0:00:03 > 0:00:06My name is Anjum Anand. I'm a food writer, a chef,
0:00:06 > 0:00:09and I want to show you just how simple Indian cooking can be.
0:00:09 > 0:00:12- That's good. - Isn't that the best thing?
0:00:14 > 0:00:20In Britain, we love Indian food, but a lot of people think it is unhealthy and piles on the pounds.
0:00:23 > 0:00:26Along with hundreds of millions of Indians, I eat it every day
0:00:26 > 0:00:31but by using very little oil and fresh ingredients, putting on weight isn't an issue.
0:00:33 > 0:00:36And you don't have to sacrifice flavour to eat healthily.
0:00:36 > 0:00:40The spices are really wild. You just know there's flavour.
0:00:41 > 0:00:46This week, I'm off to Charlton House Hotel & Health Spa, where my Indian dishes are going on
0:00:46 > 0:00:51the menu. I really hope the health-conscious spa guests will like them.
0:00:52 > 0:00:55Basically, I think... Nah.
0:00:55 > 0:01:02But convincing head chef Elijah that Indian food can be light and tasty is going to be a tough job.
0:01:02 > 0:01:03That's spicy.
0:01:09 > 0:01:13In a busy life full of distractions,
0:01:13 > 0:01:17I try to strike a balance and make sure I have some quiet moments in my day.
0:01:23 > 0:01:27Going to the temple gives me time to stop and think. I'm a Hindu,
0:01:27 > 0:01:32and a lot of my ideas about food have been shaped by my background.
0:01:36 > 0:01:41I love vegetarian food and that is what is always served to worshippers at temples.
0:01:43 > 0:01:48As a result, India has a centuries-old tradition of great vegetarian cooking.
0:01:51 > 0:01:56In the ancient Sanskrit texts, there are tips on healthy living that are still relevant today.
0:01:56 > 0:01:59Known as the philosophy of Ayurveda, it is these principles
0:01:59 > 0:02:02that I endeavour to apply to my cooking and my lifestyle.
0:02:04 > 0:02:10Just as our homes need a spring clean, I think our bodies need a regular overhaul, too.
0:02:10 > 0:02:11I'm cooking my version of kitchari,
0:02:11 > 0:02:16a lentil-and-rice dish which is a traditional Ayurvedic cleansing meal.
0:02:19 > 0:02:20Cumin.
0:02:20 > 0:02:25Ayurveda is the complete diet for healthy living that's been passed down through
0:02:25 > 0:02:30generations of Indian families and it's now becoming popular here too.
0:02:30 > 0:02:33Little bit of garlic...ginger...
0:02:34 > 0:02:38Garam masala, which should mellow this down a little bit. Give it a stir.
0:02:38 > 0:02:41Kedgeree - the breakfast dish of the British raj.
0:02:41 > 0:02:44It was inspired by this simple lentil-and-rice recipe.
0:02:48 > 0:02:50Green chilli and...
0:02:50 > 0:02:51water.
0:02:53 > 0:02:56Lentils are full of protein and really easy to digest.
0:02:56 > 0:03:02For a simple three-day detox, you could eat this dish every meal and feel great at the end of it.
0:03:08 > 0:03:12My two-year-old daughter loves it. In fact, most Indian families
0:03:12 > 0:03:16would probably eat a variation of this recipe several times a week.
0:03:23 > 0:03:25- What do you want to do now?- Garden!
0:03:25 > 0:03:27You want to go to the garden? OK, come.
0:03:27 > 0:03:31I have convinced one fussy eater, but it may not be so easy
0:03:31 > 0:03:38to persuade health-conscious guests at the Charlton House Hotel Spa that Indian food is good for you.
0:03:38 > 0:03:42This restaurant uses the finest organic produce it can source locally
0:03:42 > 0:03:45and it is known for not using any commercially-grown wheat.
0:03:45 > 0:03:49Instead, they use their own home-grown crop - spelt,
0:03:49 > 0:03:52which is perfect for a wheat-free diet.
0:03:52 > 0:03:54This is a place of pure relaxation.
0:03:56 > 0:03:57But not for everyone.
0:03:57 > 0:03:59- Got a service coming!- Yes, Chef.
