Indian Food Made Easy episode 1
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LifestyleTranscript
00:00My name's Anjum Anand. I'm a food writer and a chef,
00:04and I'm on a mission to show people just how easy it is to cook Indian food.
00:10It is really quick. I mean, all we do is make a paste, marinade and fry.
00:15In Britain, we love Indian food,
00:17but it's often thought that it's too complicated to cook.
00:21In this series, I want to show you that there's nothing to be afraid of.
00:26That's the second dish.
00:27Oh, that was really easy.
00:29See, now you're thinking like a cook.
00:32Gorgeous.
00:33And that fantastic flavour's going to go right into your food.
00:36My family and I eat Indian food every single day.
00:39Simple, traditional dishes passed down through the generations.
00:45Isn't it good?
00:46Oh, I love it. Come on, boo!
00:48This week, I'm taking my simple, healthy Indian food
00:51to the heart of the English countryside.
00:55I've persuaded my friend Panthia, who doesn't cook at all,
00:58to help me raise money for charity,
01:00selling my food at the Sherbourne Country Fair in Dorset.
01:04I'm going to teach her everything she needs to know.
01:08From the basic spices to buy...
01:10Cumin seeds, cumin seeds. I'm sure cumin seeds was one.
01:14...to making samosas.
01:17This is simple, healthy Indian food anyone can cook.
01:22The Country Fair is in a week's time,
01:24and I've got a lot of work to do
01:26if I want to show the people of Dorset
01:28that Indian food can be more than just a bowl of tea.
01:32My friend Panthia's going to help me.
01:34She's from Iran.
01:35Her two passions are shopping and eating.
01:38I love Indian food. I think it's delicious.
01:42Panthia's sales pat is second to none,
01:44so she's bound to help bring in the customers at the fair.
01:47There's only one snag.
01:48She's more used to ordering food in restaurants
01:50than slaving over a hot stove.
01:52I wouldn't cook Indian food
01:54because I think it's very complicated.
01:56It just looks complicated with all the different spices
01:59and all the things that go into it.
02:01She's never been a confident cook
02:03and relies almost exclusively on packaged food.
02:06This is the perfect opportunity for her
02:08to get over her fears in the kitchen.
02:10So I'm going to make her a delicious lunch
02:12and show her how it's done.
02:14Panthia's in the kitchen,
02:15so I'm going to make her a delicious lunch
02:17and convince her that she's the one for the job.
02:21It's been ages.
02:22I know. How are you?
02:23Amazing.
02:26I needed you to help and come with me
02:28and help me cook and help me sell.
02:30Help me cook?
02:31Help me.
02:32Why help?
02:33I mean, how can I help you cook when I don't cook?
02:35You're jobless.
02:36You will be so fantastic at selling the food
02:38because you love it and you're like me.
02:40You're passionate about your food.
02:41Talking about food, I'm starving. Can we eat?
02:43All right.
02:44To try and twist her arm,
02:45I'm going to cook pan-fried halibut
02:47in a crushed chilli ginger and garlic paste
02:49with a crunchy salad.
02:52What I want to do is to coat the fish
02:54in a mixture of flour and desiccated coconut
02:56because I want it to get a nice crust.
02:58That's really good.
02:59But basically, this is a halibut
03:01that takes three to four minutes a side.
03:03So I was thinking,
03:04what do people actually eat in these fairs?
03:05I'm thinking hamburgers.
03:06Like satays, something that's very easy.
03:09So I think wraps are a good idea
03:11because people can eat them going.
03:12Yeah, easy on their hands.
03:13Yeah, you're right.
03:14Or samosas.
03:15Samosas are a good idea.
03:17I can't believe how quick that was.
03:18It is really quick.
03:19I mean, all we did is make a paste,
03:21marinate and fry.
03:23And Tuck-in, let me know what you think.
03:30I know you can recreate this.
03:32Mmm.
03:33But will you please, please, please
03:34come to the fair with me first?
03:35Just nod. Eat and nod.
03:37Fine, I'll come to the fair.
03:38Cool. Thank you.
