All language subtitles for Diners.Drive-Ins.and.Dives.S46E06.1080p.WEB.h264-CBFM[eztv.re]

I'm Guy Fieri
and we're rolling out,

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

This trip...

Oh! Oh, yeah.

...we've got sloppy.

My gosh.

We got saucy.

Got me at hello.

And we got stuffed.

Wow, that's gonna be awesome.

Like, with El Salvadorian
specialties

in Los Angeles.

I don't care
where I'm at now, in L.A.,
I'd be driving to get this.

Authentic Indian in Oregon.

-Let's make more!
-[both laugh]

[Guy] Plus a funkalicious
spot in Savannah...

[Guy] Plus a funkalicious
spot in Savannah...

It's like a little carnival.

...plating up Puerto Rican

with pizzazz.

If your couch has a seatbelt,
put it on right now.

That's all right here,
right now,

on Triple-D.

[theme music playing]

So I'm here
in the Pooler neighborhood
of Savannah, Georgia

right over by the airport
with Iron Chef
Stephanie Izard.

And I'm here to check out

a joint where this guy
was on Triple-G twice.

a joint where this guy
was on Triple-G twice.

I said if I ever came here,

I'd come and check out...
What's wrong?

I just can't believe
what I'm seeing.
If the food inside

is half as bright and fun
as what's going on out here,

I'm hungry.

[Guy] I hope you like
Puerto Rican food,

'cause this is Chazito's.

Puerto Rico plate crispy

for Asher.

Chazito's exudes
Puerto Rican culture.

You just get
that island feel when
you walk in the door.

Plantain Me Crazy
for Christy.

And then the food comes out
and it's like,
the star of the show.

[Guy] But not just
the star of this show.

Give me the maceta.

[Guy] Because chef owner
Chaz Ortiz

has been
in the spotlight before.

We had him
on Guy's Grocery Games.

-Twice.
-Whoo!

-[Chaz] I loved it.
It was a great experience.
-[Guy] Right.

-I lost. Not really.
-Did you lose? Really?

No, 'cause
what did I tell you?

I already won
when I was there.

When you get there,
you've already won.

Three Mofongo Burgers.

Mofongo is one
of the major foods
in Puerto Rico.

I'd never had
a Puerto Rican burger
till now.

It just all comes together
in a really good way.

We're gonna start off
with sofrito, that's like
the Puerto Rican base.

-Olive oil, agua.
-[both] Agua.

-Onions in there. Garlic.
-Oh, there you go.

[Guy] Oh, look Mommy,
a milkshake.

[Guy] Oh, look Mommy,
a milkshake.

Kill vampires with this one.

Cilantro, culantro, peppers.

Give it a blend.

Okay, so this
is the foundation

of just about everything
we're dealing with.

-[Chaz] Yep.
-[Guy] Next step?

So, we're gonna make
the seasoning for the beef.

Beef base, sea salt,

sazon, cayenne.

-That's a lot of cayenne
for Puerto Rican food.
-Yeah. [laughs]

I know.

Paprika, chili flakes.

[Guy] Cumino and
black pepper.

-Yep.
-And that's the general
all-purpose rub?

-[Chaz] For my beef, yes.
-[Guy] All right, Chef.

-Burger time. All that.
-All this is going
in your burger meat?

[Chaz] Sofrito, sazon,

[Chaz] Sofrito, sazon,

steak seasoning, adobo,

beef seasoning
that we just made.

Garlic, garlic oil.

And a couple eggs.

-Whisk it up.
-[Chaz] I like to let it sit
for a little bit.

And then I'll form them.

-[Guy] Any cheese
on this? Any--
-Yes, provolone.

And the Chazito sauce
on both buns.

-And the what?
-[Chaz] Chazito sauce.

-What's that?
-It's my sauce.

Mayo, ketchup,

cumin, adobo.

-Mojo?
-[Chaz] Mojo.

Garlic oil and red wine.

Back up, back up.

-This goes on everything?
-Yep, everything.

[Guy] Burgers are cooking.

[Guy] Burgers are cooking.

Time to make the mofongo.

-[Chaz] We're starting off
with the platanos.
-[Guy] Okay.

Cut these into pieces,
flash fry 'em,

give 'em a smash.

I like to add the garlic oil.

-I'm like, too short for this.
-You are so eager to smash.

-I am.
-I can tell.

Butter, beef base.

I've never seen
this beef base thing,
but I'll give it you.

Adobo and platanos.

Oh, yeah.

