1 00:00:01,266 --> 00:00:02,800 You know, people are asking me all the time, 2 00:00:02,800 --> 00:00:04,400 "Hey, Guy, that one joint you checked out in that one city 3 00:00:04,400 --> 00:00:06,600 when you were doing Triple D, How are they doing?" 4 00:00:06,600 --> 00:00:08,433 You know, I don't know. We should check it out. 5 00:00:10,667 --> 00:00:13,500 Over the years, I've seen and tasted it all. 6 00:00:13,500 --> 00:00:15,200 This is ridiculous, dude. 7 00:00:15,200 --> 00:00:17,600 But it turns out it was only the beginning 8 00:00:17,600 --> 00:00:19,567 'cause Triple D joints have been blowing up 9 00:00:19,567 --> 00:00:21,800 and we're going back to see what's cooking. 10 00:00:22,900 --> 00:00:24,133 Like on this trip, 11 00:00:24,667 --> 00:00:26,467 flavor deb's going abroad... 12 00:00:26,467 --> 00:00:27,667 [exclaiming] 13 00:00:27,667 --> 00:00:30,367 ...hopping around from Africa to Asia. 14 00:00:30,367 --> 00:00:32,967 -Delicious. Aloy. -[both] Aloy. 15 00:00:32,967 --> 00:00:36,066 [Guy] There's authentic Thai with a Colorado connection in Boulder. 16 00:00:36,066 --> 00:00:38,600 Mmm. That bison is so tender. I can't believe it. 17 00:00:38,600 --> 00:00:39,867 That is delicious. 18 00:00:39,867 --> 00:00:42,100 [woman 1] Massaman bison up. 19 00:00:42,100 --> 00:00:44,967 [Guy] Moroccan lamb multiple ways In San Antonio. 20 00:00:44,967 --> 00:00:47,100 It's one of my favorite dishes ever. 21 00:00:48,000 --> 00:00:49,367 [Guy] And in Tempe, Arizona... 22 00:00:49,367 --> 00:00:51,000 Holy nutmeg, Batman. 23 00:00:51,000 --> 00:00:52,467 All of these are going in there? 24 00:00:52,467 --> 00:00:54,400 ...Biryani and nihari beef... 25 00:00:54,400 --> 00:00:56,200 [softly] This is out of bounds. 26 00:00:56,200 --> 00:00:58,367 ...that'll have you praying for more. 27 00:00:58,367 --> 00:00:59,700 This is not a curry house. 28 00:00:59,700 --> 00:01:01,233 This is a flavor temple. 29 00:01:02,967 --> 00:01:07,567 Familiar faces, new places and more off the hook flavors. 30 00:01:07,567 --> 00:01:09,100 This is Triple D Nation. 31 00:01:16,767 --> 00:01:18,467 I love coming to college towns. 32 00:01:18,467 --> 00:01:21,100 I'm here in Boulder, Colorado, about a mile from the campus. 33 00:01:21,100 --> 00:01:22,300 You're surrounded by greatness. 34 00:01:22,300 --> 00:01:23,500 You've got all kinds of activities, 35 00:01:23,500 --> 00:01:25,467 really cool bars, lots of great music, 36 00:01:25,467 --> 00:01:27,700 and the food... the food's outrageous. 37 00:01:27,700 --> 00:01:29,867 And since I was here in 2017, 38 00:01:29,867 --> 00:01:32,867 this Thai joint has opened up locations in Denver too. 39 00:01:32,867 --> 00:01:34,400 This is Aloy Thai. 40 00:01:37,500 --> 00:01:39,667 Chicken drunken noodles. 41 00:01:39,667 --> 00:01:42,200 Of course, Guy would come here because Aloy Thai 42 00:01:42,200 --> 00:01:44,000 is the best Thai food in Denver. 43 00:01:44,000 --> 00:01:45,500 [woman 1] Bangkok wrap up. 44 00:01:45,500 --> 00:01:48,166 I'm from Asia. This is one of the most authentic 45 00:01:48,166 --> 00:01:50,800 Thai restaurants I've ever been to. 46 00:01:50,800 --> 00:01:54,867 Everything's really fresh, we love the food combinations and all the exotic flavors. 47 00:01:54,867 --> 00:01:57,300 [Guy] Exotic flavors that owner Kim Naka 48 00:01:57,300 --> 00:02:00,867 brought from Bangkok, Thailand, and infused into a family run business 49 00:02:00,867 --> 00:02:03,467 with daughters Arisa and Bo. 50 00:02:03,467 --> 00:02:04,667 Where does the name come from? 51 00:02:04,667 --> 00:02:06,400 Aloy means delicious. 52 00:02:06,400 --> 00:02:08,266 -Delicious Thai? -Yes. 53 00:02:08,266 --> 00:02:10,634 -Nice to see you. Yeah. -[Kim] Nice to see you. 54 00:02:11,367 --> 00:02:12,467 [Guy] All right, ladies. 55 00:02:12,467 --> 00:02:13,800 -How you been? -[Kim] Good. 56 00:02:13,800 --> 00:02:16,000 Very busy after you come. 57 00:02:16,000 --> 00:02:17,467 I told you that it was going to be busy. 58 00:02:17,467 --> 00:02:19,000 -Was I correct? -Yes. 59 00:02:19,000 --> 00:02:20,266 Now, where's your other daughter? 60 00:02:20,266 --> 00:02:21,266 [speaking in English] 61 00:02:21,266 --> 00:02:23,767 No kidding. So is she gonna stay in Thailand, 62 00:02:23,767 --> 00:02:25,200 or is she gonna come back to the United States? 63 00:02:25,200 --> 00:02:26,967 I don't know. She like Thailand. 64 00:02:26,967 --> 00:02:28,100 I like Thailand. 65 00:02:29,066 --> 00:02:31,100 [man 1 speaking in other language] 66 00:02:31,100 --> 00:02:34,867 [in English] I'm always trying to find amazing Thai food in Colorado. 