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]