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00:00:01,602 --> 00:00:02,935
Hey, everybody, I'm Guy Fieri
and we're rolling out,
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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...
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00:00:08,109 --> 00:00:09,474
Wow.
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00:00:09,476 --> 00:00:12,211
we're hanging
with Food Network
Super Chefs...
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00:00:12,213 --> 00:00:13,512
You got it, buddy. [laughs]
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00:00:13,514 --> 00:00:15,748
[Guy Fieri] ...showing off
their stellar spots.
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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.
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00:00:23,124 --> 00:00:27,159
So delicious,
even Chef Marc Murphy's
in on the action.
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00:00:27,228 --> 00:00:29,061
-[Guy] Well done, Murph.
-[Michael Symon]
Wow, you're the best.
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00:00:29,130 --> 00:00:32,564
[Guy] Plus, TOC 2 champ,
Chef Maneet Chauhan.
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00:00:32,633 --> 00:00:33,799
-Ta-da!
-It's done.
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00:00:33,801 --> 00:00:35,501
[Guy] Lighting up Nashville.
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00:00:35,503 --> 00:00:37,002
-It's giving me goosebumps.
-[laughs]
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00:00:37,004 --> 00:00:39,104
[Guy] ...with her special
Indian spin.
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00:00:39,106 --> 00:00:41,540
It's going to take it
to the next level.
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00:00:41,642 --> 00:00:44,510
That's all right here,
right now, on Triple D.
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00:00:45,312 --> 00:00:47,546
[opening theme music playing]
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00:00:57,858 --> 00:01:00,692
Chef Michael Symon,
I love your Cleveland weather.
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00:01:00,694 --> 00:01:03,128
Ah, summer day in C-town, bud.
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00:01:03,130 --> 00:01:05,164
-[both laugh]
-Well, tell me,
what's happening?
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00:01:05,232 --> 00:01:06,798
What's new in the world?
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00:01:06,800 --> 00:01:09,001
-[Symon] Little bit
of barbecue.
-[Guy] And I love barbecue.
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00:01:09,003 --> 00:01:11,003
But do you love
Cleveland barbecue?
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00:01:11,005 --> 00:01:13,539
[Guy] I didn't even know
there was such thing
as Cleveland barbecue.
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00:01:13,640 --> 00:01:14,907
-Teach me.
-There is.
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00:01:14,909 --> 00:01:16,942
[Symon] Mabel's BBQ, buddy.
You're gonna love it.
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00:01:19,146 --> 00:01:21,547
[cook] Beans with the turkey,
regular potato
with the pulled pork.
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00:01:21,648 --> 00:01:24,416
Mabel's is the best.
I mean, this is where we come
for barbecue in Cleveland.
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00:01:24,418 --> 00:01:26,618
[Guy] And it's just one
of the 30 restaurants
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00:01:26,620 --> 00:01:28,754
Chef Michael Symon has opene
around the country.
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00:01:28,856 --> 00:01:30,122
But at this joint,
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00:01:30,124 --> 00:01:33,559
he was sure to bring
in a taste of his native tow
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00:01:33,627 --> 00:01:36,662
Give me the rundown.
What is Cleveland barbecue?
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00:01:36,730 --> 00:01:38,330
[Symon] It's very inspired
by Eastern Europe.
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00:01:38,332 --> 00:01:39,798
-[Guy] Which is part
of your heritage.
- Part of my heritage.
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00:01:39,800 --> 00:01:41,467
-Got it.
-But really, part
of Cleveland's heritage.
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00:01:41,469 --> 00:01:44,403
[Symon] So we have
mustard barbecue,
those Eastern European spice
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00:01:44,405 --> 00:01:46,605
All the wood
is local fruit woods.
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00:01:46,607 --> 00:01:48,207
So that's how we do
all of our smoking.
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00:01:48,209 --> 00:01:49,574
[Guy] So tell me
about this dining room.
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00:01:49,576 --> 00:01:52,744
[Symon] They took inspiratio
from the West Side Market.