-Lot of anger management
here, folks.
-[Stephanie laughs]

-This is great.
-[Chaz] Drop it like that.

-Right. Like that. Yes.
-And you're just gonna
mold it?

-That's all going
on one burger?
-Yep.

-So then I'll smack it on.
-It's all going on one burger?

-Yep.
-[laughs]

-Yep.
-[laughs]

[Guy] Okay,
Chazito sauce first.

[Chaz] And then the burger.

So, now we take this mofongo.

[Stephanie] I can't believe
that's all going on there.

[Chaz] Aguacate.

Top it off with a little flag.

Oh, yes.

My gosh.

It's definitely
not missing flavor.

[Guy] The mofongo,

is a texture I like.

Chewy, creamy.

Mmm-hmm.

[Stephanie] All that
different flavor you mixed
into the burger,

you can taste
all of those layers.

And that little bit of avocado
does help

And that little bit of avocado
does help

cut through
and the provolone's mild.

[Guy] The brioche bun
is perfect vessel for this.

You're getting what you love
of mofongo

in a handheld version.

Well done, bud.
I'm impressed.

Got a Mofongo Burger
for you, sir.

The burger's well-seasoned

and that sauce is delicious.

[man 1] The plantain
and the mofongo with that
little bit of cheese,

it's just like
a different taste
in every bite of the sandwich.

The sweetness is what catches
the attention the most.

How did you find this place?

There's not too much
out in this area
that catches my eye.

[Guy] How can this not
catch your eye though, right?

It's like a little carnival.

Puerto Rico Tostones.

Chaz is a lively guy,
so he brings that vibe
to his space

and it comes across
real well.

-Who's that?
-That's papi.

-That's you dad.
-Yeah.

And that's grandpa.

-[Guy] No.
-[Stephanie] What!

The OG chefs.

[Guy] Grandpa's a chef?

Yep, he had his original store
in Orocovis, Puerto Rico.

My dad is a chef too.
Chef trained, Le Cordon Bleu.

-What is going on
with this family?
-[laughs]

It's a lineage.

[woman 1] When you see that
someone truly

cares and loves what they do,
you wanna come back
and experience that again.

All right, what else
are we gonna do?

The Sloppy Poppy.

Sloppy for Maria.

Sloppy for Maria.

[man 2] He takes a traditional
Sloppy Joe,

he puts his mix into it.
It's great.

I'm gonna go
walk around outside.

Kind of shake this off a bit.
Don't go anywhere.

We're gonna go ahead
and add some beer,
and some mojo--

I thought it was just
for me to drink.

-No?
-Oh, you can,
I'll pour some more.

Yeah, but you already drank
three of them

and I keep refilling it.

And we're back
from the commercial so people
are gonna start talking.

That's why
I didn't let you drive.

[laughs]

Welcome back, Triple-D.
Hanging out
in Savannah, Georgia.

IC Chef Stephanie Izard
with us.

Chazito's is the name
of the joint.

If your couch has a seatbelt,
put it on right now.

Puerto Rico Tostones.

When you talk
about this place,
how do you describe it?

Good Latin food in Georgia.

[woman 2] Different, unique.

-Not what you typically
find in Savannah.
-No. Not at all.

Sloppy Poppy
with apple fries.

Sloppy Poppy
with apple fries.

[man 3] It's
shredded barbacoa,

melted cheese...

[woman 1] And grilled onions.

You're not gonna be
able to finish it. It's huge.

Now what are we into?

Beef round and some brisket.

I like the texture
from the round

and I like the fattiness
on the brisket.

And this seasoning
is the beef seasoning

-we made
at the very beginning.
-[Chaz] Yep.

Put them onions on there.

Cerveza and the mojo.

Leaves on top.

-Do you get flavor
from the leaves or it comes--
-Yes, you do.

It gives a little bit
of smokiness.

Ten, eleven hours,
200 degrees.

-Next step?
-The marinara.

Tomato sauce,

Tomato sauce,

mojo, sofrito,

beef seasoning, we're gonna
put it back in there.

[Guy and Chaz] Garlic oil.

-A boatload of sazon.
-[Stephanie] Yes.

-[Guy] Left over
pan drippings.
-And the cerveza?

So, this is gonna get
cooked down,

shred the meat,
mix it back in this.

Stew that down even further.

-So many steps.
-Anything else going
in the sandwich besides this?

-[Chaz] Guava barbecue sauce.
-Let's make another sauce.