03:41At the fair,
03:42most people will be wanting food
03:44they can eat with their hands
03:45without getting messy.
03:46So I'm opting for a tasty British favourite.
03:48Tandoori-style food wrapped in tortillas.
03:53Chicken tikka with a green chutney.
03:57Lamb bruschettes marinated in coriander and cumin.
04:02For the vegetarians,
04:03a delicious mushroom, spinach and paneer wrap.
04:08And an unusual savoury semolina cake,
04:10spongy, crisp and full of goodness.
04:14To help Panthea get to grips with the ingredients,
04:16I've sent her off to buy the five basic spices of Indian cooking.
04:21They are all available in almost every supermarket.
04:25Okay, this is really easy
04:26because look, they've got Turkey, Egypt,
04:28Hungary, Indonesia, all written.
04:30So we just look for the India ones.
04:32Cumin seeds, cumin seeds.
04:34I'm sure cumin seeds was one.
04:35She's looking for cumin,
04:37a rich, dark spice full of flavour.
04:39Powdered spices tend to lose their flavour
04:41quicker than whole spices.
04:42So I generally opt to buy them as nature intended
04:45and then grind them up in a pestle and mortar
04:47as and when I need them.
04:49That way, my spices are always fresh.
04:53Coriander seeds are very different from the leaf.
04:55This spice is mild and aromatic
04:57and I tend to get through an awful lot of it.
05:01Chilli powder, which adds great heat and colour.
05:05Turmeric is also used for its fabulous colour,
05:08as well as its medicinal properties.
05:10The root is dried and then pounded to a fine yellow powder.
05:16And garam masala,
05:18a mixture of many spices ground together,
05:20fragrant and aromatic.
05:24These five spices form the base of many Indian dishes.
05:29Victory.
05:30Got all five spices.
05:33While Panthya's off shopping,
05:35I'm going to meet a man who knows everything there is to know
05:37about Tandoori food.
05:39Gaylord was one of the first Indian restaurants
05:41to open in London in 1967.
05:45Their hot clay oven is the secret to great Tandoori food.
05:51Mr Singh has been cooking here for almost 20 years.
05:55Like every great Tandoori chef,
05:57he has his own secret recipe for perfect chicken.
06:01This is an opportunity for me to observe a real master at work.
06:05The first stage is to slash the chicken.
06:08Spices can go inside.
06:10Totally marinate the whole chicken.
06:13Got it, got it. You're going to salt the chicken.
06:15And chilli powder.
06:19This is methi powder.
06:23Dried fenugreek leaves.
06:25Garam masala.
06:26That's your secret garam masala.
06:27Mixed garam masala.
06:29And black pepper.
06:31And ginger garlic paste.
06:33Why is that green if that's ginger and garlic paste?
06:35Ginger garlic paste.
06:37Green chillies also.
06:39Green chillies also.
06:40So you're keeping more secrets from me now.
06:42With my hand.
06:47And lemon juice.
06:49You put quite a bit of that.
06:51So I've mixed all of the spices in.
06:53The ginger garlic and chilli paste and everything in.
06:57Now we make the yoghurt.
06:59Then it's time to create that famous Tandoori colour
07:01with a yoghurt marinade.
07:03Chilli powder.
07:04And salt.
07:05And garam masala.
07:07And black pepper.
07:09And kasuri methi.
07:10And garam masala.
07:12Ginger powder.
07:13Is that red chilli powder?
07:15Is that for colour?
07:17You don't use any fake colouring?
07:19No, no, no.
07:20People think there's a lot of fake colouring in Indian food
07:22but it's not really true.
07:24Look at that beautiful orange colour.
07:26So that's from the paprika?
07:28Once the chicken is covered, it's ready for the Tandoor.
07:31This is the final stage in the process
07:33and is where the chicken gets its char-grilled flavour.
07:36To make this happen, the Tandoor must be extremely hot.
07:39Over 250 degrees.
07:41Oh, my big Tandoori moment.
07:45Wow, it is hot.
07:49That's hot.
07:50So that's going to take about half an hour to cook?
07:52Half an hour to cook.
07:53I can't wait. I'm so excited.
