1 00:00:00,417 --> 00:00:03,125 PADMA: Previously on Top Chef World All Stars. 2 00:00:03,125 --> 00:00:04,501 It's time for... 3 00:00:04,501 --> 00:00:06,167 - ALL: Restaurant Wars! - All right. 4 00:00:06,167 --> 00:00:08,292 I was front of the house last time. 5 00:00:08,292 --> 00:00:11,125 I think you can be a great manager. 6 00:00:11,125 --> 00:00:12,959 I love Nicole. 7 00:00:12,959 --> 00:00:15,209 We work together since the beginning. 8 00:00:15,209 --> 00:00:17,417 GABRI: I need to make the sorbet. 9 00:00:17,417 --> 00:00:19,250 Are you yelling at me? My God. 10 00:00:19,250 --> 00:00:21,584 TOM G: Guys, I'm going on the chefs' table now. 11 00:00:21,584 --> 00:00:24,501 Not the most properly refined tortellinis I've ever seen. 12 00:00:24,501 --> 00:00:26,626 ALL: One, two, three. United! 13 00:00:26,626 --> 00:00:28,375 Feel, like, happy with this team, ah? 14 00:00:28,375 --> 00:00:30,417 We're all from different parts of the world, 15 00:00:30,417 --> 00:00:32,792 so, we're gonna try and put our own spin on the food. 16 00:00:32,792 --> 00:00:35,584 This is that punch that we were looking for in the last meal. 17 00:00:35,584 --> 00:00:37,584 CLARE: They executed what they set out to do. 18 00:00:37,584 --> 00:00:40,792 United Kitchen, your team is the winner of Restaurant Wars! 19 00:00:40,792 --> 00:00:43,501 We obviously have an individual winner. 20 00:00:43,501 --> 00:00:45,250 - Buddha. - [all applauding] 21 00:00:45,250 --> 00:00:49,667 Nicole, please, pack your knives and go. 22 00:00:49,667 --> 00:00:52,459 PADMA: Seven chefs remain to compete 23 00:00:52,459 --> 00:00:54,792 in the ultimate culinary showdown. 24 00:00:54,792 --> 00:00:56,584 At stake for the winner, 25 00:00:56,584 --> 00:00:58,792 a feature in Food & Wine magazine, 26 00:00:58,792 --> 00:01:00,959 an appearance at the Food & Wine Classic in Aspen, 27 00:01:00,959 --> 00:01:03,292 $250,000, 28 00:01:03,292 --> 00:01:05,626 furnished by Saratoga Spring Water. 29 00:01:05,626 --> 00:01:09,167 And the title of Top Chef World All Star. 30 00:01:09,167 --> 00:01:22,292 ♪ 31 00:01:22,292 --> 00:01:24,417 SARA: Hey. Don't be sad. 32 00:01:24,417 --> 00:01:26,209 AMAR: Ah, Victoire. It's okay. 33 00:01:26,209 --> 00:01:27,918 VICTOIRE: It's the competition, I know, but-- 34 00:01:27,918 --> 00:01:30,042 she was the first chef I meet the first day. 35 00:01:30,042 --> 00:01:31,584 Yeah, yeah. 36 00:01:31,584 --> 00:01:32,959 VICTOIRE: I'm sad, 37 00:01:32,959 --> 00:01:36,167 but I'm one of the seven chefs left, 38 00:01:36,167 --> 00:01:38,709 and I'm here to win. 39 00:01:38,709 --> 00:01:42,792 With money, I can make a culinary school in Africa. 40 00:01:42,792 --> 00:01:45,292 It's not for me to buy a lip gloss, no, 41 00:01:45,292 --> 00:01:48,792 I-- I really want to help my people. 42 00:01:48,792 --> 00:01:50,584 What we've accomplished, and that we're still here, 43 00:01:50,584 --> 00:01:52,167 we should be very proud. 44 00:01:52,167 --> 00:01:53,751 AMAR: Thinking back, so many ups and down. 45 00:01:53,751 --> 00:01:55,876 - I've been on a ride, like-- - Tell me. 46 00:01:55,876 --> 00:01:58,459 [all laughing] 47 00:01:58,459 --> 00:02:00,375 - AMAR: Buddha for president. - GABRI: That's right. 48 00:02:00,375 --> 00:02:01,959 - VICTOIRE: Good job, Buddha. - Thank you. 49 00:02:01,959 --> 00:02:04,375 I'm absolutely ready for it, the calm I feel like 50 00:02:04,375 --> 00:02:06,125 after Restaurant Wars, it really kicks in. 51 00:02:06,125 --> 00:02:08,751 You got a one out of seven chance to now win. 52 00:02:08,751 --> 00:02:10,959 The title of World All Star will solidify you 53 00:02:10,959 --> 00:02:12,751 as a GOAT of Top Chef. 54 00:02:12,751 --> 00:02:16,292 [chuckles] That's crazy. 55 00:02:16,292 --> 00:02:27,125 [upbeat music playing] 56 00:02:27,125 --> 00:02:29,292 - ALI: Feeling good? - AMAR: It's crazy. 57 00:02:29,292 --> 00:02:32,042 This season is, like, so many different person-- 58 00:02:32,042 --> 00:02:33,792 you know, countries, and, 59 00:02:33,792 --> 00:02:35,792 you know, like, different style of cooking. 60 00:02:35,792 --> 00:02:38,959 I'm competing against all this international chefs 61 00:02:38,959 --> 00:02:40,375 from around the world, 62 00:02:40,375 --> 00:02:42,417 and I don't think I'm good enough. 63 00:02:42,417 --> 00:02:46,083 I always underestimate myself and I don't know why. 64 00:02:46,083 --> 00:02:48,417 I have two restaurants, I'm opening a third one. 65 00:02:48,417 --> 00:02:50,792 I competed on Top Chef before. 66 00:02:50,792 --> 00:02:52,751 I guess that's the humble side of me 67 00:02:52,751 --> 00:02:56,167 that make me push to be a better chef every day. 68 00:02:56,167 --> 00:02:58,501 I can't wait to get to the finale. 69 00:02:58,501 --> 00:03:00,667 - You never know. - I just want to go to Paris 70 00:03:00,667 --> 00:03:02,501 for a ham and cheese sandwich, and French butter. 71 00:03:02,501 --> 00:03:06,125 And a baguette. That's all I want. 72 00:03:06,125 --> 00:03:08,417 [upbeat music playing] 73 00:03:08,417 --> 00:03:10,125 Good morning, good people! 74 00:03:10,125 --> 00:03:12,042 Hello. 75 00:03:12,042 --> 00:03:13,792 I can smell the challenge before I see it. 76 00:03:13,792 --> 00:03:16,459 What? There's a lot of smoke, fish. 77 00:03:16,459 --> 00:03:18,792 Some people may be turned off by it, 78 00:03:18,792 --> 00:03:21,125 but to me, it smells like an art form. 79 00:03:21,125 --> 00:03:23,167 Centuries old. 80 00:03:23,167 --> 00:03:24,792 PADMA: Don't be scared. 81 00:03:24,792 --> 00:03:26,667 [Amar chuckles] 82 00:03:26,667 --> 00:03:29,626 I'd like to introduce you to your guest judge today. 83 00:03:29,626 --> 00:03:32,667 - Tom Brown. - [all applauding] 84 00:03:32,667 --> 00:03:36,125 He is the chef and owner of the Michelin starred restaurant, 85 00:03:36,125 --> 00:03:38,334 Cornerstone, right here in London. 86 00:03:38,334 --> 00:03:40,584 - Thanks for having me. - As you can tell, 87 00:03:40,584 --> 00:03:43,667 there's something fishy going on here today. 88 00:03:43,667 --> 00:03:48,459 ♪ 89 00:03:48,459 --> 00:03:51,292 During the Victorian and Edwardian eras, 90 00:03:51,292 --> 00:03:54,709 kippers were a staple breakfast item. 91 00:03:54,709 --> 00:03:57,501 But during the 20th century, they fell out of favor. 92 00:03:57,501 --> 00:04:01,125 They were seen as kind of your grandparents' food. 93 00:04:01,125 --> 00:04:02,667 So a kipper is a whole herring 94 00:04:02,667 --> 00:04:04,667 that's been split down the middle, gutted, 95 00:04:04,667 --> 00:04:07,709 and then heavily salted and smoked to preserve it. 96 00:04:07,709 --> 00:04:10,542 Kippering is not the only way to preserve fish. 97 00:04:10,542 --> 00:04:12,626 There are many types of preserved fish 98 00:04:12,626 --> 00:04:14,167 from around the world. 99 00:04:14,167 --> 00:04:16,959 For today's challenge, we want you to create 100 00:04:16,959 --> 00:04:18,834 something new and inventive 101 00:04:18,834 --> 00:04:22,626 with these often-smelly and polarizing delicacies. 102 00:04:22,626 --> 00:04:24,375 I know how difficult they are to work with. 103 00:04:24,375 --> 00:04:26,292 Some of them need rehydrating, 104 00:04:26,292 --> 00:04:28,459 and obviously, they're huge on their flavor 105 00:04:28,459 --> 00:04:31,417 so it's gonna take work to make something with these today. 106 00:04:31,417 --> 00:04:33,501 And chefs, we are down to the final seven, 107 00:04:33,501 --> 00:04:37,709 which means there's no more immunity. 108 00:04:37,709 --> 00:04:40,000 I'm so happy that there's no more immunity. 109 00:04:40,000 --> 00:04:41,959 It's everybody's game right now. 110 00:04:41,959 --> 00:04:43,876 I will give you an advantage 111 00:04:43,876 --> 00:04:46,167 in the Elimination Challenge for whomever wins. 112 00:04:46,167 --> 00:04:48,417 You have 30 minutes on the clock. 113 00:04:48,417 --> 00:04:53,125 Good luck. Your time starts now. 114 00:04:53,125 --> 00:04:55,501 Oh, [indistinct]. 115 00:04:55,501 --> 00:04:57,417 Okay, I'll get one of these bad boys, 116 00:04:57,417 --> 00:04:59,250 and I'll take one of these bad boys. 117 00:04:59,250 --> 00:05:00,667 - Can I-- - Go for it. 118 00:05:00,667 --> 00:05:02,876 I grabbed the Scottish kipper. 119 00:05:02,876 --> 00:05:04,334 I'm pretty much in love with the smoky flavor. 120 00:05:04,334 --> 00:05:06,125 I've got some prawn, whoo! 121 00:05:06,125 --> 00:05:08,167 Smoked, cured, salted-- 122 00:05:08,167 --> 00:05:12,209 I never worked with these things before. 123 00:05:12,209 --> 00:05:14,584 Whoa! No, thank you. 124 00:05:14,584 --> 00:05:17,292 I see this beautiful scallop. Soft, smoky. 125 00:05:17,292 --> 00:05:18,959 I'm gonna use a little bit of this. 126 00:05:18,959 --> 00:05:21,167 The technicality of cooking with this type of fish, 127 00:05:21,167 --> 00:05:23,125 I mean, you have to taste the ingredient, right? 128 00:05:23,125 --> 00:05:24,626 If it's too salty, 129 00:05:24,626 --> 00:05:26,459 you know you have to follow the saltiness. 130 00:05:26,459 --> 00:05:29,417 If it's too smoky, you need to balance that as well. 131 00:05:29,417 --> 00:05:31,292 Good! 132 00:05:31,292 --> 00:05:32,792 AMAR: I don't even know what I grabbed. 133 00:05:32,792 --> 00:05:35,292 - Do you have salt? - No, I didn't get salt. 134 00:05:35,292 --> 00:05:37,626 We have smoked fish. 135 00:05:37,626 --> 00:05:41,000 I will not use salt. 136 00:05:41,000 --> 00:05:42,959 I like big, huge flavor. 137 00:05:42,959 --> 00:05:45,542 Mmm! 138 00:05:45,542 --> 00:05:47,292 AMAR: Okay, what you got in the blender, brother? 139 00:05:47,292 --> 00:05:49,167 - GABRI: I got some prawns. - Okay. 140 00:05:49,167 --> 00:05:51,667 - And tuna patilla. - AMAR: Uh-oh. 141 00:05:51,667 --> 00:05:56,167 Coming in strong. 142 00:05:56,167 --> 00:06:02,459 ...to cut through this richness of the fish. 143 00:06:02,459 --> 00:06:04,667 You can make a tuile out of everything, 144 00:06:04,667 --> 00:06:07,375 you just need to make it very, very crispy. 145 00:06:07,375 --> 00:06:08,834 Done! 146 00:06:08,834 --> 00:06:15,501 ♪ 147 00:06:15,501 --> 00:06:17,834 When cooking the fish, it can be little bit tricky, 148 00:06:17,834 --> 00:06:20,417 'cause it's very potent, you have to get a good balance. 149 00:06:20,417 --> 00:06:22,334 I'm doing something little bit unorthodox. 150 00:06:22,334 --> 00:06:24,375 I'm pairing it with cheese. 151 00:06:24,375 --> 00:06:27,000 I know I'm breaking a couple of rules with Italians. 152 00:06:27,000 --> 00:06:29,042 Cheese, cheese, cheese, ch-- 153 00:06:29,042 --> 00:06:31,292 Golden rule for them is seafood and cheese don't go together. 154 00:06:31,292 --> 00:06:33,292 I'm gonna do a smoked fish carbonara. 155 00:06:33,292 --> 00:06:35,292 But the carbonara's not gonna be made of pasta, 156 00:06:35,292 --> 00:06:37,292 it's gonna actually be made with onion. 157 00:06:37,292 --> 00:06:40,709 'Cause I'm gonna watch my weight here. 158 00:06:40,709 --> 00:06:42,417 GABRI: What fish did you grab, buddy? 159 00:06:42,417 --> 00:06:44,959 I got smoked haddock and bottarga. 160 00:06:44,959 --> 00:06:46,709 I have no idea what I'm doing yet. 161 00:06:46,709 --> 00:06:48,626 I'll let you know two minutes before. 