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Short filmTranscript
00:00MUSIC
00:22Hello, I'm Adam Liao and welcome to The Cook Up,
00:23the only television show brave enough
00:25to have a serious conversation about lettuce.
00:27On tonight's menu, braised chicken with Chinese mushrooms,
00:30shepherd's pie and pumpkin erisserie.
00:32Let's meet our guests.
00:34Michael Longo is an actor and casting guild of Australia,
00:36rising star who believes in the transformational power of the arts.
00:40Speaking of transformations, he's also a very reformed fussy eater
00:44who can make a mean spaghetti bolognese.
00:46Hi, Michael.
00:46Hello.
00:492025 Young Chef of the Year, Savani Krishnan,
00:51who's worked at Manzai, Etta and Fred's,
00:53but she's now tapping into family recipes
00:55at her very own restaurant, Sadi in Melbourne.
00:58Welcome, Savani.
00:58Hi.
01:00Michael, fussy eater.
01:02What were some of the things that you, as a kid,
01:04would not eat but today find yourself able to eat?
01:09Vegetables.
01:10Seafood.
01:11I hated seafood.
01:12Really?
01:12Yeah, but I recently, like, oysters.
01:18I love oysters.
01:19That's, like...
01:20Extremely.
01:20Yeah, right?
01:22Extremely.
01:22But I can't eat it anymore because I get gout.
01:27You found something you love and then it was cruelly ripped away from you again.
01:31Savani, what about you?
01:32Were you a fussy eater as a kid?
01:33Not really, but I wouldn't eat things like bitter gourd or, yeah,
01:39actually, like, bitter things.
01:40Yeah, well, I think that's natural.
01:41Like, I think as a kid, vegetables are naturally bitter.
01:44Bitter gourd is naturally bitter.
01:46But then as you get older, you're kind of like,
01:48oh, you know what?
01:48It's not so bad.
01:49But even now, I can't eat raw tomatoes.
01:51I just don't enjoy the texture.
01:54What?
01:54So, yeah.
01:55Interesting.
01:55Raw tomatoes.
01:56Yeah, like, I'm the one that takes the tomato out of the burger.
01:59Okay, okay.
02:01I'll circle back to that.
02:03Tonight, the food equivalent of Velcro,
02:05we are cooking things that are basic but brilliant.
02:10How good's that?
02:11Like, honestly, we cracked the code.
02:13Like, well done, Australia.
02:15Sausage, bitter bread, bitter sauce.
02:17It's great.
02:17Don't need to overdo it.
02:18Brilliant.
02:19Maybe some onion if you're feeling fancy.
02:20Would you consider yourself a basic cook, Michael?
02:23No.
02:25What, you like the more complicated things?
02:27No, no, no.
02:28I'm not even basic.
02:30I'm not even basic.
02:32Aspiring to be a basic cook.
02:33Maybe.
02:34One day I'll be basic.
02:35Yeah, we'll see how we go.
02:36But, Savni, in the restaurant game,
02:39can you get away with cooking basic foods?
02:42Or do you always have to, like, make it special, fancy?
02:44No, you can get it.
02:45You can do basic food, but it needs to be brilliant.
02:48You can't hide behind basic food.
02:49So you need to have flavours on point and seasoning,
02:52everything has to be on point.
02:53That's the thing with the basics.
02:54Because you're paying.
02:55The customers are paying for it.
02:56Yeah.
02:56Yeah.
02:57You've got to do it well, don't you?
02:58If you're not going to give them something new,
03:00you've got to give them something really good.
03:02Really good.
03:02Well, my basic but brilliant recipe
03:04is braised chicken with Chinese mushrooms.
03:11So, chicken with braised Chinese mushrooms.
03:15This is such a basic dish,
03:18but it's one that actually has a huge amount of,
03:21I'm going to say influence.
03:23Like, it's a dish that sort of originated in northern China.
03:27Mm-hmm.
