WDW Radio # 783 – Live Review of “eet” in Disney Springs… and Why It’s a Game-Changer!
hi there good to see you hello welcome now listen you bird brains if you’re going to keep your jobs you got to get hip I know all about it see M don’t [Music] be nothing is more wonderful than the imagination for in a moment you can experience w radio your information station hello my friend and welcome to the WW radio show your passport to the Disney parks I am your host Lou Mello and this is show number 783 and together I not only want to help you have the best possible vacation experience when you go to the parks but I also want to bring you a little bit of that Disney Magic wherever you are here in the podcast my weekly live video every Wednesday night blog events Weekly Newsletter and more please join the community and find everything at ww radio.com and I first visited Walt Disney World in November 1971 and I’ve been doing the podcast for nearly 20 years but I love that I still get pleasantly surprised from time to time and this past week was one of those times so I want to invite you to join me at the table for a live review of eat e in Disney Springs from celebrity chef manit shaan and discover why this is a dining experience that in more ways than one is likely going to Delight you as well then stay tuned for a Disney trivia question of the week and more updates at the end of the show please connect with me on social I am @ Lum Angelo subscribe to get my free Weekly Newsletter and get a free copy of my 102 things to do in Walt Disney World at least once book when you do so and if you like what you hear please share the show and tell a friend so sit back relaxx and enjoy this week’s episode of the WW radio [Music] show one of the things I always love about coming to Walter Zoll and the food festivals in particular is it affords you the opportunity to try new things and maybe even break out of your comfort zone a little bit the food festivals in Epcot give you that as you get to go from Marketplace to Marketplace and invest a very small amount to try something that maybe you wouldn’t necessarily go and visit that type of restaurant on your own and then hopefully introduce you to a brand new type of Cuisine and over the years I think we’ve seen this incredible evolution of the dining experiences in Walt Disney World I’ve said for a very long time if anybody’s listening like this is not just hamburgers and hot dogs and chicken nuggets like there is some exceptional food at Walt Disney World and I think there’s now not just festivals but full-blown daing experiences that let you try some things that you might not have otherwise whether it is Japanese food in shikisai or takumi or at Morimoto Irish food at Raglin Road uh you know a wider spectrum of Italian food and I think there’s a new restaurant that just opened that really is going to of turn that up to 11 and it is eat EET by um celebrity chef Chuan which is located in Disney Springs tucked in this wonderful little corner right next to the 365 Days of Christmas you may or may not remember this location as the former home of the again often overlooked Wolf Gang Puck Express may you rest in peace but it has paved the way for a dining experience which I think is going to not just satisfy the pallets of folks who love Indian food but hopefully introduce people to a style of Cuisine that maybe they haven’t tried before and that my friend is why I am here you are here with me around the virtual table and I brought some fellow Foodies and friends who you may or may not have heard on the show before to help me navigate uh digest literally and figuratively the entire menu here at e so I want to welcome back to the show Lisa nard glasner you may remember her from such shows I don’t remember remember what show she’s been on but she is from The Castle Run and the brand new thousand circles photography studio experience I don’t know what it’s called I’m so excited to be here and I am properly fasted so I’m ready to dig into this meal and coming back fellow friend and foodie and founder of here withth magic.com and soundscapes on your iPod device here Jason canab I’m excited to be here I am ready I love Indian food especially like Northern Indian food and I like eating Indian food with Lisa because we always agree on things right I have high hopes for this meal every everything is indicating this is going to be an amazing experience I’m super excited that this is here and so close to home Okay so the inside joke is we have done walkabouts at some of the food festivals before and we like to call it the India incident because it was a heated debate about the uh merits of the Indian Marketplace at one of the food and wine festivals a number of years ago every time I walk past that spot I get a little bit of like a twitch just trying to remember it was podcast gold but um we are all here at eats really for the first time I was here a few weeks ago uh I was invited to experience the meet eat wait eat meet with manit dining experience with celebrity chef and the the founder of the restaurant man Chuan who you’ve probably seen on Food Network She was recently crowned the Food Network I forget that the champion she she like there’s a video of her walking around Disney Springs with her belt the winner the winner yeah with not one but two of her like championship belt as if she is a a professional wrestler so um and as we are starting um I want to welcome uh Tom to the show Tom we met um I we always say I always say we’re friends whether we’ve met yet or not you are evidence that we met during the eat and meet meet and eat with manit uh experience a couple of it’s been a a few weeks ago and and you shared that you’ve listened to the show before and you were incredibly generous and welcoming us back well thank you huge fan uh we’re what would we call Lou Geeks in uh in my household easy 18-hour marathons driving down back when I lived in Chicago listening and honestly yelling at you a lot about the top 10 we there’s been some interf family debates so we’ve had a lot of fun um but huge fan and um I can tell you and and you know I’m very transparent I’ll I’ll just tell you my emotions right off the bat there’s there was a goal in my life to Manifest this moment this is true so so for me it um it’s just another one of those achievements I don’t Revel in achievements I get them and boom I’m over it I’m ready to move on and do something else but this is this is an awesome moment so I appreciate you being here it means a lot to me um I’m the corporate chef of morph Hospitality which is the restaurant group that oversees this restaurant and others and I’m also one of the partners within the group so uh I am I bleed Indian food through and through but love Indian fast casual food and me and manit have just been friends and business partners forever but friends really for 25 years uh we were just little Cooks together in Chicago we grew up cooking together and just always been really close friends so that’s how I ended up here and I hope you guys love the food and uh kind of walk you through it because I know it’s different but fun at the same time well I was just saying that this is I love this concept because I think one of the things I’ve Loved about wal dis world is it allows people to Su you know the festivals you can try a little things here and there that you might not necessarily want to do a full-blown sit down meal for but this really is a great entry point for people who may have heard about Indian food maybe they’re not so sure or comfortable walking into an Indian restaurant so take us behind the concept um of of you know what you what do you want this restaurant to be and the way the menu is designed again because I think it is it’s not just delicious cuz I was here for that the dining but accessible as well yeah so I think the best way to put it is will my mom eat it you know I grew up in a suburb of Chicago called naville Illinois there wasn’t Indian food we didn’t grow up on it and I didn’t first try it until I worked in a Indian Asian restaurant in Chicago the very first time I was was probably 20 some years old and it’s first time I Tred I fell in love with the flavors right away but our goal is to make it in a way that you can come taste the food not be intimidated have unbelievable service and not have to invest you know this crazy amount of money too into it we’re we we are a fast casual so you order at the counter grab any table you want and we bring it to you but but the main thing I want to get into is it’s not about heat heat isn’t the culprit here spice means flavorful Masala a blend of spices we’re not here to make you sweat we’re here to make you crave you know and for example what I what I brought you guys is things called chots C HS do you know what shot means it means like Finger Licking Good basically it’s to lick literally to lick for those of you who don’t like the mouth sounds I won’t make them but but that’s basically what it yeah it’s meant to evoke that feeling that it’s so tasty you’re going to lick your fing not only do I want to hear L sing now I want to hear the I kind of want to hear the mouth sounds listen it’s it’s it’s all about sweet Tangy salty crunchy like it’s everything you want this salad over here puffed rice salad in India it’s called Bell purri okay we renamed it out here to make it a little more understandable and I’m going to do it for you because it’s a it’s a whole technique to make it delicious but um here let me let me see it real quick I’m going to show you how this works and this is one of my favorite things do you mind if I see the lid yes okay so here we have puffed Rices okay mango strawberry these are potatoes with chop Masala chop Masala is kind of like Indian table salt and this is tamaron chutney love the Tangy tamaron Chutney mint Chutney this is mint cilantro yogurt all these different ingredients dump it all on top okay and now the trick is Jason literally sitting here with there’s mouth again no no I hear I hear the mouth sounds right now you just don’t have the recorder close enough it’s there shake it all up okay this is the most unassuming dish on the menu for sure it doesn’t sell as much as it should because people don’t get it but is bar nun my favorite thing to eat all you need to do is take one bite of that and you’ll understand what chot is why it’s so cravable uh we actually you know uh live and die by Indian Street food here we just crave it I’m G like yeah I know that’s thing I can see I’m not I’m not going to make I wasn’t even waiting for anybody else I’m not going to make the the very first time I ever had shot was was from a street vendor in New Deli and it was insane and I haven’t been able to find anything really close to that to make ours what I would argue a touch more approachable than what you ate there ours leans a touch sweeter and and that really opens up to the American palette you know we even our uh our next dish you’ll try the um ponti purri totally traditional Indian Street Food ours leans a little bit sweeter CU classically it’s very salty and savory but we like to lean into those flavors that are a little more approachable but still that crunch that Tang everything about it to me this is this is what I crave when I think of Indian food right that’s what I