0:00:02 > 0:00:06I'm Anjum Anand. I'm a food writer and a chef, and I am passionate about Indian food.
0:00:07 > 0:00:10In this series, I'll be going on a journey
0:00:10 > 0:00:13to show how different regional flavours of the Indian subcontinent
0:00:13 > 0:00:15can be found up and down the country.
0:00:17 > 0:00:20From fantastic Bengali food in London,
0:00:20 > 0:00:24to the delicate flavours of Gujarat found in Leicester,
0:00:24 > 0:00:27I'll be showing novice cooks how to prepare great Indian dishes.
0:00:27 > 0:00:30- That's fabulous.- Is it?- Yeah.
0:00:30 > 0:00:33- Will you now eat lamb in Indian restaurants? - Might do!- You're kidding?
0:00:33 > 0:00:35- Yeah.- Success!
0:00:35 > 0:00:37This week, I'm heading to Yorkshire to meet
0:00:37 > 0:00:43train enthusiast Jessica Thewlis, who's a volunteer chef on the Keighley And Worth Valley Railway.
0:00:43 > 0:00:46Jessica regularly cooks for more than 50 passengers,
0:00:46 > 0:00:48who have paid to take a trip back in time,
0:00:48 > 0:00:53and travel on a steam locomotive through the stunning landscape of Bronte country.
0:00:54 > 0:00:58The menu, up until now, has been mainly European,
0:00:58 > 0:01:02but the volunteers of this heritage railway have decided to change
0:01:02 > 0:01:05all that, and offer a lavish Kashmiri meal instead.
0:01:05 > 0:01:07Jessica is going to be head chef.
0:01:07 > 0:01:09Have you ever cooked Indian food?
0:01:09 > 0:01:12No. I've used jars and things, but that's really it.
0:01:12 > 0:01:14- That's not cooking.- No.
0:01:14 > 0:01:17However, she's going to have to learn to cook
0:01:17 > 0:01:21a three-course authentic Indian meal for her passengers.
0:01:21 > 0:01:27So I'm going to show Jessica how to prepare some lavish and mouth-watering Kashmiri dishes.
0:01:27 > 0:01:30You get one flavour rapidly followed by another,
0:01:30 > 0:01:34- and then you get that crunch of the vegetables. - That's fantastic to hear!
0:01:34 > 0:01:37I'll also be taking her into the kitchens and homes of
0:01:37 > 0:01:43Bradford's Kashmiri community, so she can learn some of the culinary secrets behind the region's cuisine.
0:01:43 > 0:01:47He's a very cool chef. If that was me I'd think, things are starting to burn now.
0:01:47 > 0:01:49- Nothing will burn. - He's not bothered.
0:01:49 > 0:01:52But can Jessica stay cool under pressure?
0:01:52 > 0:01:55Or will she find things just too hot to handle?
0:01:56 > 0:02:00- Where do you want these? - I was going to fry them but we haven't got time.
0:02:00 > 0:02:05A little bit behind at the moment. So, that's why things are getting a little bit fraught.
0:02:05 > 0:02:10As she attempts to cook Indian food on a train, for the very first time.
0:02:26 > 0:02:28Kashmiri food has been heavily influenced
0:02:28 > 0:02:30by the cuisines of central Asia.
0:02:30 > 0:02:35Even today, lamb, yoghurt, rice, saffron and nuts
0:02:35 > 0:02:38are the most common ingredients in Kashmiri cooking.
0:02:38 > 0:02:42Kashmir is in the north-west region of the Indian subcontinent.
0:02:42 > 0:02:45Many of the Kashmiris in Britain came to Yorkshire,
0:02:45 > 0:02:48particularly Bradford, to work in the cotton mills.
0:02:51 > 0:02:53I'm heading to the village of Oxenhope,
0:02:53 > 0:02:56about ten miles from Bradford, to meet Jessica.
0:02:56 > 0:03:01This stunning landscape was the inspiration for Emily Bronte's classic novel, Wuthering Heights.
0:03:15 > 0:03:19The Keighley and Worth Valley Railway was started in 1968.
0:03:19 > 0:03:23It's a recreation of a 1950s branch line serving the local community.
0:03:23 > 0:03:28The train offers tourists the chance to experience times long past.
0:03:28 > 0:03:32It's hugely popular and is entirely run by volunteers like Jessica,
0:03:32 > 0:03:36who help to maintain a wonderful piece of history in Yorkshire.
0:03:36 > 0:03:38- Hi.- Hi.- Are you Jessica?
0:03:38 > 0:03:40- I am, yes.- Hi. Anjum.- How do you do?
0:03:40 > 0:03:44- Nice to meet you. Shall we have a look around?- Yeah. OK.
0:03:46 > 0:03:50- Thank you.- There you go.- Wow!
0:03:50 > 0:03:52This is one of our Pullman carriages.
