0:00:02 > 0:00:05Hiring a head chef can make or break a restaurant.
0:00:05 > 0:00:06Service.
0:00:06 > 0:00:08- Costing?- I don't know.
0:00:08 > 0:00:09When I point at a plate,
0:00:09 > 0:00:11I want you to tell me how much that plate cost me.
0:00:11 > 0:00:13- Can I have it now? - HE BANGS THE WORKTOP
0:00:16 > 0:00:21- It's a nightmare trying to find a chef.- But, now, help is at hand.
0:00:21 > 0:00:22Good morning.
0:00:22 > 0:00:24Alex Polizzi has 25 years of experience
0:00:24 > 0:00:26in the hospitality industry.
0:00:28 > 0:00:30- Why is the plate cold? - Schoolboy error.
0:00:31 > 0:00:35She will work with four restaurants which desperately need her help...
0:00:35 > 0:00:38This is a real interview process.
0:00:38 > 0:00:40Where and what did you cook for the Queen?
0:00:40 > 0:00:42I can't actually remember what we did.
0:00:42 > 0:00:44..as they try and hire a new head chef.
0:00:46 > 0:00:49I have one word to say which is "yummy."
0:00:57 > 0:01:01This week, Alex is in London to help find a head chef
0:01:01 > 0:01:03for an Indian restaurant with a difference.
0:01:04 > 0:01:07Potli is a restaurant serving authentic Indian market food,
0:01:07 > 0:01:10not the Anglicised version found on so many high streets.
0:01:12 > 0:01:13Service.
0:01:13 > 0:01:17Owners Jay Ghosh and old friend Uttam Tripathy...
0:01:17 > 0:01:19Here's some onion bhaji for you.
0:01:19 > 0:01:22..have devoted the past four years to realising their dream
0:01:22 > 0:01:26of bringing Indian marketplace cuisine to the capital.
0:01:26 > 0:01:30We take inspirations from the various marketplaces in India, showcasing
0:01:30 > 0:01:35recipes which have been passed on from generations to generations.
0:01:35 > 0:01:36They now have big plans
0:01:36 > 0:01:40and feel the time is right to open a chain of restaurants.
0:01:40 > 0:01:42It's not just a dream, it's a mission,
0:01:42 > 0:01:45a mission to bring the best of Indian market food to the UK.
0:01:47 > 0:01:50But with Jay confined to the kitchen six days a week,
0:01:50 > 0:01:53it leaves him little time to help concentrate on the business.
0:01:53 > 0:01:55For me to grow the business,
0:01:55 > 0:01:59I want somebody equally competent as me who is focused on quality,
0:01:59 > 0:02:03who is passionate about spices, who wants to create something unique.
0:02:03 > 0:02:07We will do whatever required to get the best possible
0:02:07 > 0:02:09individual for this particular position.
0:02:09 > 0:02:12We will not compromise even a bit on that.
0:02:12 > 0:02:15They are now desperate to continue their dream
0:02:15 > 0:02:18and put an end to a six-month search for a head chef.
0:02:18 > 0:02:20This is everything to me.
0:02:20 > 0:02:24To find the right head chef at this juncture is absolutely crucial.
0:02:26 > 0:02:29The right head chef can make or break a business,
0:02:29 > 0:02:32especially one that's looking to expand or improve.
0:02:32 > 0:02:35The owners have a vision of about five establishments
0:02:35 > 0:02:37over the next five years
0:02:37 > 0:02:41and to do that they need to find their first essential head chef.
0:02:44 > 0:02:48After advertising the post, nine applicants have been selected...
0:02:48 > 0:02:51- Good morning.- Good morning.
0:02:51 > 0:02:53..and will all undergo a daylong interview.
0:02:55 > 0:02:59Yesterday, our second trio of chefs went head-to-head.
0:03:00 > 0:03:02Stuart showed promise...
0:03:02 > 0:03:07He knows his costing, he knows his margin, so he's a complete package.
0:03:07 > 0:03:09..but his korma didn't cut it.
0:03:09 > 0:03:13I would have expected a lot of sauce and less lamb in there.
0:03:14 > 0:03:17Arabinda's seafood was a spice delight...
0:03:17 > 0:03:24Your fish is very soft and tender and every mouthful is of equal joy.
0:03:24 > 0:03:26..but there were doubts over his desire.
0:03:26 > 0:03:28I'd like you to say something to convince me of that,
0:03:28 > 0:03:29if you see what I mean.
0:03:29 > 0:03:33What makes your blood boil? Does anything make your blood boil?
0:03:33 > 0:03:36And Kuldeep's biryani blew everyone away...
0:03:36 > 0:03:38I love that, it's delicious.
0:03:38 > 0:03:43And, as for the venison, I mean, for me, that is cooked to perfection.
0:03:43 > 0:03:45..but his figures cost him.
0:03:45 > 0:03:48Kuldeep, when you are applying for a head-chef position,
0:03:48 > 0:03:50you should have done your costing.
0:03:50 > 0:03:54In the end, it was a close call between Arabinda and Kuldeep.
0:03:54 > 0:03:56The winner for today's heat is
0:03:56 > 0:03:58- Arabinda.- Oh, thank you so much. - Thank you.
0:03:58 > 0:04:01- Thank you very much. - Well done, chef, well done.
0:04:01 > 0:04:03Arabinda will now go through to the final
0:04:03 > 0:04:05interview at the end of the week.
0:04:07 > 0:04:09It's day three
0:04:09 > 0:04:13and our last three chefs are about to be put to the test.
0:04:13 > 0:04:16Are there particular skills that you're looking for in this chef?
0:04:16 > 0:04:17In terms of the skill set,
0:04:17 > 0:04:22I would like to see a chef who has this sort of experience in terms of
0:04:22 > 0:04:25Indian food, is knowledgeable about spices, it's very important.
0:04:25 > 0:04:29That's how we differentiate, we create our own bespoke spice mixes
0:04:29 > 0:04:32and that's how the food is served in India.
0:04:32 > 0:04:34Believe you me, each region, each state,
0:04:34 > 0:04:37each household has its own spice mixes and, at the same time,
0:04:37 > 0:04:40you've got to have the attitude to roll up your sleeves
0:04:40 > 0:04:44and make sure they deliver consistent quality of food day in, day out.
0:04:47 > 0:04:51With a long day ahead, it's an early start for our three chefs.
0:04:51 > 0:04:55- I've got three candidates for you today.- Yup.
0:04:55 > 0:04:57Let's see what you think of them.
0:04:57 > 0:04:59We've got Sudha Saha from Birmingham.
0:04:59 > 0:05:03Sudha has been a professional chef for 16 years.
0:05:03 > 0:05:08He thrives on giving ethnic cuisine a modern twist and is hoping today's
0:05:08 > 0:05:10interview will take him a step closer
0:05:10 > 0:05:12to a new challenge in his career.
0:05:12 > 0:05:16Well, I'm 100% determined to do well and get this job because
0:05:16 > 0:05:18that's the reason I have travelled all the way
0:05:18 > 0:05:19from Birmingham to come down
0:05:19 > 0:05:23to this place, so let's see how it works out but I'm quite confident.
0:05:23 > 0:05:27At the moment, he is a consultant chef.
0:05:27 > 0:05:32I'm interested to know how much cooking he's done recently.
0:05:32 > 0:05:35- I mean, how much time he has actually spent at the range.- Yes.
0:05:35 > 0:05:38Rather than directing a kitchen team, for example.
0:05:38 > 0:05:44As you go up the ladder, you tend to lose your interest in cooking
0:05:44 > 0:05:47- and focus on other things. - You become a manager.
0:05:47 > 0:05:49You become a manager and we don't want a manager,
0:05:49 > 0:05:52we want someone who is going to be passionate about cooking,
0:05:52 > 0:05:56- so that's really important for us. - OK, good.
0:05:56 > 0:06:00The second candidate is Bini Ludlow from Somerset.
0:06:00 > 0:06:03Bini has been running her own successful cookery school
0:06:03 > 0:06:05and supper club for the past three years.
0:06:05 > 0:06:08I have travelled a lot and I have eaten a lot of different foods
0:06:08 > 0:06:10from around the world, actually.
0:06:10 > 0:06:14So maybe that's my strength that I have.
0:06:14 > 0:06:18- Hello.- Hi, morning. - Good to see you.- Same to you.
0:06:18 > 0:06:21Having been taught to cook by her mum from the age of seven,
0:06:21 > 0:06:24she thinks this job would fulfil her ambition to bring her
0:06:24 > 0:06:27home cookery skills to a professional kitchen.
0:06:27 > 0:06:31The thing I love about cooking is using different spices
0:06:31 > 0:06:33in particular, that's my specialism.
0:06:33 > 0:06:36I think you'll be impressed by her passion,
0:06:36 > 0:06:37about her knowledge for spices, I mean,
0:06:37 > 0:06:41she's particularly keen on Gujarati cooking, which is her background.
0:06:41 > 0:06:46- Yes.- But I think you'll be impressed by her fluency...
0:06:46 > 0:06:48- Yes.- ..in spices.
0:06:48 > 0:06:52That's a very big plus for us but the only thing I'm a bit
0:06:52 > 0:06:55concerned about in her CV is that she's never worked in a restaurant.
0:06:55 > 0:06:57I've got the same thing written down.
0:06:57 > 0:07:02So the rigmarole, how well she copes up to this sort of demand.
0:07:02 > 0:07:05Our last one is Mark Robinson from Sussex.
0:07:07 > 0:07:10Although Mark has never worked in an Indian kitchen before,
0:07:10 > 0:07:14he believes his wealth of experience will be an attraction for
0:07:14 > 0:07:17Jay and Uttam's ambition to grow their business.
0:07:18 > 0:07:21- Oh, hi. Hello, there.- All right? Nice to meet you, I'm Mark.
