All language subtitles for Diners.Drive-Ins.and.Dives.S45E12.1080p.WEB.h264-CBFM

Hey, everybody. I'm Guy Fieri
and we're rolling out.

Looking for America's greatest
Diners, Drive-ins and Dives.

This trip...

-[laughs]
-Almost had it.

...it's a meaty mashup...

Let the feeding begin.

[Guy]
...from all over the world.

That's what takes this
to the next level.

In Boise, Idaho...

It's so good.

[Guy] ...righteous
Russian recipes...

You know he really likes it,
when he does
a little happy dance.

[Guy] ...and prime time plates
from Pakistan.

Where is this
on the scale of one to 10?

-Eleven.
-[woman laughs]

[Guy] Plus a barbecue pro
in Ocala, Florida...

[Guy] Plus a barbecue pro
in Ocala, Florida...

It can't get any better.

...is smoking up
his own out of bounds flavor.

I mean, it really
gives me goosebumps.
I'm so proud of you.

That's all right here,
right now on Diners,
Drive-ins and Dives.

[theme music playing]

Back in 2017,
I did a show called

Guy's Big Project.
I brought all these people in,

and had this great show.
And there was one guy
in particular that stood out.

and had this great show.
And there was one guy
in particular that stood out.

And he said he's doing
real deal barbecue.

Looks like real deal barbecue.

He says, "Next time
you come to Central Florida

you gotta check it out,
and let me cook for you."

I'm here.
This is Rashad Jones. And this
is Big Lee's Barbecue.

Big Lee's smoked chicken
and mac and cheese.

[man] Ocala is a better place

because of Big Lee's barbecue.

I need
more Big Lee's burnt ends.

Big Lee's is big flavor.

Brisket is looking spot on.

Great natural flavor that
you can't find anywhere else.

Would you call this
Carolina barbecue,

Would you call this
Carolina barbecue,

Kansas City barbecue,
Texas barbecue?

I call it Big Lee's Barbecue.

[Guy] And there's definitely
a story behind that name.

Big Lee's was inspired by

Leon Archie
which is Rashad's uncle.

[Rashad] He inspired me.

What were you doing
when you decided to get
into the world of barbecue?

Working with at-risk kids.

I'd help them
make better choices in life.

I don't believe
there's bad kids.

I believe there is good kids
that come up
in bad situations.

So you gotta give them
a different situation.

It's like food.
When you put the attention
into it,

it's probably gonna come out
really good.

[woman] Rashad brings
something different

[woman] Rashad brings
something different

to the table
that a lot of people
really don't bring.

Big Lee's smoked ribs
and a Kathy.

[woman] They're good ribs.

'Cause they have meat on them.

We love the Kathy.

The brisket
with the mac and cheese,
I mean,

you create a little space
of heaven.

Okay, chef. Let's see it.

[Rashad] This is our Big Lee's
house rub.

Salt. Coarse ground
black pepper.

Granulated onion.
Granulated garlic.

Oregano. Basil.

-Rosemary. Thyme.
-And thyme.

-All right, so you bring in
the spare rib.
-Correct.

-You're gonna cut this down.
-[Rashad] Yeah, I'm gonna
knock some of this down.

-I like to get some of these
little bones out.
-Get some of the flat meat.

[Rashad] Get right in here.
That's squared off
pretty nicely.

[Rashad] Get right in here.
That's squared off
pretty nicely.

[Guy]
You'll pull the silver skin.

So what happens
with the brisket?

A little bit
too much fat on it.

Knock that off.
Part of the point.

[Guy] They both get
the same dry rub.

-Are we gonna let this sit?
-[Rashad] Absolutely.

Twenty-four to 48 hours.

-[Guy] What kind of wood
they going on?
-[Rashad] Central Florida oak.

Low and slow.
We don't really do

time and temp
on a lot of things.

Once the brisket
has developed this bark,

we're gonna
pull it off the smoker.

So this slab of spare ribs,
I'm gonna let
the color develop.

I'm also gonna wait for it
to get really tender
so that it bends easily.

And then I'm gonna pull it.

And then I'm gonna pull it.

-[Guy] What are we into?
-A flame tang barbecue sauce.

Butter. Kosher salt.
Ground black pepper.

Cayenne. Cumin. Kind of let
the aromatics from those
wake up a little bit.

Rice water vinegar.

Apple cider vinegar.

Add some bourbon.

A bit of hot sauce.

-Worcestershire?
-Not too much.

Granulated garlic.
Granulated onion.

