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Right, appetizers, homemade wings. Page three we're just on the salad bar. It's like an encyclopedia this thing. How many items on this menu? I don't know. I haven't tried all the things on the menu. You'd be in your eighties if you did. I'll give you a couple minutes, one hour. Come on, two, three, four, five, six, seven, eight. 46, 47, 48, 49, 50, 51, 52, 96, 97, 90 eight, 99, 100. Holy mackerel, they don't know. 170, 190, 210.
I've lost count. I lost count at 270 and I'm only halfway through. I'm not starting that. You ready? I'm going to go for the fried tortellini. Okay. With a homemade marinara sauce. No problem. Coq au vin. Say again. The coq au vin. Coq au something you drink at night. Coq au vin. Coq au vin. It's from France. Chicken with burgundy sauce. I've just never seen that on a diner menu. What else? Let's do the lamb gyro.
Mhm. I feel [clears throat] like I'm sat in like seven different restaurants right now. But let's go for the BLT. Let's do the lobster BLT. Do you like side fries? Yes. I'll get it out for you. Come on, let me help you. Come here. I'll give it to you. Let's go. There we are. Thanks, darling. All right. I guess we're doing lobster. Oh, boy. What is this? The coq au vin? Coq au vin.
Okay. Coq au vin. Thank you. And the lamb gyro. Lamb gyro, thank you. Okay. Now, when I think of a lamb gyro, I think of that nice beautiful shaved meat. Oh, dear. That doesn't look freshly shaved. That's about as Greek as Donald Trump. You'd think they'd specialize in something like this. I've got a headache. Okay, first time for me. Coq au vin in a diner. Coq au vin is a beautiful braised chicken dish with red wine, onions, garlic, button mushrooms. Oh, my lord. This chicken wasn't cooked in the last 24 hours.
This thing is like a dinosaur coq au vin. Oh, my god. That is a slurry of Why would anyone attempt to do something so fine dining in a diner? Diner, oh boy. Homemade tortellini is I don't know why they said they're homemade cuz they look like store-bought. Sauce. Fillings escaped. I've got more cream cheese in a zit. Cherry, who's stuffing these? Well, I don't think they're made in house.
Oh, cuz they say homemade on the menu. Page 74, item 379. And the coq au vin, someone needs to go back to France. I'll pay for the flight. No good. Coq au vin my ass. Wings, what do What were the wings like? the spicy barbecue. We have the traditional buffalo. All homemade sauces and sides. Yes. The signature sauces here. Is that a cheesesteak egg roll? Cheesesteak egg roll. Like a Philly steak?
Yeah, but more like ground up. Right, let's go for that. Let's do the tacos as well. I'll put those right out. Okay, great. Thank you. You're welcome. Perfect. Thank you. Look how much food guests are taking to go. That is not a good sign in a restaurant. Takeaway boxes mean the portion are too big. They're literally throwing food out of the door. All right, so I need a mac and cheese loaded. That's for Chef Ramsay. He's visiting our establishment.
Good luck. Here are the cheesesteak egg rolls. Oh la. Here you go. Thank you. What's that? What's with the moldy antenna? What is that thing? Just decoration. A decoration? Let me take it out. to the chef. Okay. So, loaded mac and cheese. Oh. This is the wings. Give all the antennas back to the chef. Tell them to start saving money. Hey, love. Yeah. Who's telling you to put these back over here? Gordon Ramsay. He said don't use that.
Okay. Oh, I can't wait to meet him. Yeah. Wait. This is terrible. This country prides itself on a great mac and cheese. If you get a load of mac and cheese that looks pretty exceptional. Onions are raw. The flavor is terrible. And they're saying it's a signature cheese sauce that must be homemade, but it tastes like someone just got incredibly lazy. So, more signature sauces. These things are like a disaster. Can I take this stuff away now? Yes, thanks, darling. These wings way overcooked. Are they all breaded in house?
