Restaurant Can't Tell Their Dishes Apart | Kitchen Nightmares

[Music] time's running out for the curry lounge an Indian restaurant with more style than substance it's not Bollywood we went out and saw this idea in a restaurant thought but me this is amazing this salesman turned restauranteur thinks gimmicks sell food looks like a last pair of knickers what is that and in the kitchen I'm dealing with a chef whose past his sell-by date you're jealous because he's a lot younger than you look at the sneaky little [ __ ] it's time to knock some sense into them yeah Hamelin yeah [Music] I'm off to Nottingham where they're nuts about curry there's a staggering 18 Indian restaurants in one square mile of the city center where better to eat the nation's favorite food I love a good curry here in the Midlands nothing in this place has more restaurants than any other city across Britain so the chances of finding a good curry is quite high the new kid on the block is the 110 seater curry lounge owner as a former pharmaceutical sales manager open the restaurant six months ago in the hope of becoming Nottingham's curry king he spent nearly half a million quid on building his very own Bollywood dream which genuinely wants to create something that had a bit of a WOW factor that was [ __ ] a Turkish Wow but Nottingham's not being well by the curry lounge Razzies bling palace Lucy's three grand a week and can't survive for long a lot of money into this business but if we don't start hitting there eight and a half thousand pound a week break even bigger we potentially might not see Christmas I absolutely love Indian food and this is the first time I worked in the Indian restaurant in Britain so I'm really excited Raz is so proud of his bollywood palace that he's prepared to bend the truth a little to get it noticed Awards best Indian restaurants Wow hold on it runner-up in seven oh yeah barrels like how are you first thing right I'll just turn that music down I'm sorry thanks who designed it well most of the stuff you say was ideas I picked up from various prices it looks for king ghastly where did he get his information lap dancing clubs how many screens of your I've caught seven in total you did go to Russian to watch the television no but what in the [ __ ] are they that's the water garden a water feature after seeing what rez has done to the deck oh I hope his taste hasn't made it onto the menu are you the manager no hand waitress how popular is that tray your own code yeah that's really popular with people they get to create their own almost like a sort of curry pick-and-mix yeah create your own curry what a crazy idea oh well when in Rome let's see if they can make this monstrosity well let's go for a little bit of a chicken korma with prawns do you want it medium and now we go for horse hot and cooking my dodgy DIY curry is a man with 20 years experience in Indian cuisine executive chef Azhar Haier Khan designed by me built by me created by me and so it's my baby of someone kids says your baby dirty I'll kick it up working under him is a highly skilled brigade of chefs flown in from India congratulations on the best restaurant in Nottingham yeah nice small detail their marketing balance good marketing bollocks I'm not doing anything untoward and just when I thought I'd seen it all oh that's my was silly cheese now before I still might say that looks like a large pair of knickers what is that it's blue - you know it's done Christmastime I can understand slightly they don't come out of it all the time you can get three or four nine on man rather than using four plays great isn't it when you sell your girlfriend you know what's also a sweetheart hello [ __ ] off oh no not you - how are you I'm fine so dance sea bass add the curry lounge dry tasteless no salt no seasoning nothing bloody hell a terrible dish and I didn't even design it myself now for my DIY chicken and prawns spicy cooler been greasing a film of oil on top chickens really dry if every customer goes for a DIY curry this restaurant must be serving up some real disasters I know you look at it now and it's like someone's on the verge of being pretentious Jonah's lost this authenticity because it's trying to be too smart for sound good and then out comes the [ __ ] swinging now kitchens through apparently a man who's worked in India's best hotels is responsible for this it doesn't add up that calm yeah okay this is that boy you are the cleanest chef ever seen in my entire life Thank You immaculate thank you she may be at school that one day okay thank [ __ ] for those ears otherwise the hell get off okay and when I first arrived I was sort of confused the minute I arrived the deckle fuuny yeah and so did the food the food was the food was bland and if someone asked you yes Cuauhtemoc which is supposed to be Milan premium generation a guest insisting no I wanted to part so what it what shape is it Tilly's I felt there was no personality nothing individual is very plain and very boring the kind of food I could get anywhere we get regular comments every not just in the post I know and my staff in my