrant base for the curry. | to create a creamy, fragrant base for the curry. |
90 | 00:04:03,280 | 00:04:06,080 | Then we add the marinated prawns. | Then we add the marinated prawns. |
91 | 00:04:06,280 | 00:04:08,000 | So, those prawns have just been blanched | So, those prawns have just been blanched |
92 | 00:04:08,200 | 00:04:09,640 | in boiling water really quickly. | in boiling water really quickly. |
93 | 00:04:09,840 | 00:04:11,720 | So, this is the process that finishes cooking them? | So, this is the process that finishes cooking them? |
94 | 00:04:11,920 | 00:04:13,200 | That's right, yeah. | That's right, yeah. |
95 | 00:04:13,400 | 00:04:15,720 | They cook in the aromatic coconut cream | They cook in the aromatic coconut cream |
96 | 00:04:15,920 | 00:04:17,800 | for around three to four minutes. | for around three to four minutes. |
97 | 00:04:18,000 | 00:04:19,800 | So, this one is the perfect consistency now, | So, this one is the perfect consistency now, |
98 | 00:04:20,000 | 00:04:21,280 | so we'll stop the cooking. | so we'll stop the cooking. |
99 | 00:04:21,480 | 00:04:23,000 | And as you can see, the prawn is cooked. | And as you can see, the prawn is cooked. |
100 | 00:04:23,200 | 00:04:24,480 | Yeah. It's hard, so it is cooked. | Yeah. It's hard, so it is cooked. |
101 | 00:04:24,680 | 00:04:26,360 | Gorgeous. | Gorgeous. |
102 | 00:04:26,560 | 00:04:29,280 | Last, we'll put the lemon juice on that one. Fresh lemon. | Last, we'll put the lemon juice on that one. Fresh lemon. |
103 | 00:04:29,480 | 00:04:31,040 | So, as with any good seafood, | So, as with any good seafood, |
104 | 00:04:31,240 | 00:04:33,400 | a little bit of lemon juice is always really good, yeah. | a little bit of lemon juice is always really good, yeah. |
105 | 00:04:33,640 | 00:04:36,200 | So, it's done now. That's it? Yeah. | So, it's done now. That's it? Yeah. |
106 | 00:04:40,720 | 00:04:43,000 | Ah, look at that. | Ah, look at that. |
107 | 00:04:43,200 | 00:04:45,560 | I love that smell of all of those spices. | I love that smell of all of those spices. |
108 | 00:04:45,760 | 00:04:49,920 | Everything just seems to be working so well together. | Everything just seems to be working so well together. |
109 | 00:04:50,120 | 00:04:52,000 | It's super aromatic. Thank you. | It's super aromatic. Thank you. |
110 | 00:04:52,200 | 00:04:54,640 | This is for garnish purpose. | This is for garnish purpose. |
111 | 00:04:54,840 | 00:04:59,480 | You can see the curry leaf and mustard and whole chilli. | You can see the curry leaf and mustard and whole chilli. |
112 | 00:05:00,840 | 00:05:02,320 | We'll garnish with coconut gel. | We'll garnish with coconut gel. |
113 | 00:05:02,520 | 00:05:05,680 | The coconut gel has been made using fresh coconut | The coconut gel has been made using fresh coconut |
114 | 00:05:05,880 | 00:05:08,440 | and gelatine substitute agar-agar. | and gelatine substitute agar-agar. |
115 | 00:05:08,680 | 00:05:12,120 | So, this is the Atar twist on... That's right, yeah. ..the Indian classic. | So, this is the Atar twist on... That's right, yeah. ..the Indian classic. |
116 | 00:05:12,320 | 00:05:13,600 | Yeah. Beautiful. | Yeah. Beautiful. |
117 | 00:05:13,800 | 00:05:15,280 | With the curry complete, | With the curry complete, |
118 | 00:05:15,480 | 00:05:17,520 | the perfect accompaniment is naan bread, | the perfect accompaniment is naan bread, |
119 | 00:05:17,720 | 00:05:21,160 | which tandoor specialist Atar is going to make next. | which tandoor specialist Atar is going to make next. |
120 | 00:05:21,360 | 00:05:23,280 | This is the naan dough. Yeah. | This is the naan dough. Yeah. |
121 | 00:05:23,480 | 00:05:26,080 | And we'll put fresh garlic on that one. | And we'll put fresh garlic on that one. |
122 | 00:05:26,280 | 00:05:27,800 | Oh. So, we're making a garlic naan? | Oh. So, we're making a garlic naan? |
123 | 00:05:28,000 | 00:05:29,680 | Yeah, a garlic naan. That's right. Delicious. | Yeah, a garlic naan. That's right. Delicious. |
124 | 00:05:29,880 | 00:05:31,360 | To make garlic naan... | To make garlic naan... |
125 | 00:05:32,680 | 00:05:35,160 | Oh, fun! | Oh, fun! |
126 | 00:05:35,360 | 00:05:39,640 | The naan dough has been pre-made using wheat flour, water, | The naan dough has been pre-made using wheat flour, water, |
127 | 00:05:39,840 | 00:05:43,440 | yeast, butter, yoghurt and milk, which is worked together | yeast, butter, yoghurt and milk, which is worked together |
128 | 00:05:43,640 | 00:05:47,080 | and rested before being cooked in the tandoor oven. | and rested before being cooked in the tandoor oven. |
129 | 00:05:47,320 | 00:05:51,560 | You have to put your hand on the 350 degree Fahrenheit inside tandoor. | You have to put your hand on the 350 degree Fahrenheit inside tandoor. |
130 | 00:05:51,760 | 00:05:54,080 | We need a skill and we need a good shape of naan. | We need a skill and we need a good shape of naan. |
131 | 00:05:54,280 | 00:05:56,360 | The classic naan is shaped | The classic naan is shaped |
132 | 00:05:56,560 | 00:05:59,560 | to look like the country of India itself, | to look like the country of India itself, |
133 | 00:05:59,760 | 00:06:01,440 | and cooking at such high temperatures, | and cooking at such high temperatures, |
134 | 00:06:01,640 | 00:06:03,280 | it's ready in just a few minutes. | it's ready in just a few minutes. |
135 | 00:06:03,480 | 00:06:05,720 | So, now you can see the colour is coming. | So, now you can see the colour is coming. |
136 | 00:06:05,920 | 00:06:07,200 | It's brown now. Oh, gorgeous. | It's brown now. Oh, gorgeous. |
137 | 00:06:07,400 | 00:06:09,760 | So, we can take it out. | So, we can take it out. |
138 | 00:06:09,960 | 00:06:11,760 | To enhance the flavour, we have more garlic here - | To enhance the flavour, we have more garlic here - |
139 | 00:06:11,960 | 00:06:13,520 | roasted garlic with butter. | roasted garlic with butter. |
140 | 00:06:13,760 | 00:06:17,480 | Well, the only thing better than garlic is more garlic! More garlic. | Well, the only thing better than garlic is more garlic! More garlic. |
141 | 00:06:22,880 | 00:06:24,640 | (NAAN CRUNCHES) Wow. | (NAAN CRUNCHES) Wow. |
142 | 00:06:24,840 | 00:06:27,880 | Lovely to hear that crunch when you cut it in half. | Lovely to hear that crunch when you cut it in half. |