0:03:59 > 0:04:01INAUDIBLE
0:04:01 > 0:04:02One halibut, one lamb...
0:04:02 > 0:04:07Head chef Elijah Carter has built a great reputation for the hotel restaurant.
0:04:07 > 0:04:11- One hake, one duck, two mullet, two soup.- Yes, Chef!
0:04:11 > 0:04:17You can't get much healthier than cooking for a spa. And Indian food is probably the last thing
0:04:17 > 0:04:19you'd expect to see on the menu here.
0:04:19 > 0:04:26This place is going to provide the ultimate challenge to show just how wholesome Indian food can be.
0:04:26 > 0:04:28What do I think about Indian dishes on the menu?
0:04:28 > 0:04:32If you've gone to a spa and you'd eaten those dishes...
0:04:32 > 0:04:34"I feel heavy."
0:04:34 > 0:04:40Probably need a wheelchair. So, basically, I think...
0:04:40 > 0:04:42Nah, not at all.
0:04:43 > 0:04:47Gosh, it's going to be tough to convince Elijah that
0:04:47 > 0:04:50my Indian dishes are light and tasty, but he seems to be up for it.
0:04:50 > 0:04:53It's always good for my creative juices.
0:04:56 > 0:05:00I've got to create a star meal that will fit Elijah's style of cooking.
0:05:00 > 0:05:03- Going to get you a nice chef uniform. - Cool.
0:05:03 > 0:05:04I love wearing them.
0:05:04 > 0:05:06I do.
0:05:06 > 0:05:09But first, I want to test the competition.
0:05:09 > 0:05:11Did you just start it off in here?
0:05:13 > 0:05:15- Yeah.- You can see it's spelt.
0:05:18 > 0:05:20Mmm!
0:05:21 > 0:05:24It's hard to beat...
0:05:24 > 0:05:25To beat? It is hard to beat.
0:05:25 > 0:05:29- It's really fantastic but my food's very different.- Yeah.
0:05:29 > 0:05:32This is quite a rich and creamy, very kind of European...
0:05:32 > 0:05:39After the spa, when someone has one of your Indian dishes, I think it would just be too...
0:05:39 > 0:05:44If people can put out of their heads the thing that I'm going to eat Indian food
0:05:44 > 0:05:46- in a spa... They'll love it. - I'm up for that challenge.
0:05:46 > 0:05:52Elijah, normally, cabbage is so kind of boring and boiled and over-cooked in this country.
0:05:52 > 0:05:57I want to show you what fantastic things we can do with cabbage.
0:05:57 > 0:05:59Make a really refreshing, crunchy salad.
0:05:59 > 0:06:02OK, do you want me to cut that for you? Yeah, actually. Would you?
0:06:02 > 0:06:05- So what we going to do?- It's a South Indian kind of inspired salad.
0:06:05 > 0:06:10I'm going to use really few spices because I want to introduce the flavours slowly.
0:06:10 > 0:06:12I'm going to put some chillies in.
0:06:12 > 0:06:14Chillies are fantastic for you because for they raise your metabolism.
0:06:14 > 0:06:20So, for about three hours after you eat it, you're still kind of burning more calories.
0:06:20 > 0:06:24It is great - because people want to know these things in a spa. Spices.
0:06:24 > 0:06:28You want hot? We're going to go straight ahead...
0:06:28 > 0:06:30We're using a tablespoonful of sunflower oil.
0:06:34 > 0:06:36And nigella seeds.
0:06:36 > 0:06:39Peanuts. We're going to add our lentils in.
0:06:43 > 0:06:44A chilli.
0:06:44 > 0:06:49- What I want is for the peanuts and lentils to start browning. Can you get the cabbage?- Sure.
0:06:49 > 0:06:52- Bit more?- No, that's enough.
0:06:54 > 0:07:00- Cook the cabbage enough so that it's not crunchy, but it has some bite. - OK.- Then it's ready.
0:07:00 > 0:07:04Curry leaves. Smell the curry leaf. It's going to add a fantastic aroma.
0:07:04 > 0:07:08It's going to smell like south India. It's fantastic.
0:07:15 > 0:07:20- Come on, come on, what's the verdict, what's the verdict? - That's good.
0:07:20 > 0:07:24Isn't that the best thing you can do with cabbage?
