1 00:00:00,667 --> 00:00:01,767 I'm Bobby Flay. 2 00:00:01,767 --> 00:00:04,767 Each week, one brave chef will try to take me down 3 00:00:04,767 --> 00:00:05,667 in my house. 4 00:00:05,667 --> 00:00:07,667 -I'm not worried about Bobby. -What? 5 00:00:07,667 --> 00:00:08,867 Ooh. 6 00:00:08,867 --> 00:00:11,166 This culinary battle is going to shake down in two rounds. 7 00:00:11,166 --> 00:00:14,166 Round one, to get to me, two contenders have to go 8 00:00:14,166 --> 00:00:16,767 through each other using an ingredient of my choice. 9 00:00:16,767 --> 00:00:18,200 Let's do it! 10 00:00:18,200 --> 00:00:20,700 Two people that know me well will decide 11 00:00:20,700 --> 00:00:22,266 who's got the skills to beat me. 12 00:00:22,266 --> 00:00:23,467 Yeah! 13 00:00:23,467 --> 00:00:26,100 Round two, I go head to head with the winning contender. 14 00:00:26,100 --> 00:00:29,367 It's their turn to surprise me with their signature dish. 15 00:00:29,367 --> 00:00:31,567 -Franzino! -Is that distracting? 16 00:00:31,567 --> 00:00:34,100 -You're done. -This is going to be the first one I don't finish. 17 00:00:34,100 --> 00:00:35,867 -Flay's in trouble! -Woo! 18 00:00:35,867 --> 00:00:37,567 -Bottom line... -No! 19 00:00:37,567 --> 00:00:39,066 ...everyone's out to beat me. 20 00:00:41,900 --> 00:00:44,100 All right, don't count me out, 'cause I'm just getting started. 21 00:00:44,100 --> 00:00:45,166 Let's do this. 22 00:00:46,066 --> 00:00:48,467 Please welcome two friends who will stop at nothing 23 00:00:48,467 --> 00:00:49,567 to get me beat. 24 00:00:49,567 --> 00:00:52,333 Food Network's Scott Conant and Sunny Anderson. 25 00:00:52,667 --> 00:00:54,734 [exclaiming] 26 00:00:55,867 --> 00:00:58,567 Come on! Yeah! Yeah! 27 00:00:58,567 --> 00:00:59,967 What's up? 28 00:00:59,967 --> 00:01:01,467 How you doing? 29 00:01:01,800 --> 00:01:03,767 Yeah! What's up? 30 00:01:03,767 --> 00:01:05,700 Bring it up! Bring it up! 31 00:01:05,700 --> 00:01:08,400 Are y'all ready to beat Bobby Flay? 32 00:01:08,400 --> 00:01:09,467 [all] Yeah! 33 00:01:09,467 --> 00:01:12,266 I said, are y'all ready to beat Bobby Flay tonight? 34 00:01:12,266 --> 00:01:14,634 -[all] Yeah! -Well, get on then. 35 00:01:15,000 --> 00:01:16,634 [all cheering] 36 00:01:17,367 --> 00:01:18,767 Sunny Anderson is in the house. 37 00:01:18,767 --> 00:01:19,900 [Sunny] Oh, hey, Bobby. 38 00:01:19,900 --> 00:01:21,266 -How you doing? -I'm good. 39 00:01:21,266 --> 00:01:22,567 -How are you? -I'm doing good. 40 00:01:22,567 --> 00:01:24,100 -Hey, Scotty. -Nice to see you. 41 00:01:24,100 --> 00:01:26,767 That was like the Derek Jeter, like, farewell game tour 42 00:01:26,767 --> 00:01:28,300 around the stadium you just did. 43 00:01:28,300 --> 00:01:32,066 That was like the preamble to your losing tonight, okay? 44 00:01:32,066 --> 00:01:34,567 What it looks like right before you go down, Bobby. 45 00:01:34,567 --> 00:01:36,567 That's what I'm talking about, y'all! 46 00:01:36,567 --> 00:01:38,166 [all cheering] 47 00:01:38,667 --> 00:01:40,000 -Oh. -[laughs] 48 00:01:40,000 --> 00:01:41,266 You guys ready to bring on some chefs? 49 00:01:41,266 --> 00:01:42,767 -Yes. -[Bobby] Okay. 50 00:01:42,767 --> 00:01:46,266 [Sunny] She may have opened the first Pakistani restaurant in Charleston, 51 00:01:46,266 --> 00:01:49,266 but she'll be the last one standing tonight. 52 00:01:49,266 --> 00:01:51,967 -Oh, really? -Chef Maryam Ghaznavi. 53 00:01:52,367 --> 00:01:54,567 [all cheering] 54 00:01:58,867 --> 00:02:00,100 That's right, girl. 55 00:02:00,100 --> 00:02:01,767 That's right. 56 00:02:01,767 --> 00:02:05,000 Bobby, our next contender was named Portland Chef of the Year 57 00:02:05,000 --> 00:02:07,000 in honor of his Indian soul food. 58 00:02:07,000 --> 00:02:09,567 Give it up for Chef Deepak Kaul. 59 00:02:09,567 --> 00:02:11,634 [all cheering] 60 00:02:13,066 --> 00:02:14,567 -Yeah! -Two fighters. 61 00:02:14,567 --> 00:02:15,734 We got this. 62 00:02:18,567 --> 00:02:20,800 Maryam, Deepak, welcome. How are you guys doing tonight? 63 00:02:20,800 --> 00:02:21,667 -Good. Thank you. -[Deepak] Great. 64 00:02:21,667 --> 00:02:22,867 -[Bobby] Feeling good? -Absolutely. 65 00:02:22,867 --> 00:02:23,967 -Thank you. -Okay. 66 00:02:23,967 --> 00:02:25,066 Here's the way it's going to work. 67 00:02:25,066 --> 00:02:27,166 I'm going to give you an ingredient of my choice, 68 00:02:27,166 --> 00:02:30,567 and you must make that ingredient the star of your dish. 69 00:02:30,567 --> 00:02:33,734 And that ingredient is pine nuts. 70 00:02:33,867 --> 00:02:35,333 Woo! 71 00:02:37,000 --> 00:02:39,000 -Wow. -That's a tough one. 72 00:02:39,000 --> 00:02:40,367 Yeah. 73 00:02:40,367 --> 00:02:42,667 Deepak, when I revealed the pine nuts, you didn't look very happy. 74 00:02:42,667 --> 00:02:44,266 -You're right. -[Bobby] Okay. 75 00:02:44,266 --> 00:02:45,667 [all laughing] 76 00:02:45,667 --> 00:02:47,767 -How are you feeling about this? -Uh, same. 77 00:02:47,767 --> 00:02:50,100 -Really? -Okay. 78 00:02:50,100 --> 00:02:52,867 These two people behind me, they'll decide which one of 79 00:02:52,867 --> 00:02:54,700 you goes up against me in the second round. 