1 00:00:01,602 --> 00:00:02,935 Hey, everybody, I'm Guy Fieri and we're rolling out, 2 00:00:02,937 --> 00:00:06,305 looking for America's greatest Diners, Drive-ins, and Dives 3 00:00:07,041 --> 00:00:08,107 This trip... 4 00:00:08,109 --> 00:00:09,474 Wow. 5 00:00:09,476 --> 00:00:12,211 we're hanging with Food Network Super Chefs... 6 00:00:12,213 --> 00:00:13,512 You got it, buddy. [laughs] 7 00:00:13,514 --> 00:00:15,748 [Guy Fieri] ...showing off their stellar spots. 8 00:00:15,849 --> 00:00:17,716 -Let's cook the rest of the menu. -Let's do that. 9 00:00:17,718 --> 00:00:20,953 [Guy] We got Chef Michael Symon's Cleveland-style barbecue... 10 00:00:20,955 --> 00:00:23,122 Design, discipline, execution, delicious. 11 00:00:23,124 --> 00:00:27,159 So delicious, even Chef Marc Murphy's in on the action. 12 00:00:27,228 --> 00:00:29,061 -[Guy] Well done, Murph. -[Michael Symon] Wow, you're the best. 13 00:00:29,130 --> 00:00:32,564 [Guy] Plus, TOC 2 champ, Chef Maneet Chauhan. 14 00:00:32,633 --> 00:00:33,799 -Ta-da! -It's done. 15 00:00:33,801 --> 00:00:35,501 [Guy] Lighting up Nashville. 16 00:00:35,503 --> 00:00:37,002 -It's giving me goosebumps. -[laughs] 17 00:00:37,004 --> 00:00:39,104 [Guy] ...with her special Indian spin. 18 00:00:39,106 --> 00:00:41,540 It's going to take it to the next level. 19 00:00:41,642 --> 00:00:44,510 That's all right here, right now, on Triple D. 20 00:00:45,312 --> 00:00:47,546 [opening theme music playing] 21 00:00:57,858 --> 00:01:00,692 Chef Michael Symon, I love your Cleveland weather. 22 00:01:00,694 --> 00:01:03,128 Ah, summer day in C-town, bud. 23 00:01:03,130 --> 00:01:05,164 -[both laugh] -Well, tell me, what's happening? 24 00:01:05,232 --> 00:01:06,798 What's new in the world? 25 00:01:06,800 --> 00:01:09,001 -[Symon] Little bit of barbecue. -[Guy] And I love barbecue. 26 00:01:09,003 --> 00:01:11,003 But do you love Cleveland barbecue? 27 00:01:11,005 --> 00:01:13,539 [Guy] I didn't even know there was such thing as Cleveland barbecue. 28 00:01:13,640 --> 00:01:14,907 -Teach me. -There is. 29 00:01:14,909 --> 00:01:16,942 [Symon] Mabel's BBQ, buddy. You're gonna love it. 30 00:01:19,146 --> 00:01:21,547 [cook] Beans with the turkey, regular potato with the pulled pork. 31 00:01:21,648 --> 00:01:24,416 Mabel's is the best. I mean, this is where we come for barbecue in Cleveland. 32 00:01:24,418 --> 00:01:26,618 [Guy] And it's just one of the 30 restaurants 33 00:01:26,620 --> 00:01:28,754 Chef Michael Symon has opene around the country. 34 00:01:28,856 --> 00:01:30,122 But at this joint, 35 00:01:30,124 --> 00:01:33,559 he was sure to bring in a taste of his native tow 36 00:01:33,627 --> 00:01:36,662 Give me the rundown. What is Cleveland barbecue? 37 00:01:36,730 --> 00:01:38,330 [Symon] It's very inspired by Eastern Europe. 38 00:01:38,332 --> 00:01:39,798 -[Guy] Which is part of your heritage. - Part of my heritage. 39 00:01:39,800 --> 00:01:41,467 -Got it. -But really, part of Cleveland's heritage. 40 00:01:41,469 --> 00:01:44,403 [Symon] So we have mustard barbecue, those Eastern European spice 41 00:01:44,405 --> 00:01:46,605 All the wood is local fruit woods. 42 00:01:46,607 --> 00:01:48,207 So that's how we do all of our smoking. 43 00:01:48,209 --> 00:01:49,574 [Guy] So tell me about this dining room. 44 00:01:49,576 --> 00:01:52,744 [Symon] They took inspiratio from the West Side Market. 45 00:01:52,813 --> 00:01:54,613 Big thing here in Cleveland. West Side Market's a real big deal. 46 00:01:54,615 --> 00:01:57,149 110-year old Eastern European market. 47 00:01:57,218 --> 00:01:58,951 [Guy] This is massive. 48 00:01:58,953 --> 00:02:01,320 I mean, everything you do, "eat more meat". 49 00:02:01,322 --> 00:02:02,855 -[Symon] Yeah, it's really-- -Community tables. 50 00:02:02,923 --> 00:02:04,523 Yeah, look at the bar. What's the bar? 51 00:02:04,525 --> 00:02:06,658 -[Guy] It's a big cooler. -You got it, buddy! [laughs] 52 00:02:06,727 --> 00:02:08,127 Listen, I've been looking forward to this for a long time. 53 00:02:08,129 --> 00:02:09,528 Who are we cooking with? 54 00:02:09,530 --> 00:02:10,629 [Symon] We're cooking with Joe, he's the chef here. 55 00:02:10,631 --> 00:02:12,698 [Joe Fish] Spare ribs and greens, going to 16. 56 00:02:12,700 --> 00:02:16,902 Symon and his people really put a lot of care into the product. 57 00:02:16,904 --> 00:02:18,704 Everything just melts in your mouth. 58 00:02:18,706 --> 00:02:21,507 I wanna introduce myself. Chef Joe, Guy Fieri. Nice to meet you. 59 00:02:21,509 --> 00:02:23,509 Thank you. I, my buddy here. 60 00:02:23,511 --> 00:02:25,711 Joe took over the chef of Mabel's. 61 00:02:25,713 --> 00:02:27,713 I am excited to see what Cleveland barbecue is. 62 00:02:27,715 --> 00:02:29,214 [Fish] Pork belly sandwich, table 20. 63 00:02:29,216 --> 00:02:31,350 Pork belly's great. Smoked perfection. 64 00:02:31,451 --> 00:02:35,187 [woman] Awesome sauce. It's got the mustard and the vinegar. 65 00:02:35,189 --> 00:02:36,722 Really just tastes like Cleveland. 66 00:02:36,724 --> 00:02:38,023 [Guy] All right, so what are we gonna make today? 67 00:02:38,025 --> 00:02:39,491 We're gonna start by making our 68 00:02:39,493 --> 00:02:41,126 -Cleveland-style barbecue sauce. -Okay. 69 00:02:41,128 --> 00:02:43,695 [Fish] Into our apple cider vinegar, red onion. 