143 | 00:06:28,080 | 00:06:29,360 | Still crispy. Yeah. | Still crispy. Yeah. |
144 | 00:06:29,560 | 00:06:30,920 | So, this one is the perfect naan, yeah. | So, this one is the perfect naan, yeah. |
145 | 00:06:31,120 | 00:06:32,400 | Amazing. We can serve this one here. | Amazing. We can serve this one here. |
146 | 00:06:32,600 | 00:06:34,840 | Here's your jhinga coco and garlic naan. | Here's your jhinga coco and garlic naan. |
147 | 00:06:35,040 | 00:06:38,840 | Oh, my goodness. That looks so good! I can't wait to eat it! | Oh, my goodness. That looks so good! I can't wait to eat it! |
148 | 00:06:39,040 | 00:06:42,400 | No cutlery required. Let's dig in. Yum! | No cutlery required. Let's dig in. Yum! |
149 | 00:06:50,600 | 00:06:52,120 | Oh, my goodness. | Oh, my goodness. |
150 | 00:06:52,320 | 00:06:55,840 | All of those gorgeous spices and then that gorgeous, plump prawn. | All of those gorgeous spices and then that gorgeous, plump prawn. |
151 | 00:07:00,600 | 00:07:02,720 | Thank you. | Thank you. |
152 | 00:07:02,920 | 00:07:04,200 | This dish is a testament | This dish is a testament |
153 | 00:07:04,400 | 00:07:06,640 | to what happens when you temper spices properly. | to what happens when you temper spices properly. |
154 | 00:07:06,840 | 00:07:08,920 | You have this little bit of chilli heat, | You have this little bit of chilli heat, |
155 | 00:07:09,120 | 00:07:12,080 | but then you can taste the mustard seeds and the cumin | but then you can taste the mustard seeds and the cumin |
156 | 00:07:12,280 | 00:07:14,840 | and the coriander and the fennel. | and the coriander and the fennel. |
157 | 00:07:15,040 | 00:07:17,760 | That's beautiful. And that gorgeous, plump prawn. | That's beautiful. And that gorgeous, plump prawn. |
158 | 00:07:17,960 | 00:07:20,360 | Those extra spices, because it's been marinated, | Those extra spices, because it's been marinated, |
159 | 00:07:20,560 | 00:07:23,080 | layer on layer of this flavour. | layer on layer of this flavour. |
160 | 00:07:23,280 | 00:07:25,080 | It's just absolutely gorgeous. | It's just absolutely gorgeous. |
161 | 00:07:25,280 | 00:07:26,760 | Thank you so much for cooking this for me. | Thank you so much for cooking this for me. |
162 | 00:07:26,960 | 00:07:29,760 | Thank you. My pleasure. Thank you. I'm so happy to eat it! | Thank you. My pleasure. Thank you. I'm so happy to eat it! |
163 | 00:07:38,160 | 00:07:40,000 | I'm at Atta in Melbourne... | I'm at Atta in Melbourne... |
164 | 00:07:41,840 | 00:07:44,240 | You can feel the spice inside. Thank you. | You can feel the spice inside. Thank you. |
165 | 00:07:44,440 | 00:07:47,560 | ..eating my way through a modern Indian menu | ..eating my way through a modern Indian menu |
166 | 00:07:47,760 | 00:07:52,160 | created by head chef Harry Dhanjal and his heritage-rich chefs' line. | created by head chef Harry Dhanjal and his heritage-rich chefs' line. |
167 | 00:07:52,360 | 00:07:55,720 | To have the team who comes from Indian heritage | To have the team who comes from Indian heritage |
168 | 00:07:55,920 | 00:07:59,840 | and passionate about Indian cuisine makes it easier for me | and passionate about Indian cuisine makes it easier for me |
169 | 00:08:00,040 | 00:08:04,440 | to translate their passion onto a dish | to translate their passion onto a dish |
170 | 00:08:04,640 | 00:08:06,480 | and therefore onto the customer. | and therefore onto the customer. |
171 | 00:08:09,600 | 00:08:11,440 | So, my apprentice chef is Indy. | So, my apprentice chef is Indy. |
172 | 00:08:11,640 | 00:08:14,280 | He's been working with us for seven months. | He's been working with us for seven months. |
173 | 00:08:14,480 | 00:08:17,160 | He's one of those people who's hardworking. | He's one of those people who's hardworking. |
174 | 00:08:17,360 | 00:08:20,120 | MAN: Professionally, I've only been cooking two years, | MAN: Professionally, I've only been cooking two years, |
175 | 00:08:20,320 | 00:08:23,040 | but if you ask me how long I've been cooking at home, | but if you ask me how long I've been cooking at home, |
176 | 00:08:23,240 | 00:08:24,840 | I don't remember. | I don't remember. |
177 | 00:08:25,040 | 00:08:27,440 | With the weight of the restaurant on his shoulders | With the weight of the restaurant on his shoulders |
178 | 00:08:27,640 | 00:08:29,880 | and first chef to battle the home cooks, | and first chef to battle the home cooks, |
179 | 00:08:30,080 | 00:08:35,360 | apprentice chef Indy was challenged to prepare Atta's version of samosa. | apprentice chef Indy was challenged to prepare Atta's version of samosa. |
180 | 00:08:35,560 | 00:08:37,040 | One way or another, I managed to make | One way or another, I managed to make |
181 | 00:08:37,240 | 00:08:40,760 | a weird-looking, dinosaur-ish samosa. | a weird-looking, dinosaur-ish samosa. |
182 | 00:08:40,960 | 00:08:42,600 | Typical Indy. | Typical Indy. |
183 | 00:08:42,800 | 00:08:44,440 | I couldn't do it! | I couldn't do it! |
184 | 00:08:44,640 | 00:08:48,360 | He might not have won the day, but judge Dan was only positive | He might not have won the day, but judge Dan was only positive |
185 | 00:08:48,560 | 00:08:49,840 | about his flavours. | about his flavours. |
186 | 00:08:50,040 | 00:08:53,440 | DAN HONG: When you put it in your mouth, there's a perfect harmony there. | DAN HONG: When you put it in your mouth, there's a perfect harmony there. |
187 | 00:08:53,640 | 00:08:55,200 | Back on familiar ground, | Back on familiar ground, |
188 | 00:08:55,400 | 00:08:59,320 | Indy is going to cook another Indian classic - chicken tikka. | Indy is going to cook another Indian classic - chicken tikka. |
189 | 00:08:59,520 | 00:09:01,720 | Hello, Indy! Hello. | Hello, Indy! Hello. |
190 | 00:09:01,920 | 00:09:03,840 | How are you? Really well. About to get better. | How are you? Really well. About to get better. |
191 | 00:09:04,040 | 00:09:05,400 | We're going to do it the Atta way. | We're going to do it the Atta way. |
192 | 00:09:05,600 | 00:09:08,040 | We're serving it with some special chutney | We're serving it with some special chutney |
193 | 00:09:08,240 | 00:09:11,280 | we have over here with tomatoes and split chickpeas. | we have over here with tomatoes and split chickpeas. |