want that’s delicious that’s really nice and this can’t sit in front of me very long because I could I mean talk about sofa food yeah this sitting down I could eat this entire thing myself and watch the game or something this is amazing and it’s very light and it’s it’s like refreshing like there’s a there’s a almost a little bit of a sweetness to it that’s beautiful it’s so bright and light there’s like the warmth of the curry but there’s still that like refreshing like there’s nothing about this that wouldn’t work on a Florida day in the middle of the summer and the textures I love the way I I’m a big texture person so the way that the the crunch marri’s with the softer Foods is really nice that’s beautiful you guys I’m glad you guys like it and appreciate it because it is something that I wanted to start with um like I said we’re going to have the poutines you’re going to have all the stars but I feel like there’s these hidden gems like anywhere you go right that that you just don’t you would never order because you just be like what’s that so I like to get it with our basil shrimp That’s it man I’m done I’m sold yeah yeah that’s nice yeah this you can add you can add shrimp what listen are you going you want to spend more money at my restaurant you are allowed to Sir okay I like options of course shrimp chicken paneer cauliflower you name it you put it on there um we see a lot of the cast members that work here a lot of the management they order this the walking taco and the pizzas that’s kind of their go-to um we have this cast member and sorry folks listening unless you’re a cast member between 2 and 5 and 9 and 11 a cast member can come in here and get a half pric bowl and fountain drink or pizza and fountain drink so Lally they can get an entire meal for 11 bucks we don’t advertise it it’s strictly for cast members I think we’re the only people to offer it but we we believe you know I know you do a lot of shows with Art Smith we’re friends with art he’s a huge believer in the Disney Springs Community we are too that’s why at some of our events you’ll see other people featuring ingredients here but like we trade out meals every day with them and it is this tight Community we want to be part of it we want them to know that we’re here um so that that’s a big piece to it for us so you know build your friends I love that I really like I really really like this I would absolutely get that if I was at Springs and just needed something quick for lunch that would be a go-to for me that’s that’s beautiful so this is on the market fresh menu it’s it’s $12.95 it’s it’s a huge portion speaking of huge portions if you look behind you Tom I have a feeling this but wait there’s more um I could eat that all day that’s delicious that that’s a go that’s going to be a new go-to for me looking for something like that that’s like not super heavy if I’m running around Disney that’s really nice and anybody can eat this like there’s nothing in here that’s like spicy or scary oh my gosh I told you guys you’re not going to get away you’re not going to get away low here oh I love me I love me a good Samos we’re going to need a bigger boat oh my gosh this is pizza this is incredible here have a pizza go okay I’ll go through some of these because I’m not we’re going to have another round out so here we have um here take this yeah so this this in the middle is called ponti purri depending on where you’re at in India it’s also called gupa so in our restaurant in Nashville we call it gupa here I call it ponie purri ponie Pur is the more common name you need to take some of this it’s potatoes and garbanzo beans with tamaron Chutney and cilantro you put it in that little shell you put the water in it and eat it in one bite if not it’s all over you okay but same thing crunchy sweet move over to probably our absolute bestselling dish on the menu the bread service which is also known as Masala daa in a way it’s two different non we have the garlic naan with meti which is Fen Greek a plain naan and different Chutney and right in the middle this is a Pento whip paner so we take Pento cheese like a like our true NES Vilan cuz that’s where we’re from then we take paneer and we Whip It it really hard and then folded it together we have this amazing coriander honey that’s probably most people’s favorite mint Chutney my favorite garlic pickle which is called garlic achar that’s yeah Tamarind Chutney and then we take a little bit of carrots and celery and radish mix it with chop Masala so just grab and just get nuts right this is not meant to take it easy you have silverware you don’t need it unnecessary walking taco okay this is a take on the fre the classic Fredo LS walking taco this was served at Party of the senses uh about five or six years ago um and this was the Gateway for us to meet Maryann hunel to get this restaurant I met Maryann then met Scott they introduced me to Brokers and it just kind of went on and on um so this dish is kukuri which is Indian Masala Cheetos uh we have pork chili Ceta cheese jalapenos Pico classic samosa pea potato uh two pizzas chicken Tika non pizza so let’s take on chicken Tika Masala and sag paneer pizza so they’re both classic Indian curries turned into pizzas last but not least oh my God we have more sorry guys my M I got to get some water holy cow oh two more uh there’s a chopped salad with mini potato samosas if any of you have ever been to Portillos it is arguably my favorite restaurant in the world this is a take on their Cho salad because I love their Cho salad so much lastly the other star of the menu the Indian Tika uh excuse me the chicken tikka putine which is Masala fries tandoori chicken Tika Masala sauce and uh cheese curds melt it down into heaven and I’m I’m going let you guys eat because you know I know you’re hungry we’re sitting here like you probably can’t hear the sounds that we’re making behind the microphone like oh my God oh my God like one just looks and smells and probably tastes I don’t even know where to start I I’m going to share photos on my and on the um on the wwo site on the show notes let’s start here what uh Tom what are these again yeah so this is the this is the ponie purri it is a classic Indian Street food and and manit has a unbelievably funny story about this dish her parents would not allow her to eat this in India because of the water because the water is so dangerous so here uh she wanted it on the menu so you take a little bit of potato you don’t fill it all the way up just a just a little bit and you can always take some out if you want no big or do another one but the trick is fill it all the way up with the water and then eat it in one bite okay and I promise you everybody wants to eat it in two you’re going to regret it it’ll be everywhere but this dish um if you’re familiar with modern oh you want more water oh you want more water yeah yeah this is this is an experience this is like should be like a little bomb yeah it’s going to explode so if you’ve if you’ve ever had reverse spherification from years AO go this is like the original form yeah that’ll catch you by surprise right it’s like a little explosion like a wonderful explosion of the flavors that sort of hit you like in different layers like the texture of the crun of the the thin sort of crunchy outer shell and that that warm Savory of the potatoes and then get that burst of like the the sweetness from the water again that juxtaposition of like the hearty earthy like you know Soulful feeling food and then the freshness of this the mint and everything else that’s in here that’s really really nice again it’s such a perfect thing to eat on a hot day yeah that that was surprising how refreshing it was cuz it’s a hearty food it’s a comfort food um but it it’s really refreshing and this and the spice the heat is just so like so mellow and it just washes away away it’s you get a little bit and then it goes away there’s like this little like there’s like a little blanket on my tongue of flavor that’s just sort of like sitting there and it’s it’s it’s not spicy but it’s like it’s a you taste the flavors of the spices that’s really good you get the warmth of the spice I think and um yeah no that’s really lovely and again with the textures it’s such a nice melody of textures that’s CH did did you have it did you have it on the street in India so you notice the difference then it’s a very different mean water yeah they’re much savier and sometimes there’s there’s another form with like a like a yogurt or so that’s D purri yeah dahi Pur uh we serve that right now as a free Chef’s app for people that have a passport at the hotel’s next door they get they can get a free app and we’re serving dahi purri for that um I like to do dahi p you can do one right now just take the potatoes in the shell and put your mango lassi in it and then it’s a mango lassi Dy Purry and it’s delicious but it makes it more almost more of a dessert item yeah it’s very um but but understand in India dahi purri the yogurt is full of cumin and salt it’s not sweet right so it’s very Savory um very different but delicious so where do you recommend like on our flavor Journey that we go next I I would say you have enough food to be a little bit satisfied so I would take bites of everything and fill it in with bread service you know you know cleanse your pallet with a beautiful bite of bread service but but I would probably lean into the apps the pizzas the PO just just go crazy I mean there’s no right or wrong way to do this um there’s still more there’s still plenty of Entre this is only apps so oh I thought this was everything no no we’re not even close we’re going to need a bigger boat probably do salads first because it wouldn’t be fair I I I’m not sure I want to spend a lot of time on the salad portion so we’ll do it quickly because the poutine is oh my God I told you guys and and you don’t make friends to start with the poutin I don’t think it would be fair to the other food to start with the poutin you don’t want to get cold the that’s true the yeah this is Chef Miguel so he’s making everything look tremendously beautiful today so je this is amazing thank you and we’re just getting started wait till you try the Pu this is the high the bestselling appetiser in Nashville and I would say this and the bread service are very close on this I have no words wow Lisa you don’t want any of this no I think I do that is that’s probably the best poutine I’ve ever had that’s I mean that is incredible and that chicken the Tori chicken m is just almost melts in your mouth just is so tender and so perfectly spiced and how do you cook the the chicken is it in AIC style we uh I’ve been able to use utilize uh with the oven I have it’s called a rationel comi oven and I was able to get the uh built as a Tandoor so it has a it’s it’s like computer settings to operate as a Tandoor and we load it up because I mean I go through I don’t know 10,000 pounds of chicken a week right so like it’s just you go through so much and I got to show you the non oven that’s what you need to see the non- oven is the size of size of a Volkswagen and it’s it’s one of the coolest pieces of equipment I’ve ever purchased um but we we just blast it in we marinate it for at least 24 hours and then we blast it in the oven and honestly it only takes