Light brown sugar.
Yellow mustard.

And then,
a boat load of ketchup.

How long is this gonna
cook down?

[Rashad]
Till the brown sugar
dissolves.

Little bit of sweetness.
The ACV is the right amount.

I mean, that's my kind of
Barbecue sauce.

Now we're gonna start
on the Kathy.

Brisket stuffed
mac and cheese.

Brisket stuffed
mac and cheese.

We're gonna
get to our cheese sauce
with a little bit of butter.

We let the butter brown
just a little bit.

Kosher salt.
Tiny bit of sugar.

Processed cheese.

That gives
that nice silky creaminess.

[Rashad] Extra sharp cheddar.

-Ow.
-[laughs]

That's how sharp that was.

[Rashad] And milk.

We'll let this cook down.

All right, so now we're gonna
stuff the mac and cheese
with chopped sauce brisket.

Gorgeous. Do you have
current registration
on this rig?

-Yes, sir.
-A cop pulled up just now.

[police siren wails]

-[laughs]
-Almost had it!

Ah, the fat just melts. Wow!

Ah, the fat just melts. Wow!

I'm gonna sauce this.

Dump these cooked noodles
in here. Let them get
nice and saucy.

-Go down with a layer.
-Okay.

-Shredded gouda.
-Now brisket.

[Rashad] Cover that up with
a little more gouda.

And then the rest
of the mac and cheese
goes on top of that.

And then
more sharp cheddar.
That's all she wrote.

[Rashad]
This is going on the smoker.
Thirty minutes max.

I'm gonna slice you up
some ribs.

-[laughs]
-[Guy] Look at that.

There you have it.

[Guy] Love the barbecue sauce
in the meat.

With that sharp cheddar
on top. Dynamite.

I mean, mac and cheese,
with a dollop of

smoked brisket on top of it
would not be the same.

There's something
about infusing the flavor

of that brisket
into the mac and cheese.

There is more smoke ring
than there is meat.

-Hmm.
-[Guy]
Juicy is an understatement.

Dynamite bark.

Seasoned all the way through
from that dry brine.

[chomping]
That barbecue sauce,

there's definitely
good heat in it.

Definitely good vinegar in it.

Ever single thing here
has its own uniqueness
about it.

Ever single thing here
has its own uniqueness
about it.

That's what takes this
to the next level.

Oh, man these ribs
are looking great.

[man] I love the ribs.

The flavors are marinated
through the meat.

They're really juicy
and I love the smokiness
in it.

-[Guy] What do you think
of those ribs?
-[chewing] They're delicious.

-And no sauce on them.
-Naked.

-You are what?
-[both laughing]

-[man] No.
-[Guy] You ever had
stuffed mac and cheese?

No. Amazing.

-[Guy] Have you tried
the sauce yet?
-[woman] Yes. Nice flavor.

It elevates the meat.
It's really good.

-There you go. Enjoy.
-Thank you, Rashad.

-[Guy]
It can't get any better.
-Thank you.

It can though.

'Cause we're gonna make
Italian sausage
when we come back.

'Cause we're gonna make
Italian sausage
when we come back.

[babbling]

My tongue was getting
in the way of my teeth.

Because my mouth
is wanting to eat.

So there was, I was
having this like traffic jam.

Welcome back Triple-D
hanging out in Ocala, Florida

with the one and only
Chef Rashad

at Big Lee's barbecue.

Now if you think
the guy looks familiar,

he probably does.
Because he was
in Guy's Big Project,

back in 2017.

And then, he did his own show.

This is Eat, Sleep, BBQ.

But this guy's got

like 900 trucks,
4,000 smokers,

and 82...

-Maybe I'm exaggerating
a little bit.
-[laughs]

-Maybe I'm exaggerating
a little bit.
-[laughs]

There's barbecue.
And then there's
Rashad's barbecue.

I love Big Lee's.

My mom brings me here
all the time.

Honestly, surpasses

any barbecue around here.

Damon, I need more
Italian Stallion
smoked sausage on the line.

[man] Having that
Italian Stallion sausage,
and man,

it is the bomb.

Stuffed with cheese.
And it's amazing.

Let's see it, bud.

[Rashad] All right.
So we're gonna start by using

the trimming
from our brisket and rib.

Gotta have 30% fat, 70% meat.

Kosher salt.
You have to get it
mixed in here.

This is our base, paprika.

Coarse ground black pepper.
Little bit of rosemary.

Some thyme.
Little bit of sage.
Dry oregano.