03:28And it has travelled throughout China,
03:32throughout Southeast Asia,
03:34even all the way to Australia.
03:35There are some...
03:37If you go up to, like, Broome in northern Western Australia,
03:39there's, like, Indigenous communities there
03:41that will cook versions of this dish
03:44because of, you know, the pearling industry
03:45and the Chinese that came to that area.
03:47It's a really kind of fascinating thing.
03:50And there are so many different versions of this,
03:52but I'm going to make it sort of slightly...
03:55I'm not going to say authentic,
03:56but kind of one of the more northern Chinese versions of this.
04:01So, ginger.
04:02I've chopped some spring onions there
04:05and I can probably start with my wok fairly straightaway.
04:09I've got some chicken thigh that I've cut up.
04:12That's going to be my chicken.
04:13In China, it would always be made with chicken on the bone,
04:16but we're not in China.
04:19And I've got two different types of mushrooms here.
04:21I've got what's called, I guess, hazel mushrooms.
04:24These ones...
04:25You know, you go to the Asian grocery,
04:26you see all these different kind of mushrooms.
04:29You're like, I wonder what they're for.
04:30They're for stuff like this.
04:31And then I've got your normal shiitake mushrooms here.
04:34I'm just going to trim...
04:37..the bases off those.
04:40Savani, who taught you the basics of cooking?
04:43I think it was my...
04:45Actually, both my parents.
04:47My mum and dad love cooking.
04:49Really?
04:49My dad loves cooking, but my mum...
04:51She loves cooking, likes cooking,
04:52but it's more for, like, survival.
04:57But, yeah, I learned the basics.
04:58Michael understands where she's coming from.
05:00Yeah, 100%.
05:01Yeah.
05:02Yeah, but then both of them, I guess.
05:05Just, like, watching.
05:06And I used to help them in the kitchen
05:07to chop vegetables and stuff growing up.
05:10Yeah, both of them.
05:12I've got a couple of aromatics here.
05:14It's just some star anise and some cinnamon
05:16that I'm frying off.
05:17And then to that, I'll add a little bit of my ginger.
05:21And then I can probably just about get started.
05:26Oh, that smells great already.
05:29Frying my chicken.
05:32I'll just throw the onions in first as well.
05:35They're just the bases of the spring onions.
05:37I've got the tops that I've kept aside for later.
05:44Whenever I do this, I kind of put everything in.
05:49I put everything in.
05:50Because it's not against the wok,
05:52I just flip it upside down.
05:53So then the chicken hits the wok
05:54and then it starts to brown like that.
05:56Give that a bit of a season to start with.
05:59And now we can talk mushrooms.
06:01Both of you try this.
06:03These are those hazel mushrooms.
06:04This is just the dried mushrooms that I put into hot water.
06:08Just try a little bit of, I guess,
06:10the stock that comes out of that.
06:19It tastes like kombu.
06:21It tastes like what?
06:22The kombu.
06:22Oh, yeah, yeah.
06:23It's like, it's that really kind of umami savouriness.
06:30Michael, what do you do when you're not acting?
06:33Like if you're not in a series or you're not in a movie,
06:35what do you do for a hobby?
06:37Hobby?
06:37Yeah.
06:39I like to game.
06:40Oh, yeah?
06:41Yeah, right now I'm saving Cyberpunk.
06:44Nice.
06:45Yeah.
06:46When I was growing up,
06:48there wasn't as much connectivity as there is today.
06:52And I think that's one of the misconceptions about gaming
06:55is that people that play computer games when I was young
06:58were like by themselves in a dark room.
07:00But now it's like you're chatting to your friends.
07:03Yeah, yeah, yeah.
07:03Sometimes it's some of the ways that I talk to my friends nowadays.
07:07Yeah.
07:07Like, you can't really hang out when you grow up.
07:11Slavni, what about you?
07:12Like, when you're not in the kitchen,
07:13I mean, you have a relatively new restaurant,
07:16so you're pretty much always in the kitchen.
