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00:00We've been expecting you
00:03This is no ordinary eatery
00:05Diners, it's time to tuck in
00:09It's where diners put supermarket foods to the test
00:14Service on the path and try before they buy
00:20There's a different cuisine on the menu each week. It looks like you turn the lights out. It'll go in the dark
00:25But Tom Reed Wilson is always in charge. Oh do come through
00:33Helping our diners discover which products pack a flavor punch. I want to lick the plate and
00:41Which miss the mark? That's disgusting
00:45As we find out which supermarket favorites really offer good value for money
00:51With that bigger saving who would go for the bargain?
00:55Oh while in the kitchen
00:58Chef Mike Reed is on a mission
01:01We need to be focused and we need to make sure our diners are happy. Yes chef to discover the tricks of the supermarket trade
01:08The supermarkets have one more secret up their sleeve to help you decide where to spend and
01:14Where to save for the sake of saving a few Bob. I would definitely make the switch
01:20This time the taste test restaurant is hosting curry night
01:25It tasted like a black dial I've had before my mom's made from mouth-watering mains
01:29I think seeds a proper boonah to perfect condiments. That's really good. That's lovely
01:35Mm-hmm and sumptuous side dishes to discover which come out on top
01:41They smell fantastic really smell the garlic and which get the boot. That's a bit like a leather shoe
01:47I'm Tom Reed Wilson and welcome to the taste test restaurant today
02:04My team and I transforming this place into the taste test Taj Mahal ready to try the best Indian foods in British supermarkets
02:14But can we eat like maharajah's without spending a mogul emperor's ransom?
02:20The restaurant is about to fill up with diners and while we get ready up here down in the kitchen is tonight's
02:28master of madras
02:30Super chef Mike Reed the supermarkets have invested a lot of time and money in getting these meals, right?
02:37So we need to work quick work smart and deliver some good food, okay? Yes, chef
02:45And it's no wonder the supermarkets want to nail it in Britain
02:49One-third of the population eats curry every week and sales of ready-meal curries are on the rise
02:55In the restaurant the diners are arriving oh
03:03Hello welcome they include friends who formed a curry club over 45 years ago very very high standards. I'm a bit nervous of you
03:16Sisters who love spicy food
03:18Two curry loving tradesmen welcome
03:22May I convey you? Yeah, it's quite a short one a globe trotting mother and daughter a
03:29Husband and wife who love cooking Indian food and a Bollywood dance troupe
03:35Look at this sartorial wizardry our diners will test five dishes tasting three options from major supermarkets each time
03:45But they won't know which is which
03:48They'll then vote anonymously for their favorite
03:51Dear diners welcome
03:54You know, I really think you're gonna love our first course today if you don't there could be some archie bargie
04:03Because it's onion bargie
04:06This round is a battle between a premium and two mid-range supermarkets
04:18In no particular order our diners will blind test
04:23Morrison's takeaway onion bargees
04:27Asda onion bargees and
04:30M&S food Indian takeaway onion bargees
04:34They're labeled a B and C
04:37But neither the diners nor Tom will know which is which
04:41Service
04:45Oh yummy
04:48They look great, but the sea looks like a chicken nuggets
04:53Diners it's time to taste onion bargie a
04:57It's not soggy. I've finished it. So I think I like it
05:09Oh
05:15It's a bit chewy isn't it? That's a bit like a leather shoe
05:22So will the next offering be more to our diners liking diners it's time to taste onion bargie B
05:29I think the spices are better than A
05:31I think the spices are better than A
05:34Definitely
05:36So is bargie B hitting the spot for our curry-loving tradesmen?
05:40Are you very well versed in curry?
05:42Yes, I'm a hell of a bargie guy. I thought that B
05:46Was very oniony is oniony a word Tom. It is absolutely a word
05:52So it seems onions are key, but what exactly is a bargie?
05:56The word bargie means fried vegetables in Hindi and they can be made using a variety of them
06:04It's believed bargees originate from Southwest India and were traditionally eaten as a snack with a cup of tea
06:12During the colonial era Brits who spent time in India developed a taste for these spicy fritters and brought the idea back to the UK
06:19But it was the 1960s and 70s which saw a boom in UK curry houses and the onion bargie becoming the popular dish it is today
06:39But when it comes to the supermarket variety will onion bargie C be as popular?