Basil. Fennel. Fresh garlic.

Granulated onion.
Chopped dried onion.
Some marjoram.

Crushed red pepper flakes.
Italian parsley.

Little secret ingredient,
milk powder.

That dry protein's gonna
absorb some of the juices
that come out.

And we're gonna get a nice,
juicy plump sausage.

And now we're gonna go in
with our last two ingredients.

Pearl mozzarella balls.

Looks like marshmallows.

[Rashad] Little bit
of sweet red wine.

-[Guy] Okay.
-[Rashad] Mix this all up.

-[Guy] Okay.
-[Rashad] Mix this all up.

Twenty-four hours
in the cooler.

-[Guy] Natural casings.
-Absolutely.

[Guy] So once it gets cased...

[Rashad] Go in the smoker.

-You really wanna pull it
at 155.
-[Guy whistles]

Not juicy or anything.

I love the mozz inside.

So you got a lot of creaminess
and a lot of silkiness
and lot of fat from the mozz.

Nice casing. Ton of flavor.

Love that it is the pork
and the beef. Delicious.

-Italian Stallion sausage.
-All right.

The Italian Stallion sausage
is amazing.

The Italian Stallion sausage
is amazing.

It is juicy. It's plump.
It's packed full of flavor.

I love it with the cheese
in the middle and everything.

We got Big Lee's burnt ends.

Big Lee's is the best
barbecue around.
There is no doubt about it.

[Guy] What you know
about barbecue

and the love that you profess
about it, and the way you
put all that love

on a tray.

I mean,
it really gives me goosebumps.
I'm so proud of you.

I've always wanted you
to be able to try my food
since I first started cooking

on my stomping grounds
in Florida.

This thing that Uncle Leon
inspired me with.

I gotta be honest, man.
He might have been the spark.

-You're the flame.
-Thank you.

[Guy] Up next, a Russian joint

all the way in Boise, Idaho.

You're an ambassador

of this great food
and this great culture.

Cooking up lights out lamb.

Talk about
stick to your ribs, huh.

And putting out little pillows
from heaven.

This is one of the best things
I've had to eat

in the last year.

Here in Boise, Idaho
with the boys.

-[snoring]
-[Guy] And on Triple-D,
we've gone to about

every kind of restaurant
you can imagine.

We've got Mexican, Italian,
Chinese, you name it.

-Puerto Rican, Honduran...
-Exactly.

You know what we don't see
enough of, is Russian.

I mean, we're "rushing"
to get here, that's for sure.

[laughs] Hope you're not
rushing by the place.

You might miss it.

This is Alyonka
Russian Cuisine.

What do you wanna do with him?

-Let him sleep. He smells food
he'll get up.
-All right.

[snoring]

[Elena] Pork and potato roast.

It's phenomenal.

It's not really
a hidden gem anymore.

The people in the know, know.

Our famous Stroganoff
with noodles.

It's eastern European,
Russian, Georgian.

And until you come
and have your first bite,

you don't know
what you are missing out on.

[Guy]
And all that flavor's here
thanks to Elena DeYoung

who came from Kazakhstan
in 1993

with old Russian recipes
straight out of her
family's cookbook...

Shish kebab is almost ready.

[Guy] ...literally.

-This is the cookbook
that I grew up with.
-No way.

-This is the cookbook
that I grew up with.
-No way.

[Elena] My niece came
about 10 years ago.

While she was here I said,

"There was a book
in our family

and I wonder
if you saw it somewhere."

And she said,
"It is still in the attic."

You gotta put that in a safe.

I was crying.

-I would have too.
That's amazing
-I'm gonna cry.

All right. Let's go cook.
What are we gonna make today?

-[Elena] Pelmeni.
-[Guy] What is it?

-[Elena] Dumplings.
-[Guy] Got it.

-I'm gonna eat my body weight
in dumplings.
-[laughing]

[woman] I had Pelmeni today.

Stuffed with beef
that is tender and flavorful.

We're making the dough
for Pelmeni.

We're making the dough
for Pelmeni.

-[Guy] With hot water?
-[Elena] With hot water.
Half the flour.

And we'll mix it
for about five minutes.

Monday and Tuesday
is my dumplings days.

-[Guy] Yeah, ours too.
-Yeah.

-It's usually legs and chest.
-[Elena laughs]

-Right. And then Wednesday
is dumplings.
-And dumpling day.

So now I gonna
add the rest of the flour.

-[Guy] So the eggs.
-[Elena] Eggs.

-Salt.
-And the olive oil.