194 | 00:09:11,480 | 00:09:13,800 | OK. Well, let's get started. Show me what you do. | OK. Well, let's get started. Show me what you do. |
195 | 00:09:14,000 | 00:09:17,360 | First, Indy coats chicken thighs in tikka marinade, | First, Indy coats chicken thighs in tikka marinade, |
196 | 00:09:17,560 | 00:09:20,520 | which is a combination of mustard oil, garam masala, | which is a combination of mustard oil, garam masala, |
197 | 00:09:20,720 | 00:09:25,120 | hung curd, ginger, garlic, chilli and paprika to colour. | hung curd, ginger, garlic, chilli and paprika to colour. |
198 | 00:09:25,320 | 00:09:28,480 | How traditional is this tikka dish? Very traditional. | How traditional is this tikka dish? Very traditional. |
199 | 00:09:28,680 | 00:09:30,480 | You'll find it all over India, | You'll find it all over India, |
200 | 00:09:30,680 | 00:09:33,160 | but there'll be slight changes in the marinade. | but there'll be slight changes in the marinade. |
201 | 00:09:33,360 | 00:09:36,040 | Indian cuisine changes every 100 kilometres. | Indian cuisine changes every 100 kilometres. |
202 | 00:09:36,240 | 00:09:40,080 | It's so vast, one lifetime is not enough to learn everything. | It's so vast, one lifetime is not enough to learn everything. |
203 | 00:09:41,240 | 00:09:42,600 | And that's why it's so exciting. | And that's why it's so exciting. |
204 | 00:09:42,800 | 00:09:44,360 | So, I'll put in the chicken. | So, I'll put in the chicken. |
205 | 00:09:44,560 | 00:09:47,880 | The intense heat of a tandoor will infuse the chicken | The intense heat of a tandoor will infuse the chicken |
206 | 00:09:48,080 | 00:09:49,960 | with a characteristic smokiness. | with a characteristic smokiness. |
207 | 00:09:50,160 | 00:09:53,040 | It's one of the most traditional and historic techniques | It's one of the most traditional and historic techniques |
208 | 00:09:53,240 | 00:09:56,520 | of Indian cookery, dating back over 5,000 years. | of Indian cookery, dating back over 5,000 years. |
209 | 00:09:56,720 | 00:09:58,720 | Now we're going to saute our spinach. | Now we're going to saute our spinach. |
210 | 00:09:58,920 | 00:10:00,680 | Fried garlic oil. | Fried garlic oil. |
211 | 00:10:03,840 | 00:10:05,400 | Baby spinach. | Baby spinach. |
212 | 00:10:06,720 | 00:10:08,000 | Just a touch of salt. | Just a touch of salt. |
213 | 00:10:08,200 | 00:10:10,800 | So, just in the pan just for a few seconds with really hot oil? | So, just in the pan just for a few seconds with really hot oil? |
214 | 00:10:11,000 | 00:10:13,640 | Yeah, yeah, yeah, that's it. That's all it needs. | Yeah, yeah, yeah, that's it. That's all it needs. |
215 | 00:10:15,400 | 00:10:18,160 | Wow! You can just smell all of that garlic in the air. | Wow! You can just smell all of that garlic in the air. |
216 | 00:10:18,360 | 00:10:20,680 | It's super aromatic. I'm going to stop here. | It's super aromatic. I'm going to stop here. |
217 | 00:10:20,920 | 00:10:23,400 | It's still going to continue cooking. Yeah? | It's still going to continue cooking. Yeah? |
218 | 00:10:23,600 | 00:10:25,120 | I'm going add just our chutney. | I'm going add just our chutney. |
219 | 00:10:25,320 | 00:10:28,920 | A spoon of this tomato chutney. A little bit of hung curd. | A spoon of this tomato chutney. A little bit of hung curd. |
220 | 00:10:29,120 | 00:10:32,600 | Hung curd is yoghurt drained of all of its water. | Hung curd is yoghurt drained of all of its water. |
221 | 00:10:32,800 | 00:10:34,560 | That's the desired consistency we want. | That's the desired consistency we want. |
222 | 00:10:34,760 | 00:10:36,640 | I'm happy with that. Oh, gorgeous. | I'm happy with that. Oh, gorgeous. |
223 | 00:10:36,840 | 00:10:38,720 | (TIMER BEEPS) Alright, that's done. | (TIMER BEEPS) Alright, that's done. |
224 | 00:10:39,920 | 00:10:44,200 | After 12 minutes in temperatures of over 300 degrees, | After 12 minutes in temperatures of over 300 degrees, |
225 | 00:10:44,400 | 00:10:46,720 | the chicken is perfectly charred. | the chicken is perfectly charred. |
226 | 00:10:46,920 | 00:10:51,080 | Look at that colour. It's intensified as it's cooked. | Look at that colour. It's intensified as it's cooked. |
227 | 00:10:51,280 | 00:10:52,960 | You need to pack it full of flavour, | You need to pack it full of flavour, |
228 | 00:10:53,160 | 00:10:55,680 | just like you get in my street in my home country. | just like you get in my street in my home country. |
229 | 00:10:55,880 | 00:11:00,640 | Crispy, spicy, salty, sweet - all the good stuff! | Crispy, spicy, salty, sweet - all the good stuff! |
230 | 00:11:00,840 | 00:11:03,720 | Here at Atta, presentation is everything. | Here at Atta, presentation is everything. |
231 | 00:11:03,920 | 00:11:05,760 | Are you going to do something very Atta? | Are you going to do something very Atta? |
232 | 00:11:05,960 | 00:11:07,600 | You be the judge. (LAUGHS) | You be the judge. (LAUGHS) |
233 | 00:11:07,800 | 00:11:09,280 | A little bit on the edges. | A little bit on the edges. |
234 | 00:11:10,760 | 00:11:14,200 | Oh, wow. Look at that! | Oh, wow. Look at that! |
235 | 00:11:14,400 | 00:11:16,080 | It's like a brush stroke. | It's like a brush stroke. |
236 | 00:11:16,280 | 00:11:18,880 | It's just going to give a base with the spinach. | It's just going to give a base with the spinach. |
237 | 00:11:20,240 | 00:11:21,680 | And now the chicken. | And now the chicken. |
238 | 00:11:21,880 | 00:11:25,000 | Look how juicy that is. | Look how juicy that is. |
239 | 00:11:25,200 | 00:11:27,920 | A little shiso and radish. | A little shiso and radish. |
240 | 00:11:28,120 | 00:11:31,600 | Alright, there you have it - Atta's murgh tikka. | Alright, there you have it - Atta's murgh tikka. |
241 | 00:11:31,800 | 00:11:34,560 | Wow. Thank you so much. That looks gorgeous. | Wow. Thank you so much. That looks gorgeous. |
242 | 00:11:34,760 | 00:11:36,480 | Let's dig in. Let's do it. | Let's dig in. Let's do it. |
243 | 00:11:39,560 | 00:11:42,720 | This chicken is so juicy, Indy. Good. | This chicken is so juicy, Indy. Good. |
244 | 00:11:51,680 | 00:11:55,640 | You can taste the smokiness from that tandoor. | You can taste the smokiness from that tandoor. |
245 | 00:11:55,840 | 00:11:58,880 | And the pairing of the garlic spinach and the chicken | And the pairing of the garlic spinach and the chicken |