80 00:02:54,700 --> 00:02:56,100 20 minutes on the clock. 81 00:02:56,100 --> 00:02:59,300 Don't leave these guys pining for the nuts. 82 00:02:59,300 --> 00:03:01,734 -[bell dings] -Here we go. 83 00:03:02,367 --> 00:03:03,567 Here we go. 84 00:03:03,567 --> 00:03:05,767 Bobby, you threw him a loop with the pine nuts. 85 00:03:05,767 --> 00:03:08,000 Not an easy ingredient. They're very buttery. 86 00:03:08,000 --> 00:03:09,100 They're super buttery. 87 00:03:09,100 --> 00:03:10,600 -They're so rich. -Yeah. 88 00:03:10,600 --> 00:03:12,467 The challenge with the pine nut is normally 89 00:03:12,467 --> 00:03:14,200 it's a great supporting actor. 90 00:03:14,200 --> 00:03:16,867 Can you do, like, hummus where it's mostly pine nuts 91 00:03:16,867 --> 00:03:19,100 and it's got some chickpeas and tahini and stuff like that 92 00:03:19,100 --> 00:03:20,900 so that the pine nuts are forward? 93 00:03:20,900 --> 00:03:22,567 They're going to be creamy if you puree them. 94 00:03:22,567 --> 00:03:24,800 I would take it. That's why he's Bobby Flay. 95 00:03:24,800 --> 00:03:26,400 -Ladies and gentlemen, world-renowned Bobby Flay. -Thank you. 96 00:03:26,400 --> 00:03:27,266 You should have it. 97 00:03:27,266 --> 00:03:28,400 -You should have it. -Pine nut king. 98 00:03:28,400 --> 00:03:29,967 You should have some TV shows or something. 99 00:03:29,967 --> 00:03:31,467 Yeah. 100 00:03:31,467 --> 00:03:32,600 [woman's voice] Let's go. 101 00:03:32,600 --> 00:03:35,066 [Scott] Maryam has eggplant, which can kind of support 102 00:03:35,066 --> 00:03:36,100 those pine nuts. 103 00:03:36,100 --> 00:03:38,867 Part of my life I spent in Saudi Arabia. 104 00:03:38,867 --> 00:03:41,166 That's the one place I remember seeing pine nuts 105 00:03:41,166 --> 00:03:42,166 topped on a dish. 106 00:03:42,166 --> 00:03:43,600 I'm making baba ghanoush 107 00:03:43,600 --> 00:03:45,934 with roasted pine nuts and tortilla chips. 108 00:03:46,200 --> 00:03:47,166 16 minutes. 109 00:03:48,367 --> 00:03:49,867 -How are you? -It's nice to see you. 110 00:03:49,867 --> 00:03:51,066 -Same here. -What are you making? 111 00:03:51,066 --> 00:03:52,500 -What are you building? -I'm going to be making 112 00:03:52,500 --> 00:03:55,667 -my take on a baba ghanoush, topping with the pine nuts. -I love it. 113 00:03:55,667 --> 00:03:56,867 [Maryam] Baba ghanoush is actually 114 00:03:56,867 --> 00:04:01,567 a aromatic dip made with roasted eggplants, 115 00:04:01,567 --> 00:04:03,700 tahini, and tons of olive oil. 116 00:04:03,700 --> 00:04:05,767 So how are you going to put this together, this baba ghanoush? 117 00:04:05,767 --> 00:04:07,667 It's going to be a baba ghanoush 118 00:04:07,667 --> 00:04:09,367 with my Pakistani spices. 119 00:04:09,367 --> 00:04:12,100 I'm going to go kick through it with the roasted pine nuts 120 00:04:12,100 --> 00:04:13,200 on top with olive oil. 121 00:04:13,200 --> 00:04:14,300 Nice. I like that. 122 00:04:14,300 --> 00:04:15,367 -Thank you. -Well done. 123 00:04:15,367 --> 00:04:17,166 You guys like that baba ghanoush idea? 124 00:04:17,166 --> 00:04:18,300 [all] Yeah! 125 00:04:18,300 --> 00:04:19,800 -That's good stuff. -Okay. 126 00:04:19,800 --> 00:04:23,767 I first learned to cook with my grandmother in Pakistan. 127 00:04:23,767 --> 00:04:26,100 We would sit on the floor, grind the spices together. 128 00:04:26,100 --> 00:04:28,667 So my heart was left in that kitchen. 129 00:04:28,667 --> 00:04:31,800 My husband and I moved to Charleston, South Carolina. 130 00:04:31,800 --> 00:04:34,166 We missed our Pakistan cuisine, so that's when 131 00:04:34,166 --> 00:04:35,467 I did my first pop-up. 132 00:04:35,467 --> 00:04:37,867 Today, I am the executive chef and owner of 133 00:04:37,867 --> 00:04:40,100 Malika Canteen and Ma'am Saab. 134 00:04:40,100 --> 00:04:43,266 The very first Pakistani restaurant in all of South Carolina. 135 00:04:43,266 --> 00:04:45,467 There is not enough representation 136 00:04:45,467 --> 00:04:47,467 of female Pakistani chefs. 137 00:04:47,467 --> 00:04:51,767 So to beat Bobby would definitely be a validation and an honor. 138 00:04:51,767 --> 00:04:53,767 How are you, sir? What do you got going on here? 139 00:04:53,767 --> 00:04:56,266 -I'm picking up a little meatballs. -Meatballs. 140 00:04:56,266 --> 00:04:58,467 [Deepak] In Kashmiri food, there's a meatball that 141 00:04:58,467 --> 00:05:01,467 we make that we put almonds and dried fruit in. 142 00:05:01,467 --> 00:05:04,567 So I'm making a pork and beef spiced meatball 143 00:05:04,567 --> 00:05:06,967 with pine nuts, garlic powder, 144 00:05:06,967 --> 00:05:09,000 some ginger powder, paprika powder, 145 00:05:09,000 --> 00:05:11,166 dried fruit, and a veal demi-glace. 