-[Elena] And olive oil.
-[Guy] And how long
is that gonna go for?

-About 10 minutes.
-[Guy] We let it rest at all?

Maybe half an hour.

We're gonna make
our house spices.

Salt. Black Pepper.
Red Pepper Flakes.

Salt. Black Pepper.
Red Pepper Flakes.

-[Guy] Dehydrated onion.
-[Elena] Garlic.

Paprika. Caraway seeds.
Dill seeds.

[Guy] Dill is a big thing.

I can't deal without dill.

[laughs]

-Making funnies now.
-Wow.

[Elena] And coriander.

Mix all of this together.

Ground beef. It's 20, 80.

We're gonna add
the house seasoning.

Red onion.

We have to mix it very well.

-[Guy] And next we're gonna
make the broth.
-Yes.

Get the short ribs.
Put them in the pot.

Then I put the onions. Celery.

Carrots. Water. Bay Leaf.

Carrots. Water. Bay Leaf.

And then a little bit of the,
the magic
Kazakhstan seasoning.

-Uh-huh.
-[laughs] Yes.

[Guy] How long
is this gonna cook, chef?

[Elena] For about three hours.

After it simmers,

we strain the vegetables
and all the other parts
and it's ready to go.

-For making dumplings.
-Let's go.

[Elena]
We're gonna portion this.

And then we'll roll it out.

Start cutting the dough.

Scoop the filling.

Put it inside,
fold it and start pinching.

And then I put it together.
Just like so.

And then I put it together.
Just like so.

[Guy] How'd I do? Can I be
on the dumpling team?

-Beautiful.
-Not bad?

Look at you.
Like you've always
done them.

-[Guy] All right,
so these are done.
-We freeze them.

[Guy] For service we drop them

-in the water frozen.
-[Elena] Yes.

So I will pull them out.

How many usually come
with an order?

-[Elena] About 12, 15.
-[Guy] Oh, my gosh.

-[Hunter] Wow.
-Put the broth on the top.

Finish it with dill.

Serve it with the sour cream.

-[Guy] Thank you.
-[Elena] You're welcome.

Mmm.

You know he really likes it,
when he does
a little happy dance.

-It is so good.
-[laughs]

[Guy] And you gotta
get the sour cream on that.

[Guy] And you gotta
get the sour cream on that.

Bringing the temperature down
adds a little creaminess
to it.

[Guy] This is one of the best
things I've had to eat

in the last year.

-[moans]
-[Hunter] This is perfect.

It's a pure comfort for sure.

[Guy chomping] It's so good.

-The dill is what makes it.
-Mmm-hmm.

Hey, Dad.

-I'm very hungry.
-Were you still in the car?

-[laughs]
-Hi.

-So hungry.
-[Guy and Elena laugh]

[Guy] Oh!
Chef, this is fantastic.

One more round of dumplings.

[Elena] Pelmeni with broth.

Like a perfect pillow
of meat cream and goodness.

And the broth itself
is soothing.

And the broth itself
is soothing.

Why do we not use dill more?

-Tell me that's not
the big deal here.
-I mean, it is magic.

[Guy] You know,
how many people
must drive by this

-and never stop?
-[woman] People are starting
to figure it out.

-[Guy] The food chain here
has grown dramatically.
-It's crazy.

Boise is a magnet for talent
and I think they're bringing
food with 'em.

I've lived here for 20 years
and it's changed so much.

[Guy] A Russian restaurant.

-So when you saw it,
what'd you think?
-I was excited.

For something different
and new.

Lamb Plof for 103.

I'm eating the Lamb Plof
and it's wonderful.

I don't know
what she puts in there,
but I can tell you that

I don't know
what she puts in there,
but I can tell you that

it's just delicious.

What are we into now?

-Lamb Plof.
-Well everybody else
calls it Rice Pilaf.

-And you call it Plof.
-[Elena] Plof.

Olive oil.
Lamb with the bones.
The house seasoning.

Cumin seeds.

[Guy] So that cooks down.

I need to pull the bones out
once it's cooked.

Then I put the onion in,
cook for about five minutes.

Add the carrots.

-[Guy] Sweat all the veggies.
-[Elena] Yes.

Next, I gonna add
Basmati rice.

-[Guy] Okay.
-[Elena] Pre-washed.

The water. Add salt.

[Guy] Now we put
the garlic cloves in.

Wait for the water evaporate
and close the pot.

Wait for the water evaporate
and close the pot.

So let it finish steaming.

