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  • - Ready?

  • - Yeah, ready. - Yeah, yeah, yeah, yeah.

  • - Welcome to Worth It UK.

  • (enthusiastic bagpipe music)

  • You gettin' the bagpipes?

  • - I'm gettin' a lot of bagpipes.

  • - [Rich] A lot of noise in general.

  • - [Charles] Yeah.

  • - Welcome to Worth It, oh. (sirens wailing)

  • - This week. (tickled laughing)

  • - Do something in the edit.

  • (horn blaring)

  • - Jesus Christ.

  • There's a lot of bagpipe noise, does that matter?

  • - Bagpipes are good.

  • Yeah.

  • - Welcome to Worth It UK, a show where we

  • try three different foods at drastically different price,

  • the word drastically seems like a weird--

  • - You could say whatever you want.

  • - I would never usually even say the word drastically.

  • - They started up again.

  • (cameraman laughing)

  • - [Cameraman] Great.

  • (funky music)

  • - Elephant in the room, it's not Steven,

  • Adam, and Andrew sitting here.

  • We're the UK, kind of, knock offs.

  • So bear with us.

  • - I'm Joe. I do the sound.

  • Right, the magic of this show is to try three foods

  • at drastically different price points

  • to determine which is the most--

  • - Worth it!

  • - This week, we are tasting Britain's favorite food.

  • - Curry. - Curry!

  • - Fish and chips.

  • - It's curry.

  • We've established it. - We've already said it, man.

  • - It's definitely curry.

  • Right guys, our first stop is

  • Whitecross Street Market in East London.

  • - I've been a cockney.

  • - Whitecross Street.

  • - Hey Rich, what's Whitecross Street Market?

  • - It is the oldest market in London!

  • (pained exclaiming) - Nice, awesome!

  • (firm smacking) (pained exclaiming)

  • (amused chuckling)

  • - You excited?

  • - Yeah, I feel sore now.

  • (bongo drum rolling)

  • - [Jaz] My name is Jaz, I'm here at Whitecross Street.

  • This is my store, and it's called Karuna.

  • - [Rich] Where did the name Karuna come from?

  • - My mother helped me a lot initially

  • to start off the business, and her name's Aruna.

  • I've been at Whitecross Street for around 17 years.

  • I'm one of the longest standing traders here now.

  • So, we specialize in Indian street food.

  • We basically do three different

  • vegetarian curries every day.

  • - The word masala, is that sauce?

  • - Yeah basically, that's exactly what it is.

  • You've got tomato puree, cumin, got the coriander powder,

  • turmeric, chili powder, garam masala.

  • So that's the basic mix.

  • You can formulate that into each individual curry.

  • Today, you'll be having the Gobi Matar Cauliflower and Pea,

  • a Split Lentil Tarka Dal, and the Bombay Potato

  • on a bed of rice at four pounds.

  • (percussive music)

  • - It looks damn fine.

  • It looks really good.

  • - [Rich] Look how colorful it is.

  • - [Charles] Oh, god, it's like a rainbow.

  • - Do you remember the ice creams you'd get

  • as a kid that was the three colors?

  • - This is like the curry version Neapolitan.

  • - Three in one with some sides.

  • - Cheers?

  • - Cheers. - Cheers.

  • Let's go, I'm gonna sweat a bit.

  • - What?

  • - Mmm, oh my god.

  • That's really good.

  • - Well, you're makin' a complete mess.

  • - Yeah I know, I'm sorry.

  • - [Rich] Do you want a napkin?

  • - [Charles] No.

  • Yeah, maybe.

  • - It was perfect on the spice factor for me.

  • I don't like too much spice, makes my nose run.

  • - You got the cauliflower there, you got the rice as well.

  • That kinda adds what you would be missing in a meat dish.

  • The lentil gets a 10 out of 10 for me.

  • - Oh, heck yeah.

  • Really impactful flavor, I would say.

  • - Umph. - Yeah!

  • - It's an umph-y curry, isn't it?

  • - No, definitely.

  • It's like each part of the meal is a different part

  • of town, and you're sort of going through one to the other.

  • - That's why this is such a good dish.

  • You can't get bored of either one.

  • - No, you can barely get the lid on when we got it,

  • it's filled to bursting.

  • For four pounds, I don't know what more we could ask for.

  • How you doin' over there, Joe?

  • (upbeat jazz music)

  • (cheerful music)

  • - Curry fact.

  • - Curry fact.

  • London contains more Indian restaurants

  • than Mumbai and Delhi combined.

  • - Really, is that true?

  • Where did you get that one from?

  • Well then, it's obviously not true.

  • And now, we are off to Brick Lane.

  • - Yes sir.

  • Brick lane has some of the most curry houses in London.

  • It's really one of London's cultural hot spots, and--

  • - Where curry was born.

  • - Not quite where curry was born.

  • - You do know where curry originated, don't you?

  • - Korea?

  • (tickled chuckling)

  • (upbeat music)

  • (big band jazz music)

  • - My name is Ronny, we're Nazrul.