162 00:06:48,626 --> 00:06:50,459 [both chuckling] 163 00:06:50,459 --> 00:06:53,459 AMAR: This Quickfire Challenge is kind of tricky. 164 00:06:53,459 --> 00:06:55,209 Now I just start prepping stuff, 165 00:06:55,209 --> 00:06:56,751 you know, roasting the peppers, 166 00:06:56,751 --> 00:06:58,584 cooking the potatoes, see what happens. 167 00:06:58,584 --> 00:07:00,834 - That's what I'm talking about. - ALI: How do you feel 168 00:07:00,834 --> 00:07:02,834 - that there's no more immunity? - Well, honestly, 169 00:07:02,834 --> 00:07:05,334 after I had immunity, I was the worst cook. 170 00:07:05,334 --> 00:07:06,667 Your grandmas in Germany always made cake 171 00:07:06,667 --> 00:07:08,834 - this dense? - Uh, yeah. 172 00:07:08,834 --> 00:07:10,292 I'm making a fish velouté, 173 00:07:10,292 --> 00:07:14,334 with smoked trout. 174 00:07:14,334 --> 00:07:21,501 I have never worked with dried fish in my life. 175 00:07:21,501 --> 00:07:23,375 ...and saltiness into it, but still very sweet. 176 00:07:23,375 --> 00:07:26,334 I'm doing something inspired from the taramasalata. 177 00:07:26,334 --> 00:07:28,667 So, I'm doing, like, a spread from onions, 178 00:07:28,667 --> 00:07:31,292 Scandinavian fish, as a base of the plate. 179 00:07:31,292 --> 00:07:34,375 Then tomato and potato salad. 180 00:07:34,375 --> 00:07:36,000 Sara, do you like your fish smoked? 181 00:07:36,000 --> 00:07:37,709 What do you think? 182 00:07:37,709 --> 00:07:39,375 What do I cook with something on every challenge, 183 00:07:39,375 --> 00:07:42,125 something smoked, I love it. 184 00:07:42,125 --> 00:07:44,125 I'm gonna do a play on a Southern classic 185 00:07:44,125 --> 00:07:46,125 - called smak. - Nice. 186 00:07:46,125 --> 00:07:48,292 Smak, it's served a lot down, 187 00:07:48,292 --> 00:07:50,292 like, in the Florida Panhandle. 188 00:07:50,292 --> 00:07:53,501 Smoked mackerel, albacore and king fish. 189 00:07:53,501 --> 00:07:57,083 - Smak. - AMAR: Sound funky. 190 00:07:57,083 --> 00:07:59,459 For my version, I'm using smoked haddock, 191 00:07:59,459 --> 00:08:02,417 baccala and I grabbed Scottish kippers. 192 00:08:02,417 --> 00:08:04,209 They have, like, a really smoky flavor, 193 00:08:04,209 --> 00:08:08,834 and I love the flake of meat down by the tail. 194 00:08:08,834 --> 00:08:11,417 - Fourteen minutes! - AMAR: How you doing, Papi? 195 00:08:11,417 --> 00:08:13,375 Yo, yo, I'm doing good, what about you? 196 00:08:13,375 --> 00:08:15,542 I still don't know what I'm making. 197 00:08:15,542 --> 00:08:20,459 But something will come out of this, for sure. 198 00:08:20,459 --> 00:08:21,834 Good. 199 00:08:21,834 --> 00:08:24,792 In Africa... 200 00:08:24,792 --> 00:08:27,542 In our country, we smoke always the fish. 201 00:08:27,542 --> 00:08:31,167 We have to use the smoke way to preserve the fish, 202 00:08:31,167 --> 00:08:39,959 so I love to cook with the smoked fish. 203 00:08:39,959 --> 00:08:44,584 It's light, but elegant. 204 00:08:44,584 --> 00:08:46,250 BUDDHA: I'm making a little stock. 205 00:08:46,250 --> 00:08:47,959 For this version of carbonara, 206 00:08:47,959 --> 00:08:50,250 the texture of the onion will mimic pasta. 207 00:08:50,250 --> 00:08:52,751 Obviously I'm not gonna make pasta in 30 minutes. 208 00:08:52,751 --> 00:08:55,167 Ten minutes! 209 00:08:55,167 --> 00:08:58,334 And I'll come back for you. 210 00:08:58,334 --> 00:09:02,375 My shrimp tuile seems a little bit brown. 211 00:09:02,375 --> 00:09:04,375 A little bit soggy as well. 212 00:09:04,375 --> 00:09:06,083 But I don't want to burn it, 213 00:09:06,083 --> 00:09:09,375 so I'm hoping that when it gets cold, 214 00:09:09,375 --> 00:09:14,417 it gets a little bit harder and crispier. 215 00:09:14,417 --> 00:09:17,125 AMAR: Da, da-da-da-da, what do I need, what do I need? 216 00:09:17,125 --> 00:09:18,709 SARA: Has it come together yet, Amar? 217 00:09:18,709 --> 00:09:20,959 I think so. I mean, who knows? 218 00:09:20,959 --> 00:09:26,125 Oh, my... 219 00:09:26,125 --> 00:09:28,542 - Yes. - PADMA: Two minutes left! 220 00:09:28,542 --> 00:09:30,209 Hot, hot, hot. 221 00:09:30,209 --> 00:09:32,709 I'm slicing my haddock to finish up my dish. 222 00:09:32,709 --> 00:09:34,167 If I ever finish it. 223 00:09:34,167 --> 00:09:36,167 I'm taking everything to the last minute. 224 00:09:36,167 --> 00:09:37,501 I think I have great balance. 225 00:09:37,501 --> 00:09:39,167 [indistinct] with the potato, 226 00:09:39,167 --> 00:09:40,792 there's smoke coming out from the scallops. 227 00:09:40,792 --> 00:09:42,542 But you never know. 228 00:09:42,542 --> 00:09:44,959 - PADMA: Twenty seconds. - VICTOIRE: Oh, my God. 229 00:09:44,959 --> 00:09:46,709 For my bruschetta. 230 00:09:46,709 --> 00:09:49,375 TOM G: Ah, playful. 231 00:09:49,375 --> 00:09:52,125 PADMA: Time's up! Hands up, utensils down. 232 00:09:52,125 --> 00:09:52,125 [Sara blowing raspberry] 233 00:09:52,125 --> 00:09:58,417 PADMA: Previously on Top Chef World All Stars. 234 00:09:58,417 --> 00:10:01,167 Ali, please come up. 235 00:10:01,167 --> 00:10:02,959 Thank you. 236 00:10:02,959 --> 00:10:05,250 Ali, what's your dish and what's the fish you used? 237 00:10:05,250 --> 00:10:07,501 I used two kinds of fish, I used the dried scallops 238 00:10:07,501 --> 00:10:09,167 and the Scandinavian fish. 239 00:10:09,167 --> 00:10:11,125 I have made a taramasalata purée, 240 00:10:11,125 --> 00:10:12,834 tomato salad with pickled onions, 241 00:10:12,834 --> 00:10:16,334 potatoes with red scallops and the fish. 242 00:10:16,334 --> 00:10:18,834 - Very nice balance. - Thank you. 243 00:10:18,834 --> 00:10:20,667 Victoire? 244 00:10:20,667 --> 00:10:22,959 - VICTOIRE: Hi. - Hi, thank you. 245 00:10:22,959 --> 00:10:24,375 It's a buckling fish 246 00:10:24,375 --> 00:10:27,167 and salad with squash, with bread. 247 00:10:27,167 --> 00:10:28,918 Okay, so, it's like this, I should eat it? 248 00:10:28,918 --> 00:10:32,292 VICTOIRE: Yes, like a bruschetta, Italian. 249 00:10:32,292 --> 00:10:35,417 TOM B: What was the nut? 250 00:10:35,417 --> 00:10:37,459 - PADMA: Thank you, Victoire. - Thank you. 251 00:10:37,459 --> 00:10:39,751 Tom? 252 00:10:39,751 --> 00:10:41,459 TOM G: Just pour the sauce all over. 253 00:10:41,459 --> 00:10:43,876 - PADMA: All of it? - Yeah. Just all in. 254 00:10:43,876 --> 00:10:46,959 I used smoked trout to make a smoked lemon milk 255 00:10:46,959 --> 00:10:49,459 with chopped potato, fish salt 256 00:10:49,459 --> 00:10:51,709 and sweet smoked scallops. 257 00:10:51,709 --> 00:10:53,459 It seemed like you were quite comfortable with this. 258 00:10:53,459 --> 00:10:56,584 Fish is just something really fun to work with. 259 00:10:56,584 --> 00:10:58,292 - Thank you. - Thank you. 260 00:10:58,292 --> 00:11:01,292 I made for you today warm endive salad 261 00:11:01,292 --> 00:11:05,167 with smoked fish hollandaise and prawn tuile. 262 00:11:05,167 --> 00:11:07,334 It's not something that you use a lot, right? 263 00:11:07,334 --> 00:11:09,417 - This smoked fish, no? - Not a lot. 264 00:11:09,417 --> 00:11:12,334 Yeah. 265 00:11:12,334 --> 00:11:13,959 PADMA: Amar, come up. 266 00:11:13,959 --> 00:11:16,125 I made a smoked haddock salad 267 00:11:16,125 --> 00:11:18,334 with cucumber, potato, smoked scallop 268 00:11:18,334 --> 00:11:19,959 with honey mustard vinaigrette, 269 00:11:19,959 --> 00:11:22,459 and on the bottom, it's roasted pepper emulsion. 270 00:11:22,459 --> 00:11:24,667 I love that you've not cooked the smoked haddock, actually. 271 00:11:24,667 --> 00:11:29,042 - It's nice, interesting. - Thank you. 272 00:11:29,042 --> 00:11:30,959 - Pretty. - TOM B: Yeah, really pretty. 273 00:11:30,959 --> 00:11:32,792 So, I made a smoked fish dip 274 00:11:32,792 --> 00:11:35,459 with a celery seed toast and sweet hot sauce. 275 00:11:35,459 --> 00:11:37,459 It has Scottish kipper, 276 00:11:37,459 --> 00:11:39,375 baccala and smoked haddock in it. 277 00:11:39,375 --> 00:11:40,959 PADMA: Did you make the hot sauce? 278 00:11:40,959 --> 00:11:43,292 Yes, ma'am. 279 00:11:43,292 --> 00:11:46,834 PADMA: Buddha, come on up. 280 00:11:46,834 --> 00:11:48,375 BUDDHA: It's an onion carbonara. 281 00:11:48,375 --> 00:11:50,334 So, instead of using smoked bacon, using fish 282 00:11:50,334 --> 00:11:52,959 and 'cause I know Italians won't be happy about it, but-- 283 00:11:52,959 --> 00:11:54,751 so, I did onion instead. 284 00:11:54,751 --> 00:11:57,167 The sauce is made from kipper, smoked haddock 285 00:11:57,167 --> 00:11:58,959 and it's infused with a little parmesan. 286 00:11:58,959 --> 00:12:00,792 It's a hard sell, cheese and fish. 287 00:12:00,792 --> 00:12:04,375 - Thank you very much. - Thank you. 288 00:12:04,375 --> 00:12:06,334 Do you know what, I was so impressed today 289 00:12:06,334 --> 00:12:08,083 with the level of cooking, and I think 290 00:12:08,083 --> 00:12:09,792 you should all be amazingly proud. 291 00:12:09,792 --> 00:12:12,501 It really was impressive. Well done. Thank you. 292 00:12:12,501 --> 00:12:15,167 PADMA: But you know how this works. 293 00:12:15,167 --> 00:12:22,334 There were a couple that were less successful than the others. 294 00:12:22,334 --> 00:12:24,167 - Sara, sadly. - It's all right. 295 00:12:24,167 --> 00:12:26,167 It was just slightly too salty. 296 00:12:26,167 --> 00:12:28,209 The balance was off. 297 00:12:28,209 --> 00:12:32,042 Who else had one of our least favorite dishes? 298 00:12:32,042 --> 00:12:33,792 TOM B: Gabri. 299 00:12:33,792 --> 00:12:36,209 Fair play to you, trying to make a cracker in half an hour, 300 00:12:36,209 --> 00:12:38,334 but I felt like it was a little bit soft, 301 00:12:38,334 --> 00:12:41,125 not quite crispy enough for me. 302 00:12:41,125 --> 00:12:42,792 And now, for some good news. 303 00:12:42,792 --> 00:12:48,417 Who had one of our favorite dishes today? 304 00:12:48,417 --> 00:12:50,792 Buddha, I liked that kind of comfort food, 305 00:12:50,792 --> 00:12:53,167 and I loved what you were doing with the onion. 306 00:12:53,167 --> 00:12:54,834 - It was delicious. - Thank you. 307 00:12:54,834 --> 00:12:57,542 I really enjoyed your dish. You swayed me. 308 00:12:57,542 --> 00:13:01,751 Who else had one of our favorites? 309 00:13:01,751 --> 00:13:04,375 So, Amar, the balance of flavors was really good. 310 00:13:04,375 --> 00:13:06,125 I thought it was really nice to actually have 311 00:13:06,125 --> 00:13:08,083 something raw served to us today. 312 00:13:08,083 --> 00:13:09,709 - Thank you. - PADMA: Who else? 313 00:13:09,709 --> 00:13:12,959 Ali, I thought your dish was delicious. 314 00:13:12,959 --> 00:13:14,501 Very fresh with the tomatoes. 315 00:13:14,501 --> 00:13:16,584 I loved the brightness in your dish, 316 00:13:16,584 --> 00:13:18,167 and you really understood the balance. 317 00:13:18,167 --> 00:13:19,751 Thank you. 318 00:13:19,751 --> 00:13:22,250 But of course, there can only be one winner. 