1 00:00:01,166 --> 00:00:03,500 I'm Bobby Flay. Each week, one brave chef 2 00:00:04,367 --> 00:00:05,467 will try to take me down in my house. 3 00:00:05,900 --> 00:00:06,467 This is my show. 4 00:00:07,233 --> 00:00:08,066 Today it is. Tomorrow, who knows? 5 00:00:08,667 --> 00:00:09,400 -Ooh. -Trash talking. 6 00:00:10,567 --> 00:00:12,467 This culinary battle is gonna shake down in two rounds. 7 00:00:13,834 --> 00:00:15,467 -[bell dings] -Round one, to get to me, two contenders have to go 8 00:00:16,533 --> 00:00:18,200 through each other using an ingredient of my choice. 9 00:00:18,767 --> 00:00:19,467 It's do or die, Bobby. 10 00:00:20,667 --> 00:00:22,266 [Bobby] Two people that know me well will decide who's got 11 00:00:22,967 --> 00:00:24,066 the skills to beat me. -Yeah! 12 00:00:25,533 --> 00:00:26,867 -[bell dings] -Round two, I go head-to-head with the winning contender. 13 00:00:27,233 --> 00:00:28,166 Let's go! 14 00:00:29,367 --> 00:00:31,300 It's their turn to surprise me with their signature dish. 15 00:00:31,700 --> 00:00:32,467 -What? -Oh! 16 00:00:33,500 --> 00:00:35,567 -Don't try this at home. -I know you didn't, Bobby! 17 00:00:36,667 --> 00:00:38,467 -[Bobby] Bottom line? -You're gonna run out of time! 18 00:00:39,100 --> 00:00:40,166 Everyone's out to beat me. 19 00:00:40,734 --> 00:00:42,567 -[snap] -[bell dings] 20 00:00:44,567 --> 00:00:46,066 [audience cheering] 21 00:00:46,633 --> 00:00:47,200 All right, everybody. 22 00:00:48,266 --> 00:00:50,100 My special guests tonight are just as fabulous as 23 00:00:50,533 --> 00:00:51,467 they are fierce. 24 00:00:52,667 --> 00:00:54,967 Please welcome Chef Maneet Chauhan, and the always amazing, 25 00:00:55,700 --> 00:00:57,266 Carson Kressley. -Oh, what's up? 26 00:00:58,166 --> 00:01:00,367 -Ha! -[Carson vocalizing indistinctly] 27 00:01:01,133 --> 00:01:02,166 -[Carson] Look out, Maneet! -Oh! 28 00:01:03,767 --> 00:01:06,467 -I caught it! -Whoa, you did! 29 00:01:07,700 --> 00:01:10,500 Oh, I still got it! No, no, no. 30 00:01:11,300 --> 00:01:14,000 -Please sit down. -How you doing? 31 00:01:14,367 --> 00:01:15,100 Fantastic. 32 00:01:16,166 --> 00:01:16,567 So, uh, you winning a couple Emmys here and there? 33 00:01:17,700 --> 00:01:20,667 Yeah, two primetime Emmys and one international Emmy. 34 00:01:21,633 --> 00:01:22,266 -Ooh. -[Bobby] Oh, an international Emmy? 35 00:01:22,967 --> 00:01:23,867 Yeah, you know, I get around. 36 00:01:25,033 --> 00:01:28,166 And I have mine on my bar, which is mirrored, so it looks 37 00:01:29,300 --> 00:01:32,100 like I have more than I have. It's a very good trick. 38 00:01:33,300 --> 00:01:34,800 -Hi, Maneet. -Hello, Bobby. 39 00:01:35,934 --> 00:01:37,166 What have you been doing in the TV circuit these days? 40 00:01:37,734 --> 00:01:39,266 The usual. "Chopped." 41 00:01:39,834 --> 00:01:41,066 "Supermarket Stakeout." 42 00:01:42,066 --> 00:01:43,467 You're on every other show that Carson's not on. 43 00:01:44,200 --> 00:01:45,567 Yes. Now we are on it together. 44 00:01:46,633 --> 00:01:47,367 -I know, I love it. -We're taking over the world. 45 00:01:48,033 --> 00:01:48,467 -Finally, yes. -Here it is. 46 00:01:49,300 --> 00:01:50,467 Look out, "Next Top Model, Norway." 47 00:01:51,033 --> 00:01:52,667 -Here we come. -Yes! 48 00:01:53,433 --> 00:01:54,367 -Let's bring out some chefs. -OK. 49 00:01:55,800 --> 00:02:00,266 Our first contender spent years honing his craft in Japan. 50 00:02:01,100 --> 00:02:03,567 From Cincinnati, it's Hideki Harada. 51 00:02:04,000 --> 00:02:04,567 [Bobby] Yeah. 52 00:02:05,100 --> 00:02:06,367 [audience cheering] 53 00:02:06,667 --> 00:02:07,600 Whoo! 54 00:02:09,667 --> 00:02:12,767 Our next contender is bringing the flavor 55 00:02:13,400 --> 00:02:14,600 with his Nepalese cuisine. 56 00:02:15,767 --> 00:02:18,900 From Tampa, Florida, by way of Nepal, it's Rajesh Pathak. 57 00:02:19,200 --> 00:02:20,567 Whoo! 58 00:02:21,900 --> 00:02:23,867 -OK! -[cheering] 59 00:02:26,500 --> 00:02:29,100 This always brings me back to that time I was stuck in that 60 00:02:29,800 --> 00:02:32,000 women's prison. -[laughing] 61 00:02:33,100 --> 00:02:35,367 Good evening, Hideki, Rajesh. I liked your entrance. 62 00:02:36,066 --> 00:02:37,467 -Thank you. -Nice little... 63 00:02:38,533 --> 00:02:39,400 You gonna bring some of that style to the kitchen? 64 00:02:40,133 --> 00:02:41,066 Yes, absolutely. That's the plan. 65 00:02:41,934 --> 00:02:42,266 What about you, Chef? How you feeling? 66 00:02:43,333 --> 00:02:43,867 -Feeling great. -What are you feeling great about? 