about five minutes to Cooks it’s such a high temp because it’s it’s it’s replicating a Tandoor oven right so the fact that you’ve recreated this experience this that I mean not just in the taste but the texture of the food and what is traditionally I mean I know I’ve gotten to go tandori chicken and it comes in these little clay pots cylindrical clay pots where they’ll seal it with like bread around probably you probably had briani yeah that might be what with the rice and the chicken yeah with the naan around it and it’s insanely I mean this is this is on par with that me this is super authentic feeling and tasting it’s delicious that’s exceptionally good the container is about 7 lb it’s not much of an exaggeration and it comes in at $15.95 some of the best chicken Tika Masala I’ve ever had has now been served a top french fries I mean that and I am like when I crave Indian food I’m effectively craving chicken T I’ll admit I mean I love everything else but like that’s sort of my that’s sort of like my staple at each restaurant I mean that’s beautiful and I love the fact that you did it with Cheddar curds like you didn’t do like CU that’s it makes it feel like real poutine even though it’s also T cuz it’s it I expected a I expected a more startling cheese taste I think that it would be more like beer Indian and the fact that it’s a classic white cheddar that’s that that’s what makes it so this D was created in Canada I mean Putin was but literally our Putin was created in Canada man was out with her husband VC who are one of two of the partners in this restaurant and uh she always tells the story as they maybe had too many drinks and we’re eating putine one night and said I have an idea for putine and we put it on the menu and I like I said ever since it’s just been The Runaway success now if you springboy into this pizza this is the exact same dish except it’s mozzarella cheese and N it’s the the butter chicken sauce you know the chicken T Masala the Tandoor chicken and this dish sells like I said it’s it’s putine the chicken TKA pizza and the bread service are always the best and same thing like this is a great entry point not just for adults like kids can eat this and not have to worry about it being too spicy they’re not going to enjoy it like these two alone I could come here and just have that but I mean there’s 17 other dishes that we have to try all right let’s let’s take his let’s take his recommendation Jason it’s right in front of you so I’m assuming you don’t have cooties on your fingers anymore thank you you’re going to hold it like a New York I of course I am oh dessert has arrived oh my God it’s it’s it is exactly what it says it is it’s non breed chicken Tika Masala Pizza the the bread is like there’s nothing not to like it’s nonan it’s Che cheese it’s it’s chicken Tiki Masala I oh my God it’s really good I didn’t think anything could get better than the poutin I don’t even remember the poutin anymore you know what would be good the poutin wrapped in this that would be that would be amazing now you’re making Tom nervous now now you’re crossing the stream and Tom’s like wait wait wait I didn’t sign up for that will buy it I mean I’ll R it I’m ready this is kind of how I eat my naan anyway like I pile the food on top and fold it and then you just put cheese on top like what could go wrong this is one of those dishes that honestly I’m I’m seeing um this in the in the soag paneer one I’m starting to see uh in door Dash because we do door Dash we do Uber we do lift um wait wait a second wait shut the front door did you just tell me my dreams just came true dreams do come true I sprinkled pixie dust all over door Dash and now they pick up here you can order it on on the app to my house to your to your house I have expectations for this evening to see a ticket go through yeah of course so so that these travel well the bowls travel well yeah we’re we’re we’re full service we’re ready we’re here this you know listen we love supporting the um the tourists and the people that come to Disney because we’re Disney fans I’m a huge Disney fan but we’re a Hu we’re a small Restaurant Group we have two other restaurants we’re not these guys that operate we want to support the community we want to be here for the locals so we’re going to serve you at any given cost I warn I have to warn my wife right now that this may be replacing Sushi Friday I’m just I’m just putting it out there I think you could have both on the same Pizza I mean I don’t I don’t think you need to replace I am speechless I am without speech that this is on to this is a game like as a local this is a game changer we always joke about oh I only wish I made Luber e so we can get food from Disney Springs now we can’t Jason you’re literally going I know I was putting my order in I I’m a little excited about this um oh remember the [Laughter] salad I feel bad for the salad I do we should have the salad Sal as like a palette cleanser little bit I’m only going for the salad cuz there’s little teeny tiny like quarter side baby samosas on here so that was my interpretation of a crouton Min Samosa croutons it doesn’t count as trying the salad l if you’re just eating the samosas off the top listen you eat your salad you’re away I’ll all right fine I’ll have a piece of what’s the what is this green stuff yeah yeah so so that grows from the earth uh it’s called lettuce uh but but but here’s the thing about that this salad is just a chat it’s uh I make a chat vinegret so it’s tamama Chutney ra mint Chutney mixed together so it’s just Tangy and sweet and I’m not the biggest salad guy either necessarily but if you put tandoori chicken on it you and the samosas you can avoid all the lettuce and eat the samosas and chicken and it’s just like say there’s a great flavor to that like it doesn’t taste like one of those normal salads no this is this is my favorite new salad this is my this is incredible it is like chot in a but it but it’s also healthy I think I is that important is that important I mean you know it’s green it’s green I can tell my doctor yes I’ve hav eating my greens yeah and it’s a big bowl like a very heavily packed big bowl of salad covered in those well it’s not anymore but it was covered in little tiny samosas um that’s a that’s a healthy portion and you you can add meat you can add a protein to it so that’s another great meal option the one of the things that we pride ourselves in uh here is vegetarian and vegan tons of although we you’re seeing a lot of meat healthy options you you you’ve actually gotten a lot the majority of your table right now is vegetarian and vegan you just don’t know it right but it’s all called out on the menu um so that way you’re aware but we we take that very serious is is trying to get you know everyone to enjoy the experience yeah I noticed there was vegetarian vegan and gluten-free items on the menu as well so there’s something you know depending on what your your personal preference or sensitivity might be um there’s something I just want you guys to remember literally the bread service hasn’t even been looked at I mean oh i s a little I could help myself the the he ate almost all the dip no no no it’s this it’s garlic and it’s say so it’s called garlic achar or garlic pickle but just grab a bunch of it and just go nuts it is the most distinct delicious flavor this is incredible the we wouldn’t know Jason cuz you’ve been sneaking under the table it almost reminds me of like a a pickled mango chutney sort of but with the garlic have like garlic forward and it’s got a nice sort of salty uh flavor and and really kind of buttery texture to it is really yeah enjoy that yeah Lou just took a giant bite of this car said he’s going he’s going to smell lovely you it oh yeah so that’s how you feeling that’s good that’s good you want a little lot you may want a little sip of your uh your mango L got to make the bloopers I me I said quietly drink I’ll taste it with this it’s going to be amazing I mean it’s it’s delicious but you know there’s not so anyway it’s not spicy it’s not spicy it’s garlicky it’s garlicky yeah and no one is ever going to kiss me ever again that being said the flavor no this is my favorite part I’ll get I’ll get back to you with something spicy don’t worry but I we have to call out the audacity of this because this is a bread service and you say bread service in Walt Disney World and it’s like fighting words immediately right and then he introduced some pimento spread as well which is also especially here in Disney Springs yeah can be funny so I am I need to try this next with P yeah you don’t normally see pimento cheese with like non- bread and Indian restaurant do you no you don’t but you find it here in Disney Springs and some other popular restaurants so I’m looking forward to this now this is a this has paneer cheese in it right so to keep it kind of fun we put paneer I recommend taking the pimento cheese and a little B of the coriander honey excuse me one second Lisa I asked you to give me the first dip and you gave me six pounds of garlic I asked you to do the same for the Pento cheese you barely like breathed on it I was actually just thinking that it’s also the biggest on the pl can’t overdo what should I put with that I would do the coriander honey uh this one no that one yeah so it’s just honey mixed with Cor and it is yeah it’s real honey this isn’t like a honey dressing this is yeah it’s coriander we Infuse honey with coriander and it just goes so good yeah that’s Chef approved man that’s Chef approved that is gonna yeah see there you go that’s a little bit better M yeah wow no that honey is insane that’s there’s a sweetness on there that you don’t normally associate when you have like the dips and the naan what else is it Nan just coriander there coriander corander honey kind of sprinkled on the top there no we mix in but you know it comes up so that way you get the extra bite of coriander y that is that is really really really good it didn’t need it’s not necessary for that pimento cuz that’s that’s incredible on its own but that pairing that that’s dessert that’s that is like brilliant science right there cheesecake version of that like a cheesecake version of this thing would be he’s literally reaching behind you stop like cake always it tastes like a cheese it almost has that cheesec cakey like creamy sweetness to it or like a canoli it it has that kind of a yeah it’s it’s it’s this that’s wonderful remember the poutin no yes yes I do it was wonderful and if you pair it with the mint Chutney or the garlic or the tamaron Chutney it won’t be as sweet it’ll completely change the profile right um so that’s kind of the beauty of this we just want you to I mean listen we all know son knows about bread service and it is amazing yeah yeah but I it’s it’s an unbelievable bread service and I go there all the time for it we wanted to offer a similar experience because it’s a masala daa in essence but something that a little more introductory to everybody and and to me the cheese does that the honey does that the things that you wouldn’t see on a classical Indian board plus two it’s it’s a quick service location so you don’t have to sort of get down to Animal Kingdom get a reservation it’s not it’s a huge I mean there’s two huge um pieces of naan and the