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00:00Welcome to the taste test restaurant we've been expecting you this is no
00:09ordinary eatery diners it's time to tuck in yes it's where diners put supermarket
00:16foods to the test service on the pass and try before they buy there's a
00:25different cuisine on the menu each week it looks like you turn the lights out
00:29it'll glow in the dark but Tom Reed Wilson is always in charge oh do come
00:36through helping our diners discover which products pack a flavor punch I want
00:43to lick the plate and which missed the mark that's disgusting as we find out
00:52which supermarket favorites really offer good value for money with that bigger
00:57saving who would go for the bargain oh while in the kitchen chef Mike Reed is on a mission we need
01:06to be focused and we need to make sure our diners are happy yes chef to discover the
01:11tricks of the supermarket trade the supermarkets have one more secret up their sleeve to help you
01:17decide where to spend and where to save for the seek of saving a few barbed I would definitely make the switch
01:24this time the taste test restaurant is hosting curry night it tasted like a black
01:31dart I've had before my mom's made from mouth-watering mains I think seeds are proper
01:36to perfect condiments that's really good that's lovely mm-hmm and sumptuous side dishes to discover
01:44which come out on top they smell fantastic really smell the garlic and which get the boot that's a bit
01:51like a leather shoe I'm Tom Reed Wilson and welcome to the taste test restaurant today my team and I
02:10are transforming this place into the taste test Taj Mahal ready to try the best Indian foods in British
02:18supermarkets but can we eat like Maharaja's without spending a mogul Emperor's ransom the restaurant
02:26is about to fill up with diners and while we get ready up here down in the kitchen is tonight's master
02:34of Madras super chef Mike Reed the supermarkets have invested a lot of time and money in getting
02:41these meals right so we need to work quick work smart and deliver some good food okay yes
02:46and it's no wonder the supermarkets want to nail it in Britain one-third of the population eats
02:56curry every week and sales of ready-meal curries are on the rise in the restaurant the diners are
03:07arriving oh hello welcome they include friends who formed a curry club over 45 years ago very very
03:16high standards I'm a bit nervous of you sisters who love spicy food to curry loving tradesmen welcome
03:27may I convey you yeah it's quite a short one a globe-trotting mother and daughter a husband and wife who
03:35love cooking Indian food Tom and a Bollywood dance troupe look at this sartorial wizardry our diners will test
03:45five dishes tasting three options from major supermarkets each time but they won't know which
03:51is which they'll then vote anonymously for their favorite dear diners welcome you know I really think
04:01you're gonna love our first course today if you don't there could be some argy-bargy because it's onion bargy
04:11this round is a battle between a premium and two mid-range supermarkets in no particular order our diners will blind test
04:27morrison's take away onion barges asda onion barges and m&s food Indian takeaway onion barges they're labeled a b and c but neither the diners nor Tom will know which is which
04:45service they look great but to see looks like a chicken nuggets diners it's time to taste onion bargy a
05:00it's not soggy I've finished it so I think I like it oh it's a bit chewy isn't it that's a bit like a leather shoe so will the next offering be more to our diners liking
05:07diners it's time to taste onion bargy b
05:09it's a bit like a leather shoe so will the next offering be more to our diners liking diners it's time to taste onion bargy b
05:21I think the spices are better than A definitely so is bargy b hitting the spot for our curry loving tradesmen are you very well versed in curry?
05:31It's time to taste onion bhaji B.
05:36I think the spices are better than A.
05:39Definitely.
05:41So is bhaji B hitting the spot for our curry-loving tradesmen?
05:46Are you very well-versed in curry?
05:48Yes. I'm a hell of a bhaji guy.
05:50I thought that B was very onion-y.
05:54Is onion-y a word, Tom?
05:56It is absolutely a word.
05:58So it seems onions are key, but what exactly is a bhaji?
06:05The word bhaji means fried vegetables in Hindi,
06:09and they can be made using a variety of them.
06:13It's believed bhajis originate from southwest India
06:16and were traditionally eaten as a snack with a cup of tea.
06:21During the colonial era, Brits who spent time in India
06:24developed a taste for these spicy fritters
06:27and brought the idea back to the UK.
06:30But it was the 1960s and 70s
06:33which saw a boom in UK curry houses
06:35and the onion bhaji becoming the popular dish it is today.
06:45But when it comes to the supermarket variety,
06:48will onion bhaji C be as popular?
06:50I'm looking for onions.
06:58You wouldn't know it was onions.
07:00No.
07:01How does it rate with our spice-loving sisters?
07:04Tell me about onion bhaji C.
07:07C was very crispy, to be fair.
07:09Had a nice crisp to it.
07:10It's just missing texture.
07:12It was just very thick and kind of dry at the same time.
07:16So, with all three tasted, it's crunch time for these starters.
07:22Diners, it's time to vote for your favourite onion bhaji.
07:27Will it be A, B or C?
07:31While our diners cast their votes,
07:34in the kitchen,
07:37Chef Mike suspects he knows the reason
07:39why the diners have found some of the bhaji's underwhelming.
07:44That flour for me in here
07:46is very, very spongy.
07:50Using the Morrison's bhaji as an example,
07:53Mike can see that several different flours have been used.
07:56Usually, you would use a graham flour or chickpea flour for onion bhaji's.
08:01But they're using wheat flour, maize flour, rice flour, and graham flour.
08:06So, by using wheat flour, it's a cheaper flour than the others.