70 00:02:43,697 --> 00:02:45,063 Chipotles in adobo. 71 00:02:45,065 --> 00:02:47,399 Oh, that old Eastern European chipotle. 72 00:02:47,401 --> 00:02:49,134 -[laughs] -[Fish] Yup. 73 00:02:49,236 --> 00:02:50,836 Staying to the roots, we are. 74 00:02:50,938 --> 00:02:52,838 -[Fish] Got some bourbon. -[Symon] You okay with that? 75 00:02:52,940 --> 00:02:55,107 -It was full before you got here. -[laughs] 76 00:02:55,109 --> 00:02:59,044 [Fish] Garlic, Hungarian paprika, coriander seed, sugar. 77 00:02:59,046 --> 00:03:01,113 We're gonna let it simmer and then we're gonna strain it. 78 00:03:01,115 --> 00:03:03,415 So this is where all the Cleveland comes in, 79 00:03:03,417 --> 00:03:04,950 right here with the Bertman Ball Park Mustard. 80 00:03:04,952 --> 00:03:06,618 -All you have to say is "mustard", and I'm in. -[Fish] Okay. 81 00:03:06,620 --> 00:03:08,854 [Symon] When you go to a ball game in Cleveland, 82 00:03:08,956 --> 00:03:10,222 this is what's on all the dogs. 83 00:03:10,224 --> 00:03:12,524 -That's my kind of mustard. Delicious. -[Symon] Right? 84 00:03:12,526 --> 00:03:16,395 [Fish] A little molasses, yellow mustard, soy sauce, maple syrup, 85 00:03:16,397 --> 00:03:19,398 black pepper, some salt, whisk this together. 86 00:03:19,400 --> 00:03:21,033 -Now we're gonna marry the two? -We're gonna marry the two. 87 00:03:21,134 --> 00:03:23,435 [Symon] We don't wanna get any on Guy's pretty shirt. 88 00:03:23,537 --> 00:03:25,437 -[Guy] Peek-a-boo! -[all laughing] 89 00:03:25,539 --> 00:03:28,040 This isn't like a thick, stick-to-your-ribs sauce, 90 00:03:28,042 --> 00:03:30,909 -this is highlighting the richness of the meat. -I mean, dynamite. 91 00:03:30,911 --> 00:03:32,744 [Fish] So we're gonna make our pork rub, here. 92 00:03:32,846 --> 00:03:35,247 Kosher salt, black pepper, coriander, 93 00:03:35,316 --> 00:03:37,916 Hungarian paprika, and celery seed. 94 00:03:37,918 --> 00:03:40,852 -Celery seed and pork go incredibly well together. -[Fish] Mmm-hmm. 95 00:03:40,888 --> 00:03:42,521 -[Fish] Our pork belly. -[Guy] Okay. 96 00:03:42,523 --> 00:03:44,856 So we'll put the Cleveland-style barbecue sauce on it first, 97 00:03:44,892 --> 00:03:46,625 this helps everything adhere. 98 00:03:48,128 --> 00:03:49,227 Just from way up top. 99 00:03:49,229 --> 00:03:52,130 Do the same thing on the other side here. 100 00:03:52,132 --> 00:03:54,032 We season, we let the meat kinda naturally-- 101 00:03:54,034 --> 00:03:55,601 You Season with Authority? 102 00:03:55,603 --> 00:03:57,169 I read Marc Murphy's book. 103 00:03:57,171 --> 00:03:59,738 -Well, just hang on one second. Murphy? -[laughs] 104 00:03:59,840 --> 00:04:01,807 [Symon] How does one season with authority? 105 00:04:01,809 --> 00:04:03,141 Do you yell at the seasoning? 106 00:04:03,210 --> 00:04:04,610 [all laughing] 107 00:04:04,612 --> 00:04:06,311 [Marc Murphy] I do, or else it gets in trouble. 108 00:04:06,313 --> 00:04:07,512 -All right. -[Guy] Chef Marc Murphy's here. 109 00:04:07,514 --> 00:04:09,948 I've never seen seasoned from up high with authority. 110 00:04:09,950 --> 00:04:11,149 That's gonna be a new book. 111 00:04:11,218 --> 00:04:13,752 We season high, obviously, so it seasons evenly. 112 00:04:13,820 --> 00:04:15,086 You know, this is gonna go in the smoker. 113 00:04:15,088 --> 00:04:16,788 And as the moisture's coming out of the meat, 114 00:04:16,790 --> 00:04:19,324 it starts to adhere to the seasonings, 115 00:04:19,326 --> 00:04:21,260 -and that's where we get that beautiful bark, you know? -[Murphy] Fantastic. 116 00:04:21,328 --> 00:04:22,861 -[Guy] What kind of wood we smoking with? -[Fish] Apple and cherry. 117 00:04:22,930 --> 00:04:24,062 About four hours. 118 00:04:24,064 --> 00:04:25,197 -[Guy] At what temp? -[Fish] 300 degrees. 119 00:04:25,199 --> 00:04:26,798 -[Guy] 300? -[Fish] Yeah, we go hot and fast. 120 00:04:26,800 --> 00:04:29,434 -Yeah, you do. Uh-- -We go hot, we go hot with belly and ribs, 121 00:04:29,470 --> 00:04:30,936 we go slow with briskets. 122 00:04:30,938 --> 00:04:32,337 [Fish] We're gonna make some coleslaw dressing. 123 00:04:32,406 --> 00:04:35,307 Apple cider vinegar, mayonnaise, Bertman's mustar 124 00:04:35,309 --> 00:04:37,609 white sugar, poppy seeds, salt. 125 00:04:37,611 --> 00:04:39,945 My grandfather, who's Eastern European, 126 00:04:40,014 --> 00:04:42,614 the dressing he always made for sale was a poppy seed dressing. 127 00:04:42,616 --> 00:04:43,949 [Fish] Drizzle in this oil. 128 00:04:43,951 --> 00:04:44,949 -[Murphy] Pour that in for you? -[Fish] Yeah, sure. 129 00:04:44,951 --> 00:04:47,219 [Guy] Oh, so you drizzle with authority, also. 130 00:04:47,221 --> 00:04:49,454 -[Symon] Look at that. Wow, you're the best. -[Guy] Well done, Murph. 131 00:04:49,523 --> 00:04:52,824 [Fish] Assemble the slaw. So green cabbage, red cabbage, 132 00:04:52,826 --> 00:04:55,727 cilantro, and shaved red onion. 133 00:04:55,729 --> 00:04:57,863 -[Guy] Okay, and now some of the dressing. -[Fish] Yeah. 134 00:04:57,931 --> 00:04:59,798 [Fish] That's it right there. And that's the coleslaw. 