different this is at 16695 this 19 sorry um it’s a huge like sharable portion too which is still by standards elsewhere in Walt Disney World this is this is actually affordable and super sharable and I I like this I like this better I know that’s not going to be popular but I like he’s a smart man SM no there there’s recency bias admittedly but I don’t disagree with you like I don’t disagree with you so I’ll say two things first of all nobody’s offered to bring me Sonata my doorstep so you’re already winning but I’ll also say I mean son bread service is a a wonderful thing to eat but this I don’t think it’s a better or worse like this is its own thing and I think that’s why it’s there are a lot of other bread services on property that seemed like a slightly dumbed down version of like what the best own property is but this is very much its own animal it’s not trying to reproduce anything and I think like obviously like the pimento with the coriander honey that we just had like these are just very unique tastes That You Don’t See elsewhere that’s that’s like I’ll be back just for that like that’s a nice little like let’s take a quick break out of the Sun and have some bread service that’s really I mean it’s really good I could this could be a meal in and of itself that’s like a good thing like in between lunch and dinner if you want yeah or after dinner or late what time are you open until so we’re open till 11: at night we open 11:00 in the morning I’d say what we’re seeing with that bread service is we offer happy hour from 2: to 5: it’s half price all alcoholic drinks so people come in here and split a bread service and then get half price and there’s no limits on um what you can get on the half price cocktails it’s two to five anything you want so people come in to get a bread service they split it and they uh that a lot of people like to uh walk in the Uber lot and see our sign and stop in and get two drinks each and walk out and they go enjoy Disney Springs we welcome anybody to come on in and just smell the smells you know that’s our goal it’s like you walk in here to me it’s just I heard 11:00 like that’s you come here at like 10:00 like let sort of you know everybody sort of like go out and you just come in and share this with some friends or by yourself in my case um that’s a nice evening right there yeah like finish a movie take a nice stroll to the other end and and have this to close out your night like that would be really really nice this is great all right all right we need to move on cuz otherwise we’re going to stay here like stay here not physically stay but stay here like on the uh still guarding my food though let’s do Let’s do let’s do walking taco next let’s do the walking taco next and it’s exactly what it sounds like and I’m going to admit on I’ve literally never had a Walkin Taco before what I know I I’m Sor are we still friend I’ve things are changing I mean opinions adapt over time you’ve never had a Fritos with just chili and cheese really right in bag well well get ready this is such a fun version with the curry um the Indian Cheetos that’s really amazing the fact that you have these Indian Cheetos here so so so it has the the Masala Cur curri which is the Indian Cheetos a pork chili this is a spicier dish so keep that in mind we got the mango I will I will not let Lisa get give me my portion then so it as the pork chili cooked in bua with cotilla cheese uh some jalapenos P Deo real simple but it’s just got a lot of flavor they’re Indian Fritos they liter wow that’s really good and I’m I’m I’m going to steer a little clear of the jalapenos just so I don’t so I get I really want to get the flavor of everything else in here first is the chip itself what’s very spicy the pork the pork chili and the Cheeto are both contained spice yeah they both do so it depends on your level well the fact that you included the jalapenos which you don’t have to eat you could you could actually make it more spicy I don’t actually find this I mean I know some people would find this spicy I don’t find it overly spicy at all it’s really nice I’m not even having the reach for a drink this is this is delicious yeah no just to be clear it wasn’t too spicy it’s just I was wondering where the heat was coming from and I had a feeling it was the the Cheeto the but it’s that’s really really lovely this dish is called out on the menu with a chili pepper on it so that way people are aware cuz we definitely get both sides of the world here you know so when I get my food I ask for a side of Indian green chilies and I dump it on everything and they’re so hot but I sit here and I’ll just go to 11 o you know 11 o’clock fire and just just burn up because I love that but this isn’t this isn’t this isn’t like the more Southern Indian cuz I mean Southern Indian can be like people people may have experienced that with the dosas and that sort of thing and that’s can be intensely hot for people this is nowhere even close that this is super comfortable this is almost more like pepper forward than than it is and and I will say like it’s it’s not I’m pretty sensitive to heat this isn’t bothering me at all it’s more peppery like I said and also it’s very straightforward it doesn’t build you know it’s not like as you’re eating it you’re sweating more and more it’s just sort of a level heat which is just sort of comforting on the tongue so these are like Indian nachos basically which if you remember of D3 it’s on our secret menu what wait wait wait step back if we’re a member of what now uh Disney day [Laughter] drinkers this on the secret menu come on man you can edit it out I don’t get secret menu it is the uh nachos oh okay yeah we have nachos if you say you’re a member of D3 you can come up and order we get nachos nobody knows about it only the do3 members what do you guys want I’ll get you a secret uh dish for your own group no problem oh that’s what we need to do we need secret ww radio like menu item Lo s me we yeah we’ll come up with something nice it’s going to be a salad a salad a salad and a sweet salad and dessert yeah be excellent that’s awesome all right so since you the moment you brought it out um I love love love samosas um I love them when I go to my local India Restaurant I love them at the festivals these are two like really nice size uh samosas that come in the dish take us through what these are what they contain and and why they are sort of so Heavenly these are just as classic samosas as you’re going to get potatoes and peas right it’s got Chutney in there it’s got the ginger the garlic the classic the classic ingredients on the bottom is seven Bundy if you want a little crunch break it up with your hands dip it in both chutneys take a bite always both chutneys that’s the key you get the Savory and the sweet and everything but it’s it’s this traditional vegetarian Samosa you’re going to have we bake them first and then fry them to crisp them up really nice and I think I think you’re going to if you like a classic Samoa this is the one right some mind break it up so you talk about sort of classic flavors and traditional for people who say y I’ve never had Indian food before how close is like is this food that people would consider you know traditional Indian food or is it sort of a a little more modern American Fusion take on it it’s we’re definitely a fusion restaurant Although our curries are uh for all our bowls and and and for the pizza the fres that’s as classic as uh Indian curry you’re going to get we just present them in a way that is um obtainable and understandable but but the other side of the coin ours ours aren’t necessarily as hot once we talk about that a lot heat heat heat right and we do keep it on the lower heat level but like I said we offer the side of green chilies and you just dump it all over there and you’re going to sweat you know we we can make you sweat no problem um but it is it’s meant it’s meant to let you come in this door and experience Indian food and understand if someone tells you they don’t like Indian food I always ask them how many times have you had it and they’ll say once I’m like you’ve had a bad Pizza in your life but you’ve tried it again you know not all restaurants are the same caliber so you you if you give it a chance and you get a good one you’re going to Crave it it’s a cravable Cuisine right it’s like it talian it’s very cravable so I love that and what I really like too is it really sort of cleansed all that that lettuce off of my Palace which which was nice it’s just it’s a classic delicious Samosa like it there’s it’s it’s a perfectly made perfectly executed Samosa and it’s that right balance of heat like I want I want heat to be flavorful and like I keep tring to sort of it feels like this blanket on my tongue that sort of sits there in a good way not in a in a way that makes me I need to drink something right after like I love the way like I I love the way this feels in my mouth right now it’s like that’s amazing it’s for me SAS are like one of the ultimate Comfort foods and it’s a desert island food for me you know there have three foods left on it this is one of them I cuz it’s just so enjoyable it is snacky it’s it’s filling you don’t need a lot to actually fill up on this um it’s this is delicious and we just put in front of this so did we so just I understand Tom we’ve basically there’s the 19 things we just tried came off of the sharable specialty bread Market Fresh menu there’s also a kids menu of little non Pizza little sliders and chicken fingers which is great for those but you know the the star of the show in the center of the menu is is the BYOB the build your own bowl and you’ve brought us not one not two but three different bowls yeah if you’re hungry I’ll bring more that’s fine so the bowls are um you know that that’s our bread and butter obviously that’s our that’s that’s what we do that’s that’s that’s uh pretty much everybody it’s a bowl and it’s simple you you choose your pro you choose your base you have Basmati cumin scented rice you have uh cauliflower rice or uh Roma lettuce uh if you’re in the uh lighter world and then you choose your sauce and your protein we have chicken uh that tandor chicken that You’ already tasted on the pizza and the poutin we have these basil uh cilantro shrimp I’m telling you it’s the sleeper on the menu marinade everybody goes nuts when they try it and then we have a paneer and last but not least you can get roasted cauliflower and not being advertised too heavily yet we’re adding Falafel so we have it on special right now for the month we’re testing it but it looks like it’s going to stay I have uh we’re going to start making Masala Falafel we’re going to spice it up just a little bit make it flavorful and then have that so it’s going to be really it’s really niut Jason has a little myocard fuction going on you can take the two of the best foods in the world and you mix something oh that’s amazing and then you choose your your sauce uh the the classic Tika is the one that most people lean towards the first time uh it’s it’s it’s a tick Masala sauce or butter chicken sauce they’re very similar uh you have sag which is spinach Moy which is a coconut uh based sauce and then bua which is my favorite which is with the shrimp right now that’s the spicy one it’s got heat