246 | 00:11:59,080 | 00:12:03,040 | as well as that really almost harissa-like chutney | as well as that really almost harissa-like chutney |
247 | 00:12:03,240 | 00:12:05,160 | is just a symphony of flavours. | is just a symphony of flavours. |
248 | 00:12:05,360 | 00:12:06,880 | It's just so explosive. | It's just so explosive. |
249 | 00:12:07,080 | 00:12:08,960 | Our cuisine does have traces | Our cuisine does have traces |
250 | 00:12:09,160 | 00:12:12,080 | of Middle Eastern flavours and combinations. | of Middle Eastern flavours and combinations. |
251 | 00:12:12,280 | 00:12:15,040 | Chicken thigh elevated to new heights. | Chicken thigh elevated to new heights. |
252 | 00:12:15,240 | 00:12:17,440 | Thank you so much, Indy. No problem. Any time. | Thank you so much, Indy. No problem. Any time. |
253 | 00:12:17,640 | 00:12:19,680 | I'm always here! (LAUGHS) | I'm always here! (LAUGHS) |
254 | 00:12:19,880 | 00:12:22,160 | I'm the apprentice. I don't go anywhere else. | I'm the apprentice. I don't go anywhere else. |
255 | 00:12:28,520 | 00:12:30,880 | After a week of celebrating Indian cuisine, | After a week of celebrating Indian cuisine, |
256 | 00:12:31,080 | 00:12:34,400 | I'm dropping in on top Melbourne restaurant Atta... | I'm dropping in on top Melbourne restaurant Atta... |
257 | 00:12:34,600 | 00:12:36,680 | Love it. Absolutely love it. | Love it. Absolutely love it. |
258 | 00:12:36,880 | 00:12:40,520 | ..and next, I'll be visiting station chef Sharry | ..and next, I'll be visiting station chef Sharry |
259 | 00:12:40,720 | 00:12:42,760 | for some Indian dessert. | for some Indian dessert. |
260 | 00:12:42,960 | 00:12:44,720 | MAN: Well, I love cooking, as I've told you. | MAN: Well, I love cooking, as I've told you. |
261 | 00:12:44,920 | 00:12:48,840 | I've seen my grandmother and my parents cook lovely food at home. | I've seen my grandmother and my parents cook lovely food at home. |
262 | 00:12:49,040 | 00:12:52,400 | The guests used to come and they all used to praise | The guests used to come and they all used to praise |
263 | 00:12:52,600 | 00:12:55,640 | and they all used to have... leave with good memories. | and they all used to have... leave with good memories. |
264 | 00:12:55,840 | 00:12:59,800 | So, that memories just were embedded in their minds, | So, that memories just were embedded in their minds, |
265 | 00:13:00,000 | 00:13:02,200 | which is very, very overwhelming for me. | which is very, very overwhelming for me. |
266 | 00:13:02,400 | 00:13:05,920 | HARRY: Sharry brings a vast amount of experience | HARRY: Sharry brings a vast amount of experience |
267 | 00:13:06,120 | 00:13:08,200 | as far as different cuisines are concerned. | as far as different cuisines are concerned. |
268 | 00:13:08,400 | 00:13:11,960 | Sharry's a person who helps us infusing different flavours | Sharry's a person who helps us infusing different flavours |
269 | 00:13:12,160 | 00:13:14,320 | and see how we can take | and see how we can take |
270 | 00:13:14,520 | 00:13:16,760 | some of the components from these cuisines and try and see | some of the components from these cuisines and try and see |
271 | 00:13:16,960 | 00:13:18,960 | whether we can incorporate them into Indian cuisine. | whether we can incorporate them into Indian cuisine. |
272 | 00:13:19,160 | 00:13:21,640 | And when it was his turn in The Chefs' Line kitchen, | And when it was his turn in The Chefs' Line kitchen, |
273 | 00:13:21,840 | 00:13:24,920 | station chef Sharry needed all that experience | station chef Sharry needed all that experience |
274 | 00:13:25,120 | 00:13:28,720 | when facing the home cooks to make seekh kebabs. | when facing the home cooks to make seekh kebabs. |
275 | 00:13:28,920 | 00:13:30,520 | Well, good luck, Chef. Pleasure. Thank you. | Well, good luck, Chef. Pleasure. Thank you. |
276 | 00:13:30,720 | 00:13:33,760 | Sharry's dish impressed blind judge Mark | Sharry's dish impressed blind judge Mark |
277 | 00:13:33,960 | 00:13:36,160 | to win best plate on the pass. | to win best plate on the pass. |
278 | 00:13:36,360 | 00:13:39,240 | Great balance of flavour. Impressive. | Great balance of flavour. Impressive. |
279 | 00:13:39,440 | 00:13:41,080 | (CHEERING) | (CHEERING) |
280 | 00:13:44,080 | 00:13:45,600 | Hello, Sharry. How are you? | Hello, Sharry. How are you? |
281 | 00:13:45,800 | 00:13:48,280 | Hello! Very well. How are you? Very well, thank you. | Hello! Very well. How are you? Very well, thank you. |
282 | 00:13:48,480 | 00:13:51,400 | What are we cooking today? Indian dessert - chidiya ka ghosla. | What are we cooking today? Indian dessert - chidiya ka ghosla. |
283 | 00:13:51,600 | 00:13:54,960 | That's 'bird's nest' in English, which is made up of kulfi. | That's 'bird's nest' in English, which is made up of kulfi. |
284 | 00:13:55,160 | 00:13:58,640 | So, the kulfi is the traditional part of this recipe, | So, the kulfi is the traditional part of this recipe, |
285 | 00:13:58,840 | 00:14:02,240 | which is, of course, a much-loved Indian version of ice-cream. | which is, of course, a much-loved Indian version of ice-cream. |
286 | 00:14:02,440 | 00:14:03,920 | Where do we start? | Where do we start? |
287 | 00:14:04,120 | 00:14:06,800 | Well, we're going to start with making the kulfis. | Well, we're going to start with making the kulfis. |
288 | 00:14:07,000 | 00:14:10,640 | So, what we do is we take double cream, whip it up. | So, what we do is we take double cream, whip it up. |
289 | 00:14:10,840 | 00:14:15,040 | Sharry whisks the cream until it reaches soft peaks, | Sharry whisks the cream until it reaches soft peaks, |
290 | 00:14:15,240 | 00:14:18,560 | then adds blueberry coulis for colour and flavour. | then adds blueberry coulis for colour and flavour. |
291 | 00:14:18,760 | 00:14:23,720 | Lots of very traditional, classic, Indian desserts are very sweet. | Lots of very traditional, classic, Indian desserts are very sweet. |
292 | 00:14:23,920 | 00:14:27,680 | What you're doing here is putting in the tartness of blueberries | What you're doing here is putting in the tartness of blueberries |
293 | 00:14:27,880 | 00:14:29,960 | to give it a little bit of contrast... | to give it a little bit of contrast... |
294 | 00:14:30,200 | 00:14:32,800 | Absolutely. ..and just to balance out the sweetness. | Absolutely. ..and just to balance out the sweetness. |
