I Review A Restaurant In Someone's HOUSE! STUNNED!!!

Hinzugefügt: 2026-05-05

[00:00:02]is someone's house. 46 Murfield Road, Manchester lives, Takeaway and Caterers.

[00:00:10]This is definitely going to be a different kind of video.

[00:00:15]It's someone's house.

[00:00:18]It is just someone's house. Come with me.

[00:00:22]I'm not sure how to do this. It's not actually a restaurant.

[00:00:30]Honestly, it is someone's house.

[00:00:49]Bum bum bum.

[00:00:51]I've got the right house, haven't I?

[00:00:53]Yeah, definitely not the right house.

[00:00:56]Hello Aha.

[00:01:01]>> Here we go.

[00:01:02]>> Hello, sir.

[00:01:02]>> Hi.

[00:01:03]>> Can I order a takeaway?

[00:01:04]>> Yes, absolutely.

[00:01:05]>> Brilliant. What are you, Michael?

[00:01:06]>> I'm Michael, sir.

[00:01:06]>> Michael, I'm Gary.

[00:01:07]>> Nice to meet you.

[00:01:08]>> Really nice to meet you. Please come in.

[00:01:09]>> Yeah, please. That's great. Oh, wow.

[00:01:13]>> Would you like to have a second and I'll give you the menu?

[00:01:15]>> That's perfect. Yeah, >> please have a seat, sir.

[00:01:17]>> I will. I will indeed. How are you doing today?

[00:01:19]>> I'm absolutely fine, sir. How are you? I hope you are not coming from so far.

[00:01:23]>> I've come all the way up from Kent just to try this. So, uh, so yeah. So, uh, >> big expectations, what have you. This is great. This is the first time I've done anything like this.

[00:01:32]>> Oh, so >> this is like someone's house.

[00:01:35]>> Oh, thank you very much.

[00:01:36]>> No. Well, no. Right. Can if I can have a quick look at the menu and then I'll let you know what I fancy.

[00:01:40]>> Yes, absolutely.

[00:01:41]>> Okay.

[00:01:42]>> Yeah.

[00:01:42]>> Okay. Great. Thank you.

[00:01:43]>> In the meantime, would you like to have any drinks or anything, please?

[00:01:46]>> No, no, I'm all good. No, thank you very much. That's great. Thank you.

[00:01:49]>> I'll be back with you. Just give me a >> No worries. Thank you.

[00:01:56]Come, put the telly on there, you know, sit back, relax, and uh Yeah. Okay. Give me a minute and I'll uh order something.

[00:02:03]Uh this is a first. This is a definite first on uh Gary Eats.

[00:02:10]>> Uh can I have a portion of your onion bar?

[00:02:13]>> Yes, sure.

[00:02:13]>> With ch What is it?

[00:02:15]>> Oh, I'm so sorry. We don't serve any chutney at the sal.

[00:02:19]>> Oh, right.

[00:02:19]>> It's just plain onion. Onion baji.

[00:02:21]>> Nope, that works. No problem. I'll have uh your butter chicken, please.

[00:02:26]>> Yes, sure.

[00:02:26]>> Your goen beef green masala. Beef >> green. Yeah. Masala.

[00:02:31]>> Okay. Mutton jacuti.

[00:02:34]>> Mutton jacuti.

[00:02:35]>> I've got that right. Oh, okay. That's first time for everything. Damn. Would >> you like to have any naan bread and rice for you, sir?

[00:02:41]>> Uh, I'm going to have your masala fried prawns.

[00:02:45]>> Masala fried prawns?

[00:02:46]>> Yeah, please. And I'll have your basmati rice, please. That's it.

[00:02:50]>> Would you like to have any na?

[00:02:51]>> No. No. No, that's that's um No, that's uh that's all good. That's okay.

[00:02:57]>> Uh can I please ask you an important question, sir? Are you allergic to anything that I >> No. Uh I'm not mad on mushrooms, but I'm not allergic to them. So, no worries.

[00:03:07]>> No allergies.

[00:03:07]>> No allergies. No allergies at all.

[00:03:10]This is great.

[00:03:11]>> Thank you very much, sir. No worries.

[00:03:13]>> Anything else you want?

[00:03:14]>> No, that that's it. That's perfect.

[00:03:15]Thank you.

[00:03:16]>> If you could please give us roughly about like uh 30 to 45 minutes.

[00:03:20]>> Absolutely. No problem.

[00:03:21]>> Get ready, sir. Well, no worries. I'll just sit back and relax and uh away we go. Back to you.

[00:03:25]>> Excellent.

[00:03:28]>> The smile on Michael's face is is just infectious. And I do mean absolutely infectious. What a nice guy. Lovely.

[00:03:39]Just mesmerized here.

[00:03:42]Some nice flowers.

[00:03:43]>> If I'm not mistaken, it's Gary, right?

[00:03:45]>> It is. Yeah.

[00:03:46]>> Okay. I remember your name. Uh so I have the food ready for you.