it’s got flavor intensity so I always lean into that one but I would say the majority of first timers get the chicken tikka masala with rice you can’t go wrong sauce though right I think you do here oh oh you’re under the pineer okay so this I’m I this is one of my favorite things in the world this the the paneer sock oh my God I’m so excited about this this is green chili naan this is those green chilies I’m telling you about it’s uh it’s it’s we call it green chili n it’s known in the uh uh Indian Cuisine world as a bullet na cuz it’s nice and hot and spicy this is going to light you up if you eat this yeah it’s amazing but if yours adverse to spice stick with the the regular n or The Garlic n right so get nuts get after and again we’re put pictures of everything in there because the presentation is beautiful and the portions are huge like it’s not a little piece of non bread it’s a mediumsized pizza pieces of naan yeah it’s a sheet it’s a sheet of naan yeah so what do you he’s Jason’s convulsing over here with joy the sog I mean it’s not so it’s SOG it’s it’s pineer the pineer is amazing what is that is what kind of spices are on the pineer though because that is a um is marinated in something so all of our marinades a lot of them are based in ginger garlic you know as they always are then you got roasted cumin and turmeric and a little bit of saffron and coriander and cashmir chili powder I mean and it’s all in different variances and then each Bowl comes with a masala cabbage uh this is called cochar we call it Indian picoto but it’s pronounced as cochar and then Bundy for crunch so you get a bunch of different texture is fun to say that’s but the pineer for people who aren’t who aren’t familiar paner is basically an unaged cheese usually I assume this is a a c milk cow milk based cheese um soag is is a spinach based uh sauce uh I don’t know how you would describe them it’s a spinach cumin cream I mean it’s a classic spinach sauce sag meaning spinach right and paneer is Indian farmer good yeah paneer is simply Indian farmer cheese so the way you make it is you take milk you bring it you you bring it up to a simmer add lemon juice separate the curds in away and then tie it up in cheesecloth and you got paner but now you’re eating chicken Tika Masala so you know mix it with the rice get it together get in it this is not Uncle Ben’s rice by the way this is not I don’t think it’s not Uncle Ben’s no it’s uh it’s uh we only use uh royal royal Basmati that’s the only rice brand we use it’s always been the most consistent for us perfectly that is the the it’s aromatic the the flavor hits you before it actually gets into your mouth CU I know that’s weird to say but you can taste it before it even gets you because the aromatic nature of it it is so good I don’t know what to do CU why you sound like William Shatner I don’t know what to do I’m so conflicted about what comes next I don’t I haven’t even tasted the shrimp yet but I want to keep going back to these things the reason why you hear people talk about Tik so much is is it’s probably the most easily approachable for people right it’s just it’s tomato and butter and chicken so it’s very simple there’s no sort of heat on that at all that is a like your kids will enjoy that you will enjoy that like it’s it’s and there’s again huge huge portions it’s just comfort food like it’s just it’s beautifully executed the chicken is like perfectly cooked it’s obviously not you know it’s not dry at all it’s perfectly done yeah this is I’m I’m a little stressed out because next time I come I don’t know what I’m going to get can we just do this all can we just do this every single to limit yourself so so chicken Tika Masala is by far the Gateway Indian food right it is if you like tomato soup if you like marinara sauce if you like you know it’s it’s it’s that but with spices and and honestly it’s from Britain right that the the Indian dish is butter chicken tikka masala was invented in Britain right so so it does have that leaning and diffusion flavors already and honestly I can never get enough of it but then you try shrimping bua and you might change your mind we need to talk about this turmeric rice col termeric rice cauliflower has caught me by a surprise I I’m not a big fan of rice cauliflower I think like just eat the rice right but this has okay it it has the you know this the texture you expect but almost an earthy nutty flavor to it that is really really nice and and surprisingly grounding it’s it’s really good it’s uh it it’s made with a homemade Masala that we mix up into the cauliflower rice and bake into it turmeric and again ginger garlic and a whole bunch of different spices but we you know definitely rice is our go-to side that most people get but if you have a rice aversion this is obviously the option that’s available and you know uh but you don’t want to leave it plain what’s the point you know you got to do something so when you said this was going to be really spicy I was sort of mentally preparing myself for for this wave of heat it was going to come and it’s not I’ve got this I don’t I’m going to describe it as I feel it I have this wonderful like tingly on my tongue that’s not overpowering like it’s I love the flavor of it but it’s not those oh my God I just did the funny thing for Instagram now I have to like drink something cold to get rid of the heat like it it has just a different type of of heat that that comes with that spice yeah know again I’m relatively sensitive to heat and I’ve been fine like without a thought this whole meal I’m a little bit deeper into my mango Lassie probably for that reason than most of you are but it’s but it’s there for that reason it’s perfect and the cauliflower rice firstly it’s it’s lovely and I don’t feel like it’s just trying to be rice it has its own kind of thing going on um but also one thing we haven’t talked about much because the food is too good to even think about it but if you are on certain like diets or eating restrictions like so many people are trying to stay low carb or like there are a lot of options on this menu that is something we took very serious writing this menu is dealing with allergies and dietary restrictions and honestly we have plenty of people coming here that we just accommodate to because we it’s not something that we necessarily offer so we figure something out for them you know we want everyone to leave I want you to leave happy and fed you keep talking about portions listen man I’m a Midwestern you’re going to eat when you come to our restaurants that’s how it is I you know I want to give you food these are normal portion sizes what we’re because this is I like these are come on these are these are very large portions I mean you’re getting a lot of bang for your buck with this and I means the nice thing is that this kind of food is great as leftovers too so I don’t know why you’re looking at me I’m not going to share any of this with you when we walk like Jason thinks this this dinner tonight I’m like oh no no no this is Luber taking it’s good breakfast it’s interesting you bring up the leftovers because obviously we knew that was going to be a thing when with our portrait size so these bowls were picked specifically for that reason the plastic cap goes right on this bowl and you take it home CU I knew there’ be so you don’t have to sit there and dig out into a new bowl at your table and you know and because since it’s a quick service we don’t have servers to bring it back to necessarily like we have servers around but you know instead of having to dig through all stuff you just put a cap on it you walk out and refill your drink and get a bag and off you go um I love it um I feel bad that naan is sitting over there just waiting to be are you guys brave enough to do this listen man I’m not going to uh I’ll not shy away from The Challenge here I’ll too far yeah yeah yeah now Lisa when you break the nart don’t give me the part that’s all green yeah make sure you can actually see some bread when when you do it good luck good luck guys this is uh so Indian green chilies chopped up uh they’re cooked by my uh local so I have a I have a I have a guy uh locally here that gets me my chilies he he he grows them for me and he grows he he has a curry Tree in his yard that makes all my Curry leaves so uh you got to have you got to have your people you know so so this will uh if you get enough chilies on there this is going to be hot curry trees will grow locally you can you can get you get them yeah really we have one up in Nashville too a guy in Nashville too that has a has a tree so you just pick the lead that’s the one that’s it that’s called a bullet n for a reason Jason I’m sure is going to shake it off like he’s Taylor Swift but whoop the rest of the Lassie is about to go down that’s uh it hasn’t hit me yet oh do you know what it might it might yeah what here eat this piece right there with all the green stuff on it I literally dump a whole container of these on my Curry just like like like six of them just just eat them yeah I love it also good for sinuses yes yes an allery SE this is all right show off so if if you like heat if you like your heat I mean that’s that’s where it comes from is from this but regular Na by itself does not have this right so for the this is on the menu but then you’ve got the regular naan and the garlic naan which which you saw on the bread Service as well uh but you can order them all a cart um and these aren’t hot at all at all so the you have the you have the devil’s n and you put that in and we’ll eat the human naan what I should do is get get you guys back there throwing a Naan in the oven yourself oh yeah I’m ready I’ll put you guys on the line you know you got to I mean that’s how we’re going to get this food bill back you know we’re going we’re put you to [Laughter] [Music] work that garlic that’s it yeah the garlic M is so good o not a first date food not a first F listen I don’t even taste garlic after having that that dollop of ice cream scoop of garlic that you gave me before that’s incredible that’s really that’s really nice and it would still pair really nicely with any of these um sauces with the bread service I didn’t eat any of the vegetables though any of the is that on the bread surface I don’t know if those are real it might be plastic but you know what I like the just the naan itself like the flavor of the naan like the way it’s cooked like it’s delicious like I think it’s the right texture it’s the right thickness like it’s really really really good this is not like the N that you get you know from public in the plastic container and bring home home to dip into your hummus like this is like real out of the oven n and that that that garlic is amazing yeah you can taste the fire on it it’s so chewy and yeah just tearing it apart that’s that’s a staple for the side of anything like I love this like I love this a lot of different things just tearing it with your hands and sharing it and forks are like Sparks from your forks are flying everywhere like this is the way to enjoy like a nice midday lunch yeah all the meals I mean this is this is really good there’s something here for every Jason coma at this point I I I really do enjoy leftover Indian food for breakfast especially samosas and that’s and this