07:55My own Tandoori chicken.
07:59I can't just take it out.
08:01Just clean it and put it in here?
08:03Yeah.
08:04Yay!
08:05Lovely.
08:07Very nice.
08:08I'm a pro.
08:09Very good.
08:11So do it the Indian way.
08:13Just kind of use the naan to protect my fingers.
08:18Mmm.
08:19Lovely.
08:20Not spicy at all.
08:22Maybe slightly, but good spice.
08:24Yeah.
08:25Really full of flavour.
08:27Really full of flavour.
08:29Really full of flavour. Well done.
08:32Having tasted Gaylord's chicken,
08:34back at home I'm feeling suitably inspired to start cooking my own.
08:39Because I don't have a Tandoor oven,
08:41I've created my own recipe for authentic Tandoori food.
08:44It'll work just as well in a normal oven or in a barbecue.
08:50Even though you haven't started cooking, it smells really nice already.
08:53I think it's because you know the spices.
08:55The yoghurt marinade I'm going to make is much simpler than Mr Singh's,
08:59but will work really well in my normal oven.
09:01So if you add about a teaspoon and a half of chilli powder,
09:05about three teaspoons of garam masala.
09:08Which is that one.
09:10Tandoori food is really similar.
09:12I mean, it's a lot of yoghurt and some spices,
09:14and then you kind of customise it to whatever you're in the mood for, right?
09:17So this is just the generic.
09:19If you don't want to do anything else to it, it's this simple.
09:22That is my ginger, roughly chopped.
09:24I'm going to whizz it all together and then add it to the yoghurt.
09:27I'm also adding eight cloves of garlic.
09:33Could you just get a lemon and squeeze in half a lemon's worth?
09:40I'm going to add my ginger and garlic, right?
09:46If you could just add a good slag of oil.
09:48That comes out quite slowly, so just enough so that it doesn't get too dry.
09:51And you usually like to do it the night before,
09:53so that you can keep it in the fridge for a whole 24 hours.
09:55Exactly, exactly.
09:56The longer the chicken will marinate,
09:58the more the flavour gets into the chicken.
10:00Because when you barbecue it,
10:02just a little bit remains on the outside,
10:04so it needs to have gone inside the flavour.
10:06Grate up that cheese.
10:08And now for my secret ingredient, cheddar cheese.
10:11It may seem like a strange addition to Indian food,
10:14but it makes the marinade really creamy.
10:18I'm also going to use an egg to bind all the ingredients together
10:21and help the marinade cling to the chicken.
10:27Look, I can't even do that properly. I got a bit of a shell in there.
10:29Did you? That's not so OK.
10:31Pansy is not used to getting her manicured hands dirty,
10:34but I'm convinced that with a little help,
10:36she'll make a good cook, as she's got a real nose for spices.
10:40Oh, really, really familiar. I know this.
10:43OK, just close your eyes and what are you eating?
10:47It's really familiar.
10:49OK, what did you think? What are you eating?
10:51Cardamom, cardamom. Yeah, yeah.
10:53Cardamom is a common ingredient in Indian cookery.
10:56The seeds are removed from the pod,
10:58which are then pounded to a fine powder.
11:02If you have, like, a green cardamom pod after your meal,
11:05it's kind of like having an after-eat mint.
11:07Oh, really?
11:08I use it wherever I can,
11:10and it will give a delicious aromatic flavour to the marinade.
11:13I love green cardamom, so I'm happy to add it into anything.
11:17OK, that's done.
11:19So that, in effect, is our entire chicken marinade.
11:22If you can add the chicken into there,
11:24and then don't lick your hands cos the chicken is raw.
11:27But how does that taste now?
11:29Really good. I could just, like, use it as a dip,
11:32even though, like, it's very garlicky.
11:34It's very garlicky. But then you're from Iran,
11:36so then you have garlicky dips, don't you?
11:38Yeah, I like that.
11:39So do you want to just put the chicken inside
11:41and throw it in the fridge? Yeah, all right.
11:43OK, well, this is pretty good. I think I could do this.
11:45You could do that. Yeah.