146 00:05:11,166 --> 00:05:13,166 [Scott] So you got the pine nuts inside the meat, 147 00:05:13,166 --> 00:05:14,467 and you're going to put some on top? 148 00:05:14,467 --> 00:05:16,600 I think I got this spot burning as we speak. 149 00:05:16,600 --> 00:05:18,166 Is that what that smell is? 150 00:05:18,166 --> 00:05:19,767 Something about those pine nuts, they get away 151 00:05:19,767 --> 00:05:20,867 from you really quickly, right? 152 00:05:20,867 --> 00:05:22,467 -Yeah, they do. -When you got them in the oven. 153 00:05:22,467 --> 00:05:23,367 Those look perfect. 154 00:05:23,367 --> 00:05:24,500 -Beautiful. -Thank you, Chef. 155 00:05:24,500 --> 00:05:25,767 -Legit. -Legit is right. 156 00:05:25,767 --> 00:05:27,100 Legit stuff. 157 00:05:27,100 --> 00:05:30,066 [Deepak] My family is from Kashmir, India, and that's the source 158 00:05:30,066 --> 00:05:31,500 of my culinary influence. 159 00:05:31,500 --> 00:05:34,767 I moved to Portland, Oregon in 2016 and opened Bhuna. 160 00:05:34,767 --> 00:05:37,166 It's mainly focused on Kashmiri Hindu cooking. 161 00:05:37,166 --> 00:05:38,867 I'm proud of it, and it's a good way 162 00:05:38,867 --> 00:05:42,100 to sort of help change conversation around Indian food. 163 00:05:42,100 --> 00:05:44,867 There's more to it than what we have been sort of putting forth. 164 00:05:44,867 --> 00:05:47,166 I've been cooking for, like, 25-plus years. 165 00:05:47,166 --> 00:05:49,500 I feel ready. Bobby is obviously a force to be dealt with, 166 00:05:49,500 --> 00:05:51,400 and he will be dealt with today. 167 00:05:51,400 --> 00:05:53,800 [Scott] Chefs, 13 minutes and 40 seconds. 168 00:05:53,800 --> 00:05:56,700 Chef Deepak is doing a meatball. 169 00:05:56,700 --> 00:05:59,200 He has some dried cherries and apricots, pine nuts 170 00:05:59,200 --> 00:06:01,000 that he's roasted he's putting inside the meat. 171 00:06:01,000 --> 00:06:03,467 There's so much good fat inside those pine nuts. 172 00:06:03,467 --> 00:06:05,667 That's a love letter to me. I love it. 173 00:06:05,667 --> 00:06:08,266 -They're going to be crunchy. -A little savory and sweet. 174 00:06:08,266 --> 00:06:10,166 -That's a very sophisticated meatball. -Yeah. 175 00:06:10,166 --> 00:06:12,166 Most people are looking for, like, that classic meatball. 176 00:06:12,166 --> 00:06:13,367 [Scott] Yes, exactly. 177 00:06:13,367 --> 00:06:15,266 I've actually made those kind of meatballs here and lost. 178 00:06:15,266 --> 00:06:16,467 -Really? -Oh, yeah. 179 00:06:16,467 --> 00:06:17,600 'Cause I love that, too. 180 00:06:17,600 --> 00:06:19,266 And I like the idea of the baba ghanoush. 181 00:06:19,266 --> 00:06:20,900 She's going to put the pine nuts inside. 182 00:06:20,900 --> 00:06:22,667 Baba ghanoush is like the go-to thing, so. 183 00:06:22,667 --> 00:06:23,667 Yeah. 184 00:06:23,667 --> 00:06:26,700 I'm sauteing my onions along with some Thai chilies 185 00:06:26,700 --> 00:06:27,967 and turmeric. 186 00:06:27,967 --> 00:06:30,100 Seven minutes to go. 187 00:06:30,100 --> 00:06:32,367 I'll put the meatballs in the fryer so 188 00:06:32,367 --> 00:06:34,266 they're golden brown on the outside. 189 00:06:34,266 --> 00:06:35,567 What's going on, Deepak? 190 00:06:35,567 --> 00:06:37,767 Oh, you know, trying to stay focused. 191 00:06:37,767 --> 00:06:40,066 And then I poured the reduced red wine 192 00:06:40,066 --> 00:06:42,467 into my sauce to give it a little more acidity to balance out 193 00:06:42,467 --> 00:06:44,100 the richness of the veal stock. 194 00:06:44,100 --> 00:06:46,667 -Quick little sauce. -This tastes like prune juice to me. 195 00:06:46,667 --> 00:06:49,266 It's really good. You've got, like, five minutes. 196 00:06:49,266 --> 00:06:51,066 Five minutes, Deepak! 197 00:06:51,266 --> 00:06:53,467 Yeah! 198 00:06:53,467 --> 00:06:55,667 [Maryam] I checked the eggplants, and they look good. 199 00:06:55,667 --> 00:06:57,467 They aren't all the way done, 200 00:06:57,467 --> 00:07:00,667 so I diced fresh Roma tomatoes. 201 00:07:00,667 --> 00:07:03,367 But then I realized that I have cut my finger, 202 00:07:03,367 --> 00:07:05,400 so I had to stop. 203 00:07:05,400 --> 00:07:07,100 I have blood coming out of my finger. 204 00:07:07,100 --> 00:07:08,667 -You have blood coming out of your thumb? -Finger. 205 00:07:08,667 --> 00:07:09,567 Oh, no. 206 00:07:09,567 --> 00:07:11,700 Maryam cut herself really badly. 207 00:07:11,700 --> 00:07:12,967 Really? 208 00:07:12,967 --> 00:07:16,200 [Maryam] I'm really getting worried now because my eggplants 209 00:07:16,200 --> 00:07:17,200 are not even done. 210 00:07:17,200 --> 00:07:19,367 I still have to roast my pine nuts. 211 00:07:19,367 --> 00:07:21,700 It's crucial. Like, every minute counts. 212 00:07:21,700 --> 00:07:23,000 Breathe for me, okay? 213 00:07:23,000 --> 00:07:24,567 [Maryam] And I'm running out of time. 214 00:07:24,567 --> 00:07:25,967 That is frustrating. 215 00:07:31,367 --> 00:07:32,667 [Sunny] Less than five minutes! 216 00:07:32,667 --> 00:07:34,700 [Maryam] Since I've lost so much time tending to the wounds, 217 00:07:34,700 --> 00:07:39,600 my plan is to use a manual masher to mash the eggplants 218 00:07:39,600 --> 00:07:41,967 versus having to go for a food processor. 