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 course 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……
Nice story but Xavier name originated in 16th century after Saint Francis Xavier in Spain while Zubair is an Arabic name and one of Prophet Muhammad's first cousin was named Zubair in the 7th century so they're two different names with different origins.
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!
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.
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.*
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!
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?
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
@rishi if you managed to see this. I’m damn proud of you man. It’s been such a long time since cooking together in culinary school in Singapore
Thank you man! Haha
Wholesome stuff above
this is cute lol
im currently a culinary student and i do have to work hard 😂
CIA?
"In a world that needs to be reminded of it's humanity every day, food is where it starts first." Bravo.
i love the passion and joy in both zuhair and rishi voice when they talk about the spices and indian cuisine. Beautiful food and people, keep it up
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 course 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……
Nice story but Xavier name originated in 16th century after Saint Francis Xavier in Spain while Zubair is an Arabic name and one of Prophet Muhammad's first cousin was named Zubair in the 7th century so they're two different names with different origins.
Sorry I cant come into work, the new Mise en Place just dropped
You only work 16 min? 🤦♂️ lame comment
@@First1ToCommentAfter watching you have to travel to the restaurant
Oh, sorry non-existent future child that i haven't birthed yet, you're 21st birthday will have to wait, the new 15 min Mise en Place just dropped.
The cookbook, Wow. The humility shown with such expertise and thoughtfulness is awe-inspiring.
AMAZING, I love Indian food. It's so flavorful, rich, and complex. Seeing the Chef's passion and creativity makes me really... hungry... lol
I’m glad to see South Indian food is starting to gain popularity.
gain? it's only 2nd to chinese/east asian food world wide and deservingly so
such beautiful content. thanks so much for showcasing this amazing chef and his restaurant.
Amazing to see all of this grow!
As a chef I love learning and growing with knowledge from these videos👍🏼👨🍳
Great that you highlight some more traditional indian food! Learned alot!!
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.
@@barrypoontang why are you acting like an ignorant freak for no reason?
Looks absolutely delicious.
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!
Never thought I'd get here the minute a video comes up
Crocus... and Saffron is the stamen of said flower... they're handpicked and generally yield only 3-4 stamens per flower.
I wish all the success to Coach House restaurant crew. Maybe I will see another video of this restaurant again when it gets three michelin stars.
looks incredible. shout mana food bar, I know that coach house well 😉
Great vid. Lots of awesome stuff to riff off of. Nice job Chef and Eater!
looks fantastic, chef.
Vera level 🔥🔥
Man, some strong spices and flavors at this spot.
6:20 I thought saffron was from the stamen of *_'Crocus sativus',_* aka, *_'Saffron Crocus,'_* not it's pollen.
yeah he was tripping there idk
i don't think lilacs and crocuses are particularly related either but the food looks tasty
You're right, he's wrong.
And he called it a crotus 🥴 which was amazing
Chicagoan here, I swear we do have people who know what saffron is, just not this guy.
What a crazy mish mash - looks awesome.
Beautiful
I would love to dine there.
@13:53 just wanted to point out that it was yellowfin tuna not bluefin
concept is awesome !
Looks good 👍
I dont need a history lecture in the middle of service, I need the duck ASAP.
What was that date infused dish called?
My gosh, that Singaporean English accent is so unique.
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.
When they slice is a yellow tail tuna, but when they name the plate it turns into a bluefin?
Is this restaurant located in Wazwan? It looks like it's closed??
Lilac Tiger replaced Wazwan. Coach House is still there, Mirra is brand new!
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.*
Rishi is a hard kaur mothachad. Solid chap!
When he said Rashampatti chillies - bro took me back to india right there
You can buy them by pounds at Patel Brothers all over the US.
Everyone enjoyed this video….except the the soft shell crab
Interesting about the duckfat, you would think that it would spoil but i guess not.
Wonder what environmental health officer thinks of that..
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.
2:53
"The holy trinity"
*lists 4 things*
Holy trinity in Indian cuisine is onion, ginger and garlic, not peppers.
Al-andalus might be more accurate than "pre-crusade" lol
However, I am gonna eat the hell out of that duck confit if i make my way to chicago
LETS gooo
Damn they be peeling half the stem into the saffron to bulk up the yield.
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.
banger
I went to McDiddys and ordered an omakase. They gave me a big breakfast and told me never come back again. 😂
Why is there no color from the saffron in the sauce?
Why do US kitchens use plastic prep cups?
can't understand why he washes out the cure spices.keeping them on gives more flavour
Make cake with Centauri Honey $1,100,000.00 😂
this dude look like mr beast grown up
Did you get the ducks from Springfield?
Lilac? It’s a crocus! Bah.
yeah dude sees people flower thinks they the same
this kills the crab
Jae mohajir
Someone call Maneet, this boy needs so much help….
Family of a lilac? Hmmm….
I don’t think serrano peppers are from India.?🤔
Yes, and holy trinity of Indian food is onions ginger and garlic.
can't even push 100k views with this lame host. just hire lucas sin.
Mustard is more of an east Indian, condiment, we have dishes, where mustard is the main flavour lmao, not everything is owned by North or South
no there's no east or west obviously, the chef only acknowledges south and north
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!
Relaxxxxxx
Lol you sound like fun
@@ericstephens4284 Lolz yup - everyone wants me on their team for Pub Night Trivia.
ggs
Why are they serving things in halves? Looks stingy.
ever heard of a tasting menu dipshit
I think their menu is all over the place.
Yea it started out as southern Indian then he’s talking about som tam, fish sauce, taco etc
It is all South Indian.
Agree, he talks about Chennai in South India yet Wazwan is Kashmir in farthest North part of India and no one uses pine nuts in any cooking in India.
Finally, some clean Indian food
south indian* he doesn't serve north, east, or west indian food
There is so much misinformation spouted by this crew
they just trying to connect with their parents heritage
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.
Its just his version, like how there is veg biryani, veg pulao, paneer shawarma😂
@@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?
@@Zaiden45 nope brother, a Chilla is not a dosa. There's a huge difference. That's what I'm saying.
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
You’ve clearly never worked or ate anywhere with fresh seafood huh ?
Oh brother as a black woman who's from East Coast shut up side eye ....
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
Ur just a bigot it's not hurting you ..ur also a hater frozen or not their still edible 😂
@@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
Your language has run out of hand when beautiful has become your main stop word! Or is it only their take on kitchen gibberish?
Too much yogurt in meals
😮💨 recipe please. Website atleast. I'm trying everyday to improve 🫠🥰