0:07:24 > 0:07:26That's amazing.
0:07:26 > 0:07:30Try it, try it. It's just cabbage - spiced up cabbage.
0:07:35 > 0:07:37- Very good.- It's amazing.
0:07:37 > 0:07:42- I'm surprised. Really very surprised. - It's good.- We're gonna use that.
0:07:42 > 0:07:44You're going to nick my recipe, aren't you?
0:07:44 > 0:07:48'Swapping recipes already. This is a promising start.
0:07:48 > 0:07:53'I'm determined to win over these hard-nosed chefs with a vegetarian extravaganza.'
0:07:56 > 0:08:01I've decided to adapt a south Indian dish called avial
0:08:01 > 0:08:04and replace the Indian vegetables with seasonal British ones.
0:08:04 > 0:08:09It'll be bursting with green beans, peas and carrots.
0:08:10 > 0:08:14No Indian meal is complete without a lentil dish, so I'm going to create
0:08:14 > 0:08:17a sweet Bengali dahl with a crunchy okra garnish.
0:08:18 > 0:08:23Lentils are very high in protein, so they will take the place of meat.
0:08:24 > 0:08:28And if the spa's gourmet guests want a little extra,
0:08:28 > 0:08:30I'm planning a family favourite -
0:08:30 > 0:08:34shrikhand, a delicate yoghurt dessert flavoured with a hint of saffron,
0:08:34 > 0:08:37decorated with fruits and nuts.
0:08:39 > 0:08:44This is a healthy, balanced and nutritious meal that's sure to be a winner at the spa.
0:08:49 > 0:08:5580% of Indians are Hindu, and half don't eat meat, so veggie food is a way of life in India.
0:08:57 > 0:09:01There's a great vegetarian restaurant here...
0:09:01 > 0:09:04'I think that some of the lightest food is vegetarian.
0:09:04 > 0:09:11'And we have centuries of tradition to call on, so there's a huge variety of vegetarian dishes.
0:09:12 > 0:09:14'Dosas are from South India.
0:09:14 > 0:09:18'They're really popular - a light, savoury pancake made from
0:09:18 > 0:09:22'a batter of lentils and rice, wrapped around a spicy potato filling.
0:09:24 > 0:09:28'They're not the sort of thing Elijah would put on his menu
0:09:28 > 0:09:31'but I want him to experience the best taste in town.'
0:09:33 > 0:09:38'The trick is to get the batter smoothly and quickly onto the hot plate.
0:09:38 > 0:09:41'Kalpam has been making dosas for 19 years.'
0:09:41 > 0:09:45That's really not so easy to do, is it? It looks easier than it is.
0:09:45 > 0:09:51'The potato mixture is flavoured with curry leaves, which gives it a wonderful taste of south India.'
0:09:51 > 0:09:53Looks fantastic.
0:09:53 > 0:09:54That's a dosa.
0:09:54 > 0:09:58You serve it with sambal and chutney.
0:09:58 > 0:10:01'Sambal is typical of the southern region.
0:10:01 > 0:10:07'It is a lentil and vegetable dish, soured with tamarind, and goes perfectly with the dosa.'
0:10:07 > 0:10:10Can I show you something? These are really Indian vegetables.
0:10:10 > 0:10:13- That's a drumstick.- Looks like an okra.- It's not.
0:10:13 > 0:10:16It is hard on the outside and you chew it and you bite,
0:10:16 > 0:10:19and all the flesh on the inside comes out.
0:10:19 > 0:10:21- Want to give it a try?- Yes.
0:10:21 > 0:10:22Be careful.
0:10:24 > 0:10:29Well? You can eat the seeds, you just can't eat the skin.
0:10:29 > 0:10:34It's interesting. It's not to my taste. It's interesting.
0:10:34 > 0:10:36It tastes quite sour.
0:10:37 > 0:10:41'The tangy taste of the sambal brings out the sweetness of the potatoes.'
0:10:41 > 0:10:44- Here we go.- Mm!
0:10:45 > 0:10:47That's spicy.
0:10:47 > 0:10:50I like that. I don't like the drumstick thing.
0:10:50 > 0:10:52That's fair enough.
0:10:52 > 0:10:56- Can we have a go at making one? - Yeah. Can we try it?- Yeah.