08:10But wheat flour would make it a little bit denser.
08:14In fact, it's only the M&S product which doesn't contain wheat flour.
08:18They use chickpea and rice flours.
08:20To illustrate what a difference the type and quantity of flour can make,
08:26Mike's going to make his own traditional bhaji's.
08:29Starting with plenty of sliced onions,
08:32ground turmeric,
08:34and other spices and seasonings for flavour.
08:37And then I've just got a couple of sliced red chillies.
08:41I like a bit of spice in my bhaji's.
08:43And then the big difference is the chickpea flour.
08:47No other flour going in this.
08:49Then a little water.
08:53So, the biggest difference between mine and the supermarkets
08:57is they've just got a lot more flour,
09:00whereas here you can see the onions,
09:02and the flour really is just a binding agent.
09:07He fries the balls for two to three minutes.
09:10You can see the onions everywhere.
09:18The spices, beautiful crisp on the outside,
09:21nice and soft in the middle.
09:24That's an onion bhaji.
09:24Back in the restaurant,
09:30with the votes now counted,
09:32it's time to see which supermarket bhaji
09:35is curried favour with our diners.
09:37Diners, we have a winner,
09:39but by a hair's breadth,
09:41it's onion bhaji...
09:43B, which is from M and S.
09:52And it's very, very closely followed,
09:55one vote in it,
09:57by onion bhaji C,
10:01which is from Morrison's.
10:03And the last training behind
10:05is onion bhaji A,
10:07which is from Asda.
10:10So, in the contest between the starters,
10:13the winner, by a nose, is...
10:16M and S Food Indian Takeaway Onion Bhaji's
10:19at £2.75 for 168 grams.
10:23Coming second,
10:25it's Morrison's Takeaway Onion Bhaji's
10:27at £2.50 for 300 grams.
10:30And coming last,
10:32it's Asda Onion Bhaji's
10:34at £1.73 for 200 grams.
10:39Per bhaji,
10:39the winner is over 50% more
10:41than the other two.
10:45But when it comes to taste,
10:47it seems there's not that much difference
10:49between the premium
10:50and mid-range supermarket dishes.
10:57Coming up,
10:58our diners put Prawn Boonah
11:00to the test.
11:02B needs more prawns
11:03and less tomatoes.
11:05Yeah, agreed.
11:05I agree.
11:06And some chutneys
11:07cause a right pickle.
11:12It's very sour,
11:14but I really like it.
11:15Welcome back to the taste test restaurant,
11:33where we're taking our taste buds
11:35to India,
11:36tucking into supermarket versions
11:38of one of Britain's
11:40very favourite cuisines.
11:42Our diners are discovering
11:43which shop-bought foods
11:45deliver spice
11:46and all things nice,
11:48and which
11:49are perhaps less worthy
11:51of your trolley.
11:53Three versions of the same dish
11:55will be put to the taste test
11:56in each round.
11:58Our next dish
11:59is something you can dip,
12:01dollop,
12:01and dunk into.
12:03It's that most convivial
12:06of condiments,
12:07mango chutney.
12:09All right, guys,
12:13let's plate up
12:13these chutneys now, please.
12:15Ready to go.
12:16Man, I love mango.
12:19This is a battle
12:20between a brand
12:21and a mid-market
12:22and a premium supermarket.
12:25But remember,
12:26our diners will have
12:27no idea which is which.
12:29They're just labelled
12:30A, B, and C.
12:32The options are
12:35M&S Food Mango Chutney,
12:39Gita's Premium Mango Chutney,
12:42and Co-op Indian Menu Mango Chutney.
12:46They'll all be served
12:47with the same plain poppadoms.
12:49Service, please.
12:51Let's go, let's go, let's go.
12:54All right, let's get these up.
12:55Oh, here we go.
12:56Oh, blimey.
12:57Wow.
12:57Mmm, smells lovely.
13:03Diners, it's time to taste
13:05mango chutney A.
13:12Jammy.
13:13Yeah.
13:14Not too much heat at all in A.
13:17What do our home-cooked couple
13:19feel about this one?
13:22What do you think
13:23of the composition of it?
13:24Dave.
13:25Good flavour,
13:26but the sweetness was too much.
13:28Very well spot.
13:29Flavours are there.
13:30Tweak the balance.
13:31That's right.
13:33Perhaps mango chutney B
13:35will get the blend of flavours right.
13:45It's very sour,
13:47but I really like it.
13:48Fermented baby food.
13:50You're just harsh.
13:52You're just too harsh.
13:53Not too thick,
13:55not too chunky.
13:56Simple.
13:57I like it.
13:59Will mango chutney C
14:01earn its place
14:02on the poppadom?
14:05That's really good.
14:07That's lovely.
14:09There's lots of mango in it.
14:10Perfect.
14:11It's kind of a good combination
14:13between sweet and sour.
14:14Could this chutney
14:15have that star quality?
14:16Oh, my ineffetly beautiful
14:20Bollywood dancers.
14:22Have you been dazzled by C?
14:24C was the balance between A and B.
14:27It wasn't too thick,
14:28it wasn't too wet,
14:29it wasn't too sweet,
14:30and it wasn't too bland.
14:31Oh, gosh.
14:33Do you feel the same way, girls?
14:34No, I don't.
14:37I like a sweet mango chutney,
14:39and A was the sweetest for me.
14:41So divided opinions from the dancers,
14:44but which dish will top the bill?
