All language subtitles for Kitchen.Nightmares.US.S08E10.1080p.HEVC.x265.MeGusta

- Port washington, new york.

Diwan was a pioneer
of indian cuisine

When it opened
its doors 35 years ago.

Run by husband and wife team,
bobby and margaret,

They were
the first to introduce

Exotic indian flavors
to this upscale neighborhood.

- Well, hello, welcome.
Welcome to diwan.

- One lamb biryani, medium,
one vegetable sampler,

Indian spicy.

- Give me some onions
and peppers.

- When I opened diwan,
port washington,

Within two weeks,
I had a restaurant full.

People loved my food.

- In our heyday,
diwan was very vibrant.

I mean, it was
the place to be seen,

And the line would go out
into the parking lot.

- But fierce local competition
is crippling their profits.

Today, there are about
40 or 50 indian restaurants

In just nassau county alone.

- And this
once packed restaurant

Is hemorrhaging money.

- To keep diwan afloat,
we have dipped

Into our retirement savings.

- Since covid, we put in
about $100,000 a year.

- In a desperate bid
to entice new customers...

- Ok, guys, let's go.

- Bobby keeps creating
new food concepts...

- I just wanted to see
how different cuisines

Share with each other
under one roof.

- Leaving
the diners confused...

- So, yes.

- And the staff in disarray.

- Table 24 is still not ready.

Make sure
you don't screw up the food.

Give me all the food together.

I don't want
my customers sitting

Over there without food!

I have been in this restaurant
for the last 15 years.

This is like
a little family for me,

And it hurts to see
the business suffering.

How much time it will take you?
Five, seven minutes?

Holy [bleep].

Those fellows
will finish eating by then.

The kitchen is a hell hole.

I don't know
how else to say it.

- And with
his restaurant in chaos...

- What the [bleep]?

- Any plans for retirement
are in jeopardy.

- My husband, bobby,
is 68 years old

But has a problem letting go.

He gets up every morning
seven days a week

And comes to work.

I mean, it really
breaks my heart.

- So bobby tells me
he is going to retire

To at least five
to six times a day,

But his passion
takes him back to the kitchen

Again and again, and he starts.

- Nilesh, give me some cream.

- The day I hang my hat,
I'll have to sell the business,

Which I'm not ready to do.

- Oh, my god.

I need to see some change.

My kitchen needs chef ramsay.

I want him to make
a difference in this place.

[dramatic music]

- This place is a death trap.

I can't help you
if you can't help yourself.

Rot has set in!

Smell it!
Shut it down!

- I'm in port washington,
new york,

To visit a restaurant
called diwan.

Now this restaurant's been
on this waterfront

For close to 35 years.

I love indian cuisine.

It was my first ever job
in this business,

Washing up
in my local indian restaurant,

Whilst my big sister
was a server.

Now, the revival
that indian cuisine

Has gone through
over the last decade

Is off the charts.

It's one of the best
hidden secrets

In this country.

So fingers crossed,
we're in for a treat today.

This is it!

What a gorgeous location!

Diwan indian restaurant's
kebab bar.

What the [bleep]
is a kebab bar?

Oh, hello, good morning.
Gordon.

- Nice to meet you.
Fernandes here.

- Fernandes.
- Nice to meet you, please.

- Nice to see you.
- Ok, guys, they are coming in.

- Ok, here we go.

- Madam.
- Hi.

- How are you?
- I'm margaret.

- Margaret, nice to see you.
- Such an honor...

- Likewise.
- And pleasure to meet you.

- What the hell
is this over here? Sorry.

- Oh, yeah.

We had a mexican restaurant

Which we closed
about two months ago.

- Oh, is that the sign
for the kebabs outside?

- No, that's ustad.
Diwan is downstairs,

And upstairs was first ustad,
and that closed, so then loco.

- Whose idea was that?
- Bobby.

- Bobby.
- My husband.

- Can I say hello please?
- Of course. I'll go...

- Excellent.
- Get him.

[quirky music]

- The mexican restaurant
was an experiment

To see if people
enjoy different cuisines

Under one roof.

- It's a bit weird, that, no?

- These colors are horrendous.

- [bleep].

- Ok.
- Good afternoon, mr. Gordon.

How are you doing?
- How are you, sir?

- I'm good.

- I've just arrived,
and I'm bloody confused.

- Did we confuse you,
or you're just confused?

- No,
you definitely confused me.

I'll catch up with you later.
Pleasure meeting you.

Can I have a look
at that upstairs?

- Yeah, sure.
- After you, sir.

- Ok.

- What the hell
is going on here, bobby?

Talk me through
this monstrosity.