219 00:07:41,967 --> 00:07:43,900 [Sunny] So talk to me. Are you okay over here? 220 00:07:43,900 --> 00:07:45,266 -Yeah. -That's okay. 221 00:07:45,266 --> 00:07:47,867 I cut myself on Chopped and still won, honey, so you got this. 222 00:07:48,600 --> 00:07:50,367 [all cheering] 223 00:07:50,367 --> 00:07:51,700 Two minutes left. 224 00:07:51,700 --> 00:07:53,100 [Deepak] So now I start plating my dish. 225 00:07:53,100 --> 00:07:54,667 Put the two meatballs in each one, 226 00:07:54,667 --> 00:07:56,400 sprinkle the toasted pine nuts. 227 00:07:56,400 --> 00:07:59,266 At this point, I'm just throwing the pine nuts in with the eggplants. 228 00:07:59,266 --> 00:08:01,266 And then grab my flour tortillas, 229 00:08:01,266 --> 00:08:02,467 drop them in the fryer. 230 00:08:02,467 --> 00:08:05,166 [Deepak] I spoon the sauce on top of the meatball 231 00:08:05,166 --> 00:08:06,567 and garnish it with some hunter grass. 232 00:08:06,567 --> 00:08:07,500 30 seconds. 233 00:08:07,500 --> 00:08:09,767 I am not crazy about how they look right now, 234 00:08:09,767 --> 00:08:12,066 but I take the baba ghanoush, 235 00:08:12,066 --> 00:08:13,400 put it in the middle of the plate. 236 00:08:13,400 --> 00:08:15,767 -Nine, eight, seven, six... -[Maryam] And last, I add 237 00:08:15,767 --> 00:08:18,800 -the fried tortillas to the plate. -...five, four, 238 00:08:18,800 --> 00:08:21,834 three, two, one. 239 00:08:22,100 --> 00:08:23,333 [all cheering] 240 00:08:24,367 --> 00:08:26,767 Good job. Good job, chefs. Way to go. 241 00:08:26,767 --> 00:08:27,900 [Sunny] Wow. 242 00:08:27,900 --> 00:08:30,567 Chefs, I really think we have a chance tonight. 243 00:08:30,567 --> 00:08:33,467 Bobby doesn't know how to do this. 244 00:08:33,467 --> 00:08:36,367 Ultimately, it all comes down to what you did with the pine nuts. 245 00:08:36,367 --> 00:08:38,000 Chef Maryam, what did you make? 246 00:08:38,000 --> 00:08:41,100 I made a baba ghanoush with roasted pine nuts 247 00:08:41,100 --> 00:08:42,533 served with tortilla chips. 248 00:08:43,600 --> 00:08:47,066 First of all, congratulations on finishing a round 249 00:08:47,066 --> 00:08:48,700 where you cut yourself pretty awesome. 250 00:08:48,700 --> 00:08:51,266 What I love about this is the spice kick. 251 00:08:51,266 --> 00:08:55,266 It's just that back of mouth like, oh, surprise. 252 00:08:55,266 --> 00:08:56,600 She knows what's up. 253 00:08:56,600 --> 00:09:00,900 I think that the pine nuts are kind of tossed in 254 00:09:00,900 --> 00:09:02,066 just to kind of be there. 255 00:09:02,066 --> 00:09:04,767 And you know I love fried food. 256 00:09:04,767 --> 00:09:07,200 This is just a little bit too greasy. 257 00:09:07,200 --> 00:09:10,200 Yeah, so I really like the cook on the eggplant itself. 258 00:09:10,200 --> 00:09:11,367 It's cooked all the way through. 259 00:09:11,367 --> 00:09:13,667 I agree that it's a little greasy overall. 260 00:09:13,667 --> 00:09:15,166 It makes it kind of one-dimensional 261 00:09:15,166 --> 00:09:16,867 with just that spice and the oils. 262 00:09:16,867 --> 00:09:18,767 Understood. Thank you. 263 00:09:18,767 --> 00:09:20,867 Chef Deepak, what did you make? 264 00:09:20,867 --> 00:09:24,667 I made a pork and beef meatballs with pine nuts 265 00:09:24,667 --> 00:09:26,233 and some veal demi-glace. 266 00:09:27,767 --> 00:09:29,567 [Scott] Your sauce work here is quite nice. 267 00:09:29,567 --> 00:09:32,100 It really creates a moisture content 268 00:09:32,100 --> 00:09:33,567 that the meatballs are kind of lacking. 269 00:09:33,567 --> 00:09:36,100 But the key is obviously the usage of the pine nuts. 270 00:09:36,100 --> 00:09:38,600 And I think that there's a lot on the plate. 271 00:09:38,600 --> 00:09:42,166 I think that it was so smart of you to first fry it, 272 00:09:42,166 --> 00:09:44,767 then do a little bath in the sauce 273 00:09:44,767 --> 00:09:46,600 so it can kind of soak it up. 274 00:09:46,600 --> 00:09:50,367 Your sauce, it didn't get that consistency that 275 00:09:50,367 --> 00:09:53,767 you actually want in a sauce, which is a nice viscosity. 276 00:09:53,767 --> 00:09:56,667 The meatball alone is missing a little bit of 277 00:09:56,667 --> 00:09:59,166 -salt and seasoning. -Okay. 278 00:09:59,166 --> 00:10:01,600 [Maryam] I'm pleased that my spices were able to come through 279 00:10:01,600 --> 00:10:03,467 the dish, even with all the challenges. 280 00:10:03,467 --> 00:10:05,900 My hope is that the judges consider 281 00:10:05,900 --> 00:10:08,567 the extraordinary circumstances I had. 282 00:10:08,567 --> 00:10:11,033 [Sunny] The chef moving forward is... 283 00:10:13,200 --> 00:10:14,433 Chef Deepak. 284 00:10:15,000 --> 00:10:17,367 [all clapping and cheering] 285 00:10:17,367 --> 00:10:20,767 I learned that I should not use a brand new knife 286 00:10:20,767 --> 00:10:22,767 for the first time on camera. 