135 00:05:01,201 --> 00:05:02,834 Delicious. I love a crunchy slaw. 136 00:05:02,936 --> 00:05:04,202 -Now we put it together? -Yeah. 137 00:05:04,204 --> 00:05:05,871 [Fish] Here's our cooked pork belly. 138 00:05:05,873 --> 00:05:07,238 [Guy] There you go. Beautifu 139 00:05:07,240 --> 00:05:09,041 -[Murphy] Can we have a, you know, preview? -[Symon] Yeah. 140 00:05:09,109 --> 00:05:10,342 -[Symon] Here you go. -[Guy] Huh? 141 00:05:11,278 --> 00:05:12,644 [Murphy] Ooh, that fat is so good. 142 00:05:12,713 --> 00:05:15,213 -[Fish] We're just gonna sear this. -[Guy] Wow, that's good. 143 00:05:15,215 --> 00:05:17,049 [Guy] I love the portion size. 144 00:05:17,117 --> 00:05:18,517 -[Symon laughs] -[Fish] Maple and mustard glaze, 145 00:05:18,519 --> 00:05:20,952 so it's got maple syrup, Bertman's mustard again, 146 00:05:20,954 --> 00:05:23,021 whole grain mustard, little apple cider vinegar. 147 00:05:23,023 --> 00:05:25,057 Little bit of coleslaw, pork belly sandwich. 148 00:05:25,059 --> 00:05:26,258 [Guy] And collard greens? 149 00:05:27,328 --> 00:05:29,328 Delicious. Nice and tender, but not soggy. 150 00:05:29,330 --> 00:05:30,429 [Fish] All right, see if you can get it in there. 151 00:05:31,498 --> 00:05:32,564 [Murphy] Mmm. 152 00:05:32,599 --> 00:05:34,933 Everything is done in Michael Symon way. 153 00:05:34,935 --> 00:05:37,202 Really appreciate the ingredients, really appreciate the histor 154 00:05:37,204 --> 00:05:39,137 You are a real super Cleveland guy, 155 00:05:39,206 --> 00:05:40,739 and it comes through in the sandwich. 156 00:05:40,741 --> 00:05:43,542 I mean, it is barbecue, and it's got its own attitude and its own style. 157 00:05:43,643 --> 00:05:46,211 The pork is cooked perfectly I love this 300-degree pork 158 00:05:46,213 --> 00:05:49,114 You actually got some texture out of the fat, seasoned properly. 159 00:05:49,116 --> 00:05:52,250 The little maple mustard vinegar that came on the end of it 160 00:05:52,252 --> 00:05:53,418 was a nice little kiss. 161 00:05:53,420 --> 00:05:55,854 And the slaw, crunchy enough, acidic enough... 162 00:05:55,922 --> 00:05:57,055 [Murphy] Super balanced. It's really great. 163 00:05:58,459 --> 00:05:59,725 [Fish] Pork belly coming up. 164 00:05:59,727 --> 00:06:02,260 The pork belly is impeccable, so much flavor. 165 00:06:02,362 --> 00:06:03,562 I mean, look at that boy. 166 00:06:03,630 --> 00:06:05,464 It has a nice smoke to it, it's really good umami. 167 00:06:05,532 --> 00:06:08,233 The coleslaw is the perfect combination. I can eat it on its own, 168 00:06:08,335 --> 00:06:10,135 but in the sandwich, it is really killer. 169 00:06:10,237 --> 00:06:12,704 I'm part Greek, so I like the Eastern European flavor. 170 00:06:12,706 --> 00:06:14,639 -Okay. -I like the mustard flavor. 171 00:06:14,741 --> 00:06:16,041 [waiter] Here's your giant beef rib. 172 00:06:16,043 --> 00:06:18,243 When you order the beef rib, it tells everybody around you 173 00:06:18,345 --> 00:06:19,710 that you didn't come to mess around. 174 00:06:19,713 --> 00:06:22,214 -And I look like a guy that messes around. -No, you don't. 175 00:06:22,216 --> 00:06:23,348 [man] And then you go and ea 176 00:06:24,518 --> 00:06:26,551 Can you eat that rib before a night at the ballet? 177 00:06:26,653 --> 00:06:29,154 -[laughs] -Do I look like I spend a lot of time at the ballet? 178 00:06:29,223 --> 00:06:30,489 Sure, I don't like to judge. 179 00:06:30,491 --> 00:06:32,256 [cook] Pulled pork and hot potato in the window. 180 00:06:32,258 --> 00:06:35,026 [woman] It's one of my favorite places 'cause of the community tables, 181 00:06:35,028 --> 00:06:37,963 great place for everyone to come in and just hang out, it's super casual. 182 00:06:38,031 --> 00:06:41,032 This place represents what barbecue should be, in my opinion. 183 00:06:41,101 --> 00:06:42,634 [Guy] I know Murphy has an agenda, 184 00:06:42,703 --> 00:06:44,403 but Symon and I are gonna stick around, 185 00:06:44,405 --> 00:06:47,806 Chef Joe's gonna take us through another of the 55 items on the menu 186 00:06:47,808 --> 00:06:49,508 So, uh, don't go anywhere. We're hanging out, 187 00:06:49,510 --> 00:06:52,411 Michael Symons, Mabel's BBQ, Cleveland. See you in a bit. 188 00:06:52,413 --> 00:06:54,413 I'm gonna go drive the car around a couple times. 189 00:06:54,415 --> 00:06:56,515 -Not again. Not again. -I'm only gonna drive it around the block-- 190 00:06:56,517 --> 00:07:00,051 -You got a ticket last time. -I might do some donuts in the parking lot. No. 191 00:07:03,657 --> 00:07:06,358 -Haven't you yelled out the punchline at comedy clubs? -[laughs] 192 00:07:06,427 --> 00:07:08,760 The meetings become a comedy club just 'cause of my laugh. 193 00:07:08,829 --> 00:07:10,528 -[Symon] They're going just-- -No kidding, right? 194 00:07:12,800 --> 00:07:15,934 Welcome back, Triple D, hanging out in snowy Cleveland with the one and only, 195 00:07:16,003 --> 00:07:17,736 the legend himself, Chef Michael Symon. 196 00:07:17,838 --> 00:07:20,338 We're here in Mabel's, named after his dog. 197 00:07:20,407 --> 00:07:22,908 She was low and slow, we're low and slow, baby. 198 00:07:22,910 --> 00:07:24,275 [cook] Pork ribs going on tray. 199 00:07:24,277 --> 00:07:26,511 -How long you been coming here? -As long as it's been open. 200 00:07:26,513 --> 00:07:29,181 [man] It's a Michael Symon restaurant in Cleveland, and it opens, 201 00:07:29,183 --> 00:07:30,715 -they would-- -I, I concur. 