67 00:02:34,867 --> 00:02:36,266 [woman 2] Khao soi for you. 68 00:02:36,266 --> 00:02:38,867 I love their khao soi. That's like my favorite. 69 00:02:38,867 --> 00:02:40,266 So what are we gonna make today? 70 00:02:40,266 --> 00:02:41,266 It's called khao soi. 71 00:02:41,266 --> 00:02:43,166 It's like a curry noodle soup. 72 00:02:43,166 --> 00:02:44,266 [Guy] You've got lemongrass... 73 00:02:44,266 --> 00:02:46,000 [speaking in English] 74 00:02:46,000 --> 00:02:48,467 -Dried chilies that we steeped in water? Okay. -[Kim] Water. Yeah. 75 00:02:48,467 --> 00:02:50,467 -[speaking in English] -Fried it ahead of time. 76 00:02:50,467 --> 00:02:52,166 [Guy] Fry the ginger a little bit. 77 00:02:52,166 --> 00:02:53,166 [Kim speaking in English] 78 00:02:53,166 --> 00:02:54,567 [Guy] Cilantro root. 79 00:02:54,567 --> 00:02:56,667 -[Kim speaking in English] -[Guy] Shallots. 80 00:02:56,667 --> 00:02:58,000 [Kim speaking in English] 81 00:02:58,767 --> 00:03:00,800 -Whoa! -[laughs] 82 00:03:00,800 --> 00:03:02,200 You know, when you see a boxing movie 83 00:03:02,200 --> 00:03:04,200 and the guy gets knocked out and they bring up that thing 84 00:03:04,200 --> 00:03:06,467 and they crack it right there, it's shrimp paste. 85 00:03:06,467 --> 00:03:07,567 Whoa! 86 00:03:07,567 --> 00:03:09,567 -[Kim speaking] -Little salt. 87 00:03:09,567 --> 00:03:11,967 And this is just the foundation of the... 88 00:03:11,967 --> 00:03:14,000 -Khao soi. Yeah. -Khao soi? 89 00:03:14,000 --> 00:03:17,266 -So we're gonna fry up the khao soi... -[Kim] Yeah. 90 00:03:17,266 --> 00:03:18,800 ...Slowly add the coconut cream. 91 00:03:18,800 --> 00:03:20,266 Now we're gonna put it in the pot. 92 00:03:20,266 --> 00:03:22,900 -You got it? -[Bo] She's got it. Look at the muscle. 93 00:03:22,900 --> 00:03:24,567 [Guy] Now, it's the coconut milk. 94 00:03:24,567 --> 00:03:27,266 [Kim speaking] 95 00:03:27,266 --> 00:03:28,533 [Guy] Regular sugar. 96 00:03:28,533 --> 00:03:31,166 -Now, what do we add with the khao soi? -[speaking in English] 97 00:03:31,166 --> 00:03:33,500 -[Guy] Star anise and the cinnamon... -[Kim speaking] 98 00:03:33,500 --> 00:03:34,767 The chicken. 99 00:03:34,767 --> 00:03:38,367 -So this is going to cook here for how long? -[Bo]15 minutes. 100 00:03:38,367 --> 00:03:40,500 [Guy] Next cilantro root and the celery. 101 00:03:40,500 --> 00:03:42,600 [Kim speaking] 102 00:03:44,166 --> 00:03:45,467 So now we add the chicken to that... 103 00:03:45,467 --> 00:03:46,467 -[Kim] Yes. -...and how long does it cook? 104 00:03:46,467 --> 00:03:47,300 -[Bo] Two hours. -Two hour. 105 00:03:48,200 --> 00:03:50,300 [Guy] The coconut milk and the curry 106 00:03:50,567 --> 00:03:52,667 with fried on top... 107 00:03:52,667 --> 00:03:54,767 [Kim speaking] 108 00:03:54,767 --> 00:03:58,266 -Dry chili pepper and then the pickled cabbage. -Pickled cabbage. 109 00:03:58,266 --> 00:04:00,500 [Guy] Now I'm doing it like I should be doing it in... 110 00:04:00,500 --> 00:04:03,367 Yes, in Thailand. [chuckles] 111 00:04:03,367 --> 00:04:07,033 [Guy] Wow. The beauty of the dish is that it's so simple. 112 00:04:08,500 --> 00:04:10,500 Yet when you use great ingredients, 113 00:04:10,500 --> 00:04:12,867 the depth of the flavor is outstanding. 114 00:04:12,867 --> 00:04:15,367 -Delicious. Aloy. -[both] Aloy. 115 00:04:15,367 --> 00:04:16,567 [woman 3] Khao soi. 116 00:04:16,567 --> 00:04:18,333 [speaking in English] 117 00:04:19,467 --> 00:04:21,166 I told Hunter that I was gonna see you 118 00:04:21,166 --> 00:04:23,266 and I said, "Do you want to try some really great Thai foods?" 119 00:04:23,266 --> 00:04:24,300 -[Hunter] Nice to meet you. -Nice to meet you. 120 00:04:24,300 --> 00:04:25,500 So, what did you make? 121 00:04:25,767 --> 00:04:27,100 [Arisa speaking] 122 00:04:27,100 --> 00:04:28,767 [woman 1] Massaman bison up. 123 00:04:28,767 --> 00:04:31,767 It tastes like it's been stewed all day long. 124 00:04:31,767 --> 00:04:35,567 It's like a delicious beef stew, but with these other flavors. 125 00:04:35,567 --> 00:04:37,300 -Massaman bison? -Yes. 126 00:04:37,300 --> 00:04:38,700 [Kim] Coconut milk. 127 00:04:40,066 --> 00:04:41,300 Bison. 128 00:04:42,300 --> 00:04:44,233 [speaking in English] 129 00:04:56,467 --> 00:04:59,066 Cook about two hour. 130 00:04:59,066 --> 00:05:01,834 [speaking in English] 131 00:05:05,200 --> 00:05:07,767 And put the peanuts on the top. 132 00:05:07,767 --> 00:05:09,400 Massaman bison's up. 133 00:05:10,467 --> 00:05:13,367 Mmm. That bison is so tender, I can't believe it. 134 00:05:13,367 --> 00:05:15,367 -How do you get the bison so tender? -Mmm. 135 00:05:15,367 --> 00:05:17,800 [speaking in English] 136 00:05:17,800 --> 00:05:19,133 That is delicious. 