Pureed mango and pineapple,
guava paste,

ketchup, sweet molasses.

-Worcestershire.
-[Chaz] Washashashashasha.

-Mojo.
-Brown sugar.

-Mojo.
-Brown sugar.

-Cayenne
-Black pepper.

-[Stephanie] Adobo.
-[Chaz] Salt, vinagre.

Nutmeg, garlic,

and spicy brown mustard.

-Are we cooking this?
-[Chaz] Thirty
to 45 minutes.

-[Guy] Okay, Chef.
-We're gonna cook
this Sloppy Jose.

I'm gonna cook it
with everything.
Vinegar, onions,

the barbecue sauce
cooked into it.

The sugars will
caramelize on this.

Give you that Sloppy Joe feel,
but a Sloppy Jose.

Tomato sauce
and barbecue sauce.

[Chaz] Yeah.
And the provolone cheese.

[Guy] How many times
have you had a Sloppy Joe?

We have a slopy goat.
So, it's goat meat on it.

Yeah? I'll make you one.

[Chaz] Ooey-gooey.

[Chaz] Ooey-gooey.

We're gonna drizzle it with
a little bit of sauce on top.

[Guy] It needed more sauce.

I was thinkin', "Gosh,
doesn't that look dry?"

All right.

Oh, yeah.

It's not lacking flavor
by any means.

I was thinking about
how you have
two different sauces on here,

are they gonna compete
with each other?

Are they gonna
work well together?
And it just

comes together as one
with all this acidity
from that vinegar,

from, the guava,
from the pineapple.

This is the kind
of flavor level that
people are looking for.

[Stephanie] That melty cheese
with all the flavor

that's soaked into the onions
is so delicious.

that's soaked into the onions
is so delicious.

[Guy] Textural meat, in terms
of the shred of the meat

is dynamite.

I've had a Sloppy Joe before,
but this is...

Extra sloppy. I don't even
know what to call it.

[Guy] It's a whole picnic
of a sandwich.

Sloppy Jose for you, sir.

[man 4] You can taste
all that flavor
with the fruits.

Mixing with that beef...

[woman 1] It's like a sweet
and a sour.
There's so many layers.

It's sinful.

Tripleta, walking in.

[man 3]
The Puerto Rican experience
I've had here just

puts the biggest smile
on my face.

It is absolutely delicious.

[Stephanie] There's so much
flavor in all of the food
that you have.

It's you.
And your food
is just amazing.

It's you.
And your food
is just amazing.

See you back at Triple-G,
and then you're mine.

Up next,

El Salvador with a spin
in Los Angeles.

It's not good at all.
It's outstanding.

Piling on the meat.

Come on down...
to shove it in your face.

And going prime time
with their pupusas.

I've had a lot of pupusas
in my day,

and that has got to be
one of the best I've had.

So, I'm here in the Pico-Union
neighborhood of Los Angeles.

Couple miles from downtown
and just a stone's throw

from the 10 freeway.

They call this
the "El Salvadorian corridor."

And well,
I'm checking out a place.

It's got one
of my favorite foods
in their name.

This is La Pupusa
Urban Eatery.

Table one, let me get
a queso carne asada.

It's like a hug.

That's what a pupusa is.

-Or you know,
like a little soul touch.
-Wow.

And La Mexicana Pupusa.

And La Mexicana Pupusa.

It's, uh, like a new take
on things that

we used to make at home
with my mom.

[Guy] And it's a twist
that Stephanie Figueroa

and Juan Saravia
are putting on the food
they grew up eating

with a nod to the city
they call home.

We were born here in L.A.
and we mix it up.

So, we showing what it's like

being from El Salvador,

but being raised here in L.A.

Pupusa chicharron for Juan.

Pupusa is basically
a thick corn masa tortilla.

And it's stuffed inside
with traditional flavors
of chicharron,

which is pork belly,
beans and cheese.

And of course,
the most important part

don't forget
the curtido and salsa on top.

don't forget
the curtido and salsa on top.

What are we making first?

So, we're making
our chicharron

-for our pupusas.
-Okay.

[Juan] So, we're gonna
take our pork shoulder,

add little bit of salt,

granulated garlic,

and some mustard.

[Guy] Is mustard a normal...

thing in El Salvadorian
cooking?

In a lot of it, yes.

-[Guy] Really?
-Yeah.

I mean, my grandmother--

I didn't see this coming,
I mean, in a million years.

And then we're going
to grind this?

[Juan] Uh, we're going
to fry this first
and then we're gonna grind it.