-Look at that.
-Oh, my gosh.

Then I add dill, parsley
and green onion.

And the slices of pickles.

Let the feeding begin.

Great ingredients
cooked the right way

can produce amazing flavor.

You're gonna tell me that
all of the sweetness
in this...

Mmm-hmm.

-...is coming from
the carrots.
-Onions too.

I'm digging around
for the lamb 'cause
that's my favorite part.

And then the vegetables
get all that flavor as well
and so...

Talk about
stick to your ribs, huh?

Talk about
stick to your ribs, huh?

[laughs]

Plof looking good.

Lamb is just delicious
and succulent.

It's just an amazing dish.

[man] Every bite
is a new experience

'cause you're tasting
a different ingredient.

Kim, your Borscht is ready.

Try to tell all my friends
and family about this.

Just such an awesome place.

[Guy] You're an ambassador
of this great food

and this great culture,
and we get to help
shine the light on you.

Ryder, you're gonna
have to leave the plate
in the bowl though.

You can't be
getting in the car with it.

Up next.
We're sticking to Boise
with a passport to Pakistan.

Up next.
We're sticking to Boise
with a passport to Pakistan.

-So you are the Pakistani
Guy Fieri.
-I wish.

[Guy] Cooking up
glorious goat.

Love the rich flavor of it.

And a dish
you just wanna dive into.

Tons of flavor.
You can smell it.

The whole place
is perfumed with it.

So ladies and gentlemen,

you are getting
a little Triple-D history
right here.

This is the first time
the car has been
in a parking garage.

Well where am I?
I'm in Downtown Boise, Idaho.

And I'm in a parking garage
because you can't park
out front.

Because that's an area known
as Eighth and Main

where everybody
is walking through

and visiting restaurants
and shops.

Why am I here you ask?

Well, because I here
there is a Pakistani
Indian restaurant

that is off the hook.

This is Taj Mahal.

This is Taj Mahal.

Lamb Shanks for G-1.

[man] Taj Mahal is the place
that we can come back
over and over.

Alu samosa for you.

[Guy] I mean, this is as close
to what you would find
if you went back to Pakistan?

-This is Mom's home cooking.
[laughs]
-[thuds on table]

[Guy] Technically, it's Sohail
and Farha Ishaq's
home cooking.

And they're not only
dishing out the flavor.

But they're also teaching
this western town

a thing or two about their
native Pakistani cuisine.

It's one of my favorite types
of food and we don't
see it enough.

I think it gets blended
into Indian,
middle-eastern food.

I think it gets blended
into Indian,
middle-eastern food.

What is the difference
of Pakistani food?

Pakistan is more
on a meat side.

Beef and lamb and goat.

Karahi goat is also ready.

[woman] The Goat Karahi
is very tender.

Really absorbs all the flavors
in the sauce.

[man] I take the Naan,
dip it in,

get all the juices
into the Naan.

Grab a piece of meat,
just have at it.

Well, what
are we making first, chef?

[Sohail] Goat Karahi.

-Olive oil.
-Ginger and garlic.
The raw onion.

Salt in it. Cayenne pepper.

Turmeric. Cumin.

Turmeric. Cumin.

Coriander. Fresh ginger.
Bone in goat.

Very lean.
Love the rich flavor of it.
As you know I raised goats.

How long we gonna
cook this down?

[Sohail]
Hour and a half minimum.

What are we making now?

-[Sohail] Dough for the Naan.
-[Guy] Okay.

Salt. Baking powder.

-Sugar.
-Dry active yeast.

[Sohail] Water in it.
Whole milk.

Oil in it and flour.

-[Guy] Now how long we gonna
let this mix?
-[Sohail] Eight to 10 minutes.

-Portion it, and then
we start making the Naan.
-Okay.

[Sohail] Flour on it.

Now our dough ball
is ready for the stretch.

What temperature do you think
this is at?

-[Sohail] Four-hundred degree.
-[Guy] Four-hundred degrees.

-[Sohail] There you go.
-[Guy] Easy-peasy.

Now getting it off
is a different story.

Fresh Naan in here.

Now we're gonna
make Goat Karahi.

Habaneros. Some fresh Serrano.

Oh, that's gotta be nice,
and not hot.

[Sohail] Fresh cilantro.
Fresh tomatoes.

Goat Karahi.

Goat Karahi.

Cilantro.

So the fresh Naan. The Karahi.

[Sohail] And you're in heaven.

Whenever somebody tells me
that they don't like goat.
I'd tell them,

"I don't think you had
goat prepared the right way."