0:07:21 > 0:07:24- Hello, Mark, my name's Bini.- Lovely to meet you, Bini.- Hi, Sudha.
0:07:24 > 0:07:25How are you doing? You all right, mate?
0:07:25 > 0:07:30I've been cooking professionally for 30 years now, so I have picked
0:07:30 > 0:07:37up spicings and seasonings, you know, from lots of parts of the world.
0:07:37 > 0:07:40I love Spanish cooking, Moroccan cooking,
0:07:40 > 0:07:43obviously the Indian cooking...
0:07:43 > 0:07:45I've dabbled in them all.
0:07:45 > 0:07:47- He has been a head chef since 1991.- Yup.
0:07:47 > 0:07:51- And he has been a chef director since 2003.- Yup.
0:07:51 > 0:07:55And for him to come back in 2015 and join as a head chef,
0:07:55 > 0:07:58- it's just doesn't add up.- I know.
0:07:58 > 0:08:01I think, realistically, that your business plan is very interesting.
0:08:01 > 0:08:04You want to be able to develop more restaurants.
0:08:04 > 0:08:08I think people who have that instinct in them, which he
0:08:08 > 0:08:11clearly does because he's developed a lot of initial ideas,
0:08:11 > 0:08:13you know, it's quite addictive.
0:08:13 > 0:08:16The only thing is, does he know Indian cooking or not?
0:08:16 > 0:08:19- That is the important thing. - We shall find out.- Yes.
0:08:20 > 0:08:23- So, are you from London? - Erm, not at the moment. And you?
0:08:23 > 0:08:26- I am from Birmingham. - From Birmingham?- Yeah.
0:08:26 > 0:08:30- I bet you cook a mean curry. I'm in trouble.- Balti!
0:08:32 > 0:08:36Today's chefs will be tested on how they use their spices,
0:08:36 > 0:08:38cooking a preplanned signature dish
0:08:38 > 0:08:42and put under the spotlight in a face-to-face interview.
0:08:42 > 0:08:46The process we're using to find the right head chef is a process
0:08:46 > 0:08:48that one would use in the real world.
0:08:48 > 0:08:51CVs can only tell you so much and the most important
0:08:51 > 0:08:54thing about a chef is how their food tastes, what their food
0:08:54 > 0:08:56philosophy is, whether it gels with the owners,
0:08:56 > 0:08:58and that's what I'm testing.
0:08:59 > 0:09:01Hi, chefs, morning.
0:09:01 > 0:09:06Hello, good morning, all of you, thank you very much. So this is Jay.
0:09:06 > 0:09:10Before we even start talking to you, it would be nice to see how
0:09:10 > 0:09:14familiar you are with spices, which are Jay's particular passion,
0:09:14 > 0:09:15so would you like to explain
0:09:15 > 0:09:17what you'd like these chefs to do, please?
0:09:17 > 0:09:22Yeah, today, the first challenge that we have for you is to make
0:09:22 > 0:09:24a popular, authentic tandoori chicken.
0:09:24 > 0:09:27In terms of the actual chicken cooking,
0:09:27 > 0:09:30I am looking to use all of these spices that are on the tray here
0:09:30 > 0:09:34because that's how it gives the product a different flavour.
0:09:34 > 0:09:36What I would like to see is the butchery skills of getting
0:09:36 > 0:09:41sort of two portions out of one bird, the use of spices,
0:09:41 > 0:09:44we will also watch your tandoor skills,
0:09:44 > 0:09:46as to how you skewer your chicken
0:09:46 > 0:09:49and we have got a live charcoal tandoor ready for you.
0:09:50 > 0:09:51OK, off you go.
0:09:54 > 0:09:57The chefs have just one hour to prepare a traditional
0:09:57 > 0:10:01tandoori chicken with an appropriate side dish.
0:10:01 > 0:10:03I'm quite relieved that it's actually chicken.
0:10:03 > 0:10:06It's one of those staple meats that you could use and, yeah,
0:10:06 > 0:10:09I'm happy with that part of it.
0:10:09 > 0:10:11I'm a bit concerned about the tandoori oven
0:10:11 > 0:10:13because I've never used one before.
0:10:14 > 0:10:17Obviously, each chef's got a different style of spicing it.
0:10:17 > 0:10:20At the end of the day, the flavour should come right.
0:10:20 > 0:10:23Now, in terms of tandoori chicken, it needs to marinate overnight
0:10:23 > 0:10:26and that gives a more intense flavour to the tissue
0:10:26 > 0:10:30but, anyway, we are trying our best within one hour's time.
0:10:30 > 0:10:34I can't remember the last time I made tandoori chicken.
0:10:34 > 0:10:36I've certainly never done it properly on the skewers
0:10:36 > 0:10:40in a tandoori oven, so it's totally new to me.
0:10:40 > 0:10:44Do you have any idea with the tandoori oven which bit has
0:10:44 > 0:10:47the chicken? Obviously, it's probably there, isn't it?
0:10:47 > 0:10:50- Because that's the...- Put in this way.- Yes.- About there you'd say?
0:10:50 > 0:10:51- Yeah.- And you know?
0:10:53 > 0:10:56This first task will not only test the chef's ability to use
0:10:56 > 0:11:00the tandoor oven, it's a chance to demonstrate their understanding
0:11:00 > 0:11:05of spices and marinades to Jay, who has perfected a two-stage process.
0:11:07 > 0:11:11- So the first marination is to tenderise?- Yes, because...
0:11:11 > 0:11:14once we tenderise your meat and then, with the second marination,
0:11:14 > 0:11:16once you flavour it, you've got the best of both worlds.
0:11:16 > 0:11:18You've got a tender meat with a flavourful...
0:11:18 > 0:11:22Mouthful of flavours in there. Some turmeric powder.
0:11:22 > 0:11:26- Turmeric powder also acts as a tenderiser on its own.- Does it?
0:11:26 > 0:11:28- I didn't know that.- Yes.
0:11:28 > 0:11:31- Chilli powder.- Brilliant colour. - Yes, it's very bright.
0:11:34 > 0:11:38So this is my tenderising marination and it sits in this nice
0:11:38 > 0:11:42- marination for 20 minutes before I put in the second one.- OK, fine.
0:11:42 > 0:11:45So let's say after 15 to 20 minutes, then what happens?
0:11:45 > 0:11:48Then the magic begins.
0:11:48 > 0:11:50Once the first marinade has tenderised the meat,
0:11:50 > 0:11:54a second will add the favour which comes primarily from a garam masala
0:11:54 > 0:11:57- and yoghurt mix.- Everybody has their own garam masala mix.
0:11:57 > 0:11:59- Do they? - Garam masala literally means...
0:11:59 > 0:12:02"Garam" means hot and "masala" means spices.
0:12:02 > 0:12:05It's my secret I have learned over the years.
0:12:05 > 0:12:08We have got cloves, we have got green cardamom,
0:12:08 > 0:12:11we've got your royal cumin seeds
0:12:11 > 0:12:14which is shahi jeera, black peppercorns,
0:12:14 > 0:12:20- we've got black cardamom, cinnamon, mace blades and...- My favourite.
0:12:20 > 0:12:21- Your favourite, nutmeg.- Yes.
0:12:23 > 0:12:26With the meat tenderised and flavoured, it is then
0:12:26 > 0:12:29skilfully weaved onto a skewer before cooking.
0:12:29 > 0:12:31The whole idea is to sort of defy the gravity
0:12:31 > 0:12:34and to make sure that the chicken is still clinging on to your skewer
0:12:34 > 0:12:37til the point in time it is getting cooked.
0:12:38 > 0:12:41That goes in. It's about 25 minutes.
0:12:44 > 0:12:46So you've got the...
0:12:46 > 0:12:49breast and the...
0:12:49 > 0:12:51leg.
0:12:51 > 0:12:54This is what I would expect in one portion of tandoori chicken
0:12:54 > 0:12:56- from the chefs.- Mmm!
0:12:56 > 0:12:58It has to stay moist throughout the cooking process
0:12:58 > 0:13:02and also it has to be well seasoned and every mouthful is a joy.
0:13:04 > 0:13:06Under the scrutiny of Jay and Alex,
0:13:06 > 0:13:09the chefs must show they have both the right skills
0:13:09 > 0:13:13and desire to match the restaurant's drive for authentic Indian cuisine.
0:13:17 > 0:13:20Sudha is drawing on his award-winning 16 year career
0:13:20 > 0:13:22to prepare a dish set to impress.
0:13:23 > 0:13:26Cooking is something... It's my passion.
0:13:26 > 0:13:30I sleep, I eat, I drink... Everything, I even dream of cooking.
0:13:31 > 0:13:36- If I get the job, I'll be over the moon.- Is the pressure on?
0:13:36 > 0:13:40- No, not really.- OK, brilliant.- This is a dish you're comfortable with?
0:13:40 > 0:13:41Yeah, I've done it so many times.
0:13:41 > 0:13:44- And what sort of side have you thought of?- Chickpea salsa.- OK.
0:13:44 > 0:13:48And the chicken on top...
0:13:48 > 0:13:50just give it a bit of nice "up".
0:13:50 > 0:13:53- OK, brilliant. - I'm looking forward to it, thanks.
0:13:53 > 0:13:56Chef Sudha seems confident, that's good.
0:13:57 > 0:14:00Bini hopes to showcase her childhood cooking influences
0:14:00 > 0:14:05from the Gujarat region - an area synonymous with Indian market food.
0:14:05 > 0:14:08I make Gujarati food. This is my specialism, really.
0:14:08 > 0:14:13Gujarati food in particular has that complex spicing.
0:14:13 > 0:14:16Having the proper flavours, the sweet and sour and all the textures,
0:14:16 > 0:14:18you can play around with it.