What was the idea behind

Sticking a mexican restaurant

On top of an indian restaurant?

- Just trying to get
additional people in the door.

- And where are
the mexican chefs coming from?

- I am the mexican chef.

- Oh, [bleep].
- [laughs]

I can be any chef, yes.
- [bleep].

- But I have done
mexican restaurant.

Besides mexican,
I've done seafood restaurant.

I must have opened
about 25 restaurants

And closed them.

That's where all my profits
have come and gone.

- Oh, [bleep].
- Yes.

- Someone needs
to put the reins on you.

Who's the head chef?

- Ok, great.

Pleasure meeting you.
- Nice meeting you.

- Yeah, excellent. Thank you.
Oh, my lord. Man.

- How are we doing today?
- All right.

So how long have you been here?

- I have been here ever since
they reopened in 2009.

- Was that the mexican,
the kebab?

What was it then?

- Well, we started off
with just indian, sir.

But during the course of time,
it's been going through a lot

Of changes, you know?
- Shall we order?

- Yes, definitely, sir.
- Oh, my good fernandes.

Let's start off
with deluxe mixed grill.

- Ok.
- Cauliflower manchurian here.

- Ok.

- You've got
hummus on the menu?

- Yes.

- Why have we got hummus
on an indian menu?

- I have no idea, sir.

- I've got
[bleep] no idea either.

- I have no idea either, sir.
- [bleep].

- Gordon is confused.
So also am I.

'cause if you want
mexican food,

You'll go
to a mexican restaurant.

You want italian food,
you're going to go

To an italian restaurant.

It's supposed
to be indian food,

And that's the way
it's supposed to be.

- Let's do the hummus,
before lamb rogan josh.

- Lamb rogan josh.

- We've got to get
the goan fish curry as well.

- Ok.
- And then maybe the biryani.

Any suggestion, sir?
- How about samosa, sir?

- Yeah, let's do a samosa.

- Samosa, let's do that.

- Yeah, with naan,
but no garlic on the naan,

Just plain naan.
And rice as well, please.

- Definitely.
- Is there a spelling mistake?

Is that $30?
- That's $30.

- [bleep], it's expensive.
- It is.

- [bleep], kofta, $22,
chickpea curry, $20.

Wow, that is crazy.

- You need to have
something affordable

To attract anyone and everyone.

You just cannot have
high prices

And just wait
for the rich people to come.

You realize
that your restaurant is empty.

All right, guys.

Let's start off
with these appetizers

That are quick
and easy to make, please.

An order of hummus,
an order of samosa,

Cauliflower manchurian.

Let's give him
exactly what he wants.

- Ok, let's go.

- Fernandes, what is the handle
on social media?

Is it under
the restaurant's name

Or is it under a grill?

- Yes, it should be under
the restaurant's name, sir.

- 15 posts.
- Yes, sir.

- The restaurant's
been open for 35 years.

There have been
four posts since 2021.

[bleep] me.

Who's in charge
of this social media? Bobby?

- It's bobby.

- Oh, [bleep].
- Yes.

- What days off
does bobby take?

- He's never off, sir.

- He's always been here 24/7.

- Seven days a week?
No days off?

- He's been here
every single day.

The man
has been working non-stop.

- Oh, my goodness me.
This is crazy.

[tense orchestral music]

- Guys, where is my samosa?

I cannot keep him waiting
without eating any food.

Goodness gracious me, guys.

The kitchen is always slow.

I mean,
I get frustrated every day.

I want to make sure
that these guys

Give the food on time.

Nobody sits at a dining table

Without getting
their food on time.

- This is for the table.
Come on, take it.

Hummus will be hot.
- Order up.

I'm very confident
of my food.

It never comes back,
but you never know.

You might be used to
different tastes in England.

They cook differently
than what we cook.

- Nice to see you.

So is this is your
first time here?

- Oh, no, no.
Come here pretty often.

- And does it confuse you
when you see multiple concepts

Under one roof?

- Yeah, there's been
a bit of confusion

As to what direction they were
headed in for a little while.

- It's a bit confusing,
when you walk in,

You got the mexican colors.
- Even the sign.

- The kebab sign?
- It's like half a sign.

- I appreciate it.
- Yeah.

- Nice to see you both.
- Thank you.

- Thank you, thank you.

So hummus?
- Yes, sir.

- And this is the--

- And that is
cauliflower manchurian, sir.

- But it's chinese cauliflower.

- It's indo-chinese.
Yeah.

- So I'm coming
to the middle east,

I'm gonna go to china,
and I'll come back--

The plain naan,
no garlic please.

[tense music]

What a [bleep] hodge-podge.

We couldn't be
any further right now

From authentic indian cuisine.