I don't know how they're cut and prepared. Yeah. Completely different sizes. So, that one's going to cook way before that one. It feels like it's just all dumped in there. Bobby, this was returned from Gordon. Kind of questioned the size of the chicken, how they're different sizes and they would cook at different speeds. I don't produce the chickens. Really going to talk about size of a wing? I'm just the messenger. He insulted me. I'm doing this 30 years.
You know, don't hide behind the dining room. What am I going to do with this thing? Come to me, give me the review man to man. Now, cheesesteak egg roll. Wow. That's weird. The chef back there is obsessed with these drizzles of this cheese sauce. And the cheese sauce tastes processed. It doesn't taste fresh, so not good. Tell my hubby chokes out taco. Here are your tacos, Gordon. Thank you. Garnished by Chef Bobby.
Chef Bobby uh Sorry. Keep those. It's just so loaded. Everything's just so heavy and greasy and you think of a taco, it's like a three-bite wonder and it's gone. The size of those things. Overwhelming. Way overwhelming. Okay. Bobby, the tacos came back from Gordon. Too much going on. They should be a three-bite wonder. so. No one complains about the size of my tacos. Obviously, he's probably got a small package and that upsets him, so he wants to take it out on my tacos. He's saying it should be a three-bite wonder. So, what we're going to do is make it a three-bite wonder.
How's that? This is for Chef Ramsay. Okay, thank you. Is it This is it? Is this everything? That's his, yes. All right, here we go. We've got our chicken tacos. So, you wanted the three-bite wonder? That's what I was told. Wow, who uh is someone taking the I don't know. This is the chef. You can take it back. Okay. Bob, you said you'd take them back. Don't want them. He's sending it back and then giving these messages. Well, here's my message. Who's this for? Mr. Ramsay.
Okay. Take it and shove it up your Hi, how are you? Good. I'm Sam. Sam, nice to see you. Nice to meet you. Table for one? Uh yes, please. My God, is this the entrance here? Did I come through the back door? No, this is the entrance. There's no sign at the front door either. In the drink. I'm in a hole. Right. I hole. Should we order? Um I don't see the combo platter. I'm on my own, but Okay. The combo platter? Yes, please. And Caesar salad? And German shrimp.
We do have shrimp. Yeah. I'll do a Caesar salad with shrimp. Okay. And then entrees, smokehouse burger. You want smokehouse? How do you want that cooked? Medium rare, please. Medium rare? And then can I try the open face steak as well? Open face steak and how do you want that cooked? Medium rare as well, please. Medium rare? Okay. Thank you very much. Okay. Thank you. You're welcome. Carlos, they're going to start with the combo platter and then Caesar salad add shrimp.
Okay. We have the combo platter here for you. Wow, bloody hell. And the shrimp salad. Thanks, darling. Let me know if you need anything else. Thank you. It just looks like something stuck out from 1980. It's like a kids platter. Fried, fried, fried, fried, fried, fried. Honestly, that chicken looks like it's spent more time in the freezer than it did in the farm. Salad. One of the most famous salads in the world, Caesar salad.
It's acidic, it's store-bought, and it tastes terrible. Watching Gordon trying our menu was absolutely mortifying. He was picking through all the food. Carlos, Caesar salad. The dressing's kind of bland. And I'm seeing this, you know, and I'm just like, oh no, like I got to go home. I can't watch this anymore. Smokehouse burger. Thank you very much. Bun is burnt and the burger is overcooked. Everything's just so greasy.
I'm dropping the food and running away. Oh my god. Embarrassing. Open face, no fries. Yeah, thanks, darling. Please. The burger was overcooked. It was supposed to be medium rare and the bun was burnt. Wow. Look at that. Honestly, it looks like someone's melted a condom on my sandwich. This is just bad. That's terrible. This restaurant looks like a cafeteria. And so does the food. I need to get in there and see these issues for myself. I can see that. Yeah. I want to trust you. The boys wanted to make it a little bit more social media friendly.