0:10:56 > 0:10:58OK.
0:10:58 > 0:11:00- One ladleful?- Yeah.
0:11:00 > 0:11:02I'm going to embarrass myself!
0:11:03 > 0:11:05Yeah?
0:11:05 > 0:11:07'I think I'm a natural.
0:11:07 > 0:11:09'With a little help from Kalpam.
0:11:09 > 0:11:12'Actually, it's harder than it looks.'
0:11:12 > 0:11:14Beat that! Without her hand.
0:11:16 > 0:11:18'It's not looking good for Elijah.'
0:11:20 > 0:11:25- Your side is broken.- What about my one?- Your one's a disaster!
0:11:25 > 0:11:27Look at it - it's road kill!
0:11:28 > 0:11:31Can you see how, even for a professional chef like yourself,
0:11:31 > 0:11:35it's a little bit complicated to do, especially for a lot of people?
0:11:35 > 0:11:39Because you need the experience of just having that kind of motion. 10 out of 10?
0:11:39 > 0:11:41- This is a nice one.- And this one?
0:11:41 > 0:11:45- That's a nice one.- Eight?- She's like your mother - she's being nice.
0:11:45 > 0:11:49'The dosa batter is lentil-based, and that's one way to get your protein.
0:11:49 > 0:11:51'But they are tricky to make.
0:11:51 > 0:11:56'Instead, you can get all the benefits of lentils at home and make this simple Bengali dal.
0:11:56 > 0:12:00'Dal means lentil, and this is a simple dish that pretty much
0:12:00 > 0:12:03'looks after itself once you've got it started.'
0:12:03 > 0:12:05So, I've washed my lentils.
0:12:05 > 0:12:09I'm going to put them in the pan, and now water.
0:12:09 > 0:12:12Lentils are like the cornerstone of Indian food.
0:12:12 > 0:12:16India has so many regions and they all have lentils that they veer towards.
0:12:16 > 0:12:21So, basically, they've got a dal from the north and a dal from the east...
0:12:21 > 0:12:24There are dals all over and they all have their own flavours.
0:12:24 > 0:12:28So the southern ones have a lot of curry leaves, tamarind to sour.
0:12:28 > 0:12:32North India would have cumin seed and tomatoes to sour and sometimes onions.
0:12:32 > 0:12:35I will put the turmeric in straightaway.
0:12:35 > 0:12:41'This is a sweet east Indian dal. Bengalis are known for using sugar in their savoury dishes.'
0:12:41 > 0:12:44Leave it for about 50-60 minutes, just cooking on a really low flame.
0:12:44 > 0:12:47'Lentils have been part of our diet since prehistoric times.
0:12:47 > 0:12:51'They grow in pods like peas, they can be ground into flour
0:12:51 > 0:12:54'and you can even sprout them to eat with salads.
0:12:55 > 0:12:58'There are many different types of lentils,
0:12:58 > 0:13:02'including chana dal, urad dal, masoor dal and mung dal.
0:13:02 > 0:13:08'Softer red lentils go into soups but harder lentils like the mung go well with lamb and chicken.
0:13:14 > 0:13:20'It's no surprise, then, that for centuries lentils have been the staple food of India's vegetarians.'
0:13:21 > 0:13:25So...lentils nice and soft. So we'll add our coriander powder in.
0:13:25 > 0:13:28Just one teaspoon.
0:13:28 > 0:13:32And I'm going to add a bit of garam masala. Those are our spices.
0:13:32 > 0:13:33Sugar.
0:13:33 > 0:13:36- Smells good.- Two teaspoonfuls.
0:13:36 > 0:13:40They would add more. This is my compromise with the Bengalis.
0:13:41 > 0:13:43And now it simmers.
0:13:45 > 0:13:46'I'm heating up some ghee.
0:13:46 > 0:13:52'Ghee is a clarified butter which has a higher cooking temperature than most oils.'
0:13:52 > 0:13:56I'm going to heat the ghee up, and then we'll give the dal tarka.
0:13:56 > 0:14:00- Pardon? Tarka?- Tarka. - Tarka?- Yeah.- OK.
0:14:00 > 0:14:03Tarka is when you temper your spices in hot oil.