67 00:02:44,500 --> 00:02:45,467 -Taking you down. -Yes! 68 00:02:46,166 --> 00:02:46,467 Here's the way it's gonna work. 69 00:02:47,433 --> 00:02:48,000 I'm gonna give you an ingredient of my choice, 70 00:02:48,967 --> 00:02:50,200 and you must make that the star of your dish. 71 00:02:50,834 --> 00:02:52,000 And that ingredient is... 72 00:02:53,066 --> 00:02:55,967 king trumpet mushrooms. -Whoa! 73 00:02:56,633 --> 00:02:57,100 -Come on! -[audience] Ooh. 74 00:02:59,166 --> 00:03:00,400 -You good? -Yeah. 75 00:03:01,266 --> 00:03:02,100 -You got this, right? -Feeling great. 76 00:03:03,200 --> 00:03:04,266 This is a gift for you guys. 20 minutes on the clock. 77 00:03:04,900 --> 00:03:05,867 Make some magic mushrooms 78 00:03:06,700 --> 00:03:07,867 with the king trumpet. -[bell rings] 79 00:03:08,467 --> 00:03:09,800 Whoo! Go, go, go guys! 80 00:03:13,600 --> 00:03:16,667 The king trumpet looks quite sturdy and stout. 81 00:03:17,800 --> 00:03:19,567 [Maneet] These are really meaty, and it's very versatile. 82 00:03:20,667 --> 00:03:22,867 You can roast it, deep-fry it, make purees out of it. 83 00:03:24,100 --> 00:03:25,200 I mean, I think I would roast them whole, you know, treat it 84 00:03:25,867 --> 00:03:26,567 like a piece of meat almost. 85 00:03:27,800 --> 00:03:29,967 Absolutely, and they can both put their international flair. 86 00:03:30,967 --> 00:03:32,800 It's gonna be an international trumpet mushroom 87 00:03:33,233 --> 00:03:34,266 showdown, y'all. 88 00:03:35,600 --> 00:03:37,000 [Bobby] Rajesh, what are you making, sir? 89 00:03:37,900 --> 00:03:38,900 I'm making a dish called mushroom choila, 90 00:03:39,533 --> 00:03:40,567 which is a mushroom salad. 91 00:03:41,700 --> 00:03:43,000 So choila is a typical Nepalese dish made with any kind 92 00:03:44,233 --> 00:03:46,467 of protein tossed with spices, but I'm doing a vegan version 93 00:03:46,900 --> 00:03:47,600 with mushrooms. 94 00:03:48,700 --> 00:03:50,066 I grew up eating the same dish in a chicken version, 95 00:03:51,233 --> 00:03:53,000 so I think this represents what Nepalese cuisine is about. 96 00:03:53,633 --> 00:03:55,166 Who's cheering for Rajesh? 97 00:03:55,700 --> 00:03:56,900 -Whoo! -[cheering] 98 00:03:59,266 --> 00:04:01,300 [Rajesh] I grew up in Kathmandu, Nepal. 99 00:04:02,467 --> 00:04:03,667 I think I was seven when I realized I wanted to be chef, 100 00:04:04,934 --> 00:04:06,166 but my family all thought that getting a degree was important, 101 00:04:06,867 --> 00:04:07,567 so I moved to the United States 102 00:04:08,266 --> 00:04:09,066 and enrolled in business school. 103 00:04:10,233 --> 00:04:12,300 After graduation, I started pursuing other opportunities 104 00:04:12,867 --> 00:04:13,500 in the tech industry. 105 00:04:14,667 --> 00:04:15,700 But I was finally able to achieve my dream when I opened 106 00:04:16,266 --> 00:04:17,667 my restaurant in 2022. 107 00:04:18,867 --> 00:04:20,967 Nepalese food is all about a balance of flavor and spices. 108 00:04:22,200 --> 00:04:24,767 We focus on ingredients, and the cooking style is very basic. 109 00:04:25,667 --> 00:04:26,667 Beating Bobby would be a dream come true. 110 00:04:27,633 --> 00:04:28,467 And I want to say to the Nepalese community, 111 00:04:29,333 --> 00:04:31,200 if you dream it, you can "Kathman-do" it. 112 00:04:33,767 --> 00:04:35,000 Hideki, what are you making? 113 00:04:36,166 --> 00:04:37,667 I'm gonna do a trumpet tempura with a little light broth. 114 00:04:38,066 --> 00:04:38,667 I like that. 115 00:04:39,433 --> 00:04:40,266 Tempura makes everything better. 116 00:04:41,633 --> 00:04:43,667 [Hideki] I've tempura-d a lot of things in my life, so it's something 117 00:04:44,333 --> 00:04:44,867 that I'm very familiar with. 118 00:04:45,900 --> 00:04:47,800 I want to make a dipping broth on the side using 119 00:04:48,934 --> 00:04:51,400 chicken stock, grated ginger, soy, sugar, and a little 120 00:04:52,367 --> 00:04:53,300 bit of mirin, which is Japanese cooking wine. 121 00:04:53,934 --> 00:04:55,367 Let's hear it for Hideki! 122 00:04:55,734 --> 00:04:56,900 [cheering] 123 00:04:59,367 --> 00:05:02,266 [Hideki] My first job was at a buffalo chicken wing place. 124 00:05:03,533 --> 00:05:05,467 I started out as a wing shaker, and I fell in love with being 125 00:05:05,900 --> 00:05:06,700 in the kitchen. 126 00:05:07,867 --> 00:05:08,867 With my father's encouragement, I attended culinary school 127 00:05:09,934 --> 00:05:10,867 in Japan, where I gained a whole new level of respect 128 00:05:11,567 --> 00:05:12,300 for the culture and the cuisine. 129 00:05:13,266 --> 00:05:15,800 Today, I'm a husband, father, and I own two 130 00:05:16,567 --> 00:05:17,300 restaurants in Cincinnati, Ohio. 131 00:05:18,333 --> 00:05:19,767 Beating Bobby Flay with my Japanese cuisine would 132 00:05:20,333 --> 00:05:21,300 be a dream come true. 133 00:05:22,166 --> 00:05:22,900 All right, Bobby, I'm taking you out. 134 00:05:24,400 --> 00:05:26,500 [Maneet] What are you more concerned about? 