- I need a plain naan, please.
I need a plain naan.

- Ok, ok, let me--

- Please communicate
with one another.

I cannot be screaming
and yelling and shouting

Every single [bleep] day.

- As for the hummus,

It's literally swimming
in [bleep] oil.

It's not even olive oil.

[bleep], wow.

The sweet and sour cauliflower,

Cauliflower just tastes
like it's been cooked

Three or four days ago
because it's soggy.

But it's strange.

Ok, my samosas.

It's just bland.

And are these made fresh?

Are they--
do they do these every day?

- These are made fresh
in the morning, sir.

- These were made this morning?
- These were made this morning.

- Are you sure?
It tastes old.

- Oh, my goodness.
- Thanks, fernandes.

- That's right, and can I get--
- yes, please. Yeah.

And so just check
with bobby on the way in.

- I'm definitely
going to ask them, sir.

- Thank you.

- Ok, my friend, come here.
You come here.

When were these samosas made?

When did you make it?

- Day before yesterday?
[bleep].

He is not happy
with the samosas.

I do not know
what to say about that.

[bleep].

- What did he say?

- He made it
day before yesterday, sir.

- I told you
they weren't fresh.

[bleep].

- I'm in front of the guy.

I mean,
it's really embarrassing.

What am I going to do?

I just need to, like,
cover my face.

You're making
fresh samosas now?

You serious, man?

You know who
you gave the samosa to?

So we have a combination
of chicken tikka,

The white meat,
chicken malai kebab,

The tandoori prawns,
and the lamb chops.

- These prawns
look a little bit suspect.

Can you ask the chef,
is there any food coloring

In there?
- Definitely, sir.

- And tell him to be honest.
- Yes, sir.

And I will also be honest.

It looks like food coloring,
but I'm gonna be checking.

- Oh, for [bleep]'s sake.

It's [bleep] brighter

Than paris hilton's
[bleep] knickers.

Whenever you see these colors,

It worries me
that they're cutting corners

And still depending
on food coloring.

There's no flavor
for the marinade.

It should be fragrant,
spicy, delicious,

But it just tastes
like a frozen prawn.

- Chino, please tell me,
do you put color

For the tandoori prawns?

- So that's color.

Do you put color
for the tandoori chicken tikka?

- No.
- No.

- Ok. All right.

- [bleep].
Come on, man.

First you guys remove my shirt,
then you remove my pants.

What [bleep] is left?

You are absolutely right, sir.

- [bleep] $34
for food coloring.

- That's $42.
This is the deluxe mixture.

- 42?
- Yes.

- $42.

- Gordon was not at all happy.

I mean, the man has like--

Like, "what the [bleep]?
What the [bleep] am I eating?"

Oh, my goodness gracious me.

- Here, happy to salt it
for you.

- Just brought all of it.
- Yes, sir.

Traditionally, a biriyani,

Everything's cooked
inside the rice.

And those proteins
are cooked outside the rice.

- The rice.

It's a layered--
biryani is always supposed

To be a layered dish.
I agree with you, sir.

- You can take that back.

- Ok.
- Yeah.

Fernandes is a dream waiter

Because he's passionate,
he's been there for decades,

And it pains him
every time he brings food out

That is substandard,
but he also knows the truth.

Nothing's changed in decades.

The food is dated.
It's uninspiring.

It's almost like
the owners have given up.

It's just about authenticity,
and that's gone.

That has left the building.

Look at the grease on that.
My god. [bleep].

There's not a lot of fish
for $28.

Fish curry is terrible.

Now maybe four decades ago,

Bobby's intention
was fine dining indian,

But it's like food
that's been stuck

In a time warp,
and he's got the same recipes,

The same dishes from 1989.

What a shame.

- I'm in port washington,
new york,

At the family-run restaurant,
diwan.

- All right, guys.
Is that garlic naan for me?

- I've tasted what's on offer,
and now it's time

For an honest chat
with husband and wife owners,

Bobby and margaret.

Bobby, sit down, please.
Margaret, please sit down.

Oh, boy.

Should we talk about the food?
- Yes.

[tense music]

- It was disappointing.

- Why?
Why do you think that?

- I didn't expect a hummus
on here.

You don't serve hummus
with lashings

Of vegetable oil on top.

It's almost
an insult to hummus.

And then the sweet
and sour cauliflower, it--

The cauliflower
was just soggy and overcooked.

The sizzle platter
was embarrassing.

The shrimps were so bright

With the artificial
food coloring.

The biryani came,

And I'm not here
to tell you how to cook

Authentic indian cuisine,

But you know
that's not biryani.

- Yes, I know it's not biryani.