0:14:19 > 0:14:22If I was given the job, I'd be really excited and it'd be a new
0:14:22 > 0:14:26opportunity, a new role, something different I've never done before.
0:14:26 > 0:14:30I can showcase how Indian food should be eaten.
0:14:30 > 0:14:31How are you?
0:14:31 > 0:14:34Hi, Alex, I'm doing all right. Hello, Jay.
0:14:34 > 0:14:35I'm doing all right, thank you.
0:14:35 > 0:14:39I've got my first marinating already, I'm on my second one now
0:14:39 > 0:14:43- but whether it's what you want, I have no idea.- And what side dish?
0:14:43 > 0:14:47I've gone with cauliflower and potato curry with tomatoes,
0:14:47 > 0:14:48so it has a sauce with it.
0:14:48 > 0:14:52Why are you interested in trying for this job? I mean, I'm fascinated.
0:14:52 > 0:14:56It's a challenge. But I have a lot of experience working with my mum.
0:14:56 > 0:14:59And all the aunties and all of those girls
0:14:59 > 0:15:00have taught me a lot of skills.
0:15:00 > 0:15:04If you're looking for home-cooked food, I can do that.
0:15:04 > 0:15:07- So that's where my specialisms are. - We'll let you get on with it.
0:15:07 > 0:15:09- All the best.- Thanks very much.
0:15:13 > 0:15:17Hungry for a new challenge, Mark feels this is the perfect
0:15:17 > 0:15:21opportunity to broaden his culinary knowledge of Indian cuisine.
0:15:21 > 0:15:23I want the job, I want it a lot
0:15:23 > 0:15:27cos I think it's going to be exciting and a big change.
0:15:27 > 0:15:31It gives me a chance to explore new avenues, it would be
0:15:31 > 0:15:35an amazing opportunity and a great challenge.
0:15:36 > 0:15:38- How are you doing?- I'm great.
0:15:38 > 0:15:40What has been your love affair with spices?
0:15:40 > 0:15:42Have you used it before in your kitchens?
0:15:42 > 0:15:46I've always been interested in food from anywhere.
0:15:46 > 0:15:50- Northeast Asia, India. I've travelled in India.- Wow.
0:15:50 > 0:15:52I use these spices regularly, so...
0:15:52 > 0:15:54What is the side dish that you're planning on?
0:15:54 > 0:15:57Erm, the side dish... I'm going for a salad-type side dish.
0:15:57 > 0:15:59- I'm doing kachumber.- Great. - Kachumber.
0:15:59 > 0:16:01And I'm doing yoghurt with it. Simple, plain yoghurt.
0:16:01 > 0:16:03I not going to raita it up or anything,
0:16:03 > 0:16:04I'm just going to do yoghurt.
0:16:04 > 0:16:07- Great.- It will be incredible.- All right, Mark, we'll let you get on.
0:16:07 > 0:16:09All the best.
0:16:09 > 0:16:12With the chicken marinated, it's down to the all-important skewering.
0:16:12 > 0:16:14Hmm, this is going to be a challenge.
0:16:14 > 0:16:17I've never done this before.
0:16:17 > 0:16:22Sudha's expertise of weaving through the meat is becoming clear...
0:16:22 > 0:16:25You need to put to the bone, so that it becomes tight.
0:16:25 > 0:16:27It's a bit slippery, isn't it?
0:16:27 > 0:16:30..and Bini is quickly getting to grips.
0:16:32 > 0:16:35But is Mark's inexperience now beginning to show?
0:16:35 > 0:16:37I'm going to be in a problem, aren't I?
0:16:37 > 0:16:40Because they're going to be touching too much, they're not going to cook.
0:16:40 > 0:16:43- Yeah, just make a gap. Didn't you put a gap?- No.
0:16:44 > 0:16:46I thought that you had to use everything you had,
0:16:46 > 0:16:47so I've cooked the whole bird
0:16:47 > 0:16:50on the skewer and when I've done that, what I've done is
0:16:50 > 0:16:52I've had to cram them up too close
0:16:52 > 0:16:54and so they're not going to cook well.
0:16:56 > 0:16:58To accompany their tandoori chicken,
0:16:58 > 0:17:02the chefs have been asked to prepare an appropriate side dish.
0:17:03 > 0:17:07For an expert opinion, Jay has invited close friend Asma Khan.
0:17:09 > 0:17:12Asma runs a successful supper club which regularly gives
0:17:12 > 0:17:14Jay food for thought.
0:17:14 > 0:17:19So this is the lentil pakora to be had with both the chutneys, OK?
0:17:19 > 0:17:23She knows more than most that the perfect Indian meal is based
0:17:23 > 0:17:25upon complementary dishes.
0:17:25 > 0:17:29Side dishes are very important, they must complement the spices.
0:17:29 > 0:17:32The other thing that a head chef has to think about is texture.
0:17:32 > 0:17:36Am I going for something smooth? Am I going for something crunchy?
0:17:36 > 0:17:37And the taste.
0:17:37 > 0:17:39You're mixing up flavours,
0:17:39 > 0:17:41so you've got to end up with something really beautiful
0:17:41 > 0:17:44and that's really important cos your side dish has to complement
0:17:44 > 0:17:48in a really serious way because it can go hideously wrong otherwise.
0:17:48 > 0:17:52The one thing that you'll always find accompanying tandoori chicken
0:17:52 > 0:17:55is a raita. So raita is a generic word.
0:17:55 > 0:17:59You know, anything that's got yoghurt with bits in it is a raita.
0:17:59 > 0:18:02It brings some moisture back into the meat and it works,
0:18:02 > 0:18:05it kind of gives a coating to the meat.
0:18:06 > 0:18:11Textures that are not helpful are things like a very wet daal.
0:18:11 > 0:18:14It's going to ruin the dryness of the tandoori chicken
0:18:14 > 0:18:16because it's going to make it wet.
0:18:16 > 0:18:18Head chefs always keep that in mind.
0:18:20 > 0:18:23Looking for the perfect pair, Sudha is preparing a side dish
0:18:23 > 0:18:27of chickpea salsa to complement his chicken.
0:18:27 > 0:18:30Basically, the concept is you've got chopped onions,
0:18:30 > 0:18:33chopped tomatoes, the spices with chillies and the chickpeas.
0:18:33 > 0:18:36- So a very chunky kind of texture? - Yes, bit of robust things.
0:18:36 > 0:18:39And it goes to sit on the plate... presented nicely,
0:18:39 > 0:18:40in the middle of the plate.
0:18:40 > 0:18:43- You're going to try and keep it dry so it stays in one place?- Yeah.
0:18:43 > 0:18:45Because that's one thing with chickpeas.
0:18:45 > 0:18:48It won't be like floating around but it stays at one point.
0:18:48 > 0:18:51Sounds wonderful, good luck. I am looking forward to tasting it.
0:18:51 > 0:18:53Thank you.
0:18:53 > 0:18:56I like the chickpea salsa and it's...
0:18:57 > 0:19:01In a traditional Indian, chickpeas is normally wet
0:19:01 > 0:19:04but he's giving it a twist by adding chopped onions to make it
0:19:04 > 0:19:07look like a salsa with tomatoes, making it a bit tangy.
0:19:07 > 0:19:12It's an unusual combination and if he gets the spicing right
0:19:12 > 0:19:14and the flavours right in the salsa,
0:19:14 > 0:19:16I think it's going to be really nice, the combination.
0:19:16 > 0:19:18Good. What do you think of him so far?
0:19:18 > 0:19:20I think so far what I've seen of Sudha
0:19:20 > 0:19:22is he's confident on his spicing,
0:19:22 > 0:19:25he understands the basic methodology of how to marinate first
0:19:25 > 0:19:28and second, so, yeah, looking forward to his dish.
0:19:30 > 0:19:33Using home cooking influences, Bini is making a traditional
0:19:33 > 0:19:35vegetable-based side dish called a sabzi.
0:19:35 > 0:19:39It's my mum's sort of recipe, the combinations are really lovely.
0:19:41 > 0:19:45- It's quite heavy on the coriander. - Which is a very Gujarati thing.
0:19:45 > 0:19:50- It is, yes.- Because every region has its own kind of combination.
0:19:50 > 0:19:53- Yes. - And I know coriander is...- Is big.
0:19:53 > 0:19:55So I'm just going to pop that in if that's ready,
0:19:55 > 0:19:57I'm just going to check.
0:19:57 > 0:19:59- Bini?- With Bini, the first thing
0:19:59 > 0:20:02that really struck was her infectiousness.
0:20:02 > 0:20:04She is very excited, very passionate,
0:20:04 > 0:20:06that is one of the attributes of a head chef.
0:20:06 > 0:20:09You've got to have that attitude, that drive, that passion.
0:20:09 > 0:20:14She has marinated first and second - so basics are in place, that's good.
0:20:14 > 0:20:17- I'm not sure about her side dish, though.- What is it?
0:20:17 > 0:20:19The side dish the Bini is doing is a sabzi -
0:20:19 > 0:20:21basically, a traditional, Indian sabzi.
0:20:21 > 0:20:24It's not something you normally would eat with tandoori chicken,
0:20:24 > 0:20:26because it's going to be wet.
0:20:26 > 0:20:30It's going to be wet and the texture is not crunchy and fresh.
0:20:30 > 0:20:33Even if you can manage to keep your cauliflower crunchy,
0:20:33 > 0:20:34it doesn't go with the whole dish.
0:20:34 > 0:20:36Because with the aubergine and the potato,
0:20:36 > 0:20:39the general texture will be quite soft and mushy.
0:20:39 > 0:20:41So I'm a bit concerned about that.
0:20:41 > 0:20:44Hoping to bring something new to the table,
0:20:44 > 0:20:46Mark is preparing a kachumber salad,
0:20:46 > 0:20:49deep-fried chilli and black salt kohlrabi tops,
0:20:49 > 0:20:52and salsify with toasted coconut and yoghurt.
