- Port washington, new york.
Diwan was a pioneer of indian cuisine
When it opened its doors 35 years ago.
Run by husband and wife team, bobby and margaret,
They were the first to introduce
Exotic indian flavors to this upscale neighborhood.
- Well, hello, welcome. Welcome to diwan.
- One lamb biryani, medium, one vegetable sampler,
Indian spicy.
- Give me some onions and peppers.
- When I opened diwan, port washington,
Within two weeks, I had a restaurant full.
People loved my food.
- In our heyday, diwan was very vibrant.
I mean, it was the place to be seen,
And the line would go out into the parking lot.
- But fierce local competition is crippling their profits.
Today, there are about 40 or 50 indian restaurants
In just nassau county alone.
- And this once packed restaurant
Is hemorrhaging money.
- To keep diwan afloat, we have dipped
Into our retirement savings.
- Since covid, we put in about $100,000 a year.
- In a desperate bid to entice new customers...
- Ok, guys, let's go.
- Bobby keeps creating new food concepts...
- I just wanted to see how different cuisines
Share with each other under one roof.
- Leaving the diners confused...
- So, yes.
- And the staff in disarray.
- Table 24 is still not ready.
Make sure you don't screw up the food.
Give me all the food together.
I don't want my customers sitting
Over there without food!
I have been in this restaurant for the last 15 years.
This is like a little family for me,
And it hurts to see the business suffering.
How much time it will take you? Five, seven minutes?
Holy [bleep].
Those fellows will finish eating by then.
The kitchen is a hell hole.
I don't know how else to say it.
- And with his restaurant in chaos...
- What the [bleep]?
- Any plans for retirement are in jeopardy.
- My husband, bobby, is 68 years old
But has a problem letting go.
He gets up every morning seven days a week
And comes to work.
I mean, it really breaks my heart.
- So bobby tells me he is going to retire
To at least five to six times a day,
But his passion takes him back to the kitchen
Again and again, and he starts.
- Nilesh, give me some cream.
- The day I hang my hat, I'll have to sell the business,
Which I'm not ready to do.
- Oh, my god.
I need to see some change.
My kitchen needs chef ramsay.
I want him to make a difference in this place.
[dramatic music]
- This place is a death trap.
I can't help you if you can't help yourself.
Rot has set in!
Smell it! Shut it down!
♪ ♪
- I'm in port washington, new york,
To visit a restaurant called diwan.
Now this restaurant's been on this waterfront
For close to 35 years.
I love indian cuisine.
It was my first ever job in this business,
Washing up in my local indian restaurant,
Whilst my big sister was a server.
Now, the revival that indian cuisine
Has gone through over the last decade
Is off the charts.
It's one of the best hidden secrets
In this country.
So fingers crossed, we're in for a treat today.
This is it!
What a gorgeous location!
Diwan indian restaurant's kebab bar.
What the [bleep] is a kebab bar?
Oh, hello, good morning. Gordon.
- Nice to meet you. Fernandes here.
- Fernandes. - Nice to meet you, please.
- Nice to see you. - Ok, guys, they are coming in.
- Ok, here we go.
- Madam. - Hi.
- How are you? - I'm margaret.
- Margaret, nice to see you. - Such an honor...
- Likewise. - And pleasure to meet you.
- What the hell is this over here? Sorry.
- Oh, yeah.
We had a mexican restaurant
Which we closed about two months ago.
- Oh, is that the sign for the kebabs outside?
- No, that's ustad. Diwan is downstairs,
And upstairs was first ustad, and that closed, so then loco.
- Whose idea was that? - Bobby.
- My husband.
- Can I say hello please? - Of course. I'll go...
- Excellent. - Get him.
[quirky music]
- The mexican restaurant was an experiment
To see if people enjoy different cuisines
Under one roof.
- It's a bit weird, that, no?
- These colors are horrendous.
- [bleep].
- Ok. - Good afternoon, mr. Gordon.
How are you doing? - How are you, sir?
- I'm good.
- I've just arrived, and I'm bloody confused.
- Did we confuse you, or you're just confused?
- No, you definitely confused me.
I'll catch up with you later. Pleasure meeting you.
Can I have a look at that upstairs?
- Yeah, sure. - After you, sir.
- Ok.
- What the hell is going on here, bobby?
Talk me through this monstrosity.
What was the idea behind
Sticking a mexican restaurant
On top of an indian restaurant?
- Just trying to get additional people in the door.
- And where are the mexican chefs coming from?