0:14:03 > 0:14:06OK, that's nice and warm. So,
0:14:06 > 0:14:09we need maybe five cardamom pods.
0:14:10 > 0:14:16- Five cloves.- Five.- A little bit of cinnamon. Mustard seeds.- Got them.
0:14:16 > 0:14:19- Cumin seeds. Ready to go. Ready? - Whoa, whoa, whoa.
0:14:19 > 0:14:21- And chilli.- And chilli.- Ready?
0:14:21 > 0:14:26- No, not yet.- You're doing them on only one plate?- Yeah...- That's fine.
0:14:26 > 0:14:29- I'll start with my cumin. - OK, you start first.
0:14:29 > 0:14:30Good.
0:14:32 > 0:14:34- I'm getting dizzy. - You're getting dizzy?
0:14:34 > 0:14:37Just, like, following the spices!
0:14:37 > 0:14:41That looks great. I'm going to add the coconut.
0:14:41 > 0:14:44Just quickly toast that until it's just slightly brown.
0:14:44 > 0:14:46You ever had one of these?
0:14:47 > 0:14:49What is that?
0:14:49 > 0:14:51This is like my sanity right now.
0:14:54 > 0:14:56Yeah. Sorry.
0:14:56 > 0:15:01- Just a cheffy thing, isn't it? Starting to colour round the sides. - In the pan.
0:15:01 > 0:15:06And then we'll cover. Stir it in. You know what we do in India?
0:15:06 > 0:15:10Give me that. We take the lentils and put it in the pan.
0:15:10 > 0:15:15They won't stick to the pan but they pick up all the spices' residues.
0:15:15 > 0:15:19- We don't waste any flavour. - Waste not, want not.
0:15:19 > 0:15:22- Are they done? - Keep those lentils in there.
0:15:22 > 0:15:25And we'll just lift off the lid and be like...pssssh!
0:15:25 > 0:15:28- All really fantastically heady flavours coming up.- OK.
0:15:36 > 0:15:39That's great. I can smell the flavours.
0:15:39 > 0:15:43- Let's have a try. Thank you. - You first.
0:15:47 > 0:15:49That's great.
0:15:49 > 0:15:51These Bengalis knew their stuff.
0:15:51 > 0:15:58You know what? I thought this was gonna be really unadventurous and, you know, just a bit of lentils.
0:15:58 > 0:16:01- But this is amazing. - And really simple.
0:16:01 > 0:16:04No trouble, no nothing. Just spices.
0:16:04 > 0:16:05Yeah. That is really good.
0:16:12 > 0:16:19'It's a body-shocking 4.30am and London's Southall vegetable market is up and running already.
0:16:20 > 0:16:26'If Elijah's going to cook my dishes on his menu, he needs to know what to buy, and where.'
0:16:26 > 0:16:29- What's that over there?- Which one? - That one there.- That one?
0:16:29 > 0:16:31That's ridge gourd.
0:16:31 > 0:16:37'While the British tend to use just courgettes and marrows, Indians use the whole spectrum of gourds.'
0:16:37 > 0:16:40The one behind it is bottle gourd.
0:16:40 > 0:16:42Those are bitter gourd.
0:16:42 > 0:16:48The interesting thing is you're now growing them in this country. Because there's a demand for it,
0:16:48 > 0:16:53you're getting more and more of these exotic vegetables grown here.
0:17:00 > 0:17:02Look - check out these coconuts.
0:17:02 > 0:17:04Can you hear that?
0:17:04 > 0:17:06- Is that milk inside? - No, it's coconut water.
0:17:06 > 0:17:09- Can we drink coconut? - Of course, yeah.
0:17:09 > 0:17:13- You going to have one?- Er...- Try! Can we have two, please?
0:17:13 > 0:17:15That's good, isn't it?
0:17:15 > 0:17:19Yeah. Stick a straw in, and it's just in harmony with being in India.
0:17:19 > 0:17:20It's perfect.
0:17:21 > 0:17:23- Thank you.- Cheers.- Cheers.
0:17:26 > 0:17:28- Mmm!- That is nice.
0:17:28 > 0:17:31It's sweet but it's not coconut milk, it's coconut water.
0:17:31 > 0:17:34It's really good for you, by the way. It's really nutritious.
0:17:38 > 0:17:40I love it!