0:03:52 > 0:03:55- Right.- And this is where we actually serve the on-train diners.
0:03:55 > 0:04:00- So we can have 48 to 60 people at any one sitting.- In here?- In here.
0:04:00 > 0:04:01Up to six courses and perhaps...
0:04:01 > 0:04:04- Up to six courses? - Up to six courses.
0:04:04 > 0:04:07And sometimes even three options per course.
0:04:07 > 0:04:10And what kind of food do you serve on these evenings?
0:04:10 > 0:04:12It can be a huge variety.
0:04:12 > 0:04:18It can be things such as roast beef and things like that for our Sunday lunch train.
0:04:18 > 0:04:20To more complicated dishes.
0:04:20 > 0:04:21And how big is your kitchen?
0:04:21 > 0:04:25It's a standard carriage length. But...
0:04:25 > 0:04:29- Long and thin?- Yes. But it sounds a lot bigger than it actually is once you see it.
0:04:29 > 0:04:34This is the tiny kitchen where all the action takes place.
0:04:34 > 0:04:37Jessica and two other colleagues will have to prepare
0:04:37 > 0:04:40a three-course Indian meal in this space, for up to 50 guests.
0:04:40 > 0:04:42Have you ever cooked Indian food?
0:04:42 > 0:04:45No, I've used jars and things, but that's really it.
0:04:45 > 0:04:48- That's not cooking.- No.
0:04:48 > 0:04:53To get her taste buds tingling, I am going to start Jessica off with a delicious Kashmiri specialty...
0:04:53 > 0:04:57lamb kebabs or koftas, with a vibrant radish chutney.
0:05:01 > 0:05:04I have brought all the spices I need in my spice box.
0:05:06 > 0:05:11The spice box is an essential utensil for all Indian cooks.
0:05:11 > 0:05:16It keeps your seven most frequently used spices fresh and close to hand.
0:05:16 > 0:05:19It's also perfect to help you cook on a moving train.
0:05:24 > 0:05:28Have you talked to your team about this Indian meal challenge?
0:05:28 > 0:05:32Yes, we have had discussions about trying different things.
0:05:32 > 0:05:37Currently a lot of our food, as I mentioned, is very English-based.
0:05:37 > 0:05:40- Yeah.- And it's an opportunity for us to actually
0:05:40 > 0:05:42do something different and trial it,
0:05:42 > 0:05:44and see if the customers like it.
0:05:44 > 0:05:47So you're going to be learning and then teaching them...
0:05:47 > 0:05:50- Passing it on.- What you learn. Mm-hm. OK. So you see,
0:05:50 > 0:05:53- I'm going to blame everything on you.- Fine.
0:05:53 > 0:05:57'The mince is mixed with yoghurt, bread crumbs, black and green
0:05:57 > 0:06:00'cardamom pods, cinnamon, cloves, black pepper and an egg to bind.'
0:06:00 > 0:06:03Well, they are incredibly light, aren't they?
0:06:03 > 0:06:05Yeah. We can go on and make our chutney,
0:06:05 > 0:06:08- cos it takes just a minute by the time they cook.- OK.
0:06:08 > 0:06:13I'm using Greek yoghurt, grated radish, fresh mint and roasted cumin seeds.
0:06:13 > 0:06:17I know it looks like a raita, but the Kashmiris call it a chutney.
0:06:17 > 0:06:21I'm going to put some chutney and I want you to try it,
0:06:21 > 0:06:22- and be honest.- Mm-hm.
0:06:24 > 0:06:26- Hot?- Mmm. That's lovely.
0:06:26 > 0:06:31- Yes?- Yes. Very subtle.- Subtle,
0:06:31 > 0:06:34- but really flavourful.- Yes. - That's how it should be.
0:06:34 > 0:06:35Do you feel confident,
0:06:35 > 0:06:39seeing how easy it is, that you can go and, assuming
0:06:39 > 0:06:41I'll continue to make it as easy as I can for you,
0:06:41 > 0:06:44That you'll be able to cook an Indian meal for your passengers?
0:06:44 > 0:06:47I think our team will be able to deal with that.
0:06:47 > 0:06:50Those passengers will have a fantastic taste of India
0:06:50 > 0:06:54as they savour days gone by on this wonderful steam train.
0:06:55 > 0:06:59Back in the days of the Raj, it was trains like this one
0:06:59 > 0:07:03that opened up the subcontinent to British influence.
0:07:03 > 0:07:06One of its greatest achievements was enabling the spread
0:07:06 > 0:07:09of a much-loved British tradition - the drinking of tea.
0:07:09 > 0:07:14So I am taking Jessica to Bradford for a cuppa. Kashmiri style.
0:07:15 > 0:07:19Hamayan is a food inspector at work, but at home he's an enthusiastic cook,
0:07:19 > 0:07:21and is passionate about food from Kashmir.