06:45I'm looking for onions
06:50I mean you wouldn't know it was onions
06:55No
06:56How does it rate with our spice-loving sisters?
06:59Tell me about onion bargie C
07:02C was very crispy to be fair. Had a nice crisp to it
07:05It's just missing texture. It was just very thick and kind of dry at the same time
07:10So with all three tasted, it's crunch time for these starters
07:16Diners, it's time to vote for your favourite onion bargie. Will it be A, B or C?
07:26While our diners cast their votes
07:29In the kitchen, Chef Mike suspects he knows the reason why the diners have found some of the bargies underwhelming
07:36That flour for me in here is very, very spongy
07:44Using the Morrison's bargie as an example, Mike can see that several different flours have been used
07:50Usually you would use a gram flour or chickpea flour for onion bargies
07:55But they're using wheat flour, maize flour, rice flour and gram flour
08:01So by using wheat flour, it's a cheaper flour than the others
08:05But wheat flour would make it a little bit denser
08:07In fact, it's only the M&S product which doesn't contain wheat flour
08:13They use chickpea and rice flours
08:16To illustrate what a difference the type and quantity of flour can make
08:20Mike's going to make his own traditional bargies
08:24Starting with plenty of sliced onions
08:26Ground turmeric
08:28And other spices and seasonings for flavour
08:31And then I've just got a couple of sliced red chillies
08:35I like a bit of spice in my bargies
08:38And then the big difference is the chickpea flour
08:42No other flour going in this
08:44Then a little water
08:48So the biggest difference between mine and the supermarkets
08:52Is they've just got a lot more flour
08:54Whereas here you can see the onions
08:57And the flour really is just a binding agent
09:03He fries the balls for two to three minutes
09:11You can see the onions everywhere
09:13The spices, beautiful crisp on the outside
09:16Nice and soft in the middle
09:18That's an onion bargie
09:19Back in the restaurant
09:25With the votes now counted
09:27It's time to see which supermarket bargies curried favour with our diners
09:32Diners we have a winner
09:34But by hair's breadth
09:36It's onion bargie
09:40B
09:42Which is from
09:44M&S
09:45And it's very very closely followed
09:50One vote in it
09:52By onion bargie
09:54C
09:56Which is from Morrison's
09:58And at last training behind
10:00Is onion bargie A
10:02Which is from
10:04Asda
10:06So in the contest between the starters
10:08The winner by a nose is
10:10M&S food Indian takeaway onion bargies
10:12At two pounds seventy five for a hundred and sixty eight grams
10:17Coming second
10:19It's Morrison's takeaway onion bargies
10:22At two pounds fifty for three hundred grams
10:25And coming last
10:27It's Asda onion bargies
10:29At one pound seventy three for two hundred grams
10:32Per bargie the winner is over fifty percent more than the other two
10:37But when it comes to taste it seems there's not that much difference between the premium and mid-range supermarket dishes
10:52Coming up our diners put prawn boona to the test
10:56Bee needs more prawns and less tomatoes
10:58Yeah agreed
11:00I agree
11:02And some chutneys cause a right pickle
11:04It's very sour but I really like it
11:08It's very sour but I really like it
11:09Welcome back to the taste test restaurant where we're taking our taste buds to India
11:31Tucking into supermarket versions of one of Britain's very favourite cuisines
11:36Our diners are discovering which shop bought foods deliver spice and all things nice
11:43And which are perhaps less worthy of your trolley
11:48Three versions of the same dish will be put to the taste test in each round
11:53Our next dish is something you can dip, dollop and dunk into
11:58It's that most convivial of condiments
12:02Mango chutney
12:03Chutney
12:07Alright guys let's plate up these chutneys now please
12:10Ready to go
12:12Man I love mango
12:14This is a battle between a brand
12:16And a mid-market
12:18And a premium supermarket
12:20But remember our diners will have no idea which is which
12:24They're just labelled A, B and C
12:28The options are
12:30M&S food mango chutney
12:33Gita's premium mango chutney
12:36And co-op Indian menu mango chutney
12:40They'll all be served with the same plain poppadoms
12:44Service please
12:46Let's go, let's go, let's go
12:48Thank you
12:49Alright let's get these up
12:51Oh here we go, oh blimey
12:53Wow
12:55Mmm, smells lovely
12:57Diners, it's time to taste mango chutney A
13:01Jammy
13:02Yeah
13:04Not too much heat at all in A
13:07Jammy, not too much heat at all in A
13:10What do our home cook couple feel about this one?