295 | 00:14:33,000 | 00:14:34,640 | You're right. (BOTH LAUGH) | You're right. (BOTH LAUGH) |
296 | 00:14:34,840 | 00:14:38,680 | Once the mixture is whisked, it's put into a container to set, | Once the mixture is whisked, it's put into a container to set, |
297 | 00:14:38,880 | 00:14:41,880 | and Sharry moves on to the next part of his dish - | and Sharry moves on to the next part of his dish - |
298 | 00:14:42,080 | 00:14:44,640 | a delicate white chocolate shell | a delicate white chocolate shell |
299 | 00:14:44,840 | 00:14:47,680 | which will form the base of the dessert. | which will form the base of the dessert. |
300 | 00:14:47,880 | 00:14:49,600 | So, I'm going to make the bird's nest now, | So, I'm going to make the bird's nest now, |
301 | 00:14:49,800 | 00:14:51,160 | which is made up of white chocolate, | which is made up of white chocolate, |
302 | 00:14:51,360 | 00:14:53,760 | so I've already got the white chocolate melted up here. | so I've already got the white chocolate melted up here. |
303 | 00:14:53,960 | 00:14:56,040 | So, I've melted it. I'm going to temper it. | So, I've melted it. I'm going to temper it. |
304 | 00:14:56,240 | 00:14:58,240 | Tempering is basically melting the chocolate | Tempering is basically melting the chocolate |
305 | 00:14:58,440 | 00:14:59,960 | at about 36 degrees, | at about 36 degrees, |
306 | 00:15:00,160 | 00:15:03,080 | but then I'm going to bring it down to about 29 degrees, | but then I'm going to bring it down to about 29 degrees, |
307 | 00:15:03,280 | 00:15:05,320 | so that's where the right tempering is going to happen. | so that's where the right tempering is going to happen. |
308 | 00:15:05,520 | 00:15:08,400 | It gives you that shiny and glossy finish on the surface. | It gives you that shiny and glossy finish on the surface. |
309 | 00:15:08,600 | 00:15:11,560 | So, you're just using the spatula to cool down the chocolate. | So, you're just using the spatula to cool down the chocolate. |
310 | 00:15:11,760 | 00:15:14,200 | You want a shiny, glossy-looking nest. | You want a shiny, glossy-looking nest. |
311 | 00:15:14,400 | 00:15:17,680 | Absolutely, with a crisp snap to it. Beautiful. | Absolutely, with a crisp snap to it. Beautiful. |
312 | 00:15:17,880 | 00:15:21,600 | So, once the chocolate has reached the right temperature, | So, once the chocolate has reached the right temperature, |
313 | 00:15:21,800 | 00:15:24,160 | just brush it on this pan. | just brush it on this pan. |
314 | 00:15:24,360 | 00:15:26,520 | Just painting the inside of the moulds. | Just painting the inside of the moulds. |
315 | 00:15:26,720 | 00:15:29,400 | So, it's a fine, fine shell. | So, it's a fine, fine shell. |
316 | 00:15:29,600 | 00:15:31,480 | Fine, fine shell. | Fine, fine shell. |
317 | 00:15:31,680 | 00:15:33,880 | Once the chocolate has set in the moulds, | Once the chocolate has set in the moulds, |
318 | 00:15:34,080 | 00:15:35,720 | Sharry removes the shell | Sharry removes the shell |
319 | 00:15:35,920 | 00:15:38,480 | and is ready to bring the dessert together. | and is ready to bring the dessert together. |
320 | 00:15:39,520 | 00:15:41,880 | He adds the blueberry kulfi... | He adds the blueberry kulfi... |
321 | 00:15:43,040 | 00:15:44,400 | Beautiful. | Beautiful. |
322 | 00:15:44,600 | 00:15:47,960 | ..and also one he made earlier with cardamom. | ..and also one he made earlier with cardamom. |
323 | 00:15:48,200 | 00:15:51,520 | Do I just pop this on there and that's it? No! No! | Do I just pop this on there and that's it? No! No! |
324 | 00:15:51,720 | 00:15:53,960 | We're going to start with the reduced milk, | We're going to start with the reduced milk, |
325 | 00:15:54,160 | 00:15:56,320 | which has been spiced with saffron again. | which has been spiced with saffron again. |
326 | 00:15:56,520 | 00:15:58,320 | I would recommend just stay away from this one... | I would recommend just stay away from this one... |
327 | 00:15:58,520 | 00:15:59,800 | OK, I'll just be over here! | OK, I'll just be over here! |
328 | 00:16:00,000 | 00:16:02,040 | ..because I'm just going to go wild and splash it. | ..because I'm just going to go wild and splash it. |
329 | 00:16:02,280 | 00:16:04,120 | Are you ready? Yeah! There you go. | Are you ready? Yeah! There you go. |
330 | 00:16:05,520 | 00:16:06,960 | (LAUGHS) | (LAUGHS) |
331 | 00:16:08,080 | 00:16:09,760 | Well, you weren't kidding! | Well, you weren't kidding! |
332 | 00:16:09,960 | 00:16:12,400 | I wasn't kidding. I was serious about it. | I wasn't kidding. I was serious about it. |
333 | 00:16:12,600 | 00:16:14,400 | That's like a Jackson Pollock. | That's like a Jackson Pollock. |
334 | 00:16:14,600 | 00:16:15,880 | That's the crushed walnuts, | That's the crushed walnuts, |
335 | 00:16:16,080 | 00:16:19,040 | which is, again, a base to make the egg's nest rest. | which is, again, a base to make the egg's nest rest. |
336 | 00:16:19,240 | 00:16:24,080 | So, now you're nestling your nest with your kulfi eggs. | So, now you're nestling your nest with your kulfi eggs. |
337 | 00:16:24,280 | 00:16:25,960 | Got these broken shells as well. | Got these broken shells as well. |
338 | 00:16:26,160 | 00:16:28,560 | So, like a nest that's fallen out of the tree. | So, like a nest that's fallen out of the tree. |
339 | 00:16:28,760 | 00:16:31,120 | Nest that's fallen out of the tree. Absolutely. | Nest that's fallen out of the tree. Absolutely. |
340 | 00:16:31,320 | 00:16:32,920 | But the eggs are still OK. | But the eggs are still OK. |
341 | 00:16:33,120 | 00:16:34,960 | The eggs are still OK. (LAUGHS) | The eggs are still OK. (LAUGHS) |
342 | 00:16:35,960 | 00:16:38,680 | This is the pistachio-flavoured candy floss. | This is the pistachio-flavoured candy floss. |
343 | 00:16:38,880 | 00:16:40,360 | Oh, gorgeous. | Oh, gorgeous. |
344 | 00:16:40,560 | 00:16:42,880 | Again, to give it a bit of roughness to the dessert. | Again, to give it a bit of roughness to the dessert. |
345 | 00:16:43,080 | 00:16:45,200 | Got the strawberry gels. | Got the strawberry gels. |
346 | 00:16:46,680 | 00:16:48,160 | Put some flowers here and there. | Put some flowers here and there. |
347 | 00:16:49,440 | 00:16:52,720 | This is coconut-flavoured jaggery. Oh, I love jaggery. | This is coconut-flavoured jaggery. Oh, I love jaggery. |