135 00:05:27,333 --> 00:05:29,367 Japanese cuisine or Nepalese cuisine? 136 00:05:29,734 --> 00:05:30,467 Uh, both. 137 00:05:32,100 --> 00:05:34,600 Cumin, coriander, cayenne absolutely are very 138 00:05:35,567 --> 00:05:36,300 authentic to the dish. I want to toast them. 139 00:05:37,266 --> 00:05:39,166 That just brings out the flavor of the spices. 140 00:05:39,967 --> 00:05:41,867 -Chefs, 16 minutes left. -[clapping] 141 00:05:43,300 --> 00:05:45,900 Rajesh, choila, it's a kind of a salad? 142 00:05:46,834 --> 00:05:48,000 It is a salad, but it's sauteed mushrooms. 143 00:05:49,033 --> 00:05:50,266 OK, so who do you have with you in the audience? 144 00:05:50,900 --> 00:05:51,367 Oh, I've got my wife here. 145 00:05:52,300 --> 00:05:53,567 -Oh, hi! -And she's more excited than I am. 146 00:05:54,367 --> 00:05:54,967 You're his good luck charm, right? 147 00:05:55,467 --> 00:05:56,000 -Yeah. -Awesome. 148 00:05:56,800 --> 00:05:57,500 -Best of luck, Rajesh. -Thank you. 149 00:05:58,734 --> 00:06:02,567 Now I'm making tempura batter using A.P. flour, rice flour, 150 00:06:03,500 --> 00:06:05,100 eggs, and water. -Tempura, what a great idea. 151 00:06:05,667 --> 00:06:06,100 We gotta keep it simple. 152 00:06:07,066 --> 00:06:08,300 There'll be enough flavor to take Bobby down? 153 00:06:09,433 --> 00:06:11,000 I'm gonna season it well. I'll get the broth seasoned. 154 00:06:11,834 --> 00:06:14,500 Best of luck. Just under 13 minutes. 155 00:06:15,433 --> 00:06:16,367 The tempura batter is looking really good. 156 00:06:17,433 --> 00:06:18,667 My question is, what's it gonna be flavored with? 157 00:06:19,667 --> 00:06:21,967 Also, how you cut these mushrooms is a big deal 158 00:06:22,633 --> 00:06:23,767 because they're very dense. 159 00:06:24,734 --> 00:06:26,200 There's a chance they might not cook through. 160 00:06:27,400 --> 00:06:29,166 [Rajesh] Mushrooms can have a bland taste, so I'm using some 161 00:06:30,133 --> 00:06:31,900 tomato, jalapeno, and garlic, and it's gonna 162 00:06:32,734 --> 00:06:33,667 be more of a dressing for my salad. 163 00:06:34,734 --> 00:06:36,767 Traditionally in Nepalese cooking, especially when 164 00:06:37,867 --> 00:06:39,567 there are momos, which are dumplings, there's always 165 00:06:40,767 --> 00:06:41,700 a spicy tomato sauce. -[Carson] And what are they called? 166 00:06:42,400 --> 00:06:43,367 -Momos. -What did you call me? 167 00:06:45,200 --> 00:06:47,200 -[Bobby] Eight minutes. -I'll be right back. 168 00:06:48,233 --> 00:06:49,567 [Hideki] I feel like there's some color missing. 169 00:06:50,600 --> 00:06:52,300 So I grab shishito peppers and get the vegetables 170 00:06:52,734 --> 00:06:53,467 in the fryer. 171 00:06:54,600 --> 00:06:55,166 Frying mushrooms takes some of the moisture out of it, 172 00:06:56,133 --> 00:06:57,567 so you kind of get a hearty mushroom taste. 173 00:06:58,266 --> 00:06:59,166 So what's the plan for these? 174 00:07:00,233 --> 00:07:01,667 So I'm gonna plate these separately with a little 175 00:07:02,066 --> 00:07:02,667 side broth. 176 00:07:03,433 --> 00:07:04,867 Like a dipping sauce slash broth. 177 00:07:05,533 --> 00:07:06,100 But what's the flavor here? 178 00:07:07,300 --> 00:07:08,667 I don't even know if he's put any flavoring in the batter. 179 00:07:09,834 --> 00:07:11,066 -You know, we're feeling good about time? -I think so. 180 00:07:11,900 --> 00:07:12,867 Let's hear it for Hideki, everybody. 181 00:07:13,734 --> 00:07:15,400 -[cheering] -I'm gonna pop over here. 182 00:07:16,367 --> 00:07:18,367 Rajesh and the stylish headwear headquarters. 183 00:07:18,734 --> 00:07:19,300 Thank you. 184 00:07:20,233 --> 00:07:20,767 Is there some kind of dressing happening? 185 00:07:21,667 --> 00:07:23,000 Yes. It's freshly made cooked tomatoes. 186 00:07:24,000 --> 00:07:24,800 -That looks spicy. -Rajesh, keep cooking, dude. 187 00:07:25,467 --> 00:07:26,266 Keep cooking. Multi-task. 188 00:07:27,600 --> 00:07:28,500 Yeah, keep cooking. Don't let me distract you. I'm not even here. 189 00:07:29,066 --> 00:07:30,767 Only three minutes left. 190 00:07:32,033 --> 00:07:33,567 [Rajesh] Now I'm mixing mushrooms, the dressing, and the spices 191 00:07:34,467 --> 00:07:36,000 all together for my salad, with cilantro, 192 00:07:36,934 --> 00:07:38,367 scallions, and lemon juice. I feel great. 193 00:07:39,500 --> 00:07:40,767 This is the dish I wanted to do, so I'm happy with what 194 00:07:41,500 --> 00:07:42,600 I created. -[Bobby] 45 seconds. 195 00:07:42,900 --> 00:07:43,867 Whoo! 196 00:07:44,934 --> 00:07:46,800 [Hideki] I start plating the broth into the ramekins. 