Someone peed on the wall. Uh here? Yep. Right here. My gosh. There's only 12 customers in there. Barely 12. Yeah. Get ready for the storm. I'm nervous. Gordon being here watching us is definitely intimidating. Okay. This is supposed to be an Italian restaurant. The key to Italian food is simple, high-quality ingredients. Hello, how you doing, sir? Hello, young man. How are you? How are you, man? Very well, thank you. Nice. And what's your name?
Giuseppe. I'll be your server for tonight. Excellent. And I'm just uh my typical Italian server. So, I make people enjoy themselves and break the ice, make them feel comfortable, make them feel home. Giuseppe. Yes. A little pirouette there. I love that. Dinner and a show. Uh let's order sherry. I'm Italian. The passion, the feeling, that's what it is. The facts. I'm going to start with finocchiona. Yeah, beautiful. Main courses. So, pizza. Let's go for the ortolana. And then I'll try the calamari.
Yes. Okay, let's do the meatballs. Uh homemade, right? Uh they're homemade meatballs. We also have this option, which is a bread bowl. Uh put your appetizer in a bread bowl. It's our signature dish over here. So, I stick my meatballs in a bowl. Yeah. If it's your signature dish. to play with food? I don't like playing with food. I like eating food. Let's take it. Go to the menu. Perfetto. Grazie, Alessio. Vediamo presto.
See. More meatballs with bread bowl. what? All right. What did Gordon order? A lot of things. Okay. We make him a minestrone from scratch. we're going to have Antonio hold off on the pizza. He wants a soup first. You're making it from scratch. Is that what I'm hearing? Yes. Let's just put this all together, guys. Babe, hold off on the pizza because uh Francesca's making a minestrone soup fresh. We're going to bring them out. She'll let you know when to go with it, okay? Francesca is uh it's her way or the highway type of thing. The family. All right, Franchi, I told Antonio to hold off on the pizza till you give him the go ahead, okay?
All right. Francesca is very, very slow. Giuseppe. Why is he so slow? I'll be a little bit uh communication between the two uh kitchen and I know you're very important, but I'm uh Oh my 30 minutes in and all I get is a kiss from Giuseppe. Okay, so Franchi, should I have Antonio go with the pizza first? Yeah, I'm ready. Okay. Babe, go with the pizza for table 14. That's Gordon's table. Got it. Okay. You got it. How you doing? Let me see this, Antonio. Antonio, good to see you, buddy. Thank you. Buon appetito.
Okay, fine. I'm just dropping this to you, sir. You're welcome. It's actually quite nice, the minestrone. How is the steak? The mozzarella tastes terrible. It's almost like it's synthetic. Giuseppe, the mozzarella tastes weird. Is it fresh mozzarella? Uh no. You can take it away. I'll go to the next course. And may I have some more water, please? Thank you. Yes, sir. Yeah, when I think about Italian cuisine, it's all about the investment at the beginning. You got to start off
with really good, strong ingredients. Here, It's almost like they're just going through the motions. Did he like the taste of it or he didn't like it? No, he got a bite and they said Okay, throw it out. Sorry it took so long. Was that a juice or smoothie? It's a juice. But that looks like it's been blended. Yeah, I blended it. Right, so you don't blend juices. The problem with that is right now the blender the juicer is kind of like broken.
It's called the juicy box. Yeah, sorry. We call it a smoothie. Should we order? Yeah. Just in case it takes as long as the smoothie juice. Oh, before you order we don't have any tasso turkey. Turkey, right. We don't have any snapper. No ounce of red snapper? Yes. That's a shame. And we don't have any sliders. So what do you have? Everything else. Got you. I so looking forward to that snapper, especially Haitian style. So let's do some juicy chicken wings, a jerk chicken tacos as well. Let's go for the Haitian rice with the grilled salmon. Thank you.