348 | 00:16:52,960 | 00:16:55,280 | It's kind of got a caramelly flavour, right? Oh, yes. | It's kind of got a caramelly flavour, right? Oh, yes. |
349 | 00:16:55,480 | 00:16:56,840 | And there we have it! | And there we have it! |
350 | 00:16:57,040 | 00:16:59,440 | Time for the Atta's favourite dessert | Time for the Atta's favourite dessert |
351 | 00:16:59,640 | 00:17:00,920 | called chidiya ka ghosla. | called chidiya ka ghosla. |
352 | 00:17:01,120 | 00:17:03,160 | Oh, wow! Look at this. | Oh, wow! Look at this. |
353 | 00:17:08,400 | 00:17:11,760 | Oh, wow! That's incredible! | Oh, wow! That's incredible! |
354 | 00:17:11,960 | 00:17:14,880 | You have those little pops of strawberry gel. | You have those little pops of strawberry gel. |
355 | 00:17:15,080 | 00:17:18,960 | The kulfi's super, super smooth and creamy. | The kulfi's super, super smooth and creamy. |
356 | 00:17:19,160 | 00:17:20,920 | I'm so happy right now. | I'm so happy right now. |
357 | 00:17:21,120 | 00:17:24,920 | You have this sweet-sour blueberry kulfi | You have this sweet-sour blueberry kulfi |
358 | 00:17:25,120 | 00:17:27,400 | and then the texture of that white chocolate | and then the texture of that white chocolate |
359 | 00:17:27,600 | 00:17:29,240 | that's really, really creamy. | that's really, really creamy. |
360 | 00:17:29,440 | 00:17:31,400 | Thank you so much for sharing that dessert with me. | Thank you so much for sharing that dessert with me. |
361 | 00:17:31,600 | 00:17:33,120 | What a treat. What a luxury! | What a treat. What a luxury! |
362 | 00:17:33,320 | 00:17:37,440 | I'm glad you loved it. I'm really glad. Thank you so much. | I'm glad you loved it. I'm really glad. Thank you so much. |
363 | 00:17:37,640 | 00:17:41,360 | I think the pleasure was all mine. I want to take this one away! | I think the pleasure was all mine. I want to take this one away! |
364 | 00:17:47,840 | 00:17:50,200 | It's the end of Indian week, | It's the end of Indian week, |
365 | 00:17:50,400 | 00:17:52,960 | and I'm at top Melbourne restaurant Atta. | and I'm at top Melbourne restaurant Atta. |
366 | 00:17:54,080 | 00:17:56,960 | Head chef Harry's modern approach to Indian food | Head chef Harry's modern approach to Indian food |
367 | 00:17:57,160 | 00:18:00,120 | draws inspiration from every corner of India, | draws inspiration from every corner of India, |
368 | 00:18:00,320 | 00:18:04,760 | and delivers a contemporary twist on this ancient cuisine. | and delivers a contemporary twist on this ancient cuisine. |
369 | 00:18:04,960 | 00:18:07,520 | The driving force for us to open Atta | The driving force for us to open Atta |
370 | 00:18:07,720 | 00:18:09,760 | is to modernise the Indian cuisine, | is to modernise the Indian cuisine, |
371 | 00:18:09,960 | 00:18:13,240 | really make it exciting for the people, | really make it exciting for the people, |
372 | 00:18:13,480 | 00:18:16,920 | and take them away from the perception that it's all about curries. | and take them away from the perception that it's all about curries. |
373 | 00:18:17,120 | 00:18:20,720 | And Harry brought his mentality and his recipes | And Harry brought his mentality and his recipes |
374 | 00:18:20,920 | 00:18:24,640 | into The Chefs' Line kitchen, and in the final cook-off, | into The Chefs' Line kitchen, and in the final cook-off, |
375 | 00:18:24,840 | 00:18:26,640 | went head-to-head with home cook Smita, | went head-to-head with home cook Smita, |
376 | 00:18:26,840 | 00:18:28,840 | making butter chicken, | making butter chicken, |
377 | 00:18:29,040 | 00:18:31,840 | and what a taste sensation it was! | and what a taste sensation it was! |
378 | 00:18:32,040 | 00:18:36,520 | It looks so good. I can't watch it. I can't even watch. Fully torture. | It looks so good. I can't watch it. I can't even watch. Fully torture. |
379 | 00:18:37,680 | 00:18:40,800 | It was a true celebration of this classic dish, | It was a true celebration of this classic dish, |
380 | 00:18:41,000 | 00:18:44,160 | but a surprised Smita took out the win | but a surprised Smita took out the win |
381 | 00:18:44,360 | 00:18:46,440 | with her well-practised family recipe. | with her well-practised family recipe. |
382 | 00:18:46,640 | 00:18:48,080 | You must be so proud of yourself. | You must be so proud of yourself. |
383 | 00:18:48,280 | 00:18:51,640 | I am. Yeah, I'm speechless, which doesn't happy very often. | I am. Yeah, I'm speechless, which doesn't happy very often. |
384 | 00:18:51,840 | 00:18:53,400 | (LAUGHTER) | (LAUGHTER) |
385 | 00:18:54,800 | 00:18:58,880 | Now, back in his own kitchen, Harry wants to show me a dish | Now, back in his own kitchen, Harry wants to show me a dish |
386 | 00:18:59,080 | 00:19:02,000 | steeped in legend and fit for royalty. | steeped in legend and fit for royalty. |
387 | 00:19:02,200 | 00:19:05,680 | I've heard rumours of the drama and the excitement of this dish, | I've heard rumours of the drama and the excitement of this dish, |
388 | 00:19:05,880 | 00:19:08,040 | but what am I going to be eating? | but what am I going to be eating? |
389 | 00:19:08,240 | 00:19:14,000 | Today, we're doing Sikandari Raan, aka Alexander's lamb. | Today, we're doing Sikandari Raan, aka Alexander's lamb. |
390 | 00:19:14,200 | 00:19:17,280 | Sikandari Raan goes back to 300 BC. | Sikandari Raan goes back to 300 BC. |
391 | 00:19:17,480 | 00:19:19,640 | Every second Indian would know about this dish | Every second Indian would know about this dish |
392 | 00:19:19,840 | 00:19:21,400 | because it has such a massive history to it. | because it has such a massive history to it. |
393 | 00:19:21,600 | 00:19:24,840 | The key component of this dish is Australian lamb, | The key component of this dish is Australian lamb, |
394 | 00:19:25,040 | 00:19:27,120 | which is marinated, sliced, | which is marinated, sliced, |
395 | 00:19:27,320 | 00:19:30,760 | then cooked sous-vide for 12 hours before service. | then cooked sous-vide for 12 hours before service. |
396 | 00:19:30,960 | 00:19:32,440 | And what are the flavours in here? | And what are the flavours in here? |
397 | 00:19:32,640 | 00:19:34,120 | It's got malt vinegar, | It's got malt vinegar, |
398 | 00:19:34,320 | 00:19:36,640 | the full-bodied red wine, which is really unusual | the full-bodied red wine, which is really unusual |