14:47Diners,
14:47won't you please vote
14:49for your favourite mango chutney,
14:51A,
14:52B,
14:53or C?
14:55And while the guests
14:55cast their votes,
14:57in the kitchen,
15:01Chef Mike wants to investigate
15:02these three mango chutneys.
15:05He's looking at spice
15:06and texture,
15:08starting with the co-op chutney.
15:10Not much mango in there.
15:13It's mainly this sauce,
15:14this liquid.
15:15The chutney should be much thicker
15:17and shouldn't pour
15:18on the plate like that.
15:20So that's texture.
15:21But what about the spices
15:23in the co-op chutney?
15:24You've got paprika,
15:26chilli powder,
15:27and cardamom.
15:28I would expect to see
15:29a lot more spices in there.
15:32Moving on to the brand guettas,
15:34which looks thicker in texture.
15:37So you can see
15:38lots of different spices
15:39going on here.
15:40This is a whole piece of garlic.
15:44Big, chunky pieces of mango.
15:47There's a whole clove.
15:50I know it's going to pack flavour,
15:52but I don't really want to be chewing
15:55on a whole clove either.
15:58Will the M&S food chutney be similar,
16:00given it contains many
16:01of the same spices as guettas?
16:04Definitely smaller spices.
16:06I really like the big, juicy,
16:08chunky pieces of mango.
16:09It's a nice, fit consistency.
16:11And probably a little bit looser
16:13than guettas,
16:15but obviously nowhere near as loose
16:16as the co-op's version.
16:18We've got some very different chutneys here.
16:20I wonder which way
16:21the diners are going to go.
16:22And back in the restaurant,
16:24those mango chutney results
16:26are about to be announced.
16:28Diners, your votes have been counted,
16:30and we do have a winner
16:32by a country mile.
16:33It is mango chutney...
16:35mango chutney...
16:36C!
16:39Yay!
16:41Which is from M&S.
16:45Now, in second place,
16:47with a mere three votes,
16:49was mango chutney A,
16:52which was the brand guettas.
16:55And in third place,
16:57with no votes at all,
16:59was mango chutney B,
17:01from co-op.
17:03Oh!
17:05Well, thank you
17:06for being so conclusive, diners.
17:09In the competition
17:10between a premium supermarket,
17:12a brand,
17:13and a mid-market supermarket,
17:15the results are...
17:16In first place
17:18is M&S Food Mango Chutney
17:20at £2 for 300 grams.
17:25Second is the brand
17:27Gietas Premium Mango Chutney
17:29at £2.40 for 320 grams.
17:33And coming third
17:34is co-op Indian menu
17:36mango chutney
17:37at £1.40 for 230 grams.
17:42So when it comes to mango chutney,
17:45it seems our diners
17:46prefer a tangy taste
17:47and chunky texture,
17:49and that's worth paying
17:50a bit more for.
17:53Now the guests
17:54are looking forward
17:55to their main course.
17:57Dear diners,
17:58we couldn't lay on
18:00an Indian banquet for you
18:01without a stonking
18:03great curry.
18:05And the joy
18:06of a ready-made curry
18:08is that the supermarkets
18:09have done the hard work
18:10for us.
18:12It's boona.
18:13Frawn boona,
18:14to be precise.
18:20All right, boona time.
18:21This round sees a premium supermarket
18:28pitted against a mid
18:30and a budget supermarket.
18:32The contenders are
18:34Asda Bombaya
18:36King Prawn Boona,
18:38Aldi Gastro
18:39by specially selected
18:41King Prawn Boona,
18:42and Waitrose Prawn Boona.
18:47Service.
18:48Thank you very much, guys.
18:49Let's go.
18:51Oh, that looks lovely.
18:55I'm struggling to find prawns.
18:57Oh, hang on, there's one.
18:58There's one.
18:58It's a token prawn.
19:00Diners,
19:01time to try
19:02Prawn Boona
19:03A.
19:15The prawns are chewy.
19:17It's fairly tomatoes, isn't it?
19:23It's all right.
19:24It needs salt.
19:25It does need a bit of salt.
19:27But the prawns
19:27are a good size, though.
19:29At least one
19:29redeeming factor, then.
19:31But how will
19:32the next candidate compare?
19:33I think Bea's
19:40definitely got more flavour.
19:42Bea needs more prawns
19:43and less tomatoes.
19:45Yeah, agreed.
19:45I agree.
19:47So will Bea be a hit
19:48for our globe-trotting
19:49mother and daughter?
19:51I did like that one.
19:53It's got a good flavour.
19:54It's got, like, lots of spice.
19:55But it doesn't
19:56knock your head off
19:57like I did.
19:58You just have to watch out
20:00for the whole tomato
20:01because if you dig into that,
20:03your white top is gone.
20:04That's very, very true.
20:06Careful of your white blouse,
20:08then, Vicky.
20:10But what are the origins
20:12of this saucy dish?
20:15Historically,
20:15the word curry
20:16wasn't used in India.
20:18Dishes were referred to
20:19by their specific names
20:20like Korma,
20:21Rogan Josh,
20:22and Buna.
20:23The name Buna refers to
20:25the cooking style.
20:27In Urdu,
20:27Buna means to be fried.
20:29The dish,
20:30which originates from Bengal,
20:31is typically prepared
20:33by frying spices
20:34at a high temperature.
