Chef Rasika: "I got the Dunbarton Bleu, and it's not a traditional blue cheese. It has more cheddar notes in it, and it's nutty. The first nut that popped into my head is hazelnut."

Chef Rasika: "I grabbed chicken thighs for cheese and rice cakes with a chicken gravy. There's a South Indian rice cake called paniyaram. Basically, it's a fermented rice batter. This batter takes two days for fermentation, but I'm trying to push it for 2 hours."

Chef Rasika (presenting to judges): "I had the Dunbarton bleu cheese. It's a cheddar blue. So I did rice cake. It's called a panyarum. I folded the cheese in the batter of the rice cake. I made a braised chicken thigh korma."