07:18But hypothetically, if you weren't in the kitchen,
07:20what would you be doing?
07:21Oh, we, I go play badminton, my friends.
07:24Oh, badminton.
07:25Yeah.
07:26And my friends have kids,
07:27so we just like hang out with the friends' kids
07:29and just like, yeah, just switch off.
07:31And all my friends are like non-hospital.
07:33They're not chefs.
07:34So we talk about, we talk about some, like, different things.
07:37It's so important to have friends that are not in the same.
07:39Yeah, yeah, yeah.
07:40Like, you know, the number of times I'll catch up
07:41with another, you know, person who's either a cook
07:44or works in the TV industry,
07:46I'm like, we're just talking shop the entire time.
07:48And it's like, oh my God, when did this become a meeting?
07:50Yeah.
07:51So I'm going to throw all of my mushrooms in now.
07:55I've got the shiitakes in there,
07:57these long-stemmed hazel mushrooms,
08:00which are absolutely delicious.
08:02Oh, so you're not chopping them?
08:04No, not chopping them.
08:05Yeah.
08:07The shiitake stalks are quite firm,
08:10so you need to take them off.
08:11But these hazel mushrooms, they're quite tender,
08:13so they'll be fine to eat as is.
08:20And this is smelling fantastic already.
08:27With that liquid that I had,
08:29I'm not going to use all of it.
08:30I'm going to start off with some water
08:31because I just don't want to overpower this
08:33with too much mushroom flavour.
08:36A lot of the northern recipes will just use water
08:39because, you know, you don't want something
08:40to be too strongly flavoured.
08:41But I think, you know, these days,
08:43we like things a little bit stronger
08:45than perhaps our parents did.
08:48They're more used to stronger flavours.
08:50So I'm going to use a bit of both
08:52of the steeping liquids there.
08:54And I'll save this as well.
08:56That goes into my fridge
08:57and I'll use it for something else.
08:58Bring that to a simmer.
09:03And I will also season it with soy sauce.
09:11Some oyster sauce.
09:16A little bit of dark soy sauce for colour.
09:22And sugar.
09:24Not too much,
09:25but just to sort of balance the dark soy sauce.
09:28Well, both the soy sauces, I have to say.
09:32Now, you can do this in a clay pot or something as well.
09:35It's a really lovely dish done in a clay pot.
09:38I'll just bring that to a simmer and simmer that for about 10 minutes.
09:42When that's done, it looks like that.
09:47The chicken's cooked now.
09:49The mushrooms have softened.
09:51And what I want to do,
09:52I've soaked some glass noodles, vermicelli.
09:58Yeah, so, you know, if you go to Broome and you have, like, chicken vermicelli with an indigenous community there,
10:03this is, like, this is where that dish would have originated.
10:09Put that in here and just stir it all together.
10:12These noodles don't take long to cook at all.
10:14But as they sort of expand over three or four minutes,
10:18they will start to absorb a lot of this moisture for a very well-put-together dish.
10:28Michael, I was working in the movies or in a TV series.
10:31Is it glamorous?
10:33Yeah.
10:34What do you mean by glamorous?
10:36Well, you know, like, you know, you walk down the street, people recognise you.
10:39When you're on set, you know, people are like,
10:41oh, Mr Longo, can I get you another cup of coffee?
10:43Oh, dude.
10:44Yeah.
10:45They treat you like you're precious.
10:48Yeah.
10:48He's like, oh, no, no, here's an umbrella.
10:51Put on a coat.
10:52I'm like, whoa, relax, man.
10:54It's just a bit of rain.
10:55It's like, no, no, no, no, no.
10:56So, you all right?
10:57Do you need a coffee?
10:58Do you need something?
10:59It's so funny.
11:01I feel, like, so special when I'm on set.
11:03They won't let us scratch.
11:04Yeah, no.
11:05How dare you?