We're gonna add
our chicharron, tomatoes,

our onion and our red peppers.

-Salt, ground garlic,
chicken base.
-[Guy] That's it?

-Salt, ground garlic,
chicken base.
-[Guy] That's it?

-Yep.
-[Guy] Mixture's done.
Pupusa dough.

Pupusa dough, all right.
So, now we have
our corn flour.

We're gonna add salt, water.

[Guy] All of them
are made by hand?

All of them
are made by hand.

Putting our filling in.

[Guy] Pupusa's working.
Next up.

So, now we're doing
our curtido.

So, it's pickled cabbage.

This is the acidic relief,

-and the crunch,
and the freshness.
-Yes.

-Yeah, freshness.
Yes, exactly.
-Okay.

[Juan] We're gonna add carrots
to our cabbage,

onions,

water, salt,

vinegar, oregano,
Chile de Arbol.

That's gonna
have some spice.

That's gonna
have some spice.

And we add it our mix.

Wow, that's gonna be awesome.

What else are we gonna make?

[Juan] Salsa de tomate.

Water first.

Tomatoes, onions.

[Guy] Chile de Arbol.

[Juan] Ground garlic and salt.

-How long does this cook?
-[Juan] About 20 minutes.

We throw it in the blender.

-[Guy] All right, Chef,
we ready?
-[Juan] Here we go.

I didn't know
that pupusa meant "frisbee"

in the Flavortown language.

That thing is huge.

It's not good at all.
It's outstanding.

It's got... a ton of flavor.

A little bit of crunch
inside the pork,
I get that it's chicharron.

But it's the silkiness
and the creaminess
and the tenderness

of the pupusa itself

that's really, probably,
the most intriguing.

And the slaw,
the slaw is outrageous.

I don't care,
where I'm at in L.A.,
I'd be driving to get this.

Come on down to...
shove it in your face.

Thank you, Chef.

Thank you, Chef.

Una de chicharron.

The chicharron just provides
that little extra kick

of flavor.

It's a circle of love.
You know, for me,

this is just home,

and the fact that
I can come here
whenever I want,

to just rip a piece.

-Rip a--
-Get my curtido.

That's what I want
my shirt to say.

[man 5] My favorite part
about eating pupusas

is you get to get messy.

Get your hands dirty.

Shove it in your mouth,
enjoy it.

You're not judged here,
'cause that's how
we all eat it.

Table seven,
pan con pollo mexicana.

[man 1] I think
what really stands apart

is their L.A. style

is their L.A. style

kind of infused

into each of their items,
including the Carne
Guisada Burger.

Another Carne Guisada Burger
coming up.

[woman 1] So, typically
Carne Guisada,

think of like a beef stew

served over rice usually,
but it's a burger.

So, that's the twist.

It's really good with aioli
and a brioche bun.

What do you think
you're going to make?

-Well... [laughs]
-Well's a deep subject.

[Juan] A typical platter
that we eat in El Salvador
is Carne Guisada.

All right,
walk me through it.

[Juan] Typically
use beef loins,

some white hot mustard,

pepper, salt.

Again the mustard?

My grandma used mustard
a lot at our house.

My grandma used mustard
a lot at our house.

That's... that's how I grew up
making it.

[Guy] All right,
so we're gonna
brown the meat up,

and while it's browning,
make the sauce.

Bajio chillis.

-With the stems and seeds
and the whole thing.
-[Juan] Yep.

We're gonna add a little bit
of our season mix.

Pumpkin seeds, sesame seeds,
bay leaf, clove, peanuts.

Water, tomatoes, peppers,

-onions.
-[Guy] And salt.

[Juan] Then we add
our sauce to our meat.

And let that just sit there
and stew down
for about an hour.

-Yeah, about an hour.
-[Guy] Right before
it finishes

drop the potatoes
and the carrots in.

drop the potatoes
and the carrots in.

All right, so now
we're gonna be
putting together

-our Carne Guisada Burger.
-Hit it.

[Juan] Lettuce, nice Guisada.

Cooking enough that
it stays together and not
too much that it falls apart.

[Juan] So, we got our curtido
and we add little bit of mayo
to it.

[Guy] The same slaw that
we had before,

-now a little bit
of mayo on it.
-[Juan] Right.

Red onion, chipotle sauce

There you go, Chef.

[Guy] You get the sweetness
of those carrots in there.

And all that flavor
cooked through and when
you soak it up in that red...