0:07:25 > 0:07:27These are Kashmiri tea leaves.
0:07:27 > 0:07:30When they get boiled up in water they open up
0:07:30 > 0:07:34and at the end they are sieved out, otherwise you'd probably choke on them.
0:07:34 > 0:07:38- The other ingredient which is quite important is cardamom.- Mm-hm.
0:07:38 > 0:07:44And then, this is cinnamon, cinnamon bark and star anise.
0:07:44 > 0:07:46I can imagine this in tea being amazing.
0:07:46 > 0:07:49How many varieties of Kashmiri tea are there? Lots of them?
0:07:49 > 0:07:50Loads. Loads. Loads of varieties.
0:07:50 > 0:07:53- Wow.- Because...it's a big area.
0:07:53 > 0:07:56- Mm-hm.- And I'm sure there's variations from village to village,
0:07:56 > 0:08:00- place to place, as there's different colours as well of Kashmiri tea.- Mm.
0:08:00 > 0:08:05Traditional Kashmiri breakfast tea, we have as just a normal tea, but it's very milky.
0:08:05 > 0:08:11- Uh-huh.- In Kashmir they use a pink colour just to add a little bit of colour to it.- OK.- Pink tea.
0:08:11 > 0:08:16- What we'd like to use is this - rose petal syrup.- Mm-hm.
0:08:16 > 0:08:19And it does give it a really nice sort of aroma.
0:08:19 > 0:08:22- Yeah. It really is sort of a sweet essence of rose.- Mm.
0:08:22 > 0:08:24- Lovely.- Dab it behind my ears.
0:08:26 > 0:08:29So, onto the stove.
0:08:29 > 0:08:32We're going to use about three spoons of this, of the tea leaves.
0:08:32 > 0:08:34OK? It's actually like a cooked tea.
0:08:34 > 0:08:37- Mm.- It's not, you know, it...it's like a dish.
0:08:37 > 0:08:42- Yes.- In fact, I could cook a few dishes a lot quicker than I can make this tea.- Yeah.- It's that...
0:08:42 > 0:08:44- It's such a labour of love.- It is.
0:08:44 > 0:08:48And now what I've got to do is, I've got to...it's called "pentna."
0:08:48 > 0:08:52My wife is good at it and she was just trying to tell me, she... It's a bit of a...
0:08:52 > 0:08:58a bit of a skill. What you do is you've got to keep just sort of ladling it and turning it...
0:08:58 > 0:09:00- Just keeping it moving.- Yeah.- Mm.
0:09:00 > 0:09:02- Aerating it.- Yeah.
0:09:02 > 0:09:04- Yeah. And then... - And then in goes the milk.
0:09:04 > 0:09:08Just nice and slowly.
0:09:08 > 0:09:11OK. So you just get...you can just see that, that causes it
0:09:11 > 0:09:13to turn quite a nice sort of lightish sort of pink
0:09:13 > 0:09:16which just gives it a bit of an interesting sort of tinge.
0:09:16 > 0:09:19- It's like an oyster pink. Really delicate. Yeah.- Yeah.
0:09:19 > 0:09:22So that's...that's the end of the process now.
0:09:22 > 0:09:24I bet you're saying, thank God for that!
0:09:24 > 0:09:28And then what we'll do is sieve all the goodies out now.
0:09:28 > 0:09:31And...and...they do say that it tastes nicer in china cups so...
0:09:31 > 0:09:34Well, all tea tastes nicer...
0:09:34 > 0:09:36- Yeah. I agree with that. - It's got to be china.
0:09:36 > 0:09:38So how do you say, kind of "cheers."
0:09:38 > 0:09:40What would you say when you drink tea?
0:09:40 > 0:09:45- I would say, "bismillah" and just take a sip and...- OK.
0:09:45 > 0:09:46- It's a bit hot.- Yeah.
0:09:49 > 0:09:53- I can imagine sitting in front of the fire.- I think that tea must be quite special,
0:09:53 > 0:09:57because to put three teaspoons and still to have such a delicacy of flavour...
0:10:00 > 0:10:03Oh, that's really nice.
0:10:03 > 0:10:05Jessica has a big challenge ahead.
0:10:05 > 0:10:08In just over a week, she's going to have to prepare
0:10:08 > 0:10:12three different Kashmiri dishes for 50 discerning passengers.
0:10:13 > 0:10:17For the vegetarians, there'll be paneer stuffed peppers,
0:10:17 > 0:10:21a lovely blend of sweet vegetables, spices and Indian cheese.
0:10:23 > 0:10:25For dessert, I'm going to show Jessica
0:10:25 > 0:10:28how to make a sweet that reminds me of my childhood in India.
0:10:28 > 0:10:32Sweet angel hair vermicelli with orange cream.
0:10:34 > 0:10:36But the first dish I'm going to show her how to make
0:10:36 > 0:10:38is a classic Rogan Josh,
0:10:38 > 0:10:42a hearty lamb stew that has all the delicate flavours of Kashmir.