399 | 00:19:36,840 | 00:19:40,240 | for the Indian chef to even mention remotely, to be honest. | for the Indian chef to even mention remotely, to be honest. |
400 | 00:19:40,480 | 00:19:43,760 | "I'm adding red wine to my dish." Oh, my God. I'd be killed by somebody! | "I'm adding red wine to my dish." Oh, my God. I'd be killed by somebody! |
401 | 00:19:43,960 | 00:19:47,280 | But red wine and lamb - mwah! (LAUGHS) | But red wine and lamb - mwah! (LAUGHS) |
402 | 00:19:47,480 | 00:19:52,440 | All the spices. We've got cinnamon. We've got clove, red pepper. | All the spices. We've got cinnamon. We've got clove, red pepper. |
403 | 00:19:52,680 | 00:19:55,480 | We've got Kashmiri chilli for the colour. Wow. | We've got Kashmiri chilli for the colour. Wow. |
404 | 00:19:55,680 | 00:19:59,240 | And then olive oil. This is the world in a bag. | And then olive oil. This is the world in a bag. |
405 | 00:19:59,440 | 00:20:02,320 | It is the world in a bag. The world of flavours. | It is the world in a bag. The world of flavours. |
406 | 00:20:03,600 | 00:20:05,280 | OK, so, all the hard work's done, | OK, so, all the hard work's done, |
407 | 00:20:05,480 | 00:20:07,440 | all of the flavour is packed into this lamb. | all of the flavour is packed into this lamb. |
408 | 00:20:07,640 | 00:20:08,920 | Show me what happens next. | Show me what happens next. |
409 | 00:20:09,120 | 00:20:12,320 | So, next thing is to seal the lamb. | So, next thing is to seal the lamb. |
410 | 00:20:12,520 | 00:20:15,720 | Just make sure your pan's nice and hot. | Just make sure your pan's nice and hot. |
411 | 00:20:18,920 | 00:20:21,520 | As you can see, going to get a bit of a seal. | As you can see, going to get a bit of a seal. |
412 | 00:20:21,720 | 00:20:23,000 | Doesn't take long anyway. | Doesn't take long anyway. |
413 | 00:20:23,200 | 00:20:25,800 | Yeah, I can see that the lamb's so beautifully cooked | Yeah, I can see that the lamb's so beautifully cooked |
414 | 00:20:26,000 | 00:20:27,280 | that it's starting to fall apart. | that it's starting to fall apart. |
415 | 00:20:27,480 | 00:20:28,760 | That's exactly right. | That's exactly right. |
416 | 00:20:28,960 | 00:20:30,920 | Harry has also sous-vide Dutch carrots | Harry has also sous-vide Dutch carrots |
417 | 00:20:31,120 | 00:20:34,880 | in coriander, olive oil, cardamom, bay leaf and garlic, | in coriander, olive oil, cardamom, bay leaf and garlic, |
418 | 00:20:35,080 | 00:20:37,440 | which he then flash fries. | which he then flash fries. |
419 | 00:20:37,640 | 00:20:40,080 | That's nearly there. | That's nearly there. |
420 | 00:20:40,280 | 00:20:44,920 | We'll add a bit of lamb sauce to it, which is a home-cooked lamb sauce. | We'll add a bit of lamb sauce to it, which is a home-cooked lamb sauce. |
421 | 00:20:45,120 | 00:20:48,400 | So, it's tomato and onions, | So, it's tomato and onions, |
422 | 00:20:48,600 | 00:20:50,760 | and then it's been cooked in garam masala. | and then it's been cooked in garam masala. |
423 | 00:20:50,960 | 00:20:52,560 | Now, when we say 'garam masala', | Now, when we say 'garam masala', |
424 | 00:20:52,760 | 00:20:57,160 | it's, like, herbs blended together in a different proportion | it's, like, herbs blended together in a different proportion |
425 | 00:20:57,400 | 00:20:59,880 | and therefore it gives a different type of heat and flavour. | and therefore it gives a different type of heat and flavour. |
426 | 00:21:00,120 | 00:21:03,200 | We have maybe 20 different variations of garam masala. | We have maybe 20 different variations of garam masala. |
427 | 00:21:03,400 | 00:21:06,720 | And then sort of leave this for another maybe five minutes. | And then sort of leave this for another maybe five minutes. |
428 | 00:21:06,920 | 00:21:09,880 | So, now the last bit is the potatoes. | So, now the last bit is the potatoes. |
429 | 00:21:10,080 | 00:21:12,240 | So, how have these potatoes been cooked? | So, how have these potatoes been cooked? |
430 | 00:21:12,440 | 00:21:13,880 | They're so gorgeous and vibrant. | They're so gorgeous and vibrant. |
431 | 00:21:14,080 | 00:21:15,920 | So, these are parboiled. Yeah. | So, these are parboiled. Yeah. |
432 | 00:21:16,120 | 00:21:17,760 | And then it's got turmeric | And then it's got turmeric |
433 | 00:21:17,960 | 00:21:21,240 | so it's got a tempering of turmeric, cumin, salt and pepper. | so it's got a tempering of turmeric, cumin, salt and pepper. |
434 | 00:21:21,440 | 00:21:23,400 | OK, here you go. | OK, here you go. |
435 | 00:21:23,600 | 00:21:25,920 | More than any other cuisine in the world, | More than any other cuisine in the world, |
436 | 00:21:26,120 | 00:21:31,000 | turmeric normally forms like a basis to most of the curries which we do. | turmeric normally forms like a basis to most of the curries which we do. |
437 | 00:21:31,200 | 00:21:34,000 | Another heart-and-soul ingredient in Indian cooking. | Another heart-and-soul ingredient in Indian cooking. |
438 | 00:21:34,200 | 00:21:35,640 | Oh, exactly right. | Oh, exactly right. |
439 | 00:21:36,680 | 00:21:38,440 | And the lamb's ready as well. | And the lamb's ready as well. |
440 | 00:21:38,640 | 00:21:40,360 | The sauce, we reduced. | The sauce, we reduced. |
441 | 00:21:40,600 | 00:21:43,640 | Well, you can see that it's just holding itself together, so before I fall apart, | Well, you can see that it's just holding itself together, so before I fall apart, |
442 | 00:21:43,840 | 00:21:45,120 | let's put this dish together! | let's put this dish together! |
443 | 00:21:45,320 | 00:21:47,120 | Exactly right. Let's do that, shall we? | Exactly right. Let's do that, shall we? |
444 | 00:21:47,320 | 00:21:49,360 | As we've already seen, | As we've already seen, |
445 | 00:21:49,560 | 00:21:53,520 | Harry prides himself not only on how food tastes, | Harry prides himself not only on how food tastes, |
446 | 00:21:53,720 | 00:21:55,760 | but also how it's presented, | but also how it's presented, |
447 | 00:21:55,960 | 00:21:59,960 | and this dish takes things to a truly theatrical level. | and this dish takes things to a truly theatrical level. |
448 | 00:22:00,160 | 00:22:02,440 | And then we do... | And then we do... |
449 | 00:22:02,640 | 00:22:04,560 | Wow! | Wow! |
450 | 00:22:04,760 | 00:22:08,200 | And then we've got a mint chutney - mint and coriander chutney. | And then we've got a mint chutney - mint and coriander chutney. |