0:20:52 > 0:20:56- This is my salsify, ready to be deep-fried.- OK.
0:20:56 > 0:20:59I'm going to add a little bit of the fennel to this now,
0:20:59 > 0:21:02hopefully that's going to give it a nice, interesting
0:21:02 > 0:21:04aniseedy flavour to it as well.
0:21:04 > 0:21:07- It's underused in Indian cooking. - Underused?
0:21:07 > 0:21:09- Yes.- I think it is. I've not seen before.
0:21:09 > 0:21:11It is underused, because it's not local.
0:21:11 > 0:21:14Mark is clearly our wild card here,
0:21:14 > 0:21:17because he has very little experience with Indian cooking.
0:21:17 > 0:21:20As he was bashing up his green cardamom pods...
0:21:20 > 0:21:23- Your face was a picture. - Yeah, I was quite amazed.
0:21:23 > 0:21:26I actually think that out of all the three, the kachumber salad,
0:21:26 > 0:21:29which is what Mark is making, is my top pick.
0:21:29 > 0:21:30What is a kachumber salad?
0:21:30 > 0:21:33Kachumber, it's a chopped salad - closest to a salsa.
0:21:33 > 0:21:36But without the kind of tanginess you would associate with a salsa.
0:21:36 > 0:21:39The important thing is - and I'll be interested to see
0:21:39 > 0:21:42whether he gets that right - is all the red onions, tomatoes,
0:21:42 > 0:21:46cucumber and pomegranate seeds - they all have to be the same size.
0:21:46 > 0:21:49This is really important, my grandmother would always notice
0:21:49 > 0:21:50and say, "This is not right."
0:21:50 > 0:21:52Because if you've got any of the vegetables
0:21:52 > 0:21:55slightly bigger-looking than the others, it was always sent back.
0:21:55 > 0:21:59With Mark the exciting thing is he's taken the challenge on,
0:21:59 > 0:22:00and he's trying his best.
0:22:00 > 0:22:05With chefs, that is a very important attribute. To pull yourself up
0:22:05 > 0:22:08when you're at the dead end and really deliver.
0:22:11 > 0:22:14There are just a few minutes left for our chefs to plate
0:22:14 > 0:22:15and present their food.
0:22:17 > 0:22:20- BINI:- This is not going to be cooked in time, that's my problem.
0:22:24 > 0:22:27I think that they'll definitely be impressed with the dishes.
0:22:29 > 0:22:32Sudha knows what he's doing, yeah. With a tandoori, for sure.
0:22:39 > 0:22:40Time is up.
0:22:43 > 0:22:47The chefs will be judged on their skills to prepare and cook
0:22:47 > 0:22:51an authentic chicken tandoori with correctly spiced marinade.
0:22:51 > 0:22:54And their ability to serve a complementary side dish.
0:22:55 > 0:22:59Great. Let's try the first dish, please.
0:23:01 > 0:23:05To accompany Sudha's chicken, he is serving a bed of chickpea salsa.
0:23:06 > 0:23:10Having the most Indian cuisine experience, expectations are high.
0:23:13 > 0:23:17The dish looks good in terms of the visuals.
0:23:17 > 0:23:23I would say the chickpea salsa complements well with your chicken.
0:23:23 > 0:23:26But, sadly, Sudha - the chicken doesn't deliver.
0:23:27 > 0:23:29To me, it's on the drier side.
0:23:30 > 0:23:33It's important to have chicken which is moist,
0:23:33 > 0:23:36which is succulent and which is well-seasoned.
0:23:36 > 0:23:37Yes, it's a bit dry.
0:23:37 > 0:23:40- I actually liked the chickpeas a lot.- I love the chickpeas.
0:23:40 > 0:23:43It's fabulous, and I think that's the huge redeeming factor.
0:23:43 > 0:23:45But I think your chicken lets you down.
0:23:45 > 0:23:48- Shall we go on?- Yeah, the next one.
0:23:48 > 0:23:53Bini is hoping her side dish of a traditional vegetable-based sabzi
0:23:53 > 0:23:56with aubergine, cauliflower and potato curry will be
0:23:56 > 0:24:00the perfect accompaniment to her tandoori chicken.
0:24:00 > 0:24:03But does her home cooking style have the professional edge?
0:24:05 > 0:24:07I fail to understand why did you just have two thighs?
0:24:07 > 0:24:11A, it's traditional to use breast and the leg,
0:24:11 > 0:24:12but also, at the same time,
0:24:12 > 0:24:15if you are looking from the cost point of view, from one bird,
0:24:15 > 0:24:18if you're using two legs, what would you do with the two breasts?
0:24:18 > 0:24:20That's true. It's a good point, actually.
0:24:29 > 0:24:30The flavour is better.
0:24:30 > 0:24:35It has got the reddish hue that I am looking for in a tandoori marination.
0:24:35 > 0:24:39- Not sure on this though.- I was hesitant when I saw you making it.
0:24:39 > 0:24:42Because I think that this is not a dish that one would have with
0:24:42 > 0:24:47tandoori chicken. The second thing is that this seasoning is low.
0:24:47 > 0:24:49Especially when you're cooking aubergine,
0:24:49 > 0:24:51you've got to check the salt more than once.
0:24:51 > 0:24:53With Indian food, we've got to keep tasting.
0:24:53 > 0:24:55It's so much about taste and touch.
0:24:55 > 0:24:58You've got to keep tasting it and getting it right.
0:24:58 > 0:25:01Lastly, Mark has chosen to complement his chicken with
0:25:01 > 0:25:05a side of plain yoghurt, a kachumber salad, deep-fried chilli
0:25:05 > 0:25:09and black salt kholrabi tops, and salsify with toasted coconut.
0:25:12 > 0:25:14But will it convince he has the authentic touch?
0:25:19 > 0:25:21I can imagine the first comment.
0:25:21 > 0:25:22Go on.
0:25:22 > 0:25:24The chicken's quite dry.
0:25:25 > 0:25:27Yes - I think the chicken is dry.
0:25:27 > 0:25:31The marination is not really coming through.
0:25:33 > 0:25:37Your kachumber salad with the topping is really different.
0:25:37 > 0:25:39But your tomatoes should be the same sizes.
0:25:39 > 0:25:42I was just about to say, would your grandmother approve?
0:25:42 > 0:25:44My grandmother wouldn't approve,
0:25:44 > 0:25:46because one of the classic things about kachumber,
0:25:46 > 0:25:49which I've mentioned before, is that they all have to be the same size.
0:25:49 > 0:25:51Some of your tomato pieces are a bit bigger,
0:25:51 > 0:25:54but you're forgiven because the flavour - dead right.
0:25:54 > 0:25:58And all those subtle touches of garlic, of chilli, of black salt -
0:25:58 > 0:26:01that's really adding up. It's really fantastic.
0:26:01 > 0:26:03It's held together, perfectly balanced.
0:26:03 > 0:26:05Kachumber, the simplest of things
0:26:05 > 0:26:08are actually quite difficult to get right.
0:26:08 > 0:26:09Very, very good.
0:26:09 > 0:26:13Guys, I think what we'll do is we'll let you try each other's,
0:26:13 > 0:26:15and see what you think of each other's.
0:26:15 > 0:26:19- And we'll come back and find you in a moment.- Thank you.
0:26:19 > 0:26:21- BINI:- One there, and I'll take yours.
0:26:23 > 0:26:25So, you never can tell.
0:26:25 > 0:26:29It just shows - let's go through them. Sudha, very disappointing.
0:26:29 > 0:26:31The expectation was here, and the delivery was here.
0:26:31 > 0:26:34So there was a big gap for him to fulfil.
0:26:34 > 0:26:38I tried my best, and each individual has got different palates.
0:26:38 > 0:26:43I can't dictate my palate to someone else's, if he likes it or not.
0:26:43 > 0:26:47Bini, much the least-experienced in a restaurant situation.
0:26:47 > 0:26:53- However her chicken was the most tender.- Yes, that's a big positive.
0:26:53 > 0:26:56Bini's chicken was tender, had much more flavour, had the depth.
0:26:56 > 0:26:59The veg are nicely cooked, especially the cauliflower.
0:26:59 > 0:27:00It's not mushy.
0:27:00 > 0:27:05I must say, I slightly disagreed about the side dish that I produced.
0:27:05 > 0:27:08I didn't think that the vegetables were mushy.
0:27:08 > 0:27:12But then, everybody's subjective, and we all have our own opinions.
0:27:12 > 0:27:15And the third one, Mark, who frankly we thought was going to fall
0:27:15 > 0:27:18flat on his face at the first hurdle, has surprised us all.
0:27:18 > 0:27:21These crispy elements are a really good twist.
0:27:21 > 0:27:24With Mark, the expectation was here, but his delivery is here.
0:27:24 > 0:27:27So that's been a big change, and that's what we want to see.
0:27:27 > 0:27:31The way he did the side was incredible.
0:27:31 > 0:27:34It was disappointment that the chicken went dry.
0:27:34 > 0:27:35It was a big disappointment.
0:27:35 > 0:27:37But very pleased that they loved the kachumber salad,
0:27:37 > 0:27:40and they loved all the crispy bits on it and everything.
0:27:40 > 0:27:41So, that's great.
0:27:44 > 0:27:47The next opportunity for our chefs to impress
0:27:47 > 0:27:49is the face-to-face interview.
0:27:49 > 0:27:52Candidates will be grilled by Alex, Jay and Uttam
0:27:52 > 0:27:56on their suitability for the role of head chef.
0:27:56 > 0:28:00First up is Sudha, who hopes his current executive chef role
0:28:00 > 0:28:03will speak volumes about his capabilities.