319 00:13:22,250 --> 00:13:23,667 The chef that wins today, 320 00:13:23,667 --> 00:13:25,167 they utilized the fish 321 00:13:25,167 --> 00:13:27,667 and really let those ingredients sing the best. 322 00:13:27,667 --> 00:13:31,959 And the winner is... 323 00:13:31,959 --> 00:13:33,501 Amar. 324 00:13:33,501 --> 00:13:35,584 [all applauding] 325 00:13:35,584 --> 00:13:38,167 - Papi! - Papi for the win! 326 00:13:38,167 --> 00:13:41,042 Congratulations, Amar! How does it feel? 327 00:13:41,042 --> 00:13:42,417 This is the first Quickfire Challenge 328 00:13:42,417 --> 00:13:44,167 that I win between the two seasons. 329 00:13:44,167 --> 00:13:46,125 - You've never won a Quickfire? - Not solo. 330 00:13:46,125 --> 00:13:47,959 I won it as a team at the beginning. 331 00:13:47,959 --> 00:13:50,417 - Wow! - Yup, I win. 332 00:13:50,417 --> 00:13:53,709 Finally, to win this one is freakin' amazing. 333 00:13:53,709 --> 00:13:55,709 As I said, you don't get immunity, 334 00:13:55,709 --> 00:13:58,834 but you will get an advantage that'll be very helpful 335 00:13:58,834 --> 00:14:00,959 in the next Elimination Challenge. 336 00:14:00,959 --> 00:14:03,501 - And Tom, thank you so much. - Thanks so much for having me. 337 00:14:03,501 --> 00:14:05,167 - Thank you, Chef. - Thank you, Chef. 338 00:14:05,167 --> 00:14:10,959 [all applauding] 339 00:14:10,959 --> 00:14:14,042 I'm really excited about what's going to happen now. 340 00:14:14,042 --> 00:14:16,042 [all laugh] 341 00:14:16,042 --> 00:14:20,209 [upbeat music playing] 342 00:14:20,209 --> 00:14:23,375 With only seven of you left in the kitchen, 343 00:14:23,375 --> 00:14:24,959 I'm still a little hungry right now, 344 00:14:24,959 --> 00:14:26,250 believe it or not. 345 00:14:26,250 --> 00:14:28,959 I would like to take you guys 346 00:14:28,959 --> 00:14:30,834 on a little field trip. 347 00:14:30,834 --> 00:14:33,083 - Oh, here we go. - Yes. 348 00:14:33,083 --> 00:14:35,501 Pop into your BMW X3s 349 00:14:35,501 --> 00:14:38,918 and meet me at Flora Indica. 350 00:14:38,918 --> 00:14:41,918 - AMAR: All right. - PADMA: Come on, join me. 351 00:14:41,918 --> 00:14:44,000 You won't need your knife kits. 352 00:14:44,000 --> 00:14:46,959 - AMAR: Need our mouth to eat. - PADMA: Yup! 353 00:14:46,959 --> 00:14:50,250 ♪ 354 00:14:50,250 --> 00:14:53,000 Come on, let's make a Gabri sandwich, baby! 355 00:14:53,000 --> 00:14:54,626 [all chuckling] 356 00:14:54,626 --> 00:14:57,542 Hey, BMW, take us to Flora Indica. 357 00:14:57,542 --> 00:15:00,167 - SYSTEM: Let's go. - Now this is cool. 358 00:15:00,167 --> 00:15:02,375 Let's go see Padma. 359 00:15:02,375 --> 00:15:03,792 SARA: Flora Indica? 360 00:15:03,792 --> 00:15:05,626 Reckon it's an Indian restaurant. 361 00:15:05,626 --> 00:15:08,417 If we're eating with Padma, all signs are Indian. 362 00:15:08,417 --> 00:15:10,375 Being in London, we have to do Indian food. 363 00:15:10,375 --> 00:15:12,042 I think we're, like, Little India, no? 364 00:15:12,042 --> 00:15:13,584 Masala Zone. 365 00:15:13,584 --> 00:15:16,626 TOM G: Here we go. Flora Indica. 366 00:15:16,626 --> 00:15:18,542 - PADMA: Hi! - AMAR: Hello, hello! 367 00:15:18,542 --> 00:15:21,167 So nice to see you guys out of your chef coats. 368 00:15:21,167 --> 00:15:22,542 Please follow me. 369 00:15:22,542 --> 00:15:24,584 I hope you brought your appetite. 370 00:15:24,584 --> 00:15:26,834 GABRI: Yes. 371 00:15:26,834 --> 00:15:29,626 Wow. 372 00:15:29,626 --> 00:15:31,626 - TOM G: Lovely. - AMAR: This is special. 373 00:15:31,626 --> 00:15:34,375 It's good to be top seven, if you ask me. 374 00:15:34,375 --> 00:15:38,417 You spend so much time and heart cooking for me, 375 00:15:38,417 --> 00:15:40,959 I have brought you to a meal 376 00:15:40,959 --> 00:15:42,709 that I'd like to treat you to. 377 00:15:42,709 --> 00:15:44,792 - Thank you. - BUDDHA: Looking forward to it. 378 00:15:44,792 --> 00:15:46,709 Obviously, we're going to have an Indian meal. 379 00:15:46,709 --> 00:15:48,584 We're at an Indian restaurant. Are you ready to eat? 380 00:15:48,584 --> 00:15:50,209 - BUDDHA: Yeah, yeah way. - SARA: Yes. 381 00:15:50,209 --> 00:16:00,417 [Indian music playing] 382 00:16:00,417 --> 00:16:02,542 - Hello! - Oh, my God. 383 00:16:02,542 --> 00:16:04,292 - ASMA: Welcome to London. - PADMA: Hi, Asma! 384 00:16:04,292 --> 00:16:06,292 - Hello. - PADMA: Please meet Asma Khan. 385 00:16:06,292 --> 00:16:08,876 I am so excited to be here. This is... 386 00:16:08,876 --> 00:16:12,000 really a big day for me, because my restaurant closed in summer. 387 00:16:12,000 --> 00:16:14,751 I'm doing a temporary pop-up, and this allows me to cook, 388 00:16:14,751 --> 00:16:17,375 and I'm so happy to feed all of you. 389 00:16:17,375 --> 00:16:19,334 And here, thalis, yes. 390 00:16:19,334 --> 00:16:20,959 I'll just keep passing them down. 391 00:16:20,959 --> 00:16:23,042 So, one is for a person, 392 00:16:23,042 --> 00:16:24,209 it's not for sharing. 393 00:16:24,209 --> 00:16:25,375 AMAR: Wait, one per person? 394 00:16:25,375 --> 00:16:27,542 ASMA: Yes, it's per person. 395 00:16:27,542 --> 00:16:29,167 VICTOIRE: This is a big surprise. 396 00:16:29,167 --> 00:16:31,876 Asma, she's a great woman, a great chef. 397 00:16:31,876 --> 00:16:34,167 She's making a good job 398 00:16:34,167 --> 00:16:36,584 for Indian women in the kitchen. 399 00:16:36,584 --> 00:16:39,167 I see her for the first time in Italy. 400 00:16:39,167 --> 00:16:41,501 And she was cooking in an Italian kitchen, 401 00:16:41,501 --> 00:16:43,667 and I watched her cook pasta. 402 00:16:43,667 --> 00:16:52,209 - Oh! - Yes. 403 00:16:52,209 --> 00:16:54,584 Asma's prepared this beautiful thali. 404 00:16:54,584 --> 00:16:57,375 We don't eat in the Western tradition 405 00:16:57,375 --> 00:17:00,959 of having a first course, a second course. 406 00:17:00,959 --> 00:17:02,751 We like it all at once. 407 00:17:02,751 --> 00:17:06,834 And thali offers all six different flavor profiles. 408 00:17:06,834 --> 00:17:08,876 Salty, sweet, bitter, 409 00:17:08,876 --> 00:17:11,542 sour, pungent and hot. 410 00:17:11,542 --> 00:17:15,167 Unlike Western food, where things are complementary, 411 00:17:15,167 --> 00:17:17,167 here everything is contradictory. 412 00:17:17,167 --> 00:17:18,584 And it's like an orchestra. 413 00:17:18,584 --> 00:17:20,334 Each instrument is playing a piece, 414 00:17:20,334 --> 00:17:22,542 but together, it becomes a full experience. 415 00:17:22,542 --> 00:17:23,876 Has everyone tried the chicken? 416 00:17:23,876 --> 00:17:25,584 ALL: Yeah. 417 00:17:25,584 --> 00:17:28,375 ASMA: The chicken has got fenugreek dried leaves, 418 00:17:28,375 --> 00:17:29,918 and that has a bitter profile, 419 00:17:29,918 --> 00:17:32,751 but mixed with tomato, it's got balanced out. 420 00:17:32,751 --> 00:17:36,375 So, the prawns is very Bengali in its flavoring. 421 00:17:36,375 --> 00:17:38,000 How do you make it so dusty? 422 00:17:38,000 --> 00:17:40,375 ASMA: We don't blitz it. We chop it heavily with a knife. 423 00:17:40,375 --> 00:17:41,959 VICTOIRE: The leaves on the top was-- 424 00:17:41,959 --> 00:17:43,459 ASMA: Curry leaves. On the dal. 425 00:17:43,459 --> 00:17:45,459 VICTOIRE: Sorry, what does the dal mean? 426 00:17:45,459 --> 00:17:47,334 - The dal is the lentil. - The lentil, ah! 427 00:17:47,334 --> 00:17:50,959 Um, this really is an experience for all of your senses. 428 00:17:50,959 --> 00:17:54,959 I love how the red onion is just very lightly pickled. 429 00:17:54,959 --> 00:17:56,375 It seems very Southern to me. 430 00:17:56,375 --> 00:17:57,918 ASMA: The kachumber salad, 431 00:17:57,918 --> 00:17:59,918 it's gonna cut through the spice and heat. 432 00:17:59,918 --> 00:18:02,709 Even though Padma has brought us out to a nice lunch, 433 00:18:02,709 --> 00:18:05,042 we all know that this is a challenge. 434 00:18:05,042 --> 00:18:08,167 What's the one-- asf-- 435 00:18:08,167 --> 00:18:10,417 The kind of flavor profile, I would say, 436 00:18:10,417 --> 00:18:12,334 is close to garlic. 437 00:18:12,334 --> 00:18:14,626 So, I didn't do dessert, the beetroot raita, 438 00:18:14,626 --> 00:18:16,584 the pink bubblegum-looking thing, 439 00:18:16,584 --> 00:18:18,959 this is the sweet element to it. 440 00:18:18,959 --> 00:18:22,709 And also, chutney is sweet and has a bit of heat as well. 441 00:18:22,709 --> 00:18:25,667 And in a thali, you should have rice. 442 00:18:25,667 --> 00:18:27,584 Rice is given. 443 00:18:27,584 --> 00:18:28,876 PADMA: Well, what do you think of the food? 444 00:18:28,876 --> 00:18:30,375 You didn't eat a lot of it. 445 00:18:30,375 --> 00:18:32,834 No, because I don't eat a lot of spicy. 446 00:18:32,834 --> 00:18:34,542 For me-- I can cry. 447 00:18:34,542 --> 00:18:38,000 For me, the chili one is too much. 448 00:18:38,000 --> 00:18:42,292 You can't taste very well another ingredients, 449 00:18:42,292 --> 00:18:44,459 but I have to try it. 450 00:18:44,459 --> 00:18:47,501 PADMA: I want to know, Asma, how you got into cooking. 451 00:18:47,501 --> 00:18:49,501 ASMA: My mother had a catering business. 452 00:18:49,501 --> 00:18:51,375 I would sit in the kitchen and watch her cook. 453 00:18:51,375 --> 00:18:52,834 That was when I learnt. 454 00:18:52,834 --> 00:18:55,167 I just never physically cooked myself. 455 00:18:55,167 --> 00:18:56,584 After I got married, when I realized 456 00:18:56,584 --> 00:18:58,209 my husband was such a terrible cook, 457 00:18:58,209 --> 00:18:59,751 I started cooking. 458 00:18:59,751 --> 00:19:01,876 It was also my only way to go home. 459 00:19:01,876 --> 00:19:03,626 When a hing hit the oil, 460 00:19:03,626 --> 00:19:06,709 I almost felt the presence of my mother next to me. 461 00:19:06,709 --> 00:19:09,375 And so, I basically cooked to root myself 462 00:19:09,375 --> 00:19:11,167 as an immigrant. 463 00:19:11,167 --> 00:19:12,792 All of you come from different places. 464 00:19:12,792 --> 00:19:15,209 But every time that you feel down, 465 00:19:15,209 --> 00:19:16,834 it's the food that heals you. 466 00:19:16,834 --> 00:19:18,167 So this is why I cooked. 467 00:19:18,167 --> 00:19:20,000 Beautiful. It's beautiful. 468 00:19:20,000 --> 00:19:21,667 PADMA: Are you okay? 469 00:19:21,667 --> 00:19:24,375 When people start talking about, you know-- 470 00:19:24,375 --> 00:19:28,042 I know, I-- I'm sorry. 471 00:19:28,042 --> 00:19:29,751 SARA: I can, like, feel her words. 472 00:19:29,751 --> 00:19:32,751 Especially right now, being away from our families, 473 00:19:32,751 --> 00:19:35,209 like, now I'm the mother, 474 00:19:35,209 --> 00:19:36,876 and I want to create 475 00:19:36,876 --> 00:19:40,167 those very specific food memories for my children. 476 00:19:40,167 --> 00:19:44,250 PADMA: When I was a little girl, one of my first taste memories 477 00:19:44,250 --> 00:19:48,209 is the smell and sound of curry leaves 478 00:19:48,209 --> 00:19:51,417 and mustard seeds frying in oil. 479 00:19:51,417 --> 00:19:53,292 Food is much more than just filling your stomach. 480 00:19:53,292 --> 00:19:55,250 It's comfort, it's personality, 481 00:19:55,250 --> 00:19:57,918 what brings people together, it heals people. 482 00:19:57,918 --> 00:20:00,626 PADMA: So, cheers! Before we get into business. 483 00:20:00,626 --> 00:20:02,459 - ALL: Cheers. - To health, happiness. 484 00:20:02,459 --> 00:20:04,959 - AMAR: Thank you so much. - Family and kindness. 