202 00:07:30,717 --> 00:07:32,784 In my opinion, it's the best barbecue spot in town. 203 00:07:32,786 --> 00:07:34,486 [waitress] The loaded fried potatoes. 204 00:07:34,488 --> 00:07:36,621 [man 2] I had loaded fried potatoes today, they're really great, 205 00:07:36,623 --> 00:07:38,957 there's brisket on top, there's this cheese sauce... 206 00:07:39,059 --> 00:07:41,626 I mean, you can't pass it up. Delicious. 207 00:07:41,628 --> 00:07:43,028 Now we're moving into brisket. 208 00:07:43,030 --> 00:07:44,362 -[Fish] Mmm-hmm. -[Symon] For the loaded potatoes. 209 00:07:44,431 --> 00:07:46,698 We want, on the top, to be about a quarter inch of fat. 210 00:07:46,700 --> 00:07:48,934 The majority of the fat is just on the top of the brisket. 211 00:07:48,936 --> 00:07:50,702 You want to keep a decent amount of fat on there 212 00:07:50,704 --> 00:07:52,204 because it renders when it smokes, 213 00:07:52,206 --> 00:07:55,006 but you also don't want to leave so much fat on that 214 00:07:55,008 --> 00:07:57,042 you kinda lose out on that bark a little bit. 215 00:07:57,044 --> 00:07:59,110 -[Guy] Okay, let's get into dry rubbing it, Chef. -[Fish] All right. 216 00:07:59,112 --> 00:08:03,615 -There's salt, black pepper, coriander, and celery seed. -[Guy] Okay. 217 00:08:03,617 --> 00:08:05,617 [Fish] We're gonna hit it with our Cleveland-style barbecue sauce, 218 00:08:05,619 --> 00:08:08,119 -[Guy] Little sticky. -[Fish] and our brisket rub 219 00:08:08,121 --> 00:08:09,621 [Guy] We're gonna go how long on this, Chef? 220 00:08:09,623 --> 00:08:12,157 12 hours at 250 degrees. 221 00:08:12,226 --> 00:08:13,625 Now we're going to make the cheese sauce. 222 00:08:13,627 --> 00:08:15,727 -Evaporated milk, -[Guy] Double boiler. 223 00:08:15,729 --> 00:08:18,029 the cornstarch slurry, that'll thicken it up. 224 00:08:18,031 --> 00:08:21,399 We got aged cheddar cheese, smoked gouda. 225 00:08:21,401 --> 00:08:23,034 Let that cheese melt in there... 226 00:08:23,036 --> 00:08:24,503 -Just making fondue, basically. -Right. 227 00:08:24,505 --> 00:08:26,304 -[Fish] Some salt and that's it. -What are we into? 228 00:08:26,306 --> 00:08:27,405 Pickled jalapenos. 229 00:08:27,407 --> 00:08:30,642 Apple cider vinegar, sugar, garlic, kosher salt. 230 00:08:30,744 --> 00:08:32,210 -[Fish] This is gonna come to a boil. -[Guy] Right. 231 00:08:32,212 --> 00:08:34,212 [Fish] Add our jalapeno peppers, 232 00:08:34,214 --> 00:08:36,114 turn the heat off, let it come down to room temperature, 233 00:08:36,116 --> 00:08:37,816 and refrigerate it for at least three days. 234 00:08:37,818 --> 00:08:39,718 Take them out, remove the seeds, 235 00:08:39,820 --> 00:08:42,220 dice them into small dice for service. 236 00:08:42,222 --> 00:08:44,322 -What kind of potato are we gonna use? -[Fish] Russet potatoes. 237 00:08:44,324 --> 00:08:46,258 -We steam them and we cool them down, -[Guy] Okay. 238 00:08:46,359 --> 00:08:47,559 [Fish] we par fry them. 239 00:08:47,661 --> 00:08:50,161 All right, so we go for the potatoes to the brisket? 240 00:08:50,230 --> 00:08:51,997 -[Symon] Go right under the cap and then down. -[Guy] Okay. 241 00:08:51,999 --> 00:08:55,400 -Right. -So it'll be a mixture of both lean and fatty. 242 00:08:55,402 --> 00:08:57,602 -[laughs] You gotta be quick. -[Fish] You wanna get in there? 243 00:08:57,604 --> 00:09:00,739 [Fish] Grab some of that barbecue sauce so we can get the real, full effect, here. 244 00:09:00,807 --> 00:09:02,707 This is where that barbecue sauce really shines. 245 00:09:04,044 --> 00:09:05,243 That is real barbecue sauce, 246 00:09:05,245 --> 00:09:08,513 -[Fish] Right? -because it is so rich and fatty. 247 00:09:08,515 --> 00:09:10,549 -This is what I love, the little fatty bark. -[Guy] Uh-huh. 248 00:09:10,650 --> 00:09:12,851 Design, discipline, execution, delicious. 249 00:09:12,920 --> 00:09:16,254 You're like the Vince Lombardi of chefs. [laughs] 250 00:09:16,323 --> 00:09:18,223 [Fish] Flash fry these potatoes really quick... 251 00:09:19,192 --> 00:09:20,658 ...season with salt. 252 00:09:20,660 --> 00:09:22,427 -[Guy] That's my kind of fried potato. -They're super crunchy. 253 00:09:22,429 --> 00:09:26,598 -[Fish] Chopped brisket, cheese sauce, scallions... -[Guy] And the jalapenos. 254 00:09:27,701 --> 00:09:29,234 [Guy] The potatoes survive this 255 00:09:29,336 --> 00:09:31,937 -and still crunch like it's a potato chip. -[Symon] Yes. 256 00:09:31,939 --> 00:09:34,739 The brisket is championship brisket. It's tender, it's delicious. 257 00:09:34,808 --> 00:09:38,243 The cheese sauce, sexy, velvety, creamy, you get that tang. 258 00:09:38,312 --> 00:09:40,946 And then you top it off with the house-pickled jalapenos. 259 00:09:40,948 --> 00:09:43,615 A little bit of acidity and that little heat stings through. 260 00:09:43,617 --> 00:09:45,850 That's a discipline of Michael Symon restaurants, 261 00:09:45,919 --> 00:09:47,218 and that's what you get in that dish. 262 00:09:47,220 --> 00:09:49,854 I wanna try the whole menu. A giant meat tray. 263 00:09:49,923 --> 00:09:51,923 [Fish] Loaded potato, 55. 