And all that flavor
cooked through and when
you soak it up in that red...

and you get a little bit
of crunch from that slaw...

The sauce is outstanding.

I like a little spice coming
from the chipotle.

Really tender. Well done.

[woman 1] Guisada burger is,

delicious, it's juicy,
it's fresh.

[woman 1] It's a lot
of different textures

and flavors, all in one bite.

Super messy,
but super worth it.

Table two,
Chorizo Smash Burger.

-Legit?
-[man 2] Yes.

That thing's so legit.

[woman 2] There's
Salvadorian restaurants,

[woman 2] There's
Salvadorian restaurants,

probably, like,
every other corner
around here.

But this one in particular
is very unique

so I'll drive here, walk here
just to get this type of food.

I'm gonna tell you, man.

I've had a lot of pupusas
in my day

and that has got to be
one of the best I've had.

Keep it up.

Coming up,

a food cart
in a motel parking lot--

You buy three plates,
you get to get a room.

...cooking up
lights out Indian.

Mmm. Mmm!

Outstanding.

I mean, like, delicious.

I mean, like, delicious.

That'll put you right to bed.

I'm ready. Night, night.

[groans] Finally made it.

Here at the Cascade Lodge,
Bend, Oregon.

No, I'm not staying here.

No, I came here
to get great Indian food.

You see,
the husband and wife that

own this motel.

Well, the wife's
a big food fan,

and so they got a food trailer

and set up shop right here

in the parking lot,
making authentic
Indian food.

This is Anita's Kitchen.

I need more naan bread
in the kitchen.

I don't know how she packs
so much flavor in her dishes.

[woman 1] I don't think you
can get more authentic
Indian food

[woman 1] I don't think you
can get more authentic
Indian food

unless you go to India.

It's chicken korma.

[man 1] I just saw it
driving by, and I was like,

Indian food in the parking lot
of a motel.

It's... it's...
I don't even know,

like, I don't
even have words.

[Guy] This surprising spot
is the work of Anita Chopra,

who's bringing her
homeland flavors

to a motel in Oregon

that she owns
with her husband.

So, if you own the motel,
why did you
put the restaurant?

[Anita] Because that
is my passion.

My soul piece.

-That's what does this.
-Yeah.

-I have a plan to build
a restaurant right there.
-Right there?

Already in process.

Already in process.

And what type
of Indian food is this?

-Is this food
from all over India or just...
-No, North Indian.

Kadhi Pakoda for you.

The Kadhi Pakoda
is one of my favorite
dishes here.

It's the texture
of that fritter that I love.

It's fried perfectly.

And then this real,
light curry sauce on rice,

an amazing [laughs] dish.

-What are we making?
-It's Kadhi Pakoda.

No, that is curry. This is...

-Kadhi Pakoda?
-Yeah.

Pakoda is the fritters.

-[Guy] Kadhi is the sauce.
-[Anita] That's based
on yogurt.

Huh, there you go,
little Indian lesson for you.

[Anita] We are making yogurt.

[Anita] We are making yogurt.

-Heat up the milk.
-[Guy] To boiling?

Rest for half hour,
then turn down to 130.

And now you take
the culture of the yogurt

-from yesterday.
-Yeah.

So, mix it very well,

and keep at least
six to eight hours.

And now we...

You going to the basement?

-[laughs] No, I put...
-[Guy] I know.

-Don't leave.
-Oh, sorry.

-Making the sauce yogurt.
-Lot of yogurt.

[Anita] Chickpea flour.

Lots of water.

Boil, then put on low heat.

So, cook it 90 minutes.

So, cook it 90 minutes.

Next, heat up the oil.

-Cumin seed-- Yeah.
-[Guy] Fenugreek.

-Coriander, red chili.
-[Guy] Curry leaves.

-[Anita] Garlic, ginger.
-[Guy] Some ginger.

Always the duo. Jalapeno.

Onion, then some potatoes.

Cook for maybe
ten to 15 minutes.

Turmeric, red chili powder.

-[Guy] Spicy or just color?
-Spicy one.

-Salt. Yes.
-This is gonna flavor
the gravy that we have made.

-When do we make the fritters?
-Now.

Onions, potatoes.

-[Guy] Lot of spinach.
-Ginger.

[Guy and Anita] Jalapeno.

Pepper. This is red chili.

Pepper. This is red chili.

Turmeric, salt.

Chickpea flour.

Water.

-You mix all this together,
big pieces of onion like that.
-[Anita] Yeah.