is are you making your pitch for what you want to take home is that what making my pitch for what I’m going to eat over the next week is what I’m making a pitch for because I can see especially with the door Dash now knowing about door Dash this is this is and we’re not finished that’s the thing I don’t even I we haven’t even had that I don’t even know what that gosh there’s a whole another Pizza that we like well it doesn’t have meat on it so you guys were avoiding it I thought this was just my plate I feel bad cuz it’s just sitting there looking so sad but that looks like what is under wait what what is so that is s paneer flatbread so that’s the pizza turned into soag paneer we’ve been sitting here all this time and listen take a bite of that one let’s make another one Let’s Go Nuts you know we can have round two no problem what a nice light fresh flavor that has to it I would have liked it better when it was warm when it came out but this is still really good this is what I mean about like leftovers you can you can this it’s I know it might sound weird but having this kind of SOG pineer Pizza flatbread for breakfast would be amazing oh I was hoping you going to say like a typical Lum Mello move would be you know what it’s 12:30 I should probably go upstairs and go to bed let me just walk by the fridge and crack it up and then pulling a piece of this out and eating it cold standing front of the refrigerator with no judgment with the Doom scroll going like this is this was a very good late night food in fact I think I might have to call you one of these nights they like maybe 10:30 at night and say hey you know what we should do can I come over I’m outside your window I see you at the front I have some paneer flat bread would you like to uh share it with me instead of a boom box you’re holding up a big a big paneer box getting the window big trench coat on Jason singing in your eyes and I’m not going to say it’s never happened I’m not going to say it has this is this is delicious yeah cool well then there’s always dessert I mean exced so let’s uh we do we do two different desserts right and and one is always on the menu it’s a gulab Jamin cheesecake so it’s a cheesecake with Indian Donuts it’s gulab Jamin are these Indian donnuts that are soaked in simple syrup cardamom saffron then we have strawberries on there a bunch of crispy pearls um and uh then we have these amazing injectable biscuits with a little bit of chai flavored mousse wait a second and you just take in there push in the mousse eat it all at one time and it’s super interactive super fun this is on our Chef’s feature menu so it’ll change um it’s just whatever manit says oh let’s do this you know let’s do something fun and uh and be with those two I mean gulab jam and cheesecake is a crowd favorite but if you want interactive and fun for your kids you got to inject a donut kids I’m going to inject the donut here wait a minute I want to inside of it once you inject it’ll be like this chai flavored mousse so pull a there’s a cap on it yeah there’s a cap on the end of it pull it out and just stick it in there and go nuts stick it right in my mouth right actually yes yeah I agree a good time brother yeah put it in the donut and uh I mean you you know you fill that thing up this is the opposite of the celebrity craze of semaglutide this is putting this is putting fat in you not taking it away yeah just get in there oh my god wow wow yeah that’s so different mhm wow that’s not what I was expecting I I’m afraid of what this is going to do to me I mean this looks this looks so addicting I’ll see you tonight and it’s such a nice way to sort of punctuate all of the the spiciness and the savoriness of all of everything that we had before that and it’s not overly sweet which I like but I love that was that was epic that was the most why weren’t you videotaping Jason trying to fill eating I mean like like blew up like a way a stapff marshmallow like Indian donut biscuits it’s like everything that’s good about like a Crispy Cream or a churro or a beignet like filled with it’s so good no better and you get 1 two four you get eight of you get eight Donuts in there and there’s giant super these should not exist these should be illegal because now that I know that they exist in the world this is a problem the only thing that’s the only saving grace is that he said they’re they’re sort of temporary that they’re that they go away at some point right you coming I mean it it could be permanent concerned that it’s not going to be here tomorrow is that what we got to talk about this moose what we got talking oh it’s I mean honestly my chef chef Miguel came up with this it’s a classic like Southern Indian chai and S all these crazy flavors he worked on this maybe so he worked on this for like an entire week while I was out of town and he came back and he showed it to me and I started crying and it takes a lot for me to tear up you know but this was it I was like oh my God I love you can I have more of these so kudos to him for creating this amazing dish and and honestly you could nobody bought anything other than the cheesecake until this went on the menu and now we’re seeing a lot of this and it’s just fun too like that’s yeah kids kids would go crazy over this that’s like it’s your Tik Tok you know video yeah I mean they’re going to they’re going to explode them with the with the with the Moose but the filling that’s that’s insanely good this is could you imagine if we didn’t take Jason to this ding I be I would not talk to you this I’d be very angry um this is in this is I don’t even I don’t even care about this so so good question now wait a minute you start off this cheesecake description Tom I’m I’m going to call you out it says New York style cheesecake you’re immediately setting the bar very very high yeah I mean you know cuz it’s very very good so get that get a bite and make sure you get a little bit of donut and uh you tell me I mean listen if if it’s not for you I’ll wait is that what’s on top those are donuts those those gulab jam and Indian Donuts the ones that are in simple syrup and saffron and cardamom and yeah yeah yeah yeah so I’ll let you explain them wait a minute cut it oh wow I’m not even going to say the sweet guy thing because I think that ship may have actually sailed today that’s really and the cheesecake is so light and so fluffy and delicate and the sweetness from the strawberries it’s it’s a fresh sweetness not an overpowering like sugary sweetness and those donuts are just like light and pillowy they’re not like heavy very heavily fried the the cheesecake is like air mhm it’s so light it’s so light and the the strawberries are like a looks like a fresh strawberry puree not puree but like a fresh strawberry again the texture with the little pearls makes it is is lovely I love gjon on its own but this is like g g Galo Jon served on a platter of like that’s wonderful you know to me lightness is the key here our portions are big and you’re not going to have room for dessert so we in essence wanted a lighter cheesecake that you could have room for you know split it four people can split a dessert and you don’t need to get one each right it’s we’re a fast casual but I’m telling you if you skip dessert you did it wrong man you did it wrong okay thank you I don’t want to use Hyperbole and say that this is one of my best days ever but the way I feel right now like this is I mean every single part of this and the the poutine seems like it was weeks ago what poutin what are you talking about this he doesn’t remember the poutine so I can take that home I’m not one of those I don’t usually order cheesecake for dessert it’s not my thing I like it but it’s not I don’t crave it this this is different this I could crave and the texture what so stand out I mean the flavor is amazing the texture is really the texture with the the little pearls that is the crunch of it that and not a sweet guy is going in for seconds I see that I see that if you don’t think you’re a cheesecake person like give this a try so I you really the best thing to do is rip a donut open Smash cheesecake in the middle and put the mousse on top you just made a biscuit you just made a BREC dessert biscuit wait you might want to videotape this Jason’s Jason’s taking one for the team I’m going in there so you’re pulling open the donut make a little to make a little you’re gutting the donut like like you’re doing Italian bread at a deli in Brooklyn yeah yeah don’t touge me no I’m not that’s a that’s a pro move right there the chef is watching you just so you know so yeah he is you are being Jus okay I’m putting I got to get some of these little pearls on there like what are you doing to my dessert need a crunch this is idea Tom told him to do it oh my god oh this looks like heaven okay oh this be my new Chef’s feature dessert shut the front door this [Laughter] is It’s it it shouldn’t be allowed it shouldn’t be allowed it’s it’s technically not the chef literally came out from the kitchen when he saw what you were doing so I don’t think I think that means it’s not allowed I mean well you the nice thing is you’d have to order both desserts to do it absolutely so and you should bring friends because this is no one person should eat all of this you just you read my mind cuz I was saying this is like the place to come with friends right we’re sitting outside in the in the the coverage sort of indoor patio it’s beautiful like it’s it’s Windows all around so we’re looking out on Disney Springs we have two tables full of food but this is like such a nice way to just spend some time and just I mean metaphorically and liter like get your hands sturdy like ripping into the bread and ripping up the samosas and just like hanging out with friends and family can you I mean can you imagine what your kids Lisa will think about this this is my kids are going to lose their minds my kids are going to lose their minds they are they are big Indian food fans good Indian food fans already but like they’re going to and like just being able to have fun with that dessert like they’re going to talk about that all the time the other thing we haven’t talked about is like this space like it’s we’re in this like sun room type space that’s very spacious like you don’t feel like you’re packed in with other people at all even if this room was completely full of people you still wouldn’t feel packed in cuz the tables are pretty well spaced out and you get sort of all the sunshine but still air conditioning um yeah this is like yeah I said already like the only thing that’s upsetting me about this meal is that I don’t know what I’m going to get when I’m here alone so yes I think that coming here with friends is probably the solution to that problem I literally just had an idea that I will save for I’m not saying that they could like almost close this area off but if we want to do like a nation like group sort of appetizers Suare dinner thing in here we close this area for private events all the time I have a full bu out here in a month uh I I do the patio I do this room and the entire restaurant is for private events so that’s that’s no big deal the the one thing j to signed up for the nation right the one Whatever level that is I’m in I’m in you know the one thing that we didn’t really