You're welcome. I love you. He loves me. Um Zach, we have snapper right now. Zach, we do? Oh, he's going to be so happy. Okay, listen, this the man order. 10 lemon pepper wings, jerk chicken tacos, his entree is snapper. Hey, so great news, we have snapper now. Yeah. Thank you, I'll take that. Yeah, I got you. Thanks, love. The snapper has arrived. The food is ready. Take it out, please.
Thank you. Appreciate it. Hey, so I got those tacos. Wow, 13 minutes in and all you've got is a glass of water and a weird smoothie. Yo, what happened to the I had a chicken with tacos and mac and cheese. You took it to the wrong table, didn't you? Um is there a chance of maybe some wings or something? Yeah, let me check on your food. Thanks. Thanks, Abby. What's up on um Gordon's tacos? I made a mistake. Uh I gave somebody the wrong food.
I did the wrong thing. This jerk chicken tacos I took I don't know what table it's for. This is Gordon's food. Q's leadership really sucks. We don't have control of what's going on between the floor and the kitchen. His lemon pepper wings are ready. Let's get that to him cuz that's what he wanted, at least some wings. Thanks. Okay. These just taste like it's a sort of store-bought wing. Nothing exciting here. And not very Haitian. Yo, what's going on, y'all? Like we've been having orders sitting around. Like no one's communicating with each other. Why you don't stop what you're doing?
I AM CLEARING THE SINK, DOG. I'm going to need you to Wait, I asked you to take out food. heard you, but you see I'm busy. But that's not important though. I need this out of here. All right, I'm taking this out. All right. I ain't telling you nothing. Need some help? Um is there a problem with I have everything. That's the biggest problem. Are they ready, the tacos? Yes, they are. I'll take the appetizers, right? Yes. Thank you. Okay, the tacos are back. Bro. Yo, we messed up on that one.
I think everyone's under pressure right now. Everyone needs a shot. I know I need one. Think of a taco as being vibrant and fresh. It's suddenly lacking that Haitian flair. Tortilla's ice cold, chicken is dry. Cheers. It's a juicy bite. Hello. Good morning. Uh been around. See you walking. Mate, you must be Tess. Hello, darling. Hey. How are you? Are you okay? Yeah. Let me uh let me grab a seat and then out the menu. I really want to know what you think about it.
Absolutely. Thank you. No, you're Hello. How are we? What does no chicken pea mean? Table three. House salad, no chicken. Oh, wow. Wow, that couldn't have meant chicken, right? Or anything else? Look at the noise in that kitchen. It's insane. What is going on? Ridiculous, man. I'm going to start off with a coffee, please. Just a plain coffee? Plain coffee, please. Cream and sugar?
Yes, please. Thank you. Okay, to share. Sweet and spicy Korean wings, flatbread, hake up fries, steak fruit, breakfast burger, the French dip, cauliflower bahn mi, West African peanut soup. This menu is all over the place. Thanks, darling. And uh I'm ready to order when you're ready. Let's start with spicy breakfast salad. Let's do the crab cake benedict. How about the French dip as well? Sliced uh braised brisket, Swiss sesame bagel. I have that all the time.
I do? Good girl. No more benedicts! Oh my god! What's going on there? He's behind and he's not having a good time. You just broke dishes into my station. All right. Okay. Yeah, that's the worst thing you could ever do in a kitchen. And he can't handle the heat? Sometimes he can, sometimes he gets testy and they kind of clash. Who's they? Him and Tess. Okay, Tess. Why? I'll keep hold of the menu. Thank you. What can I do? Nothing. Get away from me. Chris, I need you to save Take this down. French dip over easy brisket. Get it out. And we have no more hollandaise.
The chef screaming, smashing plates. That's not a good image for a neighborhood restaurant in such a prestigious town like Saugerties. Let me tell you. Chris, this is Gordon's food. I have a crab cake Benedict on here. I need you to find hollandaise for it. Shut up. I need you to have one focus right now, Chris, and that is table B6. This is Gordon's order. Gordon first. You got it. Okay. Christopher, can I get you something for your stomach? I have stuff. You want something?