485 00:20:04,959 --> 00:20:16,042 ♪ 486 00:20:16,042 --> 00:20:19,209 Asma has made you this beautiful thali. 487 00:20:19,209 --> 00:20:22,542 And now we want you to do the same. 488 00:20:22,542 --> 00:20:24,584 For your Elimination Challenge, 489 00:20:24,584 --> 00:20:28,292 you'll have to create your own thali. 490 00:20:28,292 --> 00:20:31,125 - AMAR: No pressure. - PADMA: No pressure. 491 00:20:31,125 --> 00:20:32,542 You can keep it traditional, 492 00:20:32,542 --> 00:20:34,459 or you can put your own spin on it. 493 00:20:34,459 --> 00:20:38,375 But we want to taste those six essential flavor profiles. 494 00:20:38,375 --> 00:20:41,042 Sweet, salty, bitter, 495 00:20:41,042 --> 00:20:43,792 sour, heat and pungent. 496 00:20:43,792 --> 00:20:47,083 Friggin' intense, I mean, we need to create several dishes 497 00:20:47,083 --> 00:20:49,167 to create this thali. 498 00:20:49,167 --> 00:20:52,209 Oh, please, help us! 499 00:20:52,209 --> 00:20:55,000 Tomorrow, you'll have two and a half hours 500 00:20:55,000 --> 00:20:56,751 to cook and prep, 501 00:20:56,751 --> 00:21:00,584 and you'll be serving Asma and a couple of other chefs 502 00:21:00,584 --> 00:21:03,584 who know a thing or two about thalis. 503 00:21:03,584 --> 00:21:05,792 So, Amar, since you won the Quickfire, 504 00:21:05,792 --> 00:21:10,083 you get an additional 30 minutes to cook. 505 00:21:10,083 --> 00:21:12,834 ASMA: Cooking is not just looking at notes. 506 00:21:12,834 --> 00:21:14,167 You need to feel it. 507 00:21:14,167 --> 00:21:16,542 You need to cook from your heart. 508 00:21:16,542 --> 00:21:18,751 We were supposed to have you in a different location 509 00:21:18,751 --> 00:21:22,709 to cook and serve in, however... 510 00:21:22,709 --> 00:21:24,375 with the Queen's passing 511 00:21:24,375 --> 00:21:26,709 and all of the funeral processions that are going on, 512 00:21:26,709 --> 00:21:30,167 we're going to be in the Top Chef kitchen. 513 00:21:30,167 --> 00:21:33,626 London is, like, completely now shut down. 514 00:21:33,626 --> 00:21:36,959 You've come at an interesting time in this country. 515 00:21:36,959 --> 00:21:39,417 I'm looking forward to seeing what everyone'll come up with. 516 00:21:39,417 --> 00:21:41,125 - ALI: Thank you. - BUDDHA: Thank you. 517 00:21:41,125 --> 00:21:46,667 - SARA: Thank you so much. - TOM G: Thank you so much. 518 00:21:46,667 --> 00:22:11,417 ♪ 519 00:22:11,417 --> 00:22:14,000 AMAR: Ah, I got this whole kitchen to myself. 520 00:22:14,000 --> 00:22:16,000 I have to make a thali, 521 00:22:16,000 --> 00:22:19,834 an Indian plate with six different flavor profiles. 522 00:22:19,834 --> 00:22:21,292 This is crazy. 523 00:22:21,292 --> 00:22:23,000 "Amar, you have extra half an hour! 524 00:22:23,000 --> 00:22:24,667 This is all you gave us?" 525 00:22:24,667 --> 00:22:26,792 I decided to go traditional Indian food. 526 00:22:26,792 --> 00:22:28,709 But I never cooked Indian food before, 527 00:22:28,709 --> 00:22:34,209 so I want to take my time to try to taste everything. 528 00:22:34,209 --> 00:22:36,918 What the [bleep] is this? 529 00:22:36,918 --> 00:22:38,375 I'm gonna do my take on raita. 530 00:22:38,375 --> 00:22:40,375 The one we tasted yesterday 531 00:22:40,375 --> 00:22:42,375 was the sweet side with beets. 532 00:22:42,375 --> 00:22:45,459 In this case, I'm gonna do a green mango raita. 533 00:22:45,459 --> 00:22:47,292 It's gonna be kind of sour. 534 00:22:47,292 --> 00:22:50,959 You never, ever, ever cook Indian food for Padma. 535 00:22:50,959 --> 00:22:52,918 And here we are. 536 00:22:52,918 --> 00:22:54,751 I'm also gonna make crab and shrimp coconut curry, 537 00:22:54,751 --> 00:22:57,876 I'm gonna make it spicy and pungent. 538 00:22:57,876 --> 00:23:01,709 Can I say [bleep] my life? [chuckles] 539 00:23:01,709 --> 00:23:06,459 ♪ 540 00:23:06,459 --> 00:23:10,292 - Hi, Papi! - Victoire! 541 00:23:10,292 --> 00:23:12,459 Oh, look at that. 542 00:23:12,459 --> 00:23:14,334 VICTOIRE: We are in India. 543 00:23:14,334 --> 00:23:18,584 ♪ 544 00:23:18,584 --> 00:23:21,167 I'm gonna get everything prepped out for my dirty rice, 545 00:23:21,167 --> 00:23:24,667 get my cumin chili chicken working. 546 00:23:24,667 --> 00:23:27,709 Asma says that food crosses borders, 547 00:23:27,709 --> 00:23:30,709 and there are dishes in Indian cuisine 548 00:23:30,709 --> 00:23:34,375 that have a lot of the same flavors as Southern food. 549 00:23:34,375 --> 00:23:37,667 So, I will make it taste Southern but Indian. 550 00:23:37,667 --> 00:23:40,709 I actually use tamarind paste in the restaurant a lot, 551 00:23:40,709 --> 00:23:43,375 but not with lentils and jaggery. 552 00:23:43,375 --> 00:23:45,083 AMAR: Buddha, what are you making? 553 00:23:45,083 --> 00:23:47,292 - BUDDHA: Mango lassi pudding. - Nice. 554 00:23:47,292 --> 00:23:49,042 You were waiting for this challenge all season. 555 00:23:49,042 --> 00:23:50,459 No, no. By no means. 556 00:23:50,459 --> 00:23:52,459 My last time that I cooked Indian food 557 00:23:52,459 --> 00:23:54,918 for Padma didn't go too well. 558 00:23:54,918 --> 00:23:58,375 Frying the puff pastry just made it this greaseball. 559 00:23:58,375 --> 00:24:00,375 So, I'm feeling a little bit nervous about it, 560 00:24:00,375 --> 00:24:02,584 but hopefully this time, I could redeem myself. 561 00:24:02,584 --> 00:24:05,334 I'm gonna do something a little South Indian, chicken korai. 562 00:24:05,334 --> 00:24:07,375 I'm gonna cook the chicken inside the wok. 563 00:24:07,375 --> 00:24:09,000 Chicken korai's got pungent. 564 00:24:09,000 --> 00:24:11,250 The shrimp, I'm hoping, is a salty component. 565 00:24:11,250 --> 00:24:14,751 I'm gonna add some chili powder, turmeric, 566 00:24:14,751 --> 00:24:16,375 garlic and ginger paste. 567 00:24:16,375 --> 00:24:18,000 It's almost like baking a cake. 568 00:24:18,000 --> 00:24:19,584 If you don't get that spice level correct, 569 00:24:19,584 --> 00:24:21,417 you're gonna have to start all over again. 570 00:24:21,417 --> 00:24:23,209 GABRI: Oh, hello, Buddha buddy! 571 00:24:23,209 --> 00:24:24,959 BUDDHA: Hey, Gabri. How you doin'? 572 00:24:24,959 --> 00:24:27,459 I'm doing Mexican over here. 573 00:24:27,459 --> 00:24:29,542 The flavors that Indian cuisine got 574 00:24:29,542 --> 00:24:35,292 definitely remind me of my heritage. 575 00:24:35,292 --> 00:24:41,125 ...it remind me a lot of... 576 00:24:41,125 --> 00:24:45,584 I am going to make it with foie gras... 577 00:24:45,584 --> 00:24:47,959 Foie gras, lemon gras, huh? 578 00:24:47,959 --> 00:24:49,334 For sweet and salty, 579 00:24:49,334 --> 00:24:51,542 I'm going to recreate this tiny salad. 580 00:24:51,542 --> 00:24:53,709 For me, it's a pico de gallo. 581 00:24:53,709 --> 00:24:56,876 I also make black truffle beans with curry leaves. 582 00:24:56,876 --> 00:25:00,292 I just go with my gut. 583 00:25:00,292 --> 00:25:05,959 ♪ 584 00:25:05,959 --> 00:25:08,542 AMAR: You probably think it's the hardest challenge yet? 585 00:25:08,542 --> 00:25:15,417 It's-- harder challenge. It's like... 586 00:25:15,417 --> 00:25:19,584 I want to make a cream soup with cauliflower 587 00:25:19,584 --> 00:25:22,459 and moringa, because it's very bitter. 588 00:25:22,459 --> 00:25:25,042 In Africa, we use a lot of moringa 589 00:25:25,042 --> 00:25:26,959 and I discovered that, in India, 590 00:25:26,959 --> 00:25:28,417 they use moringa, too. 591 00:25:28,417 --> 00:25:30,918 For the heat, I'm going to make 592 00:25:30,918 --> 00:25:32,751 a gravy with lamb, 593 00:25:32,751 --> 00:25:36,959 using cinnamon, cardamom, cloves. 594 00:25:36,959 --> 00:25:38,542 All of spices. [chuckles] 595 00:25:38,542 --> 00:25:41,292 It's very important to give a balance 596 00:25:41,292 --> 00:25:44,125 in the recipe of the flavor. 597 00:25:44,125 --> 00:25:46,709 Smells like Amar's cooking Indian food for the first time. 598 00:25:46,709 --> 00:25:48,167 [chuckles] 599 00:25:48,167 --> 00:25:49,959 Having way too much fun in the kitchen. 600 00:25:49,959 --> 00:25:51,417 Did I just make that? 601 00:25:51,417 --> 00:25:53,584 I discovered this thing called jaggery, 602 00:25:53,584 --> 00:25:56,042 which is Indian, like, palm sugar. 603 00:25:56,042 --> 00:25:57,667 I just made that! Woo! 604 00:25:57,667 --> 00:26:00,584 Things are coming together better than expected. 605 00:26:00,584 --> 00:26:02,417 My curry sauce tastes amazing. 606 00:26:02,417 --> 00:26:04,792 It's spicy and sweet. 607 00:26:04,792 --> 00:26:06,584 Ali, so, you cook a lot of Indian food? 608 00:26:06,584 --> 00:26:09,167 I don't, but I have eaten a lot of Indian, 609 00:26:09,167 --> 00:26:10,834 so, let's see what happens today. 610 00:26:10,834 --> 00:26:13,584 It's not really popular to be a chef in our region. 611 00:26:13,584 --> 00:26:16,250 It's not considered as a decent profession. 612 00:26:16,250 --> 00:26:18,751 But my parents and family were very supportive 613 00:26:18,751 --> 00:26:21,959 from the first minute I decided to become a chef, 614 00:26:21,959 --> 00:26:26,042 and that's why it's really important for me to win. 615 00:26:26,042 --> 00:26:28,375 ...and not only in Jordan, but in the whole world. 616 00:26:28,375 --> 00:26:29,792 I'm making beef tandoori. 617 00:26:29,792 --> 00:26:31,501 Indian food has a lot of flavors, 618 00:26:31,501 --> 00:26:35,334 and what's most important is the balance. 619 00:26:35,334 --> 00:26:43,584 [singsongy] And the time is flying! 620 00:26:43,584 --> 00:26:44,959 Hello, hello! 621 00:26:44,959 --> 00:26:51,459 - Ah, this is scary. - It smells good in here. 622 00:26:51,459 --> 00:26:53,584 - Hi, Victoire. - Hello. 623 00:26:53,584 --> 00:26:55,792 - VICTOIRE: Hi, Padma. Hi, Chef. - How are you doing? 624 00:26:55,792 --> 00:26:57,167 A little bit stressed. 625 00:26:57,167 --> 00:26:58,459 PADMA: Yeah. Don't be stressed. 626 00:26:58,459 --> 00:27:00,417 Just don't be afraid of flavor. 627 00:27:00,417 --> 00:27:02,584 Remember, even if you don't like heat, 628 00:27:02,584 --> 00:27:05,292 all of us do, and you're cooking for us. 629 00:27:05,292 --> 00:27:09,292 So, have fun. 630 00:27:09,292 --> 00:27:11,792 The job you are making me, for real, man, is just-- 631 00:27:11,792 --> 00:27:14,209 I want to cry, because the women that we are-- 632 00:27:14,209 --> 00:27:18,876 that are cooking in my country... 633 00:27:18,876 --> 00:27:21,000 I found my way in this job. 634 00:27:21,000 --> 00:27:22,542 You can't imagine 635 00:27:22,542 --> 00:27:29,834 how it's very important for me to be here. 636 00:27:29,834 --> 00:27:32,792 - ASMA: Best of luck. - Thank you. 637 00:27:32,792 --> 00:27:33,751 - PADMA: Hola, Gabri. - Hello, Padma. Hola, hola. 638 00:27:33,751 --> 00:27:35,959 - [chuckling] - PADMA: What are you doin'? 639 00:27:35,959 --> 00:27:37,584 I'm grinding some spices. 640 00:27:37,584 --> 00:27:40,459 I think when you do the things with your hands, 641 00:27:40,459 --> 00:27:42,209 that's more-- more loving in. 642 00:27:42,209 --> 00:27:44,209 - I agree. - GABRI: Thank you. 643 00:27:44,209 --> 00:27:46,292 - Hi, Tom, how are you doing? - TOM G: Hi. 644 00:27:46,292 --> 00:27:48,000 See you've got a lot of spices, 645 00:27:48,000 --> 00:27:49,959 you've got some lentils soaking. 