- I am the mexican chef.
- Oh, [bleep]. - [laughs]
I can be any chef, yes. - [bleep].
- But I have done mexican restaurant.
Besides mexican, I've done seafood restaurant.
I must have opened about 25 restaurants
And closed them.
That's where all my profits have come and gone.
- Oh, [bleep]. - Yes.
- Someone needs to put the reins on you.
Who's the head chef?
- Ok, great.
Pleasure meeting you. - Nice meeting you.
- Yeah, excellent. Thank you. Oh, my lord. Man.
- How are we doing today? - All right.
So how long have you been here?
- I have been here ever since they reopened in 2009.
- Was that the mexican, the kebab?
What was it then?
- Well, we started off with just indian, sir.
But during the course of time, it's been going through a lot
Of changes, you know? - Shall we order?
- Yes, definitely, sir. - Oh, my good fernandes.
Let's start off with deluxe mixed grill.
- Ok. - Cauliflower manchurian here.
- Ok.
- You've got hummus on the menu?
- Yes.
- Why have we got hummus on an indian menu?
- I have no idea, sir.
- I've got [bleep] no idea either.
- I have no idea either, sir. - [bleep].
- Gordon is confused. So also am I.
'cause if you want mexican food,
You'll go to a mexican restaurant.
You want italian food, you're going to go
To an italian restaurant.
It's supposed to be indian food,
And that's the way it's supposed to be.
- Let's do the hummus, before lamb rogan josh.
- Lamb rogan josh.
- We've got to get the goan fish curry as well.
- Ok. - And then maybe the biryani.
Any suggestion, sir? - How about samosa, sir?
- Yeah, let's do a samosa.
- Samosa, let's do that.
- Yeah, with naan, but no garlic on the naan,
Just plain naan. And rice as well, please.
- Definitely. - Is there a spelling mistake?
Is that $30? - That's $30.
- [bleep], it's expensive. - It is.
- [bleep], kofta, $22, chickpea curry, $20.
Wow, that is crazy.
- You need to have something affordable
To attract anyone and everyone.
You just cannot have high prices
And just wait for the rich people to come.
You realize that your restaurant is empty.
All right, guys.
Let's start off with these appetizers
That are quick and easy to make, please.
An order of hummus, an order of samosa,
Cauliflower manchurian.
Let's give him exactly what he wants.
- Ok, let's go.
- Fernandes, what is the handle on social media?
Is it under the restaurant's name
Or is it under a grill?
- Yes, it should be under the restaurant's name, sir.
- 15 posts. - Yes, sir.
- The restaurant's been open for 35 years.
There have been four posts since 2021.
[bleep] me.
Who's in charge of this social media? Bobby?
- It's bobby.
- Oh, [bleep]. - Yes.
- What days off does bobby take?
- He's never off, sir.
- He's always been here 24/7.
- Seven days a week? No days off?
- He's been here every single day.
The man has been working non-stop.
- Oh, my goodness me. This is crazy.
[tense orchestral music]
- Guys, where is my samosa?
I cannot keep him waiting without eating any food.
Goodness gracious me, guys.
The kitchen is always slow.
I mean, I get frustrated every day.
I want to make sure that these guys
Give the food on time.
Nobody sits at a dining table
Without getting their food on time.
- This is for the table. Come on, take it.
Hummus will be hot. - Order up.
I'm very confident of my food.
It never comes back, but you never know.
You might be used to different tastes in England.
They cook differently than what we cook.
- Nice to see you.
So is this is your first time here?
- Oh, no, no. Come here pretty often.
- And does it confuse you when you see multiple concepts
Under one roof?
- Yeah, there's been a bit of confusion
As to what direction they were headed in for a little while.
- It's a bit confusing, when you walk in,
You got the mexican colors. - Even the sign.
- The kebab sign? - It's like half a sign.
- I appreciate it. - Yeah.
- Nice to see you both. - Thank you.
- Thank you, thank you.
So hummus? - Yes, sir.
- And this is the--
- And that is cauliflower manchurian, sir.
- But it's chinese cauliflower.
- It's indo-chinese. Yeah.
- So I'm coming to the middle east,
I'm gonna go to china, and I'll come back--
The plain naan, no garlic please.
[tense music]
What a [bleep] hodge-podge.
We couldn't be any further right now
From authentic indian cuisine.
- I need a plain naan, please. I need a plain naan.
- Ok, ok, let me--
- Please communicate with one another.
I cannot be screaming and yelling and shouting
Every single [bleep] day.