0:17:41 > 0:17:44- Excuse me? Are those moolis? - That's right. Yeah.
0:17:44 > 0:17:47- Daikon, mooli, radish. - Did you fly that in from India?
0:17:47 > 0:17:50No, no, this is local. It's all fresh. Picked last night.
0:17:50 > 0:17:53Really? Wow, that's great!
0:17:53 > 0:17:56You know what we do in India? We eat the leaves.
0:17:56 > 0:17:59- You can make a nice curry out of this, yes.- We eat it in salad.
0:17:59 > 0:18:03- Tastes like turnips, doesn't it? - It's good, isn't it?
0:18:03 > 0:18:07- We could grow this in the farm. - Could you?- Make some salad.
0:18:07 > 0:18:09You should try it.
0:18:10 > 0:18:12'Our taste buds are buzzing.
0:18:12 > 0:18:18'Time to capitalise on Elijah's enthusiasm and cook him my first dish for his menu.
0:18:18 > 0:18:20'Avial from South India.'
0:18:24 > 0:18:28Think fast. If you could slice me half that onion.
0:18:28 > 0:18:30- I'm going to put in some cumin. - Just cumin you add?
0:18:30 > 0:18:36People think Indian food is really spicy but look at all my spices - it's just this: turmeric and cumin.
0:18:36 > 0:18:37Put the onion in.
0:18:39 > 0:18:41Couple of chillis.
0:18:41 > 0:18:46This shouldn't give you much heat - just a lot of flavour. That's why I'm not going to cut it.
0:18:46 > 0:18:51All right, potatoes in, carrots in,
0:18:51 > 0:18:53little bit of turmeric in.
0:18:53 > 0:18:56I want to leave this on a low flame.
0:18:56 > 0:18:59And cook it without adding any water if possible.
0:18:59 > 0:19:04- If you could cut that in half, take out the seeds with a spoon... - Don't peel it?
0:19:04 > 0:19:05Don't peel it.
0:19:05 > 0:19:10We leave the skin because otherwise the cucumber will just disintegrate.
0:19:10 > 0:19:14While you're doing that I'm going to get ready for making my puree.
0:19:16 > 0:19:21'A wonderful paste of coconut, shallots and ginger
0:19:21 > 0:19:25'will really bring out the flavours of these lovely fresh vegetables.'
0:19:27 > 0:19:28OK, done.
0:19:29 > 0:19:32So add your cucumbers.
0:19:34 > 0:19:36I'll add my beans.
0:19:36 > 0:19:40Just give it a stir, and we'll come back to it in ten minutes.
0:19:51 > 0:19:54- Do you want to tip that in? - All of it?- Yes, please.
0:19:58 > 0:20:01- What else do we put in it? - Shall we put some curry leaves in?
0:20:01 > 0:20:02- Sure. I'll get this.- Cool.
0:20:05 > 0:20:09- That's great, thank you, that's plenty. If you get the peas...- Sure.
0:20:13 > 0:20:17- And then we'll stir in the yoghurt and we're done.- Right.
0:20:18 > 0:20:22'Yoghurt is eaten at practically every family meal in India,
0:20:22 > 0:20:26'providing calcium and a cool, tangy contrast to the spices.'
0:20:27 > 0:20:29I think we're ready.
0:20:29 > 0:20:33OK, I really want you to trust me with this cucumber.
0:20:33 > 0:20:36OK, let me taste the cucumber. Shall I close my eyes?
0:20:36 > 0:20:37Mmm!
0:20:38 > 0:20:41'This is such a delicious dish.
0:20:41 > 0:20:45'You can understand why half a billion Indians are vegetarian.
0:20:45 > 0:20:48'It'll be great on Elijah's spa menu.
0:20:48 > 0:20:51'Let's hope there's some room to squeeze in pudding.
0:20:51 > 0:20:55'Yoghurt's often used in savoury dishes but it can also make a delicious dessert.
0:20:55 > 0:20:59'Shrikhand is amazingly simple to make and a real winner at dinner parties.
0:21:01 > 0:21:06'Use some good-quality plain yoghurt and sieve overnight.
0:21:06 > 0:21:09'And allow the liquid to drain off.'
0:21:09 > 0:21:10Well, that's gone really hard.