13:15What do you think of the composition of it?
13:18Oh my god, Dave
13:20Good flavour but the sweetness was too much
13:22Very well-spiced
13:23Flavours is there, tweak the balance
13:26That's right
13:28Perhaps mango chutney B will get the blend of flavours right
13:40It's very sour but I really like it
13:43Fermented baby food
13:45You're just harsh, you're just too harsh
13:48Not too thick, not too chunky
13:51Simple, I like it
13:54Will mango chutney C earn its place on the poppadom?
14:00That's really good
14:02That's lovely
14:04There's lots of mango in it
14:05Perfect, it's kind of a good combination between sweet and sour
14:09Could this chutney have that star quality?
14:12Ugh, my ineffably beautiful Bollywood dancers
14:15Have you been dazzled by C?
14:18C was the balance between A and B
14:21It wasn't too thick, it wasn't too wet
14:24It wasn't too sweet and it wasn't too bland
14:26Oh gosh, do you feel the same way girls?
14:29No, I don't
14:31I like a sweet mango chutney
14:34And A was the sweetest for me
14:36So divided opinions from the dancers
14:39But which dish will top the bill?
14:41Diners, won't you please vote for your favourite mango chutney?
14:46A, B or C
14:49And while the guests cast their votes
14:54In the kitchen, Chef Mike wants to investigate these three mango chutneys
14:59He's looking at spice and texture
15:02Starting with the co-op chutney
15:04Not much mango in there
15:06It's mainly this sauce, this liquid
15:10The chutney should be much thicker and shouldn't pour on the plate like that
15:14So that's texture
15:16But what about the spices in the co-op chutney?
15:19You've got paprika, chilli powder and cardamom
15:23I would expect to see a lot more spices in there
15:26Moving on to the brand Gietes, which looks thicker in texture
15:31So you can see lots of different spices going on here
15:35This is a whole piece of garlic
15:37Big chunky pieces of mango
15:41There's a whole clove
15:44I know it's going to pack flavour
15:47But I don't really want to be chewing on a whole clove either
15:52Will the M&S food chutney be similar given it contains many of the same spices as Gietes?
15:59Definitely smaller spices
16:01I really like the big juicy chunky pieces of mango
16:04It's a nice fit consistency
16:06And probably a little bit looser than Gietes
16:10But obviously nowhere near as loose as the co-op's version
16:13We've got some very different chutneys here
16:15I wonder which way the diners are going to go
16:17And back in the restaurant
16:19Those mango chutney results are about to be announced
16:23Diners, your votes have been counted
16:25And we do have a winner by a country mile
16:28It is mango chutney
16:33C
16:35Which is from M&S
16:41Now in second place with a mere 3 votes
16:44Was mango chutney A
16:47Which was the brand Gietes
16:50And in third place
16:52With no votes at all
16:54Was mango chutney B
16:56From co-op
16:59Well, thank you for being so conclusive diners
17:03In the competition between a premium supermarket, a brand and a mid-market supermarket
17:10The results are
17:12In first place is M&S food mango chutney
17:16At 2 pounds for 300 grams
17:20Second is the brand Gietes premium mango chutney
17:23At 2 pounds 40 for 320 grams
17:26And coming third is co-op Indian menu mango chutney
17:30At 1 pound 40 for 230 grams
17:33So when it comes to mango chutney
17:34It seems our diners prefer a tangy taste and chunky texture
17:44And that's worth paying a bit more for
17:46Now the guests are looking forward to their main course
17:50Dear diners, we couldn't lay on an Indian banquet for you without a stonking great curry
18:00And the joy of a ready-made curry is that the supermarkets have done the hard work for us
18:05It's Buna
18:08Prawn Buna to be precise
18:15Alright, Buna time
18:21This round sees a premium supermarket pitted against a mid and a budget supermarket
18:27The contenders are
18:29Asda Bombaya King Prawn Buna
18:32Aldi Gastro by specially selected King Prawn Buna
18:37And Waitrose Prawn Buna
18:40Service!