restaurant and listen to negatives I'm not here for positives so let's try to smile examine that experience to be bland and where that sits anywhere connected to Indian authentic cuisine it's game over this business is on the verge of closing we're short of customers and we're in the [ __ ] bingo I mean Nottingham at 110 Caesar curry lounge is a big restaurant with even bigger problems and I've only got five days to sort it out this is a first story turning around an Indian restaurant now the basic principles are exactly the same no matter what the style of cuisine is but daunting task very excited I think is gonna be a [ __ ] tough nut to crack it's Friday night and the start of the weekend the only time of the week when the curry lounge is busy owner Raz is also front of house manager and he loves showing off to the punters already the customers are running riot and creating their own curries thousands of years of Indian culture straight out of the window can you change it so no six of the menu here they thought of what they want it should be commented and happy with what you do what's good for them do I look like alright I'm a mad person and a [ __ ] is that you I did no of course I mean hunting I mean not in such a drastic step this is my boss idea finally I get it the picker mix menu is resolved as former salesmen trying to please everyone now if you want the lobster but it happens to be a mild but you like it huh why the hell can't you have it ah yes it pisses the staff off in the kitchen but in the end of the day customer wants it they can have it as far as with the picker mix option that customers can order over a hundred variations of the dishes it's a curry DIY disaster Khan and his team are swamped with orders he's losing it and I'm not surprised this ludicrous menu is slowing up service to as always flood in plates build up on the past and we're fresh food concerned that's a disaster rest thinks his DIY menu makes his restaurant stand out from the competition he couldn't be more wrong tasted like it was not like from a supermarket rather than kind of coming out for a nice meal out surprising pretty average what'd you come back as Indian restaurant in not yeah is it average above average great tails in the air ladies why do you treat your kitchen like a conveyor belt it's like a it's like a banquet in kitchen here there was so many artists bending and I have the winner now in an alley nod don't date on the forum I think deep down inside you could do much better which other love care and China a little bit of passion what are you thinking here basically yeah we need to sort this out I know down well we could all do yeah Sam side better good night yeah there's none tsunemori yes from Brian earliest gentleman good night I haven't enjoyed it to me the first time since open I strong I leave it there I'm gonna go for a [ __ ] this Russian has two major issues firstly the Russians all blinged up and they got a menu to match it it's [ __ ] humongous and ghastly have forgot any chance of turning this around the first thing I have to attack seriously is the food is hideous razzes built a flesh restaurant and a techy menu to match but the way I see it that's nothing to brag about so this morning I've got to get razzed to see the error of his ways for me in the heartbeat of any restaurant everyone comes back knocking on the door I want to taste the food again I don't feel that here I think you've got a [ __ ] glamorous 1980s [ __ ] Indian restaurant they're serving pretty mediocre Indian food and they're gonna spend 600 to 700 three calls me Pam whatever it is [ __ ] me what you've got to become as individual you know is a bit hard for me to sit here and go [ __ ] I've got all that wrong I mean I still gotta get this right nothing wrong with being proud at all providing you've got that level of [ __ ] intelligence to fund and rectify yeah okay and we're gonna start right this [ __ ] minute okay yeah I mean literally no stay there oh you know I move I've got it already okay that's one thing [ __ ] me have I been doing there you go that's for you I do both windows a one window now that's not coming out what on their first and just look it's tinted glass so it'll scratch see I've not done it to hurt anybody I didn't do it to piss any other winners off if you had runners up in the same style I would still turn round say Raz do yourself a favor get that [ __ ] off the window he looks [ __ ] hideous I'll give you how to take it off Gordon but I just don't that's very kind if you can take the runs off oh god I will take it off you but what I am getting pissed off about you how sad you are yeah I am I'm [ __ ] I like Ian vist off there wasn't meant to let customers know the winter scum runners up into a war okay do they know who the customers foster today seven get rid of it [Music] you start there then it all runs up the small bits and bet you may need some glasses to get it off please no Spectre we know this won't last [Music] sorry Rosa coming off sorry only runners-up will join a chair only runners-up next year we're gonna win so now you can't see the side