646 00:27:49,959 --> 00:27:53,083 I'm gonna do a carrot pudding. You know, the ha-- halwa? 647 00:27:53,083 --> 00:27:55,167 - ASMA: Halwa. - PADMA: Halwa. Gajar halwa. 648 00:27:55,167 --> 00:27:56,375 Gajar ka halwa, yes. 649 00:27:56,375 --> 00:27:57,792 My favorite sweet in India. 650 00:27:57,792 --> 00:27:59,375 PADMA: Have you ever done a thali? 651 00:27:59,375 --> 00:28:01,375 We do have something similar on board. 652 00:28:01,375 --> 00:28:03,375 I wouldn't call it a thali, we use the thali plate to serve, 653 00:28:03,375 --> 00:28:05,334 because I love the way of eating it. 654 00:28:05,334 --> 00:28:08,042 I worked with a lot of Indian chefs on ships. 655 00:28:08,042 --> 00:28:10,584 When I started on cruise ships, I hated it. 656 00:28:10,584 --> 00:28:12,250 - Thank you. - PADMA: Good luck. 657 00:28:12,250 --> 00:28:14,083 I realized by travelling around, you learn a lot. 658 00:28:14,083 --> 00:28:15,375 When you go to Antarctica, 659 00:28:15,375 --> 00:28:17,292 you get only local ingredients, 660 00:28:17,292 --> 00:28:19,918 so, you need to be a damn flexible chef. 661 00:28:19,918 --> 00:28:23,000 I would love to have... 662 00:28:23,000 --> 00:28:27,459 That drives me to the bone. 663 00:28:27,459 --> 00:28:29,959 - Hi, Sara. - Hello, ladies. 664 00:28:29,959 --> 00:28:31,250 PADMA: Tell us about your plans. 665 00:28:31,250 --> 00:28:32,918 I'm gonna do a tamarind dal, 666 00:28:32,918 --> 00:28:35,542 but it's gonna kind of be reminiscent of barbecue. 667 00:28:35,542 --> 00:28:37,751 - I mean, not barbecue-- - Barbecue? In flavor? 668 00:28:37,751 --> 00:28:39,584 Not in flavor, but I'm gonna do some stuff 669 00:28:39,584 --> 00:28:41,167 that you would find on my table, 670 00:28:41,167 --> 00:28:43,042 but I'm using all Indian ingredients. 671 00:28:43,042 --> 00:28:44,959 I'm gonna do thunder and lightning, so, instead of, 672 00:28:44,959 --> 00:28:47,375 like, the raw cucumber and onion [indistinct] tomato, 673 00:28:47,375 --> 00:28:49,375 I'm gonna give it to you the way we'd do it-- 674 00:28:49,375 --> 00:28:50,959 Well, that's the whole point, you know, 675 00:28:50,959 --> 00:28:53,417 we want you to take ownership of these spices. 676 00:28:53,417 --> 00:28:55,334 Well, I'm excited to cook for you guys. 677 00:28:55,334 --> 00:28:57,042 - Take care. - Thank you. 678 00:28:57,042 --> 00:28:58,375 PADMA: All right, guys, good luck! 679 00:28:58,375 --> 00:29:00,584 We'll see you at mealtime! 680 00:29:00,584 --> 00:29:02,584 - We're excited. - Thank you! 681 00:29:02,584 --> 00:29:04,918 - PADMA: Bye. - BUDDHA: What a way to learn 682 00:29:04,918 --> 00:29:07,375 how to do Indian food, right, Sarah? 683 00:29:07,375 --> 00:29:09,459 Yeah, we'll figure it out. 684 00:29:09,459 --> 00:29:12,459 - Something's burning. - AMAR: Something's burning. 685 00:29:12,459 --> 00:29:14,292 Pressure cooker burning something. 686 00:29:14,292 --> 00:29:16,918 SARA: Yeah. Pressure cooker, I think. 687 00:29:16,918 --> 00:29:21,959 Please don't be me, please don't be me. 688 00:29:21,959 --> 00:29:23,542 Ugh, [bleep], it was me. 689 00:29:23,542 --> 00:29:25,083 All my beans have burned. 690 00:29:25,083 --> 00:29:34,375 ♪ 691 00:29:34,375 --> 00:29:37,417 GABRI: I burned my frijoles. My beans. 692 00:29:37,417 --> 00:29:41,417 I'm not going to serve burned food to the judges. 693 00:29:41,417 --> 00:29:42,667 TOM G: Take canned chickpeas or something. 694 00:29:42,667 --> 00:29:44,584 - Just change. - Yeah. 695 00:29:44,584 --> 00:29:46,792 I just grabbed some lentils 696 00:29:46,792 --> 00:29:51,876 and substitute the black beans for lentils. 697 00:29:51,876 --> 00:29:55,292 I can't remember any single ingredient. 698 00:29:55,292 --> 00:29:58,417 I'm making salad with red onion and cucumber 699 00:29:58,417 --> 00:30:00,125 for the pungent side. 700 00:30:00,125 --> 00:30:01,876 [speaking Italian] 701 00:30:01,876 --> 00:30:07,792 Yesterday... 702 00:30:07,792 --> 00:30:12,000 I'm going to put the slice of lemon. 703 00:30:12,000 --> 00:30:13,167 Good. 704 00:30:13,167 --> 00:30:21,918 The rice get the salty part... 705 00:30:21,918 --> 00:30:23,751 Sweetbread time, baby! 706 00:30:23,751 --> 00:30:25,751 Let's see how the tandoori oven works. 707 00:30:25,751 --> 00:30:27,417 I remember living in New York City. 708 00:30:27,417 --> 00:30:28,959 My favorite Indian restaurant 709 00:30:28,959 --> 00:30:30,292 used to be called Tabla. 710 00:30:30,292 --> 00:30:32,417 The executive chef was Floyd Cardoz, 711 00:30:32,417 --> 00:30:35,918 who sadly passed away at the beginning of COVID. 712 00:30:35,918 --> 00:30:37,459 My favorite dish there was 713 00:30:37,459 --> 00:30:39,584 these beautiful tandoori sweetbreads. 714 00:30:39,584 --> 00:30:41,375 I'm gonna do the same thing here. 715 00:30:41,375 --> 00:30:43,334 Rest in peace, Chef. 716 00:30:43,334 --> 00:30:45,542 Amar, you only have ten minutes, yeah? 717 00:30:45,542 --> 00:30:48,876 Yes, Papi. 718 00:30:48,876 --> 00:30:50,334 GAIL: It's pretty in here. 719 00:30:50,334 --> 00:30:51,792 ASMA: I love the flowers. 720 00:30:51,792 --> 00:30:56,959 PADMA: Yeah, we do a little decorating. 721 00:30:56,959 --> 00:30:58,584 This is a new experience for us. 722 00:30:58,584 --> 00:31:00,792 We've never had a meal in any sous room. 723 00:31:00,792 --> 00:31:02,959 And most rooms don't look this good. 724 00:31:02,959 --> 00:31:05,209 Also. 725 00:31:05,209 --> 00:31:07,417 I'm opening an Indian restaurant after this, if I win. 726 00:31:07,417 --> 00:31:10,083 [chuckles] Is it Indian food? 727 00:31:10,083 --> 00:31:11,667 Not if you ask me, 728 00:31:11,667 --> 00:31:14,584 but every component of the dish tastes amazing. 729 00:31:14,584 --> 00:31:16,334 If today's the day I'm going to go home, 730 00:31:16,334 --> 00:31:18,209 I'm gonna go home for doing a good dish. 731 00:31:18,209 --> 00:31:20,375 [alarm beeping] 732 00:31:20,375 --> 00:31:23,584 Yesterday, Asma and I treated all the chefs 733 00:31:23,584 --> 00:31:26,959 to a thali meal that she cooked for them. 734 00:31:26,959 --> 00:31:31,042 It was beautiful and I think we're in for a really big treat. 735 00:31:31,042 --> 00:31:33,042 Not intimidating at all. 736 00:31:33,042 --> 00:31:35,459 - [laughter] - Not at all. 737 00:31:35,459 --> 00:31:36,292 Why are you intimidated? You had an extra half an hour. 738 00:31:36,292 --> 00:31:38,792 I'd never cooked Indian food before. 739 00:31:38,792 --> 00:31:40,334 Tell us what you made. 740 00:31:40,334 --> 00:31:42,792 I made some lentils with fenugreek, 741 00:31:42,792 --> 00:31:44,209 so it's kinda more bitter. 742 00:31:44,209 --> 00:31:46,167 So you have a stone fruit chutney, 743 00:31:46,167 --> 00:31:47,626 cooked down, so it's sweet. 744 00:31:47,626 --> 00:31:49,834 Shrimp and Dungeness crab, coconut curry. 745 00:31:49,834 --> 00:31:53,083 It's kind of more, like, spicy. Green mango raita. 746 00:31:53,083 --> 00:31:54,751 Basmati rice, nigella seeds, 747 00:31:54,751 --> 00:31:56,375 cardamom, cinnamon and the rice. 748 00:31:56,375 --> 00:31:58,417 And bitter tandoori sweetbreads. 749 00:31:58,417 --> 00:32:00,542 - Thank you, Amar. - Thank you so much, guys. 750 00:32:00,542 --> 00:32:02,584 - TOM C: Thank you. - ASMA: Thank you. 751 00:32:02,584 --> 00:32:05,792 - SARA: How'd it go? - I'm kidding. [laughing] 752 00:32:05,792 --> 00:32:07,959 Did they say, "Nobody else bring their food in, Amar's won"? 753 00:32:07,959 --> 00:32:10,209 AMAR: They said, "It's over, it's not even worth it." 754 00:32:10,209 --> 00:32:16,959 ♪ 755 00:32:16,959 --> 00:32:19,501 SUJOY: It's a brilliant job he has done. 756 00:32:19,501 --> 00:32:21,584 PADMA: The crab curry is fantastic. 757 00:32:21,584 --> 00:32:23,876 ASMA: The fact that he never cooked Indian food before. 758 00:32:23,876 --> 00:32:26,542 If I ate this, I would never say that. 759 00:32:26,542 --> 00:32:28,209 And I love the color of the chutney. 760 00:32:28,209 --> 00:32:29,751 TOM C: The sweetbread and chutney together? 761 00:32:29,751 --> 00:32:31,042 PADMA: Yeah, really good. 762 00:32:31,042 --> 00:32:32,709 The raita is pretty banging as well. 763 00:32:32,709 --> 00:32:34,918 - PADMA: The raita is great. - Really good. 764 00:32:34,918 --> 00:32:36,876 Every bite changes, 765 00:32:36,876 --> 00:32:38,375 and I think that's what a successful thali does. 766 00:32:38,375 --> 00:32:40,125 That is spot on, because in a thali, 767 00:32:40,125 --> 00:32:42,542 you have to have hero dishes and you have to have others 768 00:32:42,542 --> 00:32:44,209 that are comfortable enough, you know-- 769 00:32:44,209 --> 00:32:45,918 - Like, the base. - Saying, "Go fly, hero. 770 00:32:45,918 --> 00:32:47,459 Just go do your thing." 771 00:32:47,459 --> 00:32:49,918 I'm just glad that is over, baby. 772 00:32:49,918 --> 00:32:52,709 [upbeat music] 773 00:32:52,709 --> 00:32:55,417 Has been a while since I cooked Indian food, 774 00:32:55,417 --> 00:32:57,876 but I know the base, so let's see if I can... 775 00:32:57,876 --> 00:33:00,000 Mango chutney, it's a recipe I have learned 776 00:33:00,000 --> 00:33:02,542 couple of years ago from one of the Indian chefs I have met. 777 00:33:02,542 --> 00:33:04,584 Every time I was eating, his chutney was like, 778 00:33:04,584 --> 00:33:06,250 "Sh--, how are they making it?" 779 00:33:06,250 --> 00:33:08,584 So, they taught me, and I think 780 00:33:08,584 --> 00:33:14,834 this chutney might take me to win this challenge. 781 00:33:14,834 --> 00:33:17,584 Ah, it is so good. 782 00:33:17,584 --> 00:33:20,167 BUDDHA: Last time I did Indian for Padma, I was on the bottom. 783 00:33:20,167 --> 00:33:23,083 My priority overall is to give, like, a nice variety of flavors. 784 00:33:23,083 --> 00:33:26,709 Been nervous making this with so many components to get on, 785 00:33:26,709 --> 00:33:29,209 'cause it'd need to be hard, crispy, fluffy. 786 00:33:29,209 --> 00:33:30,792 - TOM G: Buddha, 20 minutes. - BUDDHA: Yup. 787 00:33:30,792 --> 00:33:32,667 I'm gonna start getting it done early, 788 00:33:32,667 --> 00:33:35,375 'cause I don't want to miss something on the plate. 789 00:33:35,375 --> 00:33:37,167 - SARA: How you doin'? - I'm good. 790 00:33:37,167 --> 00:33:38,751 - SARA: You good? - Yep. 791 00:33:38,751 --> 00:33:41,542 I'm very happy, my beef from the tandoori, 792 00:33:41,542 --> 00:33:43,667 it's really crisp from the outside, 793 00:33:43,667 --> 00:33:46,375 it has these grill marks on it. 794 00:33:46,375 --> 00:33:48,918 I do think that I have nailed every aspect 795 00:33:48,918 --> 00:33:50,584 of the flavors in this thali. 796 00:33:50,584 --> 00:33:53,125 Every component perfectly serves a purpose. 797 00:33:53,125 --> 00:33:59,375 [intense music plays] 798 00:33:59,375 --> 00:34:01,459 [alarm beeping] 799 00:34:01,459 --> 00:34:05,584 [pensive music plays] 800 00:34:05,584 --> 00:34:07,542 - Hi, Ali. - Hi, Padma. 801 00:34:07,542 --> 00:34:10,584 - I prepared thali by Ali today. - [judges laughing] 802 00:34:10,584 --> 00:34:12,375 So, I have prepared a saffron rice. 803 00:34:12,375 --> 00:34:15,417 My dal, I used yellow lentils, it's also pungent. 