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00:01:52,813 --> 00:01:54,613
Big thing here in Cleveland.
West Side Market's
a real big deal.
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00:01:54,615 --> 00:01:57,149
110-year old
Eastern European market.
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00:01:57,218 --> 00:01:58,951
[Guy] This is massive.
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00:01:58,953 --> 00:02:01,320
I mean, everything you do,
"eat more meat".
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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?
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00:02:04,525 --> 00:02:06,658
-[Guy] It's a big cooler.
-You got it, buddy! [laughs]
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00:02:06,727 --> 00:02:08,127
Listen, I've been
looking forward to this
for a long time.
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00:02:08,129 --> 00:02:09,528
Who are we cooking with?
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00:02:09,530 --> 00:02:10,629
[Symon]
We're cooking with Joe,
he's the chef here.
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00:02:10,631 --> 00:02:12,698
[Joe Fish]
Spare ribs and greens,
going to 16.
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00:02:12,700 --> 00:02:16,902
Symon and his people
really put a lot of care
into the product.
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00:02:16,904 --> 00:02:18,704
Everything just melts
in your mouth.
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00:02:18,706 --> 00:02:21,507
I wanna introduce myself.
Chef Joe, Guy Fieri.
Nice to meet you.
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00:02:21,509 --> 00:02:23,509
Thank you. I, my buddy here.
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00:02:23,511 --> 00:02:25,711
Joe took over
the chef of Mabel's.
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00:02:25,713 --> 00:02:27,713
I am excited to see
what Cleveland barbecue is.
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00:02:27,715 --> 00:02:29,214
[Fish] Pork belly sandwich,
table 20.
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00:02:29,216 --> 00:02:31,350
Pork belly's great.
Smoked perfection.
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00:02:31,451 --> 00:02:35,187
[woman] Awesome sauce.
It's got the mustard
and the vinegar.
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00:02:35,189 --> 00:02:36,722
Really just tastes
like Cleveland.
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00:02:36,724 --> 00:02:38,023
[Guy] All right, so what
are we gonna make today?
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00:02:38,025 --> 00:02:39,491
We're gonna start
by making our
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00:02:39,493 --> 00:02:41,126
-Cleveland-style
barbecue sauce.
-Okay.
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00:02:41,128 --> 00:02:43,695
[Fish] Into our
apple cider vinegar,
red onion.
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00:02:43,697 --> 00:02:45,063
Chipotles in adobo.
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00:02:45,065 --> 00:02:47,399
Oh, that old
Eastern European chipotle.
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00:02:47,401 --> 00:02:49,134
-[laughs]
-[Fish] Yup.
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00:02:49,236 --> 00:02:50,836
Staying to the roots, we are.
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00:02:50,938 --> 00:02:52,838
-[Fish] Got some bourbon.
-[Symon] You okay with that?
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00:02:52,940 --> 00:02:55,107
-It was full before
you got here.
-[laughs]
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00:02:55,109 --> 00:02:59,044
[Fish] Garlic,
Hungarian paprika,
coriander seed, sugar.
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00:02:59,046 --> 00:03:01,113
We're gonna let it simmer
and then we're
gonna strain it.
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00:03:01,115 --> 00:03:03,415
So this is where all
the Cleveland comes in,
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00:03:03,417 --> 00:03:04,950
right here with the Bertman
Ball Park Mustard.
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00:03:04,952 --> 00:03:06,618
-All you have to say
is "mustard", and I'm in.
-[Fish] Okay.
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00:03:06,620 --> 00:03:08,854
[Symon] When you go
to a ball game in Cleveland,
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00:03:08,956 --> 00:03:10,222
this is what's on
all the dogs.
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00:03:10,224 --> 00:03:12,524
-That's my kind
of mustard. Delicious.
-[Symon] Right?
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00:03:12,526 --> 00:03:16,395
[Fish] A little molasses,
yellow mustard, soy sauce,
maple syrup,
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00:03:16,397 --> 00:03:19,398
black pepper, some salt,
whisk this together.
