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00:00www.feyyaz.tv
00:02Welcome to the taste test restaurant
00:05We've been expecting you
00:07This is no ordinary eatery
00:10Diners, it's time to tuck in
00:13Yes
00:14It's where diners put supermarket foods to the test
00:18Service on the pass
00:20And try before they buy
00:23There's a different cuisine on the menu each week
00:27It looks like you turn the lights out, it'll glow in the dark
00:31But Tom Reed Wilson is always in charge
00:35Oh, do come through
00:37Helping our diners discover which products pack a flavour punch
00:42I want to lick the plate
00:45And which missed the mark
00:48That's disgusting
00:50As we find out which supermarket favourites really offer good value for money
00:57With that big a saving who would go for the bargain
01:01Ooh
01:02While in the kitchen
01:03Chef Mike Reed is on a mission
01:06We need to be focused
01:08And we need to make sure our diners are happy
01:10Yes chef
01:11To discover the tricks of the supermarket trade
01:14The supermarkets have one more secret up their sleeve
01:17To help you decide where to spend
01:19And where to save
01:21For the sake of saving a few bob
01:23I would definitely make the switch
01:24This time
01:27The taste test restaurant is hosting curry night
01:30It tasted like a black dart I've had before
01:32My mum's made
01:33From mouth-watering mains
01:35I think seeds are proper booner
01:36To perfect condiments
01:38That's really good
01:39That's lovely
01:40Mmm
01:41And sumptuous side dishes
01:43To discover which come out on top
01:46They smell fantastic
01:47Really smell the garlic
01:49And which get the boot
01:51That's a bit like a leather shoe
01:53I'm Tom Reed Wilson and welcome to the taste test restaurant
02:09Today my team and I are transforming this place
02:12Into the taste test Taj Mahal
02:15Ready to try the best Indian foods
02:18In British supermarkets
02:20But can we eat like Maharajas
02:23Without spending a mogul emperor's ransom
02:26The restaurant is about to fill up with diners
02:29And while we get ready up here
02:31Down in the kitchen is tonight's master of madras
02:35Super chef Mike Reed
02:37The supermarkets have invested a lot of time and money
02:41In getting these meals right
02:42So we need to work quick, work smart
02:44And deliver some good food, okay?
02:46Yes chef
02:51And it's no wonder the supermarkets want to nail it
02:54In Britain, one third of the population eats curry every week
02:58And sales of ready meal curries are on the rise
03:01In the restaurant, the diners are arriving
03:08Oh hello, welcome
03:10They include
03:11Friends who formed a curry club over 45 years ago
03:15Very, very high standards
03:17I'm a bit nervous of you
03:19Sisters who love spicy food
03:23Two curry-loving tradesmen
03:26Welcome, may I convey you?
03:28Yes
03:29It's quite a short one
03:30A globe-trotting mother and daughter
03:33A husband and wife who love cooking Indian food
03:37Hi Tom
03:38And a Bollywood dance troupe
03:40Look at this sartorial wizardry
03:43Our diners will test five dishes
03:46Tasting three options from major supermarkets each time
03:50But they won't know which is which
03:53They'll then vote anonymously for their favourite
03:56Dear diners, welcome
03:59You know, I really think you're going to love our first course today
04:03If you don't, there could be some argy-bargy
04:07Because...
04:09It's onion-bargy
04:11Yay!
04:12Pretty fabulous!
04:14This round is a battle between a premium and two mid-range supermarkets
04:22In no particular order, our diners will blind test
04:27Morrison's takeaway onion-bargies
04:30Asda onion-bargies
04:31Asda onion-bargies
04:33Asda onion-bargies
04:35And M&S food Indian takeaway onion-bargies
04:38They're labelled A, B and C
04:43But neither the diners nor Tom will know which is which
04:46Service!
04:51Oh, yummy!
04:54Kırmızı değil mi?
04:58Diner, şimdi o zaman.
05:01Onion bhaji, A.
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08:47No other flour going in this.
08:50Then 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, the spices,
09:20beautiful crisp on the outside, nice and soft in the middle.
09:24That's an onion bhaji.
09:29Back in the restaurant, with 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
09:42B,
09:45which is from
09:48M and S.
09:52And it's very, very closely followed,
09:56one vote in it,
09:58by onion bhaji
09:59C,
10:01which is from Morrison's.
10:03And the last training behind
10:05is onion bhaji A,
10:06which is from Asda.