11:07And then when you go home, is it the same?
11:09Yeah, my wife brings me back to...
11:11Reality.
11:14All right, so the vermicelli is softened.
11:18Oh.
11:20Yeah.
11:21Not the easiest thing to play when you're trying to get some of it out,
11:24but not all of it, but...
11:26We'll get that into the bowl.
11:29Nice.
11:30Kind of looks like chop sui.
11:32Yeah.
11:33And just the beautiful fragrance of just those aromatics that we had before.
11:38The star anise and the cinnamon stick.
11:43I'll scatter that with a bit of green onion.
11:46One of the real classics of Chinese cooking.
11:49Chicken braised with mushrooms.
11:56I think when you go through and you realise just, you know, a good idea, like a dish like
12:01this, travels across the world and people all over the world now eat it.
12:05Like, you'd love to be the first guy who was like, you know what, I'm going to put chicken
12:08and mushrooms together.
12:09Mmm.
12:10So good.
12:11Mmm.
12:12Oh, yeah.
12:13I like the way that the vermicelli just soaks up all of the flavour.
12:16The vermicelli has the most flavour of anything in it, more than the mushroom, more than chicken
12:21because they're kind of like, it's like a cultural exchange.
12:23They just gave all their flavour to the vermicelli and just...
12:27More basic but brilliant food when Michael and Savini start cooking after the break.
12:42Welcome back to The Cook-Up.
12:44Tonight I have asked my brilliant guests, actor Michael Longo and chef Savini Krishnan,
12:47to make some basic but brilliant food.
12:50Savini, what are you making?
12:51I'm making pumpkin eroseri.
12:52Okay.
12:53And Michael?
12:54Eroseri's boy.
12:55Nice.
13:04Michael, shepherd's pie.
13:06Yeah, mate.
13:07I love shepherd's pie.
13:08Same.
13:09Yeah, my mum used to make it for me.
13:11All right.
13:12So how do you make yours?
13:14You've got the lamb going in there.
13:15What goes in?
13:17What is this?
13:18Onion.
13:18Yeah.
13:19Carrots.
13:20Mushrooms.
13:21Excellent.
13:22You have brothers and sisters?
13:24Yeah.
13:25One brother.
13:26One brother.
13:26Yeah, mate.
13:27Give me an idea.
13:28What was family time like for you growing up?
13:31Or like who was, you know, who was doing the cooking?
13:35My dad's the cook, but my mum would cook weekly, you know.
13:38It was a special occasion when my dad was cooking.
13:41Yeah, okay, okay.
13:42Because he worked a lot, but my mum would cook.
13:44And me and my brother would fight to, you see, you've got the bigger portion.
13:50Survival of the fittest, you know.
13:53So, if I wanted to become an actor, what advice would you give me on how to be a good
13:58actor?
13:59How to be a good actor?
14:02Don't be an actor.
14:03I really know how to be a bad actor.
14:07Listening.
14:07Like, the best advice that you give someone is listening.
14:11Which is like, a lot of people like to, like, act.
14:16You know, acting, acting, I'm acting.
14:18But no, like, really good actors listen.
14:22Yeah, right.
14:23Yeah, it's all about...
14:24Are you saying to listen to, like, the director or listen to your castmates or...?
14:29No, like, in real life, you know, you talk, you listen, you act.
14:34You know?
14:35Yeah.
14:36A lot of people like to wait for their line and just like, oh!
14:39But it's like, listen, you know?
14:41You know when you say that, I see that.
14:43Yeah.
14:43I see that when someone's acting.
14:44Like, they're not very good at acting,
14:45because you can see that they're just waiting for their chance.
14:48They just...
14:48Yeah, yeah.
14:49They've said their line and they might have said it really well,
14:50but then they wait and they wait to say the next one.
14:54100%.
14:54Oh!
14:55Listening, listening is key.
14:57Oh!
14:58Yeah, dude.