♪ ♪
- As for the hummus,
It's literally swimming in [bleep] oil.
It's not even olive oil.
[bleep], wow.
The sweet and sour cauliflower,
Cauliflower just tastes like it's been cooked
Three or four days ago because it's soggy.
But it's strange.
♪ ♪
Ok, my samosas.
♪ ♪
It's just bland.
And are these made fresh?
Are they-- do they do these every day?
- These are made fresh in the morning, sir.
- These were made this morning? - These were made this morning.
- Are you sure? It tastes old.
- Oh, my goodness. - Thanks, fernandes.
- That's right, and can I get-- - yes, please. Yeah.
And so just check with bobby on the way in.
- I'm definitely going to ask them, sir.
- Thank you.
- Ok, my friend, come here. You come here.
When were these samosas made?
When did you make it?
- Day before yesterday? [bleep].
He is not happy with the samosas.
I do not know what to say about that.
[bleep].
- What did he say?
- He made it day before yesterday, sir.
- I told you they weren't fresh.
[bleep].
- I'm in front of the guy.
I mean, it's really embarrassing.
What am I going to do?
I just need to, like, cover my face.
You're making fresh samosas now?
You serious, man?
You know who you gave the samosa to?
So we have a combination of chicken tikka,
The white meat, chicken malai kebab,
The tandoori prawns, and the lamb chops.
- These prawns look a little bit suspect.
Can you ask the chef, is there any food coloring
In there? - Definitely, sir.
- And tell him to be honest. - Yes, sir.
And I will also be honest.
It looks like food coloring, but I'm gonna be checking.
- Oh, for [bleep]'s sake.
It's [bleep] brighter
Than paris hilton's [bleep] knickers.
Whenever you see these colors,
It worries me that they're cutting corners
And still depending on food coloring.
There's no flavor for the marinade.
It should be fragrant, spicy, delicious,
But it just tastes like a frozen prawn.
- Chino, please tell me, do you put color
For the tandoori prawns?
- So that's color.
Do you put color for the tandoori chicken tikka?
- No. - No.
- Ok. All right.
- [bleep]. Come on, man.
First you guys remove my shirt, then you remove my pants.
What [bleep] is left?
♪ ♪
You are absolutely right, sir.
- [bleep] $34 for food coloring.
- That's $42. This is the deluxe mixture.
- 42? - Yes.
- $42.
- Gordon was not at all happy.
I mean, the man has like--
Like, "what the [bleep]? What the [bleep] am I eating?"
Oh, my goodness gracious me.
♪ ♪
- Here, happy to salt it for you.
- Just brought all of it. - Yes, sir.
Traditionally, a biriyani,
Everything's cooked inside the rice.
And those proteins are cooked outside the rice.
- The rice.
It's a layered-- biryani is always supposed
To be a layered dish. I agree with you, sir.
- You can take that back.
- Ok. - Yeah.
Fernandes is a dream waiter
Because he's passionate, he's been there for decades,
And it pains him every time he brings food out
That is substandard, but he also knows the truth.
Nothing's changed in decades.
The food is dated. It's uninspiring.
It's almost like the owners have given up.
It's just about authenticity, and that's gone.
That has left the building.
♪ ♪
Look at the grease on that. My god. [bleep].
There's not a lot of fish for $28.
Fish curry is terrible.
Now maybe four decades ago,
Bobby's intention was fine dining indian,
But it's like food that's been stuck
In a time warp, and he's got the same recipes,
The same dishes from 1989.
What a shame.
♪ ♪
- I'm in port washington, new york,
At the family-run restaurant, diwan.
- All right, guys. Is that garlic naan for me?
- I've tasted what's on offer, and now it's time
For an honest chat with husband and wife owners,
Bobby and margaret.
Bobby, sit down, please. Margaret, please sit down.
Oh, boy.
Should we talk about the food? - Yes.
[tense music]
- It was disappointing.
- Why? Why do you think that?
- I didn't expect a hummus on here.
You don't serve hummus with lashings
Of vegetable oil on top.
It's almost an insult to hummus.
And then the sweet and sour cauliflower, it--
The cauliflower was just soggy and overcooked.
The sizzle platter was embarrassing.
The shrimps were so bright
With the artificial food coloring.
The biryani came,
And I'm not here to tell you how to cook
Authentic indian cuisine,
But you know that's not biryani.
- Yes, I know it's not biryani.
- The lack of authenticity, it doesn't taste anywhere near
As special as it should do. - Ok.
