How Chef Zubair Mohajir Created One of Chicago's Best New Menus Mise En Place
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Date: 2024-10-08
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Comments and reviews: 14
mouszangeorge8927
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
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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
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cj-yc2xt
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
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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
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shubham_marathe
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.
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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.
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eater
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!
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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!
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naveensilva2312
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!
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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!
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sanmansabane2899
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.
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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.
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amitzyraizy7774
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
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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
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d0minicting
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
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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
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pjithmanyu
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.
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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.
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eater
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
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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
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375chicken
AMAZING, I love Indian food. It's so flavorful, rich, and complex. Seeing the Chef's passion and creativity makes me really. hungry. lol
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AMAZING, I love Indian food. It's so flavorful, rich, and complex. Seeing the Chef's passion and creativity makes me really. hungry. lol
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nederlanditis8154
Your language has run out of hand when beautiful has become your main stop word! Or is it only their take on kitchen gibberish
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Your language has run out of hand when beautiful has become your main stop word! Or is it only their take on kitchen gibberish
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moereese5254
Too much negative space on the plating of their signature dish. Also, the colors of the dish resemble colors of blackhead pus.
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Too much negative space on the plating of their signature dish. Also, the colors of the dish resemble colors of blackhead pus.
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KRayxKodessA
Crocus. and Saffron is the stamen of said flower. they're handpicked and generally yield only 3-4 stamens per flower.
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Crocus. and Saffron is the stamen of said flower. they're handpicked and generally yield only 3-4 stamens per flower.
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