gosh how many runners up sorry he's gone now [Music] thank you I'll be that [ __ ] hurt didn't it no I'm actually doing it ah now clean those windows I can turn my attention to the biggest problem of all the food like most Indian restaurants the source tops that form the base of the curries are prepared in advance incredibly over hugging xxx create your own curries are made up from just three stops no wonder they will taste the same oh dear I've also found jars of curry paste and frozen Somozas the only freshly prepared food is the naan bread what a waste of talented chefs this isn't a restaurant kitchen it's a food factory and most of the time together in two hours sometimes hundred cover under 20 cover I've asked come to cook every dish on the menu holy mackerel most of these dishes are made up from just a few sources there's no way in earth they can taste individual and I'm going to prove it we're gonna taste some food and you're gonna tell me what it is okay - here we are they first up one of the most expensive dishes on the menu King Kong cry yeah no that's the lobster I had yesterday - let's see if the rest of the waiting staff can do any better the nation's favourite chicken tikka masala all the most popular dishes on the menu what is it take them a drive no no Oh No one last try how about the warning thing that shouldn't be anywhere near this restaurant - what is that good girl excellent what we're running here and your restaurant a third none of the staff could tell one dish from another you can't be that mediocre when you're fighting for survival with 18 other restaurants you're generous man and it shows - what you sat in front of you can't please everybody we've tried to give every customer whatever whatever he wants tinned pineapple and curry just don't mix it's not the average no chef in the world will attempt to cook this and your generous spirit is destroying the ambition of this restaurant who has this generous spirit is also destroying the ambition of his head waitress it just looks that we don't know what's coming out from the kitchen how can I be ahead richest when I don't even know what's on my menu that's not setting thing about it if the pick-and-mix menu has done this to his head waitress what's it done to the man who has to cook it every night [Applause] Nottingham's got a growing Asian community and great markets selling exotic produce that you'd find on the streets of India inspiration all these shops on the curry lounge doorstep but can rarely visits them choosing to order any supplies instead then just a nice and toss it yeah it's beautiful tested see you seem to come in live in amongst all this after breakfast there is hardly any seat yeah it's great to see count excited about Indian food again it's given me an idea you grew up in which region nice was the first sort of big influence that your mother gave you in terms of food taste she is to make that format which was fantastic right but not that what am i what we make here no sweet one let's pick up some ingredients today sure let's put that as a special this evening fine Anu fine and give it some authenticity from absolute blue region okay let's go get the latter compromise lovely thank you tonight's a big night we're putting on a new dish you can't get in any run-of-the-mill curry house but before we can hand out the menus there's something I've been dying to do no more pick a mix we're going back to simple authentic yeah Indian cuisine yes it's crucial we tell the front-of-house team about the special so they can push it why don't you explain what you're doing sure we are making the authentic limp boredom on today what if a customer wants to chicken jalfrezi yeah have you seen how much truth on that yeah so so we're gonna sell something else the rest doesn't seem happy but tonight I'm gonna prove to him that Nottingham wants authentic dishes instead of dodgy dealings gone [Music] can't special is a medium spice dish from Hyderabad and unlike Razzies pick a mix this curry will be made from scratch every day to meet the slow cooked on the bone with spices and browned onions I quite like the regional aspect with the boudin size it makes it look more authentic chili powder turmeric and salt are added along with a garlic and ginger paste and left to cook gently for half an hour gorgeous this is your mark thank you that for me yeah it's perfect yeah yeah you know Thank You him it tastes delicious thank you this dish will get everyone hot for more but are now into service and not one person's order the lamp kolba what a Rason his waiters up to dear if the brewhouse team aren't behind the special then it's down to just one man Raz anyone would think he's resisting the changes to tonight's menu and finally agitated that it's all a little bit too casual so I just need some Drive behind it not to drive it not from the backseat but from the front seat yes hey knowing going sure I did you not go for the special [Laughter] I'm not laughing but if res one push it I know man who will it's nothing I'm not Bollywood like when you pulled up on long hours it gives its own best angle