264 00:09:51,925 --> 00:09:54,359 Potatoes are super crispy, creamy, cheesy, we love it. 265 00:09:54,428 --> 00:09:56,728 The fatty brisket's very buttery. 266 00:09:56,730 --> 00:09:58,430 [man] Whoo! That's hot. 267 00:09:58,432 --> 00:10:00,398 -Mabel's is the spot. -Keeps me coming back. 268 00:10:00,400 --> 00:10:02,100 [Guy] What is this? 269 00:10:02,102 --> 00:10:03,702 [Symon] It feeds a small family. 270 00:10:03,704 --> 00:10:06,605 We have the Cleveland spicy kraut, it's called gnar gnar, delicious. 271 00:10:06,607 --> 00:10:08,306 Then we have some sweet hot pickles. 272 00:10:09,042 --> 00:10:10,709 Pastrami-rubbed beef rib. 273 00:10:11,612 --> 00:10:12,811 The pastrami rub on that is money. 274 00:10:14,047 --> 00:10:16,414 -[Symon] Regular kielbasa. -That's great kielbasa. 275 00:10:16,416 --> 00:10:19,217 -[Symon] Pork ribs. -Little smoke ring on that. 276 00:10:19,219 --> 00:10:20,719 Dynamite. 277 00:10:20,721 --> 00:10:22,921 Then we have the pork butt, smoked turkey, 278 00:10:22,923 --> 00:10:24,823 salt and vinegar pork crackling. 279 00:10:24,825 --> 00:10:25,924 That teacher owns money. 280 00:10:25,926 --> 00:10:28,860 Pit beans, little potato salad, little slaw, 281 00:10:28,962 --> 00:10:30,395 and of course, we have the fatty brisket. 282 00:10:30,463 --> 00:10:33,031 [Guy] So, this is the menu all combined into one. 283 00:10:33,033 --> 00:10:34,232 [Symon] Except for sandwiches. 284 00:10:34,334 --> 00:10:36,034 Buddy, you're owning this. It's delicious. 285 00:10:36,103 --> 00:10:38,236 [Symon] I think the reason chefs love barbecue 286 00:10:38,338 --> 00:10:40,505 is because there's so much technique and time that goes into it. 287 00:10:40,507 --> 00:10:42,207 -And you can't hide it in sauce. -Nope. 288 00:10:42,209 --> 00:10:44,142 [Guy] It speaks when it's naked like this. 289 00:10:44,211 --> 00:10:47,145 It's the only thing on camera right now that looks good naked. 290 00:10:47,247 --> 00:10:49,914 -[both laughing] -[Guy] Love you, brother. Thank you. 291 00:10:49,916 --> 00:10:52,550 -You're a riot. All named after your dog. -[laughs] 292 00:10:52,619 --> 00:10:54,219 Go figure. 293 00:10:56,223 --> 00:11:00,158 Up next, Chef Maneet Chauhan going over the top in Nashville... 294 00:11:00,227 --> 00:11:02,661 No wonder she's a TOC Season 2 champ. 295 00:11:02,729 --> 00:11:04,329 ...with a surprising bite.. 296 00:11:04,331 --> 00:11:05,964 You pour the water in the puff. 297 00:11:06,066 --> 00:11:09,100 ...and a small patty with huge personality. 298 00:11:09,102 --> 00:11:11,336 It's big and ferocious and flavorful. 299 00:11:17,911 --> 00:11:19,911 So I'm here in west Nashville to see a good friend of mine, 300 00:11:19,913 --> 00:11:21,646 well, actually, I'm here in west Nashville to see a good friend of mine 301 00:11:21,748 --> 00:11:23,415 who's an amazing chef. 302 00:11:23,417 --> 00:11:25,817 well, actually, I'm here in west Nashville to see a good friend of mine 303 00:11:25,819 --> 00:11:28,687 who's an amazing chef who also has four restaurants and a... 304 00:11:28,689 --> 00:11:29,921 You know what? 305 00:11:29,923 --> 00:11:31,623 I'm here in west Nashville to see a good friend of mine 306 00:11:31,625 --> 00:11:34,125 who's an amazing chef who also has four restaurants and a brewery, 307 00:11:34,127 --> 00:11:37,328 and also is the winner of Tournament of Champions 2 308 00:11:37,330 --> 00:11:39,798 Come on, Guy! Are you going to be talking about me the whole day? 309 00:11:39,800 --> 00:11:41,266 Let's go in and cook! 310 00:11:41,334 --> 00:11:43,301 This is Maneet Chauhan, and this is Chaatable, Indian Street Food. 311 00:11:43,303 --> 00:11:45,003 -[Guy] Yes, Chef, I'm coming right now. -Let's go, let's go. 312 00:11:45,772 --> 00:11:47,605 [cook] Puchkas, sliders, samosa. 313 00:11:47,607 --> 00:11:50,542 Chaatable is more than a restaurant. It's an experience. 314 00:11:50,610 --> 00:11:52,310 [waiter] Your cauliflower thali. 315 00:11:52,312 --> 00:11:54,813 [woman] As soon as you open the doors and walk in, it's like, 316 00:11:54,815 --> 00:11:56,915 [trills] you're in India. 317 00:11:56,917 --> 00:11:59,317 [Guy] Which is where the sto of this power couple, 318 00:11:59,319 --> 00:12:03,421 Vivek Deora and Maneet Chauh began during college, 319 00:12:03,423 --> 00:12:06,825 and continued with a worldwi journey through the restaurant biz. 320 00:12:06,827 --> 00:12:10,161 -[Guy] How did we get ourselves to Nashville? -[Maneet Chauhan] Karma. 321 00:12:10,230 --> 00:12:12,464 -[Guy] You guys drove in one karma or two? -[all laughing] 322 00:12:12,499 --> 00:12:14,899 -So... ta-da. -[Guy laughing] 323 00:12:14,901 --> 00:12:17,302 We came here and we just fell in love with the opportunity 324 00:12:17,304 --> 00:12:18,636 that the city provided us. 325 00:12:18,738 --> 00:12:21,339 One of the things that I get from the two of you, 326 00:12:21,441 --> 00:12:25,009 is the ambassadorship that you have 327 00:12:25,011 --> 00:12:27,512 about Indian food and Indian culture. 328 00:12:27,514 --> 00:12:29,681 -Indian food is all about freshness. -[Guy] Right. 329 00:12:29,683 --> 00:12:32,650 Capture the freshness and you've captured the soul. 330 00:12:32,752 --> 00:12:34,486 Make it approachable, and that's what we've been doing. 