10:10So in the contest between the starters,
10:13the winner by a nose is
10:15M and S food Indian takeaway onion bhaji
10:18at £2.75 for 168 grams.
10:23Coming second,
10:25it's Morrison's takeaway onion bhaji
10:27at £2.50 for 300 grams.
10:30And coming last,
10:32it's Asda onion bhaji
10:34at £1.73 for 200 grams.
10:38Per bhaji,
10:40the winner is over 50% more than the other two.
10:45But when it comes to taste,
10:47it seems there's not that much difference
10:49between the premium and mid-range supermarket dishes.
10:53Coming up,
10:58our diners put prawn boonah to the test.
11:02B needs more prawns and less tomatoes.
11:05Yeah, agreed, agreed.
11:06And some chutneys cause 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 to India,
11:37tucking into supermarket versions
11:38of one of Britain's very favourite cuisines.
11:42Our diners are discovering
11:43which shop-bought foods deliver spice
11:46and all things nice,
11:48and which are perhaps less worthy of your trolley.
11:53Three versions of the same dish
11:55will be put to the taste test in each round.
11:58Our next dish is something
12:00you can dip, dollop, and dunk into.
12:03It's that most convivial of condiments,
12:07mango chutney.
12:09Oh, yeah.
12:12All right, guys,
12:13let's plate up these chutneys now, please.
12:15Ready to go.
12:16Man, I love mango.
12:19This is a battle between a brand
12:21and a mid-market
12:22and a premium supermarket.
12:25But remember,
12:26our diners will have no idea which is which.
12:29They're just labelled A, B, and C.
12:33The options are...
12:36M&S Food Mango Chutney.
12:39Gita's Premium Mango Chutney.
12:42And co-op Indian menu Mango Chutney.
12:46They'll all be served with the same plain poppadons.
12:50Service, please.
12:51Let's go, let's go, let's go.
12:53Thank you.
12:54All right, let's get these up.
12:56Oh, here we go.
12:56Oh, blimey.
12:57Wow.
13:00Mmm.
13:01Smells lovely.
13:02Diners,
13:03It's time to taste Mango Chutney A.
13:13Jammy.
13:13Yeah.
13:14Not too much heat at all in A.
13:17What do our home-cooked couple feel about this one?
13:22What do you think of the composition of it?
13:24Do you?
13:25Good flavour, but the sweetness was too much.
13:28Very well-spiced.
13:29Flavours there, tweak the balance.
13:31That's right.
13:33Perhaps Mango Chutney B will get the blend of flavours right.
13:37It's very sour, but 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 earn its place on the poppadom?
14:03That's really good.
14:07That's lovely.
14:08Mm-hmm.
14:08Mmm.
14:09There's lots of mango in it.
14:10Perfect.
14:11It's kind of a good combination between sweet and sour.
14:14Could this chutney have that star quality?
14:17Oh, my inefforably beautiful Bollywood dancers.
14:22Have you been dazzled by sea?
14:24Sea was the balance between A and B.
14:26It wasn't too thick.
14:28It wasn't too wet.
14:29It wasn't too sweet.
14:31And it wasn't too bland.
14:32Oh, gosh.
14:33Do you feel the same way, girls?
14:34No, I don't.
14:37I like a sweet mango chutney, and A was the sweetest for me.
14:41So divided opinions from the dancers, but which dish will top the bill?
14:47Diners, won't you please vote for your favourite mango chutney?
14:51A, B, or C?
14:54And while the guests cast their votes...
14:57..in the kitchen, Chef Mike wants to investigate these three mango chutneys.
15:05He's looking at spice and texture, starting with the co-op chutney.
15:09Not much mango in there.
15:11It's mainly this sauce, this liquid.
15:15The chutney should be much thicker and shouldn't pour on a plate like that.
15:20So that's texture.
15:21But what about the spices in the co-op chutney?
15:24You've got paprika, chilli powder, and cardamom.
15:28I would expect to see a lot more spices in there.
15:31Moving on to the brand Gietas, which looks thicker in texture.
15:37So you can see lots of different spices going on here.
15:40This is a whole piece of garlic.
15:44Big, chunky pieces of mango.
15:47There's a whole clove.
15:49I know it's going to pack flavour,
15:52but I don't really want to be chewing on a whole clove, either.
15:58Will the M&S food chutney be similar,
16:00given it contains many of the same spices as Gietas?