197 00:07:47,200 --> 00:07:48,400 Oh, my god. 198 00:07:49,734 --> 00:07:51,200 [Hideki] Time's ticking, so I'm taking the tempura out of the fryer 199 00:07:52,000 --> 00:07:52,767 and just go straight to the plate. 200 00:07:54,033 --> 00:07:55,800 I'm a little nervous about not being able to taste my tempura, 201 00:07:56,900 --> 00:07:59,100 but I'm confident the mushrooms are cooked perfectly. 202 00:07:59,900 --> 00:08:02,200 [audience] Seven, six, five, four, 203 00:08:02,900 --> 00:08:05,200 three, two, one. -[bell rings] 204 00:08:05,834 --> 00:08:07,867 -[Maneet] Whoo! -Good job. 205 00:08:09,667 --> 00:08:11,300 Nice job, chef. Beautiful. 206 00:08:13,567 --> 00:08:16,166 There's nothing more joyous than beating our little 207 00:08:16,700 --> 00:08:17,367 Robert William Flay. 208 00:08:17,734 --> 00:08:18,567 [laughing] 209 00:08:19,567 --> 00:08:22,166 And to see who's going to take down Bobby Flay, 210 00:08:23,600 --> 00:08:26,867 it's going to come down to who used the king trumpet mushrooms better. 211 00:08:27,734 --> 00:08:29,000 Chef Hideki, what did you make today? 212 00:08:30,133 --> 00:08:32,900 I made a king trumpet mushroom tempura with shishitos. 213 00:08:34,767 --> 00:08:38,467 This broth that you've created has these wonderful flavors 214 00:08:39,667 --> 00:08:41,900 and lifts the dish, and I think that was very much needed. 215 00:08:43,100 --> 00:08:45,166 Though the idea of the tempura was a great one, if you had 216 00:08:46,166 --> 00:08:47,500 added flavoring to it, you would have augmented 217 00:08:48,367 --> 00:08:49,467 that bite, because right now it's bland. 218 00:08:50,367 --> 00:08:52,066 I did love the shishito because, you know, 219 00:08:53,300 --> 00:08:54,367 sometimes the mushrooms can be a little boring, and that gave 220 00:08:55,333 --> 00:08:56,166 us something a little bit different texture. 221 00:08:56,867 --> 00:08:58,166 The tempura idea, very smart. 222 00:08:59,200 --> 00:09:00,400 But it just didn't have that crunch that we were 223 00:09:00,800 --> 00:09:01,667 looking for. 224 00:09:02,533 --> 00:09:03,967 Chef Rajesh, what did you make today? 225 00:09:04,834 --> 00:09:06,100 I've got a king trumpet mushroom choila, 226 00:09:06,934 --> 00:09:08,166 which basically is a mushroom salad. 227 00:09:10,300 --> 00:09:13,467 What you have created in terms of flavor is amazing, 228 00:09:14,433 --> 00:09:16,367 but the vegetables are very haphazardly cut. 229 00:09:17,633 --> 00:09:20,467 So if I get one bite which is perfect, the next bite could be 230 00:09:21,533 --> 00:09:22,867 overwhelming because there's too much onions in it. 231 00:09:23,967 --> 00:09:25,567 A mushroom is not very flavorful, so you did a great 232 00:09:26,700 --> 00:09:28,767 job of amping up the flavor by surrounding it with all 233 00:09:29,200 --> 00:09:29,767 these things. 234 00:09:30,767 --> 00:09:31,166 You get the spiciness, you get the brightness. 235 00:09:32,266 --> 00:09:33,767 To Maneet's point, I just had, like, a big chunk of 236 00:09:34,166 --> 00:09:34,867 raw garlic, 237 00:09:35,734 --> 00:09:36,800 it was shocking and not in a great way. 238 00:09:37,934 --> 00:09:40,066 The plate isn't perfect, but I know I've got the flavors 239 00:09:41,133 --> 00:09:42,600 in there, so I'm hopeful that this will take me to 240 00:09:43,033 --> 00:09:44,100 the next round. 241 00:09:44,934 --> 00:09:47,367 Moving on to beat Bobby tonight is... 242 00:09:50,300 --> 00:09:51,667 Chef Rajesh. 243 00:09:52,033 --> 00:09:52,967 [cheering] 244 00:09:54,000 --> 00:09:55,567 [Hideki] I'm feeling bummed. 245 00:09:56,700 --> 00:09:57,467 There's a lot of things I could have done differently, 246 00:09:58,166 --> 00:09:59,667 but I'm happy I got to be here. 247 00:10:00,667 --> 00:10:01,800 For somebody to beat Bobby, they have to bring 248 00:10:02,633 --> 00:10:03,867 their flavor game, and you got that. 249 00:10:04,633 --> 00:10:05,266 And you have a better outfit on. 250 00:10:05,633 --> 00:10:06,400 Thank you. 251 00:10:11,467 --> 00:10:12,467 Rajesh, way to go. 252 00:10:13,433 --> 00:10:14,066 You brought the hat, you brought the flavor. 253 00:10:14,934 --> 00:10:15,367 You feeling good about round two, huh? 254 00:10:15,767 --> 00:10:16,367 Very, 100%. 255 00:10:17,133 --> 00:10:17,467 So, what are we cooking tonight? 256 00:10:18,133 --> 00:10:18,467 What's your signature dish? 257 00:10:19,300 --> 00:10:21,000 So, my signature dish tonight is... 258 00:10:23,767 --> 00:10:25,300 chicken momo. -Chicken momos. 259 00:10:25,800 --> 00:10:26,900 -Oh, oh. -Ah-ha! 260 00:10:27,300 --> 00:10:28,166 Oh, my god. 261 00:10:29,233 --> 00:10:30,567 I've never made them, but Maneet was talking about 262 00:10:31,467 --> 00:10:32,300 them a little bit while you were cooking. 