Shut up. All right. Time to find out if the food is lacking in love, too. This is our spicy breakfast salad. Thank you. That is really bad. Also, there's just not enough seasoning. Those eggs are terrible. I need a bun for the I need a bun for Gordon. yes. Hoagie roll. Is it fresh? I need a fresh one. Oh, let me grab another bag. 3-day-old bun for Gordon. How is everything? There's just not enough seasoning. It's just bland.
Do you think $16 for that? It's uh it's a high price for some very bad scrambled eggs. This place is full, right? It's got to show a little bit of care, right? 100%. You have to cook with love. Well, love bites if you don't cook with love, right? I don't know. Gordon is here at Cantito Cafe. Hello. I am very nervous, but whatever it is that Gordon says, I'm going to give it my all. How are you? Very well, thank you. How are you? Nice to see you. thank you.
Good. Uh table for how many? Just one? Yourself? I yeah, I think it's all good. And you are? Debbie. Debbie, nice to meet you. You're the owner, right? Yes, I am. Uh where is I meant to sit? Uh sorry. Don't worry. You okay? Yeah, I'm good. Thank you. Oh my god, I'm going to cook for Gordon Ramsay. You know, it puts on so much more pressure on me. Is it hot in here, or is it me? Yes, no, it's very hot in here. Our air conditioner broke down. Damn, I'm sorry.
Maybe start with some ice cold water, please. What? Yes, please. Ice down. Okay, all about us. El Cantito, translates to smooth peace. Not too much cooking inside to bring Puerto Rico to see a Puerto Rico. My gratification emerges is when a customer tries a meal I prepared for them and leaves feeling fulfilled, and most importantly, nostalgic. As if they just left grandma's kitchen. Multiple times I've been to Puerto Rico and the island is just gorgeous. And I think of colors, flavors of Puerto Rico and there's nothing to take me back to Puerto Rico in here.
No flavor. $2 fake candle. And the interior here is a little bit dreary. It's dark, it's gray, unfinished. Hello, I'm a server. Fantastic. What are we thinking? So, let's start off with the bacalaitos. Let's do the uh shrimp uh ceviche, as well, please. I got to take an empanada, as well. Oh, you have to. Yeah. Who makes them? Julio. And how would you describe his food on a scale of 1 to 10?
Oh, I always say 10. Okay. I love that. This food is good. Can I try the staff as well, please? You got it. Um this toothpick right here. Let's go to the owner. Okay. This is the bacalaíto. And nice to meet you. Love that. Thank you. So, why did you decide to buy this place? Our dream was to open up a restaurant. Right. All our lives. Where was Julio's job? He was working as a general manager right before we opened here. So, not as a chef?
He never worked as a chef. Why would he become a chef if he's never trained at all? He already knew the recipes, cooked with my mom. She was an amazing cook. So, we put our heads together and opened it. Enjoy. Well, this looks unappetizing. And the presentation is awful. Let's take that greasy off of there. It's okay. I lived on empanadas in Puerto Rico. And empanadas should be stuffed with excitement. But this thing is just greasy, bland. And that is gross. Okay. Bacalaíto. That's supposed to be a cod fish fritter. It is so greasy. Just Greasy things normally aren't supposed to be that greasy.
They are straight from the fryer. They should be crispy and less greasy. I'll I'll make room for my ceviche. Thank you. Can I bring you some more napkins? And a uh degreasing mat. Julio. Okay. So, his critique was that they were very greasy. They were supposed to be more crispy. Okay. Uh right, let's start off with the uh organic spare ribs. Okay, perfect. And then main course, let's do the bucatini. Okay. This place has a reputation for its burgers, right? We do.