18:42Thank you very much guys
18:44Let's go
18:46Oh, that looks lush
18:50I'm struggling to find prawns
18:52Oh, hang on, there's one
18:53It's a token prawn
18:55Diners
18:57Time to try Prawn Buna
18:59A
19:10The prawns are chewy
19:12It's very tomato, right?
19:18It's alright
19:19It needs salt
19:20The girls need a bit of salt
19:22But the prawns are a good size though
19:23At least one redeeming factor then
19:26But how will the next candidate compare?
19:34I think B's definitely got more flavour
19:36B needs more prawns and less tomatoes
19:39Yeah, agreed, agreed
19:41So will B be a hit for our globe-trotting mother and daughter?
19:44I did like that one
19:46I did like that one
19:47It's got a good flavour, it's got lots of spice
19:50But it doesn't knock your head off like I did
19:53You just have to watch out for the whole tomato
19:56Because if you dig into that, your white top is gone
19:59That's very, very true
20:01Careful of your white blouse then, Vicky
20:03But what are the origins of this saucy dish?
20:08Historically, the word curry wasn't used in India
20:12Dishes were referred to by their specific names like Korma, Rogan Josh and Buna
20:18The name Buna refers to the cooking style
20:21In Urdu, Buna means to be fried
20:24The dish, which originates from Bengal
20:27Is typically prepared by frying spices at a high temperature
20:31The word curry may come from the Tamil, Karel or Kari
20:36Which Portuguese settlers in India use to refer to a sauce or gravy poured over rice
20:42British colonialists came to use the word for any dish cooked in a spicy sauce
20:47When Indian spices became widely available in the UK
20:51Curries caught on
20:53Even Queen Victoria was fond of chicken curry, dal and pilau
21:03Our diners are in good company then
21:06But will the next offering take the crown?
21:08C has the biggest prawns
21:16That's really sweet, isn't it?
21:18When it comes to taste, our couple who love home cooking are curry connoisseurs
21:24Billy, tell me what you think of C
21:27C, I think it's got good all-round flavour
21:30It's got a good combination of spices
21:32The prawns are the best quality out of all the others
21:34Oh, good!
21:35So that's what I've tasted
21:37I think C's a proper Buna
21:39Gosh! Thank you very much
21:40You're welcome
21:42But which dish will our diners think is top-notch and qualifies for the winning position?
21:47It's time to vote for your favourite prawn Buna
21:51A, B or C
21:54Coming up, Chef Mike gives his verdict on the prawns in the Buna's
22:03They're overcooked
22:05And supermarket black dolls are put to the test
22:08It tasted the most authentically Indian to me
22:11Welcome back to the taste test restaurant and we're sampling some of the nation's favourite Indian foods
22:23My delicious diners are trying a range of supermarket prawn booners
22:29But 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
22:52They are Asda Bombaya King Prawn Buna
22:58Aldi Gastro by Specially Selected King Prawn Buna
23:03And Waitrose Prawn Buna
23:06Each pack serves two
23:09Our diners expressed strong views on the prawns in the Buna's
23:16So Mike is going to look at how they've been prepared
23:18He's cooked the curries according to the instructions
23:22The 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
23:33All the supermarket booners can be cooked in the microwave or in the oven for 25 minutes or more
23:39At at least 170 degrees centigrade
23:41So Mike wants to examine the impact the cook time and temperature has on the prawns in each curry
23:48When a prawn is overcooked, it dries and curls up
23:52He starts with the Asda Buna
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
24:03It'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, so 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 Buna
24:23From their Specially Selected range
24:25They're very small king prawns
24:27Really, really tough to touch
24:29Really tightly curled and overcooked prawn, I'm afraid
24:34When you start with a small prawn and then overcook it, this is what's going to happen
24:39And moving on to the Waitrose Buna, which also serves two
24:44So we've got ten prawns in the Waitrose one
24:48Which is the most out of any of them
24:49Straight 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
25:00But they're still quite firm to touch, which makes me think they are overcooked
25:04The prawns should be the star here, but they're not
25:07But 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
25:15Back in the restaurant, we're finding out
25:20Diners, we have a pretty clear winner that managed to amass twelve of your votes
25:27It is Prawn Boonah B
25:33Which is from Aldi
25:37And trailing quite a long way behind it
25:42Are Prawn Boonah C, which is from Waitrose with just two votes
25:47And with only one vote
25:49Prawn Boonah A from Asda
25:51The leaderboard is
25:55In first place, Aldi Gastro by specially selected King Prawn Boonah
26:01At £3.99 for 460 grams
26:05Coming second is Waitrose Prawn Boonah
26:09At £4.95 for 350 grams
26:12And in third place, Bombaya by Asda, King Prawn Boonah
26:18At £4.98 for 400 grams
26:21So would the price have made a difference to any of the voters?