- The lack of authenticity,
it doesn't taste anywhere near

As special as it should do.
- Ok.

When I came to this country,
the first restaurant

That I started, we were
the best indian restaurant

For 20 years.

I feel the pinch not because
my food is not good.

I feel the pinch
because clientele is changing.

- The problem is, bobby,
the business has gone,

And the only person
you're blaming

Are the customers.

You're still serving
the same food in that kitchen

That you were back in 1989,

And you're telling me
that's still good enough

To run this business.

I'm not gonna insult you,

But I am gonna tell you
the truth.

The customers
have given up on you.

This neighborhood

Is now moving you out.

They're not biting, bobby.

How many chefs
do you have in the kitchen?

- Now we have about seven.

- And you're still
cooking every day,

And you have an executive chef
by your side.

- I must put in about
50 to 60 hours in the kitchen.

For a chef, it's hard
to retire and walk away.

- Margaret, in your mind,
what do you think bobby

Should be doing right now?

- I think
he should be scaling back

And preparing for retirement.

But he has this fire
in his belly.

- This is what
I've done all my life.

I just love this.
- You love losing money.

- $100,000 a year is nothing.
- What?

- I have made money.
It is a playground for me.

- Oh, [bleep].

- So I can almost do anything
from a burger to steak to--

- You just don't get it,
do you?

I know I lose money.
I lose thousands of dollars.

But I think,
since it's my place,

I can feel free to experiment.

- You've tried
so many concepts.

They haven't worked,
and the level of confusion

Is off the charts.

Fundamentally--
but maybe tell you.

Then you can tell him later,

Mr. Concrete head.
Nothing's changing in here.

And putting money into it,

Whether it's $30,000
or $100,000,

Is an obvious sign
it needs to change.

- I don't think bobby
is closed to suggestion,

But I don't think bobby will
take his advice very lightly.

- And I can't wait
to see how mr. Stubborn head

Operates this place.
- Ok.

- Thank you.

Bobby's one of those die-hard,
thorough indian chefs

That came over here in the '80s
and really helped

Put indian cuisine on the map,

Especially in
this neighborhood.

And he thinks by adding
100 grand,

200 grand every year
to keep this place open,

He's still doing a good job.

That is the sign
of a delusional, stubborn chef

That cannot see
the wood for the trees,

And more importantly,
has never let go.

It's a new day
in port washington.

After my disappointing meal
at diwan yesterday,

I need to get through
to bobby, and I have an idea.

I know this restaurant was
a huge pillar in the community,

But, unfortunately,
the community aren't biting.

So I've reached out
to some locals

Who've frequented
the restaurant multiple times,

And I'm desperate
to hear from them.

Fingers crossed,
they give me a real insight

To why this place
is heading south.

Good morning.
- Good morning.

- Thank you so much for coming.

Local restaurants are nobody
without the local community,

And this restaurant once was
a huge pillar in the community.

What I'd love to know is

Where did it start going wrong?

- This is the only restaurant
that me and my family

Started to get introduced
to indian cuisine.

And it was wonderful.
- Yes.

- But down the road, I think,
you know, it lost its quality.

- Standards go down.
I mean, not good enough, right?

- No, not good at all.
- No, it's interesting. Sir?

- So I grew up around here,
and this was a place

That had a truly genuine décor,

And lately it just feels like
where is the identity?

- Yeah, interesting.

- I've been coming here
since they first opened,

But the menu prices
are city prices.

Why would I pay
that kind of money

And just not get good food?
- You're right.

I'm finding some
of the entrees equivalent

To manhattan prices,
and we're a great location,

But we're not
in manhattan, right?

- Exactly, yeah.
- This feedback's been crucial.

No restaurant is successful
without the locals,

So thank you.
- Thank you.

- Thank you.
- Thank you so much.

Thank you, guys.

[dramatic music]

- Hi, welcome.
Good evening.

- The restaurant
is open for dinner service...

- All righty.

- And I need to see
for myself

How the kitchen runs.

- Ok, fish curry, guys.
Fish curry.

- It's time to see bobby
in action.

- Here chicken makhni,
medium, ok?

- Hey, bobby.
- Hi.

- Take me through
how this kitchen functions.

- Bread, yeah.

- There should be about
three orders in the kitchen.

- Ok.

- Ok, guys, vegetable sampler.

- In this restaurant,
this is his kitchen,

His food, his style,
which he has been doing

For more than 30 years.

I have to have permission
from him to do anything.

- My chefs cannot come
and change the food.

I will not let that happen.

[soft dramatic music]

- That's ok.
Thank you.

- Sure.

- All right, chino,
the customer said

This is not well done,
and this is soggy.

- What's wrong?