20:37The word curry
20:38may come from
20:39the Tamil,
20:40karil,
20:40or kari,
20:41which Portuguese settlers
20:42in India use
20:43to refer to a sauce
20:45or gravy
20:45poured over rice.
20:47British colonialists
20:49came to use the word
20:50for any dish
20:51cooked in a spicy sauce.
20:53When Indian spices
20:54became widely available
20:55in the UK,
20:56curries caught on.
20:58Even Queen Victoria
20:59was fond of chicken curry,
21:01dal,
21:01and pilau.
21:08Our diners are in good company,
21:10then.
21:11But will the next offering
21:13take the crown?
21:15C has the biggest prawns.
21:21That's really sweet,
21:23isn't it?
21:24When it comes to taste,
21:25our couple who love
21:26home cooking
21:27are curry connoisseurs.
21:29Billy,
21:30tell me what you think
21:31of C.
21:32C,
21:32I think it's got
21:33good all-round flavour.
21:34Yes.
21:35It's got a good
21:35combination of spices.
21:37The prawns
21:37are the best quality
21:38out of all the others.
21:39Oh, good.
21:40So that's what I tasted.
21:41I think C's a proper booner.
21:43Gosh.
21:44Thank you very much.
21:45You're welcome.
21:47But which dish
21:48will our diners
21:49think is top-notch
21:50and qualifies
21:51for the winning position?
21:52It's time to vote
21:54for your favourite
21:55prawn booner.
21:56A,
21:57B,
21:59or C.
21:59coming up,
22:05Chef Mike
22:06gives his verdict
22:07on the prawns
22:08in the booners.
22:09They're overcooked.
22:10And supermarket
22:11black dolls
22:12are put to the test.
22:13It tasted the most
22:14authentically Indian
22:16to me.
22:17Welcome back
22:29to the taste test restaurant
22:31and we're sampling
22:32some of the nation's
22:33favourite Indian foods.
22:36My delicious diners
22:37are trying a range
22:39of supermarket prawn booners.
22:41But before I reveal
22:42their verdict,
22:44Mike's going to reveal
22:45the secrets
22:45of that classy curry.
22:48In the kitchen,
22:49Mike's taking a closer look
22:51at the three products
22:52our diners have tasted.
22:54They are
22:54Asda Bombaya
22:56King Prawn Booner,
22:59Aldi Gastro
23:01by Specially Selected
23:02King Prawn Booner,
23:03and Waitrose Prawn Booner.
23:07Each pack serves two.
23:12Our diners expressed
23:14strong views
23:15on the prawns
23:15in the booners,
23:16so Mike is going to look
23:18at how they've been prepared.
23:19He's cooked the curries
23:20according to the instructions.
23:22The challenge
23:23the supermarkets have
23:25is that prawns
23:26can really overcook
23:27quite quickly
23:28and that will affect
23:29not only the taste
23:30but also the texture
23:32of the prawn.
23:33All the supermarket booners
23:35can be cooked
23:35in the microwave
23:36or in the oven
23:37for 25 minutes or more
23:39at at least
23:40170 degrees centigrade.
23:42So Mike wants
23:44to examine
23:44the impact
23:45the cook time
23:46and temperature has
23:47on the prawns
23:48in each curry.
23:49When a prawn
23:50is overcooked,
23:51it dries
23:51and curls up.
23:53He starts
23:54with the Asda Booner.
23:56You can see
23:56they've really curled,
23:58they're really tight,
24:00they're really firm
24:00to touch
24:01and that's basically
24:02because they're overcooked.
24:04It's such a shame
24:05because I'm sure
24:06it was a beautiful prawn
24:07but now it's just
24:09a little bit overcooked
24:10and it's going to be
24:10quite tough.
24:12It serves two
24:13so you would basically
24:14get four and a half
24:15prawns each.
24:17I'd like a few more prawns.
24:19Next,
24:20he looks at the
24:21eight prawns
24:21in the Aldi Booner
24:23from their
24:23specially selected range.
24:25They're very small
24:26king prawns.
24:27Really, really
24:28tough to touch,
24:29really tightly curled
24:31and overcooked
24:33prawn, I'm afraid.
24:35When you start
24:36with a small prawn
24:36and then overcook it,
24:38this is what's
24:39going to happen.
24:40And moving on
24:41to the Waitrose Booner
24:42which also serves two.
24:44So we've got
24:45ten prawns
24:46in the Waitrose one
24:48which is the most
24:49out of any of them.
24:51Straight away for me
24:52these Waitrose prawns
24:53look visibly better.
24:54They haven't curled
24:55as much.
24:56They're probably
24:57not as firm
24:58as the first two
25:00but they're still
25:01quite firm to touch
25:02which makes me think
25:03they are overcooked.
25:05The prawns should be
25:06the star here
25:06but they're not.
25:08But hopefully
25:08there's enough in the
25:09sauces for the diners
25:10to love
25:10so they can make a choice.
25:12So Mike thinks
25:14this round is going
25:15to be all about
25:15the sauce.
25:18Back in the restaurant
25:19we're finding out.
25:21Diners, we have
25:22a pretty clear winner
25:23that managed to amass
25:2512 of your votes.
25:27It is
25:28prawn
25:29booner
25:30beef
25:33which is from
25:36Aldi
25:38and trailing
25:40quite a long way
25:41behind it
25:42are prawn booner
25:43C
25:44which is from
25:44Waitrose
25:45with just two votes
25:47and with only
25:48one vote
25:49prawn booner
25:50A
25:51from Asda.