137 00:05:21,300 --> 00:05:23,367 Bison massaman curry. 138 00:05:23,367 --> 00:05:26,166 It is tender. It is smooth. 139 00:05:26,166 --> 00:05:28,767 It's got that, like, coconut. Makes it a bit sweet, 140 00:05:28,767 --> 00:05:31,667 also with the spices. It's delicious. 141 00:05:31,667 --> 00:05:34,233 Order up for Triple D Nation. 142 00:05:35,567 --> 00:05:38,000 [Guy] But curry isn't the only thing on the menu... 143 00:05:38,000 --> 00:05:39,467 -You want to try some great Thai? -Mmm-hmm. 144 00:05:39,467 --> 00:05:42,667 ...All their dishes are heads and tails above the rest. 145 00:05:42,667 --> 00:05:45,200 The head is, like, the most flavorful part. 146 00:05:45,200 --> 00:05:47,133 [Kim] Shrimp pad thai in the window. 147 00:05:50,567 --> 00:05:52,367 [Guy] You know, I'm all about the mom and pop, 148 00:05:52,367 --> 00:05:56,100 but this time I'm checking in on the mom and daughter joint. 149 00:05:56,100 --> 00:05:57,567 I had heard that your sister left, 150 00:05:57,567 --> 00:05:59,467 so I was wondering how things were going. 151 00:05:59,467 --> 00:06:00,767 I'm sticking with my mom. 152 00:06:02,000 --> 00:06:04,400 You have such a great following and people appreciate you. 153 00:06:04,400 --> 00:06:07,133 Guy favorite papaya salad. 154 00:06:07,400 --> 00:06:08,700 It's next level. 155 00:06:08,700 --> 00:06:10,166 [Arisa] Lemongrass chicken. 156 00:06:10,166 --> 00:06:12,100 They use authentic ingredients 157 00:06:12,100 --> 00:06:15,000 like the lemongrass, and it's just delicious. 158 00:06:15,567 --> 00:06:16,467 What are we making next? 159 00:06:16,467 --> 00:06:17,600 Lemongrass chicken. 160 00:06:17,600 --> 00:06:18,867 -[Guy] Lemongrass chicken? -[Kim] Barbecue. 161 00:06:18,867 --> 00:06:20,500 -Lemongrass chicken barbecue? -Yes. 162 00:06:20,900 --> 00:06:23,700 [Kim speaking in English] 163 00:06:25,000 --> 00:06:26,700 -[Guy] White pepper? -White pepper. Sugar. 164 00:06:26,700 --> 00:06:28,667 -[in English] -[Guy] Okay. 165 00:06:28,667 --> 00:06:30,467 -[speaking in English] -Sri Lanka lime leaf. 166 00:06:30,467 --> 00:06:32,200 Oh, fantastic. 167 00:06:32,200 --> 00:06:34,166 Cilantro root and the turmeric. 168 00:06:34,166 --> 00:06:36,734 Then we add the chicken and then we make chicken milkshakes. 169 00:06:38,867 --> 00:06:40,066 -Pour it on the chicken. -[Kim] Yes. 170 00:06:40,066 --> 00:06:42,266 -[Guy] How long is it gonna marinate? -[Kim] Overnight. 171 00:06:42,266 --> 00:06:43,767 [Guy] Then we grill it. 172 00:06:43,767 --> 00:06:45,400 [speaking in English] 173 00:06:49,367 --> 00:06:50,900 -[Bo] Ground rice. -[Guy] Ground rice? 174 00:06:50,900 --> 00:06:53,767 -[speaking in English] -[Guy] I love spicy. 175 00:06:53,767 --> 00:06:55,000 [speaking in English] 176 00:06:58,667 --> 00:07:00,266 [Guy] I mean, it's great the way it is. 177 00:07:00,266 --> 00:07:02,600 -But the tamarind sauce... -Yes. 178 00:07:03,300 --> 00:07:05,567 With the sweet, sour and heat, 179 00:07:05,567 --> 00:07:09,667 when you put it all together, it becomes outrageous. Mmm. 180 00:07:09,667 --> 00:07:13,166 The lemongrass chicken is completely mouthwatering. 181 00:07:13,166 --> 00:07:14,467 [man 2] The food's always been excellent. 182 00:07:14,467 --> 00:07:18,100 And a lot of different flavor combinations that we like to try. 183 00:07:18,500 --> 00:07:19,967 And what's this one? 184 00:07:19,967 --> 00:07:22,066 [speaking in English] 185 00:07:22,066 --> 00:07:25,100 The river prawn pad thai for you. 186 00:07:25,100 --> 00:07:28,200 In Denver, it's really hard to find good pad thai. 187 00:07:28,200 --> 00:07:29,800 I finally found it here. 188 00:07:30,367 --> 00:07:32,166 [Kim] We start the pad thai... 189 00:07:32,166 --> 00:07:34,533 [speaking in English] 190 00:07:55,767 --> 00:07:57,567 On top of the pad thai. 191 00:07:57,567 --> 00:08:00,266 -What is this? -[Kim] It's the peanut. Ground peanut. 192 00:08:00,266 --> 00:08:02,367 -You have to... -[Guy] So we're supposed to mix it all together? 193 00:08:02,367 --> 00:08:04,767 -[Arisa] Yeah. -That shrimp is delicious. 194 00:08:04,767 --> 00:08:06,867 -Wow. -[Guy] This is ridiculous. 195 00:08:06,867 --> 00:08:08,400 [Kim] Shrimp pad thai in the window. 196 00:08:08,400 --> 00:08:11,667 The river prawns, they're a bit scary when you look at them, 197 00:08:11,667 --> 00:08:14,800 but they're really buttery, smooth and delicious. 