so the actual disc comes out of the moon try my very it's great to see Khan's passion for the dish that he created he's like a different chef [Music] at last cons mums limb starts to sell but no thanks to Raz [Music] now you see that other stuff [Music] we complain it wasn't sweet enough medium really enjoyed it I've never realized in so many varieties of Palmer yeah wonderful that is really good news we've already sold out of Carnes lamb calmer now that means they want that really nice authentic style of cooking as opposed that sweet mush but what's piss much more than anything is rather than refusing to push the authentic special and still things they come here for the [ __ ] picker mix which is bollocks without a doubt the staff tonight's show is calm your destiny for Bollywood you aren't you you're too good-looking to be shown on you look like some sort of Bollywood superstar no come on you're out pulling my leg on the porn movie last night the curry lounge is split down the middle kitchen versus front of house before I do any more work on the menu I've got to get them all playing for the same team crucial bit of team bonding where's last time you got your team out together my guys meet on average once a month whether it's go-karting water polo we haven't been a team yet so we're now gonna play the locals at their own game and we're gonna whip their ass hey buddy hey well I've arranged for the clowns to play the local seat cricket team and I've heard their batting average is high razzes open-air batting with a difference it's time to kitchen bowled him a few bounces right okay this yeah here's what they call handycam yeah I will do to you okay what you been doing to your staff right and so I want you to experience what they've been experiencing yeah since they've been working with you sir one-handed this time Bowl the fastest Bowl you've ever done move oh sorry that's butterfingers sorry yeah still yeah I can't believe it he still managed to hit the [ __ ] ball [Laughter] I wasn't myself with the kitchen service [Music] hey guys well thank you the cricket was such a success I thought we've turned a corner but this morning I found out razors called a meeting and only invited the front-of-house staff when is this guy ever gonna learn he's been an idiot and I won't let him get away with this yeah pummel him yeah I've been at the curry dodging Nottingham for three days and I thought we were making progress but after a great day of team bonding razzed has gone behind my back meeting right right 24 hours ago we had a team-building exercise kitchen and dining room yeah which was fantastic 24 hours later you having a meeting on your own tomorrow morning we want to sit down with everybody let's go for what we want to do trust me my team don't meet without the kitchen the kids you don't meet without the restaurant because they want got to keep it together yeah that's right Communications and communication I think nothing can be better than when we all sit together I may come out the better idea than you there should be one family we should be a small size our legs up together small yes looks like something out the pharmaceutical it's just a memory dump also the big circle professional I got that yeah that's so frustrating because on the back of the cricket bonding session I thought he'd understood the importance of keeping your team together and if he has understood that now he's never gonna get the [ __ ] message I really put Razzies back up by gate-crashing the meeting but I want to crack on and create a new menu of regional dishes time for a spot of Tiffin Tiffin's our Indian lunch boxes and 160 thousand of them are delivered every day to office workers all over Mumbai we're going to do the same here in Nottingham and that's never been our bet a fiver each yeah if we get six companies on board all the wardroom between 30 to 50 lunches a day authentic delicious curry swear to God in two to three minutes time we could be doing TuneIn 50 to 300 lunch a day okay yeah let's go the tippin's will contain a light and tasty authentic chicken curry it's made by fine chopped onions in whole spices then adding chicken with chilli cumin and turmeric and lots of fresh coriander what a way of getting them into the restroom while from the great lunch yeah to go with the chicken there's coconut infused vegetables and an aromatic basmati rice all topped off with a plain darn [Music] here we go yes while you're walking I was just a filthy work myself hello I'm just a quick inside and we've got a really exciting lunch now the average person here earns between eighteen hundred grand a year wait charging we're charging five pound who'd like one okay Harry work your magic it is absolutely delicious change anymore fantastic within five minutes they've all gone forty Tiffin boxes at a five reach that's two hundred quid that should cheer up Raz who hasn't got a box more feet [Music] [Music] [Laughter] tomorrow night we're relaunching the curry land with an authentic regional menu to help me I'm calling in a mate from London Alfred Prasad is the executive chef at tamarin my