25:54The leaderboard is
25:55in first place
25:57Aldi
25:58Gastro
25:59by specially selected
26:00King Prawn Booner
26:01at £3.99
26:03for 460 grams.
26:06Coming second
26:07is Waitrose
26:08Prawn Booner
26:09at £4.95
26:10for 350 grams
26:12and in third place
26:15Bombaya
26:16by Asda
26:16King Prawn Booner
26:18at £4.98
26:19for 400 grams.
26:21So would the price
26:23have made a difference
26:24to any of the voters?
26:26Billy
26:27I came to you
26:28when you were trying
26:29C
26:29and I know
26:30you really loved it.
26:31C for me
26:32was the winner
26:32simply with the quality
26:33of the prawns.
26:34I might be able
26:35to change your mind
26:36now
26:37because the curry
26:38you chose
26:39was 60%
26:41more
26:42price-wise
26:43than the curry
26:44that won.
26:45Wow.
26:45Oh my God.
26:46I still prefer
26:47the prawns.
26:48LAUGHTER
26:49So it seems
26:52you don't have
26:53to pay top whack
26:54for a winning
26:55supermarket prawn booner.
26:56time now
27:03for Chef Mike
27:04to prep
27:04the next dish
27:05for our guests
27:06to test.
27:07You know
27:08for me
27:09one of the great
27:10joys of food
27:11from the Indian
27:12subcontinent
27:13is the vast
27:14variety
27:15of side dishes
27:16so
27:17your next course
27:18is the increasingly
27:20fashionable
27:21black doll.
27:23In this challenge
27:30of the doll dishes
27:31two premium
27:32supermarkets
27:32take on
27:33a mid-range
27:34one.
27:35I've got high
27:35expectations
27:36with these.
27:37It's definitely
27:37one of my favourite
27:38Indian dishes.
27:40As ever
27:40they're only
27:41identified
27:42as A
27:42B
27:43and C.
27:45The doll
27:46options are
27:47M&S food
27:49collection
27:498-hour
27:50black doll
27:51Waitrose
27:53number one
27:54slow-cooked
27:55black doll
27:55and
27:56Asda
27:57Bombaya
27:58black lentil
27:59doll
27:59Black doll
28:01is an on-trend
28:02food craze
28:02which has given
28:03a new name
28:04and a new
28:04lease of life
28:05to traditional
28:06doll
28:07McCarney.
28:08All right,
28:09let's go
28:09service,
28:09please.
28:12First two trays.
28:13Here we go.
28:15I'd imagine
28:16it's either got
28:16cream or butter
28:17in there.
28:19Diners,
28:20time to tuck
28:21in to
28:21black doll
28:22A.
28:29These have
28:29got a bit
28:30of a crunch
28:30to them.
28:31Oh, okay,
28:32yeah.
28:36Smokey barbecue
28:36doll.
28:37That was
28:37the smoky one.
28:40There's
28:40all more.
28:42Did the
28:42Bollywood
28:42dancers say
28:43barbecue?
28:45Tom wants
28:45to find out
28:46more.
28:46Hello all.
28:48Hello, hello.
28:49It barely
28:49touched their
28:50tongues
28:50and they
28:51all went
28:51no.
28:52There is
28:52an awful
28:53lot left,
28:53I have to
28:54say.
28:54Yeah.
28:55It's just
28:56got a weird
28:56barbecue,
28:58Texas barbecue
28:59flavor,
29:00which is just
29:00so random,
29:01so confused
29:02by it.
29:02That belongs
29:03nowhere near
29:03a dance.
29:04Nowhere near.
29:06So not
29:07the real deal
29:08for our
29:08Bollywood
29:09dancers.
29:10Will our next
29:11option be deemed
29:12more authentic?
29:15B's quite
29:16nice.
29:16Could have
29:17done a little
29:17bit more
29:18oomph.
29:19Yeah,
29:19cooking a
29:20little bit
29:20of more
29:20chili in it,
29:21more spices in it.
29:22Yeah.
29:23But otherwise,
29:23it's not bad.
29:25So lacking a bit
29:26of kick,
29:27according to our
29:27couple who grew up
29:28on authentic
29:29flavors,
29:30will our curry
29:31loving tradesmen
29:32agree?
29:33How's
29:34Dalby?
29:35It's very
29:35creamy,
29:36a lot of
29:37texture,
29:38but yeah,
29:39no zing,
29:39no particularly
29:40like vibrant
29:41taste.
29:42You expect
29:43a bit of a
29:43punch or a bit
29:44of a zing or
29:45something like
29:45that.
29:46Oh gosh,
29:46I'm really
29:47sorry about
29:47that.
29:48Perhaps the
29:49final tasting
29:50will spice
29:51things up.
29:55Can I use
29:56the word
29:56plant?
29:57Definitely.
29:58Oh dear,
30:03do our
30:03spice loving
30:04sisters agree?
30:06Tell me
30:06about
30:07Dal C.
30:08I don't know
30:09if black
30:09dolls are
30:10supposed to be
30:10spicy,
30:11but a few
30:12chili flakes
30:12wouldn't hurt
30:13anybody.
30:14Definitely
30:14the best out
30:15of A, B
30:16and C.
30:17Other than
30:17lacking a
30:18little bit
30:19of a kick,
30:20it's a very
30:21successful
30:21doll for you.
30:23Yeah?
30:23From somebody
30:24who's never
30:24tried it before,
30:25it's nice.