  • This is the oldest restaurant in Brick Lane.

  • It's all about atmosphere, it's all about food.

  • It's about quality, the traditional dishes.

  • These are like, madras, bhuna, how they cook in India,

  • how they cook in Bangladesh, how they cook in Kashmir.

  • But you know, chef specialties from chef secrets.

  • He can't even tell me, if I got at the kitchen

  • and ask him, he's not gonna tell me.

  • That's the secret.

  • We get all the ingredients fresh here,

  • nothing is precooked, everything is grilled,

  • marinated first, to a tandoori oven.

  • He makes his own sauce, and he prepared it from his version.

  • It's sweet and sour, little bit of kick,

  • but it's not spicy, it's not gonna burn your tongue.

  • You'll be havin' Chicken Tikka Blast at 15.95.

  • And let me know, let my food talk, not me.

  • - I like the little tomato crown there, it's cool.

  • - [Rich] And the multicolored rice is just awesome.

  • - Yeah, it's just a well presented meal, I like it.

  • - [Rich] Oh, I got a big thing of something.

  • A bit of bark.

  • - I feel that's a cinnamon stick?

  • - Sorry, cinnamon.

  • Everyone should tear their own bread.

  • - A man should tear his own bread, yeah.

  • - Cheers. - Cheers.

  • - Oh, it's really nice.

  • - Yeah, this is good.

  • - It's not hot, it's just a nice

  • little flicker of spice, right?

  • - Yeah.

  • What I really like about it, is

  • it's actually quite sweet as well.

  • - I think I could eat a lot of this.

  • - Cheers, buddy.

  • - Gotta have beer with Indian food.

  • - Oh yeah, of course.

  • I feel like the more I eat this,

  • the more I discover about what's in it.

  • - It's actually quite complex.

  • There's been a lot of love and care gone into the

  • preparation of that chicken, you can

  • really, really taste it.

  • Give us a Charles description.

  • (Charles laughing)

  • Of what this experience is like.

  • - It just taste like having a great time with good people.

  • - Having a great time with good people, yeah?

  • No, no, wait with me.

  • You gotta wait your turn. (Charles laughing)

  • Nice, right?

  • - Right, right.

  • Now scoop.

  • - Over your side, yeah.

  • But you don't.

  • Scoop on your side!

  • - Yeah, but I haven't done anything to that, have I?

  • - Joe, have you got any more curry facts there?

  • - No, I've got curry jokes.

  • My grandad had an accident eating curry.

  • Yeah, he slipped into a coma.

  • (Charles laughing)

  • But it's fine, for all he wanted,

  • he ended up next to my nan.

  • That's two jokes.

  • - God, that is-- - Two jokes.

  • (gravelly laughing)

  • (comical wheezing)

  • - Right, that's enough of that.

  • Our final stop is in Mayfair.

  • - Swanky.

  • - Also, they need a week's prep time

  • to make this masterpiece.

  • (gentle piano music)

  • - We are at Benares restaurant, and my name is Atul Kochhar,

  • and I'm chef patron of this restaurant.

  • We won our Michelin Star in 2007,

  • and it's almost 10 years we have maintained it.

  • Benares menu is always about what's happening

  • at the moment in this particular month.

  • I strongly believe our ethos are, if we let mother nature

  • do the job really well, as a cook,

  • I would have to do very little.

  • Today, you'll be tasting truffle

  • and mushroom and saffron kulcha.

  • Kulcha is a stuffed naan, so to speak,

  • which will be smothered with gold leaf butter.

  • And then, it's drizzled with Single Estate Balsamic Vinegar,

  • which is really, really fantastic.

  • And this will be served with venison keema,

  • starting with a garam masala.

  • When we say garam masala, it's cinnamon, cardamom, clove,

  • and then add salt, onion, and garlic, put the meat in.

  • And then, when we finish it with a little bit of tomato,

  • at that time, just to thicken the keema,

  • really, handful of chocolate.

  • That chocolate actually makes the sauce,

  • and morel mushrooms, which are really at the peak

  • at the moment, so flavors will be humongous and really big.

  • And that is the most exclusive dish on our menu.

  • We sell it for 210 pounds.

  • - I'm ready.

  • - You ready? - I'm ready, formally.

  • - So am I.

  • - This is an incredibly exciting moment.

  • - I am so pumped.

  • Wealth just emanating from this dish.

  • It really is something else to look at.

  • - Jordan has obviously dressed for the occasion.

  • - [Jordan] I'm wearing shorts.

  • - I was gonna say we should tear,

  • but they've provided us with a weapon.

  • Cut this into four pieces so we can have two each.

  • - [Charles] There ya go, buddy.

  • - Cheers. - Cheers.

  • (dramatic piano music)

  • It's just really (bleeping) good.

  • It's like a parade.

  • There's just all this fancy-ass food

  • going on tour through your mouth.

  • They're chuckin' out venison,

  • they're chuckin' out bits gorals.

  • They're like, hooray, hooray!

  • - Still like a curry with naan bread,

  • it's just a really, really special curry and naan bread.