- The customer is saying,
the lamb is soggy.

- Is it a bit under?
They're right, there.

- Yes, sir.
Kitchen is always messing up.

The day the kitchen
doesn't mess up,

It would be a miracle.

Ok, let's start going
with table number six.

Make sure you don't
screw up the food.

They were not happy
with the appetizer.

My kitchen needs to know that
they have to deliver the food,

And they have to give it
the way the customer wants it.

As simple as that.

I fight them every single day.

I'm here for the customer,
nobody else.

Ok, it's table number six
coming next, six.

- Table number 15 coming up.
- You want fish curry?

- Guys, what about
table number six?

- They're taking forever here.

- I told you
work on table number six.

They were not happy
with the appetizer.

At least give me
the food properly.

Lamb korma,
chicken tikka masala medium.

- Niresh. Niresh.

Why aren't you taking over?

Why is he doing everything?

- Give it! Come on, guys.
Please give it!

- [bleep], I mean,

Bobby is controlling
everything.

He's behind the line.

No one can do anything
unless he says so,

Which is causing delays
in the kitchen,

And customers have to wait
ages for their food.

This guy is nowhere near
at a stage in his career

To let go and hand over.

- This table got screwed up
with the appetizer.

At least
let's serve this properly.

- Yeah. You good?
[dishes crashing]

- [bleep].

- Port washington, new york.

Family-run indian restaurant,
diwan, is in serious trouble.

- I told you
work on table number six.

They were not happy
with the appetizer.

At least give me
the food properly.

- Dinner service is underway,
and the kitchen is in chaos.

- There is no time.
Give it!

Come on, guys.
Please give it!

[soft dramatic music]

- Margaret, please,
he's behind that line

On his own as a one-man band,
and everybody's watching him.

- Watching?
- Well, come on over.

Let me show you.

- Oh, dear.

- See?
He's always doing that?

- Yes.

- I mean,
he cannot let go, can he?

- Bobby has a problem
letting go...

- This you can put there.

- Because he doesn't have
the confidence in the staff.

- With bobby unwilling
to delegate in the kitchen,

Orders are backing up,
and lots of tables

Are still waiting
for their food.

- That comes here.
All this comes here.

- But for someone who's
got an executive head chef,

A senior sous chef...
- Right.

- With five guys behind,

He should not be doing this
at his age.

- Check the salt.

- Ok, mild.
Sorry, medium.

- Bloody hell,
what took you so long?

The curry's already made.

- That's yours, korma.

- Yeah.
And his one is coming.

- Thank you.
- Thank you.

- That's interesting.
- I know.

- Fernandes, they're doing
half a table at a time.

Is that normal?
- It's normal, sir.

It happens every time.

I mean,
that's the reason why

I have to go in the kitchen
to make sure

That I get everything together.

- Bobby,
he's got his head down.

- Correct.

But I have to keep yelling
every other day.

If you don't give me the food
together, you know,

It's going to be a mess.

For example,
table number three right there,

That couple
has been sitting over there

For a long time.

They are the second table
that came this evening.

- So yours is coming.

- I need to go and check
with them in the kitchen.

- That's crazy.

This is way too long.
- Hey.

I do not have
the deluxe mixed grill.

Where is my deluxe
mixed grill, guys?

- He's not.
He's taken it to another table.

Where is
the deluxe mixed grill, guys?

Deluxe mixed grill on a plate,
who has forgotten this order?

Give it to me, my friend.

They already started eating
over there.

It's so embarrassing.

Things are being ignored.

My customers have no idea

What the [bleep] is going on
in the kitchen.

I still remember table 11,
table number 3,

Table number 6,
table number 24!

- People have
different opinions

And different emotions.

Some people
stay cool and calm,

And some just blow up.

- Table three
is one of the second tables

That came this evening.

They should have gotten
their food first!

- Oh, my god.

- Give me a tray.
Give m e a tray.

- What a [bleep] show.

What a nightmare.

Halfway through
dinner service,

And it is so chaotic in there,
let me tell you.

Half the food being served
to different tables,

And the arguing,
shouting, and fighting.

Meanwhile, bobby just
keeps his head down,

And it's [bleep] pandemonium
behind that line.

No one's got any idea
what's going on

And who should be serving
what table.

This is not normal.

I'm wondering
if the chaos of this place

Stretches any further.

[tense music]

Time for a dig around
in the basement.

The [bleep]?
[bleep].

[eerie music]

[bleep].
[flies buzzing]

Flies everywhere.

[bleep] the [bleep]

Is going on down here?

Bloody hell.

You have to be
[bleep] kidding me.

Oh, my [bleep] good god.