favorite Indian restaurant at 29 he was the youngest Indian chef to win a coveted Michelin star if you want good Indian regional cookery know pick a mix nice surprise we're very happy yesterday when I came in now we are going to view in here now look this is you 10 years ago absolutely in fact you look - so he's got no hair I know since I've been here you're turning me gray I never had this before yeah without Brits help tonight we'll give the people of Nottingham a menu that's tasty authentic and truly unique I think we get away with losing half of the junk conveniently half yeah starter wise another eight nine nine yet Michael's living ten and twelve I think the new dishes drawn the regional cooking skills of the chefs in the kitchen the Peshwa a champion mutton chops marinating papaya and cream then grilled in the tender are from the north of Pakistan whilst these grilled lamb kabob some Hyderabad in Andhra Pradesh and my favorite Merc Merc me from Punjab spicy chicken cooked in cream tomatoes with ginger and fenugreek leaves Russ Gordon touch of my favorite yes absolutely listen why are you shaking around like that [ __ ] bit of oil in there hello nice tender the new menu is made up from dishes from northern regions of India and Pakistan and with no main courses over ten pounds fifty we're now highly competitive I need starters here that you think is not suitable for nothing I don't know no there has that authenticity yeah you see in front of me yeah yeah mr. carne you have with us others sure yeah anything to say no this is about getting out of a mediocre position and putting us in something slightly unique yeah yes trust me yes I do quality there's one last thing that has to come off the menu who went out and saw this idea in a restaurant thought [ __ ] me this is amazing we're gonna stand out nice the restaurants have been an author of them most of the restaurants up north have them that's a lie we'll be serving naan bread yeah in a basket okay let's have a little taste get familiar with it and bounce ideas around okay I've done that dark brown starch consistency it's bright vibrant and we managed to make it sexy there's so many dishes I was going to say where's the jail phrase anyways this way sigh I don't give a [ __ ] this is what they're getting yeah at last razzes finally got the message but now it's the head chefs turn to be unhappy men is not complete number than concern that we are telling on that TV originality rise tiny that ya did nothing right honey in that we don't have every regional face I think I have got right to put my logo open in here of course here's how I was doing my opinion we should not say which is not there he is a very senior ship he's from the same company from AIA I'm just clipped what's up you're jealous because he's a lot younger than you yes or no no no I think that is a factor but this hasn't just been put together in three or four days I'm not [ __ ] around with anyone this is serious this is serious so I'd like you to show a little bit of support this is just awesome thank you yeah it's a starting follow me this is an end to that it was there one minute past 12 or 12 I'm not chef C protecting about their food and their menus one two three four out of place fine let's get cracking guys yes holy mackerel I've got a surprise to get conned back on board Oh gentlemen come over quickly I wanted you to somebody yes supposed to mean these girls are from one of the top dance studios Bollywood dance studios yet in the Midlands instead of here we're gonna have a little practice first and then we're gonna take it out on the streets yeah and I mean announce to Nottingham yeah tonight yeah is that festive night tonight is the launch with an hour till opening the kitchens busy preparing the new menu whilst we hit the streets to let Nottingham know that curry lounges new menu is authentic delicious and available tonight [Music] [Applause] come to the corners this evening the cover experience is amazing fabulous authentic [Music] [Music] [Applause] [Music] [Applause] we're open I've turned down the nightclub light turned off the Bollywood blink and now the kitchen is controlling the menu not the customers the kitchens buzzing and the food looks absolutely delicious it's nice to see you cooking mr. Khanna when your heart back into you out front rather than the waiters have ditched their old pick-and-mix ways I'm messing about no interest to see how this pans out now over the next 45 minutes the first 57 tables have to come out quickly otherwise they're half an hour's time we're gonna be [ __ ] swamp I've invited a special guest human Hussein editor of the tandoori magazine and a man who knows his curries if anyone can judge the authenticity of the regional dishes it's him [ __ ] movies anymore is gonna be [Applause] radically changing the menu in any restaurant is always risky but if the curry lounge is to stand out from his competition there's no alternative but will Nottingham go for it tonight we'll have to submit one we can be boys go spit boil a big greasy just just came free with the meal fantastic the diners are gone