26:25Billy, 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
26:33I might be able to change your mind now
26:36Because the curry you chose was 60% more price wise than the curry that won
26:44Wow
26:46I still prefer the prawns
26:51So it seems you don't have to pay top whack for a winning supermarket prawn boonah
26:56Time now for Chef Mike to prep the next dish for our guests to test
27:07You know, for me, one of the great joys of food from the Indian subcontinent
27:13Is the vast variety of side dishes
27:17So your next course is the increasingly fashionable
27:21Black doll
27:22In this challenge of the doll dishes, two premium supermarkets take on a mid-range one
27:34I'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
27:44The doll options are
27:47M&S Food Collection 8 Hour Black Dahl
27:50Waitrose Number One 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
28:06To traditional Dahl Makani
28:08All right, let's go service, please
28:10Thank you, first two trays
28:12There we go
28:13Thank you
28:14Thank you
28:15I'd imagine it's either got cream or butter in there
28:18Diners, time to tuck in to Black Dahl A
28:22These have got a bit of a crunch to them
28:30Which is good
28:31Oh, okay, yeah
28:33Smoky barbecue doll
28:37That was the smoky one
28:39That's awful
28:41Did the Bollywood dancers say barbecue?
28:44Tom wants to find out more
28:46Hello 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
28:56It's just got a weird barbecue, Texas barbecue flavour which is just so random, so confused by it
29:02That belongs nowhere near a dahl
29:03Yeah
29:04Nowhere near
29:06So not the real deal for our Bollywood dancers
29:10Will our next option be deemed more authentic?
29:15Bees quite nice
29:16Could have done a little bit more oomph
29:18Yeah, cooking a little bit of more chilli in it
29:20With more spices in it
29:22Yeah, but otherwise it's not bad
29:25So lacking a bit of kick according to our couple who grew up on authentic flavours
29:29Will our curry-loving tradesmen agree?
29:33How's dahl B?
29:35It's very creamy
29:36A lot of texture
29:38But 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
29:46Oh God, I'm really sorry about that
29:48Perhaps the final tasting will spice things up
29:55Can I use the word plant?
29:56Definitely
29:59We'll go with blank
30:01Oh dear
30:03Do our spice-loving sisters agree?