Quails, parmesan cheese,
minced chicken,

Whatever the [bleep] they are.

Oh, my god, another freezer.

Frozen shrimp,
frozen salmon,

No dates.

Oh, my god.

He's like a [bleep] hoarder.

I wonder what [bleep]
restaurant these were from.

Honestly, the [bleep] is that?

Oh, no.
No, no, no, surely not.

Oh, for [bleep]'s sake.

Oh, my god.

What the [bleep] is in there?

These carrots are so old,

They've been practicing
[bleep] yoga.

Shredded cheese
and mexican blend, [bleep].

Now, this is
my cauliflower.

That was cooked
[bleep] weeks ago.

Look at the [bleep] mess
up here.

Just tons and tons
of [bleep] everywhere.

Cooked chunks of lamb,
sack with raw chicken.

[coughing, gagging]

[bleep], damn, this guy
has lost the plot

Because he's festering
within his own mess.

What a disgusting [bleep].

- Port washington, new york.

I'm helping save
indian restaurant, diwan.

- Serving chicken
tikka masala spicy.

- And I've discovered
a huge problem

In the basement.

Oh, my [bleep] good god.

He's like a [bleep] hoarder.

Just tons and tons
of [bleep] everywhere.

[bleep].

Now, this is confirmation
this guy has lost the plot.

- Ok, what else is left,
table 22?

Go rush them curry, guys.

- With dinner service
finishing

And guests leaving...
- Thank you so much, guys.

- Thank you.
- Take care.

- It's time to confront
bobby and his team

About the massive
food hoarding problem

I've discovered downstairs.

- Can I have
two minutes with you,

You, and you
downstairs, please?

Executive head chef,
front of house manager,

And the owner.

When was the last time
you stepped down here?

- We come every day.
- Every day?

- You're the executive chef,
right?

Yeah, what does that mean?

- In charge of...
- The food.

- The food.

What in the hell is this?

[tense music]

Would you eat this, nilesh?

No.
Would you eat that?

- I don't feel like
holding this in my hand.

- No, let alone eat it.

- Why are we
accumulating all these things?

Are we gonna put it on the menu
and tell the guests,

"oh, guess what,
we have burgers today.

Eat these burgers."

Holy crap, it'll be
the worst burger that somebody

Will ever eat in their life.

- So this, we don't use this.
This one we are not using.

We use only this, this,
and that.

- But look at me.
Get rid of it.

It's like
we can't let go of [bleep].

There's mexican food
in the other walk-in,

And that restaurant's
been closed for months.

This thing needs to go.

- I feel bad
that we have so much stuff.

We have been storing
those things.

We should have been
getting rid of them.

- When was the last time
you were in here?

- I was last night.
- Last night?

When was the last time
you were in here?

- Half an hour back.
- Half an hour ago.

What is that?

- That's the goat curry.

- The goat curry.

No dates, no label,
no plastic wrap.

Raw chicken and cooked chicken
on the same shelf.

What does that mean?

- Cross contamination.
Congratu-[bleep]-lations.

- I'm feeling embarrassed.

- When was the last time
you were in this fridge?

Truthfully now.
- I was last, yesterday.

- Yesterday.
Stay there.

Just hold that.

Young man,
you got to talk to me.

Nobody cares here anymore.

You are the executive chef.

Have we given up?

- This is embarrassing.

There is [bleep] everywhere.
You need to let go.

You need to clear the decks
just for your own sanity,

So we can focus on running

An authentic indian restaurant!

- I'm a stubborn man,

But I guess he is right,
that we are using

This as storage house.

And I feel a little low,
a little--

Little demoralized and--
but it's for my own benefit

Because this will make me focus
on what we should be doing.

- Is this how you want
this place to run?

- Someone needs
to take responsibility.

The business is losing money,

And we should never, ever
operate like this.

This is not good!

I came here to help,

But all I want to do now
is get the hell out of here.

- I'm at diwan restaurant,
port washington,

And I've made an unpleasant
discovery in the basement.

What is all this [bleep]
down here?

This is embarrassing.

You need to change.

This is your money
and your reputation

Going down the drain.

- That will change.

- We start by getting
this place absolutely spotless.

- I know I lose money.

I know I lose
thousands of dollars.

Throw everything out.

The ones that we don't need,
throw out.

So I think
it's a good idea somebody

Has to start telling me.

It might save me some money.

- Over the next 24 hours,
bobby's team

Work hard deep cleaning
and sorting out the basement,

While my team move in upstairs
to renovate,

Transform the restaurant,
and update

Some of the kitchen equipment.

Now, it's time to get
bobby, margaret,

And the management team
to see the results.

- Oh, my goodness.
[chuckles]

What--wow!
- Welcome to the new diwan.

