00:00This is our perfect order. The first two starters you want to have when you come to Mira is our
00:05fenugreek crispy taco with that scallop ceviche, a little bit of creamy coconut. So if you take a
00:09bite, you get the amalgamation of fenugreek, soft scallops, and then we move into our classic
00:15chas hamachi agua chile. Each piece of hamachi garnished with salt-cured cactus or cucamelons
00:21of the season. And then we're going to be pouring over the chas broth. Gives you the perfect cooling
00:25bite as you take each part of the hamachi. Our next course of the perfect order. I personally
00:30love the taco arabe. Of course. For years that Puebla inspiration comes in here with that lamb
00:35and beautiful cucumber. But tell me more about the prawn chaat and why you love it. Why I love
00:39the prawn chaat is it's going to have the creaminess from the yogurt, the tanginess from the tamarind
00:43sauce, and the mint chutney just kind of takes it over the top. In its true form, chaat is
00:48to lick. And you'd want to lick this plate clean, 100%. So lamb barbacoa biryani. It's a humongous
00:53part of the restaurant. Like just like tres leches. Anytime somebody sees it walking past
00:57their table, they're like, what is that? The whole theme of this restaurant is bringing
01:00two cultures together and our flavor profiles that we grew up with. So for us to be the
01:04custodians of something new like lamb barbacoa biryani, it's an honor, honestly. Yeah. And
01:09we're very, very grateful that the food gods put it into our brains and then we put it on
01:13this table because it's just one of the best things you'll ever eat. It's not your mama's biryani.
01:17It's not. So mom's, sorry. We have here our tres leches. It's a rasmalay tres leches. We
01:22made a tres leches with a mango mousse on top and then a saffron infused sauce around it.
01:28And then marigold is such a symbol of the communities here in Mexico and in India.
01:34So it's definitely the perfect garnish to this one.