263 00:10:33,500 --> 00:10:34,200 -You're welcome. -That's not really gonna help me very much. 264 00:10:34,734 --> 00:10:35,667 He's a momo virgin. 265 00:10:36,033 --> 00:10:37,300 [laughing] 266 00:10:38,333 --> 00:10:40,400 45 minutes on the clock, and your time starts now. 267 00:10:41,266 --> 00:10:42,300 [Maneet] Whoo-hoo! Go, go, go, go, go! 268 00:10:46,567 --> 00:10:48,967 I have been eating momos my entire life. 269 00:10:49,667 --> 00:10:50,700 -Right. -Momos are dumplings. 270 00:10:51,633 --> 00:10:53,400 Traditionally, it's either goat or buffalo. 271 00:10:54,767 --> 00:10:57,667 -Oh, wow. -They are spices like cumin, coriander, ginger, so really 272 00:10:58,500 --> 00:10:59,000 a lot of flavor in it. -[Carson] OK. 273 00:11:00,233 --> 00:11:01,400 It can be served in broth, but usually there's a dipping 274 00:11:02,567 --> 00:11:05,066 sauce on the side, usually tomato-based, and spicy. -OK. 275 00:11:06,333 --> 00:11:09,000 Rajesh, why do you think that this is the dish to beat Bobby? 276 00:11:10,066 --> 00:11:11,767 So Bobby has never made this dish, so that's one of 277 00:11:12,467 --> 00:11:13,567 the reasons I want to make it. 278 00:11:14,667 --> 00:11:16,266 So momo to any Nepalese is very close to their heart. 279 00:11:17,233 --> 00:11:18,500 Any gathering, momo is like a crucial thing. 280 00:11:19,567 --> 00:11:21,467 I'm making chicken momo with tomato cilantro sauce, 281 00:11:22,100 --> 00:11:23,266 and a tomato sesame jhol. 282 00:11:24,300 --> 00:11:25,700 The first thing I start working on is my aromatics 283 00:11:26,767 --> 00:11:28,767 for my stuffing, ginger, garlic, red and green onion, 284 00:11:29,734 --> 00:11:31,066 and green cabbage to bring that crunchiness. 285 00:11:31,834 --> 00:11:33,166 Now I'm adding cumin, coriander, 286 00:11:33,867 --> 00:11:34,467 turmeric, and cayenne pepper. 287 00:11:35,333 --> 00:11:36,700 How many times have you made this dish? 288 00:11:37,600 --> 00:11:38,867 -Probably 10,000 times. -[Carson] Oh, wow. 289 00:11:39,667 --> 00:11:41,200 10,000, but who's counting, right? 290 00:11:42,633 --> 00:11:44,166 [Bobby] Nepalese food, you know, I really don't know very much about it. 291 00:11:45,266 --> 00:11:45,967 I know I can make something flavorful, so I'm making 292 00:11:46,900 --> 00:11:49,000 chicken momos with a tomato chutney sauce, 293 00:11:49,633 --> 00:11:50,567 and a green chili yogurt. 294 00:11:51,633 --> 00:11:53,467 I start working on my tomato chutney with shallots, 295 00:11:54,300 --> 00:11:55,266 ginger, and garlic, canned tomatoes, 296 00:11:56,300 --> 00:11:57,800 some pomegranate molasses, and some tomato paste. 297 00:11:58,633 --> 00:12:00,066 Bobby's bringing out all the spices. 298 00:12:00,500 --> 00:12:01,800 All the spices. 299 00:12:03,000 --> 00:12:04,900 [Bobby] Curry, some coriander, some cumin, and some honey. 300 00:12:06,000 --> 00:12:07,800 Definitely some Indian inspiration in here, for sure. 301 00:12:09,000 --> 00:12:10,000 I'm certainly not going for authenticity, because I don't 302 00:12:10,567 --> 00:12:11,100 even know what it is. 303 00:12:11,900 --> 00:12:14,066 It's time I get started on my sauce 304 00:12:14,767 --> 00:12:15,800 with tomatoes, ginger, garlic. 305 00:12:17,033 --> 00:12:19,567 Bobby is making the sauce with canned tomatoes, while Rajesh 306 00:12:20,000 --> 00:12:20,700 is using fresh. 307 00:12:21,667 --> 00:12:23,967 It's more rustic, whereas Bobby's is refined 308 00:12:24,500 --> 00:12:25,300 and, like, Italian. 309 00:12:26,567 --> 00:12:28,367 -Yes. -The sauce is supposed to have some kick, so I'm adding 310 00:12:29,100 --> 00:12:31,300 Thai chili. -35 minutes left. 311 00:12:31,667 --> 00:12:32,600 [cheering] 312 00:12:33,700 --> 00:12:35,967 -How is it going? -So far, so good. 313 00:12:36,667 --> 00:12:37,467 I've got the sauce heating up. 314 00:12:38,400 --> 00:12:39,200 I'm making the second sauce to go with it. 315 00:12:40,266 --> 00:12:41,667 -More like a broth kind of sauce. -OK, fantastic. 316 00:12:43,033 --> 00:12:45,166 [Rajesh] Now I'm adding ground chicken and some butter to my stuffing 317 00:12:45,967 --> 00:12:47,367 mix to avoid the chicken to be dry. 318 00:12:48,033 --> 00:12:49,200 -Best of luck. -Thank you. 319 00:12:50,033 --> 00:12:51,667 Oh, Bobby, I think you're in trouble. 320 00:12:52,600 --> 00:12:53,867 -You do? -[Bobby] I'm making tomato sauce. 321 00:12:55,000 --> 00:12:56,600 You know that this is Nepalese and not, like, Italian? 322 00:12:57,166 --> 00:12:57,700 I'm a little worried. 