804 00:34:15,417 --> 00:34:17,751 Eggplant curry has bitterness from fenugreek, 805 00:34:17,751 --> 00:34:20,083 it has the sweetness from coconut. 806 00:34:20,083 --> 00:34:23,584 And then, I have beef tandoori. My sweet is my raita. 807 00:34:23,584 --> 00:34:25,959 And lastly, I have prepared a mango chutney. 808 00:34:25,959 --> 00:34:28,083 - Thank you so much. - ASMA: Thank you, Ali. 809 00:34:28,083 --> 00:34:29,959 Thank you. 810 00:34:29,959 --> 00:34:31,250 ASMA: This kind of chutney? 811 00:34:31,250 --> 00:34:33,167 I mean-- this can be just my meal. 812 00:34:33,167 --> 00:34:34,792 Yes, and this raita-- right texture, 813 00:34:34,792 --> 00:34:36,959 the right tanginess, right sweetness, 814 00:34:36,959 --> 00:34:39,626 and this is what chutney makes in complement to this. 815 00:34:39,626 --> 00:34:41,501 - ASMA: Mm-hmm. - PADMA: This just takes me back 816 00:34:41,501 --> 00:34:43,209 to the school canteen. 817 00:34:43,209 --> 00:34:45,584 It's the most Indian chutney I have had. 818 00:34:45,584 --> 00:34:48,250 His rice is, I think, fantastic. 819 00:34:48,250 --> 00:34:53,459 I think it's fragrant, I think it's flavorful. 820 00:34:53,459 --> 00:34:55,083 I thought Ali did a great job. 821 00:34:55,083 --> 00:34:56,459 GABRI: How did it go, buddy? 822 00:34:56,459 --> 00:34:58,959 - ALI: You never know. - GABRI: Yeah. 823 00:34:58,959 --> 00:35:01,167 BUDDHA: I don't usually cook with basmati rice, 824 00:35:01,167 --> 00:35:03,709 so I put little more extra water than I usually do. 825 00:35:03,709 --> 00:35:06,501 And when I do strain out all that excess water, 826 00:35:06,501 --> 00:35:08,375 it's all cloggy and mushed together. 827 00:35:08,375 --> 00:35:09,876 - TOM G: We got two minutes. - Yup. 828 00:35:09,876 --> 00:35:11,584 It's probably the first time I stuffed up rice 829 00:35:11,584 --> 00:35:14,584 since I was, like, 20 years old. 830 00:35:14,584 --> 00:35:17,167 I put a lot of work into my thali, 831 00:35:17,167 --> 00:35:18,792 but if the rice is just bad, 832 00:35:18,792 --> 00:35:22,918 then the whole thing goes downhill. 833 00:35:22,918 --> 00:35:22,918 [alarm beeping] 834 00:35:22,918 --> 00:35:36,167 ♪ 835 00:35:36,167 --> 00:35:37,709 Tell us about your thali, Buddha. 836 00:35:37,709 --> 00:35:40,959 Okay, it's inspired by South Indian, mostly. 837 00:35:40,959 --> 00:35:42,626 So, I got a chana dal. 838 00:35:42,626 --> 00:35:44,000 Little bit of tamarind in there, 839 00:35:44,000 --> 00:35:45,751 give it a little bit of sour. 840 00:35:45,751 --> 00:35:47,292 Shrimp koliwada, 841 00:35:47,292 --> 00:35:49,167 snow peas that have been cooked in methi 842 00:35:49,167 --> 00:35:50,375 for the bitterness. 843 00:35:50,375 --> 00:35:52,584 Date and tamarind chutney. 844 00:35:52,584 --> 00:35:54,584 And then we have a chicken korai, 845 00:35:54,584 --> 00:35:56,584 which is more of a South Indian curry. 846 00:35:56,584 --> 00:35:58,250 Am I missing a plate? 847 00:35:58,250 --> 00:36:01,125 Missing korai? Oh. Sorry about that. 848 00:36:01,125 --> 00:36:04,083 Too many things going on. In the middle, it's the sweet. 849 00:36:04,083 --> 00:36:06,125 I've done a take on a mango lassi, 850 00:36:06,125 --> 00:36:07,375 set it into a pudding. 851 00:36:07,375 --> 00:36:08,959 How long have you cooked the rice? 852 00:36:08,959 --> 00:36:10,709 I cooked that, but I also-- 853 00:36:10,709 --> 00:36:12,584 tried to strain it, maybe I strained it too long. 854 00:36:12,584 --> 00:36:14,292 - Thank you so much, Buddha. - Thank you. 855 00:36:14,292 --> 00:36:16,959 All right, thank you. 856 00:36:16,959 --> 00:36:19,000 - SARA: How'd it go? - It went all right. 857 00:36:19,000 --> 00:36:20,667 He didn't look confident, 858 00:36:20,667 --> 00:36:23,792 but his plate also is not reading confident. 859 00:36:23,792 --> 00:36:25,459 Completely thrown him off as soon as he realized 860 00:36:25,459 --> 00:36:27,459 - he's left a dish off. - GAIL: Yes. 861 00:36:27,459 --> 00:36:29,792 Rice is not the right expectation 862 00:36:29,792 --> 00:36:31,375 in terms of consistency. 863 00:36:31,375 --> 00:36:33,501 And also, I think the tamarind chutney is used 864 00:36:33,501 --> 00:36:34,959 a bit too much of tamarind. 865 00:36:34,959 --> 00:36:37,083 But I actually really like the pudding, 866 00:36:37,083 --> 00:36:39,584 - it felt very fresh. - I have a sweet tooth. 867 00:36:39,584 --> 00:36:41,667 - I was very happy with it. - But I liked it 868 00:36:41,667 --> 00:36:44,626 - because it wasn't that sweet. - That's good. 869 00:36:44,626 --> 00:36:47,959 TOM G: Guys, something is burning. 870 00:36:47,959 --> 00:36:50,626 Oh, [bleep]. 871 00:36:50,626 --> 00:36:53,375 I burn my black beans, I burn my lentils. 872 00:36:53,375 --> 00:36:55,792 I'm just blocked right now. 873 00:36:55,792 --> 00:36:58,250 I decide just to deep-fry the eggplant. 874 00:36:58,250 --> 00:36:59,959 It's going to be a very simple dish. 875 00:36:59,959 --> 00:37:02,292 [bleep]. 876 00:37:02,292 --> 00:37:05,584 Oh, my God. 877 00:37:05,584 --> 00:37:08,834 I was focused to make the vegetables, other things. 878 00:37:08,834 --> 00:37:14,000 I don't have time to remake it. 879 00:37:14,000 --> 00:37:19,375 [alarm beeping] 880 00:37:19,375 --> 00:37:21,167 - PADMA: Hi, Victoire! - Hi. 881 00:37:21,167 --> 00:37:22,751 PADMA: Tell us what you made. 882 00:37:22,751 --> 00:37:25,334 VICTOIRE: I made rice with saffron broth. 883 00:37:25,334 --> 00:37:28,167 I made the heat with lamb, 884 00:37:28,167 --> 00:37:31,250 the sweet yogurt with mango. 885 00:37:31,250 --> 00:37:35,209 I made the salad with onion and coriander. 886 00:37:35,209 --> 00:37:38,083 For the bitter, I made okra with moringa 887 00:37:38,083 --> 00:37:40,375 in the cream of cauliflower. 888 00:37:40,375 --> 00:37:43,959 And I made my dal with red lentils. 889 00:37:43,959 --> 00:37:46,584 Did you season your salad? 890 00:37:46,584 --> 00:37:51,792 No, no, I don't season it, I leave it natural... 891 00:37:51,792 --> 00:37:56,083 - Okay. Thank you, Victoire. - Thank you so much. 892 00:37:56,083 --> 00:37:58,250 The moringa and cauliflower 893 00:37:58,250 --> 00:38:00,375 has a lot of sharp bitterness 894 00:38:00,375 --> 00:38:02,417 that I like as a contrast 895 00:38:02,417 --> 00:38:04,584 to a lot of the other things on the plate. 896 00:38:04,584 --> 00:38:06,209 Yeah, that's great, but the rice is overcooked. 897 00:38:06,209 --> 00:38:11,042 Yeah. 898 00:38:11,042 --> 00:38:14,167 I understand she didn't want to season the kachumber at all. 899 00:38:14,167 --> 00:38:16,125 Kachumber is seasoned. 900 00:38:16,125 --> 00:38:18,584 You know, she said that she really has a hard time 901 00:38:18,584 --> 00:38:20,542 tolerating any spice. 902 00:38:20,542 --> 00:38:22,375 When you are not comfortable with spice, 903 00:38:22,375 --> 00:38:23,918 then you don't connect with it. 904 00:38:23,918 --> 00:38:25,042 For example, she's used 905 00:38:25,042 --> 00:38:26,501 too much of saffron in the rice. 906 00:38:26,501 --> 00:38:28,751 And for a small bowl of lamb like this, 907 00:38:28,751 --> 00:38:31,834 I think it's pretty much had every spice thrown at it. 908 00:38:31,834 --> 00:38:38,042 She's kind of made it difficult to get the balance of it all. 909 00:38:38,042 --> 00:38:40,959 - Tom, how you feeling? - TOM G: Living the dream. 910 00:38:40,959 --> 00:38:42,584 I do feel a lot of pressure, 911 00:38:42,584 --> 00:38:45,083 but more about my chefs than the judges today. 912 00:38:45,083 --> 00:38:48,334 I just want to make them proud. 913 00:38:48,334 --> 00:38:54,751 - [alarm beeping] - I need vacation. 914 00:38:54,751 --> 00:38:56,375 - GAIL: Pretty. - TOM C: Hello, Tom. 915 00:38:56,375 --> 00:38:57,584 - PADMA: Hi, Tom. - Hello. 916 00:38:57,584 --> 00:38:58,709 PADMA: Tell us about your thali. 917 00:38:58,709 --> 00:39:00,000 TOM G: I made you rice. 918 00:39:00,000 --> 00:39:01,167 With the rice, you have salty, 919 00:39:01,167 --> 00:39:02,751 a little sweet and pungent. 920 00:39:02,751 --> 00:39:04,542 Coriander mint chutney, it's a little bit of heat 921 00:39:04,542 --> 00:39:05,959 in there and spice. 922 00:39:05,959 --> 00:39:08,209 The dal has a little bit of heat inside, 923 00:39:08,209 --> 00:39:09,375 and a little bit of sourness. 924 00:39:09,375 --> 00:39:10,667 Kakdi Koshimbir. 925 00:39:10,667 --> 00:39:12,375 It's a cucumber spicy salad. 926 00:39:12,375 --> 00:39:14,083 Chicken masala. 927 00:39:14,083 --> 00:39:15,918 Then I made halwa, my favorite dessert from India, 928 00:39:15,918 --> 00:39:17,209 what I ate so far. 929 00:39:17,209 --> 00:39:18,709 - Thank you. - TOM G: Thank you. 930 00:39:18,709 --> 00:39:20,501 - What'd they say? - I don't know. 931 00:39:20,501 --> 00:39:22,834 There were a lot of Indian fellas at the table. 932 00:39:22,834 --> 00:39:24,584 It's a bit intimidating. 933 00:39:24,584 --> 00:39:26,334 He made a huge effort, halwa is good. 934 00:39:26,334 --> 00:39:28,000 And brave to make halwa 935 00:39:28,000 --> 00:39:29,667 in this kind of time pressure. 936 00:39:29,667 --> 00:39:32,959 Masala chicken is good in taste and texture. 937 00:39:32,959 --> 00:39:34,834 The best part is that what he has given 938 00:39:34,834 --> 00:39:37,542 a little bit of twist to his cuisine is that mango. 939 00:39:37,542 --> 00:39:39,542 - The mango is great. - Tom's dal, 940 00:39:39,542 --> 00:39:41,959 to me, I'm getting raw spice. 941 00:39:41,959 --> 00:39:45,459 When you do a thali, each component has a purpose. 942 00:39:45,459 --> 00:39:47,959 So, dal, it should be playing the side role, 943 00:39:47,959 --> 00:39:50,417 but he's trying to pretend to play the main role. 944 00:39:50,417 --> 00:39:52,125 - TOM C: Yup. - He did give us 945 00:39:52,125 --> 00:39:53,626 interesting takes 946 00:39:53,626 --> 00:39:57,459 on various components that he did. 947 00:39:57,459 --> 00:40:00,542 TOM G: Good luck, ja? 948 00:40:00,542 --> 00:40:04,000 For the dirty rice, I'm using lamb fat 949 00:40:04,000 --> 00:40:05,584 and tons of spices. 950 00:40:05,584 --> 00:40:07,792 Victory! It's the most delicious thing. 951 00:40:07,792 --> 00:40:13,334 I'm feeling good. It's happening. 952 00:40:13,334 --> 00:40:16,584 I'm rushing with almost everything. 953 00:40:16,584 --> 00:40:19,167 I didn't got the time to cook the foie gras 954 00:40:19,167 --> 00:40:20,959 to put it in my encacahuatado. 955 00:40:20,959 --> 00:40:22,584 Scallops. 956 00:40:22,584 --> 00:40:25,751 I decide to just pan sear the scallops, 957 00:40:25,751 --> 00:40:32,584 and I just add the encacahuatado sauce on top. 958 00:40:32,584 --> 00:40:34,042 Ain't nobody got time for that. 959 00:40:34,042 --> 00:40:35,417 I want it to be smoother, 960 00:40:35,417 --> 00:40:37,751 but all the focus right now is just 961 00:40:37,751 --> 00:40:45,959 putting some food on the thali plates. 962 00:40:45,959 --> 00:40:50,709 [alarm beeping] 963 00:40:50,709 --> 00:40:53,375 - GABRI: Hello, judges. - Hi, Gabri. 964 00:40:53,375 --> 00:40:55,584 I made for you a Mexican thali. 965 00:40:55,584 --> 00:40:58,751 The chutney is tamarind orange chutney. 966 00:40:58,751 --> 00:41:02,667 The greens are green mango, cucumber and passion fruit. 967 00:41:02,667 --> 00:41:05,834 The scallop with encacahuatado, which is the bitter. 