15:01I think I've just had the most incredible acting lesson in my life
15:04and it was over a shepherd's pie.
15:06Savani, what is erisserie?
15:08I don't...
15:09I've never heard of it before.
15:10So, erisserie is like a vegetable dish.
15:14Yeah.
15:15Almost like a stew.
15:16Yes.
15:17That you find in, like, Kerala, another state,
15:20one of the four states in south of India.
15:23Yes.
15:23So, it's usually got a coconut base with whatever vegetable you find.
15:29And today we're just using pumpkin.
15:30Beautiful.
15:31And it's also got some lentils or pulses.
15:34So, today we're using black-eyed beans.
15:36And is this like a restaurant-style dish or a home-style dish?
15:39It's like a home-style dish.
15:40Yeah, okay.
15:41Yeah, we do this thing called Onam Sadia, which is...
15:43Like, there's a festival called Onam,
15:44which is a big banana leaf festival with, like, 25 dishes.
15:48So, erisserie is one of the dishes.
15:52Fantastic.
15:53So, in here, the pumpkin is cooking with curry leaf,
15:56I can see chilli...
15:57Yeah, and some turmeric.
15:58Turmeric, okay.
15:59Yeah.
16:00It's just going to make a paste.
16:14I'm so fascinated by so many of these dishes
16:18that you and a lot of other Indian chefs show me
16:23because I just feel that we don't know enough
16:27about Indian food in Australia.
16:31And, you know, we like it.
16:32Whatever we know, we like, you know?
16:34But then there's so much more around Indian food
16:38that actually is really kind of conducive
16:42to an Australian lifestyle.
16:43You know, if you want to eat a little bit more healthy,
16:45you want to eat a little bit less meat,
16:46that kind of thing, like, it's...
16:47Yeah, like, even this paste,
16:48my mum used to make the paste,
16:50like, this particular paste,
16:51and leave it in the freezer.
16:52And then you can just take it out
16:54and then make any stir-fry vegetables,
16:56and that's your...
16:58Oh, okay, so...
17:00Okay, you have my attention.
17:02So, coconut, just desiccated coconut?
17:04You can use desiccated coconut.
17:06You can use fresh or frozen coconut as well.
17:09And then you make the paste
17:11and put it in the freezer.
17:12And, yeah, you can literally put...
17:14Can you just add it into...
17:15Yeah, whatever...
17:17whatever you're using.
17:18How cool.
17:19So cool.
17:22Michael.
17:24Okay.
17:26It's coming together.
17:27Yeah, mate.
17:27Flour.
17:28Tomato paste.
17:29Yeah.
17:30This is the...
17:31Ah, beef stock cubes?
17:33Yeah.
17:34I like to mix it in the water.
17:35I saw this in, like, some cooking show.
17:38Maybe this one?
17:38Yeah.
17:39Maybe this one.
17:40Well, you know, that's the thing.
17:41Some kid's going to be out there going,
17:43you know, Michael Longo,
17:44he always mixes it into the water.
17:46Yeah, yeah.
17:46So that's what they're going to do now.
17:47So I do it now.
17:49I'm a huge fan of stock cubes.
17:51Yeah.
17:51They provide so much flavour.
17:53And I think, you know,
17:54there was this time where we went
17:56kind of away from them.
17:57We were like,
17:58oh, you know,
17:58you've got to buy the stock as a liquid now.
18:00Yeah, yeah.
18:01It's fancy.
18:02It's just heavier to carry home
18:03from the supermarket.
18:04Yeah.
18:05It just reminds me of, like,
18:07like home, you know?
18:08Yeah.
18:08Like, my mum's always used, like,
18:12the oxy.
18:13Yeah, yeah, yeah.
18:13Yeah.
18:14Stock or, like,
18:16magi.
18:17Magi stock.
18:18All right.
18:18So that will go into the dish,
18:21the mash on top.
18:23Yeah, man.
18:24Into the oven.
18:25I like to put milk and butter.