for the new regional dishes and the dancers paid off the restaurant rammed but I've spotted a problem at the VIPs table and split really didn't taste this [Applause] check please anyway so now I'll go now tell them to slow down then you know I'm gonna lose it now another tables kept waiting we can't afford to mess up tonight of all lights there's no excuse but now for the moment of truth what does our special guests think yes mr. County London do sir come on Missouri's how was the main course pretty make you sir main course is very good well we had the lamb shank we have the eyewitness is a donkey mark I think the the chicken yeah and I tell you it was one of the best pin Dee's I've tasted in any region is fantastic thank you a little bit of issue though with the chicken top dry sauce very bland breads although they arrive late as our main courses anyway word to spine first menu works we've pulled it off by the skin of our teeth res has now got a curry house that could be these many competitors hands down total figures tonight 3339 pounds I'm sorry but you need to do that free nicely what you can do in 10,000 pound I break even I can't believe her it's [ __ ] good and I knew many was expecting people to ask yep for there's something yeah and they have us yeah it's been very easy yes it's a no I'm now sitting here looking around me people enjoying the food the buzz you know the two it's given me more confidence to show that it's good I'm feeling slightly drunk stop watching here burn up [ __ ] I feel like [ __ ] me I'm feeling sick okay that was fantastic 150 covers that was a tall order on a brand new menu so I really hope that Karn continues to fight that passion and really ignite himself and get cooking and stay regional and razz these two run it control it and don't slip back to his old pharmaceutical Selma's way and stay off that pick a mix because that is a success taxi I'm back in Nottingham it's a month since I left owner res with a new menu and a pax restaurant the burning question is have con embraced that new menu and I hope that Raz hasn't slipped back to his old pick-and-mix ways where he wants everything and anything on the menu so far it's looking good those runner-up stickers haven't made it back on the windows looking sleek and cool as ever yes business has it been good last couple of weeks we've broken even the Chili's really are interested that's great news yeah it's brilliant I mean the second day we had a chap who's been in a couple of times they want to check in masala with prawns and I'm sorry I'm not doing it and he got quite a about it we're not doing it but why don't you try the fish dish yeah he tried anything the Kamikaze because it's the best fish that she's ever had good and he's been back soon okay good customers feedback from the new menu people like it especially the lamb corner that's been a bit over here are you tasting the new dishes yeah yeah it says no need to chew gum then it's cardamon I was a cardamom seed nice how cool is that CENTAC authentic great news the curry lounge is finally breaking even and after only four weeks with my new menu that's proof that Nottingham wants this style of Indian cookery tonight there's such a crush of diners I'm having trouble getting a table time for a spot of Tiffin then very good that's delicious absolute delicious tastes great no wonder this place is packed it rats keeps his cool and stick to his guns next year the colons won't be running up but winner of Nottingham's Restaurant of the Year but trust razz there's one bit of ridiculous bling he couldn't resist bringing back what other swingin bread Karen stop stop stop what they doing back the swinging bridge curtains are back [ __ ] unbelievable where is he where is he hey pinky pinky everything was going swimmingly beautiful yeah yeah yeah I mean brilliantly feedback in the food yeah what are the Spanx thing back on the [ __ ] antlers what family no the standards are too big the basket was reported to basket found be split three or four people come with me I'd serve this customer further I know it'll provide you you know you not learn will you all those we please mr. Khan mr. Khan say goodbye we have first season good each other's customers when the density Tantalus with a swinging man to give me a favor okay so now you'll tell me that your business is gonna go bust without you Angeles Jews yeah are coming with me down the road open the villa to unleash a yeah the [ __ ] way I'll show you five minutes let's put some money in the till sorry I'll get you a new one okay freshen our bed okay - can you order new naan bread please on Table seven right try to stay nice and calm throughout this moment cuz we're on the way to have burial any final wishes Oh conjure up where's the vicar here we go let's go now you can take that one that yeah thank you oh my god have I waited for this moment ashes to ashes okay done what's the price per kilo now 60 pence Akiko [Music] you

Channel: Kitchen Nightmares

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Id: D21No5_Z-dQ

Length: 47min 3sec (2823 seconds)

Published: Fri Jun 26 2020