0:10:44 > 0:10:46Rogan Josh.
0:10:46 > 0:10:50Now, Rogan Josh is probably the most familiar Kashmiri dish
0:10:50 > 0:10:52that we know of in this country.
0:10:52 > 0:10:54- If I could just ask you to slice that onion.- OK.
0:10:54 > 0:10:59In Kashmir, they would use just lots of spices, and yoghurt.
0:10:59 > 0:11:02So if you slice that and I'll get into these garlic cloves
0:11:02 > 0:11:04- to make a puree.- Mm-hm.
0:11:04 > 0:11:06OK. Since you've done the onion, let's start cooking.
0:11:06 > 0:11:10First, I'm going to fry up all my spices in hot oil.
0:11:10 > 0:11:15I'm using black and green cardamom pods, pepper corn,
0:11:15 > 0:11:21cloves, cinnamon and mace, which is derived from the nutmeg tree.
0:11:22 > 0:11:25Next, I'm going to make a paste using six cloves of garlic
0:11:25 > 0:11:27and one square inch piece of ginger.
0:11:31 > 0:11:33So in with our meat.
0:11:33 > 0:11:34- OK.- All in.- Right.
0:11:34 > 0:11:38And, if I can have you gently browning that off in the onions.
0:11:38 > 0:11:40I haven't gone too dark with the onions
0:11:40 > 0:11:42is cos they're going to cook now more with the meat...
0:11:42 > 0:11:43- Even more. Yeah.- Yeah.
0:11:43 > 0:11:46There's big pieces here. Would you leave them this size?
0:11:46 > 0:11:48No. I would have cut them smaller.
0:11:48 > 0:11:50- For the train... - That's what I was thinking.
0:11:50 > 0:11:54- Does it matter, having them smaller? - No. It doesn't matter, at all.
0:11:54 > 0:11:55In India we eat with our hands
0:11:55 > 0:11:57- so we'll tear bits off and that's fine.- Yeah.
0:11:57 > 0:12:01But for the train, you absolutely cut them to the right size for you.
0:12:01 > 0:12:04- OK.- So how did you get involved in this train? Or how did that happen?
0:12:04 > 0:12:07Your parents are involved too, aren't they?
0:12:07 > 0:12:10- Yes. They are still... Slightly less involved than they were.- Mm.
0:12:10 > 0:12:14My father used to be chairman of the catering department.
0:12:14 > 0:12:17Ah! Now the connection makes sense.
0:12:17 > 0:12:19- He roped you in, didn't he? - Something like that, yes.
0:12:19 > 0:12:21He did what an Indian father does.
0:12:21 > 0:12:24He goes, "This is what I do, come and do it with me."
0:12:24 > 0:12:26OK. I'm just going to puree these tomatoes.
0:12:30 > 0:12:33Then I'm adding half a teaspoon of chilli powder
0:12:33 > 0:12:35and two teaspoons of cumin,
0:12:35 > 0:12:38coriander and garam masala.
0:12:40 > 0:12:43- Now, fennel seed is really typical of Kashmir.- Mm-hm.
0:12:43 > 0:12:47It is something that should go into Rogan Josh. It just works.
0:12:47 > 0:12:50Although it sounds unusual, it works well with the lamb.
0:12:50 > 0:12:52So I'm adding two teaspoons. OK.
0:12:52 > 0:12:54Stir, stir, stir!
0:12:54 > 0:12:57You can see the colour's already gotten darker.
0:12:57 > 0:12:59- It's looking more like how you'd expect curry to look.- Mm.
0:12:59 > 0:13:01In go the tomatoes.
0:13:03 > 0:13:06- This is yoghurt. I've stirred it so it's got no lumps.- OK.
0:13:06 > 0:13:08So, three tablespoons.
0:13:08 > 0:13:10Straight in.
0:13:10 > 0:13:14OK? Stir. And that's really all that goes into it.
0:13:14 > 0:13:18Now I'm going to leave the lamb to stew for about 20 minutes.
0:13:32 > 0:13:37Once the liquid has reduced, I brown the meat slowly in the masala.
0:13:37 > 0:13:40- What it's doing is concentrating those flavours?- Yeah.
0:13:40 > 0:13:43So you just need enough liquid in there to stop it catching?
0:13:43 > 0:13:45- Yeah, exactly. So it shouldn't be dry.- OK.
0:13:45 > 0:13:49But there shouldn't be so much liquid that it's bubbling away.
0:13:49 > 0:13:50- Yeah.- So I'm happy with that.
0:13:50 > 0:13:54- I can smell the caramelisation of that masala.- I understand.
0:13:54 > 0:13:55I need to add some water.
0:13:56 > 0:13:59It's not supposed to be a thin gravy, but also not thick,
0:13:59 > 0:14:01cos we're going to have it with rice
0:14:01 > 0:14:03so we need enough to moisten that.