323 00:12:58,500 --> 00:12:59,166 Do you want me to give you a hint? 324 00:12:59,700 --> 00:13:00,967 -Yeah, sure. -Run. 325 00:13:01,834 --> 00:13:03,400 -[laughing] -[Maneet] 32 minutes left. 326 00:13:05,166 --> 00:13:09,467 On Bobby's station, there was a sauce, but he hasn't even 327 00:13:10,200 --> 00:13:10,567 started working on the filling. 328 00:13:11,633 --> 00:13:13,166 Rajesh has his filling, and he's going to be making 329 00:13:13,567 --> 00:13:14,200 two sauces. 330 00:13:15,133 --> 00:13:15,667 [Bobby] So now I start making the filling. 331 00:13:16,700 --> 00:13:18,667 I have some cooked shallots, ginger, and garlic, 332 00:13:19,600 --> 00:13:20,567 a little bit of honey, and then some curry 333 00:13:21,000 --> 00:13:21,867 and some cumin. 334 00:13:23,033 --> 00:13:24,367 So the one thing about momos is that the filling is never 335 00:13:25,433 --> 00:13:26,867 cooked, and as you're steaming it, that's the time 336 00:13:27,867 --> 00:13:28,467 when the entire... -Oh, that's when it happens. 337 00:13:29,667 --> 00:13:32,100 Yes, because if you are putting something warm in a dumpling 338 00:13:32,900 --> 00:13:35,166 and then you steam it, it'll burst. 339 00:13:36,333 --> 00:13:37,867 I watered the edges of the momo wrapper to make sure that 340 00:13:38,667 --> 00:13:39,600 it sticks together when I seal them. 341 00:13:40,667 --> 00:13:42,200 When folding the momo, you want to give some design 342 00:13:42,500 --> 00:13:43,266 on top. 343 00:13:44,300 --> 00:13:45,500 You want it to look like momo and not empanada. 344 00:13:46,200 --> 00:13:46,567 [Maneet] That looks beautiful. 345 00:13:47,367 --> 00:13:48,567 Ooh, less than half an hour left. 346 00:13:49,633 --> 00:13:52,166 It just seems like Rajesh is so much further ahead. 347 00:13:52,700 --> 00:13:53,667 [Maneet] Yes, he is. 348 00:13:55,100 --> 00:13:56,567 [Carson] I mean, I feel so bad for Bobby, struggling in his own kitchen. 349 00:13:57,200 --> 00:13:57,767 -Bless him. -[laughing] 350 00:14:03,367 --> 00:14:05,000 [Maneet] 23 minutes to go! 351 00:14:05,433 --> 00:14:06,567 ♪ Let's go ♪ 352 00:14:07,333 --> 00:14:08,767 So, Bobby put onions with spices, 353 00:14:09,467 --> 00:14:10,567 -Oh. -and then he chilled it, 354 00:14:11,800 --> 00:14:13,767 and that is what he's adding for flavoring in the chicken mix. 355 00:14:14,800 --> 00:14:15,867 I'm gonna put some chicken fat in there as well, 356 00:14:16,934 --> 00:14:18,667 for some juiciness. -Let me go razzle-dazzle 'em. 357 00:14:19,600 --> 00:14:22,767 -AKA Operation Distraction. -[Maneet] Yes. 358 00:14:23,934 --> 00:14:28,200 -[cheering] -Do not be dazzled by my bedazzled baton. 359 00:14:29,200 --> 00:14:31,600 Tell me, who are you -- ho! God, I caught it. 360 00:14:33,066 --> 00:14:35,567 That looks delicious. That's your filling? 361 00:14:36,300 --> 00:14:36,567 [Bobby] That's my chicken, yeah. 362 00:14:37,367 --> 00:14:38,767 And then here is your dipping sauce. 363 00:14:39,800 --> 00:14:40,667 [Bobby] It's my tomato sauce. Want to taste it? 364 00:14:41,467 --> 00:14:42,767 I'm gonna turn into a momo-sexual. 365 00:14:43,133 --> 00:14:44,367 [laughing] 366 00:14:45,300 --> 00:14:46,567 It's delicious. 367 00:14:47,367 --> 00:14:49,166 All right, I'll be just over here. 368 00:14:49,600 --> 00:14:50,367 See you later. 369 00:14:51,100 --> 00:14:53,166 Oh, these dumplings look so nice. 370 00:14:54,166 --> 00:14:56,367 They're like little handbags and works of art. 371 00:14:56,934 --> 00:14:57,967 And then the chutney. 372 00:14:58,934 --> 00:14:59,767 [Rajesh] I'm gonna blend it with some cilantro. 373 00:15:00,500 --> 00:15:01,400 Sounds like it's going to be 374 00:15:01,700 --> 00:15:03,667 amazing. 375 00:15:04,700 --> 00:15:06,600 All right, 19 minutes and 22 seconds, everybody. 376 00:15:07,166 --> 00:15:08,000 [slight ringing of bell] 377 00:15:09,200 --> 00:15:11,567 -Oh, that didn't work. -[Rajesh] Now my momos are folded. 378 00:15:12,266 --> 00:15:13,200 It's time to get them steamed. 379 00:15:14,734 --> 00:15:17,200 -I tasted Bobby's chutney, and it tasted very tomato-y. -Was there raw spice? 380 00:15:18,333 --> 00:15:19,100 [Carson] Wasn't even the spice, it was just very acid-y. 381 00:15:20,033 --> 00:15:21,367 I was getting heartburn just looking at it. 382 00:15:21,667 --> 00:15:22,467 Yeah. 383 00:15:23,567 --> 00:15:25,166 Bobby's also really struggling with making the momos. 384 00:15:25,734 --> 00:15:26,767 -Making them. -Yes. 385 00:15:27,734 --> 00:15:28,367 [Bobby] This is the part that I don't like. 386 00:15:29,200 --> 00:15:29,900 I feel like I have, like, 10 thumbs. 387 00:15:30,834 --> 00:15:31,367 You need me to teach you how to wrap Bobby? 388 00:15:31,934 --> 00:15:32,467 Yeah, that'd be great. 389 00:15:33,300 --> 00:15:34,667 I believe that's called shade, Bobby. 