16:04Definitely smaller spices.
16:06I really like the big, juicy, chunky pieces of mango.
16:09It's a nice-fit consistency.
16:12And probably a little bit looser than Gietas,
16:14but obviously nowhere near as loose as the co-op's version.
16:17We've got some very different chutneys here.
16:20I wonder which way the diners are going to go.
16:23And back in the restaurant,
16:24those mango chutney results are about to be announced.
16:28Diners, your votes have been counted,
16:30and we do have a winner by a country mile.
16:33It is mango chutney...
16:38..C.
16:39Yay!
16:41Which is from M&S.
16:44Now, in second place, with a mere three votes,
16:49was mango chutney A,
16:52which was the brand Gietas.
16:55And in third place, with no votes at all,
16:59was mango chutney B from Co-op.
17:03Oh!
17:03Well, thank you for being so conclusive, Diners.
17:09In the competition between a premium supermarket,
17:12a brand, and a mid-market supermarket,
17:15the results are...
17:17In first place is M&S Food Mango Chutney
17:20at £2 for 300 grams.
17:25Second is the brand Gietas Premium Mango Chutney
17:29at £2.40 for 320 grams.
17:32And coming third is Co-op Indian Menu Mango Chutney
17:37at £1.40 for 230 grams.
17:42So when it comes to mango chutney,
17:45it seems our diners prefer a tangy taste and chunky texture,
17:49and that's worth paying a bit more for.
17:53Now the guests are looking forward to their main course.
17:56Dear diners, we couldn't lay on an Indian banquet for you
18:01without a stonking great curry.
18:05Oh!
18:06And the joy of a ready-made curry
18:08is that the supermarkets have done the hard work for us.
18:12It's boonah, prawn boonah, to be precise.
18:15Oh!
18:20All right, boonah time.
18:21This round sees a premium supermarket
18:28pitted against a mid- and a budget supermarket.
18:32The contenders are...
18:35Asda Bombaya King Prawn Boonah
18:37Aldi Gastro by Specially Selected King Prawn Boonah
18:42and Waitrose Prawn Boonah.
18:46Service!
18:48Thank you very much, guys.
18:49Let's go.
18:50Oh, that looks lovey!
18:55I'm struggling to find prawns.
18:57Oh, hang on, there's one.
18:58There's a token prawn.
19:00Diners, time to try prawn boonah A.
19:15The prawn's so chewy.
19:17It's fairly tomato, right?
19:20It's all right.
19:24It needs salt.
19:25The girls need a bit of salt.
19:27Well, the prawns are a good size, though.
19:29At least one redeeming factor, then.
19:31But how will the next candidate compare?
19:33I think Bee's definitely got more flavour.
19:44Bee needs more prawns and less tomatoes.
19:44Yeah, agreed.
19:45Agreed.
19:46So will Bee be a hit for our globe-trotting mother and daughter?
19:50I did like that one.
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 knock your head off like I did.
19:58You just have to watch out for the whole tomato, because if you dig into that, your white top is gone.
20:04That's very, very true.
20:06Careful of your white blouse, then, Vicky.
20:10But what are the origins of this saucy dish?
20:13Historically, the word curry wasn't used in India.
20:18Dishes were referred to by their specific names, like korma, roganjosh, and boona.
20:23The name boona refers to the cooking style.
20:27In Urdu, boona means to be fried.
20:30The dish, which originates from Bengal, is typically prepared by frying spices at a high temperature.
20:35The word curry may come from the Tamil, karil, or kari, which Portuguese settlers in India used to refer to a sauce or gravy poured over rice.
20:47British colonialists came to use the word for any dish cooked in a spicy sauce.
20:53When Indian spices became widely available in the UK, curries caught on.
20:58Even Queen Victoria was fond of chicken curry, dal, and pilau.
21:05Our diners are in good company, then.
21:11But will the next offering take the crown?
21:15Sea has the biggest prawns.
21:21That's really sweet, isn't it?
21:24When it comes to taste, our couple who love home cooking are curry connoisseurs.
21:29Billy, tell me what you think of sea.
21:32Sea, I think it's got good all-round flavour.
21:35Yes.
21:35It's got a good combination of spices.
21:37The prawns are the best quality out of all the others.
21:39Oh, good.
21:40So that's what I tasted.
21:41I think sea's a proper booner.
21:43Gosh.
21:44Thank you very much.