30:27So C may be
30:28a winner
30:28for our
30:29sisters,
30:30but what
30:30do the rest
30:31of the
30:31guests think?
30:33Diners,
30:34please now
30:34vote for
30:35your favourite
30:36black
30:36doll,
30:37A,
30:38B,
30:39or C.
30:40And while
30:41the diners
30:42vote for
30:42their first
30:43choice,
30:44in the kitchen,
30:47Chef Mike
30:48wants to
30:48discover how
30:49the supermarkets
30:50achieve a
30:51luxurious
30:51source.
30:53So he's
30:53examining the
30:54dolls before
30:54they're cooked,
30:55and has
30:56found something
30:56rather surprising.
30:58You can see
30:59in each one
31:00there's this
31:01big block
31:01of butter,
31:02which as it
31:03cooks is
31:04going to
31:04melt down
31:05and really
31:06add to
31:06that velvety,
31:08creamy texture
31:09that you
31:09would expect
31:10with a
31:10black doll.
31:12And the
31:13supermarkets
31:13have an
31:13extra trick
31:14up their
31:15sleeve.
31:15It's quite
31:16a clever
31:16thing the
31:16supermarkets
31:17have done
31:17here,
31:18because it's
31:19more than
31:19just butter.
31:20They've
31:20flavoured it
31:21with.
31:21I can
31:21see spices
31:22in there,
31:23I can
31:23see herbs
31:23in there.
31:24So it's
31:24going to
31:25really add
31:25to the
31:26layers of
31:26flavour within
31:27this black
31:27doll.
31:28It's not
31:29just butter
31:30that creates
31:30the doll's
31:31texture.
31:32All three
31:33contain
31:33cream,
31:34too.
31:35The cooking
31:35method used
31:36by the
31:36supermarkets
31:37also adds
31:38to the
31:38dish.
31:39Breaking
31:40down those
31:41lentils in
31:41a slow
31:42cook really
31:43thickens the
31:43sauce.
31:44Looking at
31:45the Waitrose
31:46slow-cooked
31:46doll,
31:47for example.
31:48This is
31:48what I'm
31:48looking for
31:49in a
31:49doll.
31:49The
31:50consistency
31:51of the
31:51sauce is
31:52nice and
31:52thick and
31:54creamy.
31:55The lentils
31:56you can see
31:57have broken
31:58down quite
31:59a bit,
31:59but then
32:00there's still
32:00speckles of
32:01whole lentils
32:01in there as
32:02well.
32:03In
32:03comparison,
32:04the
32:04Asda doll
32:05doesn't say
32:05it's slow
32:06cooked.
32:07I can
32:07see a
32:08lot of
32:08big lentils.
32:10I want
32:10to see
32:10those slightly
32:11more broken
32:11down.
32:13Finally,
32:14the M&S
32:14black doll,
32:15which is
32:15slow cooked
32:16for eight
32:17hours.
32:18They're
32:18definitely
32:19more broken
32:19down than
32:20Asda,
32:21but still
32:22not as
32:23broken down
32:23as the
32:24Waitrose
32:24one.
32:25And it's
32:25not as
32:26creamy as
32:27the other
32:28two as
32:28well.
32:29The diners
32:29had some
32:30very strong
32:30opinions about
32:31these,
32:32so it's
32:32going to be
32:32interesting to
32:33see which
32:33one comes out
32:34on top.
32:36And up in the
32:36restaurant,
32:37it's time to
32:38find out.
32:39Diners,
32:40you have
32:41voted,
32:42and there is
32:43what I would
32:43describe as a
32:44comfortable
32:45winner.
32:46winner.
32:47It is
32:48black
32:49doll
32:49C.
32:55We've
32:56got ten
32:57of your
32:57votes,
32:58and this
32:59doll is
33:00from
33:00Waitrose.
33:02Yes!
33:04So in the
33:05match between
33:06the black
33:07dolls,
33:07it's a clear
33:08win for a
33:09premium supermarket.
33:10First is
33:13Waitrose
33:13number one,
33:14slow-cooked
33:15black doll
33:16at £4.95
33:17for 400
33:18grams.
33:20Coming
33:21second is
33:22Asda
33:22Bombaya
33:23black lentil
33:24doll at
33:25£2.97
33:26for 300
33:27grams.
33:28And third
33:29is M&S
33:30food collection
33:31eight-hour
33:32black doll,
33:33costing
33:33£3.50
33:34for 250
33:35grams.
33:37Since
33:37black
33:38doll C
33:38had quite
33:39a sizable
33:39victory,
33:40would anybody
33:41else like
33:42to extol
33:42its virtues?
33:45I will.
33:46It tasted
33:46the most
33:47authentically
33:48Indian
33:48to me.
33:49It tasted
33:50like a black
33:50doll I've
33:51had before.
33:51My mum's
33:52made really
33:53good.
33:54That excites
33:55me hugely.
33:56And you
33:56know your
33:57dolls this
33:58room.
33:59So when
34:00it comes
34:00to black
34:01doll,
34:02our diners
34:02have chosen
34:03a premium
34:03supermarket
34:04based on
34:05taste and
34:06texture.
34:09So
34:09coming up,
34:11naan bread
34:12goes under
34:12the knife.
34:13See,
34:14it's a
34:14unanimous
34:15no.
34:15A unanimous
34:16no.
34:17And Chef
34:18Mike reveals
34:19the supermarket's
34:20special ingredient.