390 00:15:35,100 --> 00:15:36,567 It's all right. 391 00:15:37,633 --> 00:15:38,767 It may not look pretty, but I have to get this done. 392 00:15:39,900 --> 00:15:42,300 If he doesn't start cooking it right now, we might get 393 00:15:42,767 --> 00:15:43,900 raw momos. Ugh. 394 00:15:45,233 --> 00:15:46,667 [Bobby] So I want to pan sear them just to get a little texture on 395 00:15:47,367 --> 00:15:47,767 them, and then I'll steam them. 396 00:15:48,633 --> 00:15:49,266 So this actually is a great technique. 397 00:15:50,367 --> 00:15:52,266 You let it sear and then pour water in it, and then 398 00:15:53,433 --> 00:15:54,767 you cover it, so then it's, yeah. -It steams it well. 399 00:15:55,700 --> 00:15:57,000 That actually sounds annoyingly delicious. 400 00:15:57,667 --> 00:15:59,367 It is annoyingly delicious. 401 00:16:00,367 --> 00:16:01,066 [Rajesh] Now I've got my tomato sauce ready. 402 00:16:02,233 --> 00:16:04,000 Then I take a very tiny bit of the sauce, and I add some 403 00:16:04,900 --> 00:16:06,367 water, lemon juice, sesame seeds, salt, 404 00:16:07,233 --> 00:16:08,500 and some Sichuan pepper, and blend it for 405 00:16:09,333 --> 00:16:11,567 my jhol broth. -Seven minutes, chefs. 406 00:16:12,000 --> 00:16:12,567 [Maneet] Whoo! 407 00:16:12,934 --> 00:16:13,900 [clapping] 408 00:16:15,000 --> 00:16:16,700 I've got a sauce for you to try. 409 00:16:17,734 --> 00:16:20,367 Oh, we're having chutney? Oh, it looks gorgeous. 410 00:16:20,800 --> 00:16:21,600 -Ooh. -Wow. 411 00:16:22,467 --> 00:16:23,266 -That's spicy. -It's got a kick to it. 412 00:16:24,400 --> 00:16:24,767 [Maneet] It's got a kick to it. What's the second sauce? 413 00:16:25,367 --> 00:16:26,200 -That's the broth. -OK. 414 00:16:27,467 --> 00:16:29,367 That one's nuttier, more sesame. 415 00:16:30,200 --> 00:16:31,100 -[Maneet] Sesame. -I like that one. 416 00:16:31,734 --> 00:16:32,266 -Awesome. -You're happy? 417 00:16:33,300 --> 00:16:34,567 -Very. -Come on, guys, you think Rajesh got it? 418 00:16:34,934 --> 00:16:36,166 [cheering] 419 00:16:37,367 --> 00:16:39,967 So now I take the tomato chutney that I blended 420 00:16:41,133 --> 00:16:42,867 and slathered on the plate, and then I make a hot sauce 421 00:16:43,700 --> 00:16:45,166 with serrano chilis, vinegar, honey, 422 00:16:46,133 --> 00:16:47,200 and cilantro, and I fold it into the yogurt. 423 00:16:48,400 --> 00:16:51,467 So, Bobby, we did get to try the chutneys that Rajesh made. 424 00:16:52,166 --> 00:16:53,500 Yeah. How are they? Amazing? 425 00:16:54,400 --> 00:16:54,900 The way they're supposed to be. Delicious! 426 00:16:55,567 --> 00:16:56,266 [Bobby] Good. I love that. 427 00:16:57,266 --> 00:16:58,400 This little pepper top looks like a little hat! 428 00:16:59,333 --> 00:17:00,367 Oh, look how darling you could wear that to 429 00:17:01,166 --> 00:17:02,000 the Kentucky Derby. -[Maneet] Aw. 430 00:17:03,467 --> 00:17:06,100 -Coming up on four minutes! -Four minutes everybody! 431 00:17:06,533 --> 00:17:07,600 Best of luck! 432 00:17:08,767 --> 00:17:10,266 [Rajesh] I want to give a different texture to the judges, 433 00:17:11,433 --> 00:17:12,800 so I pan-fried some of my momos just to give a nice char. 434 00:17:13,667 --> 00:17:15,100 Then I start my plating with the sauce, 435 00:17:16,000 --> 00:17:17,467 one pan-fried momo and two steamed momos. 436 00:17:18,633 --> 00:17:20,166 I want to serve the jhol on the side so that the judges 437 00:17:20,867 --> 00:17:21,867 taste both sauces separately. 438 00:17:22,500 --> 00:17:23,667 [Maneet] One minute to go! 439 00:17:24,867 --> 00:17:25,867 [Bobby] So I plate three of the dumplings with the crusted 440 00:17:27,066 --> 00:17:29,367 side up, and then I put some toasted sesame seeds, some of 441 00:17:30,500 --> 00:17:32,000 the green chili yogurt, and I finish it with lime zest. 442 00:17:32,567 --> 00:17:36,000 Ten, nine, eight, seven, 443 00:17:36,433 --> 00:17:39,100 six, five, four, 444 00:17:39,533 --> 00:17:41,767 three, two, one. 445 00:17:42,300 --> 00:17:43,900 -Whoo! -[cheering] 446 00:17:45,000 --> 00:17:46,967 [Rajesh] This is a dish that is so close to my heart. 447 00:17:47,400 --> 00:17:48,166 I feel great. 448 00:17:49,000 --> 00:17:51,467 Rajesh's momos look picture-perfect. 449 00:17:52,367 --> 00:17:53,767 I don't know, Bobby's looks really good. 450 00:17:54,867 --> 00:17:55,700 [Bobby] I think I made some good-tasting dumplings. 451 00:17:56,667 --> 00:17:57,400 Whether they're momos or not, I don't know. 452 00:17:58,000 --> 00:17:58,700 -Nice job. -Thank you. 453 00:17:59,066 --> 00:17:59,867 Beautiful. 