Yeah, it should be a $27. Let's do the 50/50 Wagyu and grass-fed Angus, please. Thank you. Now, that's a first. Burger and a bottle. What does he want? No, he's ordering a bunch of stuff. Put it in right, Nick. Do I put in like as an appetizer main, right? Or let me do it for you. It's okay. [snorts] I would describe Kelly as a micro-manager. She wants things a certain way. Go ahead. Um we got the 50/50.
How do you want it cooked? Um just I'm I'm messing you. Oh my god, Nick. Let me go back. The Foundry is her baby. Sorry, chef. He didn't ask you how you wanted your burger cooked. I'll medium rare, please. Medium rare. Yeah, thank you. Anything that comes in the way of that, she will plow. All right, let me just make sure that he knows. Here you go. Ray, you know that table two is Ramsey, right? VIP? I'm sorry. Is that VIP? I think that you should come in for a Botox night. Do right here, and I think you could do right there.
Why is Kelly looking so upset? What's wrong with that chef, Kelly? That's her resting [__] face. That is a resting [__] face. That's true. Kelly's a really hard worker, but I think Kelly's very stressed. I think she has a lot on her plate, and I personally think Kelly does a lot more than right. Thank you. Like, I wonder if Gordon Ramsay knows that Ray does work at another restaurant. Bad as luck. Slow. I'm supposed to be popping in for a quick lunch. And uh so far, 20 minutes in, nothing.
Not a good sign. You're waiting here outside, right? I'll take anything. I'm going to go check on that burger. Oh, I'm starving. I got you. Please. Okay, so um Chef Ramsay is starving. Hi, Karen. When it's ready, I'll ring the bell. Hi. Tiny little dining room. There's only eight tables. Not good enough. Thank you. Enjoy. Thank you very much. Good luck with your change. The ribs aren't even hot. They're sort of lukewarm. I'm not sure why they took so long. That is crazy.
Very strange. How was everything? They were cold, the ribs. So, I'm hanging out for my burger. This guy's got a reputation for good burgers, right? Yes. Yeah, and this thing is like so, $27 and then soup fries, so $30. 6 pounds 50. Especially in this neighborhood. Hi, welcome. Hi, my name is Jennifer. Jennifer, the owner. Yes, very nice to meet you. Oh my lord, this place is huge. Thank you. Welcome to Next Door. Having Gordon in the restaurant makes me a little nervous. It makes me feel very exposed. Follow me. I'm going to seat you right over here.
Yes. Who's here? What table was he sitting at? 18, the high tops. So, would you like a drink? Yeah, I'll have a coffee actually and a glass of water. You got it. Thank you. Ice cold lights, uh it's kind of dated in here. It's in a bit of a time warp. And all these exposed walls with concrete in your face, it feels like I'm eating in my granddad's garage. Gordon's going to begin with a glass of water, a coffee. So, wow, what an array of dogs at the bar. They have dirty dog, Mr. Max, Mrs.
Max, the New Yorker, the Chicago, the nacho dog, hand held, basket starters. I'm always super nervous when I see a menu this big cuz that dictates that it's 95% frozen. [clears throat] Hi. How are you? Good. How are you? And what's your name? Christine. Nice to meet you. Nice to see you. Pleasure. Likewise. How long have you been here? I have been here off and on for about 10 years. Well, congrats. So, truthfully, what's wrong with this place? There's a lot of struggles, lack of structure, inconsistencies with food. There's a lot of drama.
Damn restaurant. The ex-husband working here, the girlfriend is working here. Jennifer's ex-husband. He works behind the line. Wow. And his girlfriend works here as well? His girlfriend works here. that? MK. Right. This is a love triangle. Yeah. Wow. Uh let's order. Let's start off with some nachos. Anything else? Yeah, I'd like to try some of the homemade chili and some mac and cheese bites as well. Thank you. And then Max's famous hot dogs. Uh let's start off with the Barney.