11:46And if that would feed, like, a whole load of your friends
11:49and they'd be extremely appreciative, that's worth it.
11:51But they'd all think that I bought it from outside.
11:53No-one would really believe me, even if I really was doing it.
11:56I'm going to leave the chicken to marinate overnight.
11:59I'm also going to do lamb tikka bruschettas and tandoori mushrooms.
12:04I'll use the same basic marinade as for the chicken,
12:07but because lamb has a stronger taste,
12:09I'm adding coriander leaf and extra garam masala.
12:12That's the second dish.
12:14God, that was really easy.
12:16And for the tandoori mushrooms, a touch more cardamom.
12:20So if we just add the mushrooms in... Yeah.
12:23Yeah, yeah, that's it. Great.
12:26So, like, you could have, like, kind of added peppers
12:28and some other stuff if someone was vegetarian
12:30and wasn't going to have a bit of that. Exactly.
12:32See, now you're thinking like a cook.
12:34In the fridge. Excellent. Thank you.
12:39Although the people of Dorset
12:41will certainly have come across tandoori cooking,
12:43one dish they may not be familiar with
12:45is my delicious savoury semolina cake.
12:53It's just really light and fresh and full of vegetables
12:58and I think it's a perfect kind of tea-time snack.
13:00OK, if I could ask you to weigh the semolina
13:03and if you could just give me 165g,
13:05you can just put it in here, that's fine.
13:08Perfect.
13:09All right, so let me get some yoghurt out of the fridge.
13:12I'm going to use kind of really good quality, fresh, whole yoghurt
13:16because I really want this to be slightly rich
13:19because it doesn't really have much butter or oil
13:21and you need to make it slightly moist.
13:24If you just kind of grate just half,
13:26a little bit more than half, that should be enough.
13:28It might seem strange to Western taste buds,
13:31but adding vegetables to a cake
13:33is traditional in any Gujarati household.
13:37Just kind of chop them up into not too small pieces,
13:41but slightly even.
13:43Add those in.
13:45In they go.
13:47I'm also putting in some frozen peas,
13:49some grated ginger and mix.
13:53All we need now is a little bit of tarka.
13:57Tarka.
13:58Tarka is heating some seeds up or some spices up in oil
14:02and just adding it on top.
14:04So the process is called tarka?
14:06Yeah, or tempering.
14:08Oh, I've heard of that. I've heard of tempering.
14:10Tarka is the Indian word for tempering.
14:12All right.
14:13Cumin seeds, mustard seeds and sesame seeds.
14:18This is a very Gujarati dish, actually,
14:20and they often like their things to be slightly sweet and savoury
14:24and they use a lot of mustard seeds.
14:26They're actually one of the few people who use quite...
14:28They use a lot of sesame seeds also.
14:30You just bite into little seeds and it gives you a new flavour.
14:33It's really delicious.
14:35Just be careful.
14:36Whenever you're making a tarka or you're tempering spices,
14:39you want to heat the oil up so that the seeds get into the hot oil
14:42but not so hot that they burn because seeds are very delicate
14:45and if they do burn, they become bitter really quickly.
14:47OK, that's done and I'm going to pour that in there.
14:51Can you smell all the seeds and all the flavours?
14:53That's gorgeous.
14:54And that fantastic flavour is going to go right into your food
14:57and flavour the entire batter.
15:00Bit of bicarb of soda, about half a teaspoon's worth.
15:05And then the trick is just mix it, mix it, pour it into a pan
15:08and put it straight in the oven.
15:10And then I'm going to sprinkle some sesame seeds on top,
15:13which will kind of roast and toast a little bit in the oven.
15:16So it will look nice at the top.
15:17It will look beautiful and it will just have a little crunch
15:19as you bite into it.
15:21If you could just spoon it out.
15:26Take our sesame seeds.
15:27I just love that combination of sweet and salt.
15:30So it'll take about half an hour.
15:32I'll have a check with a skewer.
15:36MUSIC
15:49At times like this, I get peckish. I want the cake now.
15:52I have patience. Shall we check if it's done?
15:54It's been in there for about half an hour, so it should be done.