0:28:03 > 0:28:07- Hello.- Hello, good afternoon. - Please.- Thank you.- Welcome.
0:28:12 > 0:28:14Have you done some research on the menu?
0:28:14 > 0:28:17The food, the dish, the principle, the philosophy?
0:28:18 > 0:28:20From a business point,
0:28:20 > 0:28:22I would say I don't know which direction you want to go in.
0:28:22 > 0:28:25Do you want to do something different,
0:28:25 > 0:28:27for example a tasting menu,
0:28:27 > 0:28:30or something like a signature dish?
0:28:30 > 0:28:34Then also, rather than stopping at one corner, like,
0:28:34 > 0:28:38it's winter and a game period - make some game evening or a game week...
0:28:38 > 0:28:42I think, Sudha, on a few aspects, I think you're a bit misinformed.
0:28:44 > 0:28:47Because we do a lot of set menus, we do weekend menus,
0:28:47 > 0:28:50we do signatures, we do specials.
0:28:50 > 0:28:53If it's Christmas period, we do Christmas specials
0:28:53 > 0:28:57and things like that. Our menu keeps changing on every season.
0:28:57 > 0:29:01Sell yourself to us - why should Jay and Uttam give you the job?
0:29:01 > 0:29:07If they think that skills, attitudes or the business brain
0:29:07 > 0:29:10which I've got - obviously, they're businessmen as well -
0:29:10 > 0:29:12which can help to grow further.
0:29:12 > 0:29:15- Probably looking for another chain in the future...- Yes.
0:29:15 > 0:29:19..I can put myself in that bracket and grow the business,
0:29:19 > 0:29:21so why not? It's teamwork.
0:29:21 > 0:29:26- Him can't do the marathon job alone, so you need team.- Yes!
0:29:26 > 0:29:28That's what we're looking for.
0:29:28 > 0:29:30That's what the need of the head chef is, to grow and develop.
0:29:30 > 0:29:33You need teamwork. It's like, ten fingers, more strength.
0:29:33 > 0:29:36One finger doesn't have much strength.
0:29:36 > 0:29:38- Mmm-hmm.- Is that OK?
0:29:38 > 0:29:40Excellent, yes.
0:29:40 > 0:29:41I think he was very honest.
0:29:41 > 0:29:45He has a CV which is quite decorative,
0:29:45 > 0:29:48and he's quite keen and passionate about what he does.
0:29:48 > 0:29:53- Hello, you all right?- How did it go? - How was it?- All right?- Yeah, OK?
0:29:53 > 0:29:56He's a very safe pair of hands, he appears to me.
0:29:56 > 0:29:59- Confident about it? Went well?- Yeah.
0:29:59 > 0:30:02- You should be confident in your life.- Exactly, yeah. Positive.
0:30:03 > 0:30:08My only concern is whether he would be able to look for, and adapt to,
0:30:08 > 0:30:11our way of working, our style of cuisine, our marketplace concept.
0:30:11 > 0:30:14We must remember that you always said, from the very
0:30:14 > 0:30:19beginning of this process, you said you can train anybody to do it
0:30:19 > 0:30:23your way, as long as they have the skill set and the right attitude.
0:30:23 > 0:30:27- That's right, yeah.- So let's keep that in mind.- Options open, yes.
0:30:28 > 0:30:30Next is Bini.
0:30:30 > 0:30:33Can she convince the panel her home-grown talent
0:30:33 > 0:30:36can work in a busy, professional kitchen?
0:30:36 > 0:30:38I've never interviewed for a chef's position,
0:30:38 > 0:30:43so I have no idea what kind of questions they're going to ask.
0:30:43 > 0:30:46But I'll have some answers. Positive ones.
0:30:46 > 0:30:49When I go upstairs, I'll have a feel of whether I'm the right person
0:30:49 > 0:30:51for them, and whether I can work with them.
0:30:51 > 0:30:53It's a two-way thing as well.
0:30:53 > 0:30:56- Hello.- Hello. - Come and sit down.- Hi.
0:30:56 > 0:30:57Have a seat.
0:31:01 > 0:31:03Bini, you have never worked
0:31:03 > 0:31:07- in a restaurant or a similar environment, have you?- No.
0:31:07 > 0:31:10You would be subjected to chefs of a combined
0:31:10 > 0:31:12- experience of over 120 years.- Wow!
0:31:12 > 0:31:15How would you deal with them?
0:31:15 > 0:31:18I think, well, you work as a team.
0:31:18 > 0:31:19They have skills, I have skills -
0:31:19 > 0:31:22and I'm not going to say my way's always the right way.
0:31:22 > 0:31:25I'm happy to listen, because these people have lots of...
0:31:25 > 0:31:27100 and however many years we've got of experience.
0:31:27 > 0:31:32Why would I want to put that on the back burner and not use it?
0:31:32 > 0:31:33I think all businesses are ones where you use
0:31:33 > 0:31:35the strength of the people.
0:31:35 > 0:31:37To be honest, I think if I was coming here,
0:31:37 > 0:31:40if you're going to take that gamble, I would need some help.
0:31:40 > 0:31:44- And I'm not being, you know... - No, no.- I'm going to need some help.
0:31:44 > 0:31:46But I tell you, my food will sing.
0:31:46 > 0:31:49And if today my signature dish doesn't do it,
0:31:49 > 0:31:52- then I'm not the right person. - OK. That's great, darling.
0:31:52 > 0:31:54Thank you. I love you throwing it on the table like that.
0:31:54 > 0:31:57- I love it! - I'm very matter-of-fact, you know.
0:31:57 > 0:32:00- Yeah, I love that. - Thank you, Bini, thank you.
0:32:03 > 0:32:05She's very honest and very straightforward.
0:32:05 > 0:32:08She said what she can do, what she can't do.
0:32:08 > 0:32:10Ah, phew!
0:32:10 > 0:32:14And, as a person, seems quite unflappable.
0:32:14 > 0:32:17I was just surprised with the energy she possesses.
0:32:17 > 0:32:19Absolutely brilliant.
0:32:19 > 0:32:23- So no high-pressure questions then? - No, you'll be fine.
0:32:23 > 0:32:25And she's also said very honestly to us,
0:32:25 > 0:32:28if we like her food, then we can talk.
0:32:28 > 0:32:30So I think that's all we can wait and see.
0:32:31 > 0:32:35Finally, will Mark's extensive head chef experience
0:32:35 > 0:32:38make up for his lack of Indian culinary know-how?
0:32:38 > 0:32:42There's people-management, all the paperwork that goes with it,
0:32:42 > 0:32:43the costings.
0:32:43 > 0:32:47It's standard for me, I've been doing it for at least 15, 20 years.
0:32:48 > 0:32:52- Hello. Come and sit down. - Thank you, hi. Good to meet you.
0:32:54 > 0:32:57So, why would you like to be a head chef
0:32:57 > 0:33:02in an area of Indian cuisine where you have no experience at all?
0:33:02 > 0:33:05I suppose because where I am at the moment, it's not expanding.
0:33:05 > 0:33:08So, this sounds great to me,
0:33:08 > 0:33:11because this is a business that is expanding.
0:33:11 > 0:33:14And it sounds like you've got a great plan.
0:33:14 > 0:33:16And it sounds like you want to do that.
0:33:16 > 0:33:21- Growth is an important factor for you?- Yeah.
0:33:21 > 0:33:24It brings me on as well to what involvement
0:33:24 > 0:33:27would the head chef here have in the expansion
0:33:27 > 0:33:30and running the business as it grows?
0:33:30 > 0:33:32- That's important to me. - That's a very good question.
0:33:32 > 0:33:37The best practices from here would be transferred to the other units.
0:33:37 > 0:33:41So you might be needed to train the other staff in the new unit,
0:33:41 > 0:33:45you might be needed to do a training documentation
0:33:45 > 0:33:48so that everybody's on the same page, and everybody's doing the same thing.
0:33:48 > 0:33:54Hopefully, I've got enough knowledge and experience as a chef
0:33:54 > 0:33:58in what I do, that I'd be able to pull it off and learn it and do it.
0:33:58 > 0:34:00- All right, thanks.- Thank you, Mark.
0:34:03 > 0:34:06He's the only one of the three who asked questions of you that
0:34:06 > 0:34:10showed the thought processes that one needs to go through to
0:34:10 > 0:34:13really establish this as a group.
0:34:13 > 0:34:17He came right in, what's in it for him? What's the job role?
0:34:17 > 0:34:19How is he going to develop, how's it going to expand?
0:34:19 > 0:34:22Having that sort of person on board is going to be extremely
0:34:22 > 0:34:24important for our own growth as well.
0:34:24 > 0:34:28I think he asked more questions than we asked him.
0:34:28 > 0:34:30So, just to sum up, our three candidates.
0:34:30 > 0:34:34We've got Sudha, who seems like a very safe pair of hands.
0:34:34 > 0:34:36We've got Bini, who's got all the passion,
0:34:36 > 0:34:40but has admitted herself that she'd need a lot of help.
0:34:40 > 0:34:44And then we've got Mark, who has got zero knowledge,
0:34:44 > 0:34:46- really, of Indian cooking.- Yes.
0:34:46 > 0:34:48It's anybody's game, at the end of the day,
0:34:48 > 0:34:51so we would now look at the signature dishes.
0:34:51 > 0:34:53And, yeah - it's pretty much open.
0:34:55 > 0:34:57The final part of the interview
0:34:57 > 0:35:00will be to prepare a preplanned signature dish.
0:35:00 > 0:35:02This will be the candidates' last chance to prove
0:35:02 > 0:35:05they are head chef material.
0:35:05 > 0:35:09The restaurant's main dishes are typically priced under £15.
0:35:10 > 0:35:15To achieve Jay's expected gross profit margin of 70%,
0:35:15 > 0:35:18chefs' ingredients must total no more than £4.50.