0:21:10 > 0:21:14It's amazing because all the water's gone out of it.
0:21:14 > 0:21:19I call it yoghurt cheese because it has a cottage cheese texture. But it's tangy.
0:21:19 > 0:21:25All I'm going to add is some sugar, icing sugar, because I want it to melt straightaway.
0:21:25 > 0:21:26Do you want to chop some pistachios?
0:21:26 > 0:21:30I'm going to add a little bit of green cardamom powder.
0:21:30 > 0:21:32'In Gujurat, where they love their sweet and fruity tastes,
0:21:32 > 0:21:35'this recipe would actually be a side dish in the main meal.
0:21:37 > 0:21:41Add in...not all of my almonds because I've got some for garnishing.
0:21:41 > 0:21:44One of my favourite ingredients - saffron.
0:21:44 > 0:21:47'Battles have been fought over this much-prized spice
0:21:47 > 0:21:51'and for centuries it's been more expensive by weight than gold.'
0:21:52 > 0:21:56I'll just leave this to infuse for 10 minutes.
0:21:57 > 0:22:01'Apparently Alexander the Great used it to cure his battle wounds.'
0:22:01 > 0:22:04Just boil this lovely saffron.
0:22:05 > 0:22:08- Great colour.- Isn't it lovely? This is just fantastic quality.
0:22:08 > 0:22:10'Just mix it up...
0:22:12 > 0:22:14'..and that's it.'
0:22:15 > 0:22:18Just serve up in a cheffy manner.
0:22:18 > 0:22:19Nice little dollop.
0:22:19 > 0:22:21Yeah, nice little dollop.
0:22:21 > 0:22:23Just a little more nuts.
0:22:23 > 0:22:28- Some pistachios.- And these wonderful sweet, juicy pomegranates.
0:22:28 > 0:22:31All right, the moment of truth.
0:22:31 > 0:22:33I love this stuff.
0:22:33 > 0:22:35So perfect.
0:22:35 > 0:22:38- Do you think your guests will like that?- I think they will.
0:22:38 > 0:22:42I've got a great idea. I think I will use that as a pre-dessert in the restaurant.
0:22:42 > 0:22:46- It's very palate-cleansing, isn't it?- It's really, really good.
0:22:46 > 0:22:48'I seem to have convinced him.'
0:22:48 > 0:22:51Top marks. Top marks.
0:22:51 > 0:22:55'Now it's up to Elijah to get his kitchen staff up to speed.
0:22:57 > 0:23:00'I've just got one last idea. I've decided to
0:23:00 > 0:23:05'put an extra crunch onto the plate with a crispy okra garnish.
0:23:05 > 0:23:10'Okra's also known as lady's finger, or, in India, bhindi.'
0:23:10 > 0:23:12Okra can be quite slimy,
0:23:12 > 0:23:19but cooked this way it's just really wonderfully crisp. And really light.
0:23:22 > 0:23:26'But dusting with gram flour makes the okra really crispy.
0:23:33 > 0:23:39'And a sprinkling of dried mango powder and chilli adds a note of sourness.'
0:23:42 > 0:23:43See? No slime!
0:23:45 > 0:23:49'The okra's fruity flavour will go brilliantly with our creamy dal
0:23:49 > 0:23:53'and be a contrast to the softer cooked vegetables in the avial.
0:23:53 > 0:23:57'The shrikhand will be a wonderfully refreshing end to the meal.
0:23:58 > 0:24:04'So the big day has arrived and Charlton House spa is getting its menu makeover.
0:24:04 > 0:24:10'To show that Indian food can be light and fresh, even for the discerning spa guest.
0:24:12 > 0:24:15'Changing the menu is always stressful.'
0:24:15 > 0:24:18Has anyone got a small knife for me?
0:24:22 > 0:24:26'Of course there's no point all of us getting into a sweat.
0:24:26 > 0:24:28'I need to experience the calm before the storm.'
0:24:32 > 0:24:34Where's the rice? Rice, rice, rice!
0:24:34 > 0:24:38'The temperature's rising as Elijah and his chefs get to work.'
0:24:38 > 0:24:42Can you put two handfuls of rice in a conical strainer for me? I'm going to wash it out.