15:57What's that stick for?
15:58That's to just see.
15:59If the skewer comes out clean, with no batter, it's done.
16:03So it's done.
16:05Without burning.
16:06Oh, wow.
16:09Oh, that looks yum.
16:10You see all the beautiful kind of moistness and the peas.
16:14And it smells so good.
16:15And it's crusty.
16:18Shall we?
16:23I think it's yummy when it's hot.
16:25I'm going to make this cold.
16:26It's good cold too.
16:29Whilst the people at the fair might find my cake unusual,
16:32there's one dish that they're guaranteed to recognise.
16:37Chef Cyrus Todiwala owns the award-winning restaurant
16:40Cafe Spice in East London,
16:42where he makes some of the best and most interesting samosas in Britain.
16:46His signature dish is coconut and beetroot.
16:50What a great colour.
16:52It's fabulous.
16:53On a rare day off, he's agreed to cook for us at home.
16:57That really looks good.
16:59We use a lot of different things.
17:01We use minced lamb, you know, just peas, potato and peas,
17:06dal, dried dal.
17:08We make a lovely prawn samosa.
17:10Anything and everything, really, as long as it is dry.
17:13See?
17:14Oh, my God.
17:16That is really good.
17:18Seriously, that is really good.
17:20Turn it out into that plate.
17:24Spread it out a bit so it starts cooling quickly.
17:28Ideally, we shouldn't be stuffing the samosa with a hot filling.
17:34Now, we're going to make the samosa.
17:37The pastry for traditional samosas is simply made from wheat flour and water.
17:43Would you like to make one?
17:45I know how great you are at cooking.
17:47I'd like to try. Why not?
17:49It's easy.
17:50Face your half moon towards you.
17:53And then you bring it down to one third.
17:57See that it looks equal.
17:59We put the glue on the three edges.
18:02The glue is a flour and water paste.
18:05Just apply it on the edges.
18:08Hold completely closed at the bottom.
18:11That's most important.
18:13Okay, now you pick it up.
18:16Hold the thinner side towards you and open it up.
18:19So that side towards you.
18:21Then all we do is...
18:26Don't worry about that. You can lick it later or wash it off.
18:29I'm actually getting into this.
18:31Gently. You're actually applying a lot of pressure.
18:34Then, once it's nicely pressed in...
18:36Beautiful colours, aren't they?
18:38Then what we do is we fold that in.
18:41If it was a thick end, it wouldn't fold in very nicely.
18:44The stuffing shouldn't be visible.
18:46Push it in at the back like that.
18:48Then you've got your glue again.
18:51Just apply it there.
18:53On one side only.
18:55Just fold it over and press it in nicely.
18:59Your first samosa.
19:01I'm so proud of you.
19:03It's not bad.
19:05It looks just as good as yours. Stop lying.
19:07It shouldn't have an empty pocket there.
19:09It shouldn't have open holes there.
19:11The oil will get into it.
19:13But it's not bad for a first try.
19:15You lift and put it in gently.
19:17The problem for me with samosas
19:19is that they are traditionally fried in oil.
19:21But I have a much healthier alternative.
19:23The big difference is that I'm going to bake mine.
19:26My filling is a pea and potato mixture.
19:29Very traditional and very healthy.
19:31A sheet for me and a sheet for Panthia.
19:33Panthia's going to work, is she?
19:35I figure she's done it your way.
19:37She should do it my way.
19:39I'm using phyllo, a lighter pastry,
19:41with a brush of butter.
19:43You can buy phyllo fresh or frozen
19:45from any supermarket.
19:47It spreads so thinly.
19:49But if you look at how much butter is in there...
19:51Maybe a teaspoon, a bit more than that.
19:53It's not too bad, if you think about it.
19:55Instead of having a deep-fried samosa...
19:57I feel like I've been painting this.
19:59Take a handful of your potatoes.
20:01Thank you, Cyrus.
20:03You put it in the middle.
20:05Then you just turn this.
20:07Again, you don't want any holes.
20:09This is the fun part.
20:11Now that you've got the filling all secure,
20:13you roll the samosa in triangular motions.