touch on and and because I believe we serve full service food but we are quick service and I pride myself in being one of the fastest on property if you want to hang out here all day and do waves of food do it but if you’re you’re in a rush we can get your we can get you out in about 8 minutes the food from your order to to to eating you know we pride ourselves in being fast so so it’s a great lunch spot if you need to get in you know for cash members and things I make a great point it doesn’t feel like Quick Service food like it does it feels like table service quality food that’s just served in quick service so you can take it away if you want to um you know I’m looking around I’m like I’m trying to think what my favorite thing on that we ate today was and I’m not sure I have a favorite like I don’t know that I could pick I mean the the boutine was special the tandoori chicken both the both in the flatbread style as well as in the bowl was really amazing the sog uh bowl with the shrimp and the I would I would get it with the the basati rice um that’s that’s amazing and because there’s some greens in it you feel like it’s sort of healthy you’re counteracting that the the chat is insan is really good the bread service with the pimento the pimento dip the Pento and the honey you just basically mentioned everything that we which is fine you just tell us what you don’t want not a thing okay honest I mean it’s how we all feel but it was funny as you kept going here thing there’s not and this isn’t hyperbole it’s it is rare for us to do this sort of review and not there there’s usually something that one of us doesn’t like they like it’s not bad but it’s like oh it’s not for me there’s nothing nothing that I wouldn’t order again this this first thing that we had salad the salad the puff rice salad like I would happily get like the salad and a bread service between two people maybe a little something else I mean it’s I I want everything else too but like just to come in and get like the salad and the bread service would be like such a killer way to like chill with the meal I just think you’re going to go into into disservice calling it a salad because it’s like it’s so comfortable call it a salad cuz it makes me feel like I’m eat like new munello at a salad there you go check it off the okay no that’s fair and you’re not lying when you say right that’s fair okay but it is very comforting it is very s NY feeling um so yeah sure call it a salad but it’s and it’s it’s the lightness of a salad so like I wouldn’t like eat that and feel heavy which is sort of why I would eat a salad so you might eat the whole thing by yourself which I might do at some point I forgot how much I like that I love like that and poutine they put a couple of samosas and just one just maybe one bread service and one pizza and the cheesecake and then that’s it and then if any and then if any else comes up to my solo meal I’ll share some of it with and a cheesecake and a chees and the samosas are so good too and then and then I got to get you on our cocktails on tap our custom homemade eat beer by Cigar City foozy slushies Indian beers I got the whole game so so if you’re into that game we now we have to have a serious conversation for a second cuz there’s one thing you don’t have right that I can’t find anywhere in the world except for in India and at the top of the Coca-Cola building there I tried I tried the thumbs up soda I can’t thumbs it tastes like shake and bake it’s amazing and I can’t find I had it in India but you can’t find it in so we have it in Nashville obviously in the bottles but um cocacola Florida does not distribute thumbs up right you have to get it through a local person and my local contact is trying to get me the cans we just haven’t got them yet they’re they’re small you know they’re like they’re like six o cans right but we’re working out because I wanted it on the gun I dreamed of it having it on the gun you can’t get it Coke won’t do it because I was like come on you guys Gotta Give me because thumbs up is like but they’re doing it down there yeah you gotta talk to the people down at the Coca-Cola experience I yelled at a few a few guys along the way but uh so so right now no no I mean honestly we could go over there and take it like you know bring it over here the next time Jason comes here are you going to go to the Cook store first with like a thermos and like fill it up with that and then come here a long walk it’s a very long walk a long walk B yo T it’s so good I mean thumbs up is gingery and you know it’s a Coke product right but it’s it’s it’s amazing and one of the things I do in um Nashville is I get the bottle a thumbs up I make masala cashews you dump out some put Whiskey on top of it the Masala cashews in it kind of like a classic Coke and nuts with whiskey but you do it Indian style and oh my God people just go crazy for it so now now we have to go to Nashville yeah come to Nashville I mean road trip yeah I’m just saying yeah um I am you know I’m trying to find the words to describe but I think I mean this this was this it shouldn’t it’s just you need to rename the restaurant it’s one thing it shouldn’t be called eat it should be called yum I was like oh God where’s he going with this I think Pepsi already owns that name we’re in a Coke World down here buddy I gotta be careful so so if you if you’re aware of the name I don’t know if you I’m sure I would assume most people put two and two together but maybe not it’s spelled e the last three letters of name so eat by man Chan that’s how we came up with it yeah this is like the surprise star of not just Disney like this corner of Disney Springs like this is a surprise star of Walt Disney World and Orlando like this is worth coming here specifically for this yes it’s a great thing to do before you go or after you go to the movies or you know spending your day walking around Springs it’s accessible for adults and for kids there’s a huge variety and I love the idea of being able to make your own Bowl spice it the way you want flavor the way you want the ingredients just the way you want um and I and it’s this it’s sitting around with friends and family being able to you know the best conversations and the true like love and bonding happens over the food you can taste the love in this food and and I really appreciate that especially in in a quick service location I mean listen we like I said we don’t see our food as quick service we just happen to be quick service right we’re going to give you the service you want we’re going to give you the food quality you want the freshness you want I mean we’re we’re cooking everything to order uh we’re we have a lot of pride in food you know obviously being with working with manit so long and you guys um some of you have seen her on TV and you know how serious she takes food we take it that serious here too her and I live and die by food any City we go to you better believe there’s at least 15 restaurants on our list 20 dishes at each restaurant we’ll we’ll we’ll do them all in one day we just love the the art of eating food but more so than eating it it’s the people we eat it with laughing having fun and if we can give somebody that experience just enjoying then we’re we’re we think we won the day so that’s our goal go hang out with Tom one night just go eat I want go eat around town with him don’t make me jealous there’s one thing we haven’t talked about and and the food is delicious and I and it’s incredible what you’ve pulled off here but there’s one thing that’s even more difficult to pull off than this food is the people who are working here are super nice people and I I it’s hard to find that nowadays he really is in terms of the service industry being you know what you have a collection of of employees here who uh who are just some of the nicest people I’ve met I I was commenting about this to Lisa before we started just really really attentive and and and sweet and um and make you feel at home as soon as you come in you know like any business there’s mistakes and but we founded gems down here we searched and searched and searched um we want an experience that’s super fun super inviting we already our food’s are half your listeners are already scared of my food so thank you for explaining in terms that people understand because that’s the reality I know I live in I understand that so if we also give you bad service we’ve really shot ourselves in the foot so we go we try to go so beyond explaining food everyone in my servers knows every single Chutney on that bread service they know every single ingredient that goes in they know every allergy that is Paramount to us but beyond that if they’re not smiling welcoming you in telling you what to try next then we did ourselves at this service you know um if you looking back there’s this beautiful mural you can take a picture in front of that’s painted by my server she she came in she like I want to do a mural she sent me a drawing I said let’s go so she does all our artwork now like we try to keep it within a community with our people um you know anything we can do as a family you know that’s the one thing we pride ourselves in your car broke down tell us we got you you know whatever we can do as partners we’re going to help each other out man has ingrained that into us from day one that we support our people um you know the restaurant industry is a is a people business but it’s not the guests it’s the it’s the people that we work with that’s who we need to take care of and that’s who I look out for every day and you know that’s why I’ll travel here every other week from Nashville and live here in Florida because one I love it you know I’d be self selfish I don’t but because I love working in this restaurant I truly do I mean I you know I love being here I love the energy in the when it was December and there was 100 people lined up out the door I mean I live for that if somebody says there’s 100 tickets on the board let’s go like that’s my moment to shine you know so so that’s why we do this because we just love it and and honestly this isn’t the only eat you’re going to see there’s already you know we’ll have more of these um at some point for sure of these fans we’ll be happy to come review those too just so I was going to say like that you have happy people working here speaks volumes about the mood of your establishment as a whole I mean you can hire great people but if not happy where they’re working you’re going to be able to tell so clearly you’re doing it right um in that respect and I think you said something just now that made me think that’s why this works you said half of your people are afraid of the menu and you just Embrace that and you but a lot of places at Disney will hear that and get scared and then back off of their flavor profiles to not deliver on a on a proper you know type of Cuisine and instead of doing that you said you know what be scared of my food come try it you’ll love it but like the other half of you come come enjoy and and let the others trickle in and the fact that you’re leaning into these flavor profiles instead of being scared of Leaning into them because you’re going to scare people off is why this is as good as it is right why rather than compromising the Integrity of the menu and weight of