0:14:03 > 0:14:06All right, so that's boiling. I'm putting the heat back on.
0:14:06 > 0:14:10Turning it down a bit and then, leaving it till the lamb's completely cooked.
0:14:10 > 0:14:12Another ten minutes or so.
0:14:20 > 0:14:21Un petit peu de garnish.
0:14:23 > 0:14:27That is more than garnish cos once you crunch into that with the lamb,
0:14:27 > 0:14:28it's really fragrant and fresh.
0:14:28 > 0:14:30And I think it's time to try.
0:14:32 > 0:14:35And we have lift off.
0:14:41 > 0:14:44- That's fabulous.- Is it?- Yes.
0:14:44 > 0:14:48- That's not converting you to eat lamb in Indian restaurants, is it?- It might.
0:14:48 > 0:14:50- You're kidding?- Yeah.- Success!
0:14:50 > 0:14:51- That's a good curry.- Mm.
0:14:51 > 0:14:53If I do say so myself!
0:14:55 > 0:15:00This fabulous lamb curry would normally be served with Kashmiri pilaf rice.
0:15:02 > 0:15:04Jessica's going to cook it as a side dish on the train,
0:15:04 > 0:15:10so I'm taking her to meet the executive chef of the Aagrah chain of Kashmiri restaurants in Bradford,
0:15:10 > 0:15:11Mohammed Aslam.
0:15:11 > 0:15:14He is going to show us his own special recipe.
0:15:16 > 0:15:18I'm going to fry the onions.
0:15:18 > 0:15:20That's the...that's the start.
0:15:22 > 0:15:24Now you can add the garlic.
0:15:24 > 0:15:27- We can toss that. Yeah.- Let me feel like I'm being at least a little useful.
0:15:27 > 0:15:31- All right then.- I don't like standing here doing nothing. All of it?- All of it.
0:15:31 > 0:15:32He is a very cool chef.
0:15:32 > 0:15:36- If that was me, I'd think things are starting to burn now... - Nothing will burn.
0:15:36 > 0:15:39He's not bothered! He knows it's going to turn out fine anyway.
0:15:39 > 0:15:43This is where experience comes in, knowing that it will be all right in the end.
0:15:43 > 0:15:47- It'll be all right.- He's here and still smiling.- Now, so far it's very easy in there.
0:15:47 > 0:15:50- OK?- It is. I can do this.- Are you enjoying it?- Yeah.- OK.
0:15:50 > 0:15:55Mohammed then adds his own unique blend of whole and powdered spices.
0:15:55 > 0:15:58- All...all of that water in there. - All of it?- Yeah.
0:16:00 > 0:16:04- Oh!- You see the combination of that water and the oils
0:16:04 > 0:16:08and the flavour of all these spices, it needs to come out.
0:16:08 > 0:16:11- Mm-hm.- That's what we're trying to do now.- Mm.
0:16:11 > 0:16:15Next, let's put the saffron in, to give the flavour of the saffron...
0:16:15 > 0:16:16- All of it in?- All of it?- Please.
0:16:16 > 0:16:19Saffron is the flattened stigma of a small crocus.
0:16:19 > 0:16:21It's often called the golden spice
0:16:21 > 0:16:24because it's one of the most expensive in the world.
0:16:24 > 0:16:30It takes around 50,000 hand-picked blooms to obtain just one pound of dried saffron.
0:16:30 > 0:16:35It has a delicate, distinctive flavour, a striking colour
0:16:35 > 0:16:39and has been used for centuries for cooking and its medicinal qualities.
0:16:39 > 0:16:44The rice has been boiled in the spicy broth until all the water has been absorbed.
0:16:44 > 0:16:47It's now steaming for around 25 minutes.
0:16:47 > 0:16:54- Now even if you steam cook that for 45 minutes, it's not going to ruin the rice at all.- OK.
0:16:54 > 0:16:5550 minutes, it won't.
0:16:55 > 0:16:57- Right.- Right. Half an hour.
0:16:57 > 0:17:02- But the minimum it needs is 15 to 20 minutes.- 15 to 20.
0:17:02 > 0:17:04- Wow!- Oh, wow, yes.- Oh, wow!
0:17:04 > 0:17:06- Smell it.- Mm.
0:17:06 > 0:17:10- That's a really meaty, tasty smell. - You can... Exactly. Without meat.
0:17:12 > 0:17:14Mm.
0:17:14 > 0:17:16It's still got that nice texture.
0:17:16 > 0:17:18Yeah. A great texture.
0:17:18 > 0:17:20- Which you've done very well. - Thank you.
0:17:23 > 0:17:26Now that Jessica seems to be mastering the art of Kashmiri cuisine,
0:17:26 > 0:17:31it's back to my kitchen and time to show her my next dish -
0:17:31 > 0:17:32Paneer Stuffed Peppers.