When I came to this country, the first restaurant
That I started, we were the best indian restaurant
For 20 years.
I feel the pinch not because my food is not good.
I feel the pinch because clientele is changing.
- The problem is, bobby, the business has gone,
And the only person you're blaming
Are the customers.
You're still serving the same food in that kitchen
That you were back in 1989,
And you're telling me that's still good enough
To run this business.
I'm not gonna insult you,
But I am gonna tell you the truth.
The customers have given up on you.
This neighborhood
Is now moving you out.
They're not biting, bobby.
How many chefs do you have in the kitchen?
- Now we have about seven.
- And you're still cooking every day,
And you have an executive chef by your side.
- I must put in about 50 to 60 hours in the kitchen.
For a chef, it's hard to retire and walk away.
- Margaret, in your mind, what do you think bobby
Should be doing right now?
- I think he should be scaling back
And preparing for retirement.
But he has this fire in his belly.
- This is what I've done all my life.
I just love this. - You love losing money.
- $100,000 a year is nothing. - What?
- I have made money. It is a playground for me.
- Oh, [bleep].
- So I can almost do anything from a burger to steak to--
- You just don't get it, do you?
♪ ♪
I know I lose money. I lose thousands of dollars.
But I think, since it's my place,
I can feel free to experiment.
- You've tried so many concepts.
They haven't worked, and the level of confusion
Is off the charts.
Fundamentally-- but maybe tell you.
Then you can tell him later,
Mr. Concrete head. Nothing's changing in here.
And putting money into it,
Whether it's $30,000 or $100,000,
Is an obvious sign it needs to change.
♪ ♪
- I don't think bobby is closed to suggestion,
But I don't think bobby will take his advice very lightly.
- And I can't wait to see how mr. Stubborn head
Operates this place. - Ok.
- Thank you.
Bobby's one of those die-hard, thorough indian chefs
That came over here in the '80s and really helped
Put indian cuisine on the map,
Especially in this neighborhood.
And he thinks by adding 100 grand,
200 grand every year to keep this place open,
He's still doing a good job.
That is the sign of a delusional, stubborn chef
That cannot see the wood for the trees,
And more importantly, has never let go.
It's a new day in port washington.
After my disappointing meal at diwan yesterday,
I need to get through to bobby, and I have an idea.
I know this restaurant was a huge pillar in the community,
But, unfortunately, the community aren't biting.
So I've reached out to some locals
Who've frequented the restaurant multiple times,
And I'm desperate to hear from them.
Fingers crossed, they give me a real insight
To why this place is heading south.
Good morning. - Good morning.
- Thank you so much for coming.
Local restaurants are nobody without the local community,
And this restaurant once was a huge pillar in the community.
What I'd love to know is
Where did it start going wrong?
- This is the only restaurant that me and my family
Started to get introduced to indian cuisine.
And it was wonderful. - Yes.
- But down the road, I think, you know, it lost its quality.
- Standards go down. I mean, not good enough, right?
- No, not good at all. - No, it's interesting. Sir?
- So I grew up around here, and this was a place
That had a truly genuine décor,
And lately it just feels like where is the identity?
- Yeah, interesting.
- I've been coming here since they first opened,
But the menu prices are city prices.
Why would I pay that kind of money
And just not get good food? - You're right.
I'm finding some of the entrees equivalent
To manhattan prices, and we're a great location,
But we're not in manhattan, right?
- Exactly, yeah. - This feedback's been crucial.
No restaurant is successful without the locals,
So thank you. - Thank you.
- Thank you so much.
Thank you, guys.
[dramatic music]
- Hi, welcome. Good evening.
- The restaurant is open for dinner service...
- All righty.
- And I need to see for myself
How the kitchen runs.
- Ok, fish curry, guys. Fish curry.
- It's time to see bobby in action.
- Here chicken makhni, medium, ok?
- Hey, bobby. - Hi.
- Take me through how this kitchen functions.
- Bread, yeah.
- There should be about three orders in the kitchen.
- Ok.
- Ok, guys, vegetable sampler.
- In this restaurant, this is his kitchen,
His food, his style, which he has been doing
For more than 30 years.
I have to have permission from him to do anything.
- My chefs cannot come and change the food.
I will not let that happen.
[soft dramatic music]
- That's ok. Thank you.
- Sure.
- All right, chino, the customer said
This is not well done, and this is soggy.
♪ ♪
- What's wrong?
- The customer is saying, the lamb is soggy.