34:21So it's
34:21something they've
34:22added to their
34:22naans to make
34:23it a little
34:24bit softer.
34:37Dearest
34:38diners,
34:39the loveliest
34:40thing about
34:41any feast
34:42is mopping
34:43up at the
34:44end.
34:44The last
34:45droplets of
34:46juice,
34:47the very last
34:48remnants of
34:49sauce,
34:50and is
34:51there any
34:52finer food
34:53for the
34:53great mop
34:54up,
34:55the naan
34:55bread?
34:56There is
34:57actually,
34:58garlic and
34:59coriander naan
35:00bread.
35:05Let's get
35:06these in the
35:06oven now.
35:07All right,
35:08let's go,
35:08Chef.
35:10In this
35:11final round,
35:12it's premium
35:12versus mid-market
35:14versus budget
35:15supermarkets.
35:16And with
35:18each side
35:19dish just
35:20labelled
35:20A,
35:21B,
35:21or C,
35:22the diners
35:22and Tom
35:23won't know
35:24which is
35:24which.
35:27The dishes
35:28are
35:28Waitrose
35:30garlic and
35:31coriander
35:31naans,
35:33Tesco
35:33garlic and
35:34coriander
35:34naan
35:35breads,
35:36and Aldi
35:38garlic and
35:39coriander
35:39naan
35:39breads.
35:41There are
35:42two naans
35:43in each
35:43pack.
35:44Service,
35:45please.
35:46I need
35:47three sets
35:47of hands,
35:48please.
35:49Ooh.
35:51They smell
35:52fantastic.
35:53Really smell
35:53the garlic.
35:55Diners,
35:55it's time
35:56to taste
35:57naan
35:58bread
35:58A.
36:06A is
36:07lovely
36:08and fluffy,
36:09crispy,
36:10got lots
36:10of air
36:10in it.
36:11It's
36:11quite
36:12bread-y.
36:14Crispiness
36:17is good.
36:17Crispiness
36:18is good,
36:18but it's
36:19just
36:19very
36:21doughy
36:22on the
36:22inside.
36:22Yeah,
36:23and there's
36:23no flavour
36:23in it,
36:24to be
36:24honest.
36:26Maybe
36:26naan
36:27bread
36:27B will
36:27rate
36:28better.
36:29Cheers.
36:34This
36:34has the
36:34more,
36:35like,
36:35charred
36:36look.
36:36They're
36:36authentic
36:37naan
36:38look,
36:38very
36:39garlicky.
36:39and I
36:40can taste
36:40the herbs
36:41as well.
36:41It is a bit
36:42chewy,
36:43a bit
36:43doughy as
36:44well.
36:45But overall,
36:45it's a good
36:46naan,
36:46but I think
36:47I prefer
36:47A,
36:48actually.
36:49So mixed
36:49reactions from
36:50our spice-loving
36:51sisters.
36:54But how did
36:55naan make its
36:56way onto the
36:56modern menu?
36:59Naan is
36:59thought to be
37:00named after the
37:01Persian word for
37:02bread,
37:02and is
37:04traditionally
37:04cooked in a
37:05hot tandoor
37:06oven in the
37:07ground or
37:08on wood
37:09charcoal.
37:10It's been
37:11eaten in
37:11India for
37:12centuries.
37:14Records
37:15suggest that
37:16in the
37:1616th century,
37:17it was a
37:18delicacy eaten
37:19only by the
37:19upper classes
37:20because of the
37:21special way
37:22it's cooked.
37:23Mughal emperors
37:24even ate naan
37:25for breakfast.
37:26But by the
37:271700s,
37:29it had become
37:29a staple for
37:30all Indian
37:31classes.
37:33A British
37:34clergyman,
37:35William Took,
37:36wrote about
37:36naan in a
37:37travel log at
37:38the turn of
37:38the 19th century,
37:39and it's been a
37:40huge hit in
37:41the UK ever
37:42since.
37:49But will
37:50today's supermarket
37:51versions be a
37:52hit with our
37:53diners?
37:54They've still
37:54got one more
37:55to sample.
37:57Diners,
37:57time to
37:58taste naan
37:59bread.
38:00See.
38:02Now,
38:05C is crispy
38:06compared to
38:07the other
38:07two,
38:08which were
38:08very doughy.
38:10I think
38:10C's the
38:11nicest texture.
38:12Do you?
38:13But B
38:13is the
38:14best flavour.
38:15Interesting.
38:16And how
38:17is it going
38:17down with
38:18our Bollywood
38:18dancers?
38:20C is a
38:21unanimous no.
38:22A unanimous no.
38:24Yeah,
38:24it just didn't
38:25taste of anything.
38:25Also,
38:26it was so dry.
38:27It was like a
38:28summer day in
38:29August in London.
38:30We just feel like
38:31it's not a naan,
38:32it's just honestly
38:33like a pizza bread.
38:34They also all need
38:35loads of butter.
38:37Yeah.
38:37You cannot have
38:38naan without
38:39butter.
38:40A slab of
38:40butter on there.
38:41Well, I'm very
38:42sorry about that.
38:44Not a hit there,
38:45then.
38:46Time now to find
38:47out which naan
38:48comes out on top.
38:49Diners,
38:50please vote for
38:51your favourite
38:52naan bread.
38:53A,
38:54B,
38:56or C.