331 00:12:34,488 --> 00:12:37,322 Table 25, puchka up! 332 00:12:37,324 --> 00:12:39,624 The puchka doesn't look like anything you've ever seen. 333 00:12:39,626 --> 00:12:42,694 Has garbanzo beans in there with some potatoes, 334 00:12:42,696 --> 00:12:46,598 then you pour over this really yummy cilantro chili water. 335 00:12:46,600 --> 00:12:49,300 Kind of just, like, breaks in your mouth and it's really great. 336 00:12:49,302 --> 00:12:50,435 [Guy] What are we making today? 337 00:12:50,537 --> 00:12:52,837 Puchka. They are these semolina puffs, 338 00:12:52,939 --> 00:12:55,140 minced cilantro water and tamarind chutney. 339 00:12:55,208 --> 00:12:57,008 -Oh, so easy for you to say. -So easy. 340 00:12:57,010 --> 00:13:00,612 For the filling, we start with some boiled potatoes which we have shredded. 341 00:13:00,614 --> 00:13:03,448 -[Chauhan] Black garbanzo, boiled in salted water. -[Guy] Okay. 342 00:13:03,483 --> 00:13:06,518 cilantro, roasted cumin powder, 343 00:13:06,520 --> 00:13:09,821 a Kashmiri chili, which is an Indian chili. 344 00:13:09,823 --> 00:13:10,955 Chaat masala. 345 00:13:11,024 --> 00:13:13,925 The predominant flavor inside of this is... 346 00:13:13,927 --> 00:13:17,362 Dried, raw mango powder, salt, sugar. 347 00:13:17,463 --> 00:13:19,130 Mix it up, and our filling is ready. 348 00:13:19,132 --> 00:13:20,398 And we're gonna make a dipping sauce for this? 349 00:13:20,400 --> 00:13:21,599 Actually, two dipping sauces, 350 00:13:21,601 --> 00:13:22,734 -tamarind chutney, -Okay. 351 00:13:22,836 --> 00:13:24,936 and one will be a minced cilantro water. 352 00:13:24,938 --> 00:13:27,038 -Ooh, I love good water dips. -[laughs] 353 00:13:27,040 --> 00:13:28,106 [Guy] Come on down to Chaatable. 354 00:13:28,108 --> 00:13:30,241 So we start with some fresh cilantro, 355 00:13:30,310 --> 00:13:33,912 mint leaves, jalapeno, ginger, some lime juice, 356 00:13:33,914 --> 00:13:35,213 -red chili powder, -[Guy] Right. 357 00:13:35,215 --> 00:13:37,215 chaat masala, and some salt 358 00:13:37,217 --> 00:13:39,250 -Ooh, and then the key component. -Water. 359 00:13:39,352 --> 00:13:40,385 [Chauhan] That's it. We blend it. 360 00:13:40,387 --> 00:13:42,053 This is Indian cola. 361 00:13:42,055 --> 00:13:44,455 [Guy] You have all these great spices and herbs, 362 00:13:44,524 --> 00:13:45,957 and then you just dump a soda in it. 363 00:13:46,059 --> 00:13:47,926 When you taste it, you'll know why. 364 00:13:47,928 --> 00:13:51,062 There is a residue effervescence. 365 00:13:51,064 --> 00:13:53,965 -That was my college band! We were awesome. -[laughs] 366 00:13:54,033 --> 00:13:55,400 -Ta-da! -It's done. 367 00:13:55,402 --> 00:13:56,767 We're making a tamarind chutney. 368 00:13:56,769 --> 00:13:59,604 So we're going to start by toasting some of the spices. 369 00:13:59,606 --> 00:14:03,441 Canola oil, fennel seeds, coriander seeds, cumin seeds 370 00:14:03,543 --> 00:14:06,044 Kashmiri mirch, or Indian red chili. 371 00:14:06,046 --> 00:14:08,413 -And is that like a chili de arbol? -It is. 372 00:14:08,415 --> 00:14:11,749 The spices need to dance. It's very important. 373 00:14:11,818 --> 00:14:15,053 That's where they release their true potential and flavor. 374 00:14:15,154 --> 00:14:16,788 -So right now-- -So we're gonna stop that cooking process. 375 00:14:16,790 --> 00:14:19,257 -[Chauhan] By putting some ginger, some raisins, -[Guy] Got it. 376 00:14:19,326 --> 00:14:21,192 tamarind water, jaggery. 377 00:14:21,194 --> 00:14:22,760 [Guy] So that's Indian brown sugar. 378 00:14:22,862 --> 00:14:25,263 [Chauhan] Chaat masala, black salt. 379 00:14:25,298 --> 00:14:28,499 It is salt which has been extracted from a rock. 380 00:14:28,501 --> 00:14:30,802 -Do you get the sulfur in it? -Wow. 381 00:14:30,804 --> 00:14:32,403 It's like egg and salt. 382 00:14:32,405 --> 00:14:34,205 And it just goes up into your nose. 383 00:14:34,207 --> 00:14:36,040 [Chauhan] Tamarin pulp, wate 384 00:14:36,042 --> 00:14:37,342 [Guy] We're gonna let this reduce... 385 00:14:37,443 --> 00:14:40,245 Cool it, puree it, and that's it. 386 00:14:40,346 --> 00:14:42,614 -So next thing we have to do is fill the... -Puchkas. 387 00:14:42,616 --> 00:14:43,815 [Guy] Now, what are the puffs made of? 388 00:14:43,817 --> 00:14:46,317 Semolina flour, whole wheat flour, 389 00:14:46,319 --> 00:14:48,453 all-purpose flour, and rice flour. 390 00:14:48,521 --> 00:14:51,022 Made into a dough, it's dehydrated, 391 00:14:51,024 --> 00:14:54,058 and you fry them, and then when it's dropped, it does the poof. 392 00:14:54,928 --> 00:14:57,061 [crunching] 393 00:14:57,063 --> 00:14:59,063 -That's the way you make the opening, right? -Yes. 394 00:14:59,065 --> 00:15:01,833 -So each one, Maneet has bitten into. -[laughs] 395 00:15:01,902 --> 00:15:03,334 By adding all of these ingredients in it, 396 00:15:03,436 --> 00:15:05,136 it's going to take it to the next level. 397 00:15:05,205 --> 00:15:07,305 Black garbanzo and potato filling, 398 00:15:07,307 --> 00:15:09,040 put the tamarind chutney in it. 399 00:15:09,042 --> 00:15:11,409 -I already have the water over here, -[Guy] Got it. 400 00:15:11,411 --> 00:15:14,245 put some micro cilantro at the base. 401 00:15:14,314 --> 00:15:16,047 [Guy] Some little baby chickpeas. 