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Airs 6pm, weeknights, on SBS + encore at 9.30pm on Food Network + stream via SBS On Demand. #TheChefsLine

When there are as many condiments as there are dishes on the table, here's how to play it smart with your selection. #TheChefsLine
Samosas are very popular in Indian. They are often served with some kind of chilli sauce mixed up with sambal, or simply with a variety of chutneys such as...
Can the judges of The Chefs' Line recognise asafoetida in a blind taste test? And what is asafoetida, anyway?
With great spice, comes great responsibility and these vegetarian-friendly recipes have come to play. #TheChefsLine
The most flavoursome, easy-to-eat food is found on eat streets all over the world. Or in your kitchen…

Missed last week?

Explore the Thai flavour explosion that was...

Can the judges of The Chefs' Line recognise red ants' eggs in a blind taste test? And are ant eggs even a legit ingredient?
Thai green curry gets its name from the colour of the finished dish, which contains fiery green chilli, as well as coconut milk, palm sugar, fish sauce and a...
A salad is where it's at, especially when you crack that code of sweet, sour, salty and spicy.
One of Thailand’s most famous sausages has a very close relationship to Chiang Mai’s khao soi curry soup.
From creamy coconut puddings and custards to rich layer cakes and sticky rice, these are some of Thailand’s best desserts.

Cook with Season 2

Similar to a kofta, a seekh kebab consists of spiced ground meat shaped onto skewers and grilled. If cooking for a crowd, you can prepare the raw mince a day...
Samosas are very popular in Indian. They are often served with some kind of chilli sauce mixed up with sambal, or simply with a variety of chutneys such as...

The Chefs' Line recipes from season 1

Carne apache is a Mexican-style beef tartare, similar to ceviche in that it uses lime to cure and season the beef.
This is my modern take on ceviche - fish that has been cured with lime juice. 
Mole, a complex sweet and sour velvet sauce, is a classic Mexican dish. This is a modern mole, which I learnt to make in Mexico city.
The original nachos, eaten by Mexicans for breakfast as a nifty way of using up leftover tortillas and salsa from the day before.
A soft fresh corn tortilla is just as important as the fillings. Slow-cooked spiced beef is paired with classic sides: guacamole, roasted salsa and slaw.

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