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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!