0:17:32 > 0:17:35This is a delicate dish made with simple spices
0:17:35 > 0:17:38that contrast beautifully with sweet onions and paneer.
0:17:38 > 0:17:42And when stuffed into the pepper, it becomes a classic combination.
0:17:48 > 0:17:51If I can get you to just take the tops off these peppers,
0:17:51 > 0:17:54- and take out the seeds.- OK. - And I'll chop an onion.
0:17:55 > 0:17:56There we go.
0:18:04 > 0:18:06Put this in the oven.
0:18:06 > 0:18:09- We just want these to soften. - Right.- Not brown, not collapse.
0:18:11 > 0:18:14Next, I'm going to get Jessica to chop up three tomatoes,
0:18:14 > 0:18:18whilst I add a teaspoon of cumin seeds to hot oil.
0:18:18 > 0:18:19Then it's in with the chopped onion,
0:18:19 > 0:18:22before finely chopping an inch square of ginger.
0:18:24 > 0:18:28So, how many of you volunteered to do the "cheffing" on the train?
0:18:28 > 0:18:31- There's three main chefs.- Mm-hm. - And the idea is to...
0:18:31 > 0:18:34Are they trained chefs, or are they keen cooks?
0:18:34 > 0:18:39No. We're called chefs, but actually, it's just people who enjoy cooking.
0:18:39 > 0:18:44- Any major mishaps?- My first sort of solo wine and dine
0:18:44 > 0:18:49that I did when I was in full responsibility for the menu, when I managed to burn the bread buns.
0:18:49 > 0:18:51- The first thing out. - In the oven?- Yeah.
0:18:51 > 0:18:55- We put them under the grill to warm them through, but they caught. - What did you do?
0:18:55 > 0:18:59Did you serve burnt bread buns or did you have to kind of source a whole new lot?
0:18:59 > 0:19:06No no. We just carefully cut the tops off and then sprinkled them with flour.
0:19:06 > 0:19:09- Raw flour?- Yeah. Yeah.
0:19:09 > 0:19:12OK. Why don't you get stirring...?
0:19:12 > 0:19:16I'll get you to put in the next spices, cos the onions are really brown now.
0:19:16 > 0:19:17Ginger.
0:19:17 > 0:19:20And, I'll just add the tomatoes.
0:19:23 > 0:19:29I'm going to wait for the tomatoes to soften, then I'm adding two teaspoons of coriander.
0:19:29 > 0:19:32A teaspoon of garam masala.
0:19:32 > 0:19:35A pinch of chilli powder and turmeric.
0:19:36 > 0:19:38And seasoning to taste.
0:19:39 > 0:19:44I'm just going to chop these beans.
0:19:44 > 0:19:47I mean, you can make them as small or as big as you like.
0:19:47 > 0:19:48- I think I like them quite dainty. - Yes.
0:19:53 > 0:19:56OK. And if you throw the peas in at the same time.
0:19:56 > 0:19:59- Straight in, all of them? - Yes. Straight in.
0:20:01 > 0:20:03Then we'll add our paneer in.
0:20:03 > 0:20:05Crumble it into the dish.
0:20:05 > 0:20:07- Just give it a stir.- OK.
0:20:07 > 0:20:11I'm going to add a little water, cos I do want there to be a little sauce to go with it,
0:20:11 > 0:20:14cos we're serving it with rice and I don't want it to be too dry.
0:20:14 > 0:20:16And then, cream.
0:20:16 > 0:20:20So maybe five tablespoons or so of cream.
0:20:20 > 0:20:22Just to add a bit of something special.
0:20:22 > 0:20:26OK. And stir that in.
0:20:26 > 0:20:30And that, with a handful of coriander,
0:20:30 > 0:20:32is the vegetarian option.
0:20:41 > 0:20:44I think we'll just place this on without the lid on top.
0:20:44 > 0:20:46Let me know what you think.
0:20:46 > 0:20:49We didn't add too much chilli powder, so it shouldn't be too hot.
0:20:52 > 0:20:54Hopefully you'll get the delicacy of the spices.
0:20:56 > 0:20:59Yeah. And, you actually get them in stages, don't you?
0:20:59 > 0:21:02- Well, yeah. - I think you do, anyway.- Yes.
0:21:02 > 0:21:04You get one flavour rapidly followed by another
0:21:04 > 0:21:07and then you get that crunch of the vegetables.
0:21:07 > 0:21:08That's fantastic to hear.
0:21:08 > 0:21:11That'll go down really well. I'll be very happy, anyway.
0:21:11 > 0:21:14- That's my kind of food.- Yeah.
0:21:15 > 0:21:19The final dish I want to show Jessica is one that I was brought up on.
0:21:19 > 0:21:22It's a delicious light dessert made from angel hair vermicelli,
0:21:22 > 0:21:24and topped with a refreshing orange cream.