968 00:41:05,834 --> 00:41:07,959 For the sweet, I make a coconut tamale. 969 00:41:07,959 --> 00:41:11,250 The rice got turmeric, cinnamon and cardamom. 970 00:41:11,250 --> 00:41:13,626 Fried aubergine, which is the salty part. 971 00:41:13,626 --> 00:41:15,167 - Thank you. - GABRI: Thank you. 972 00:41:15,167 --> 00:41:17,667 ASMA: Thank you. 973 00:41:17,667 --> 00:41:19,959 GAIL: There were some things I loved on Gabri's thali. 974 00:41:19,959 --> 00:41:21,375 I loved his pico de gallo. 975 00:41:21,375 --> 00:41:22,792 The best kachumber so far, 976 00:41:22,792 --> 00:41:24,167 I think it was beautifully balanced. 977 00:41:24,167 --> 00:41:26,417 I can't figure out the scallop, 978 00:41:26,417 --> 00:41:28,542 I don't feel like it was the best sauce 979 00:41:28,542 --> 00:41:30,209 to coat a scallop with. 980 00:41:30,209 --> 00:41:33,125 There's too much conflict of spices. 981 00:41:33,125 --> 00:41:34,709 The tamarind chutney, 982 00:41:34,709 --> 00:41:36,417 we never would have this in India, ever. 983 00:41:36,417 --> 00:41:37,709 It was a little hard to eat. 984 00:41:37,709 --> 00:41:39,751 His intentions were so great, 985 00:41:39,751 --> 00:41:41,584 but when we make the tamarind chutney, 986 00:41:41,584 --> 00:41:43,792 we strain it through fine mesh. 987 00:41:43,792 --> 00:41:46,959 Tamarind is an ingredient in Mexican cooking. 988 00:41:46,959 --> 00:41:49,584 - I was surprised by that. - ASMA: Yeah, I don't know why-- 989 00:41:49,584 --> 00:41:51,459 Everything tells me he ran out of time. 990 00:41:51,459 --> 00:41:53,375 That's why it's not strained. He ran out of time. 991 00:41:53,375 --> 00:42:01,751 ♪ 992 00:42:01,751 --> 00:42:04,459 It's pretty delicious for a girl from Paducah, Kentucky. 993 00:42:04,459 --> 00:42:06,167 This isn't a traditional thali, 994 00:42:06,167 --> 00:42:07,834 but I really feel like I'm putting 995 00:42:07,834 --> 00:42:09,959 my heart and soul into this dish. 996 00:42:09,959 --> 00:42:11,417 It's true to myself, and, hopefully, 997 00:42:11,417 --> 00:42:13,417 they will love me for me. 998 00:42:13,417 --> 00:42:19,792 ♪ 999 00:42:19,792 --> 00:42:20,959 [alarm beeping] 1000 00:42:20,959 --> 00:42:23,584 [upbeat music plays] 1001 00:42:23,584 --> 00:42:25,334 - Thank you. - ASMA: Hello. 1002 00:42:25,334 --> 00:42:26,667 - Hi, Sara. - SARA: Hey, you guys. 1003 00:42:26,667 --> 00:42:28,709 I took flavors that I would 1004 00:42:28,709 --> 00:42:31,042 traditionally kind of see on a Southern American table, 1005 00:42:31,042 --> 00:42:34,334 but reworked them using ingredients that are Indian. 1006 00:42:34,334 --> 00:42:35,959 So I'll start with the dirty rice. 1007 00:42:35,959 --> 00:42:38,792 I just used a little bit of lamb in the stock, 1008 00:42:38,792 --> 00:42:41,167 so you're not gonna have chunks of dirty in there, 1009 00:42:41,167 --> 00:42:42,626 but still the same flavors. 1010 00:42:42,626 --> 00:42:45,125 Tamarind dal, I used the yellow lentils. 1011 00:42:45,125 --> 00:42:48,417 Cauliflower, spiced with a little mustard seed. 1012 00:42:48,417 --> 00:42:50,292 I have a little thunder and lightning, 1013 00:42:50,292 --> 00:42:52,000 but I just did it with a little jaggery 1014 00:42:52,000 --> 00:42:54,375 which might be my new favorite ingredient. 1015 00:42:54,375 --> 00:42:55,709 I made a buttermilk raita, 1016 00:42:55,709 --> 00:42:57,834 and I made a persimmon chutney. 1017 00:42:57,834 --> 00:43:02,000 - Thank you, Sara. - SARA: Thanks, you guys. 1018 00:43:02,000 --> 00:43:04,959 Sara's cauliflower is by far the best we have tasted. 1019 00:43:04,959 --> 00:43:07,042 - TOM C: Yes. - It's well-cooked rice, 1020 00:43:07,042 --> 00:43:08,542 it's fluffy, it's separate. 1021 00:43:08,542 --> 00:43:10,459 I loved her kachumber as well. 1022 00:43:10,459 --> 00:43:12,959 This was her version of her own Southern dish, 1023 00:43:12,959 --> 00:43:15,501 - thunder and lightning. - ASMA: The flavors were great. 1024 00:43:15,501 --> 00:43:17,167 It tastes exactly as it should be. 1025 00:43:17,167 --> 00:43:18,959 She's taken her food, her culture. 1026 00:43:18,959 --> 00:43:21,626 She did a good job of bringing some of these flavors in, 1027 00:43:21,626 --> 00:43:24,959 and giving us a good balanced thali. 1028 00:43:24,959 --> 00:43:27,501 I want to thank you all for dining with us. 1029 00:43:27,501 --> 00:43:30,292 This was great fun, and I know that 1030 00:43:30,292 --> 00:43:32,375 the chefs enjoyed every minute 1031 00:43:32,375 --> 00:43:33,876 of hearing everything you had to say. 1032 00:43:33,876 --> 00:43:36,292 We have to get back to judges' table 1033 00:43:36,292 --> 00:43:37,834 and hash this all out. 1034 00:43:37,834 --> 00:43:39,792 Thank you. Thank you for a wonderful meal. 1035 00:43:39,792 --> 00:43:47,542 - SRIRAM: Thank you. - VIVEK: Thank you. 1036 00:43:47,542 --> 00:43:50,125 AMAR: And that was the Indian challenge. 1037 00:43:50,125 --> 00:43:52,542 - BUDDHA: Yup. - Oy, yoy yoy. 1038 00:43:52,542 --> 00:43:54,709 - How was it, guys? - ALI: What a challenge. 1039 00:43:54,709 --> 00:43:57,167 - Was it tough for you guys? - BUDDHA: Yeah, it was tough. 1040 00:43:57,167 --> 00:43:58,375 There was a lot of components. 1041 00:43:58,375 --> 00:44:00,292 Yeah, a lot of things to do. 1042 00:44:00,292 --> 00:44:03,083 I wasn't happy with my rice. I didn't check on it. 1043 00:44:03,083 --> 00:44:04,792 I really feel like my name 1044 00:44:04,792 --> 00:44:06,501 will definitely be on the chopping block today. 1045 00:44:06,501 --> 00:44:08,417 I am thinking about LCK, 1046 00:44:08,417 --> 00:44:10,584 and fighting my way back into the competition, 1047 00:44:10,584 --> 00:44:13,292 because there's no way that I'm letting this define 1048 00:44:13,292 --> 00:44:15,167 my time at Top Chef. 1049 00:44:15,167 --> 00:44:28,584 ♪ 1050 00:44:28,584 --> 00:44:30,542 Chefs, for many of you, 1051 00:44:30,542 --> 00:44:31,959 the cuisine you tasted, 1052 00:44:31,959 --> 00:44:33,584 and all the flavors may have been new. 1053 00:44:33,584 --> 00:44:35,667 I think you all rose to the occasion. 1054 00:44:35,667 --> 00:44:39,709 You actually took on board an entire culinary tradition, 1055 00:44:39,709 --> 00:44:44,375 and you made it your own, and I'm very proud of all of you. 1056 00:44:44,375 --> 00:44:48,209 Sara, Ali, Amar, 1057 00:44:48,209 --> 00:44:49,959 please stay here. 1058 00:44:49,959 --> 00:44:52,959 The rest of you can step to the side, please. 1059 00:44:52,959 --> 00:44:55,501 Oh, no. 1060 00:44:55,501 --> 00:44:59,584 What did we do? 1061 00:44:59,584 --> 00:45:01,959 - Congratulations. - Yes! 1062 00:45:01,959 --> 00:45:04,792 PADMA: The three of you are on the top. 1063 00:45:04,792 --> 00:45:07,834 No way. No, no. I don't believe it. 1064 00:45:07,834 --> 00:45:11,167 Sara, I think you had a lot of sense of play. 1065 00:45:11,167 --> 00:45:14,167 You were willing to say "I don't know this cuisine, 1066 00:45:14,167 --> 00:45:16,709 but I'm gonna embrace it and do my best." 1067 00:45:16,709 --> 00:45:18,709 It was really interesting, because there were 1068 00:45:18,709 --> 00:45:20,959 so many flavors that I thought, "Oh, that'd work perfect 1069 00:45:20,959 --> 00:45:22,876 with, like, a dish that I know." 1070 00:45:22,876 --> 00:45:24,542 I really felt excited 1071 00:45:24,542 --> 00:45:26,501 because I just thought that this is someone 1072 00:45:26,501 --> 00:45:29,501 who actually is cooking from her roots. 1073 00:45:29,501 --> 00:45:31,959 I really loved that dirty rice. 1074 00:45:31,959 --> 00:45:36,167 The flavors were very beautiful, and were very personal. 1075 00:45:36,167 --> 00:45:39,250 Ali, I loved the chutney. 1076 00:45:39,250 --> 00:45:41,542 It reminded both of us 1077 00:45:41,542 --> 00:45:44,667 of school canteen, which is a huge compliment. 1078 00:45:44,667 --> 00:45:47,834 Your chutney beautifully exemplifies 1079 00:45:47,834 --> 00:45:51,250 contrasting flavors, sweet and tart and hot. 1080 00:45:51,250 --> 00:45:53,417 I tried my best to respect the tradition 1081 00:45:53,417 --> 00:45:55,125 and the heritage of the Indian cuisine. 1082 00:45:55,125 --> 00:45:57,626 The beef, the chutney together, and then the rice, 1083 00:45:57,626 --> 00:45:59,709 from my understanding of what thali does-- 1084 00:45:59,709 --> 00:46:02,167 when it's the sum of all its parts that make this great bite, 1085 00:46:02,167 --> 00:46:03,792 and that was a terrific bite. 1086 00:46:03,792 --> 00:46:05,709 Thank you, Chef. 1087 00:46:05,709 --> 00:46:07,375 Amar, you know, obviously, 1088 00:46:07,375 --> 00:46:08,834 you had a half an hour more, 1089 00:46:08,834 --> 00:46:10,501 but I don't think you're standing there, 1090 00:46:10,501 --> 00:46:12,292 because of that extra half an hour. 1091 00:46:12,292 --> 00:46:14,959 That's the first day that I used all my tasting spoons, 1092 00:46:14,959 --> 00:46:16,584 'cause I kept going back and forth 1093 00:46:16,584 --> 00:46:18,417 and I would say "Okay, I put a little bit 1094 00:46:18,417 --> 00:46:20,918 of jaggery here, maybe this needs a little salt." 1095 00:46:20,918 --> 00:46:23,083 It was fun. I had a lot of fun doing it. 1096 00:46:23,083 --> 00:46:24,792 Not only was the crab perfect, 1097 00:46:24,792 --> 00:46:26,959 the shrimp in there, perfectly cooked. 1098 00:46:26,959 --> 00:46:29,792 It is a dish that I will remember for a long time. 1099 00:46:29,792 --> 00:46:31,918 - Wow. - You said you had fun with it. 1100 00:46:31,918 --> 00:46:34,501 And usually when you're having fun cooking, 1101 00:46:34,501 --> 00:46:36,250 - you know you're nailing it. - Well done. 1102 00:46:36,250 --> 00:46:38,083 Good job, boys. 1103 00:46:38,083 --> 00:46:40,626 All of you were amazing, 1104 00:46:40,626 --> 00:46:43,876 but one of you managed to really 1105 00:46:43,876 --> 00:46:51,167 hit it out of the park. 1106 00:46:51,167 --> 00:46:53,375 The winner is Amar. 1107 00:46:53,375 --> 00:46:54,959 - Good job. - Papi for the win! 1108 00:46:54,959 --> 00:46:57,209 [cheering] 1109 00:46:57,209 --> 00:46:58,918 - SARA: Good job, buddy. - ALI: Good job. 1110 00:46:58,918 --> 00:47:00,584 Wait a minute, did I just win this? 1111 00:47:00,584 --> 00:47:01,918 - ALI: Yeah. - PADMA: Yes, you did. 1112 00:47:01,918 --> 00:47:03,584 I'm Dominican, for Christ's sake. 1113 00:47:03,584 --> 00:47:05,959 We eat plantains and beans, and here I am, 1114 00:47:05,959 --> 00:47:08,959 cooking Indian food for Padma and winning the challenge. 1115 00:47:08,959 --> 00:47:10,250 It's crazy. 1116 00:47:10,250 --> 00:47:11,959 The whole episode, a grand slam. 1117 00:47:11,959 --> 00:47:13,918 - PADMA: Thank you all. - Thank you so much. 1118 00:47:13,918 --> 00:47:16,375 I told you, they said, "[bleep], it's great." 1119 00:47:16,375 --> 00:47:18,167 I'm at a point now in this competition 1120 00:47:18,167 --> 00:47:20,000 that I feel like I belong here. 1121 00:47:20,000 --> 00:47:22,167 I got what it takes to get to the top, 1122 00:47:22,167 --> 00:47:24,542 and I'm having fun. 1123 00:47:24,542 --> 00:47:31,375 Buddha, Gabri, Victoire. 