- Is it a bit under? They're right, there.
- Yes, sir. Kitchen is always messing up.
The day the kitchen doesn't mess up,
It would be a miracle.
Ok, let's start going with table number six.
Make sure you don't screw up the food.
They were not happy with the appetizer.
My kitchen needs to know that they have to deliver the food,
And they have to give it the way the customer wants it.
As simple as that.
I fight them every single day.
I'm here for the customer, nobody else.
Ok, it's table number six coming next, six.
- Table number 15 coming up. - You want fish curry?
- Guys, what about table number six?
- They're taking forever here.
- I told you work on table number six.
They were not happy with the appetizer.
At least give me the food properly.
Lamb korma, chicken tikka masala medium.
- Niresh. Niresh.
Why aren't you taking over?
Why is he doing everything?
- Give it! Come on, guys. Please give it!
- [bleep], I mean,
Bobby is controlling everything.
He's behind the line.
No one can do anything unless he says so,
Which is causing delays in the kitchen,
And customers have to wait ages for their food.
This guy is nowhere near at a stage in his career
To let go and hand over.
- This table got screwed up with the appetizer.
At least let's serve this properly.
- Yeah. You good? [dishes crashing]
- [bleep].
- Port washington, new york.
Family-run indian restaurant, diwan, is in serious trouble.
- I told you work on table number six.
They were not happy with the appetizer.
At least give me the food properly.
- Dinner service is underway, and the kitchen is in chaos.
- There is no time. Give it!
Come on, guys. Please give it!
[soft dramatic music]
- Margaret, please, he's behind that line
On his own as a one-man band, and everybody's watching him.
- Watching? - Well, come on over.
Let me show you.
- Oh, dear.
- See? He's always doing that?
- Yes.
- I mean, he cannot let go, can he?
- Bobby has a problem letting go...
- This you can put there.
- Because he doesn't have the confidence in the staff.
- With bobby unwilling to delegate in the kitchen,
Orders are backing up, and lots of tables
Are still waiting for their food.
- That comes here. All this comes here.
- But for someone who's got an executive head chef,
A senior sous chef... - Right.
- With five guys behind,
He should not be doing this at his age.
- Check the salt.
- Ok, mild. Sorry, medium.
♪ ♪
- Bloody hell, what took you so long?
The curry's already made.
- That's yours, korma.
- Yeah. And his one is coming.
- Thank you. - Thank you.
- That's interesting. - I know.
♪ ♪
- Fernandes, they're doing half a table at a time.
Is that normal? - It's normal, sir.
It happens every time.
I mean, that's the reason why
I have to go in the kitchen to make sure
That I get everything together.
- Bobby, he's got his head down.
- Correct.
But I have to keep yelling every other day.
If you don't give me the food together, you know,
It's going to be a mess.
For example, table number three right there,
That couple has been sitting over there
For a long time.
They are the second table that came this evening.
- So yours is coming.
- I need to go and check with them in the kitchen.
- That's crazy.
This is way too long. - Hey.
I do not have the deluxe mixed grill.
Where is my deluxe mixed grill, guys?
- He's not. He's taken it to another table.
Where is the deluxe mixed grill, guys?
Deluxe mixed grill on a plate, who has forgotten this order?
Give it to me, my friend.
They already started eating over there.
It's so embarrassing.
Things are being ignored.
My customers have no idea
What the [bleep] is going on in the kitchen.
I still remember table 11, table number 3,
Table number 6, table number 24!
- People have different opinions
And different emotions.
Some people stay cool and calm,
And some just blow up.
- Table three is one of the second tables
That came this evening.
They should have gotten their food first!
- Oh, my god.
- Give me a tray. Give m e a tray.
- What a [bleep] show.
What a nightmare.
Halfway through dinner service,
And it is so chaotic in there, let me tell you.
Half the food being served to different tables,
And the arguing, shouting, and fighting.
Meanwhile, bobby just keeps his head down,
And it's [bleep] pandemonium behind that line.
No one's got any idea what's going on
And who should be serving what table.
This is not normal.
I'm wondering if the chaos of this place
Stretches any further.
[tense music]
Time for a dig around in the basement.
The [bleep]? [bleep].
[eerie music]
♪ ♪
[bleep]. [flies buzzing]
Flies everywhere.
[bleep] the [bleep]
Is going on down here?
Bloody hell.
You have to be [bleep] kidding me.
Oh, my [bleep] good god.
Quails, parmesan cheese, minced chicken,
Whatever the [bleep] they are.