21:45You're welcome.
21:47But which dish will our diners think is top-notch and qualifies for the winning position?
21:52It's time to vote for your favourite prawn booner.
21:56A, B, or C.
21:59Coming up, Chef Mike gives his verdict on the prawns in the booners.
22:09They're overcooked.
22:10And supermarket black dolls are put to the test.
22:13It tasted the most authentically Indian to me.
22:17Welcome back to the taste test restaurant.
22:31And we're sampling some of the nation's favourite Indian foods.
22:35My delicious diners are trying a range of supermarket prawn booners.
22:41But before I reveal their verdict, Mike's going to reveal the secrets of that classy curry.
22:48In the kitchen, Mike's taking a closer look at the three products our diners have tasted.
22:54They are Asda Bombaya King Prawn Booner.
22:59Aldi Gastro by Specially Selected King Prawn Booner.
23:04And Waitrose Prawn Booner.
23:07Each pack serves two.
23:09Our diners expressed strong views on the prawns in the booners, so Mike is going to look at how they've been prepared.
23:19He's cooked the curries according to the instructions.
23:23The challenge the supermarkets have is that prawns can really overcook quite quickly.
23:28And that will affect not only the taste, but also the texture of the prawn.
23:32All the supermarket booners can be cooked in the microwave or in the oven for 25 minutes or more at at least 170 degrees centigrade.
23:42So Mike wants to examine the impact the cook time and temperature has on the prawns in each curry.
23:49When a prawn is overcooked, it dries and curls up.
23:53He starts with the Asda Booner.
23:55You can see they've really curled, they're really tight, they're really firm to touch.
24:01And that's basically because they're overcooked.
24:04It's such a shame because I'm sure it was a beautiful prawn.
24:08But now it's just a little bit overcooked and it's going to be quite tough.
24:12It serves two.
24:13So you would basically get four and a half prawns each.
24:17I'd like a few more prawns.
24:19Next, he looks at the eight prawns in the Aldi Booner from their Specially Selected range.
24:25They're very small king prawns.
24:27Really, really tough to touch.
24:30Really tightly curled.
24:31An overcooked prawn, I'm afraid.
24:35When you start with a small prawn and then overcook it, this is what's going to happen.
24:40And moving on to the Waitrose Booner, which also serves two.
24:44So we've got ten prawns in the Waitrose one, which is the most out of any of them.
24:51Straight away for me, these Waitrose prawns look visibly better.
24:54They haven't curled as much.
24:56They're probably not as firm as the first two, but they're still quite firm to touch, which makes me think they are overcooked.
25:05The prawns should be the star here, but they're not.
25:08But hopefully there's enough in the sauces for the diners to love so they can make a choice.
25:12So Mike thinks this round is going to be all about the sauce.
25:18Back in the restaurant, we're finding out.
25:21Diners, we have a pretty clear winner that managed to amass 12 of your votes.
25:27It is Prawn Booner B, which is from Aldi.
25:38And trailing quite a long way behind it are Prawn Booner C, which is from Waitrose, with just two votes.
25:47And with only one vote, Prawn Booner A from Asda.
25:52The leaderboard is, in first place, Aldi Gastro by specially selected King Prawn Booner at £3.99 for 460 grams.
26:06Coming second is Waitrose Prawn Booner at £4.95 for 350 grams.
26:12And in third place, Bombaya by Asda, King Prawn Booner at £4.98 for 400 grams.
26:21So would the price have made a difference to any of the voters?
26:26Billy, I came to you when you were trying C, and I know you really loved it.
26:31C for me was simply the quality of the prawns.
26:34I might be able to change your mind now, because the curry you chose was 60% more, price-wise, than the curry that won.
26:45Oh, wow.
26:45Oh, my God.
26:46I still prefer the prawns.
26:51So it seems you don't have to pay top whack for a winning supermarket Prawn Booner.
26:56Time now for Chef Mike to prep the next dish for our guests to test.
27:08You know, for me, one of the great joys of food from the Indian subcontinent is the vast variety of side dishes.
27:16So your next course is the increasingly fashionable Black Dahl.
27:23In this challenge of the Dahl dishes, two premium supermarkets take on a mid-range one.
27:35I've got high expectations with these.
27:37It's definitely one of my favourite Indian dishes.
27:40As ever, they're only identified as A, B and C.
27:45The Dahl options are...
27:48M&S Food Collection 8-Hour Black Dahl.