[uplifting music]

- Wow!
It's just beautiful.

- Gone is the mixed messaging

From the previous
restaurant ideas.

They've been replaced with
authentic indian vibrancy.

- As soon as you enter
the restaurant,

It talks to you,
and it says, "look,

You are in indian restaurant.
Welcome to indian restaurant."

This is a beautiful change
that has come our way.

- Wow!
This is amazing.

- It's miraculous.
- Yeah.

I did not imagine to have such
a warm, inviting indian feel.

- You have done
a wonderful job.

Thank you.
- My goodness.

This is exactly what we needed.

- It has changed the whole feel
of the restaurant.

- Yes.
- Diwan is back again.

- I'm hoping these elements
will give inspiration

To take this
into the next generation.

- It will.
- It's a blessing.

And god bless you.

Thank you from
the bottom of my heart,

- I want you to enjoy
this last third of your life.

- Yes.

- I want you to revel in
the success that you've built.

- Understood.
- [laughs]

- I have one more thing
to show you.

We have a new menu...
- Oh!

[laughs]

- That beautifully showcases
the modern,

Regional indian cuisine
of this restaurant.

First, we have
freshly marinated chicken tikka

With no food coloring!

Shrimp curry, nicely seasoned,
beautifully marinated,

And beautifully cooked.

And then we've gone for
the classic lamb rogan josh,

That is done with
a lamb shank this time.

- Wow.

- I know this menu is small,

But we need to make an impact.

Times have changed,
and customers have changed,

And we need
to be future-facing.

Dig in, have a little taste.

- This is very good.

The curries,
the sauces, the flavors,

Everything is talking to me.
Beautiful.

It tells you
a history of india.

It tells you
a culture of india.

It tells you,
the people of india.

- It's delicious.
- The new menu, it's short.

The items
that are being introduced,

Very innovative.

It has a presentation
that's very modern,

Which is what
this restaurant needed.

- Now I have
someone very special

That I'd like
to introduce you to,

Who is a social media
phenomenon.

And boy,
does she know her cuisine.

- Wow.
- Please welcome maureen.

- So nice to see you.
Hi, welcome.

- Nice to see you.
- Hello.

- Maureen, who appeared
on "next level chef,"

Is a prolific food blogger
and social media influencer.

She's here to help increase
their social media presence

And take them into the future.

Wild duck cooked beautifully.

The purée needs to be bottled,
advertised, and sold.

Delicious.

Maureen is gonna
be joining you

And taking over
your social media platform

And lifting it
to the next level.

- We're gonna talk about
how to use social media

To let customers
experience the environment

They're about to step into
before they even walk in here.

- Advertising, the marketing,
the social media platforms,

It's a bit foreign to us.

- When we're taking a photo
of your delicious food,

It's vibrant.
It is colorful.

That's perfect.
These are great.

- I don't know why I've
been always hesitant

To come out
and show people what I do.

#gordonramsay,
#diwandelicious.

#diwanfood.

Huh.
What is hashtag?

[bright music]

- Online profile boosted,
it's now time

To open the doors
for relaunch dinner service.

Right, tonight, let's fill
this dining room with locals,

And let's get this restaurant
back on the map.

- We will.
- Yes?

- Yes.

- Hi, guys. Welcome.
Party of five?

- Five, yes.
- This way, please.

- Wonderful.
Enjoy your dinner.

- All right, folks.
Are we ready to order?

- Two paneer makhanis,
very good.

- Tonight, I want bobby
to hang up his apron

And let nilesh
run the kitchen.

- I've handed over my role
of a chef to my chef.

My job from now on,
I'm the owner.

I'll walk proudly
in the restaurant

And take care of my guests.

- Order pending
has one tandoori chicken tikka,

One tandoori prawn,
and kerala fried chicken.

Can I have one plain naan?
Here you go with plain naan.

Hold it.

Bobby, he's the boss.
This is his kitchen.

So I'm very nervous
and very emotional.

- You ok?
Nilesh, we're here.

How you were.
Cooking fresh, yes?

- Yes.
- Fresh.

- These are good.
These are fresh.

I feel comfortable doing this.

Pick up.
Go.

[upbeat music]

- This is for you, ma'am.
- Thank you.

- You're welcome.
And some rice if you need it.

Enjoy your meal.
You're all set.

[laughs]
- chili garlic--

- Chili garlic is really good.
I loved it.

- Well, customers
are loving the food.

- Yeah, I see a lot
of satisfied faces.

- Yes.
Where's bobby going?

- Here take this.
Chili garlic naan, same table.

- Table one?
- Yes.

- Chicken masala.