Ready to fry now.

[Guy]
Kind of a loose... fritter.

Got me at hello.
Looks great.

So, this has got
a nice little crunch to it.

Oh! Oh, yeah.

Little garnish. Cilantro.

Mmm. Mmm!

Outstanding. I mean,
like, delicious.

It hits all the marks.

And that fritter is so funky

with all the texture
that you get from it.

What?

[laughs]

[Guy] And the real key
to it all,

is the tang from the yogurt.

-Good job.
-Thank you so much.

-Let's make more!
-[both laugh]

Plating Kadhi Pakoda.

And how delicious is that?

-It's really good.
-[man 1] It's all there.

[woman 2] The fritter's
full of flavor.

It's just so aromatic.
It tastes very authentic.

-Excellent.
-It's crazy.

Sean, pickup Samosa Channa.

[man 2] Anita's is great
because it presents

a simple dish,

but you get
all the notes there.

Butter Chicken ready to go.

Her Butter Chicken's got
the magic word in it,
which is "butter."

[man 2] That tangy yogurt
tomato sauce

really kind of ties
everything together

and makes for a good dish.

Butter Chicken is one
of the most famous

-of all Indian
dishes, right?
-Yes.

This is a special masala

as everything go in it.

[Guy] Black cardamom,
green cardamom, peppercorn.

-Cashews?
-Cashews.

Sugar, bay leaves,

-ginger.
-Ground garlic.

Cumin seeds, salt, cloves.

-Red chili flakes.
-Fennel seeds.

[Guy]
And the coriander leaves.
Got it.

[Guy]
And the coriander leaves.
Got it.

So, everybody
has a garam masala.

Garam masala
is kind of like saying salsa.

Okay? So, everybody
has their way
that they make it.

So, I am going
to marinate this chicken now.

-[Guy] All right.
-[Anita] Turmeric.

-Red chili powder. Spicy.
-Spicy?

[Anita] Paprika, garlic paste.

-[Guy] That's the garam masala
we just made.
-[Anita] Yogurt.

-And a little salt. How long
we gonna let this marinate?
-[Anita] One hour is enough.

Then cook in the butter.

So, when you say
Butter Chicken,

-you're really gonna
cook it in butter?
-Yeah.

Now I am going
to start the gravy.

-Cumin seed.
-Toast the seeds,
black cardamom.

-Cumin seed.
-Toast the seeds,
black cardamom.

[Anita] Cloves,
cinnamon sticks,

garlic and ginger,

and the jalapeno.

Onions going in for at least

-45 minutes to a hour.
-Until it's translucent.

[Anita] Tomatoes in it.

-Tomato paste?
-Tomato paste.

Now we're going to hit it
with the immersion blender.

Nice and smooth.

Then butter go in it.

-Not very much butter
for Butter Chicken.
-[laughs]

Turmeric, spicy
red chili powder,

paprika, masala

and salt.

Add the water.
Blend it again.

Add the water.
Blend it again.

Cook for ten minutes.

[Guy] Oh, little more butter.

Now we're really
amping it up.

-[Anita laughs]
-[Guy] And some heavy cream.

A lot went into this dish.

-[Anita] The chicken. Yeah.
-[Guy] And we serve this
over rice?

I'm ready. Night, night.

You buy three plates,
you get to get a room.

[Anita] And cilantro.

Mmm.

The chicken
is nice and tender.

And you do get

a little hint
of the silkiness

and the nuttiness
of the butter.

A little bit of spice to it.

A lot of depth of flavor.

But this gravy,
going on that rice...

But this gravy,
going on that rice...

-You have a gym here?
I'm gonna need one.
-[laughs]

Five minute
for the Butter Chicken.

I just like crave it.
I have to have it.

[man 3] The way she seasons
the chicken

in combination
with the yogurt sauce,

it just gives you that
warm fuzzy feeling.

Dal Makhani for you.

[giggles] This is
my perfect experience.

-That's awesome.
-[laughs]

This is absolutely
a destination spot,
I would say.

[Guy] It says,
"Authentic Indian Food."
I agree.

Awesome.

Awesome.

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

If you want to find
the recipes

to some of the joints
we visit,

well, go to foodnetwork.com.

I'll be looking for you
next time,

on Diners, Drive-ins
and Dives.

Get a utensil.

[Juan] Oh, typically,

we don't eat with our...
with utensils,

-but we eat it with our hands.
-[fork clatters]

What fork?

-I don't judge.
-[crew laughs]