18:28Of course.
18:29Mashed potato without butter
18:30is not really mashed potato.
18:31100%.
18:32You're making me hungry.
18:33Yeah.
18:34Good.
18:35There's heaps.
18:36All right.
18:36Okay, Savni.
18:38So is erisseri like a basic dish?
18:41Yes, it is.
18:42So if you're a 10-year-old in Kerala,
18:45how often per month
18:47is your family making erisseri?
18:50Once a week.
18:51Once a week?
18:52Okay.
18:52Yeah, literally.
18:54Wow.
18:55Yes.
18:55So this is a tempur now?
18:56Yes, it is.
18:59One of the most important parts
19:00of Indian cooking
19:01that's only actually very recently
19:03outside of the, you know,
19:05the South Asian community,
19:06it's only very recently
19:07that people are understanding
19:08how important this is, I think.
19:10Yeah.
19:11I'm just going to...
19:11I'm just going to stand back.
19:13You've got mustard seeds.
19:14Mustard seeds.
19:15Chili and the curry leaf.
19:18Yep.
19:18I'm going to stand on this side of you.
19:21So the curry leaves,
19:23are they used throughout India?
19:25Mostly south of India
19:27and the west of India.
19:28Yeah, okay.
19:29Not much the north.
19:32They are possibly,
19:34possibly my favourite ingredient.
19:36Yeah, mine.
19:36There is nothing that has curry leaves
19:38added to it that I'm like,
19:39I don't really like that.
19:40No.
19:40It's so delicious.
19:44Oh, wow.
19:45It's a stir.
19:46And just that,
19:47the addition of that tempur
19:48completely changes...
19:49Changes the whole dish.
19:50...the profile...
19:51Yeah.
19:51...of all of that.
19:53Brilliant.
19:53When we return,
19:54it is tasting time
19:55and Savni will show us
19:56how to make garam masala.
20:08Welcome back to The Cook Up
20:09where actor Michael Longo
20:10and chef Savni Krishnan
20:12are putting the finishing touches
20:13on their basic
20:14but brilliant dishes.
20:15Savni, are you nearly ready?
20:17Yep.
20:17Great.
20:18And Michael...
20:19Yeah, mate.
20:19You know, that is
20:21the shepherd's pie
20:22that you picture in your mind
20:24when you, like,
20:25dream about shepherd's pie.
20:26For real.
20:27I don't know how
20:28it ended up like that.
20:31Don't be humble.
20:32Take the credit.
20:32It's all good.
20:33Thanks.
20:34I appreciate it.
20:36Savni,
20:37the aroma of this
20:37is spectacular.
20:40I think it's a really
20:41great combination
20:42of, you know,
20:43the coconut
20:44and the pumpkin.
20:46Yeah.
20:46And obviously,
20:47the aroma of these curry leaves
20:48is just so beautiful.
20:53How lovely.
20:54Cannot wait to try
20:55pumpkin,
20:56erisserie
20:56and shepherd's pie.
21:06You know,
21:07these are two
21:08completely different dishes
21:08but I guess
21:09in another world
21:11if you make
21:11like a gravy type thing
21:13and then put a carbohydrate
21:14on top,
21:14you've almost got
21:15like briyani
21:16if you change the potato
21:17for rice
21:18and lamb,
21:19I guess,
21:20ragu
21:20for curry
21:21type of gravy.
21:23Michael.
21:25I surprised myself.
21:28You know the part
21:28in Ratatouille
21:29where the guy
21:30tastes the thing
21:31and he goes back
21:32to his childhood?
21:32That's what I'm just,
21:33that's what's happening
21:33to me right now.
21:34For real.
21:35So good.
21:38Erisserie.
21:39First time trying it.
21:41Good luck.
21:47It's so nice.
21:51Michael,
21:51what do you think
21:51of your first
21:52pumpkin erisserie?
21:53Oh.
21:53I'm assuming
21:54it's your first,
21:54I don't know.