[tense music]

- For a chef,
it's hard to leave

His line and walk away.

- Ok, one more lamb shank,
one more shrimp curry.

Ok, guys, give me three orders
of chicken tikka.

- Oh, [bleep], where's bobby?
- Right there.

- Oh, for [bleep]'s sake.

[bleep].

- Lamb shank rogan josh.
- He's cooking behind?

- He's cooking behind.

Oh, fernandes.

Bobby's behind the line.

Honestly,
this guy needs to let go

And understand
the word "delegate."

Oh, my goodness me.

- Port washington, new york.

- Wonderful.
Enjoy your dinner.

- At diwan indian restaurant,
I've updated the interior

And refocused the menu.

- Chili garlic is really good.
I loved it.

- I've asked bobby
to let executive head chef,

Nilesh, run the kitchen,

But old habits die hard.

He won't step away from that--
- away from--

- So now, follow me, please.
Sit down.

Now, I'm going to think
of a way that will force him...

- To come out of the kitchen.
- To come out.

Excellent.
Give me 30 seconds, please.

[tense music]

- Wonderful.
Very nice.

- Bobby.
- Table number three, go right.

- Bobby!
- Hi. Hi, chef.

- Yeah, come here.

Take that off.
- Ok.

- Nilesh.
- Yes, sir.

- Behind the line, please.
Thank you. Take over.

It's time to pass the baton.
- Ok.

- Now.
- All right.

Take charge, my friend.
- Yeah.

- Go ahead.
- Thank you.

Right, you follow me.
- Ok.

- We need to put
two mint chutneys there.

- You're gonna do something

You haven't done
in a long time.

Welcome to your wife.

Please take a seat because

You're gonna sit down,
please.

There we go.

All right, there we go.

Take it in. Big deep breath.
Some menus.

- I didn't think gordon
was gonna be able

To pull it off because bobby,
once he has his mind set,

It's hard to turn him around.

But gordon brought him out.

- Good evening.
How are you doing, sir?

My name is fernandes.

I'll be taking care
of you today.

- Oh, wonderful!

- I have seen bobby work
all his life

In this restaurant,
and I really want him

To realize that,
you know what,

It's time to work smart
and stop working hard.

- Cheers.
- Cheers.

- That is good.

- Yeah.
- Wow, yum-yum.

- My time is done.
- Thank you very much.

- You are the heart
and soul of this dining room.

Look after yourself.
Look after your family, ok?

- It was such a world
of pleasure

To be with you and say--

- Keep him together
with his wonderful lady

And out of that kitchen.

- I can't explain it.
- Continued success.

You are a great
front of house maître d'.

- Thank you so much.
- Best wishes.

- Table 22 done.
- Right.

Nilesh, promise me,
you don't let him behind here.

- Promise you.

- Good luck
and congratulations.

- Thank you, chef.
- Let's go.

- I never dreamt of it.

Working with
chef gordon ramsay,

It was like a dream come true.

- Ok.
- Ok.

- How was the food?
- It's delicious.

- My time is done.

And I just want to say,
it's very rare

To meet such a solid,
amazing man

That's still got the strength
of a 25-year-old chef today.

But hand it over now.

You've got
a beautiful restaurant.

You've got a great chef,
an amazing family.

Enjoy this part.
Promise?

- Promise.
- Ok, good.

Look after each other.
Slow down.

- Gordon being here,
it's been like a life saver.

And I think bobby
is starting to realize

That he needs to slow down
and smell the roses.

- Take care.

- All the best to you too
and your journey.

Thank you.

I think our phone
will be ringing off the hook.

I think we are getting ready
for double the business.

Oh, hashtag, still nobody
has explained it to me.

What--#love.
I love you hashtag.

- I love you too.
Love you.

[tender music]

- Wow.

That has been quite a week,
let me tell you.

When I first arrived,
I found an indian restaurant

That was stuck in the past
with a stubborn owner

With so many ideas, even his
own customers were confused.

Now this place
has an exciting new menu,

And a dining room
to match the beautiful view,

But I promise you,
if bobby slips back

Into his old addiction
to restaurant concepts,

Honestly, who knows
what diwan might become.

One restaurant, one kitchen,
seven [bleep] concepts.

Oh, my god.

- Listen, guys, if you're ever
in port washington,

Come to diwan.

I'm fernandes, and I'm gonna
take care of you.

- Two months later.

- It's been a wonderful ride.

- Bobby has taken
a well-deserved step back

And allowed nilesh
to finally fulfill

His role as executive chef.

- Here you go, let's go.

- Customers are loving
the updated menu items,

And fernandes
is running the dining room

With renewed vigor.
- Enjoy your meal.

- Thank you.