38:57And while
38:58they vote,
39:00in the kitchen,
39:02Chef Mike is
39:03revealing how
39:04the supermarkets
39:04create that
39:05winning mix
39:06of fluffy
39:07and crispy.
39:08So,
39:09starting with
39:09the Tesco's,
39:10this one feels
39:11particularly doughy,
39:13quite soft,
39:14to be honest
39:14with you,
39:15and that's
39:16something they
39:16really work
39:17towards,
39:18and I know
39:18that all of
39:19the supermarkets
39:19use spirit
39:21vinegar in
39:22their naan
39:22breads,
39:23and that helps
39:24to break down
39:25the gluten.
39:26So,
39:26it's something
39:27they've added
39:27to their naans
39:28to make it
39:28a little bit
39:29softer.
39:31And on
39:31the Waitrose
39:32naan,
39:33Mike spotted
39:34evidence of
39:35another trick
39:35the supermarkets
39:36use to create
39:37an authentic
39:38texture.
39:39The other
39:39thing the
39:40supermarkets
39:40work really
39:41hard on
39:41achieving is
39:43that classic
39:43look of a
39:44naan,
39:45the speckles
39:45of golden
39:46crust that
39:47you'd usually
39:48get from
39:48cooking in
39:49a tandoor,
39:49or a clay
39:50oven.
39:51I think the
39:51supermarkets
39:52replicate that
39:53by cooking it
39:53over a gas
39:54burner,
39:55which gives
39:56you that
39:57almost charred
39:58look.
40:00The supermarkets
40:01suggest grilling
40:02or baking
40:03their naans,
40:04but Mike's
40:05cooking the
40:05Aldi one
40:06in a dry
40:07pan.
40:07So you can
40:08see it's
40:08much more
40:09charred on
40:10this side.
40:11And his
40:11chef's tip
40:12is to baste
40:13with clarified
40:14butter,
40:15known as
40:15ghee.
40:16Now we're
40:16just going
40:17to give
40:17that a nice
40:18hit of
40:19this ghee.
40:20And that's
40:21going to soak
40:21in that
40:22flavour,
40:22rehydrate a
40:23little bit,
40:24hopefully go
40:24softer with
40:26a little bit
40:26more smokiness
40:27in there as
40:27well.
40:28And you can
40:29see the
40:30difference.
40:31You can smell
40:31the garlic
40:32now, you can
40:33smell that
40:33coriander, you've
40:35got the nice
40:35char marks on
40:36there from the
40:37pan as well.
40:38It's just, it's
40:39a completely
40:39different product.
40:40Back in the
40:47restaurant, it's
40:48results time for
40:49the supermarket
40:50naans which
40:51haven't been
40:51given the
40:52mic treatment.
40:54Diners, your
40:55winner has
40:57scooped up
40:57ten of your
40:58votes.
40:59And it is
41:01naan bread
41:02bean, which
41:07is from
41:08Tesco.
41:10And in
41:11second place,
41:12with half that
41:13number of
41:13votes, five
41:14votes, is
41:15naan bread
41:16A from
41:18Waitrose, and
41:19trailing with
41:20no votes is
41:21naan bread
41:22C from
41:23Aldi.
41:26So in the
41:27contest between
41:28the budget,
41:28premium and
41:29mid-range
41:30supermarket
41:30naans, the
41:32results are
41:33soundly in
41:35first place,
41:36it's Tesco
41:37garlic and
41:38coriander naan
41:39breads, costing
41:4090 pence for
41:41260 grams.
41:44Taking second
41:45place is
41:45Waitrose garlic
41:47and coriander
41:47naans at
41:48£1.25 for
41:50220 grams.
41:53And third, it's
41:55Aldi garlic and
41:56coriander naan
41:57breads, priced at
41:5869 pence for
42:00350 grams.
42:02There are two
42:03naans in each
42:04pack.
42:06So with the winning
42:07naan bread
42:08costing less than
42:09the one in
42:09second place, it
42:11seems the right
42:12taste and
42:12texture doesn't
42:13have to come
42:14with a higher
42:14price tag.
42:16We do in the
42:17room have a
42:17clear winner and
42:18it is something
42:19of a bargain, so
42:21bravo diners!
42:23Our Indian feast is
42:25at an end.
42:31But before we say
42:33namaste, there's
42:35just time for one
42:36final thought from
42:37the restaurant.
42:38You know, it's a
42:39funny thing with
42:40curries.
42:40They used to be so
42:41rare and exotic.
42:43I mean, wars were
42:44fought over spices.
42:46And these days, they
42:47come in all shapes,
42:49sizes and price
42:50ranges.
42:51I mean, look at
42:52our diners they
42:52picked.
42:53Premium, mid-market
42:55and budget
42:56supermarkets.
42:57I suppose it just
42:58proves what those
42:59five very wise
43:01women once told
43:02us.
43:03Spice up your
43:04life.
43:06Cheers.
43:10We're back in the
43:11Taste Test
43:11restaurant for our
43:12new next Thursday
43:13at 7.
43:14Looking for ways
43:16to save some
43:16festive cash?
43:17Discover 30
43:18tips to cut your
43:19Christmas costs
43:20at 7 tomorrow.
43:22And tonight's
43:23preparations are in
43:24full swing for a
43:25very special event
43:26as we join the
43:27Beef Eaters inside
43:28the Tower of London
43:29new next.
43:30noticed.
43:30You're a
43:33first.
43:33You're a
43:34sterisk
43:34member
43:35and
Recommended
43:36
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