Paneer and ribeyes share Bon Appétit's day at Elder
Head chef Iqbal Siddique prepares a British-Indian chophouse menu, from pork chops with vindaloo gravy to celeriac Wellington.
Bon Appétit
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NYC’s Hottest New Steakhouse is Indian | On The Line | Bon Appétit
Things we can learn from the video
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- 1:10Custom-cut pork chops are trimmed, brined and grilled, then plated with vindaloo gravy.
- 3:22Buffalo milk becomes fresh paneer for Swiss chard saag, with vinegar separating the curds before pressing.
- 6:02Siddique portions dry-aged ribeye, sears it over charcoal and bastes it with beef tallow.
- 8:14Flattened chicken breasts are filled with spiced ground leg meat and rolled into roulades.
- 9:34Siddique connects martial arts discipline and stamina with the demands of long kitchen shifts.
- 12:27Celeriac Wellingtons are assembled with Swiss chard and duxelles before pastry wrapping; the episode ends before service.
Fresh paneer needs its own place on the prep schedule at Elder, right between pork chops and the morning handoff. Bon Appétit's most watched new upload follows head chef Iqbal Siddique through the work behind this New York British-Indian chophouse, stopping just before dinner service begins.
The contrasts make the episode: buffalo milk curdles in a vast tilting pan, a dry-aged ribeye gets seared over charcoal and basted with tallow, and chicken breasts become roulades filled with spiced leg meat. Siddique also explains how martial arts prepare him for kitchen life: "There are so many commonalities with fighting and cooking: you have to be disciplined, you have to put in your hours."
The visit has drawn roughly 281,000 views. In the comments, viewers pick out the kitchen's cleanliness and the chops, while one asks for a longer episode that follows the team into service. That is the part this installment leaves beyond the kitchen door.
Across five uploads, the week also offered a rather elaborate potato. Somssi executive sous chef Daniel Gronert combines Yukon Gold purée, crisp spiralized russets, miso hollandaise and caviar in "How NYC's Best Potato Dish is Made | Made to Order | Bon Appétit." Shorter lessons cover kombu-cured fish and double-breaded cheese croquettes, alongside a visit to Mei Lai Wah's pork buns.
Lindsey Hubbard's earlier meat-station shift remains the channel's busiest video right now, passing 1.3 million views. Channel-wide viewing is a little above its usual daily pace, while subscribers were unchanged over the week. Nearby food channel Epicurious also had steady subscriber numbers; Andy Cooks added subscribers and is seeing above-usual daily viewing. For Bon Appétit, both Hubbard's learning curve and Siddique's practiced prep are keeping the working kitchen in focus.
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What viewers say
That’s gotta be one of the cleanest kitchens I’ve seen in a long time
@kyleb.7371See it on YouTubeThose chops and steaks are edible works of art
@narbecue-vaSee it on YouTubeLoved it, wish this one was longer and showed footage and commentary when they are in service, 5 more minutes or so
@raquelharris444See it on YouTube
2 more comments
Chef says his restaurant is a chophouse yet steakhouse is used in the title
@joshjgSee it on YouTubeI read the title in a Stefon voice
@darbunhSee it on YouTube
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- Channel
- Bon Appétit
- Subscribers
- 7,420,000
- Channel views, last 7 days
- 5,390,133
- Videos published this week
- 5
- Video published
- October 27, 2026
- Video views so far
- 280,661
- Views on its first day
- 169,221
The numbers
Here is how Bon Appétit's uploads and audience moved over the week.
💡 Test your knowledge
Which seaweed is used in the fish-curing technique featured in Bon Appétit's new uploads?
The kobujime technique presses lightly salted fish between sheets of kombu.