Rotis... garam masala... laughter: Everything the original MasterChef Australia judges shared with Brut.
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LifestyleTranscript
00:00Three guys making bad rotis.
00:04That extra table of four was Sachin Tendulkar,
00:07and I just freaked out.
00:08I had a little fanboy moment.
00:12I went to the address, and it came from a bloke in Amritsar.
00:15And I went, wow.
00:19And boys, we're on Brut.
00:20We are.
00:26We just have a couple of Indian spices
00:29that are pretty much staple for every Indian household.
00:31We wanted to see how many of them you'd recognize.
00:34I think I know what that is.
00:35It's a strong one, isn't it?
00:36Smoky.
00:37You confident?
00:38Cumin?
00:39Yeah, cumin.
00:40I reckon that's jeera.
00:42You'll know that one straight away.
00:43But it's interesting.
00:44It smells more like a Dutch version.
00:46It's got a sweetness to it, which is really nice.
00:50Cinnamon?
00:51Cinnamon, obviously.
00:52I reckon they're going to get harder.
00:53Do you know what?
00:53But how good are the spices?
00:55Oh, my God.
00:56That's so...
00:57Give me a sniff.
00:58Well, it's...
01:00I'm just going to say one thing.
01:01Smells like onions.
01:02Oh, yeah.
01:03So, hing.
01:05And I'm just going to say one thing.
01:06Oh, smell it from here.
01:08Oh, it's pretty bland.
01:09You were talking about great spices.
01:10I reckon that's great spice.
01:13That's coriander.
01:14Yes, that's what I reckon.
01:15But it's very, very faint.
01:17It's coriander.
01:17They've given us dodgy coriander, isn't it?
01:19Well, all I can smell there is that smell of...
01:22I don't know.
01:24So I'm assuming it's a mixed spice or something.
01:27No, can I?
01:30Ooh.
01:32Black salt in there.
01:33I reckon it's a chat spice.
01:34Yeah.
01:35There's not a lot of aroma on that one.
01:37I reckon we found some dead spices at the back of the cupboard.
01:39Yeah.
01:41I think that's just sawdust, that one.
01:44It's not good.
01:45No, no, there's some chilli in there.
01:47Let's say garam masala probably.
01:49Yeah, I reckon that.
01:51If that's garam masala, that's the worst garam masala.
01:54Well, then let's...
01:55I think you might be right, but it's terrible.
01:57Oh, you've got all of them right.
01:58That is garam masala.
01:59Is it?
02:00That is seemingly the worst garam masala.
02:02That is the worst.
02:03Come on, on behalf of Brut.
02:06It smells of absolutely nothing.
02:08Your mother would be...
02:09Yeah, your mother would be angry about that one.
02:17Matt's just feeling the dough, isn't he?
02:18I'm feeling the gluten development.
02:21And also, you know what I'm doing?
02:23I'm making a pizza.
02:26I feel like I'm at play school.
02:29And this is what I'm about to do.
02:31That one?
02:31Yeah, all I do is I just fold them together
02:34and make a really bad job every time somebody
02:37shows me how to do it.
02:38Anyway, right, that's that challenge out of the way.
02:41Three guys making bad rotis.
02:43If you get a bit of rolling pin, you
02:45should be able to lever on one side
02:47and it rotates as it goes round.
02:49Oh, go to...
02:50But this, that's for Sachin Tendulkar.
02:54Yeah, it's a...
02:55Rather than for a little chapati or roti.
02:58Three bad rotis.
03:00There we go.
03:01Hope that was fun for the Brut viewers.
03:05There you go.
03:06Oh, Matthew, what have you done?
03:08I've scrumpled mine like you do with phyllo.
03:12Because this way you're going to get crust,
03:13you're going to brush that with butter.
03:14You know what I'm...
03:15Super hot oven.
03:16And look, it's going to be something different.
03:17It'll be the same colour, but it'll be different.
03:19Oi kake, butter chicken liqueur.
03:22In all my travels, it's an unexpected moment
03:25discovering something.
03:26You know, the street food, it could be,
03:28you know, a dhokla or it could be an aloo tikki
03:31or a, you know, dahi gujiya.
03:34You know, it could be, well, fafta, for example.
03:36India's completely obsessed with food.
03:38We're obsessed with food.
03:39So you couldn't think of a better place to be.
03:40We first came here back in 2012.
03:43And I personally had no idea what we were walking into.
03:47We knew that India loved MasterChef Australia.
03:50But when we got here, it was just insane.
03:52I got an email, this would be 2010, 2011,
03:56when MasterChef started here.
03:58The feeling in Australia was it was great.
04:00The family all sat around the table.
04:02They enjoyed it.
04:03All generations watched it together.
04:04I got this letter.
04:06Well, it's classic.
04:06It said the same thing.
04:07I love seeing my family.
04:08I love eating together.
04:09And then I looked at the address
04:11that came from a bloke in Amritsar.
04:13And I went, wow.
04:15So I think that was probably the first.
04:16But so many, you know, the amazing Indian chefs you met,
04:19the kids you meet who just want to talk about, you know.
04:22Well, now those kids have grown up.
04:23And they're working with these vets from Konash, you know.
04:26Probably having dinner with Vidya Balan
04:28is probably my, that's one of my great Indian fan moments.
04:32Because I'm a huge fan of her acting.
04:34And she seems like MasterChef.
04:36There you go.
04:37I remember when we had dinner with the Dalai Lama.
04:39Yeah, that was pretty special.
04:40That was pretty special.
04:41I did a dinner here, and I refused to,
04:44they wanted to add extra tables.
04:46And I refused.
04:47Nope, that's it.
04:48And anyway, cut a long story short,
04:50my chef at the time went, don't worry about it.
04:52I'm sorting it out.
04:54And that extra table of four was Sachin Tendulkar.
04:58And I just freaked out.
04:59I had a little fan boy moment, you know,
05:01where I'm like, oh my gosh.
05:03I was going to say no to this table,
05:04but it's just wonderful.
05:06Brute, thank you so much.
05:07It's been so fun being with you guys.
05:10And you know what?
05:11Rockstars drop the mic.
05:13We drop the mic.
05:14Was that just a, did we just have Italy stand by?