27:51Waitrose No. 1 Slow-Cooked Black Dahl.
27:56And Asda Bombaya Black Lentil Dahl.
28:00Black Dahl is an on-trend food craze which has given a new name and a new lease of life to traditional Dahl McCarney.
28:08All right, let's go service, please.
28:11Thank you. First two trays.
28:13Here we go.
28:14Thank you.
28:15I'd imagine it's either got cream or butter in there.
28:17Diners, time to tuck in to Black Dahl A.
28:29These have got a bit of a crunch to them, which is good.
28:32Oh, OK, yeah.
28:36Smoky barbecue doll.
28:37Did the Bollywood dancers say barbecue?
28:45Tom wants to find out more.
28:47Hello, all.
28:48Hello, hello.
28:49It barely touched their tongues and they all went, no.
28:52There is an awful lot left, I have to say.
28:54Yeah.
28:55It's just got a weird barbecue, Texas barbecue flavour, which is just so random, I'm so confused by it.
29:02That belongs nowhere near a dahl.
29:04Yeah.
29:04Nowhere near.
29:06So not the real deal for our Bollywood dancers.
29:10Will our next option be deemed more authentic?
29:15The B is quite nice.
29:16Could have done a little bit more oomph.
29:19Yeah, cooking a little bit of more chilli in it, with more spices in it, yeah.
29:23But otherwise, it's not bad.
29:25So lacking a bit of kick, according to our couple who grew up on authentic flavours,
29:30will our curry-loving tradesmen agree?
29:33How's Dahl B?
29:35It's very creamy, a lot of texture, but yeah, no zing, no particularly, like, vibrant taste.
29:42You expect a bit of a punch or a bit of a zing or something like that.
29:45Oh, gosh, I'm really sorry about that.
29:48Perhaps the final tasting will spice things up.
29:55Can I use the word plant?
29:57Definitely.
29:58Oh, sure, you'll use the word plant.
29:59We'll go with plant.
30:00Oh, dear.
30:03Do our spice-loving sisters agree?
30:06Tell me about dahlsy.
30:08I don't know if black dahls are supposed to be spicy,
30:11but a few chilli flakes wouldn't hurt anybody.
30:13Definitely the best out of A, B and C.
30:17Other than lacking a little bit of a kick, it's a very successful dahl for you.
30:23Yeah?
30:23From somebody who's never tried it before, it's nice.
30:27So C may be a winner for our sisters, but what do the rest of the guests think?
30:32Diners, please now vote for your favourite black dahl, A, B or C.
30:40And while the diners vote for their first choice...
30:44..in the kitchen, Chef Mike wants to discover
30:49how the supermarkets achieve a luxurious sauce.
30:53So he's examining the dahls before they're cooked
30:55and has found something rather surprising.
30:58You can see in each one there's this big block of butter,
31:02which, as it cooks, is going to melt down
31:05and really add to that velvety, creamy texture
31:09that you would expect with a black dahl.
31:12And the supermarkets have an extra trick up their sleeve.
31:15It's quite a clever thing the supermarkets have done here
31:17because it's more than just butter.
31:20that they've flavoured it with.
31:21I can see spices in there, I can see herbs in there.
31:24So it's going to really add to their layers of flavour
31:27within this black dahl.
31:28It's not just butter that creates the dahl's texture.
31:32All three contain cream, too.
31:35The cooking method used by the supermarkets also adds to the dish.
31:39Breaking down those lentils in a slow cook
31:42really thickens the sauce.
31:44Looking at the Waitrose slow-cooked dahl, for example...
31:48This is what I'm looking for in a dahl.
31:50The consistency of the sauce is nice and thick and creamy.
31:55The lentils, you can see, have broken down quite a bit.
31:59But then there's still speckles of whole lentils in there as well.
32:03In comparison, the Asda dahl doesn't say it's slow-cooked.
32:07I can see a lot of big lentils.
32:10I want to see those slightly more broken down.
32:13Finally, the M&S black dahl, which is slow-cooked for eight hours.
32:17They're definitely more broken down than Asda,
32:21but still not as broken down as the Waitrose one.
32:25And it's not as creamy as the other two as well.
32:29The diners had some very strong opinions about these,
32:32so it's going to be interesting to see which one comes out on top.
32:35And up in the restaurant, it's time to find out.
32:39Diners, you have voted.
32:42And there is what I would describe as a comfortable winner.