287 00:10:22,767 --> 00:10:26,100 But I'm very proud that I was able to represent 288 00:10:26,100 --> 00:10:29,533 Pakistani female chefs who bring a lot of strength to the kitchen. 289 00:10:30,467 --> 00:10:31,600 [Sunny] What's up, chef? 290 00:10:31,600 --> 00:10:33,400 The flavors were just so exciting. 291 00:10:33,400 --> 00:10:35,867 And what you did with the dried fruit, I just love it. 292 00:10:35,867 --> 00:10:39,867 You have the skills to beat Bobby tonight. 293 00:10:39,867 --> 00:10:40,767 You heard that, Bobby? 294 00:10:40,767 --> 00:10:42,266 -Yeah, I heard it. -Okay. 295 00:10:42,266 --> 00:10:44,033 [laughs] 296 00:10:49,100 --> 00:10:50,400 [Bobby] All right, Chef, good job. 297 00:10:50,400 --> 00:10:53,000 Pine nuts was a very, very tough ingredient. 298 00:10:53,000 --> 00:10:55,567 I'm curious as to what we're cooking tonight. 299 00:10:55,567 --> 00:10:59,433 My signature dish today is lamb Rogan Josh. 300 00:10:59,900 --> 00:11:02,100 -[all] Ooh. -What? 301 00:11:02,100 --> 00:11:04,467 So lamb Rogan Josh, we cook the lamb 302 00:11:04,467 --> 00:11:06,467 in [indistinct] spices and yogurt. 303 00:11:06,467 --> 00:11:07,567 And we kind of slow cook it down. 304 00:11:07,567 --> 00:11:09,100 -Like a lamb stew? -Lamb stew. 305 00:11:09,100 --> 00:11:10,667 -Have you cooked it before? -No. 306 00:11:10,667 --> 00:11:12,367 Good. 307 00:11:12,367 --> 00:11:14,667 On that note, 45 minutes on the clock, 308 00:11:14,667 --> 00:11:15,967 and your time starts now. 309 00:11:17,000 --> 00:11:17,967 [all cheering] 310 00:11:20,000 --> 00:11:23,567 This is a curried lamb dish of Kashmiri origin. 311 00:11:23,567 --> 00:11:26,266 -This lamb is stewed in coriander and yogurt. -[Sunny] Yogurt. 312 00:11:26,266 --> 00:11:27,867 -Yeah. -Spices and ginger. 313 00:11:27,867 --> 00:11:30,600 -It's just like flavor on top of flavor inside the meat. -So good. 314 00:11:30,600 --> 00:11:32,467 There's got to be rice, some bread to push 315 00:11:32,467 --> 00:11:34,166 into that sauce. You know what I'm saying? 316 00:11:34,166 --> 00:11:36,900 [Scott] You want to use the bread as a utensil to grab 317 00:11:36,900 --> 00:11:40,367 a big chunk of that in the sauce and just eat it down. 318 00:11:40,367 --> 00:11:43,867 [Deepak] My signature dish is the Kashmiri Lamb Rogan Josh. 319 00:11:43,867 --> 00:11:45,367 It's a very special dish to me. 320 00:11:45,367 --> 00:11:48,166 It is something that I grew up eating with my family. 321 00:11:48,166 --> 00:11:50,367 First thing I do is I break down the lamb. 322 00:11:50,367 --> 00:11:54,066 And traditionally, you can add cinnamon, chili powder, 323 00:11:54,066 --> 00:11:56,367 ground cardamom, ground cloves, 324 00:11:56,367 --> 00:11:57,567 and some fennel powder. 325 00:11:57,567 --> 00:11:59,900 The next step, we add whole spices to the rice 326 00:11:59,900 --> 00:12:01,500 because it perfumes the dish. 327 00:12:01,500 --> 00:12:02,867 Deepak used a lamb leg. 328 00:12:02,867 --> 00:12:04,367 Bobby used a lamb shoulder. 329 00:12:04,367 --> 00:12:06,400 Lamb shoulder has such great tenderness. 330 00:12:06,400 --> 00:12:08,166 There's really nice fat content. 331 00:12:08,166 --> 00:12:09,667 A lamb leg. 332 00:12:09,667 --> 00:12:11,767 -Tends to be a little bit more muscular. -[Sunny] Yeah. 333 00:12:11,767 --> 00:12:13,867 [Scott] Needs to be braised a longer amount of time. 334 00:12:13,867 --> 00:12:15,600 It must be going in a pressure cooker. 335 00:12:15,600 --> 00:12:17,467 -There's a pressure cooker on the station. -Okay, here we go. 336 00:12:17,467 --> 00:12:19,467 And I'm sure that Bobby has one as well. 337 00:12:19,467 --> 00:12:22,400 [Bobby] I was definitely inspired by Deepak's dried fruits 338 00:12:22,400 --> 00:12:23,467 in round one. 339 00:12:23,467 --> 00:12:27,367 So I'm making lamb Rogan Josh with crispy rice 340 00:12:27,367 --> 00:12:30,467 that has apricots and sour cherries and toasted almonds. 341 00:12:30,467 --> 00:12:33,300 And I'm serving that with seasoned naan. 342 00:12:33,300 --> 00:12:35,166 Right away, I start working with the lamb shoulder. 343 00:12:35,166 --> 00:12:37,000 So I'm seasoning it with turmeric, 344 00:12:37,000 --> 00:12:39,166 chili de arbol, and Maja's curry powder. 345 00:12:39,166 --> 00:12:41,800 And then I get my onions, garlic, ginger, 346 00:12:41,800 --> 00:12:43,767 in the pressure cooker, a little bit of coconut milk. 347 00:12:43,767 --> 00:12:45,500 That might not be classic in this dish, 348 00:12:45,500 --> 00:12:47,667 but I need something to chill out the spices. 349 00:12:47,667 --> 00:12:49,367 Bobby just opened coconut milk. 350 00:12:49,367 --> 00:12:50,667 What is he thinking over there? 351 00:12:50,667 --> 00:12:52,000 Is he in Thailand or something? 352 00:12:52,000 --> 00:12:54,567 In general, with Indian cooking, yogurt is utilized 353 00:12:54,567 --> 00:12:57,700 in place of what Bobby is doing with the coconut milk. 354 00:12:57,700 --> 00:13:00,266 Chefs, you are just under 27 minutes. 