198 00:08:14,800 --> 00:08:16,767 You can always have the body of the shrimp, 199 00:08:16,767 --> 00:08:19,567 but the head is one of the most flavorful parts. 200 00:08:19,567 --> 00:08:24,634 The pad thai, a really good blend of, like, spicy and sweet in there. 201 00:08:26,367 --> 00:08:29,367 [woman 2] The beef, the black pepper wok fry. 202 00:08:29,367 --> 00:08:30,767 They're doing a great job here, 203 00:08:30,767 --> 00:08:32,667 and it's just really taken off. 204 00:08:32,667 --> 00:08:34,567 There's an Aloy Thai in Boulder. 205 00:08:34,567 --> 00:08:36,066 There's one here in Denver. 206 00:08:36,066 --> 00:08:38,300 And then there's also a quick service restaurant. 207 00:08:38,300 --> 00:08:39,867 There we go. Y'all enjoy. 208 00:08:39,867 --> 00:08:41,033 [Guy] I am so impressed. 209 00:08:41,033 --> 00:08:43,300 I was impressed with the restaurant in the first place. 210 00:08:43,300 --> 00:08:44,900 And the food, of course, is delicious. 211 00:08:44,900 --> 00:08:47,367 But now, to hear all this progress, 212 00:08:47,367 --> 00:08:49,000 -you want to try some great Thai. -Mmm-hmm. 213 00:08:49,000 --> 00:08:50,400 Thank you so much. 214 00:08:50,600 --> 00:08:51,467 You're amazing. 215 00:08:55,100 --> 00:08:56,767 And coming up in Tempe, Arizona... 216 00:08:56,767 --> 00:08:58,900 -Is it good? -I didn't taste it yet. 217 00:08:58,900 --> 00:08:59,834 You taste it first. 218 00:08:59,834 --> 00:09:02,166 ...A Pakistani place bringing the heat... 219 00:09:02,166 --> 00:09:04,767 Whoo! Thanks for the warning on that one. 220 00:09:04,767 --> 00:09:06,600 ...and putting out all the hits. 221 00:09:06,600 --> 00:09:09,000 If that was an '80s rock star, that'd be Naan Jovi. 222 00:09:14,367 --> 00:09:17,767 I'm here in Tempe, Arizona, right across the street from Arizona State, 223 00:09:17,767 --> 00:09:18,900 home of the Sun Devils, 224 00:09:18,900 --> 00:09:23,467 and home to a Pakistani place I found back in 2013. 225 00:09:23,467 --> 00:09:25,700 Now, since then, they've doubled their seating 226 00:09:25,700 --> 00:09:29,800 and opened another place that's just for eating snacks and sipping tea. 227 00:09:29,800 --> 00:09:31,700 You're gonna love the Curry Corner. 228 00:09:35,000 --> 00:09:37,100 Chicken tikka masala with rice. 229 00:09:37,100 --> 00:09:40,567 It's fresh. It's authentic. It's comfort food 230 00:09:40,567 --> 00:09:42,700 for all of us Pakistanis, here in the Valley. 231 00:09:42,700 --> 00:09:43,967 Chicken Rajasthani. 232 00:09:43,967 --> 00:09:46,400 You look at the food and you wouldn't think there's that much 233 00:09:46,400 --> 00:09:47,967 spice and kick to it. 234 00:09:47,967 --> 00:09:49,767 It's just amazing once you taste it. 235 00:09:49,767 --> 00:09:51,767 -[man 3] How many garlic naans? -One plate, please. 236 00:09:51,767 --> 00:09:56,000 Ten years ago, I saw this restaurant on Diners, Drive-Ins and Dives. 237 00:09:56,000 --> 00:09:57,567 Since then, we have been hooked. 238 00:09:57,567 --> 00:09:59,200 It was a unique place for him to come. 239 00:10:00,767 --> 00:10:02,467 [Guy] But I wasn't about to pass up the chance 240 00:10:02,467 --> 00:10:06,266 to check out Farah Khalid's native Pakistani classics. 241 00:10:06,266 --> 00:10:07,867 Everybody knows where Pakistan is, 242 00:10:07,867 --> 00:10:08,867 but I don't think they understand 243 00:10:08,867 --> 00:10:10,867 -just how flavorful the food is. -Flavorful. 244 00:10:10,867 --> 00:10:12,300 -Do you like it? -[exclaims] 245 00:10:12,300 --> 00:10:13,500 The goat dishes... 246 00:10:13,500 --> 00:10:15,100 -Oh, my God! -...The naan. 247 00:10:15,100 --> 00:10:16,800 -[yells] -[chuckles] 248 00:10:16,800 --> 00:10:17,900 [Farah] Shrimp handi. 249 00:10:17,900 --> 00:10:19,667 I've recommended this to my friends, 250 00:10:19,667 --> 00:10:23,300 who probably are not familiar with this cuisine, and they also love it. 251 00:10:23,300 --> 00:10:26,667 They always come and they say, "We want to try what Guy ate?" 252 00:10:26,667 --> 00:10:29,367 They always order the tandoori chicken tikka. 253 00:10:29,367 --> 00:10:30,900 Tandoori chicken tikka. 254 00:10:30,900 --> 00:10:32,767 Holy nutmeg, Batman. 255 00:10:32,767 --> 00:10:35,000 -All of these are going in there? -[Farah chuckles] Yes. 256 00:10:35,000 --> 00:10:40,266 Green cardamom, whole nutmeg, black pepper, cloves, white cumin seeds. 257 00:10:40,266 --> 00:10:42,100 [Guy] Looks like dried apricot. 258 00:10:42,100 --> 00:10:44,600 This is whole mace. It's very strong. 