When we started serving goat,
people had no idea

how delicious this meat is.

The fresh Naan,
there's just no beating that.

Everything we eat with Naan.

-Morning, Naan and night.
-[laughs]

Goat Karahi for you.

This is the most delicious
piece of meat,

This is the most delicious
piece of meat,

that you could
ever take a bite of.

When we moved here, we looked

for an Indian restaurant
'cause we wanted spice.

-This is spice.
-Oh, yeah.

[man] In Boise, Idaho
it's difficult to find
spicy food.

It's the place to come.

-You were not a chef,
before in Pakistan?
-[Sohail] No.

I was in the radio
and then TV.

So you are the Pakistani
Guy Fieri.

-I got it!
-[laughs] I wish.

[man] When you come here,
you are very much

interacting with the family.

[woman] The second
you come in here,
you feel like,

you're going to friend's house
and they just made you,

you're going to friend's house
and they just made you,

a home cooked meal.

[waiter] Chicken Biriyani.

[man 1] The chicken biriyani,

it's got incredible spices
in there.

[man 2] When you taste it,

you feel all the love
and attention
that they put into it.

-What's next?
-Oh, so we gonna start
with the biriyani.

-Today we are gonna do it
with chicken.
-Okay.

-So what are we making
right now?
-[Sohail] The basmati rice.

Ghee. Onions

[both] Green cardamom.

[Sohail] Black cardamom.

Star anise.

-Cumin.
-[Guy] Black Pepper.

-Cloves.
-[Guy] Bay leaf and cinnamon.

-Cloves.
-[Guy] Bay leaf and cinnamon.

-Salt.
-[Guy] We're going
to the rice cooker?

[Sohail] Yes.

-Now what are working on?
-Onion sauce.

-Let's see it.
-[Sohail] Water. Onions.

-[Guy] Salt.
-[Sohail] Cumin powder.

Very nice pour.

-[Sohail] Coriander.
-[Guy] More cumin powder.

[Sohail] Some turmeric powder.

Let the onion cook.

-And later we'll blend it.
-[blender whirring]

-What's our next step?
-Biriyani.

Oil. Garlic. Ginger paste.

[Guy] Now the raw onions.

[Sohail] Bay leaf.

Curry leaves. Nutmeg.

Black Coriander.
Green coriander.

Star anise. Cloves.

Star anise. Cloves.

-Cumin seed.
-Peppercorn.

-[Guy] Cinnamina-mina-
mina-mon.
-Biriyani mix. Salt.

Toast up those spices.

Then we have the onion sauce.

Tomatoes.

Water.

Bone in chicken.

Tons of flavor.
You can smell it.

The whole place
is perfumed with it.

[Sohail] Now let it cook
for an hour.

Okay, chef.
The seasoned basmati.

Some of the chicken.

Another layer of rice.

I don't know
if we're gonna ever eat this.

I wish he kind of
moved it around a lot.

We press hard
and then we flip it.

[Guy whistles]

Fried onions.

Cilantro.
Saffron with rose water.

So you're just supposed
to dig into this,

-and survive it.
-[Sohail] Yes.

The rice is cooked perfectly.
You have little different
pockets of flavor.

I think
this is a good starter dish.

If you don't know
what you exactly want,

something like the Biriyani
would be a good starter.

And you'll eating it
for the rest of the week.

Chicken Biriyani.

The Biriyani is divine.

The Biriyani is divine.

It is just overpowering
with this mixture of flavors.

Where is this
on the scale of one to 10?

-Eleven.
-[woman laughs]

Some of the best
I've had in the world.

Korma chicken is ready.

We just chanced
upon the restaurant
about 21 years ago,

I have been coming here
pretty much once a week
since then.

Very special place.

What a pleasure to meet you,
to meet your family,
to meet your wife.

-Oh, thank you.
-Let me just get
one more bite for prosperity.

-You guys validate?
-[Sohail] Sorry. [laughs]

-You guys validate?
-[Sohail] Sorry. [laughs]

So that's it for this edition
of Diners, Drive-ins
and Dives.

But don't you worry.
There's funky joints
all over this country.

And I'll be looking for you
next time on...

[all] Triple-D! [cheering]

-[Guy] What are gonna
cook next?
-We're gonna make the karahi.

Goat karahi.

-Goat karate.
-Kara-hee.

I'm gonna go back to my ranch
and teach my goats karate.

If you need some help,
I can get and chop them up.

-Ha! Ha! Ha!
-[laughs]