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00:03:19,400 --> 00:03:21,033
-Now we're gonna
marry the two?
-We're gonna marry the two.
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00:03:21,134 --> 00:03:23,435
[Symon] We don't wanna get any
on Guy's pretty shirt.
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00:03:23,537 --> 00:03:25,437
-[Guy] Peek-a-boo!
-[all laughing]
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00:03:25,539 --> 00:03:28,040
This isn't like a thick,
stick-to-your-ribs sauce,
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00:03:28,042 --> 00:03:30,909
-this is highlighting
the richness of the meat.
-I mean, dynamite.
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00:03:30,911 --> 00:03:32,744
[Fish] So we're gonna make
our pork rub, here.
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00:03:32,846 --> 00:03:35,247
Kosher salt,
black pepper, coriander,
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00:03:35,316 --> 00:03:37,916
Hungarian paprika,
and celery seed.
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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.
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00:03:42,523 --> 00:03:44,856
So we'll put
the Cleveland-style
barbecue sauce on it first,
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00:03:44,892 --> 00:03:46,625
this helps everything adhere.
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00:03:48,128 --> 00:03:49,227
Just from way up top.
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00:03:49,229 --> 00:03:52,130
Do the same thing
on the other side here.
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00:03:52,132 --> 00:03:54,032
We season, we let the meat
kinda naturally--
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00:03:54,034 --> 00:03:55,601
You Season with Authority?
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00:03:55,603 --> 00:03:57,169
I read Marc Murphy's book.
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00:03:57,171 --> 00:03:59,738
-Well, just hang on
one second. Murphy?
-[laughs]
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00:03:59,840 --> 00:04:01,807
[Symon] How does one
season with authority?
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00:04:01,809 --> 00:04:03,141
Do you yell at the seasoning?
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00:04:03,210 --> 00:04:04,610
[all laughing]
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00:04:04,612 --> 00:04:06,311
[Marc Murphy] I do,
or else it gets in trouble.
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00:04:06,313 --> 00:04:07,512
-All right.
-[Guy] Chef Marc
Murphy's here.
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00:04:07,514 --> 00:04:09,948
I've never seen seasoned
from up high with authority.
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00:04:09,950 --> 00:04:11,149
That's gonna be a new book.
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00:04:11,218 --> 00:04:13,752
We season high, obviously,
so it seasons evenly.
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00:04:13,820 --> 00:04:15,086
You know, this is gonna
go in the smoker.
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00:04:15,088 --> 00:04:16,788
And as the moisture's
coming out of the meat,
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00:04:16,790 --> 00:04:19,324
it starts to adhere
to the seasonings,
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00:04:19,326 --> 00:04:21,260
-and that's where we get
that beautiful bark, you know?
-[Murphy] Fantastic.
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00:04:21,328 --> 00:04:22,861
-[Guy] What kind of wood
we smoking with?
-[Fish] Apple and cherry.
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00:04:22,930 --> 00:04:24,062
About four hours.
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00:04:24,064 --> 00:04:25,197
-[Guy] At what temp?
-[Fish] 300 degrees.
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00:04:25,199 --> 00:04:26,798
-[Guy] 300?
-[Fish] Yeah, we go
hot and fast.
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00:04:26,800 --> 00:04:29,434
-Yeah, you do. Uh--
-We go hot, we go hot
with belly and ribs,
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00:04:29,470 --> 00:04:30,936
we go slow with briskets.
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00:04:30,938 --> 00:04:32,337
[Fish] We're gonna make
some coleslaw dressing.
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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.
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00:04:43,951 --> 00:04:44,949
-[Murphy] Pour that
in for you?
-[Fish] Yeah, sure.
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00:04:44,951 --> 00:04:47,219
[Guy] Oh, so you drizzle
with authority, also.
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00:04:47,221 --> 00:04:49,454
-[Symon] Look at that.
Wow, you're the best.
-[Guy] Well done, Murph.
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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.
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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.
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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.
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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.
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00:06:16,043 --> 00:06:18,243
When you order the beef rib,
it tells everybody around you
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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.