259 00:10:44,600 --> 00:10:46,367 -[straining] Yeah, you tell me. -[Farah chuckles] 260 00:10:46,367 --> 00:10:47,567 [Guy coughs then retches] 261 00:10:47,567 --> 00:10:48,367 Whoo! 262 00:10:48,367 --> 00:10:50,166 Thanks for the warning on that one! 263 00:10:50,166 --> 00:10:52,133 [Farah] Cardamom, bay leaves. 264 00:10:54,500 --> 00:10:55,767 So now we have the garam masala. 265 00:10:55,767 --> 00:10:59,600 Okay. And now we are going to do the chicken tikka. 266 00:10:59,600 --> 00:11:02,166 Ginger, garlic, lemon juice, oil, 267 00:11:02,166 --> 00:11:04,767 egg yellow food color, tomato puree, 268 00:11:04,767 --> 00:11:07,500 salt, chili powder, cayenne powder, 269 00:11:07,500 --> 00:11:09,634 and last, garam masala. 270 00:11:10,567 --> 00:11:11,900 Be careful. 271 00:11:13,166 --> 00:11:15,367 -Is it good? -I didn't taste it yet. 272 00:11:15,367 --> 00:11:16,734 You taste it first. 273 00:11:18,767 --> 00:11:21,000 -That's ready to go. -Well, let's not be careful. 274 00:11:21,000 --> 00:11:23,100 That, you're gonna love it. 275 00:11:23,100 --> 00:11:25,166 [Farah] The chicken leg is the best. 276 00:11:25,166 --> 00:11:27,700 -You're gonna skewer that onto this? -Yes. 277 00:11:28,100 --> 00:11:29,000 [makes whipping sound] 278 00:11:29,900 --> 00:11:31,567 Let it go overnight. 279 00:11:31,567 --> 00:11:33,266 All right, so now you skewer it through. 280 00:11:33,266 --> 00:11:35,233 -Okay. It's going in the tandoor. -Yes. 281 00:11:35,500 --> 00:11:37,133 -15 minutes? -Yeah. 282 00:11:38,467 --> 00:11:40,767 [Guy exhales sharply] I'm getting a tandoor at my house. 283 00:11:40,767 --> 00:11:42,300 -Yeah. There you go. -Hi-yah. 284 00:11:46,800 --> 00:11:49,000 [softly] This is out of bounds. 285 00:11:49,500 --> 00:11:50,567 Wow. 286 00:11:50,567 --> 00:11:51,934 [Farah] Chicken tikka ready. 287 00:11:51,934 --> 00:11:55,367 It's spicy, tangy, you know, a little bit sweet. It's really good. 288 00:11:55,367 --> 00:11:57,266 We got your chicken tikka masala. 289 00:11:57,266 --> 00:11:59,166 Everything I've had here is amazing. 290 00:11:59,166 --> 00:12:00,567 Chicken biryani for Guy. 291 00:12:00,567 --> 00:12:03,367 Chicken biryani is a very traditional staple food. 292 00:12:03,367 --> 00:12:05,667 It's super, super flavorful. 293 00:12:05,667 --> 00:12:09,166 First step, I'm going to take the chicken, add some oil in that. 294 00:12:09,166 --> 00:12:11,133 This is the ginger, garlic paste. 295 00:12:12,367 --> 00:12:15,166 Add some salt, fried onions, diced tomatoes, 296 00:12:15,166 --> 00:12:17,500 dried plums, main biryani masala. 297 00:12:17,500 --> 00:12:18,767 I'm going to add some yogurt. 298 00:12:18,767 --> 00:12:20,867 Let it simmer for like ten minutes. 299 00:12:20,867 --> 00:12:22,700 I'm going to boil the basmati rice. 300 00:12:22,700 --> 00:12:26,100 Salt, lemon, bay leaves, cinnamon stick, 301 00:12:26,100 --> 00:12:28,300 green cardamom, clove, black pepper. 302 00:12:28,300 --> 00:12:30,500 The rice, which is going into the chicken, 303 00:12:30,500 --> 00:12:33,066 saffron water, mint, cilantro, 304 00:12:33,066 --> 00:12:35,900 and then I'm going to steam it two-three minutes. 305 00:12:37,967 --> 00:12:39,367 Chicken biryani for you. 306 00:12:39,367 --> 00:12:40,667 The biryani is delicious. 307 00:12:40,667 --> 00:12:44,367 Very fragrant spices, completely authentic. 308 00:12:44,367 --> 00:12:46,700 It's got some mint. Makes it nice and fresh. 309 00:12:46,700 --> 00:12:49,100 The chicken's very tender. It's just got great flavor. 310 00:12:49,100 --> 00:12:50,667 I've tried many of the dishes here. 311 00:12:50,667 --> 00:12:52,266 Biryanis, curries. 312 00:12:52,266 --> 00:12:53,900 And then there's rice and naan. 313 00:12:53,900 --> 00:12:56,100 [Farah] Goat karahi. Garlic naan. 314 00:12:56,100 --> 00:12:58,567 -I'm going to make a naan for you. -All right! 315 00:12:58,567 --> 00:13:00,667 [Farah] Let's start with yogurt, milk, 316 00:13:00,667 --> 00:13:05,200 dry yeast, baking powder, sugar, oil, eggs. 317 00:13:06,100 --> 00:13:08,400 Salt. Last, the flour. 318 00:13:10,266 --> 00:13:11,500 This is the garlic naan. 319 00:13:11,500 --> 00:13:13,867 -This is going to be a cheese naan. -Okay. 320 00:13:13,867 --> 00:13:16,166 -We call that a quesadilla. -[Farah chuckles] 321 00:13:16,166 --> 00:13:17,500 Right up here? 322 00:13:18,867 --> 00:13:19,867 Excellent job. 323 00:13:19,867 --> 00:13:22,233 So we got the garlic naan and the cheese naan. 324 00:13:23,166 --> 00:13:24,233 Oh, my gosh. 325 00:13:24,233 --> 00:13:26,900 If that was an '80s rock star, that'd be Naan Jovi. 326 00:13:28,567 --> 00:13:30,133 One naan without butter, please. 