355 00:13:01,567 --> 00:13:03,100 -What's going on, man? -I'm good, man. 356 00:13:03,100 --> 00:13:04,567 -You doing all right? -The rice is going. 357 00:13:04,567 --> 00:13:06,600 The lamb is in the pressure cooker doing its thing. 358 00:13:06,600 --> 00:13:08,567 -What are the flavors? -I see some cardamom. 359 00:13:08,567 --> 00:13:10,800 I put a little turmeric, green cardamom, 360 00:13:10,800 --> 00:13:12,700 -black cardamom, cloves. -I think at the end of the day, 361 00:13:12,700 --> 00:13:14,300 -if you're cooking from your heart... -Yeah. 362 00:13:14,300 --> 00:13:15,600 that's the most important thing. 363 00:13:15,600 --> 00:13:16,567 I couldn't agree with you more. 364 00:13:16,567 --> 00:13:17,867 All right, chef. Good luck. 365 00:13:17,867 --> 00:13:19,767 Let's hear it for Deepak, please, guys. 366 00:13:19,767 --> 00:13:20,767 Beautiful. 367 00:13:22,367 --> 00:13:23,700 Bobby Flay. 368 00:13:23,700 --> 00:13:25,767 I think there's some concern that you're taking 369 00:13:25,767 --> 00:13:27,967 -a trip to Thailand. -Why would anybody think that? 370 00:13:27,967 --> 00:13:28,967 [Scott] There is coconut milk. 371 00:13:28,967 --> 00:13:30,567 That's my secret ingredient. 372 00:13:30,567 --> 00:13:32,400 I'm going to finish it with yogurt, but I put 373 00:13:32,400 --> 00:13:34,600 the coconut milk in to chill out the spices a little bit. 374 00:13:34,600 --> 00:13:35,767 Got it. Got it. 375 00:13:35,767 --> 00:13:38,667 So, and what are you going to do with the dried cherries 376 00:13:38,667 --> 00:13:40,767 -and the apricots? -So that's going to go into the rice. 377 00:13:40,767 --> 00:13:42,767 I'm going to crisp this open the pan. 378 00:13:42,767 --> 00:13:44,266 Excuse me, Bobby? 379 00:13:44,266 --> 00:13:47,100 Bobby, are you going to crispy rice right now? 380 00:13:47,100 --> 00:13:49,266 Bobby, talk to me! 381 00:13:49,266 --> 00:13:51,800 Bobby, please don't crispy rice! 382 00:13:51,800 --> 00:13:54,433 -Bobby, no! -[all laughing] 383 00:14:00,767 --> 00:14:02,000 [Scott] 21 minutes and 20 seconds. 384 00:14:02,000 --> 00:14:04,166 ♪ I'm feeling hyped up Got the fire inside ♪ 385 00:14:04,166 --> 00:14:05,700 You know, Bobby, this is how I know 386 00:14:05,700 --> 00:14:08,300 when you know you're losing. You bring out the crispy rice. 387 00:14:08,300 --> 00:14:09,700 And I don't like that in you, Bobby. 388 00:14:09,700 --> 00:14:11,567 I don't like that at all, okay? 389 00:14:11,567 --> 00:14:12,600 She's lost her mind. 390 00:14:12,600 --> 00:14:16,066 Y'all please, no crispy rice. 391 00:14:16,066 --> 00:14:20,166 [all chanting] No crispy rice. No crispy rice. 392 00:14:20,166 --> 00:14:21,800 No crispy rice. 393 00:14:21,800 --> 00:14:23,900 How dare you, Bobby? 394 00:14:23,900 --> 00:14:25,166 [laughing] 395 00:14:25,166 --> 00:14:27,900 Now talk to me about Deepak, because I don't care about Bobby. 396 00:14:27,900 --> 00:14:30,300 [Scott] He is making some delicious rice. 397 00:14:30,300 --> 00:14:33,100 Cardamom inside. He has whole cloves inside. 398 00:14:33,100 --> 00:14:34,467 He has turmeric inside. 399 00:14:34,467 --> 00:14:36,000 It's really developing nicely. 400 00:14:36,000 --> 00:14:37,767 So next, I start the raita. 401 00:14:37,767 --> 00:14:41,200 You have yogurt, chopped dill, chopped mint, onions, 402 00:14:41,200 --> 00:14:44,066 cucumbers, coriander, and ground cumin. 403 00:14:44,066 --> 00:14:46,000 It's refreshing. It sort of helps to sort of 404 00:14:46,000 --> 00:14:47,400 clean your palate a little bit. 405 00:14:47,400 --> 00:14:49,266 [Scott] It looks like they're both making raita. 406 00:14:49,266 --> 00:14:50,967 You need it with that spice. 407 00:14:50,967 --> 00:14:52,867 [Bobby] I heard Deepak say he was making a raita. 408 00:14:52,867 --> 00:14:54,567 And so I was like, I got to do that too. 409 00:14:54,567 --> 00:14:56,767 So I pickled some onions very, very quickly. 410 00:14:56,767 --> 00:15:00,367 Give it a nice crunch, some lime juice, and some cilantro. 411 00:15:00,367 --> 00:15:02,834 14 minutes on the clock, Chef. Come on. 412 00:15:04,166 --> 00:15:06,000 Bobby Flay. 413 00:15:06,000 --> 00:15:08,266 Do we have an agreement? No crispy rice? 414 00:15:09,400 --> 00:15:12,367 Do we have an agreement? No crispy rice? 415 00:15:12,367 --> 00:15:13,667 Okay, fine. 416 00:15:13,667 --> 00:15:15,166 -[bell dings] -Y'all heard it, right? 417 00:15:15,166 --> 00:15:16,700 Saved by the bell. 418 00:15:16,700 --> 00:15:19,367 So I strained the sauce, and I add some Greek yogurt. 419 00:15:19,367 --> 00:15:21,867 And I need a little more heat, so I'm going to add 420 00:15:21,867 --> 00:15:22,900 some more chili to it. 421 00:15:22,900 --> 00:15:25,300 The chili will actually bring out the rest of 422 00:15:25,300 --> 00:15:27,367 the spices flavor in the broth. 423 00:15:27,367 --> 00:15:28,567 -Deepak. -Yes, ma'am. 424 00:15:28,567 --> 00:15:29,800 Please, tell me. 425 00:15:29,800 --> 00:15:33,900 -Is there any crispy rice in the Indian culture? -No. 426 00:15:33,900 --> 00:15:35,800 -No. -Not on purpose. 