0:35:20 > 0:35:23What are we hoping for from these dishes?
0:35:23 > 0:35:27I really hope that a dish which really stands out here also
0:35:27 > 0:35:30- delivers on the terms of the business and the costing model.- Great.
0:35:32 > 0:35:34Sudha hopes to leave a lasting impression
0:35:34 > 0:35:39with his dish of pan-fried sea bass, spiced salsify and asparagus,
0:35:39 > 0:35:44along with tomato and red caviar achar, and a moily sauce.
0:35:44 > 0:35:47I've cooked this dish many times before.
0:35:47 > 0:35:50And every time I got a good result, people liked it.
0:35:50 > 0:35:53I improvised this dish when I was working
0:35:53 > 0:35:56in a Michelin star restaurant, so that gives me
0:35:56 > 0:35:59quite a bit of upper hand in terms of presenting this particular dish.
0:35:59 > 0:36:04I need to perform, I need to showcase my skills, my thinking,
0:36:04 > 0:36:06my imaginations, my creativity.
0:36:06 > 0:36:09And this is the best way to show.
0:36:09 > 0:36:12I'm really looking for this one.
0:36:12 > 0:36:14- Hi!- Hello.
0:36:14 > 0:36:16Tell us about your dish.
0:36:17 > 0:36:19I'm cooking a sea bass.
0:36:19 > 0:36:21Obviously, sea bass is a wonderful fish.
0:36:21 > 0:36:24I'm doing some salsify with spices.
0:36:24 > 0:36:27And then I'm making a sauce which is influenced
0:36:27 > 0:36:30of southern part of India - moily.
0:36:30 > 0:36:32You know, coconut...
0:36:32 > 0:36:35And this is something that you've done before?
0:36:35 > 0:36:37That's what I do play with...
0:36:37 > 0:36:40Not play, that's where I try to break the boundaries. Getting...
0:36:40 > 0:36:42I wouldn't say fusion,
0:36:42 > 0:36:44it's a contemporary, modern twist of Indian cooking.
0:36:44 > 0:36:47So, in your plate, we can taste a bit of India.
0:36:47 > 0:36:48You've got south Indian influence,
0:36:48 > 0:36:50you've got a bit of a north Indian influence...
0:36:50 > 0:36:54- It's combined, exploding the flavour in your mouth.- Very nice.
0:36:54 > 0:36:57- Good, it sounds lovely.- Yes. - I'm looking forward to trying it.
0:36:57 > 0:36:59- All the best, Sudha.- Thank you.
0:37:01 > 0:37:03Sudha, we've got quite a lot going on.
0:37:03 > 0:37:06Because it's also with a mushroom and spring onion rice.
0:37:06 > 0:37:08What I'm worried about is whether the moily sauce
0:37:08 > 0:37:10- will go very well with the fish... - Fish.
0:37:10 > 0:37:15..which has got a mustard flavour, or mustard marination.
0:37:15 > 0:37:17I've never had one like that before.
0:37:17 > 0:37:21Looking at the costings, his total food cost, he thinks, is £5.
0:37:21 > 0:37:25And he's recommending a retail price as £14.50.
0:37:25 > 0:37:29- Also, he hasn't included the VAT, which is my particular bugbear.- Yes!
0:37:29 > 0:37:33- You know, 20% is a lot to lose off the price of the dish.- Right.
0:37:33 > 0:37:37True, and to get the percentage to what we want,
0:37:37 > 0:37:42- and to add the VAT, we'll be going past, or very close to, £20.- Yes.
0:37:42 > 0:37:45That's quite a lot for the kind of food we serve here.
0:37:45 > 0:37:48And the kind of clientele that we've got here.
0:37:50 > 0:37:53Bini is preparing a fusion Gujarat dish.
0:37:53 > 0:37:55Combining lamb and spinach curry
0:37:55 > 0:38:00with a side of okra and potato curry, mixed vegetable rice,
0:38:00 > 0:38:01and vintage cider roti.
0:38:01 > 0:38:04My signature dish has lots of influences,
0:38:04 > 0:38:08from the Gujarat, and also from Bradford, and from Somerset!
0:38:08 > 0:38:11I thought, why not put them all together and combine them
0:38:11 > 0:38:16and showcase that you can use local ingredients, and with Indian spices
0:38:16 > 0:38:20you can really bring out the best of everything.
0:38:20 > 0:38:24Creativity - the dish says creativity and passion.
0:38:26 > 0:38:28Bini, tell us about your signature dish.
0:38:28 > 0:38:32Well, the signature dish is a lamb and spinach curry.
0:38:32 > 0:38:36I've just spent about half an hour, 25 minutes, just getting rid
0:38:36 > 0:38:38of the impurities of the lamb,
0:38:38 > 0:38:41so when you have it, it tastes wonderful.
0:38:41 > 0:38:43Tell us what else is going in?
0:38:43 > 0:38:47- What else I've prepped also is the okra.- I love okra.
0:38:47 > 0:38:50I'm going to do okra and potato curry.
0:38:50 > 0:38:53- Do you know what it's called in India?- Fingers...?
0:38:53 > 0:38:54Lady fingers, yes!
0:38:54 > 0:38:59I think her dish is very traditional, from where she comes from.
0:38:59 > 0:39:03And lamb and spinach curry is an ideal combination.
0:39:03 > 0:39:06So if she gets it right, if she can pull this through,
0:39:06 > 0:39:10this can be a real cracker of a dish.
0:39:11 > 0:39:13Look, they're like whoopie cushions!
0:39:14 > 0:39:18Her total food cost is £3.62, which seems very reasonable...
0:39:19 > 0:39:22- ..considering she's cooking with lamb.- Yes.
0:39:22 > 0:39:26She's suggesting a retail price of £17.86, including VAT.
0:39:26 > 0:39:29So, obviously, she's overcooked it slightly, hasn't she?
0:39:29 > 0:39:32She's got a lot to prove with this dish, let's face it.
0:39:32 > 0:39:34I have practised this a couple of times.
0:39:34 > 0:39:37It's not working in my favour, so...
0:39:37 > 0:39:39I just hope it works.
0:39:41 > 0:39:44Mark is aiming to build on the success of his morning's efforts
0:39:44 > 0:39:48by cooking chicken ajwain, served with a popular Punjabi dish
0:39:48 > 0:39:53of chana masala, and accompanied by Jaipur sprouted-bean slaw.
0:39:53 > 0:39:56I haven't chosen my signature dish necessarily to impress anyone,
0:39:56 > 0:39:58I chose it from my own knowledge
0:39:58 > 0:40:02of what I've learned from Indian cooking,
0:40:02 > 0:40:05and what I think I'm capable of producing.
0:40:05 > 0:40:09Hopefully, that will impress and they will like it.
0:40:09 > 0:40:12I'm determined to get this job, yeah. It's very exciting.
0:40:14 > 0:40:17- You're busy, we can see that. - I am, yes.
0:40:17 > 0:40:18I'm just going to do roast chicken,
0:40:18 > 0:40:21sort of going on a British tilt here.
0:40:21 > 0:40:24I've just roasted it very simply with ajwain seeds.
0:40:24 > 0:40:29- Personally, I would use ajwain seeds with fish and seafood.- Yep.
0:40:29 > 0:40:32- You've never done it with chicken? - I've never done it with chicken.
0:40:32 > 0:40:36So if comes out well, probably I've learned something from you, Mark.
0:40:36 > 0:40:39Wait til you taste it, I'll tell you, it'll knock your socks off.
0:40:39 > 0:40:41And what else with it?
0:40:41 > 0:40:43I'm doing a Jaipur slaw.
0:40:43 > 0:40:46From the Pink City in Rajasthan.
0:40:46 > 0:40:49It's done with beetroot and red cabbage.
0:40:49 > 0:40:52So when you add the lime juice and sugar and salt,
0:40:52 > 0:40:54it bleeds out, so it goes nice and pink.
0:40:54 > 0:40:58- I'm doing a raita with green banana, or plantain.- Green banana raita?
0:40:58 > 0:41:01- Yeah.- I've never heard of it! How do you make it?
0:41:01 > 0:41:04- I made it up.- Wow! That's great, that's what we want.
0:41:04 > 0:41:07- I love it, that's got real chutzpah! - Yeah, I made it up.
0:41:07 > 0:41:08Fantastic, can't wait.
0:41:09 > 0:41:13I think Mark has got a very interesting combination, Alex.
0:41:13 > 0:41:16Luchi bread, that is something I'm really looking forward to.
0:41:16 > 0:41:20Because that is a bread that comes from my native state,
0:41:20 > 0:41:22and luchi basically means a puffed-up bread.
0:41:23 > 0:41:28A selling price for a roast chicken dish of £12.58 is very reassuring.
0:41:28 > 0:41:30Let's see what the portion sizes are.
0:41:30 > 0:41:33- With all the accompaniments, yes.- Yes.
0:41:33 > 0:41:37And one other interesting aspect that Mark is doing is the chicken
0:41:37 > 0:41:38with the skin on.
0:41:38 > 0:41:42In Indian cuisine we don't have a chicken being cooked with
0:41:42 > 0:41:46- the skin on, because the skin hinders with the...- Absorption.
0:41:46 > 0:41:47..absorption of the curry.
0:41:47 > 0:41:51- So hopefully this time also he will be able to surprise us.- Good.
0:41:51 > 0:41:55With the final touch able to make all the difference, this is the last
0:41:55 > 0:41:59opportunity for our chefs to impress with their cooking abilities.
0:42:01 > 0:42:06Everyone had their own strong points and their weaknesses.
0:42:06 > 0:42:08So it is quite balanced, I think.
