Had dinner with family at the Coach House and had an amazing dinning experience. Their Mexican - South Asian Indian inspired tasting menu & wine pairing was something new to me. Zubair introduced us to a whole new Indian cuisine with Mexican influence & of coursed his explanation about the history behind it in his colourful language. He then sat down with us after the service and everyone was gone. We chatted for a bit and explained to him the history of his first name Zubair is the origin of the name Xavier. He liked that very much since he is student of history. I highly recommend his food and the cozy dining experience……
The guy only said southern Indian about 47 times, no other information was transmitted. So todays lesson is that southern Indian people have food. Groundbreaking content.
Love these episodes and food looks amazing, the only downside is when it comes out here --- going to be even harder to get a reservation. Glad they are showcasing different regional cuisines!
The restaurants may be different but all chefs share something no matter where you are. Could be working in fine dining, fast food, bar, food truck, barbeque ETC. *They all swear like there is no tomorrow.*
7:36 If hot means spicy, then I'd say that it's not correct. Meen moilee was created by the chef for the britishers because they couldn't handle spices.
they are reheating it most likely every day, which at that high temp kills bacteria. as well, it is a saturated fat, which have been used for many centuries to preserve food, and prevents oxidation/bacterial growth. not to mention that it’s refrigerated, so thats another layer.
The amount of times he had to talk about his origin and that they are south Indian practices just to differentiate themselves from the quintessential idea of Indian Cuisine.
Fact Checked. Coz Eater won't apparently. Crocuses are in the Iridaceae (Lily) family and lilacs are in the Oleaceae family more closely related to olives. They are in no way even remotely related. Apart from the colour!
whats up with south asian and east asians not treating live ingredients with respect? western chefs usually freeze lobsters to put them to sleep before severing their nervous system for example whereas ive seen asian chefs tear apart king crabs alive or like in this video cut off their face alive
Ur a Karen also not always true there is tons of white male chefs on here that unalive seafood without putting them to sleep Joshua Wiseman Nick guy who used to do videos with Lynn's and was on gordan Ramsey Masterchef forget his name and a couple more they dont out tgeir lobsters or other seafood to sleep ur just negative and trying to get something started seek therapy ... no one complains under their videos ur the only one here complaining and just because someone is of a different background does not mean they have to be accustom to american culture when freezing seafood or not it's not hurting you what a cry baby
@@dacyniel i live on the ICW and work in a japanese korean fusion place breaking down fish daily. i guess i should clarify chinese instead of all east asians and more so SEA
He's claiming a lot of things as South Indian when its actually common between both, North and South India. Eg: Mustard seeds are used across the country. Khichadi is a staple in the northern/central part of India and isn't actually found in the Southern parts.
@@dacyniel nope, that's not my point. He claims Mustard is a very south Indian flavour when Mustard is actually used across India. Similarly he claims his version of Khichadi is south Indian. South India does not have a khichadi, especially Tamil Nadu where he comes from has no concept of a khichadi.
@@Zaiden45 you are missing the point man. Khichadi doesn't exist in Southern India. He claims it does. That's all there is to it. He wants to claim it as a South Indian version of a Khichadi, he can for sure.
@@shubham_marathe people eat khichdi in south india like how north indians eat dosa. You have north indian style dosa which you sometimes call chilla right?