21:55If it's not.
21:56Maybe if it is.
21:58No, it's really nice.
21:59Savni,
22:00one of the ingredients
22:01that we see
22:02in Indian cuisine
22:04a lot
22:04is garam masala.
22:05Yep.
22:06Which is essentially
22:08a mix,
22:09a spice mix.
22:10But I'm not,
22:12I think we have
22:13some misconceptions
22:13about it
22:14so I wanted you
22:14to maybe show us
22:15how you make
22:16your garam masala.
22:17Yep.
22:17If you could.
22:24We have like,
22:25you have a lot
22:26of versions
22:27of garam masala
22:28but what I like
22:29to use is
22:30the basic
22:31because this goes
22:32with most curries
22:33and sabsies
22:34or like stuff
22:35like vegetable dishes.
22:37So we have
22:38And is garam masala
22:39like regional or?
22:41It's more
22:41North Indian.
22:43And people use
22:43garam masala
22:44on a daily basis.
22:45Okay.
22:45Like in their dals
22:46or their curries
22:48and stuff.
22:48Right.
22:49So we've got
22:50some cinnamon,
22:51bay leaves,
22:52coriander seeds,
22:54cloves,
22:54cumin,
22:55green cardamom
22:56and black peppercorns.
22:57Beautiful.
22:58With these spices
22:59you give them
22:59a light toast
23:00and then you cool
23:01them down
23:01before blending it.
23:02Right.
23:02So just in a pan
23:04over heat.
23:05Yeah.
23:05And then just
23:05on the,
23:07you don't want it
23:07to be too toasty.
23:08Yeah.
23:09Just a light toast
23:10and then cool them
23:10down before blending.
23:11Sure.
23:12I think one of
23:13the big misconceptions
23:14around garam masala
23:16is when it's used
23:17in a lot of
23:17Indian cooking.
23:18Yeah.
23:18Mostly used
23:19at the end of cooking.
23:21So you finish off
23:22a dish with
23:22garam masala.
23:24But then
23:25if you have,
23:26if you make like
23:27meat dishes,
23:28you can use it
23:31in the beginning
23:32or marinate your meat
23:33in the,
23:34with the garam masala.
23:43I'm going to do it
23:44in batches.
23:45So how common
23:46is it
23:47realistically?
23:48Like today
23:49in India
23:50you've got,
23:50you know,
23:52100 million households,
23:52whatever.
23:53Yeah.
23:54How many of those
23:55households are making
23:56their own garam masala?
23:57Very few.
23:58Yeah.
23:58Not a lot.
23:59I like to make
24:00my own garam masala
24:01because my spice blend
24:04is a bit different.
24:06But like,
24:06you just make a big batch
24:07and you're done.
24:16And you actually get
24:17like pre-made garam masala
24:20in the stores
24:21these days,
24:22like whole spices.
24:23Oh, okay.
24:23So that you can go home
24:24and just toast it
24:25and make it yourself.
24:26Oh, very cool.
24:26So it's like a,
24:27one less step of like
24:29weighing out the ingredients.
24:31You can just smell
24:31the aroma that
24:32that would add,
24:33you know,
24:33just at the end
24:34of the dish,
24:34stirred through
24:35on the way to the table.
24:37Savani,
24:37thank you so much
24:38and thank you for
24:39introducing us all
24:40to Eri Sari as well.
24:42And Michael,
24:42that was a shepherd's pie
24:43that blew my socks off.
24:46Thanks so much
24:46to both of you
24:47for joining me.
24:48Thanks for having us.
24:49Thanks for having us.
24:50Food doesn't always
24:51need fanfare.
24:52Sometimes basic
24:53but brilliant
24:53is best.
24:54If you want more
24:54of The Cook Up
24:55and more delicious food ideas,
24:56follow SBS Food
24:57on socials.
24:58I'm Adam Liao.
24:58Thanks for watching The Cook Up.
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