20:18Brush with the butter.
20:20God, I'm really good at this.
20:22And then,
20:24just because I feel like a samosa
20:26without something is a bit sad,
20:28I'm going to put some sesame seeds.
20:30Again, if you have poppy seeds,
20:32put poppy seeds on.
20:34It's that simple.
20:36You don't have to worry about making a dough
20:38and finding a dough.
20:40You just buy phyllo pastry.
20:42You don't have to turn it over.
20:44You just let it cook.
20:46Cook for 30 minutes
20:48until golden.
20:58It's so flaky.
21:02Nice.
21:04You know, it's funny because when I look at the phyllo one,
21:08it looks healthier
21:10than the fried one.
21:12Both pastries work for samosa.
21:14They're both crisp.
21:16They're both lighter than the traditional version.
21:18And they're both so quick.
21:20I like phyllo because I think it's easy to find.
21:22But you need to have the butter
21:24to keep it really nice and crisp.
21:26And I'm going to dig into your beetroot one.
21:28That looks...
21:30I'm going to take my own.
21:32You guys can share that one.
21:34Beetroot never tasted so good, Cyrus.
21:36I'll tell you that now.
21:38I think the people in Britain
21:40are too used to eating boiled beetroot.
21:43I hope Panthea realises
21:45that we have to make hundreds of these
21:47for the fair.
21:49Back in the kitchen,
21:51I need to give Panthea a taste of the tandoori food
21:53we're going to sell.
21:55Tortilla wraps with three fillings,
21:57chicken tikka, lamb brochettes
21:59and mushrooms, paneer and spinach.
22:01To recreate that tandoor heat,
22:03I'm setting the oven up high.
22:05If you can just find those skewers
22:07that I left soaking earlier.
22:09Why did you leave them soaking?
22:11The skewers need soaking so they don't burn in the oven
22:13when you're grilling the chicken.
22:15Clever.
22:17Baking pans.
22:19If you could just give that a little oil.
22:21You don't have to run your fingers through.
22:23Just drizzle that over.
22:25And we'll start skewering.
22:27The chicken, lamb and mushrooms
22:29go into the oven for 10 to 15 minutes.
22:33I'm going to serve the meat in tortillas
22:35with a herb chutney
22:37and a crunchy salad.
22:39But for the mushrooms,
22:41I'm going to make a beautiful spinach and paneer sauce.
22:45I'm going to give my garlic cloves
22:47a slight chop.
22:51I'm going to do the same with my ginger.
22:53Chilies.
22:55Peanuts.
22:57Salt.
22:59A little coriander.
23:01A drizzle of oil.
23:03And blend.
23:05By now the skewers are ready
23:07to go out of the oven.
23:09First, the chicken.
23:11The anticipation is killing me.
23:13We can take it off the skewer now.
23:15So you can basically just
23:17hold it like that.
23:19Pull the skewer out.
23:21Gently but firmly.
23:23And some salad.
23:25I'm going to make up mine.
23:27My mushrooms, they're probably done.
23:29Put some of this wonderful spinach,
23:31peanutty spinach puree in the middle.
23:33I'm also crumbling in some paneer,
23:35and cheese.
23:37These wonderful meaty, meaty mushrooms.
23:39The meat replacement for the vegetarian,
23:41the paneer and the mushrooms.
23:43Perfect for both.
23:49Really tasty.
23:51Isn't it good?
23:53Oh, I love it.
23:55I want more.
23:57That's Panthea's lunch taken care of.
23:59Now for the people of the fair.
24:01The organisers are expecting
24:0316,000 hungry visitors.
24:05And we're going to try and make
24:07as much money as possible for children's charities.
24:13Chicken.
24:15Do you think country people will know what paneer is?
24:17We'll just say vegetarian.
24:19We're facing stiff competition
24:21as all the food stalls
24:23get ready for the lunchtime rush.
24:25I just hope that a few of the punters
24:27will ditch the burgers in favour of
24:29homemade tandoori food.
24:31Chicken, lamb and mushroom wraps.
24:35There's also our baked pea and potato samosas.
24:41These are lovely.