454 00:18:01,800 --> 00:18:03,767 Tonight's challenge was a chicken momo. 455 00:18:04,633 --> 00:18:05,767 And now we would like to introduce you 456 00:18:06,200 --> 00:18:07,166 to the judges. 457 00:18:08,233 --> 00:18:10,100 First up, the chef-owner of East Wind Snack Shop, 458 00:18:10,533 --> 00:18:11,266 Chris Cheung. 459 00:18:12,400 --> 00:18:17,500 The co-owner of Rai Rai Ken and Ban Rai, Sakura Yagi. 460 00:18:18,667 --> 00:18:22,467 And the chef-owner of While in Kathmandu, Bikash Kharel. 461 00:18:22,900 --> 00:18:23,567 [Maneet] Whoo! 462 00:18:24,934 --> 00:18:28,367 Judges, you can start with the first chicken momo in front of you. 463 00:18:34,266 --> 00:18:37,667 The chef that made these really knows how to fold a pretty momo 464 00:18:38,900 --> 00:18:42,066 and went well with the sauce, but when you use these skins, 465 00:18:43,000 --> 00:18:44,467 those pleats tend to dry out a little bit 466 00:18:45,000 --> 00:18:45,967 right after cooking. 467 00:18:47,000 --> 00:18:48,266 So that's pretty much my only knock on the dish. 468 00:18:49,266 --> 00:18:51,266 I thought the plating was absolutely gorgeous. 469 00:18:52,200 --> 00:18:54,200 The chutney in the middle, super fragrant, 470 00:18:54,700 --> 00:18:55,266 really delicious. 471 00:18:56,233 --> 00:18:57,867 Eating it together with the momo was a really 472 00:18:58,367 --> 00:18:59,000 nice combination. 473 00:18:59,767 --> 00:19:00,900 I think the jhol wasn't necessary. 474 00:19:01,667 --> 00:19:03,800 The plate itself was great as is. 475 00:19:04,700 --> 00:19:06,100 The design of the momo itself is folded. 476 00:19:06,800 --> 00:19:07,467 It's how a Nepali momo is done. 477 00:19:08,700 --> 00:19:11,600 The flavor content of the momo itself was as good as I could 478 00:19:12,166 --> 00:19:12,867 make as authentic momo. 479 00:19:14,066 --> 00:19:16,100 I think for the jhol, if it was served with the momo in it, 480 00:19:16,867 --> 00:19:17,400 would have made a big difference. 481 00:19:18,500 --> 00:19:20,066 Not doing that kind of took away from the essence of 482 00:19:21,000 --> 00:19:22,166 jhol itself. -All right, thank you, judges. 483 00:19:22,867 --> 00:19:23,567 We'll have you switch plates. 484 00:19:30,667 --> 00:19:33,300 This momo, I couldn't stop eating it with this 485 00:19:33,734 --> 00:19:34,400 yogurt sauce. 486 00:19:35,467 --> 00:19:36,800 The momo had this beautiful caramelization on it. 487 00:19:37,500 --> 00:19:38,100 It was seared perfectly well. 488 00:19:39,100 --> 00:19:40,867 But when you use chicken as a filling, it's going 489 00:19:41,433 --> 00:19:42,300 to dry out a little bit. 490 00:19:43,066 --> 00:19:45,667 I thought this momo was super fun. 491 00:19:46,100 --> 00:19:46,800 It was juicy. 492 00:19:47,900 --> 00:19:49,700 Right when you bit into it, you could see the juices 493 00:19:50,133 --> 00:19:50,867 flowing inside. 494 00:19:51,934 --> 00:19:54,567 And the yogurt, as well as the chutney, went really 495 00:19:55,500 --> 00:19:56,767 well together. -The plating was super nice. 496 00:19:57,567 --> 00:19:58,500 The momos were seared really nice. 497 00:19:59,500 --> 00:20:01,266 I personally was not a big fan of the chutney. 498 00:20:02,367 --> 00:20:03,700 Great sauce by itself, but for the flavor profile of 499 00:20:04,533 --> 00:20:05,500 a momo, this was a little overpowering. 500 00:20:06,567 --> 00:20:08,166 -Thank you, judges. -There can only be one winner. 501 00:20:08,734 --> 00:20:09,767 Here are your ballots. 502 00:20:11,066 --> 00:20:13,266 I'm proud that judges are seeing the authenticity in my momo. 503 00:20:14,300 --> 00:20:16,367 So at this point, I think the decision's 50-50. 504 00:20:17,333 --> 00:20:19,467 All right, we have a split decision tonight. 505 00:20:20,000 --> 00:20:22,266 And the winner is... 506 00:20:25,867 --> 00:20:27,367 Chef Bobby Flay. -Oh, wow. 507 00:20:27,800 --> 00:20:28,700 I'm surprised. 508 00:20:30,367 --> 00:20:32,767 As a judge, you find some dishes that just 509 00:20:33,233 --> 00:20:33,767 make you happy. 510 00:20:34,567 --> 00:20:35,300 So that's why I went with this one. 511 00:20:36,233 --> 00:20:37,767 -Thank you. -Rajesh, you won in our books. 512 00:20:38,533 --> 00:20:39,100 -Great job tonight. -Thank you. 513 00:20:39,533 --> 00:20:40,367 Thank you, Chef. 514 00:20:41,633 --> 00:20:42,967 I'm proud of what I presented today and representing Nepalese 515 00:20:43,867 --> 00:20:46,467 cuisine here, that itself is a win to me. 516 00:20:47,567 --> 00:20:49,100 -Seriously -- [grunt] -I mean... 517 00:20:49,633 --> 00:20:50,400 How do you do this? 518 00:20:51,533 --> 00:20:53,000 The man hasn't been to Kalamazoo, let alone Kathmandu. 519 00:20:53,500 --> 00:20:54,467 Tell me about it. 520 00:20:55,233 --> 00:20:56,800 Looks like my momo stole the show.