427 00:15:35,800 --> 00:15:37,667 -[laughs] -[Deepak] That's called burnt. 428 00:15:37,667 --> 00:15:39,667 -Not on purpose. -[Deepak] Not on purpose. 429 00:15:39,667 --> 00:15:42,266 -I smell something burning. -Bobby, did you burn that? 430 00:15:42,266 --> 00:15:44,500 -Burn what? -Something's burning. 431 00:15:44,500 --> 00:15:45,667 Nothing. Nothing's burning. 432 00:15:45,667 --> 00:15:47,700 What are you talking about? Huh? What? 433 00:15:47,700 --> 00:15:49,000 Oh, God, it's me. 434 00:15:49,000 --> 00:15:51,100 I'm scorching the bottom of my pot. 435 00:15:51,100 --> 00:15:52,700 My lamb might be toast. 436 00:15:52,700 --> 00:15:55,567 And sure enough, in all the running around, 437 00:15:55,567 --> 00:15:57,500 I forgot to shake the pot. 438 00:15:57,500 --> 00:15:59,867 My heart just sank. I'm a little concerned about that. 439 00:15:59,867 --> 00:16:01,900 I'm going to salvage whatever I can 440 00:16:01,900 --> 00:16:03,266 from the top layer of it. 441 00:16:03,266 --> 00:16:05,367 You can offset that with something. 442 00:16:05,367 --> 00:16:07,767 A little more yogurt in there, but that's about it. 443 00:16:07,767 --> 00:16:10,066 That might work. Yeah. 444 00:16:10,066 --> 00:16:13,767 I'm a little nervous that it has that smoky smell. 445 00:16:13,767 --> 00:16:15,100 We're going to try it with some butter, 446 00:16:15,100 --> 00:16:18,100 some more yogurt in it, to see if we can help it along the way. 447 00:16:18,100 --> 00:16:20,266 [Sunny] Y'all give it up for our guy, Deepak, right here. 448 00:16:21,500 --> 00:16:23,200 -We got you. -Thank you. 449 00:16:23,200 --> 00:16:24,667 [Sunny] Seven minutes left. 450 00:16:24,667 --> 00:16:27,900 [Bobby] I'm going to take some garam masala, which is a spice mix. 451 00:16:27,900 --> 00:16:30,000 Very classic thing to use in Indian cuisine. 452 00:16:30,000 --> 00:16:31,767 Rub a little on the naan and just toast it. 453 00:16:31,767 --> 00:16:32,700 Okay. 454 00:16:32,700 --> 00:16:34,033 It's burned, right? 455 00:16:34,266 --> 00:16:35,266 It's smoky. 456 00:16:35,266 --> 00:16:37,867 I think that he might be able to build on it. 457 00:16:37,867 --> 00:16:40,467 He put a little dollop of some yogurt and butter will help. 458 00:16:40,467 --> 00:16:42,200 That will kind of cover it. 459 00:16:42,200 --> 00:16:45,000 [Sunny] I think that we're still light years ahead of 460 00:16:45,000 --> 00:16:46,200 -what's going on with Bobby. -Really? 461 00:16:46,200 --> 00:16:48,700 Yeah, yeah, yeah. Bobby is really coloring 462 00:16:48,700 --> 00:16:50,066 outside the lines. 463 00:16:50,066 --> 00:16:52,667 Oh, no, you didn't, Bobby. 464 00:16:52,667 --> 00:16:53,500 [all laughing] 465 00:16:53,500 --> 00:16:55,700 -Two minutes to go. -♪ Here we go ♪ 466 00:16:55,700 --> 00:16:58,567 [Deepak] I just taste my lamb at this point, and it's not terrible. 467 00:16:58,567 --> 00:17:00,300 So fingers crossed. 468 00:17:00,300 --> 00:17:03,166 I put a little swoosh of yogurt down below. 469 00:17:03,166 --> 00:17:04,567 Lay down some rice. 470 00:17:04,567 --> 00:17:05,667 Deepak, you doing all right? 471 00:17:05,667 --> 00:17:07,467 -Yeah, yeah. -Okay, I feel good. 472 00:17:07,467 --> 00:17:08,500 I feel like we recovered. 473 00:17:08,500 --> 00:17:10,100 [Deepak] Spoon in some of that lamb Rogan Josh. 474 00:17:10,100 --> 00:17:11,867 Spoonful of the raita. 475 00:17:11,867 --> 00:17:12,800 How much time? 476 00:17:12,800 --> 00:17:14,200 Coming up on a minute, Bobby. 477 00:17:14,200 --> 00:17:16,600 [Bobby] Put a little crispy rice in the bottom of the bowl. 478 00:17:16,600 --> 00:17:17,600 Add the lamb. 479 00:17:17,600 --> 00:17:19,600 Take a little bit of the pickled onion raita. 480 00:17:19,600 --> 00:17:21,300 Put it next to the lamb. 481 00:17:21,300 --> 00:17:24,767 A couple of slices of the seasoned naan, and that's it. 482 00:17:24,767 --> 00:17:27,100 The last second, I garnish it with some 483 00:17:27,100 --> 00:17:29,367 shaved fennel, shaved radishes. 484 00:17:29,367 --> 00:17:33,066 [all] Eight, seven, six, five, 485 00:17:33,066 --> 00:17:36,467 four, three, two, one. 486 00:17:36,467 --> 00:17:38,967 -That's it, guys. -Whoo. 487 00:17:40,166 --> 00:17:41,667 -Good job. -Thank you. 488 00:17:42,567 --> 00:17:43,767 That's beautiful. 489 00:17:44,900 --> 00:17:46,200 [Bobby] I think my dish is good. 490 00:17:46,200 --> 00:17:48,700 I think it does taste the way that I've had it before. 491 00:17:48,700 --> 00:17:50,467 So I'm actually happy with my attempt. 492 00:17:50,467 --> 00:17:53,100 [Deepak] I'm counting on the fact that he is not going 493 00:17:53,100 --> 00:17:55,000 the route that I'm going. But it's Bobby Flay. 494 00:17:55,000 --> 00:17:56,066 He's going to bring his A-game. 495 00:18:01,200 --> 00:18:02,800 Bobby, Deepak, we would like to introduce you 496 00:18:02,800 --> 00:18:03,867 to your judges. 497 00:18:03,867 --> 00:18:06,767 First up, the executive chef and partner of Shuka, 498 00:18:06,767 --> 00:18:08,166 Ayesha Nurdjaja. 