24:43No, you're staying away from the samosas.
24:45You are so staying away from the samosas.
24:47And finally, my delicious, savoury semolina cake.
24:49Nice colour.
24:51Yeah, fresh vegetables inside.
24:53It looks great.
24:55But before we start, I've got one final treat.
24:57Strawberry lassi,
24:59a traditional Indian drink.
25:01I've got these fantastic local strawberries, sugar,
25:03and this local yoghurt,
25:05which I'm dying to try.
25:07But a lassi is basically buttermilk,
25:09but it's really hard to find buttermilk.
25:11So generally a combination of half yoghurt and half water
25:13becomes buttermilk, or at least gives you the same flavour.
25:15But because strawberries are quite watery,
25:17I'm going to just use the yoghurt.
25:19And if I feel like it's too thick, I'll add some water.
25:21They are so good.
25:23Leave some for the customers.
25:25It looks like strawberries and cream, doesn't it?
25:27This lassi is going to be amazing.
25:29Look at how easy it is.
25:31So we've got some strawberries.
25:33Let's take a clean spoon.
25:35It really does look like cream, doesn't it?
25:37It's gorgeous yoghurt.
25:39Do you think we can get this in London?
25:41I've never seen this yoghurt there, this brand.
25:43I like this country, bumpkin lifestyle.
25:45I should do this more often.
25:47I love my wellies.
25:49I'm really happy that I agreed to do this with you.
25:51It's so much fun.
25:53And blend.
25:59I'm trying it properly.
26:01Oh, it's good, though.
26:03Oh, it's really good.
26:05It's lunchtime, and it doesn't take long
26:07for the customers to roll in.
26:09Best food in this whole place.
26:11Trust me.
26:13Panthea starts to work her magic on the crowds,
26:15as well as the food.
26:17It's like Indian food, but without the grease.
26:19You can basically have food that tastes delicious.
26:21But it's actually really light.
26:23Chicken or lamb?
26:25Lamb, please.
26:27Lamb, chicken, chicken.
26:29Lamb, please.
26:31Two lamb, two chicken.
26:33Fresh, hot, succulent lamb kebab.
26:35What do you think?
26:37Be honest, what do you think?
26:39It's really, really good.
26:41I like it really, really.
26:43Very nice.
26:45Perfect.
26:47It appears that my Indian food
26:49is going down really well in the countryside.
26:51And the queues
26:53are getting longer and longer.
26:55Anyone having a vegetarian wrap?
26:57It's paneer, which is an Indian cheese,
26:59spinach and mushrooms.
27:01Anybody? Two? Fantastic.
27:03How many chicken wraps?
27:05One, two, three, four. Four chicken.
27:07I feel like I'm at an auction house.
27:09Samosas, really good.
27:11They're quite light, aren't they?
27:13Because I haven't deep-fried them.
27:15Very light.
27:17It's filo pastry.
27:19I bake them in the oven.
27:21Nerdy frying.
27:23There you go.
27:25One lamb, one coming up.
27:27So far, so good.
27:29But I wonder if they'll get my savoury cake.
27:31It's with vegetables.
27:33Tiny, tiny bit of rice.
27:35It's very mild.
27:37It was amazing.
27:39They were all very happy with the food,
27:41which made me feel happy because I knew
27:43that I had kind of helped
27:45and it was wonderful.
27:47It was really good.
27:49I was really happy that I did it.
27:51Food that's beautiful.
27:55I think I didn't realise
27:57how easy
27:59Indian cooking can be
28:01and I'd definitely do it again.
28:03It was a lot of fun.
28:05I thought you said I'm absolutely beautiful.
28:07The chicken's absolutely beautiful.
28:09The food's gone down a storm
28:11and we've made over £350 for charity
28:13and I think Patsy has now got the confidence
28:15to start making Indian food at home.
28:17Absolutely lovely.
28:19Thank you so much.
28:21Thank you very much.
28:23I'm happy.
28:25If you want to find out more
28:27about the five basic spices of Indian cooking
28:29and all the recipes from the programme,
28:31log on to www.bbc.co.uk forward slash food.
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