327 00:13:30,133 --> 00:13:33,667 Whether it be the garlic naan or just the normal naan, I could eat it for days. 328 00:13:33,667 --> 00:13:35,266 This is not a curry house. 329 00:13:35,266 --> 00:13:36,567 This is a flavor temple. 330 00:13:36,567 --> 00:13:40,066 After Triple D, my sitting area doubled in size. 331 00:13:40,066 --> 00:13:41,967 And Chai Corner was launched. 332 00:13:41,967 --> 00:13:45,066 It's mostly chai and there's Pakistani snacks over there. 333 00:13:45,066 --> 00:13:46,467 We have your beef nihari. 334 00:13:46,467 --> 00:13:47,700 My favorite's nihari. 335 00:13:47,700 --> 00:13:51,000 It's basically like beef stew. It's the best. 336 00:13:51,000 --> 00:13:53,767 First step, I'm going to fry the beef shanks 337 00:13:53,767 --> 00:13:55,667 with the oil. Ginger, garlic. 338 00:13:55,667 --> 00:13:57,600 Get a nice sear. 339 00:13:57,600 --> 00:13:59,767 Add cumin seeds and the coriander. 340 00:13:59,767 --> 00:14:01,567 Salt, chili powder. 341 00:14:01,567 --> 00:14:03,867 Last ingredient which is a blend of fried ginger, 342 00:14:03,867 --> 00:14:08,166 fennel seeds, mace, nutmeg, turmeric, chili powder, 343 00:14:08,166 --> 00:14:10,967 some water and cook for four to five hours. 344 00:14:10,967 --> 00:14:12,200 Now it's ready to serve. 345 00:14:12,200 --> 00:14:16,734 Garnish it with ginger, fried onions, cilantro, mint leaves. 346 00:14:17,400 --> 00:14:18,567 Nihari coming up. 347 00:14:18,567 --> 00:14:21,166 The nihari is very spicy but I love it. 348 00:14:21,166 --> 00:14:23,467 The meat is very tender, the perfect amount of spice 349 00:14:23,467 --> 00:14:25,800 to flavor ratio, and it's very smooth. 350 00:14:26,100 --> 00:14:27,867 Shut the front door. 351 00:14:27,867 --> 00:14:30,500 I'm not kidding you. Mother, father, that was good. 352 00:14:30,500 --> 00:14:32,066 That should be illegal right there. 353 00:14:32,066 --> 00:14:36,000 If you want to taste something different like Guy did, come into Curry Corner. 354 00:14:36,000 --> 00:14:37,467 I think he made the right choice. 355 00:14:37,467 --> 00:14:39,467 It's some of the best food I've ever had. 356 00:14:39,467 --> 00:14:42,000 If you live in Arizona, anywhere close to Phoenix, 357 00:14:42,000 --> 00:14:44,467 you haven't checked this place out, you are missing it. 358 00:14:44,467 --> 00:14:46,900 -Awesome. Thank you. -Thank you. 359 00:14:49,367 --> 00:14:50,367 [Guy] And up next... 360 00:14:50,367 --> 00:14:52,266 My mouth's going bananas right now. 361 00:14:52,266 --> 00:14:54,600 ...Moroccan food in San Antonio, Texas... 362 00:14:54,600 --> 00:14:57,300 [yells] 363 00:14:57,300 --> 00:14:59,066 [Guy] Yep, you heard that right. 364 00:14:59,066 --> 00:15:00,233 Dinner's served. 365 00:15:01,166 --> 00:15:02,567 Mmm. 366 00:15:05,600 --> 00:15:08,367 So I get the great job of traveling around the country 367 00:15:08,367 --> 00:15:12,000 and finding funky joints in unique places. So guess where I am. 368 00:15:12,000 --> 00:15:13,900 San Antonio, Texas. 369 00:15:13,900 --> 00:15:15,500 And back in 2011, 370 00:15:15,500 --> 00:15:17,400 that's where I found a family run joint 371 00:15:17,400 --> 00:15:20,100 serving up recipes brought over from Morocco. 372 00:15:20,100 --> 00:15:22,367 Since then, their place may have changed, 373 00:15:22,367 --> 00:15:24,800 but the food and the family sure haven't. 374 00:15:24,800 --> 00:15:26,433 This is Moroccan Bites. 375 00:15:28,900 --> 00:15:30,934 Chicken couscous with caramelized onions. 376 00:15:31,667 --> 00:15:34,867 To me, it's just good comfort home cooking. 377 00:15:34,867 --> 00:15:36,667 Veggie tagine with bread. 378 00:15:36,667 --> 00:15:39,300 We just happened to show up and Guy was here. 379 00:15:39,300 --> 00:15:40,467 Really enjoyed the tea. 380 00:15:40,467 --> 00:15:42,200 -You like the tea? -Yeah. Mint tea. 381 00:15:42,200 --> 00:15:44,100 [Guy] Is this like the food that you had Morocco? 382 00:15:44,100 --> 00:15:45,400 -Very much. -Like, real deal? 383 00:15:45,400 --> 00:15:46,300 -Real deal. -Real deal. 384 00:15:46,300 --> 00:15:48,400 We're so excited to have found a place here 385 00:15:48,400 --> 00:15:50,300 that brings back all the memories. 386 00:15:50,300 --> 00:15:53,767 I love this place. You know, they make us feel like family when we come here. 387 00:15:53,767 --> 00:15:57,467 [Guy] Fitting, since it's run by the close knit Maroudi family. 388 00:15:57,467 --> 00:16:00,467 But really, Nadia, Youssef and Wafa 389 00:16:00,467 --> 00:16:03,300 were doing what their mom, Latifa, told them to do. 390 00:16:04,500 --> 00:16:06,300 -This is the head chef? -Yes, sir. 391 00:16:06,300 --> 00:16:08,567 -So, your mom, your sister... -And my brother. 