Oh, my god, another freezer.
Frozen shrimp, frozen salmon,
No dates.
Oh, my god.
He's like a [bleep] hoarder.
I wonder what [bleep] restaurant these were from.
Honestly, the [bleep] is that?
Oh, no. No, no, no, surely not.
Oh, for [bleep]'s sake.
Oh, my god.
What the [bleep] is in there?
These carrots are so old,
They've been practicing [bleep] yoga.
Shredded cheese and mexican blend, [bleep].
Now, this is my cauliflower.
That was cooked [bleep] weeks ago.
Look at the [bleep] mess up here.
Just tons and tons of [bleep] everywhere.
Cooked chunks of lamb, sack with raw chicken.
[coughing, gagging]
[bleep], damn, this guy has lost the plot
Because he's festering within his own mess.
What a disgusting [bleep].
- Port washington, new york.
I'm helping save indian restaurant, diwan.
- Serving chicken tikka masala spicy.
- And I've discovered a huge problem
In the basement.
Oh, my [bleep] good god.
He's like a [bleep] hoarder.
Just tons and tons of [bleep] everywhere.
[bleep].
Now, this is confirmation this guy has lost the plot.
- Ok, what else is left, table 22?
Go rush them curry, guys.
- With dinner service finishing
And guests leaving... - Thank you so much, guys.
- Thank you. - Take care.
- It's time to confront bobby and his team
About the massive food hoarding problem
I've discovered downstairs.
- Can I have two minutes with you,
You, and you downstairs, please?
Executive head chef, front of house manager,
And the owner.
When was the last time you stepped down here?
- We come every day. - Every day?
- You're the executive chef, right?
Yeah, what does that mean?
- In charge of... - The food.
What in the hell is this?
[tense music]
Would you eat this, nilesh?
No. Would you eat that?
- I don't feel like holding this in my hand.
- No, let alone eat it.
- Why are we accumulating all these things?
Are we gonna put it on the menu and tell the guests,
"oh, guess what, we have burgers today.
Eat these burgers."
Holy crap, it'll be the worst burger that somebody
Will ever eat in their life.
- So this, we don't use this. This one we are not using.
We use only this, this, and that.
- But look at me. Get rid of it.
It's like we can't let go of [bleep].
♪ ♪
There's mexican food in the other walk-in,
And that restaurant's been closed for months.
This thing needs to go.
- I feel bad that we have so much stuff.
We have been storing those things.
We should have been getting rid of them.
- When was the last time you were in here?
- I was last night. - Last night?
When was the last time you were in here?
- Half an hour back. - Half an hour ago.
What is that?
- That's the goat curry.
- The goat curry.
No dates, no label, no plastic wrap.
♪ ♪
Raw chicken and cooked chicken on the same shelf.
What does that mean?
- Cross contamination. Congratu-[bleep]-lations.
- I'm feeling embarrassed.
- When was the last time you were in this fridge?
Truthfully now. - I was last, yesterday.
- Yesterday. Stay there.
Just hold that.
Young man, you got to talk to me.
Nobody cares here anymore.
You are the executive chef.
♪ ♪
Have we given up?
- This is embarrassing.
There is [bleep] everywhere. You need to let go.
You need to clear the decks just for your own sanity,
So we can focus on running
An authentic indian restaurant!
- I'm a stubborn man,
But I guess he is right, that we are using
This as storage house.
And I feel a little low, a little--
Little demoralized and-- but it's for my own benefit
Because this will make me focus on what we should be doing.
- Is this how you want this place to run?
- Someone needs to take responsibility.
The business is losing money,
And we should never, ever operate like this.
♪ ♪
This is not good!
♪ ♪
I came here to help,
But all I want to do now is get the hell out of here.
- I'm at diwan restaurant, port washington,
And I've made an unpleasant discovery in the basement.
What is all this [bleep] down here?
This is embarrassing.
You need to change.
This is your money and your reputation
Going down the drain.
- That will change.
- We start by getting this place absolutely spotless.
- I know I lose money.
I know I lose thousands of dollars.
Throw everything out.
The ones that we don't need, throw out.
So I think it's a good idea somebody
Has to start telling me.
It might save me some money.
- Over the next 24 hours, bobby's team
Work hard deep cleaning and sorting out the basement,
While my team move in upstairs to renovate,
Transform the restaurant, and update
Some of the kitchen equipment.
Now, it's time to get bobby, margaret,
And the management team to see the results.