32:46It is black dahl C.
32:55We've got ten of your votes,
32:58and this dahl is from Waitrose.
33:02Yes!
33:04So in the match between the black dahls,
33:07it's a clear win for a premium supermarket.
33:10First is Waitrose No. 1,
33:14slow-cooked black dahl at £4.95 for 400 grams.
33:20Coming second is Asda Bombaya black lentil dahl
33:24at £2.97 for 300 grams.
33:28And third is M&S Food Collection 8-hour black dahl,
33:33costing £3.50 for 250 grams.
33:36Since Black Dahl C had quite a sizeable victory,
33:41would anybody else like to extol its virtues?
33:45Oh, well, it tasted the most authentically Indian to me.
33:50It tasted like a black dahl I've had before.
33:51My mum's made really good.
33:54That excites me hugely.
33:56And you know your dahls this room.
33:59So when it comes to Black Dahl,
34:01our diners have chosen a premium supermarket
34:04based on taste and texture.
34:09Sherbet.
34:10Cheers.
34:10Coming up, naan bread goes under the knife.
34:13See, it's a unanimous no.
34:15A unanimous no.
34:17And Chef Mike reveals the supermarket's special ingredient.
34:21So it's something they've added to their naans
34:23to make it a little bit softer.
34:24Dearest diners,
34:39the loveliest thing about any feast
34:42is mopping up at the end.
34:44The last droplets of juice,
34:47the very last remnants of sauce,
34:50and is there any finer food for the great mop-up,
34:55the naan bread?
34:56There is, actually.
34:58Garlic and coriander naan bread.
35:00Whoa!
35:05Let's get these in the oven now.
35:08All right, let's go, Chef.
35:08In this final round,
35:12it's premium versus mid-market versus budget supermarkets.
35:18And with each side dish just labelled A, B, or C,
35:22the diners and Tom won't know which is which.
35:26The dishes are
35:28Waitrose, garlic and coriander naans,
35:33Tesco, garlic and coriander naan breads,
35:36and Aldi, garlic and coriander naan breads.
35:41There are two naans in each pack.
35:45Service, please.
35:46I need three sets of hands, please.
35:49Ooh.
35:50Ooh.
35:51They smell fantastic.
35:53Really smell the garlic.
35:54Diners, it's time to taste naan bread A.
36:06A is lovely and fluffy, crispy.
36:10We've got lots of air in it.
36:11It's quite bread-y.
36:16Crispiness is good.
36:17Crispiness is good.
36:18Really?
36:19But it's just very doughy on the inside.
36:22Yeah, and there's no flavour in it, to be honest.
36:26Maybe naan bread B will rate better.
36:29Cheers.
36:30Cheers.
36:34This has the more, like, charred look.
36:36They're authentic naan look.
36:38Very garlicky.
36:40And I can taste the herbs as well.
36:41It is a bit chewy.
36:43Mmm.
36:43A bit doughy as well.
36:45But overall, it's a good naan.
36:46But I think I prefer A, actually.
36:49So mixed reactions from our spice-loving sisters.
36:52But how did naan make its way onto the modern menu?
36:59Naan is thought to be named after the Persian word for bread.
37:03And is traditionally cooked in a hot tandoor oven in the ground.
37:08Or on wood charcoal.
37:10It's been eaten in India for centuries.
37:13Records suggest that in the 16th century, it was a delicacy eaten only by the upper classes because of the special way it's cooked.
37:23Mughal emperors even ate naan for breakfast.
37:26But by the 1700s, it had become a staple for all Indian classes.
37:31A British clergyman, William Took, wrote about naan in a travel log at the turn of the 19th century.
37:39And it's been a huge hit in the UK ever since.
37:43Mmm.
37:48But will today's supermarket versions be a hit with our diners?
37:53They've still got one more to sample.
37:57Diners, time to taste naan bread, sea.
38:04Ooh.
38:05Now, sea is crispy.
38:06Compared to the other two, which were very doughy.
38:10I think sea's the nicest texture.
38:12Do you?
38:13But B is the best flavour.
38:15Interesting.
38:15And how is it going down with our Bollywood dancers?
38:20Sea is a unanimous no.
38:22A unanimous no.
38:24Yeah, it just didn't taste of anything.
38:26Also, it was so dry.
38:27It was like a summer day in August in London.
38:30We just feel like it's not a naan.
38:32It's just honestly like a pizza bread.