392 00:16:08,567 --> 00:16:09,667 [Guy] Who came up with the recipes? 393 00:16:09,667 --> 00:16:12,800 My mom. She taught me everything since I was little. 394 00:16:12,800 --> 00:16:14,767 Table 14, with meat combo. 395 00:16:14,767 --> 00:16:16,100 I've literally tried everything. 396 00:16:16,100 --> 00:16:17,867 Their grilled meats are wonderful, 397 00:16:17,867 --> 00:16:21,767 Really savory meatballs, lamb shank and vegetables. 398 00:16:21,767 --> 00:16:23,667 -All right. What are we making? -Lamb and vegetables. 399 00:16:23,667 --> 00:16:24,967 -Lamb and vegetables? -Yes, sir. 400 00:16:24,967 --> 00:16:26,066 The oil first. 401 00:16:26,066 --> 00:16:27,166 -[Guy] Lamb shanks? -[woman 5] Yes. 402 00:16:27,166 --> 00:16:31,166 Salt, ginger, black pepper, Moroccan yellow saffron. 403 00:16:31,166 --> 00:16:33,467 -Onions... -Cilantro and parsley. 404 00:16:33,467 --> 00:16:35,166 Tomatoes and some water. 405 00:16:35,166 --> 00:16:36,467 Mix everything together. 406 00:16:36,467 --> 00:16:37,600 [Guy] And how long is it gonna cook? 407 00:16:37,600 --> 00:16:40,066 -Just like 25 to 30 minutes. -[Guy] Okay. 408 00:16:40,066 --> 00:16:42,100 So the lamb's cooked, all the veggies in? 409 00:16:42,100 --> 00:16:44,600 Yes, sir. We're going to add some carrots, turnip, 410 00:16:44,600 --> 00:16:48,467 bitter squash, zucchini, green squash, potatoes... 411 00:16:48,467 --> 00:16:50,066 -[Guy] Potatoes? -Yes. 412 00:16:50,066 --> 00:16:51,767 -And butter squash. -[Guy] Butter squash. 413 00:16:51,767 --> 00:16:53,266 -Tomato sauce. -[Guy] In Moroccan food? 414 00:16:53,266 --> 00:16:55,467 [Nadia] In Moroccan food. And water. 415 00:16:55,467 --> 00:16:57,166 -[Guy] How long? -[Nadia] Like 35 minutes. 416 00:16:57,166 --> 00:16:59,200 -And then we'll serve that with couscous? -Yes, sir. 417 00:16:59,200 --> 00:17:01,667 [Guy] Look how light and fluffy that is. 418 00:17:01,667 --> 00:17:03,767 -We're going to get the meat... -[Guy] Look at that. 419 00:17:03,767 --> 00:17:05,867 ...Some carrots, zucchini... 420 00:17:05,867 --> 00:17:07,166 [Guy] You want potato in there, huh? 421 00:17:07,166 --> 00:17:08,367 Now we're gonna get the juice. 422 00:17:08,367 --> 00:17:09,767 I'm in awe of these colors. 423 00:17:09,767 --> 00:17:11,767 I'll tell you, my mouth's going bananas right now, 424 00:17:11,767 --> 00:17:13,367 and bananas is good. 425 00:17:13,367 --> 00:17:14,900 Let's check this lamb out. 426 00:17:14,900 --> 00:17:17,100 Mmm. A lot of really big flavor in there. 427 00:17:17,100 --> 00:17:18,500 Tastes like food that my mom would make. 428 00:17:18,500 --> 00:17:21,500 -Mmm. Great job. Thank you. -Thank you so much. 429 00:17:21,500 --> 00:17:25,166 He had the mechoui, which means the whole lamb roasted in the oven. 430 00:17:25,166 --> 00:17:27,433 When the lamb's really good this is what you'll hear. 431 00:17:28,066 --> 00:17:30,500 [yells] 432 00:17:33,600 --> 00:17:34,700 Dinner is served. 433 00:17:35,100 --> 00:17:36,467 [woman 4] Lamb shank. 434 00:17:36,467 --> 00:17:38,767 I tell everybody, you know, just come over here and get the lamb. 435 00:17:38,767 --> 00:17:40,667 We have one with the apricot. 436 00:17:40,667 --> 00:17:42,000 Lamb shank with apricots. 437 00:17:42,000 --> 00:17:45,000 The apricots and the walnuts give it a unique flavor. 438 00:17:46,600 --> 00:17:51,266 Starting with olive oil, onions, chopped parsley, the lamb shank, 439 00:17:51,266 --> 00:17:54,600 clove, cinnamon stick, turmeric, white pepper, 440 00:17:54,600 --> 00:17:57,967 ginger, ground clove, salt and water. 441 00:17:57,967 --> 00:18:00,066 We're going to cook about one hour, 442 00:18:00,066 --> 00:18:01,533 and after that we add the sugar. 443 00:18:01,533 --> 00:18:05,367 Leave it for another five to ten minutes just to caramelize a little bit. 444 00:18:05,367 --> 00:18:08,367 Now lamb is done. Add the apricot. 445 00:18:08,367 --> 00:18:10,367 First we need the apricots. 446 00:18:10,367 --> 00:18:13,767 Cinnamon, clove, a lot of sugar, olive oil, 447 00:18:13,767 --> 00:18:17,200 and the extract of orange blossom water from Morocco. 448 00:18:17,200 --> 00:18:20,734 Cover it with water. We're going to let this cook for 15 minutes. 449 00:18:21,567 --> 00:18:23,567 And walnut for a little crunch. 450 00:18:23,567 --> 00:18:25,000 Lamb shank with apricot. 451 00:18:25,500 --> 00:18:26,300 Enjoy, guys. 452 00:18:26,300 --> 00:18:28,767 The meat is so incredibly tender. 