30:05Tell me about dahl C
30:08I don't know if black dahls are supposed to be spicy
30:11But a few chilli flakes wouldn't hurt anybody
30:14Definitely the best out of A, B and C
30:16Other than lacking a little bit of a kick
30:20It's a very successful dahl for you
30:21Yeah
30:23From somebody who's never tried it before, it's nice
30:26So 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
30:37A, B or C
30:39And while the diners vote for their first choice
30:43In the kitchen, Chef Mike wants to discover how the supermarkets achieve a luxurious sauce
30:52So he's examining the dahls before they're cooked and has found something rather surprising
30:57You can see in each one, there's this big block of butter, which as it cooks is going to melt down and really add to that velvety, creamy texture that you would expect with a black dahl
31:11And the supermarkets have an extra trick up their sleeve
31:15It's quite a clever thing the supermarkets have done here
31:18Because it's more than just butter, they've flavoured it with, I can see spices in there, I can see herbs in there
31:24So it's going to really add to their layers of flavour within this black dahl
31:28It's not just butter that creates the dahls texture
31:32All three contain cream too
31:35The cooking method used by the supermarkets also adds to the dish
31:38Breaking down those lentils in a slow cook really thickens the sauce
31:44Looking at the Waitrose slow cook dahl, for example
31:47This is what I'm looking for in a dahl
31:50The consistency of the sauce is nice and thick and creamy
31:54The lentils, you can see, have broken down quite a bit
31:59But then there's still speckles of whole lentils in there as well
32:02In comparison, the Asda dahl doesn't say it's slow cooked
32:05I can see a lot of big lentils
32:09I want to see those slightly more broken down
32:12Finally, 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
32:24And it's not as creamy as the other two as well
32:27The diners had some very strong opinions about these
32:31So it's going to be interesting to see which one comes out on top
32:34And up in the restaurant, it's time to find out
32:38Diners, you have voted
32:41And there is what I would describe as a comfortable winner
32:45It is black dahl
32:49C
32:56Which got ten of your votes
32:58And this dahl is from
33:00Waitrose
33:04So in the match between the black dahls
33:07It's a clear win for a premium supermarket
33:10First is Waitrose number one
33:14Slow cooked black dahl
33:16At £4.95 for 400 grams
33:20Coming second is Asda Bombaya black lentil dahl
33:25At £2.97 for 300 grams
33:28And third is M&S food collection eight hour black dahl
33:33Costing £3.50 for 250 grams
33:35Since black dahl C had quite a sizeable victory
33:40Would anybody else like to extol its virtues?
33:43I will
33:45It tasted the most authentically Indian to me
33:49It tasted like a black dahl I've had before
33:51My mum's made really good
33:53That excites me hugely
33:56And you know your dahls this room
33:58So when it comes to black dahl
34:01Our diners have chosen a premium supermarket
34:03Based on taste and texture
34:06Coming 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 to make it a little bit softer
34:24So after
34:42Dearest diners
34:44The loveliest thing about any feast
34:46Is mopping up at the end
34:49The last droplets of juice
34:52The very last remnants of sauce
34:55And is there any finer food for the great mop-up?
34:59The naan bread
35:01There is actually
35:03Garlic and coriander naan bread
35:04Whoa!
35:06Let's get easy in the oven now
35:08All right, let's go chefs
35:10In this final round, it's premium versus mid-market versus budget supermarkets
35:15And with each side dish just labelled A, B or C
35:18The diners and Tom won't know which is which
35:30The dishes are
35:33Waitrose garlic and coriander naans
35:37Tesco garlic and coriander naan breads
35:39And Aldi garlic and coriander naan breads
35:42And Aldi garlic and coriander naan breads
35:45There are two naans in each pack
35:49Service please
35:51I need three sets of hands please
35:54Ooh!
35:56They smell fantastic
35:58Really smell the garlic
36:00Diners, it's time to taste naan bread A
36:04A
36:11A is lovely and fluffy, crispy, we've got lots of air in it
36:16It's quite bready
36:21Crispiness is good
36:23Crispiness is good
36:25But it's just very doughy on the inside
36:28Yeah, and there's no flavour in it to be honest
36:30Maybe naan bread B will rate better
36:33Cheers
36:35Cheers
36:39This has the more like charred look
36:41That authentic naan look
36:43Very garlicky
36:45And I can taste the herbs as well
36:46It is a bit chewy
36:48A bit doughy as well
36:50But overall it's a good naan
36:52But I think I prefer A actually
36:54So mixed reactions from our spice loving sisters
36:56But how did naan make its way onto the modern menu?
37:02Naan is thought to be named after the Persian word for bread
37:07And is traditionally cooked in a hot tandoor oven in the ground
37:12Or on wood charcoal
37:15It's been eaten in India for centuries
37:18Records suggest that in the 16th century
37:21It was a delicacy eaten only by the upper classes
37:25Because of the special way it's cooked
37:27Mughal emperors even ate naan for breakfast
37:31But by the 1700s it had become a staple for all Indian classes
37:37A British clergyman William Took wrote about naan in a travel log at the turn of the 19th century
37:44And it's been a huge hit in the UK ever since
37:47But will today's supermarket versions be a hit with our diners?