499 00:18:10,266 --> 00:18:13,934 Chef and owner of Me and You, Jehangir Mehta. 500 00:18:15,867 --> 00:18:19,333 And the executive chef of Musket Room, Mary Attea. 501 00:18:22,567 --> 00:18:25,066 Judges, why don't you start with the first plate in front of you? 502 00:18:29,667 --> 00:18:32,467 All of the spices are really in sync. 503 00:18:32,467 --> 00:18:35,166 The other thing that I love is the texture of the rice. 504 00:18:35,166 --> 00:18:36,500 It's nice and crispy. 505 00:18:36,500 --> 00:18:38,266 The only thing that I would say about this plate 506 00:18:38,266 --> 00:18:39,967 is that the naan is kind of superfluous. 507 00:18:39,967 --> 00:18:41,767 The rice is soaking up all the good flavor of 508 00:18:41,767 --> 00:18:44,000 the curry, and I'm not sure that you really need it. 509 00:18:44,000 --> 00:18:46,300 I think the sauce could have been a little more 510 00:18:46,300 --> 00:18:49,166 on that sweeter note, and then that spice kicking in 511 00:18:49,166 --> 00:18:52,200 would have been my thought of being traditional. 512 00:18:52,200 --> 00:18:54,767 The raita really cools the dish. 513 00:18:54,767 --> 00:18:56,200 The lamb is beautiful. 514 00:18:56,200 --> 00:18:58,100 If it was cooked a little more, I would love that too. 515 00:18:58,100 --> 00:19:00,066 But I really love the chef's take on this. 516 00:19:00,066 --> 00:19:02,634 [Sunny] Judges, please try your second lamb Rogan Josh. 517 00:19:08,066 --> 00:19:09,867 [Ayesha] I think the plate is visually stunning. 518 00:19:09,867 --> 00:19:12,600 If this was a Raita challenge, this is probably the best 519 00:19:12,600 --> 00:19:13,800 that I've ever had. 520 00:19:13,800 --> 00:19:16,400 It's, like, very herbaceous, and I just love the freshness 521 00:19:16,400 --> 00:19:17,300 of it all together. 522 00:19:17,300 --> 00:19:19,166 The smokiness, unfortunately for me, 523 00:19:19,166 --> 00:19:22,567 -is a little bit overpowering. -[Jehangir] The rice is cooked perfectly. 524 00:19:22,567 --> 00:19:26,166 I love the aspect of fennel and the radish, 525 00:19:26,166 --> 00:19:29,266 which is very traditional, and I like that smoked flavor. 526 00:19:29,266 --> 00:19:31,500 The lamb was beautifully cooked, really tender. 527 00:19:31,500 --> 00:19:34,500 I think the spices really balanced blending with 528 00:19:34,500 --> 00:19:36,567 the smokiness and richness of the lamb. 529 00:19:36,567 --> 00:19:39,367 I feel like maybe the sauce might have scorched in 530 00:19:39,367 --> 00:19:40,400 the pan a little bit. 531 00:19:40,400 --> 00:19:42,367 But overall, two great dishes. 532 00:19:42,367 --> 00:19:45,500 All right, judges, now is the time to take a vote. 533 00:19:45,500 --> 00:19:46,867 [Deepak] I am definitely nervous. 534 00:19:46,867 --> 00:19:49,667 It's not a great situation, but I'm trying to make 535 00:19:49,667 --> 00:19:51,367 the best of it at this point. 536 00:19:51,367 --> 00:19:52,834 And tonight's winner is... 537 00:19:54,266 --> 00:19:56,066 the crispy rice of Bobby Flay. 538 00:19:56,600 --> 00:19:58,467 [all cheering] 539 00:20:03,767 --> 00:20:05,367 What is in the crispy rice? 540 00:20:05,367 --> 00:20:07,667 Is it the tears of all your fallen competitors 541 00:20:07,667 --> 00:20:08,767 that you boil the rice in? 542 00:20:08,767 --> 00:20:12,000 What is going on with the crispy rice, Bobby? 543 00:20:12,000 --> 00:20:15,066 At the end of the day, they were both two amazing dishes. 544 00:20:15,066 --> 00:20:16,367 The crispy rice definitely 545 00:20:16,367 --> 00:20:18,100 took it over the edge, and... 546 00:20:18,100 --> 00:20:19,867 [all laughing] 547 00:20:20,800 --> 00:20:22,667 Ayesha, you're going to get me in trouble. 548 00:20:22,667 --> 00:20:24,767 No, but the curry was really outstanding, 549 00:20:24,767 --> 00:20:27,000 -and the flavors were awesome. -[Bobby] Thanks. 550 00:20:27,000 --> 00:20:29,867 -Chef Deepak, great job. -A real pleasure, Chef. 551 00:20:29,867 --> 00:20:31,567 Thank you. It's an honor. 552 00:20:31,567 --> 00:20:33,867 -[all cheering] -Good job, good job. 553 00:20:33,867 --> 00:20:37,266 My goal was showcase a cuisine that they had 554 00:20:37,266 --> 00:20:38,600 never done before here. 555 00:20:38,600 --> 00:20:41,467 If that's accomplished by this, I'm good. I'm happy with that. 556 00:20:41,467 --> 00:20:42,367 So smart. 557 00:20:42,367 --> 00:20:44,900 Look at your face. I hate it. 558 00:20:44,900 --> 00:20:46,967 Battle cheeseburger, put some crispy rice on it. 559 00:20:46,967 --> 00:20:48,467 Battle spaghetti and meatballs, 560 00:20:48,467 --> 00:20:49,900 roll the balls in some crispy rice. 561 00:20:49,900 --> 00:20:52,300 -I'm so sick of it. -[Scott] It seems to be working. 562 00:20:52,300 --> 00:20:53,667 It seems to be working. 563 00:20:53,667 --> 00:20:55,600 Never roll the dice when I break out 564 00:20:55,600 --> 00:20:57,400 the crispy rice, Sunny. 565 00:20:57,400 --> 00:20:59,266 [all cheering]