0:21:24 > 0:21:27I need 125 grams of vermicelli,
0:21:27 > 0:21:31and with Jessica's help break them up into small pieces.
0:21:31 > 0:21:35Then I'm going to fry the vermicelli in a small amount of ghee.
0:21:35 > 0:21:38Ghee is just used in all desserts across India.
0:21:38 > 0:21:41It's just basically butter that's been clarified.
0:21:43 > 0:21:46It takes around three minutes.
0:21:46 > 0:21:49Do you...are you a dessert person?
0:21:49 > 0:21:54Not really, no. I'm more of a main course and sort of thing. I don't have a sweet tooth.
0:21:54 > 0:21:58You don't go to the Indian restaurants and ask for kulfis and all of that?
0:21:58 > 0:22:00It's always been one of my things that,
0:22:00 > 0:22:03Indian restaurants really don't serve that many desserts.
0:22:03 > 0:22:05- True.- You get two options and that might be it.
0:22:05 > 0:22:08Which is a shame because Indian desserts are so delicious.
0:22:08 > 0:22:12Next, I'm adding a couple of tablespoons of sugar,
0:22:12 > 0:22:13200 millilitres of water,
0:22:13 > 0:22:18and then I'm going to let the vermicelli steam on a low flame for four minutes,
0:22:18 > 0:22:19whilst I prepare the cream.
0:22:21 > 0:22:25I'm using around 90 millilitres of double cream,
0:22:25 > 0:22:29and adding a tablespoon of sugar and a quarter of a teaspoon of orange rind.
0:22:29 > 0:22:30I love orange in desserts.
0:22:30 > 0:22:33It's such a fragrant, fresh way of dealing with it.
0:22:33 > 0:22:37Then I'm going to whip the ingredients together for around a minute.
0:22:38 > 0:22:40Tasting time.
0:22:40 > 0:22:41My favourite time.
0:22:47 > 0:22:49- They're very nice. - Very nice?- And delicate.- Yeah?
0:22:49 > 0:22:52Very light for the end of the meal.
0:22:52 > 0:22:55Jessica's learned three fabulous Kashmiri dishes
0:22:55 > 0:22:58that I feel will satisfy even the most discerning of diners.
0:22:58 > 0:23:03The only thing that remains is to see whether she can prepare them
0:23:03 > 0:23:06by herself, under pressure, and on a train.
0:23:13 > 0:23:17I have come back to the Keighley and Worth Valley Railway in South Yorkshire.
0:23:17 > 0:23:20Today Jessica and the rest of the railway's volunteers,
0:23:20 > 0:23:24are preparing for their usual weekend round trip between Oxenhope and Keighley.
0:23:24 > 0:23:27But for the very first time they'll be serving curry on the menu,
0:23:27 > 0:23:31for around 45 passengers each paying £25 a head.
0:23:31 > 0:23:34- Green cardamom pods, we've got those? - Yeah.
0:23:34 > 0:23:39Although Jessica is incredibly organised, the size of the task is beginning to dawn on her.
0:23:39 > 0:23:42I'm busy getting on with it, really. Not trying to think too much of it
0:23:42 > 0:23:45cos if I do, then I'll get paranoid about it, probably.
0:23:47 > 0:23:51Head chef Jessica has to prepare three Kashmiri dishes.
0:23:51 > 0:23:53Rogan Josh,
0:23:53 > 0:23:55Paneer Stuffed Peppers,
0:23:55 > 0:23:57and Sweet Angel Hair Vermicelli.
0:23:58 > 0:24:01She also has to get the rest of her team to work with her to make it happen.
0:24:01 > 0:24:03- It has to be like that...- Tight.
0:24:03 > 0:24:06Locked into position. So if you hold that in...
0:24:06 > 0:24:10- Let's get them in now and once they're done, they can go in the hot cupboard.- Sure.
0:24:10 > 0:24:14I have arrived a whole two hours before the train leaves the station,
0:24:14 > 0:24:16and there's still lots for Jessica to do.
0:24:16 > 0:24:18That's fine. Thank you.
0:24:18 > 0:24:22Though she's rushed off her feet, she's doing a good job of staying cool.
0:24:23 > 0:24:25- Hi.- Good morning. - Are you all right?
0:24:25 > 0:24:28- How is it going?- Oh, it's going OK.
0:24:28 > 0:24:29Can I help at all?
0:24:29 > 0:24:32I think at the moment we have everything under control.
0:24:32 > 0:24:34- Damn! Redundant already.- Sorry.
0:24:34 > 0:24:37- Can you wash up?- Can I wash up?
0:24:37 > 0:24:42Well, I didn't expect to be demoted, but it's good to see that Jessica and her team are confident,
0:24:42 > 0:24:45as the passengers are boarding and the journey's about to begin.