402 00:15:16,049 --> 00:15:18,082 [Chauhan] Some pomegranate, that's it. 403 00:15:18,084 --> 00:15:19,751 So you pour it in the puff. 404 00:15:19,852 --> 00:15:21,519 You pour the water in the puff. 405 00:15:21,521 --> 00:15:23,655 Have it in a bite, otherwise you will be wearing it. 406 00:15:23,756 --> 00:15:24,956 Okay. 407 00:15:27,427 --> 00:15:30,194 -It is outstanding. It's giving me goosebumps. -[laughs] 408 00:15:30,196 --> 00:15:34,299 There's so much flavor. I get tang, I get herbaceous, 409 00:15:34,301 --> 00:15:37,635 I get spicy, I get great texture from that baby chickpea, 410 00:15:37,737 --> 00:15:38,803 creaminess from the potato. 411 00:15:38,805 --> 00:15:40,638 But it's the fun of the crunch. 412 00:15:40,707 --> 00:15:42,707 It's kinda like you're eating a plastic Easter egg. 413 00:15:42,709 --> 00:15:44,709 -And it doesn't hurt your mouth. -[laughing] What? 414 00:15:44,711 --> 00:15:47,512 [Guy] As much fun as I made of the mint cilantro water, 415 00:15:47,514 --> 00:15:48,813 the water's the bomb. 416 00:15:50,116 --> 00:15:51,115 Mmm. 417 00:15:51,952 --> 00:15:53,751 [waitress] Here's your puchka. 418 00:15:53,820 --> 00:15:56,721 Those are just fun to prepare at your table. 419 00:15:56,723 --> 00:15:58,256 [woman 1] And the filling with the garbanzo beans, 420 00:15:58,258 --> 00:16:00,224 adds that kinda little bit of savoriness to the dish. 421 00:16:00,226 --> 00:16:01,559 It just, like, [imitates explosion] 422 00:16:01,661 --> 00:16:03,761 And the water that you pour in, I love it. 423 00:16:03,830 --> 00:16:05,930 -[woman 2] Look at that. -[Guy] This is mine. Don't look at it. 424 00:16:05,932 --> 00:16:06,798 [all laughing] 425 00:16:06,800 --> 00:16:08,399 What is this? Do you guys know? 426 00:16:08,401 --> 00:16:11,703 A thali. A plate, with a whole variety of different options. 427 00:16:11,705 --> 00:16:15,406 You get this for a meal and get a little taste of everything. 428 00:16:15,408 --> 00:16:18,509 [Chauhan] Tikka thali and apple beet salad. 429 00:16:18,511 --> 00:16:20,745 This could be a one and done. It's so dynamite. 430 00:16:20,847 --> 00:16:22,313 You could just... 431 00:16:22,315 --> 00:16:23,815 -Mic drop. -[Chauhan] Call it a day? 432 00:16:23,817 --> 00:16:25,917 Or do you have anything else for me? 433 00:16:25,919 --> 00:16:27,885 -Yes, I do have something else. -[Guy] Ah, don't tell me. 434 00:16:27,887 --> 00:16:29,721 [Guy] When everybody gets back, we'll let them kn what it's gonna be. 435 00:16:29,723 --> 00:16:32,390 Hanging out at Chaatable, with the one and only TOC Champ 2, 436 00:16:32,392 --> 00:16:33,925 Maneet. See you in a bit. 437 00:16:33,927 --> 00:16:35,493 -Maybe just drop all of them. -Done. 438 00:16:42,402 --> 00:16:45,403 Welcome back, Triple D's, hanging out in Nashville with the one and only, 439 00:16:45,405 --> 00:16:48,206 -the champ of TOC 2. -[imitates drums] 440 00:16:48,208 --> 00:16:51,709 Maneet and her husband Vivek have, uh, 85 restaurants here in Nashville, 441 00:16:51,711 --> 00:16:55,113 16 breweries, and I also believe that she's the mayor. 442 00:16:55,115 --> 00:16:57,548 -Very accurate, yes. Like, completely fact-checked. -Yeah, very accurate. 443 00:16:57,584 --> 00:16:59,417 Four restaurants, a brewery... 444 00:16:59,419 --> 00:17:01,586 A beer park with four breweries on it. 445 00:17:01,588 --> 00:17:02,954 I knew I had my math wrong. 446 00:17:03,056 --> 00:17:05,256 We're at Chaatable, Indian Street Food. 447 00:17:05,325 --> 00:17:07,658 [waiter] You got the gobi with the coconut sauce, 448 00:17:07,727 --> 00:17:10,161 and that's your sheermal bread. 449 00:17:10,229 --> 00:17:13,297 You've walked into a little part of India in a pocket 450 00:17:13,299 --> 00:17:15,299 of Nashville, which is totally unexpected 451 00:17:15,301 --> 00:17:16,600 How do you describe it to your friends? 452 00:17:16,602 --> 00:17:18,436 [woman] I would say there's something for everyone. 453 00:17:18,538 --> 00:17:21,339 For my vegetarian friends, it's fantastic option. 454 00:17:21,441 --> 00:17:23,508 I love meat, I'm eating the lamb sliders. 455 00:17:23,510 --> 00:17:25,343 Two shammi kebab sliders up. 456 00:17:25,445 --> 00:17:28,012 The lamb slider is like a kebab on a bun. 457 00:17:28,014 --> 00:17:30,281 A complete package in one bite. 458 00:17:30,283 --> 00:17:32,316 Your mouth kinda explodes with happiness. 459 00:17:32,318 --> 00:17:35,953 We are going to be making shammi kebab sliders. 460 00:17:35,955 --> 00:17:37,955 Traditionally, it's made with minced goat. 461 00:17:38,024 --> 00:17:40,658 We are going to be making i with minced lamb. 462 00:17:40,727 --> 00:17:42,627 The most important thing's the garam masala. 463 00:17:42,629 --> 00:17:45,363 -[Guy] There are infinite numbers of masala. -[Chauhan] Yes. 464 00:17:45,465 --> 00:17:48,332 -So based on the region, the garam masala changes. -Okay. 465 00:17:48,434 --> 00:17:49,434 [Guy] This is the house garam masala. 466 00:17:49,502 --> 00:17:50,735 [Chauhan] This is the house garam masala. 