Who said what
- TC
The Chef's Cut👍 Recommends
…discussing indian street food as indicator of restaurant authenticity and quality
“Two that I love so much, Manit, and I saw you have one of them on your menu at least, is Panipuri. Oh yeah. Which is these little crispy balls and they're filled with like potato and tamarind water and herbs and chili. It's like a little flavor bomb. It looks like a ping pong ball. Yeah. It looks like a ping pong ball and it's, and you have to eat it in one bite. Otherwise you'll be wearing it. It is so good. And when you come to Nashville or Orlando, you've got to try it. I think our water has some magic in it. So yeah, I can't, I mean, that's what I want to eat. So I want everybody to eat that. I love that. And I love Belpuri. So we do have Belpuri in, uh, or in our Orlando location. We call it the puffed rice salad because again, we are in Disney. So we want it to be, you know, a little bit more approachable, but we do, but we do have that. Oh, I love those. And these are things that I was like, where have these been my whole life? Because growing up, I living in Florida. Also, I only saw, you know, like the greatest hits. I feel like it's kind of like soul food where everybody knows fried chicken and collard greens, cornbread biscuits, but they don't know some of the small regional dishes that I grew up eating and my family made like in Mississippi. And when I discovered like some of these chots, I was like, Oh, there is so much more to this cuisine. And like, I need this. I need more of it.”
The Chef's Cut — Maneet Chauhan Talks Chef Life, TV Fame, and the Universal Language of Food!at 31:31
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