Summary from the top chef: it’s thali time!

In this week’s episode, Amar said, “You never cook Indian food for Padma, and here we are.” head chef: World All Stars. And she is right, the host of the show, Padma Lakshmi, with all her expertise and experience, cooking country cuisine is quite a risky move but we have only seven chefs left in the global competition. It’s time to – excuse the pun – spice things up.

But before the Tokes can handle South Asian specialties, they dive into a British dish during this week’s Quickfire Challenge: Kippers. (“I smelled the challenge before I saw it,” Sarah jokes.) A staple breakfast item during the Victorian and Edwardian eras, kippers—”a whole herring split down the middle, then heavily salted and dried to preserve it smokes for,” explains guest judge Tom Brown, chef-owner of London’s Cornerstone, a Michelin-starred restaurant that fell out of favor in the twentieth century. The cooks have 30 minutes to create something new and inventive with the preserved fish. While immunity is timed out, the winner of Quickfire receives a personal advantage toward the Elimination Challenge.

Though Sarah is ready for “the big one”, the great flavor” that smoked seafood gives, And while Victoire knows his way around preserved pesky (“Not everyone in Africa has a fridge, so in our country we always smoke fish”), other chefs wade into uncharted waters. “Smoked, pickled, salted, I’ve never worked with this stuff,” worries Amar. (Later, when asked about his dish, he said, “I don’t know what I’m doing yet. I’ll tell you two minutes ago!” Budd boldly echoes Italian tradition with his Op Carbonara-inspired gesture.) dismissed with. “I’m doing something unconventional. I pair it with cheese,” he says. “I know I’m breaking some rules with Italians. The golden rule for them is that seafood And cheeses don’t mix.”

Despite Amar’s initial reluctance, the judges liked the “balance of flavours” in her smoked haddock salad with cucumber, smoked scallop, and Roasted Paprika Emulsion. They also love the Buddha’s Onion Carbonara with Capers and Smoked Haddock. “Hard sell, cheese and fish,” Padma initially says upon serving, but “you impressed me,” she tells the contestant. She also praised the clarity of Ali’s dried scallops and Scandinavian fish with Taramalata puree, but in the end it was Ali’s “Puppy” Immortal that won out. Amar said, “This is the first quickfire challenge that I have won between the two seasons.” “It’s incredibly awesome to win.”

For the elimination challenge, “I’d like to take you guys on a little field trip,” Padma told the group. (“When we eat with Padma, all signs point to Indian,” Budd guesses correctly.) They end up at Flora Indica, a gourmet Indian restaurant in South Kensington where chef writer Asma Khan’s pop-up kitchen. , “Oh my god!” said Victoire, looking at the British cook, whom she had previously met while making pasta in Italy. “It’s a wonderful surprise. Asma is a wonderful woman, a wonderful cook. She does a great job for Indian women in the kitchen,” says Victoire. “It’s an honor to have her here.”

There, they each enjoy a thali, a traditional Indian spread served on a circular platter, made up of several dishes—a grain, a lentil, a chutney, vegetables, and so on—and the “six essentials”. taste profiles,” explains Padma, which include salt, sweet, bitter, sour, pungent, more hot. “Everything is contradictory here. It’s like an orchestra, each instrument plays, but together it becomes a complete experience,” instructs Asma. The chefs have two and a half hours — immortal, a full three hours, on their side — to come up with their own platter, traditional or not, though they all have to hit those six tastes. “Incredibly intense,” Gabry laments about the amount of work required. “Uh, please help us!”

Asma Khan, Padma Lakshmi, Tom Goater
picture, David Moir / Bravo

Once again, Amar, who gets to cook first, is out of his comfort zone. “I decided to eat traditional Indian food, but I’ve never cooked Indian food before, so I wanted to take my time and taste everything.” Luckily, the Dominican chef discovered a new culinary love, cane sugar, and kicked off his platter with shrimp crab curry, stone fruit chutney, green mango raita, and more. and tandoori sweetbreads, the latter of which he cooks in honor of Floyd Cardoz, the late great Indian chef who tragically passed away at the start of the COVID pandemic.

Victoire is also concerned about adapting to Indian flavours: “It is the most difficult challenge. It’s like, ‘Padma, Come over to my house and cook my Congolese food.'” It doesn’t help that he’s also not the most spice tolerant, and Padma has to remind him afterward, “Don’t be afraid of the flavor. Remember, even if you don’t like the heat, we all like it.” And you cook for us. And poor Gabri can’t take a break from the pressure cooker. “I burned down my fridge!” He cries and after replacing his black beans, finishes his extra batch of lentils. “I do almost everything quickly,” he says. “I decided to sear my scallops…I didn’t strain my tamarind sauce. The focus is now on putting some food on the thali’s plate.

He places the tamarind chutney and the “spice clash” on his plate with Gabri in the bottom three, as does Victoire’s hesitation with Buddha’s water-soaked basmati rice and spices. (“If you’re not familiar with spice, you don’t engage with it,” says guest judge Sriram Aylur, executive chef of Michelin-starred Quilon. “He made it hard to find a balance of everything.”) Unfortunately, Victoire Can’t make it to the top six and gets eliminated.

In good news, Amar’s plate is “perfect”, the panel states, while Asma declares, “the fact that she has never made Indian food, if I ate it, I would never say so.” Ali’s excellent chutney has been called “the most Indian chutney I’ve had” by Asma, with Padma saying it took her straight to her school cafeteria. (“That’s a huge compliment!”) And Sarah’s “beautiful and personal” Southern-inspired spread of dirty rice, spiced cauliflower, buttermilk croutons, and tamarind dal “did a great job of bringing out some of her flavors.” According to Tom Colicchio …

It’s a great week for Immortal, thanks to those three stars he’s back on top. “This is a dish I will remember for a long time,” Asma tells him. ‘I’m a Dominican for God’s sake! We eat bananas and beans, and here I am cooking Indian food for Padma and I’m winning, it’s crazy,’ he cheers. “I’m at a point in this league now where I feel like I belong here, I have what it takes to get to the top and I’m having fun.”

lost observation

  • head chef It can feel like a bubble filled with pressure at times, but from time to time it bursts to let real life in for a bit. This episode deals with the issue of the passing of Queen Elizabeth II. (Filming of season 20 began in August 2022, with the death of the royal family a month later on 8 September.) It is clear that since this episode was filmed in London, public mourning and official processions affected filming . “You were supposed to be in a separate place for the cooking and serving. But with the Queen passing away and all the funeral processions going on, we’ll be in head chef kitchen,” Padma announced to the group before the elimination challenge, which was being served in the set’s overflowing stew. “You’ve come to this country at a very interesting time,” said Asma, before the producers called Her Majesty Dedicated made a touching mini-montage.

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