- Oh, my goodness. [chuckles]
What--wow! - Welcome to the new diwan.
[uplifting music]
- Wow! It's just beautiful.
- Gone is the mixed messaging
From the previous restaurant ideas.
They've been replaced with authentic indian vibrancy.
- As soon as you enter the restaurant,
It talks to you, and it says, "look,
You are in indian restaurant. Welcome to indian restaurant."
This is a beautiful change that has come our way.
- Wow! This is amazing.
- It's miraculous. - Yeah.
I did not imagine to have such a warm, inviting indian feel.
- You have done a wonderful job.
Thank you. - My goodness.
This is exactly what we needed.
- It has changed the whole feel of the restaurant.
- Yes. - Diwan is back again.
- I'm hoping these elements will give inspiration
To take this into the next generation.
- It will. - It's a blessing.
And god bless you.
Thank you from the bottom of my heart,
- I want you to enjoy this last third of your life.
- Yes.
- I want you to revel in the success that you've built.
- Understood. - [laughs]
- I have one more thing to show you.
We have a new menu... - Oh!
[laughs]
- That beautifully showcases the modern,
Regional indian cuisine of this restaurant.
First, we have freshly marinated chicken tikka
With no food coloring!
Shrimp curry, nicely seasoned, beautifully marinated,
And beautifully cooked.
And then we've gone for the classic lamb rogan josh,
That is done with a lamb shank this time.
- Wow.
- I know this menu is small,
But we need to make an impact.
Times have changed, and customers have changed,
And we need to be future-facing.
Dig in, have a little taste.
♪ ♪
- This is very good.
The curries, the sauces, the flavors,
Everything is talking to me. Beautiful.
It tells you a history of india.
It tells you a culture of india.
It tells you, the people of india.
- It's delicious. - The new menu, it's short.
The items that are being introduced,
Very innovative.
It has a presentation that's very modern,
Which is what this restaurant needed.
- Now I have someone very special
That I'd like to introduce you to,
Who is a social media phenomenon.
And boy, does she know her cuisine.
- Wow. - Please welcome maureen.
- So nice to see you. Hi, welcome.
- Nice to see you. - Hello.
- Maureen, who appeared on "next level chef,"
Is a prolific food blogger and social media influencer.
She's here to help increase their social media presence
And take them into the future.
Wild duck cooked beautifully.
The purée needs to be bottled, advertised, and sold.
Delicious.
Maureen is gonna be joining you
And taking over your social media platform
And lifting it to the next level.
- We're gonna talk about how to use social media
To let customers experience the environment
They're about to step into before they even walk in here.
- Advertising, the marketing, the social media platforms,
It's a bit foreign to us.
- When we're taking a photo of your delicious food,
It's vibrant. It is colorful.
That's perfect. These are great.
- I don't know why I've been always hesitant
To come out and show people what I do.
#gordonramsay, #diwandelicious.
#diwanfood.
Huh. What is hashtag?
[bright music]
- Online profile boosted, it's now time
To open the doors for relaunch dinner service.
Right, tonight, let's fill this dining room with locals,
And let's get this restaurant back on the map.
- We will. - Yes?
- Yes.
- Hi, guys. Welcome. Party of five?
- Five, yes. - This way, please.
- Wonderful. Enjoy your dinner.
- All right, folks. Are we ready to order?
- Two paneer makhanis, very good.
- Tonight, I want bobby to hang up his apron
And let nilesh run the kitchen.
- I've handed over my role of a chef to my chef.
My job from now on, I'm the owner.
I'll walk proudly in the restaurant
And take care of my guests.
- Order pending has one tandoori chicken tikka,
One tandoori prawn, and kerala fried chicken.
Can I have one plain naan? Here you go with plain naan.
Hold it.
Bobby, he's the boss. This is his kitchen.
So I'm very nervous and very emotional.
- You ok? Nilesh, we're here.
How you were. Cooking fresh, yes?
- Yes. - Fresh.
- These are good. These are fresh.
I feel comfortable doing this.
Pick up. Go.
[upbeat music]
- This is for you, ma'am. - Thank you.
- You're welcome. And some rice if you need it.
Enjoy your meal. You're all set.
[laughs] - chili garlic--
- Chili garlic is really good. I loved it.
- Well, customers are loving the food.
- Yeah, I see a lot of satisfied faces.
- Yes. Where's bobby going?
- Here take this. Chili garlic naan, same table.
- Table one? - Yes.
- Chicken masala.
[tense music]
- For a chef, it's hard to leave
His line and walk away.