451 | 00:22:10,080 | 00:22:11,560 | Oh! | Oh! |
452 | 00:22:11,760 | 00:22:14,560 | Now, this is looking very technical. Tell me what you're about to do. | Now, this is looking very technical. Tell me what you're about to do. |
453 | 00:22:14,760 | 00:22:16,160 | This is a smoke gun. | This is a smoke gun. |
454 | 00:22:16,360 | 00:22:19,240 | It just helps us to burn the wood | It just helps us to burn the wood |
455 | 00:22:19,440 | 00:22:21,560 | and extract the smoke, and the smoke goes into the dish. | and extract the smoke, and the smoke goes into the dish. |
456 | 00:22:21,760 | 00:22:25,080 | Applewood smoke infuses quicker than any other smoke. | Applewood smoke infuses quicker than any other smoke. |
457 | 00:22:25,320 | 00:22:28,480 | This is happening during the plating so you don't have enough time. OK. | This is happening during the plating so you don't have enough time. OK. |
458 | 00:22:28,720 | 00:22:31,080 | So, you need to choose a smoke that just works good for it. OK. | So, you need to choose a smoke that just works good for it. OK. |
459 | 00:22:32,600 | 00:22:34,560 | I can honestly say I've never seen | I can honestly say I've never seen |
460 | 00:22:34,760 | 00:22:37,800 | Indian cuisine presented in such a way, | Indian cuisine presented in such a way, |
461 | 00:22:38,000 | 00:22:42,360 | but it's obvious how much enjoyment Harry gets from reinventing his food. | but it's obvious how much enjoyment Harry gets from reinventing his food. |
462 | 00:22:42,560 | 00:22:47,160 | And once it's filled, all you do, capsule it. | And once it's filled, all you do, capsule it. |
463 | 00:22:47,360 | 00:22:48,840 | Isn't that magical? | Isn't that magical? |
464 | 00:22:49,040 | 00:22:52,200 | So, there you have it - Sikandari Raan, Atta way. | So, there you have it - Sikandari Raan, Atta way. |
465 | 00:22:53,360 | 00:22:54,720 | Wow! | Wow! |
466 | 00:22:54,920 | 00:22:58,920 | Well, this is the pinnacle of Atta, and I'm so honoured to try it. | Well, this is the pinnacle of Atta, and I'm so honoured to try it. |
467 | 00:22:59,120 | 00:23:01,160 | Oh, wow. That lamb is, like, fall-apart tender. | Oh, wow. That lamb is, like, fall-apart tender. |
468 | 00:23:01,360 | 00:23:03,840 | Oh, thank you. | Oh, thank you. |
469 | 00:23:09,840 | 00:23:11,840 | Harry, wow! Thank you. | Harry, wow! Thank you. |
470 | 00:23:12,040 | 00:23:16,720 | That really light smoke has infused this beautiful meat, | That really light smoke has infused this beautiful meat, |
471 | 00:23:16,920 | 00:23:18,520 | and the lamb is so tender | and the lamb is so tender |
472 | 00:23:18,720 | 00:23:20,960 | and so packed full of all of those spices. | and so packed full of all of those spices. |
473 | 00:23:21,160 | 00:23:23,040 | And the potato's super, super silky, | And the potato's super, super silky, |
474 | 00:23:23,240 | 00:23:25,520 | but it still has that really unmistakable | but it still has that really unmistakable |
475 | 00:23:25,720 | 00:23:27,040 | Indian spice to it. | Indian spice to it. |
476 | 00:23:27,240 | 00:23:30,560 | My day here in the Atta kitchen has opened my eyes | My day here in the Atta kitchen has opened my eyes |
477 | 00:23:30,760 | 00:23:34,480 | to an elegant and innovative approach to traditional flavours | to an elegant and innovative approach to traditional flavours |
478 | 00:23:34,680 | 00:23:36,360 | mixed with modern techniques. | mixed with modern techniques. |
479 | 00:23:36,560 | 00:23:38,440 | Wow! Look at that! | Wow! Look at that! |
480 | 00:23:38,640 | 00:23:40,080 | Every dish tells a story | Every dish tells a story |
481 | 00:23:40,280 | 00:23:42,680 | and is testament to the passion and skill | and is testament to the passion and skill |
482 | 00:23:42,880 | 00:23:45,800 | that Harry and his team bring to their food. | that Harry and his team bring to their food. |
483 | 00:23:46,000 | 00:23:48,600 | So, Harry, have you enjoyed your week on The Chefs' Line? | So, Harry, have you enjoyed your week on The Chefs' Line? |
484 | 00:23:48,800 | 00:23:50,120 | Oh, we surely did. | Oh, we surely did. |
485 | 00:23:50,320 | 00:23:52,680 | I mean, I can say, on behalf of my team, | I mean, I can say, on behalf of my team, |
486 | 00:23:52,880 | 00:23:55,320 | what an amazing, amazing experience we've had. | what an amazing, amazing experience we've had. |
487 | 00:23:55,520 | 00:23:56,920 | Great job, A-Team. | Great job, A-Team. |
488 | 00:23:57,120 | 00:23:59,760 | It gave us an opportunity to showcase our cuisine | It gave us an opportunity to showcase our cuisine |
489 | 00:23:59,960 | 00:24:03,960 | and show Australia what Indian cuisine's made up of. | and show Australia what Indian cuisine's made up of. |
490 | 00:24:04,160 | 00:24:05,520 | Thank you for having us. | Thank you for having us. |
491 | 00:24:05,720 | 00:24:07,880 | Oh, look, I think the feeling of thanks is mutual. | Oh, look, I think the feeling of thanks is mutual. |
492 | 00:24:08,080 | 00:24:10,200 | The skill, the love, the heart and the soul | The skill, the love, the heart and the soul |
493 | 00:24:10,400 | 00:24:12,360 | that you bring everything that you cook, | that you bring everything that you cook, |
494 | 00:24:12,560 | 00:24:13,840 | it's truly an honour. | it's truly an honour. |
495 | 00:24:14,040 | 00:24:16,120 | Thank you so much. I will be back very, very soon. | Thank you so much. I will be back very, very soon. |
496 | 00:24:16,320 | 00:24:18,040 | I promise! I'm sure, yes. Thank you. | I promise! I'm sure, yes. Thank you. |
497 | 00:24:18,240 | 00:24:21,200 | Next time, we've got more tasty treats on the way... | Next time, we've got more tasty treats on the way... |
498 | 00:24:21,400 | 00:24:23,000 | I hope they like a little bit of chilli. | I hope they like a little bit of chilli. |
499 | 00:24:23,200 | 00:24:25,640 | ..with Middle Eastern week, | ..with Middle Eastern week, |
500 | 00:24:25,840 | 00:24:29,320 | as four new home cooks take on the chefs' line | as four new home cooks take on the chefs' line |
501 | 00:24:29,520 | 00:24:33,080 | from hatted Sydney restaurant Kepos Street Kitchen. | from hatted Sydney restaurant Kepos Street Kitchen. |
502 | 00:24:33,280 | 00:24:35,280 | BOTH: Go, Chef! Go, Chef! | BOTH: Go, Chef! Go, Chef! |