0:24:49 > 0:24:54Now that it's full steam ahead, the food has to be served within the two hours of the trip.
0:24:54 > 0:24:5720 minutes into the journey, things aren't going to plan.
0:24:57 > 0:24:59A little bit behind at the moment.
0:24:59 > 0:25:04So, that's why things are getting a little bit fraught.
0:25:04 > 0:25:06Right. Ready for these tomatoes?
0:25:06 > 0:25:08- Straight in?- Yeah.
0:25:08 > 0:25:11Jessica's decided to serve pilaf rice alongside the main dishes,
0:25:11 > 0:25:14but she's running out of time to prepare the dish properly.
0:25:14 > 0:25:19However, the journey can't be delayed because this historic steam locomotive
0:25:19 > 0:25:21shares its line with a local commuter train.
0:25:21 > 0:25:23Where do you want these, Jess?
0:25:23 > 0:25:26I'm... I was going to fry them off but we haven't got time,
0:25:26 > 0:25:29- so we'll lay them on top of the rice as a...- Right.- As an alternative.
0:25:29 > 0:25:32I'll fill a tray, then they're not getting direct heat.
0:25:32 > 0:25:34- Yeah.- So this is for the rice?- Yes.
0:25:34 > 0:25:37If the worst comes to the worst, you can cook the rice first,
0:25:37 > 0:25:40then stir it into the spiced oils, you know that?
0:25:40 > 0:25:43In that case, Geoff, can you just drain that off...
0:25:43 > 0:25:45- Drain it off. - ..and put some water on it.
0:25:45 > 0:25:48This cheat method for pilaf rice isn't what she learnt,
0:25:48 > 0:25:53but it will mean that Jessica can get the dishes out and get the hungry passengers fed.
0:25:53 > 0:25:54Two, four, six...
0:26:12 > 0:26:16So, in the heart of Bronte country, the Keighley and Worth Valley Railway
0:26:16 > 0:26:20has served up its first Indian menu.
0:26:20 > 0:26:21WHISTLE HOOTS
0:26:21 > 0:26:25Just over a week ago, Jessica had never cooked an Indian meal.
0:26:25 > 0:26:29So what do the passengers think of her foray into Kashmiri cuisine?
0:26:29 > 0:26:32Oh, it was exceptional. It tasted nice.
0:26:32 > 0:26:34Well presented. I really enjoyed it.
0:26:34 > 0:26:36Very nice.
0:26:36 > 0:26:39We had the lamb and that was just really good.
0:26:39 > 0:26:43There was no heat to it, but the spices came through just so well.
0:26:43 > 0:26:45It was really tasty.
0:26:45 > 0:26:46I had the lamb Rogan Josh.
0:26:46 > 0:26:48It's very good, very nice.
0:26:48 > 0:26:50More subtle spicy, quite warming.
0:26:51 > 0:26:54I had the Paneer Stuffed Peppers.
0:26:54 > 0:26:56It was very nice, very unusual.
0:26:56 > 0:26:58I don't normally go for vegetarian food,
0:26:58 > 0:27:01but it was something different to try, and it was very nice.
0:27:02 > 0:27:07I had the rice, and I could have sat down and just had the rice on its own. It was wonderful.
0:27:07 > 0:27:11The main courses have gone down a treat. Now it's time for dessert.
0:27:11 > 0:27:16But the pressure of time has meant that my precise measurements have gone completely out of the window.
0:27:16 > 0:27:18- My next stage, sugar.- Yeah.
0:27:18 > 0:27:22- How have you...- I'm guessing. - You're totally guessing?- Yeah.
0:27:22 > 0:27:28- You're kidding!- No. I can always add a little later, though.- All right.
0:27:28 > 0:27:31I am bad with this kind of guessing for huge quantities.
0:27:32 > 0:27:34It's one of those things that you have to do.
0:27:36 > 0:27:39Particularly when you have to do things in batches.
0:27:42 > 0:27:44Hi!
0:27:44 > 0:27:46- Dessert?- Yes.
0:27:48 > 0:27:54Kashmiri cuisine, because it's so regionalised, has surprised me a little bit.
0:27:54 > 0:27:57It's just more varied than I imagined it was going to be.
0:27:57 > 0:28:01Things don't need to be hot, just because you're using spices.
0:28:01 > 0:28:07So that you can gain depth and taste to a dish without actually managing to blow somebody's head off.
0:28:07 > 0:28:13It's been quite nerve-wracking, but the great thing is that we've all pulled together,
0:28:13 > 0:28:16because ultimately it is all a team effort down here.
0:28:16 > 0:28:19That's the best thing about it, really.
0:28:22 > 0:28:24Bye!
0:28:24 > 0:28:26For all the recipes from the series,
0:28:26 > 0:28:33as well as an exclusive video recipe from today's expert Hamayan, go to -
0:28:52 > 0:28:55Subtitles by Red Bee Media Ltd