0:24:52 > 0:24:57'With all the spa guests sitting down, this is my moment of truth.
0:24:57 > 0:25:01'The menus are on the table. Elijah's still reading the recipes.'
0:25:01 > 0:25:04That's not gram flour, that's lentil flour.
0:25:04 > 0:25:09'Cooking for a restaurant is much more stressful than a dinner for two at home.'
0:25:09 > 0:25:11I've washed the lentils.
0:25:11 > 0:25:13I've got the lentils cooking off.
0:25:13 > 0:25:16Okra, it's sliced right there.
0:25:16 > 0:25:20- Perfect.- Dessert, sorted - Roy's going to do that. - You're outsourcing that.
0:25:20 > 0:25:22- You're a chef.- Of course I am.
0:25:22 > 0:25:25You're such a chef. I hope he does a good job.
0:25:25 > 0:25:29'The lentils are under way and Elijah's ready to start on the avial.'
0:25:29 > 0:25:31Am I doing this the right way?
0:25:31 > 0:25:34- Did you put the cumin seeds in first?- BLEEP!
0:25:34 > 0:25:38- We'll start it again.- You're just completely not paying any attention.
0:25:38 > 0:25:41All right, OK! Cumin seeds in.
0:25:43 > 0:25:46- Don't let them burn. - I'm trying not to.
0:25:46 > 0:25:48'If spices burn they become bitter.'
0:25:49 > 0:25:51Wait, wait!
0:25:52 > 0:25:54Did I say chop the chillis?
0:25:54 > 0:25:57It says..."Slit the..."
0:25:59 > 0:26:01Oh, my Lord!
0:26:02 > 0:26:07You're going to kill them with the heat. You just need to get the flavour. Split it in half.
0:26:07 > 0:26:08Only made a little mistake!
0:26:08 > 0:26:11'There's always a few teething problems but Elijah's
0:26:11 > 0:26:16'turning the corner and looks about to impress with an Indian bread.'
0:26:16 > 0:26:19- This is it, is it?- That's my version of your chapati.
0:26:19 > 0:26:22Looks good! Looks like it should look.
0:26:26 > 0:26:29- Mm. Lovely.- I'm happy because you're happy.
0:26:29 > 0:26:32I am happy. That actually works really well.
0:26:32 > 0:26:37- It's good, Chef.- Do you want my recipe? SHE LAUGHS
0:26:37 > 0:26:41Why don't you give it to me? It's good.
0:26:41 > 0:26:45'The blended coconuts and shallots finish off the avial.'
0:26:46 > 0:26:48Looks great.
0:26:48 > 0:26:50'And now it's time to dish up the dal.'
0:26:51 > 0:26:53Ah, very good.
0:26:54 > 0:26:57'Then finally the crunchy okra finishes the plate.'
0:26:59 > 0:27:03I think we're done. Shall we see what they think?
0:27:10 > 0:27:15Elijah's put his reputation on the line to try something different for his guests.
0:27:16 > 0:27:18- Oh!- Marvellous!- That's so nice!
0:27:18 > 0:27:21It's so perfumed and fragrant.
0:27:21 > 0:27:24It genuinely seems to be working out.
0:27:24 > 0:27:26It's very fresh-tasting.
0:27:28 > 0:27:32My special trick with the crunchy okra has tickled those taste buds.
0:27:36 > 0:27:41I was thinking that there was going to be bad comments but it was absolutely amazing.
0:27:41 > 0:27:43'I'm kind of gobsmacked.'
0:27:43 > 0:27:46- If I saw that on a menu, I'd order it, absolutely.- Yeah?
0:27:47 > 0:27:51She was trying to steal the okra off my plate!
0:27:51 > 0:27:56The okra was amazing. I didn't think it would be a success but everyone seemed to be raving about it.
0:27:56 > 0:28:01Excellent, really crispy, full of flavour, nice kick to it, fantastic.
0:28:01 > 0:28:04I've really enjoyed it. Good time.
0:28:09 > 0:28:13For tips on buying, cooking and storing lentils and other pulses,
0:28:13 > 0:28:17as well as the recipes from the programme, go to:
0:28:41 > 0:28:42Subtitles by Red Bee Media Ltd
0:28:42 > 0:28:44E-mail subtitling@bbc.co.uk