- Ok, one more lamb shank, one more shrimp curry.
Ok, guys, give me three orders of chicken tikka.
- Oh, [bleep], where's bobby? - Right there.
- Oh, for [bleep]'s sake.
[bleep].
♪ ♪
- Lamb shank rogan josh. - He's cooking behind?
- He's cooking behind.
Oh, fernandes.
Bobby's behind the line.
Honestly, this guy needs to let go
And understand the word "delegate."
Oh, my goodness me.
- Port washington, new york.
- Wonderful. Enjoy your dinner.
- At diwan indian restaurant, I've updated the interior
And refocused the menu.
- Chili garlic is really good. I loved it.
- I've asked bobby to let executive head chef,
Nilesh, run the kitchen,
But old habits die hard.
He won't step away from that-- - away from--
- So now, follow me, please. Sit down.
Now, I'm going to think of a way that will force him...
- To come out of the kitchen. - To come out.
Excellent. Give me 30 seconds, please.
[tense music]
- Wonderful. Very nice.
- Bobby. - Table number three, go right.
- Bobby! - Hi. Hi, chef.
- Yeah, come here.
♪ ♪
Take that off. - Ok.
- Nilesh. - Yes, sir.
- Behind the line, please. Thank you. Take over.
It's time to pass the baton. - Ok.
- Now. - All right.
Take charge, my friend. - Yeah.
- Go ahead. - Thank you.
Right, you follow me. - Ok.
- We need to put two mint chutneys there.
- You're gonna do something
You haven't done in a long time.
Welcome to your wife.
Please take a seat because
You're gonna sit down, please.
There we go.
All right, there we go.
Take it in. Big deep breath. Some menus.
- I didn't think gordon was gonna be able
To pull it off because bobby, once he has his mind set,
It's hard to turn him around.
But gordon brought him out.
- Good evening. How are you doing, sir?
My name is fernandes.
I'll be taking care of you today.
- Oh, wonderful!
- I have seen bobby work all his life
In this restaurant, and I really want him
To realize that, you know what,
It's time to work smart and stop working hard.
- Cheers. - Cheers.
- That is good.
- Yeah. - Wow, yum-yum.
- My time is done. - Thank you very much.
- You are the heart and soul of this dining room.
Look after yourself. Look after your family, ok?
- It was such a world of pleasure
To be with you and say--
- Keep him together with his wonderful lady
And out of that kitchen.
- I can't explain it. - Continued success.
You are a great front of house maître d'.
- Thank you so much. - Best wishes.
- Table 22 done. - Right.
Nilesh, promise me, you don't let him behind here.
- Promise you.
- Good luck and congratulations.
- Thank you, chef. - Let's go.
- I never dreamt of it.
Working with chef gordon ramsay,
It was like a dream come true.
- Ok. - Ok.
- How was the food? - It's delicious.
- My time is done.
And I just want to say, it's very rare
To meet such a solid, amazing man
That's still got the strength of a 25-year-old chef today.
But hand it over now.
You've got a beautiful restaurant.
You've got a great chef, an amazing family.
Enjoy this part. Promise?
- Promise. - Ok, good.
Look after each other. Slow down.
- Gordon being here, it's been like a life saver.
And I think bobby is starting to realize
That he needs to slow down and smell the roses.
- Take care.
- All the best to you too and your journey.
Thank you.
I think our phone will be ringing off the hook.
I think we are getting ready for double the business.
Oh, hashtag, still nobody has explained it to me.
What--#love. I love you hashtag.
- I love you too. Love you.
[tender music]
♪ ♪
- Wow.
That has been quite a week, let me tell you.
When I first arrived, I found an indian restaurant
That was stuck in the past with a stubborn owner
With so many ideas, even his own customers were confused.
Now this place has an exciting new menu,
And a dining room to match the beautiful view,
But I promise you, if bobby slips back
Into his old addiction to restaurant concepts,
Honestly, who knows what diwan might become.
One restaurant, one kitchen, seven [bleep] concepts.
Oh, my god.
- Listen, guys, if you're ever in port washington,
Come to diwan.
I'm fernandes, and I'm gonna take care of you.
- Two months later.
- It's been a wonderful ride.
- Bobby has taken a well-deserved step back
And allowed nilesh to finally fulfill
His role as executive chef.
- Here you go, let's go.
- Customers are loving the updated menu items,
And fernandes is running the dining room
With renewed vigor. - Enjoy your meal.
- Thank you.