467 00:17:50,837 --> 00:17:52,403 Cumin seeds, coriander seeds, 468 00:17:52,405 --> 00:17:55,606 black peppercorn, black cumin seeds, 469 00:17:55,608 --> 00:17:57,809 -[Guy] Okay. - bay leaf, whole red chili 470 00:17:57,811 --> 00:17:59,310 -[Chauhan] some cloves. - Got it. 471 00:17:59,312 --> 00:18:03,081 Green cardamom, star anise, black cardamom. 472 00:18:03,083 --> 00:18:05,249 -Mace. Huh? -Yay! 473 00:18:05,351 --> 00:18:07,552 [Chauhan] Nutmeg and cinnamo 474 00:18:07,620 --> 00:18:11,155 Toast this off, the spices, the flavors are going to be released right now. 475 00:18:11,224 --> 00:18:13,558 -[Guy] Oh, I can smell it. -And then we blend it. 476 00:18:13,659 --> 00:18:15,192 -[Guy] Next step? -The lamb patties. 477 00:18:15,194 --> 00:18:17,628 -[Guy] So, ground lamb. - Garam masala that we just made. 478 00:18:17,630 --> 00:18:21,199 Crushed coriander powder, turmeric powder. 479 00:18:21,201 --> 00:18:22,700 First time we've seen turmeric in the mix. 480 00:18:22,702 --> 00:18:24,702 Paprika, shammi kebab masala. 481 00:18:24,704 --> 00:18:27,605 This is a blend of coriander, mace, 482 00:18:27,607 --> 00:18:30,641 cilantro, mint, cumin, 483 00:18:30,743 --> 00:18:33,711 which gives it that quintessential kebab flavor. 484 00:18:33,713 --> 00:18:36,747 My head hurts. This is like I'm cramming for a DMV test. 485 00:18:36,849 --> 00:18:38,549 [Chauhan] Lemon juice, salt 486 00:18:38,618 --> 00:18:41,319 ginger, some chopped mint, cilantro. 487 00:18:41,321 --> 00:18:43,688 Marinate for a couple of hours. 488 00:18:43,690 --> 00:18:47,525 -Cook it on the flat top, and now we're making a... -Chutney. 489 00:18:47,527 --> 00:18:51,662 Start it with the yoghurt, some mint leaves, jalapeno? 490 00:18:51,731 --> 00:18:54,899 -[Guy] You got it right. -Cilantro, scallions, 491 00:18:54,901 --> 00:18:56,200 heavy hand it with the garli 492 00:18:56,202 --> 00:18:58,402 Lime juice, salt. 493 00:18:58,404 --> 00:19:01,739 Black salt. Who wants some of the egg salt? I do! 494 00:19:01,841 --> 00:19:04,709 Roasted cumin powder, chaat masala. 495 00:19:04,711 --> 00:19:06,244 We go ahead and blend it. 496 00:19:06,345 --> 00:19:08,079 And the last thing we have is a slaw? 497 00:19:08,081 --> 00:19:11,616 [Chauhan] Some mayo, Dijon mustard, apple cider vinegar, 498 00:19:11,618 --> 00:19:15,019 black pepper, salt, green cabbage, red cabbage, 499 00:19:15,021 --> 00:19:17,388 scallions, carrots, and red onions. 500 00:19:17,390 --> 00:19:19,557 Got it. We gonna serve this on a roll? 501 00:19:19,626 --> 00:19:21,626 [Chauhan] We are using Indian pao buns. 502 00:19:21,628 --> 00:19:23,361 -Pow! -From Portugal. 503 00:19:23,462 --> 00:19:26,164 -So that's the Portuguese influence. -Totally what I expected. 504 00:19:26,265 --> 00:19:30,134 [Chauhan] The slaw, the shammi kebab goes right on top of it, 505 00:19:30,236 --> 00:19:32,537 chutney, and more slaw. 506 00:19:33,106 --> 00:19:34,472 [Guy] Impressed. 507 00:19:36,209 --> 00:19:40,411 There's so much flavor goin on inside of this patty. 508 00:19:41,681 --> 00:19:44,215 The little bit of heat, a little bit of acid, 509 00:19:44,217 --> 00:19:46,717 a good amount of perfume 510 00:19:46,719 --> 00:19:48,920 filling all the olfactory. Delicious bun. 511 00:19:50,757 --> 00:19:52,423 -Simple for people to understand, -Yeah. 512 00:19:52,425 --> 00:19:55,026 but inside of it, it's big and ferocious and flavorful. 513 00:19:55,028 --> 00:19:57,261 And that is a dynamite dish. 514 00:19:57,363 --> 00:19:58,663 [cook] Lamb sliders to the line, please. 515 00:19:58,731 --> 00:20:01,732 This tastes like 15 things every bite you're taking. 516 00:20:01,801 --> 00:20:05,203 The mint chutney and the onion slaw are a match made in heaven. 517 00:20:05,205 --> 00:20:07,738 -[cook] Five Maggi noodle. -Okay, fantastic. 518 00:20:07,807 --> 00:20:10,641 The second that those spices hit your mouth, it's over. 519 00:20:10,743 --> 00:20:12,910 You're gonna be back week after week after week. 520 00:20:12,912 --> 00:20:15,913 You're helping bridge things for people 521 00:20:15,915 --> 00:20:18,549 so they can come to understand a little bit more about the flavors, 522 00:20:18,585 --> 00:20:20,618 yet putting it in a package that everybody can kind of identify. 523 00:20:20,620 --> 00:20:24,422 No wonder she's a TOC Season 2 champ. Maneet Chauhan. 524 00:20:24,424 --> 00:20:26,490 -Excellent job. All right. -Thank you. Thank you so much. 525 00:20:26,492 --> 00:20:28,826 Since I got a little bit of time, let's cook the rest of the menu. 526 00:20:28,828 --> 00:20:29,827 [Chauhan] Let's do that. 527 00:20:32,031 --> 00:20:34,098 So is this a great road trip or what? 528 00:20:34,100 --> 00:20:38,102 But don't you worry, I got plenty more joints to find all over this country. 529 00:20:38,104 --> 00:20:39,904 I'll be looking for you next time 530 00:20:39,906 --> 00:20:42,707 on Diners, Drive-Ins, and Dives. 531 00:20:42,709 --> 00:20:44,242 -[laughing] -Do you know one of the things that 532 00:20:44,343 --> 00:20:47,411 I can't handle about Indian food in particular? 533 00:20:47,413 --> 00:20:49,714 -Rose water. -Oh, rose water, yes. 534 00:20:49,716 --> 00:20:51,949 The worst! 535 00:20:51,951 --> 00:20:53,517 -So next time, I'll make you... -Don't you, 536 00:20:53,519 --> 00:20:57,521 -don't you bring any... -a rose water egg scramble. 537 00:20:57,523 --> 00:21:00,124 -[laughing] -Oh, boy.