0:42:08 > 0:42:12The successful applicant will need to demonstrate the correct
0:42:12 > 0:42:15kitchen skills required to deliver a meal that can sit alongside
0:42:15 > 0:42:19the authentic dishes already served on the restaurant's menu.
0:42:21 > 0:42:23First dish under scrutiny is Sudha's.
0:42:29 > 0:42:33- There's the sea bass. - Thank you.- Great.
0:42:33 > 0:42:34Enjoy.
0:42:36 > 0:42:41Sudha has served a pan-fried sea bass, spiced salsify and asparagus,
0:42:41 > 0:42:43tomato and red caviar achar,
0:42:43 > 0:42:46with a moily sauce.
0:42:46 > 0:42:49It's accompanied by mushroom and spring onion rice.
0:42:49 > 0:42:54Sudha's struggled to keep costs below Jay's recommended £4.50.
0:42:54 > 0:42:57But will taste and presentation be on the money?
0:42:57 > 0:42:59It looks great.
0:42:59 > 0:43:01I think the plate presentation is perfect.
0:43:01 > 0:43:05You've got the sauce, you've got the visuals, various colours going on.
0:43:05 > 0:43:07You can see the crispiness of the skin,
0:43:07 > 0:43:12- which I love to see in a fish that's been filleted.- What do you think?
0:43:12 > 0:43:14I think, from a diner's point of view,
0:43:14 > 0:43:17it looks very simple and quite appealing.
0:43:17 > 0:43:21So I think the presentation point of view, it is fantastic.
0:43:39 > 0:43:43I think this dish is really, really, really good.
0:43:43 > 0:43:48It delivers in terms of your texture, flavour, taste.
0:43:48 > 0:43:50Especially the moily sauce.
0:43:50 > 0:43:55- Having that flavour of mustard going through is beautiful.- Thank you.
0:43:55 > 0:43:59I must say, that is a dish I would eat with pleasure.
0:43:59 > 0:44:00This dish would cost about £5?
0:44:00 > 0:44:02£5, because I'm using a farmed sea bass,
0:44:02 > 0:44:06as you know, it's not expensive. You can find it throughout the year.
0:44:06 > 0:44:08For a sea bass like this, I think
0:44:08 > 0:44:12we can happily sell this dish in our restaurant
0:44:12 > 0:44:14at about £13.50, £14... Below £15.
0:44:14 > 0:44:18So I think the costing is a bit out in terms of what
0:44:18 > 0:44:22we expect in our restaurant, and I think, if we deconstruct
0:44:22 > 0:44:26this dish, and take a few components off, the cost might come down.
0:44:26 > 0:44:29- That's a wonderful dish, congratulations.- Thank you, Sudha.
0:44:29 > 0:44:31Thank you.
0:44:34 > 0:44:37- Good.- I think he redeemed himself quite a lot.
0:44:37 > 0:44:39The dish was perfect,
0:44:39 > 0:44:43it had got the flavour, the balance, the seasoning, everything going on.
0:44:45 > 0:44:46Hey! How did it go?
0:44:46 > 0:44:48Yeah, well, very good.
0:44:48 > 0:44:50I enjoyed it, what more can you say?
0:44:50 > 0:44:54- Obviously, the costings need tweaking, as we discussed.- Yes.
0:44:54 > 0:44:56But he made a dish that we'd like to eat.
0:44:56 > 0:44:59We can always help him doing the costings.
0:44:59 > 0:45:02But the fact is, that's one of the best moily I've ever tried.
0:45:02 > 0:45:04That was fantastic.
0:45:05 > 0:45:08Next to present her dish is Bini.
0:45:08 > 0:45:11My hands are shaking! But it's because I'm passionate.
0:45:11 > 0:45:14- Is it passionate, or you are panicking?- I'm panicking.
0:45:17 > 0:45:18Wish me luck, boys.
0:45:18 > 0:45:21- Good luck.- Good luck.- Thank you.
0:45:24 > 0:45:25- ALEX:- Hi. Thank you.
0:45:31 > 0:45:33Bini has prepared a Gujarati kadhi,
0:45:33 > 0:45:37consisting of lamb and spinach curry, okra and potato curry,
0:45:37 > 0:45:40served with vegetable rice and red onion relish,
0:45:40 > 0:45:42with cider roti.
0:45:46 > 0:45:51At almost £1 under budget, it provides a healthy 75% margin.
0:45:56 > 0:46:00I'm not a huge curry fan, and I have to say I'm really enjoying lamb.
0:46:00 > 0:46:02Thank you.
0:46:02 > 0:46:05There is bits of spinach in there, it's not a typical saag lamb,
0:46:05 > 0:46:08where you've doused the lamb in a lot of spinach,
0:46:08 > 0:46:11so you lose the entity of the lamb in itself.
0:46:11 > 0:46:14And the flavour is quite clean. It's good.
0:46:14 > 0:46:16This is really nice.
0:46:16 > 0:46:19- You like the bread? - An excellent innovation.
0:46:19 > 0:46:23You can smell the cider - I would have never have thought in my dreams
0:46:23 > 0:46:26to have a roti made with cider.
0:46:26 > 0:46:33It takes a poor man's bread, like a roti, into a new territory.
0:46:33 > 0:46:36I would be disappointed with your curry.
0:46:36 > 0:46:38I had an expectation, because for a Gujarati curry,
0:46:38 > 0:46:43this is way too thick. I would expect it to be much thinner.
0:46:43 > 0:46:44And much cleaner.
0:46:44 > 0:46:46It was actually quite thin, and then I had to go
0:46:46 > 0:46:50and make the chapatis in the other kitchen, so it carried on boiling.
0:46:50 > 0:46:53Those are the nuances of our kitchen.
0:46:53 > 0:46:56- I know.- You've got to do a lot of components at the same time,
0:46:56 > 0:47:00but dish out a product which has got no excuse.
0:47:00 > 0:47:02- UTTAM:- You have overdone with the rice,
0:47:02 > 0:47:04in the sense that you've made it overcomplicated.
0:47:04 > 0:47:07- But, overall, this is quite a tasty food that you've made.- Thank you.
0:47:07 > 0:47:10You threw us a challenge in your interview, you said that
0:47:10 > 0:47:12if you don't like the spinach and lamb curry,
0:47:12 > 0:47:14then I'm not the right candidate.
0:47:14 > 0:47:15But I would like to tell you that
0:47:15 > 0:47:18I personally like your lamb and spinach curry quite a lot.
0:47:18 > 0:47:22- We all did.- Thank you very much. - Thank you.- Thank you.
0:47:26 > 0:47:29I think she's shown us that she can cook.
0:47:29 > 0:47:33- What Bini created was nothing more than home cooking.- Yeah.
0:47:33 > 0:47:36Very simple home cooking. Apart from the lamb and the spinach,
0:47:36 > 0:47:40- which she really made it absolutely brilliant.- Yes.
0:47:40 > 0:47:43Would our customers like to eat that? I doubt it.
0:47:45 > 0:47:48For Bini, performing under pressure has taken its toll.
0:47:50 > 0:47:53I'm going to get upset, and I don't want to get upset.
0:47:53 > 0:47:55PRODUCER: Why are you upset?
0:47:55 > 0:47:57Because I'm passionate about my food,
0:47:57 > 0:47:59and things didn't come out right.
0:47:59 > 0:48:01And I shouldn't be upset.
0:48:05 > 0:48:09- Why did you have a cry, darling? Was it overwhelming?- Yes.
0:48:09 > 0:48:11I'm so sorry.
0:48:11 > 0:48:14Aw, darling, we don't want to overwhelm anybody.
0:48:14 > 0:48:16- I hope you didn't...- It's all right.
0:48:16 > 0:48:17Are you not happy?
0:48:17 > 0:48:22No! I just think the whole build-up of it was quite a lot.
0:48:22 > 0:48:26It is good, I think you gave yourself a big task here,
0:48:26 > 0:48:30- and I'm really impressed at how brave you are for doing it.- Yeah.
0:48:30 > 0:48:32- Well done, you.- Thank you.
0:48:34 > 0:48:37The last dish to be put to the test will be Mark's.
0:48:37 > 0:48:41I think I could learn their way and adapt myself to how they want it.
0:48:42 > 0:48:45That would just take time, and patience, and support.
0:48:47 > 0:48:50Up against the other two, I think I stand in the middle.
0:48:55 > 0:48:56- Ta-dah!- Ta-dah!
0:48:56 > 0:48:58Thank you.
0:49:00 > 0:49:03Mark has cooked roast chicken ajwain,
0:49:03 > 0:49:07with chana masala and Jaipur sprouted-bean slaw.
0:49:07 > 0:49:11It's accompanied by baked cauliflower with turmeric and cumin.
0:49:11 > 0:49:13And his own pomegranate and green banana raita,
0:49:13 > 0:49:15with a puffed luchi bread.
0:49:17 > 0:49:19Well, the chicken doesn't look a great deal
0:49:19 > 0:49:22INDIAN-Indian marination to me.
0:49:22 > 0:49:26It's not. It's definitely not. It's roast chicken.
0:49:26 > 0:49:27It's roast chicken, yes.
0:49:28 > 0:49:31But, yes, I would have wanted this plate to be a little more
0:49:31 > 0:49:36- lighter, brighter in colour. - That's not bright enough for you?
0:49:36 > 0:49:38It's not bright enough for me, no.
0:49:41 > 0:49:43At just over £3 to make,
0:49:43 > 0:49:46his dish is the cheapest of the three.
0:49:50 > 0:49:54In your luchi, you've got almost a raw layer of dough.
0:49:54 > 0:49:56I took a big risk doing it.
0:49:56 > 0:49:58I took a big risk, because it is a tricky number to pull off.
0:49:58 > 0:50:00He said that.
0:50:00 > 0:50:03With the seeds that you have added, it has really not helped.
0:50:03 > 0:50:08Cauliflower - turmeric is raw.