the the vision yeah all right to me the secret is take the unbelievable authentic intense delicious spicy flavors pair it with pizza pair it with poutin you know we take things that are familiar and just give you that experience um and then then you have things like a puffed rice salad which honestly you guys would never order nobody would right it’s like what what on Earth is a puffed rice salad I don’t know um but then you eat it and you’re like whoa I just you know I had something that I can’t imagine anyone not eating that and not enjoying the experience so it’s get you in on the Putin and the pizzas and then let my let my servers open your world up and I most of the people that you know just like anybody restaurants you know you get people that that say oh I’m not sure but most of the people here I’m hearing they’re coming back over and over and over and to me that’s when I know we won when I have repeat success so I see why I mean you might not get Jason here again because he probably just won’t come off the couch now they knows he can had it delivered right to him but um you know the greatest endorsement I can give it is this is worth putting on pants for so this is worth coming out for um Tom this was amazing uh really sort of just blew any sort of preconceptions and expectations out of the water I will be back I promise with pants and with friends and with family um thank you thank Chef man thank the entire staff and Chef Jason Lisa thank you guys for being here and you know it eating this by myself would have been wonderful but not as wonderful as was uh getting to share an experience with you yeah thank you so much for including me in this I will be back until well I’ll be on door Dash probably first I’ll be back again and again and again yeah this is this is amazing thank you so much for this listen it’s my pleasure um you know mo for you guys coming in and trying my food is than you thanking me but me it’s thanking you for being on something that I’ve I’ve I mean just hear to all the listeners hearing their voices in person is shocking because you’ve heard them for 20 years and you’re while you’re walking three miles trying to lose weight while they’re talking about food I know because I’ve done it many times but but it’s really cool to be involved in it it’s everything you probably think about and I know a lot of you so I thank you guys it it meant a lot to me um you know my kids have been texting me this whole time like is it happening is it happening tell them that ride’s not that good so so regardless thank you guys you know anytime you’re here ask for me ask for Paul you know your family here that’s for sure so thank you I appreciate you brother and tell your kids to call into the voicemail and tell them have them tell me what I got wrong what careful careful how much memory you got on your phone dude got 3 minutes you got three minutes have at it minutes 3 minutes I will look for Tom’s kids Ms uh thank you guys again for this thank you you know who’s sitting at home or in the car or on that treadmill um make your way to eat um it is worth the walk it is worth uh coming to this corner of Disney springs for a really really enjoyable meal that I promise uh is going to pleasantly surprise you so thank you and now I’m looking at all this food that I get to take I get to take all this home I to go back I just order fresh food do you have a do you have like a hand truck so I can get this back to my car I’ll I’ll make you the whole menu I’ll make you the whole menu yeah I’m going to need a bigger truck I’m going to need a bigger car that’s Bigg pull up into the Uber lot we’ll take a dolly [Music] [Applause] [Music] it’s time for our Walt Disney World trivia question of the week where I invite you to test your knowledge of Walt Disney World’s history or see will you pay attention to the details in which you see hear remember maybe even taste and if you think you know the answer you can enter for a chance to in a Disney Prize Package and this week’s trivia contest is once again brought to you by all of the members of the WW radio Nation family who help bring every episode the show to life and for as little as a dollar per month you can not only help support the show but you also unlock exclusive rewards every month like scavenger hunts trivia quests group monthly video calls a private Community Access and monthly surprise care packages from the parks plus your contribution helps our Dream Team project which benefits the make A- Wish Foundation and thanks to you we’ve raised more than $550,000 so far and I’m just so grateful for your support and love and friendship and help and I love being able bble to give back to you each and every month I want to thank some new and longtime members of the nation family including Reena heimo John row Russell Boyce Amy Fox Scott Hatfield and Chris aler to learn more and join the nation you can visit ww.com support and before we get to this week’s trivia contest let’s go back review last week’s and select our winner so last week we were at homecoming with a conversation that with Chef artsmith that went wonderfully off the rails and I want to say in that area for the trivia contest because that location was part of Pleasure Island and in 2010 when it was announced that Pleasure Island was going to close it was going to be re themed and reimagined and renamed and your question last week was simply to tell me what was the original name of pleasure Islands replacement supposed to be and thanks to so many of you who entered got this one correct and knew that the answer is of course Hyperion Warf and I can go into this deeper on another show but the idea was that a lot of pleasure Islands clubs like motion the adventures club and pet Sound Stage we’re going to be torn down and replaced with this faux Warf and a very nostalgic yet modern Waterfront District that was going to combine old and new architectural Styles a lot of enhanced lighting LED installations uh that sort of would mimic Stars waterfront dining Etc but by 2011 they actually abandoned the projects due to a lot of changes in not just economic conditions but some of Disney’s sort of strategic development priorities so what they ended up doing was focusing not just on Hyperion Warf but really a larger Redevelopment of Downtown Disney which led to the creation of Disney Springs which opened in 2016 now there are some elements that were originally planned for Hyperion Warf that were incorporated into Disney strings but again another conversation for another day anyway I took all the correct entries randomly selected one last week you were playing for a ww radio 3D keychain the stickers the pin and a mystery prize and last week’s winner randomly selected is Noah Sims so Noah congratulations I will get your prize package out to you right away and if you played last week and didn’t win that’s okay because here’s your next chance to enter in this week’s Walt Disney World trivia challenge so since next week is Mother’s Day although I think every day should be Mother’s Day let’s honor a Disney mom with this week’s trivia contest question tell me what is the name of the mom in Walt Disney’s Carousel of Progress what is the name of the mom Walt Disney’s Carousel of Progress you have until Sunday May 12th which happens to be Mother’s Day don’t forget at 11:59 p.m. Eastern to go to ww radio.com click on this week’s podcast use the form there again you’re going to play for the keychain the stickers the pin and a mystery prize so good luck and happy Mother’s [Music] Day that’s going to do it for this week’s show thank you so much much for taking the time to tune in this and every week I hope you did not listen hungry because if you did or even if you weren’t hungry there’s a good chance you are now I’d love to know have you tried eat by Chef manit Shuan in Disney Springs yet if not what are you waiting for and if you have let me know what you think you can let me know by posting in the clubhouse over at ww radio.com Clubhouse or better yet by calling the voicemail at 407 900 9391 that’s 47900 wdw 1 and I will play it on the air don’t forget to tune in this and every Wednesday night for WW radio live you can now watch on Facebook or YouTube Simply by going to ww rol live.com there you’ll not only see archives of past live videos from both platforms but an easy way to find and watch each and every week every Wednesday 7:30 p.m. Eastern while you’re on the site don’t forget to subscribe to my free weekly email newsletter for exclusive information and to get my free 102 things to do in Walt Disney World at least once book check out our events page for upcoming meets of the month on the road events and cruises including our trip to Lookout key at Lighthouse Point this October for a Halloween on the high’s Cruise which I cannot wait for and our cruise on the Disney treasure in 2025 you can also sign up with no obligation for our interest list for our wdw radio Adventures by Disney to Japan in 2025 as well and please visit Lum angelo.com whether you’re looking for a keynote speaker for your event conference or for your business I share lessons learn from the Disney parks on customer service and Leadership and experiences and if you’re a Creator an entrepreneur or solopreneur looking to take your business brand or idea to the next level find out some of the ways that I can help you I’m going to be launching a few new things very very soon but we can also work one-on-one and learn more about my momentum series events including my weekend Workshop this September in Walt Disney World and whether you’re coming to any of our community events or looking to book your own vacation to Walt Disney World Disneyland Adventures by Disney Disney Cruise Line or anywhere on this big blue beautiful Earth of ours please go and visit my friends over at mousefantravel.com they are my official and recommended travel provider for more than 17 years because of the experts I trust and recommend not just with my family’s vacation but yours as well their incredible level of personal service is their Hallmark and all of their services come at no cost to you again you can visit them for a no obligation quote over at mous Fan travel.com and tell them L sent you and finally most importantly thank you thank you thank you um I pinched my myself and am very very aware every single day of just how fortunate I am to be able to share my love of Disney with you and you’re so generous with your time which I know is so limited and so valuable and remember the simplest way to not just make magic but spread it to others is to choose the good in everything and in every day I love and appreciate you so until next time see you [Music]
WDW Radio # 783 – Live Review of “eet” in Disney Springs… and Why It’s a Game-Changer!
I first visited Walt Disney World in November, 1971, and have been doing the podcast for nearly 20 years… but I still get pleasantly surprised from time to time. This past week was one of those times. Join me at the table for a live review of “eet” in Disney Springs from celebrity Chef Maneet Chauhan and discover why this is a dining experience that, in more ways than one, will likely delight you as well.
– Have you tried eet by Maneet Chauhan in Disney Springs yet?
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