The Barney? Okay. Let's do the Chicago. Uh good. Well, good catching up. Thank you. Ooh. We haven't even eaten yet and this place sounds a disaster. All right. Warren's table. I got a nachos, fried mac and cheese bites. Let's really impress him, please. Show him what we're made of. Uh Nacho. Okay. Bye. Nacho. Thank you very much. Are the cheese bites made in house? They are not. They are actually a product that we do bring in.
Right. Got it. Um please enjoy. Thank you very much. Thank you. Okay. Not the uh not the best at it. Look frozen, heavy breaded, and so yeah, there's hardly any mac and cheese. Just all breading. Yeah, not good. Wow. They're terrible. It's just deep fried frozen. I wish they would make more things in house for him. Um nachos. Okay. Well, grilled chicken, plain, no seasoning, cheese that's not even properly melted. Just tired. Basically, just another bad example of a regular old item. $12 for that, $10 for the bowl of chili with hardly any chili in there.
It's weird. You should go check on him. I'm I'm concerned and I don't want to hover. Excuse me. How are we making out? Yeah, not the start I thought. Um so they just taste sort of frozen. The breading is just is It tastes like frozen food. And this thing here is just like a congealed mess. Even the cheese isn't even melted properly. Okay. Did you get all the food away? Please don't. Thank you. That's disappointing, though. Thank you very much. He's not happy. All right, guys. Let's start off with these appetizers that are quick and easy to make, please.
An order of hummus, an order of samosa, or gobi manchurian. Let's give him exactly what he wants. Okay, let's go. Oh, something just off. Lost my appetite. Uh for that is what is the handle on social media? Is it under the restaurant's name or is it under the restaurant's name, sir. 15 posts. Yes, sir. been open for 35 years. There've been four posts since 2021. Who's in charge of the social media, Bobby?
It's Bobby. Ouch. Yes. What days off does Bobby take? He's never off, sir. Table number 12 is whose order? Table number 12 is Gordon Ramsay's order. He's always been here 24/7. I would Seven days a week? No days off. He's been here every single day. The man has been working non-stop. Oh my goodness, mate. This is crazy. Guys, where is my samosa? I cannot keep him waiting without eating any food. Who messed this up, guys? The kitchen is always slow. I mean, I get frustrated every day. I want to make sure that these guys give the food on
time. Nobody sits at the dining table without getting their food on time. This is for the table. Come on, take it. Samosa will be hot. Uh Prahlad. I say that I'm the guru of Indian cooking. I'm very confident of my food. Never comes back, but you never know. You might be used to uh different taste. In England, they cook differently than what we cook. Nice to see you, mate. So, is this your first time here? Oh, no, no. I'm here pretty often. And does it confuse you when you see multiple concepts under one roof?
Yeah, there's been a bit of confusion as to what direction they were headed in for a little while. It was a bit confusing when you walk in. You've got the Mexican colors. Even the sign. It's like half a sign. I appreciate it. Nice to see you, mate. Appreciate it. Thank you. So, hummus. Yes. And this is the is a cauliflower Manchurian, sir. But it's Chinese cauliflower. It's Indo-Chinese. Yes. So, I'm coming to the Middle East. I'm going to go to China and I'll come back with a plain naan. No garlic, please.
What a hot pot. We couldn't be any further right now from authentic Indian cuisine. I need a plain naan, please. I need a plain naan. Okay. Let me Please communicate with one another. I cannot be screaming and yelling and shouting every single day. As for the hummus, it's literally swimming in well, it's not even olive oil. The sweet and sour cauliflower. Cauliflower just tastes like it's been cooked three or four days ago cuz it's soggy, but it's strange.
Okay. My samosas. It's just bland. And are these made fresh? Are they do these every day? made fresh in the morning, sir. These were made this morning? These were made this morning. You sure? It tastes old. Oh my goodness. Thanks for that. That's great. And can I get Yes, please. Yeah. And so, just check with Bobby on the way in. I'm definitely going to ask them, sir.