0:50:08 > 0:50:11Turmeric is one spice which takes the longest to cook.
0:50:12 > 0:50:15So, in my cooking, I always add turmeric at the beginning.
0:50:16 > 0:50:18Your raita - exceptional.
0:50:18 > 0:50:24I had my doubts. It has the crunch, and the seasoning that really works.
0:50:24 > 0:50:26You haven't chosen an easy way out,
0:50:26 > 0:50:29you've chosen quite traditional dishes, and you have done well.
0:50:29 > 0:50:32- ALEX:- I have to congratulate you on one thing -
0:50:32 > 0:50:36you are the only chef who knows how to do a proper costing.
0:50:36 > 0:50:39So I was very happy you hit the price point absolutely.
0:50:39 > 0:50:42That's very encouraging, that you understand your ingredients,
0:50:42 > 0:50:46you've costed accordingly, and you've researched price points
0:50:46 > 0:50:49which is on the similar lines of what you have suggested.
0:50:49 > 0:50:53- So that's, again, a big positive. - Thank you very much, Mark.
0:50:53 > 0:50:55- Pleasure, thank you. - Thank you, Mark.
0:50:57 > 0:51:02Mark, I was very disappointed with the presentation more than anything.
0:51:02 > 0:51:05Even before I started tasting it, it just looked like a mess, that dish.
0:51:05 > 0:51:10I think he had a very ambitious dish, sort of West meets the Empire.
0:51:10 > 0:51:14Wherein he had a lot of elements to juggle with,
0:51:14 > 0:51:15lot of components to play around.
0:51:15 > 0:51:19And that's where I think he went a bit wrong.
0:51:19 > 0:51:22I don't think they really understood my concept
0:51:22 > 0:51:27of British meeting Indian together. Empire sort of food.
0:51:27 > 0:51:31Given time, I feel that Mark can come up and show us
0:51:31 > 0:51:33much better cooking.
0:51:33 > 0:51:36Obviously, Mark is very passionate, ambitious,
0:51:36 > 0:51:40he understands the business, he understands the numbers.
0:51:40 > 0:51:44He understands how a restaurant works, how a kitchen works.
0:51:44 > 0:51:46And he's worked in some of the best places.
0:51:46 > 0:51:49So he's got a lot of pedigree behind him, which is great.
0:51:51 > 0:51:55With the interview process now complete, which candidate has
0:51:55 > 0:51:58proved they should go through to the final interview for head chef?
0:52:01 > 0:52:02Now we have a decision to make.
0:52:02 > 0:52:06I think we agree, all of us, that Bini's out of the running.
0:52:06 > 0:52:10Yeah, sadly, I think Bini has lost out a bit.
0:52:10 > 0:52:14Obviously, it's a bigger gamble taking Mark on to the next
0:52:14 > 0:52:17round of interviews than it is Sudha.
0:52:17 > 0:52:19- So I'm going to leave you two to discuss it.- OK.
0:52:20 > 0:52:22'I think this decision's very difficult,
0:52:22 > 0:52:25'because this is their place, this is their passion,'
0:52:25 > 0:52:27and they want to find the right candidate.
0:52:27 > 0:52:30And there's a lot to say for both Sudha and Mark.
0:52:31 > 0:52:35I personally feel Sudha is a safer option,
0:52:35 > 0:52:38in terms of choosing between the two.
0:52:38 > 0:52:41- SUDHA:- I've done my job. A few ups and downs,
0:52:41 > 0:52:44but it all depends upon them, whether they like my
0:52:44 > 0:52:47style of cooking or whether they liked me as a person, I don't know.
0:52:47 > 0:52:52But, on the flip side of it, I think that Mark has got the passion,
0:52:52 > 0:52:57the determination and the expertise that a head chef needs to have.
0:52:57 > 0:53:00- MARK:- I think that I could bring a lot to the party for them.
0:53:00 > 0:53:04It will have to work both ways, and it has to be that I'm right for them
0:53:04 > 0:53:06and they have to be right for me as well.
0:53:06 > 0:53:09But do we have the luxury for him to get trained,
0:53:09 > 0:53:12get the ground running in three months' time?
0:53:12 > 0:53:13My experience as a head chef
0:53:13 > 0:53:15hopefully will give me the edge over them.
0:53:15 > 0:53:19But I think with me up against an Indian chef from Birmingham,
0:53:19 > 0:53:21it's a tough call.
0:53:21 > 0:53:23I don't want to advise you.
0:53:23 > 0:53:25Do you think we can talk to them as well?
0:53:25 > 0:53:26I think that's a brilliant idea.
0:53:27 > 0:53:31Darling, the boys would love to have a quick word with you upstairs.
0:53:33 > 0:53:35Go up and talk to them, thank you.
0:53:37 > 0:53:38Hi, Mark.
0:53:40 > 0:53:43Mark, we have got a decision to make.
0:53:44 > 0:53:47Before that, we just wanted to find out a bit about you.
0:53:48 > 0:53:53- I really want to know whether you want this job or not.- I do.
0:53:53 > 0:53:57I think I would bring something fresh and new to your restaurant.
0:53:57 > 0:54:02And with your willing, we would be able to change it for the better.
0:54:02 > 0:54:07Not that there's anything wrong with it, but bring it a new freshness.
0:54:07 > 0:54:11- Thank you, can you please call Sudha, please?- Thank you.
0:54:20 > 0:54:24- Hi, Sudha.- Hello.- Just a quick chat before we make the final decision.
0:54:25 > 0:54:29Just a question of you convincing us as to why you want this job.
0:54:31 > 0:54:35I have gone to a stage where I can't grow further in Birmingham,
0:54:35 > 0:54:38because they've got limited market.
0:54:38 > 0:54:43I'm looking for opportunity where you can excel my skills further.
0:54:44 > 0:54:49That means, given this job, would you take it and relocate to London?
0:54:49 > 0:54:51Yes.
0:54:51 > 0:54:54- Thank you very much, Sudha. - Thank you, Sudha, all the best.
0:54:54 > 0:54:55Thanks.
0:54:57 > 0:54:59MARL: I think you've got it.
0:54:59 > 0:55:02- Me?- Yeah.- Yep.
0:55:02 > 0:55:05I'm not so sure.
0:55:06 > 0:55:08Are you two to in agreement?
0:55:13 > 0:55:14- Yep.- Yes.
0:55:26 > 0:55:28Chefs, thank you all so much.
0:55:28 > 0:55:31It's been a pleasure tasting your food today - I've really
0:55:31 > 0:55:34enjoyed it, we're all very grateful for you taking the time.
0:55:34 > 0:55:36So I'm going to hand you over to Jay and Uttam
0:55:36 > 0:55:38to tell you their decision.
0:55:40 > 0:55:45I think each of you chefs have got their own positives and negatives.
0:55:45 > 0:55:49Everything was there in various aspects in the dishes that you
0:55:49 > 0:55:51have demonstrated to us.
0:55:51 > 0:55:54Bini, your passion is infectious.
0:55:54 > 0:55:56You have the energy, the enthusiasm.
0:55:56 > 0:55:58Your personality really comes through,
0:55:58 > 0:56:00but it's a different setting.
0:56:00 > 0:56:06I think we can say that, Bini, you lose out.
0:56:07 > 0:56:09Sudha.
0:56:09 > 0:56:11I think your tandoori chicken was a big let down
0:56:11 > 0:56:15considering the skill set and the level of experience that you have.
0:56:15 > 0:56:19But you redeemed to a great extent with your signature dish,
0:56:19 > 0:56:22and I think that you should be very proud of that dish.
0:56:22 > 0:56:25Mark, in terms of your signature dish -
0:56:25 > 0:56:28overall, the dish didn't really add up that much.
0:56:28 > 0:56:30But you have surprised us all.
0:56:31 > 0:56:34In the first challenge, your chicken was all right,
0:56:34 > 0:56:37but you kachumber salad was the key, and it was incredible.
0:56:37 > 0:56:40We kept on talking about it for the whole day.
0:56:40 > 0:56:45- So, we have to make a decision. Have you made one?- Yes, we have.
0:56:46 > 0:56:52The person who's going to be going to the next round, is...
0:56:52 > 0:56:55- Mark.- Wow! Brilliant!
0:56:56 > 0:56:58Congratulations, Mark.
0:56:58 > 0:57:00- Congratulations, Mark!- Thank you.
0:57:00 > 0:57:02I am more than a little surprised, yeah.
0:57:06 > 0:57:09I was certain it was going to be Sudha. But I'm elated.
0:57:10 > 0:57:14He was someone who wanted this job, he wanted to prove himself.
0:57:14 > 0:57:19He has to prove in the final that he can actually cook Indian food now.
0:57:19 > 0:57:21I think it's a very brave choice.
0:57:21 > 0:57:25And actually makes me like Jay and Uttam a lot.
0:57:25 > 0:57:29Because it shows that they have courage in their own abilities,
0:57:29 > 0:57:33and they're really determined to take this project forward.
0:57:37 > 0:57:40Next time, it's the final interview.
0:57:40 > 0:57:43It's going to be tricky, but I think I'll just go with the flow here.
0:57:44 > 0:57:47And a surprise call for one lucky candidate.
0:57:47 > 0:57:52We have decided to give you a second chance for our second round.
0:57:52 > 0:57:56But which chef will ultimately handle the heat?
0:57:56 > 0:57:57Mine has already gone cold.
0:57:57 > 0:58:01This is the moment where we really see what a chef is made of.
0:58:01 > 0:58:04And who will be the new head chef?
0:58:04 > 0:58:06One plate is no good for me.
0:58:06 > 0:58:09Come on, guys - we've got a table waiting.
0:58:09 > 0:58:12It is the usual confusion.
0:58:12 > 0:58:15Taking everything into account, we have come to a decision.