37:59They've still got one more to sample
38:01Diners, time to taste naan bread
38:05Sea
38:09Oh, now sea is crispy
38:12Compared to the other two which were very doughy
38:14I think sea is the nicest texture
38:17Do you?
38:18But B is the best flavour
38:19Interesting
38:21And how is it going down with our Bollywood dancers?
38:24Sea is a unanimous no
38:27A unanimous no
38:29Yeah, it just didn't taste of anything
38:30Also it was so dry
38:32It was like a summer day in August in London
38:35We just feel like it's not a naan
38:37It's just honestly like a pizza bread
38:39They also all need loads of butter
38:41Yeah
38:42You cannot have naan without butter
38:44Without the butter
38:45A slab of butter on there
38:46Well I'm very sorry about that
38:48Not a hit there then
38:51Time now to find out which naan comes out on top
38:55Diners, please vote for your favourite naan bread
38:59A, B or C
39:02And while they vote
39:06In the kitchen, Chef Mike is revealing how the supermarkets create that winning mix of fluffy and crispy
39:13So starting with the Tesco's
39:15This one feels particularly doughy
39:18Quite soft to be honest with you
39:20And that's something they really work towards
39:22And I know that all of the supermarkets use spirit vinegar in their naan breads
39:28And that helps to break down the gluten
39:31So it's something they've added to their naans to make it a little bit softer
39:35And on the Waitrose naan, Mike spotted evidence of another trick the supermarkets use to create an authentic texture
39:43The other thing the supermarkets work really hard on achieving is that classic look of a naan
39:49The speckles of golden crust that you'd usually get from cooking in a tandoor or a clay oven
39:56I think the supermarkets replicate that by cooking it over a gas burner
40:00Which gives you that almost charred look
40:05The supermarkets suggest grilling or baking their naans
40:09But Mike's cooking the Aldi one in a dry pan
40:11So you can see it's much more charred on this side
40:16And his chef's tip is to baste with clarified butter known as ghee
40:21Now we're just going to give that a nice hit of this ghee
40:25And that's going to soak in that flavour
40:27Rehydrate a little bit
40:29Hopefully go softer with a little bit more smokiness in there as well
40:33And you can see the difference
40:35You can smell the garlic now
40:37You can smell that coriander
40:38You've got the nice char marks on there from the pan as well
40:43It's just, it's a completely different product
40:47Back in the restaurant, it's results time for the supermarket naans which haven't been given the mic treatment
40:56Diners, your winner has scooped up ten of your votes
41:03And it is naan bread
41:06B
41:08Which is from Tesco
41:11And in second place with half that number of votes, five votes
41:14Is naan bread A from Waitrose
41:15And trailing with no votes is naan bread C from Aldi
41:29So in the contest between the budget, premium and mid-range supermarket naans, the results are
41:35Soundly in first place, it's Tesco garlic and coriander naan bread costing 90 pence for 260 grams
41:49Taking second place is Waitrose garlic and coriander naans at £1.25 for 220 grams
41:55And third, it's Aldi garlic and coriander naan breads, priced at 69 pence for 350 grams
42:07There are two naans in each pack
42:10So with a winning naan bread costing less than the one in second place
42:14It seems the right taste and texture doesn't have to come with a higher price tag
42:20We do in the room have a clear winner and it is something of a bargain
42:26So bravo diners
42:28Our Indian feast is at an end
42:36But before we say namaste
42:39There's just time for one final thought from the restaurant
42:42You know it's a funny thing with curries
42:45They used to be so rare and exotic
42:48I mean wars were fought over spices
42:51And these days they come in all shapes, sizes and price ranges
42:56I mean look at our diners, they picked premium, mid-market and budget supermarkets
43:02I suppose it just proves what those five very wise women once told us
43:07Spice up your life
43:09Cheers
43:12Cheers
43:13DR.
43:17To those if you enjoy my harvest
43:25Thank you very much them
43:29Thank you very much for watching
43:32Ernest assert to our road
43:35Let us see our fucked up
43:37And you will see us
43:39It's ourÏ… Song
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