1124 00:47:31,375 --> 00:47:33,959 The three of you had our least favorite thalis 1125 00:47:33,959 --> 00:47:33,959 and one of you will be going home. 1126 00:47:33,959 --> 00:47:42,584 It's pretty delicious for a girl from Paducah, Kentucky. 1127 00:47:42,584 --> 00:47:45,626 I want to know how the day went for you, Buddha. 1128 00:47:45,626 --> 00:47:48,125 I think the rice got me. 1129 00:47:48,125 --> 00:47:49,709 Overthought it. 1130 00:47:49,709 --> 00:47:51,167 You're not surprised to be here. 1131 00:47:51,167 --> 00:47:53,959 No, no. I stuffed up the rice. 1132 00:47:53,959 --> 00:47:55,584 And what happened to my chicken? 1133 00:47:55,584 --> 00:47:59,709 - You forgot a dish on my thali. - Oh. 1134 00:47:59,709 --> 00:48:01,083 There were so many things, 1135 00:48:01,083 --> 00:48:02,584 and out of all the people as well. 1136 00:48:02,584 --> 00:48:04,250 I own that one for sure. 1137 00:48:04,250 --> 00:48:05,959 That's not Buddha. 1138 00:48:05,959 --> 00:48:08,959 The chutney was more like a date tamarind puree 1139 00:48:08,959 --> 00:48:11,250 with not a lot of background flavors at all. 1140 00:48:11,250 --> 00:48:13,584 Yeah. 1141 00:48:13,584 --> 00:48:15,292 - PADMA: Gabri. - I start to crumble 1142 00:48:15,292 --> 00:48:18,417 because my beans get burned. 1143 00:48:18,417 --> 00:48:20,751 - What beans? - Black beans. 1144 00:48:20,751 --> 00:48:22,209 Oh. 1145 00:48:22,209 --> 00:48:24,334 And then, I tried to make lentils. 1146 00:48:24,334 --> 00:48:27,209 And the lentils got burned again. 1147 00:48:27,209 --> 00:48:29,417 It's unfortunate that so much went wrong, 1148 00:48:29,417 --> 00:48:30,876 and we could sense it, you know. 1149 00:48:30,876 --> 00:48:33,209 The scallop felt like as if you just 1150 00:48:33,209 --> 00:48:34,584 dumped it there last-minute. 1151 00:48:34,584 --> 00:48:36,501 I was planning to use a foie gras, 1152 00:48:36,501 --> 00:48:38,542 but I didn't got the time. 1153 00:48:38,542 --> 00:48:40,042 I saw the scallops and well, 1154 00:48:40,042 --> 00:48:43,042 the scallops were the easiest thing to cook. 1155 00:48:43,042 --> 00:48:45,751 My biggest problem is the tamarind chutney. 1156 00:48:45,751 --> 00:48:49,042 We never serve tamarind in any form 1157 00:48:49,042 --> 00:48:50,626 without cleaning it. 1158 00:48:50,626 --> 00:48:54,417 Yeah. Yeah, I know. I was-- I was rushing. 1159 00:48:54,417 --> 00:48:56,751 Victoire, do you think that you got those 1160 00:48:56,751 --> 00:48:58,584 different flavors into the dish 1161 00:48:58,584 --> 00:48:59,959 the way you wanted them? 1162 00:48:59,959 --> 00:49:02,959 I think, for me, was a lesson today, 1163 00:49:02,959 --> 00:49:05,959 to make the balance in the right way 1164 00:49:05,959 --> 00:49:07,375 with the spice, you know? 1165 00:49:07,375 --> 00:49:11,626 The lamb ate a little dry and tough... 1166 00:49:11,626 --> 00:49:15,417 and the rice, for me, was a little bit broken. 1167 00:49:15,417 --> 00:49:17,042 The rice texture was a problem. 1168 00:49:17,042 --> 00:49:20,626 Overcooked, all of that, but you overkilled on saffron. 1169 00:49:20,626 --> 00:49:22,959 And it becomes medicinal, almost. 1170 00:49:22,959 --> 00:49:24,667 Very sorry for that. 1171 00:49:24,667 --> 00:49:27,667 Your onion and cucumber, no seasoning at all. 1172 00:49:27,667 --> 00:49:30,667 It was bland as bland could be. 1173 00:49:30,667 --> 00:49:39,584 Thank you so much. We will call you back. 1174 00:49:39,584 --> 00:49:41,918 - Congrats. - Thank you. Thank you. 1175 00:49:41,918 --> 00:49:43,584 - BUDDHA: Congrats, Amar. - I wasn't sure-- 1176 00:49:43,584 --> 00:49:44,959 - Congrats. - AMAR: I know. 1177 00:49:44,959 --> 00:49:46,918 I was in shock when she called my name. 1178 00:49:46,918 --> 00:49:48,584 - I admired. It's nice. - Thank you. 1179 00:49:48,584 --> 00:49:50,209 - GABRI: Amazing, seriously. - I didn't get 1180 00:49:50,209 --> 00:49:52,375 much done in the half an hour, I didn't even know 1181 00:49:52,375 --> 00:49:54,209 what those ingredients were. 1182 00:49:54,209 --> 00:49:57,667 I even-- last night, I started packing my clothes. 1183 00:49:57,667 --> 00:49:59,876 The rice, I know that in the last one I-- 1184 00:49:59,876 --> 00:50:02,792 I grabbed the pot, and I see the timer, 1185 00:50:02,792 --> 00:50:05,417 I have just 15 minute when I start to plate, 1186 00:50:05,417 --> 00:50:06,959 to say, "Oh, my God." 1187 00:50:06,959 --> 00:50:10,042 Victoire's rice was clumpy and broken-- 1188 00:50:10,042 --> 00:50:12,000 - TOM C: Broken up. - It was badly cooked 1189 00:50:12,000 --> 00:50:14,542 and just killed it with so much saffron. 1190 00:50:14,542 --> 00:50:16,584 The lamb was not cooked properly, 1191 00:50:16,584 --> 00:50:21,000 and the kachumber, no salt and no acid. 1192 00:50:21,000 --> 00:50:23,834 I've got an Indian curse. Second time on the bottom. 1193 00:50:23,834 --> 00:50:26,292 But in the scheme of things, it was a very hard challenge too 1194 00:50:26,292 --> 00:50:27,959 because there were so many components. 1195 00:50:27,959 --> 00:50:30,709 Usually I say to myself, whenever I go into a challenge, 1196 00:50:30,709 --> 00:50:33,209 I don't want to go home by tripping, 1197 00:50:33,209 --> 00:50:35,584 and I tripped today. 1198 00:50:35,584 --> 00:50:37,334 - Let's talk about Buddha. - TOM C: Yes. 1199 00:50:37,334 --> 00:50:39,459 Can I just say how much I loved the dessert? 1200 00:50:39,459 --> 00:50:41,042 - Yes, same here. - It was lovely. 1201 00:50:41,042 --> 00:50:43,167 So Buddha, we think, had the best dessert of the day, 1202 00:50:43,167 --> 00:50:45,501 even though there were many flaws with the other dishes. 1203 00:50:45,501 --> 00:50:47,584 Including not giving me chicken curry, hello. 1204 00:50:47,584 --> 00:50:50,542 Buddha also gave us overcooked rice. 1205 00:50:50,542 --> 00:50:52,459 His chutney was okay. 1206 00:50:52,459 --> 00:50:54,042 I would never say that's a chutney. 1207 00:50:54,042 --> 00:50:56,375 It was, like, a ketchup. 1208 00:50:56,375 --> 00:50:57,542 Gabri, what happened? 1209 00:50:57,542 --> 00:50:59,042 One thing after another, 1210 00:50:59,042 --> 00:51:01,918 and it was like, "Oh, my," I just start to crumble. 1211 00:51:01,918 --> 00:51:05,626 Gabri had some major problems of time management, 1212 00:51:05,626 --> 00:51:07,542 and he also missed the bean. 1213 00:51:07,542 --> 00:51:09,542 He at least gave us something that we could 1214 00:51:09,542 --> 00:51:11,375 point to and say, "That was the best version." 1215 00:51:11,375 --> 00:51:13,542 - That was kachumber. - GAIL: Kachumber was so good. 1216 00:51:13,542 --> 00:51:14,959 It is the simplest of salads. 1217 00:51:14,959 --> 00:51:18,876 But we've seen how it can go wrong. 1218 00:51:18,876 --> 00:51:22,375 Buddha gave us one dish that was undeniably delicious, 1219 00:51:22,375 --> 00:51:25,250 and Gabri gave us the best kachumber today. 1220 00:51:25,250 --> 00:51:27,000 - Yup. - Undeniably delicious. 1221 00:51:27,000 --> 00:51:29,584 Just curious, was there something that Victoire gave us 1222 00:51:29,584 --> 00:51:35,709 that was undeniably delicious today? 1223 00:51:35,709 --> 00:51:37,542 - GABRI: All right, guys. - All right. 1224 00:51:37,542 --> 00:51:39,083 Let's see what happens. 1225 00:51:39,083 --> 00:51:47,501 ♪ 1226 00:51:47,501 --> 00:51:50,542 It is always exciting to learn somebody else's cuisine, 1227 00:51:50,542 --> 00:51:51,751 somebody else's culture. 1228 00:51:51,751 --> 00:51:53,709 It's the fun part of what we do. 1229 00:51:53,709 --> 00:51:55,375 This is difficult, because you're learning something new, 1230 00:51:55,375 --> 00:51:57,375 but a lot of the mistakes made today 1231 00:51:57,375 --> 00:51:59,042 are just basic cooking mistakes, 1232 00:51:59,042 --> 00:52:01,918 and one thali just was not as good as the rest. 1233 00:52:01,918 --> 00:52:09,083 [tense music plays] 1234 00:52:09,083 --> 00:52:11,292 Victoire... 1235 00:52:11,292 --> 00:52:13,959 please pack your knives and go. 1236 00:52:13,959 --> 00:52:15,375 I want to thank you. 1237 00:52:15,375 --> 00:52:17,000 First day until today 1238 00:52:17,000 --> 00:52:19,375 was just a great experience. 1239 00:52:19,375 --> 00:52:21,834 But you're not done yet, we'll see you in Last Chance Kitchen. 1240 00:52:21,834 --> 00:52:23,667 - I'll see you very soon. - Ah, yes. 1241 00:52:23,667 --> 00:52:25,751 - Thank you, all. - TOM C: Thank you. 1242 00:52:25,751 --> 00:52:29,167 I'm happy, because I think it's just a moment to start. 1243 00:52:29,167 --> 00:52:31,167 Yeah, I got it! 1244 00:52:31,167 --> 00:52:33,417 [laughs] I'm going home. 1245 00:52:33,417 --> 00:52:35,375 - SARA: Aww. - It's not the end for me. 1246 00:52:35,375 --> 00:52:37,167 It's the beginning. 1247 00:52:37,167 --> 00:52:39,792 - [laughter] - Thank you, Buddha. 1248 00:52:39,792 --> 00:52:43,375 Now I'm leaving, but as a Black woman, 1249 00:52:43,375 --> 00:52:45,375 African chef, a mother, 1250 00:52:45,375 --> 00:52:47,834 - 41 years old... - Go kick some ass. 1251 00:52:47,834 --> 00:52:49,334 AMAR: Love you, girl. All right. 1252 00:52:49,334 --> 00:52:52,209 To be here, was the proud moment 1253 00:52:52,209 --> 00:52:53,751 in my life. 1254 00:52:53,751 --> 00:53:00,417 ♪ 1255 00:53:00,417 --> 00:53:03,584 TOM C: Tonight, Victoire enters Last Chance Kitchen. 1256 00:53:03,584 --> 00:53:05,250 I'm so happy to see you. 1257 00:53:05,250 --> 00:53:06,584 Her thali plate lacked flavor. 1258 00:53:06,584 --> 00:53:08,375 Can she taste victory 1259 00:53:08,375 --> 00:53:10,000 and return to the competition? 1260 00:53:10,000 --> 00:53:11,959 Watch now on Peacock. 1261 00:53:11,959 --> 00:53:14,626 Or wherever you stream Top Chef. 1262 00:53:14,626 --> 00:53:17,792 PADMA: Next time, on Top Chef World All Stars. 1263 00:53:17,792 --> 00:53:20,125 We're having a battle of the Wellingtons. 1264 00:53:20,125 --> 00:53:22,000 Hey! Welly. 1265 00:53:22,000 --> 00:53:23,501 PADMA: And one final thing-- 1266 00:53:23,501 --> 00:53:26,959 this is also a double elimination. 1267 00:53:26,959 --> 00:53:29,375 - Hey, what the [bleep]? - Not cooking well. 1268 00:53:29,375 --> 00:53:30,876 I think we're just gonna scrap 'em. 1269 00:53:30,876 --> 00:53:32,709 I cannot remember a more difficult challenge. 1270 00:53:32,709 --> 00:53:34,375 TOM G: Why's my life so complicated? 1271 00:53:34,375 --> 00:53:36,584 Feel a little bit like... 1272 00:53:36,584 --> 00:53:37,626 ...when she runs and then there's lava everywhere, 1273 00:53:37,626 --> 00:53:39,959 and she's one step away of falling down to it. 1274 00:53:39,959 --> 00:53:41,709 - I'm trying, bro. - TOM C: The Wellington 1275 00:53:41,709 --> 00:53:43,209 itself is done really well. 1276 00:53:43,209 --> 00:53:44,959 Nice work putting the basket weave around. 1277 00:53:44,959 --> 00:53:46,542 Gabri, you're 15 minutes behind. 1278 00:53:46,542 --> 00:53:48,000 Oh, [bleep], no sh--. 1279 00:53:48,000 --> 00:53:50,542 - It's under, and it eats under. - JUDGE: Yes. 1280 00:53:50,542 --> 00:53:52,292 And it's very raw. 1281 00:53:52,292 --> 00:53:53,667 I think a lot of Top Chef greats 1282 00:53:53,667 --> 00:53:55,584 would have struggled with this one. 1283 00:53:55,584 --> 00:53:57,375 SARA: Top six, down to top four. 1284 00:53:57,375 --> 00:54:01,375 ♪