453 00:18:28,767 --> 00:18:31,000 It's really good with the sweetness of the apricots 454 00:18:31,000 --> 00:18:32,800 and the crunchiness of the nut. 455 00:18:32,800 --> 00:18:35,200 I think my husband and I just go down the menu 456 00:18:35,200 --> 00:18:37,233 and try something different every time we come. 457 00:18:39,266 --> 00:18:42,934 One of my favorite dishes here is the merguez, which is their sausage. 458 00:18:43,667 --> 00:18:46,300 Look at it. Mmm. That's really good. 459 00:18:46,300 --> 00:18:47,567 -Superstar. -[Nadia chuckles] Thank you. 460 00:18:47,567 --> 00:18:49,467 Two minutes on the merguez. 461 00:18:49,467 --> 00:18:51,867 Everyone finds something on the menu. 462 00:18:51,867 --> 00:18:53,367 Chicken pastilla. 463 00:18:53,367 --> 00:18:55,867 [man 5] You know, the chicken pastilla has that phyllo dough pastry, 464 00:18:55,867 --> 00:18:58,200 and it really goes well with the chicken. 465 00:18:59,266 --> 00:19:01,367 [Nadia speaking in English] 466 00:19:01,367 --> 00:19:03,233 I'm going to add onions and parsley. 467 00:19:03,800 --> 00:19:06,867 Salt, turmeric, ginger powder, 468 00:19:06,867 --> 00:19:11,367 black pepper, cinnamon stick, cinnamon powder, the nutmeg... 469 00:19:11,367 --> 00:19:12,367 [speaking in English] 470 00:19:12,367 --> 00:19:13,767 All from Morocco. 471 00:19:13,767 --> 00:19:15,266 Two cup of water. 472 00:19:15,266 --> 00:19:18,567 Mix everything together. Let it sit overnight. 473 00:19:18,567 --> 00:19:20,567 Now it's going to be cooked for one hour, 474 00:19:20,567 --> 00:19:23,500 and we're going to add the olive oil and the sugar to finish it. 475 00:19:24,266 --> 00:19:26,467 We're going to shred and take the bones out. 476 00:19:26,467 --> 00:19:29,000 Add it to our source once it is reduced. 477 00:19:30,000 --> 00:19:32,400 We're going to start making our pastilla. 478 00:19:32,400 --> 00:19:36,166 We take the phyllo dough, put some veggie oil inside. 479 00:19:36,166 --> 00:19:39,900 We put the chicken. The almond with nutmeg and cinnamon sugar. 480 00:19:39,900 --> 00:19:41,033 Wrap everything. 481 00:19:41,467 --> 00:19:43,000 And we'll seal with eggs. 482 00:19:43,000 --> 00:19:46,000 Bake for 15 to 20 minutes, 350. 483 00:19:46,767 --> 00:19:49,200 Powder sugar in the top, cinnamon. 484 00:19:49,200 --> 00:19:50,967 And here is our chicken pastilla. 485 00:19:50,967 --> 00:19:51,734 Chicken pastilla. 486 00:19:51,734 --> 00:19:54,100 Cinnamon, chicken, savory, sweet. 487 00:19:54,100 --> 00:19:56,100 It's one of my favorite dishes ever. 488 00:19:56,100 --> 00:19:57,433 It's a unique flavor. 489 00:19:57,433 --> 00:20:01,000 It's just like comfort food, and that's why we come all the time. 490 00:20:01,000 --> 00:20:02,567 Is this what you thought this was gonna be 491 00:20:02,567 --> 00:20:04,967 when your mom said she wanted to open a Moroccan restaurant? 492 00:20:04,967 --> 00:20:06,367 It was an overnight success. 493 00:20:06,367 --> 00:20:08,200 -Overnight success? -It was. 494 00:20:08,200 --> 00:20:10,367 You wait till your Triple D family shows up. 495 00:20:10,367 --> 00:20:13,600 After Guy was here, we had to move to a bigger space. 496 00:20:13,600 --> 00:20:16,567 When you cook for love, you need to be comfortable 497 00:20:16,567 --> 00:20:18,467 on the spot where you're cooking at. 498 00:20:18,467 --> 00:20:21,100 I love how they put the little touches of Morocco in here. 499 00:20:21,100 --> 00:20:24,700 It's nice to be able to come and see them succeeding. It's wonderful. 500 00:20:24,700 --> 00:20:26,600 You guys got to come check this out. 501 00:20:29,367 --> 00:20:30,500 One chicken tikka masala. 502 00:20:30,500 --> 00:20:32,767 You've got the carrots, you've got the sweet potatoes. 503 00:20:32,767 --> 00:20:34,166 I'm making pad thai. 504 00:20:34,166 --> 00:20:37,367 And there are more of these places blowing up all over the country... 505 00:20:37,367 --> 00:20:38,300 Here we go. 506 00:20:38,300 --> 00:20:39,266 Nihari for Guy. 507 00:20:39,266 --> 00:20:41,100 Table ten, fish pastilla. 508 00:20:41,100 --> 00:20:42,600 And Medina meat combo. 509 00:20:42,600 --> 00:20:43,900 And there you go. You guys enjoy it, 510 00:20:43,900 --> 00:20:47,233 ...and we'll be checking them out next time on Triple D Nation. 511 00:20:48,166 --> 00:20:49,900 -[Guy] No beef? -No beef. 512 00:20:49,900 --> 00:20:51,567 -Just lamb. -Everything is lamb here? 513 00:20:51,567 --> 00:20:53,200 Lamb, lamb, lamb, lamb, lamb. 514 00:20:55,266 --> 00:20:56,567 We have a little bit of beef. 515 00:20:56,567 --> 00:20:59,600 -[exclaims] -[laughs]