38:34They also all need loads of butter.
38:37Yeah.
38:37You cannot have naan without butter.
38:40Slab of butter on there.
38:41Well, I'm very sorry about that.
38:43Not a hit there, then.
38:46Time now to find out which naan comes out on top.
38:49Diners, please vote for your favourite naan bread.
38:53A, B or C.
38:57And while they vote...
39:00..in the kitchen,
39:02Chef Mike is revealing how the supermarkets create
39:05that winning mix of fluffy and crispy.
39:08So, starting with the Tescos,
39:10This one feels particularly doughy,
39:13quite soft, to be honest with you.
39:15And that's something they really work towards.
39:18And I know that all of the supermarkets
39:20use spirit vinegar in their naan breads,
39:23and that helps to break down the gluten.
39:26So it's something they've added to their naans
39:28to make it a little bit softer.
39:29And on the Waitrose naan,
39:33Mike spotted evidence of another trick
39:35the supermarkets use to create an authentic texture.
39:39The other thing the supermarkets work really hard on achieving
39:42is that classic look of a naan,
39:45the speckles of golden crust
39:47that you'd usually get from cooking in a tandoor or a clay oven.
39:51I think the supermarkets replicate that
39:53by cooking it over a gas burner,
39:55which gives you that almost charred look.
39:58The supermarkets suggest grilling or baking their naans,
40:04but Mike's cooking the Aldi one in a dry pan.
40:07So you can see it's much more charred on this side.
40:11And his chef's tip is to baste with clarified butter,
40:15known as ghee.
40:16Now we're just going to give that a nice hit of this ghee,
40:20and that's going to soak in that flavour,
40:22rehydrate a little bit,
40:24hopefully go softer
40:25with a little bit more smokiness in there as well.
40:28And you can see the difference.
40:31You can smell the garlic now,
40:33you can smell that coriander,
40:34you've got the nice char marks on there from the pan as well.
40:38It's just, it's a completely different product.
40:40Back in the restaurant,
40:48it's results time for the supermarket naans,
40:50which haven't been given the mic treatment.
40:54Diners,
40:55your winner
40:56has scooped up
40:57ten of your votes.
40:59And it is
41:01naan bread
41:02which is from Tesco.
41:10And in second place,
41:12with half that number of votes,
41:14five votes,
41:15is naan bread
41:16A
41:17from Waitrose.
41:19And trailing with no votes
41:21is naan bread C
41:23from Aldi.
41:24So in the contest between the budget,
41:29premium and mid-range supermarket naans,
41:32the results are
41:33Soundly in first place,
41:36it's Tesco garlic and coriander naan breads,
41:39costing 90 pence for 260 grams.
41:44Taking second place is Waitrose garlic and coriander naans
41:48at £1.25 for 220 grams.
41:54And third,
41:55it's Aldi garlic and coriander naan breads,
41:58priced at 69 pence for 350 grams.
42:02There are two naans in each pack.
42:06So with a winning naan bread
42:08costing less than the one in second place,
42:11it seems the right taste and texture
42:13doesn't have to come with a higher price tag.
42:16We do in the room
42:17have a clear winner
42:18and it is something of a bargain.
42:21So, bravo diners!
42:23Our Indian feast is at an end.
42:31But before we say namaste,
42:34there's just time
42:35for one final thought
42:37from the restaurant.
42:38You know, it's a funny thing with curries.
42:40They used to be so rare and exotic.
42:43I mean, wars were fought
42:44over spices.
42:46And these days,
42:47they come in all shapes,
42:49sizes and price ranges.
42:51I mean, look at our diners.
42:52They picked premium,
42:54mid-market and budget supermarkets.
42:57I suppose it just proves
42:59what those five very wise women
43:01once told us.
43:03Spice up your life.
43:05Cheers.
43:10We're back in the Taste Test restaurant
43:12brand new next Thursday
43:13at seven.
43:15Looking for ways to save
43:16some festive cash
43:17and discover 30 tips
43:19to cut your Christmas costs
43:20at seven tomorrow.
43:22And tonight's preparations
43:23are in full swing
43:24for a very special event
43:26as we join the beef eaters
43:27inside the Tower of London
43:29new next.
43:30We'll be right back.
43:31We'll be right back.
43:32We'll be right back.
43:33We'll be right back.
43:33We'll be right back.
43:35We'll be right back.
43:37Have a great time.
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