[00:03:49]>> Oh, perfect.

[00:03:50]So, shall we just squirt?

[00:03:52]>> Yeah. Yeah. Yeah. No, I'll just Is it all right to pitch a table outside in your garden?

[00:03:57]>> Oh, yeah. Absolutely fine.

[00:03:58]>> Is that okay?

[00:03:59]>> Yeah, absolutely fine, sir. Brilliant.

[00:04:01]>> Do you want any cutlery or >> No, no, I'm all good. I'm all good for everything. Actually, I say, can I have a plate?

[00:04:07]>> Absolutely, sir.

[00:04:07]>> I will bring it back. I will bring it back.

[00:04:09]>> Absolutely, sir. Yeah.

[00:04:13]>> He has got to be the nicest person or have ever met. You know the smile just is just it's just yeah got to me just absolutely brilliant. Waited about 25 minutes. So yeah no problem. The aromomas that were coming out of that kitchen were incredible. Now going food is influenced by concani Hindu and Portuguese cooking. The plate is lovely and hot. It's given me some uh spoons so I can actually work it all the dishes.

[00:04:41]Let's move that down and let's start off with the onion bari. I'm actually going to show you the portion just so you can see how many you get. I can't eat all.

[00:04:51]So, there we go.

[00:04:54]Oh, dear me. They look incredible.

[00:04:57]Absolutely incredible. I'm going to put a couple back in cuz I don't want to There we go. Let's dive in. Have a crunch and a munch.

[00:05:16]Got the crunch on the outside. Beautiful texture to that. Take a look on the inside how soft the onion is inside.

[00:05:26]Looks like some it's been mixed with some bread as well.

[00:05:31]Little bit little bit of um background spice.

[00:05:38]Oh, that's so good. That is so good.

[00:05:41]There's coriander, little flexcks of chili. You can see the flexcks of chili there.

[00:05:49]It's beautiful.

[00:05:53]Obviously made in house. So, pop that there cuz I don't want everything to go cold here.

[00:06:02]No apologies. I'm actually going to really enjoy that. I've already had a peek.

[00:06:09]Your turn. Masala fried prawns.

[00:06:20]Some lettuce underneath. I'm not interested in lettuce. Head immediately comes off. That saves me completely messing around.

[00:06:29]It's got some coating around it. The masala coating.

[00:06:33]Size of the prawn.

[00:06:36]Hello. You're very big and so is your mates.

[00:06:40]You're not going to last long there.

[00:06:49]So, you have the masala coating on the outside. Now, that's not overpowering the flavor of the beautiful prawn.

[00:06:58]And that is I'm not just saying that is absolutely awesomely good. That is so good. I mean, what a great review this is. That's so good. Oh, yeah. Oh, that's so good as well. Oh, now I'm getting a bit tiny bit heat in the background.

[00:07:20]A little bit of spice.

[00:07:27]I am going to share with the camera man because the delica flavor of the prawn as I say hasn't been lost with the masala. Tiny little bits flaking off and that's where the real flavor is.

[00:07:48]One, two, three, four, five in the portion. And I'll come to the prices very soon.

[00:07:58]That's a little bit unusual. Goan beef green masala.

[00:08:03]What color is that? Does that look green to you?

[00:08:08]Are you green with envy? You should be.

[00:08:13]Oh, potato.

[00:08:16]Potato on there.

[00:08:22]Got to have smell vision. They Someone's got to invent it.

[00:08:37]Nearly has. Hold on. Nearly. Nearly.

[00:08:44]So, it's a green curry with the beef, as I say.

[00:08:56]Oh, got tamarind that brings a slight sourness. There's vinegar in there as well. That's br some acidity.

[00:09:07]And along with the sourness, the beef is hyper tender.

[00:09:15]Mush potato in there.

[00:09:18]Mix it with the the sauce.

[00:09:22]Again, what I'm getting each time is a tiny little bit of foreigness. It's catching me out slightly because I'm not expecting.

[00:09:32]You taste it and it's a creeper. It creeps up on you and gets you kind of at the back of the throat, but it's not unpleasant. It's It's got the taste buds going, "Whoa, whoa, gas. What's going on? What's going on?

[00:09:50]Potato's a nice element with the curry. It's green curry.

[00:09:57]Lot of coriander in that.

[00:10:01]That's good. It's the elements, as I say, the tamarind making a little bit of sourness.

[00:10:06]The vinegar coming through, but the sweetness as well from the curries. So, the balance of all the flavor is absolutely spot on. Ready to go here.

[00:10:18]M chicken. It's chicken day, not night.

[00:10:25]Butter chicken.

[00:10:29]I'm actually not in usual. Let's take a look at the sauce. Velvety in color.

[00:10:35]Well, it's not actually velvety in color. Velvety in looks, orange in color.

[00:10:45]Baywatch in there. That's what you call a leaf. Take a leaf out of my book. The aroma though is mad, isn't it? I mean, it is just mad.

[00:10:57]So, obviously, I'm expecting a nice degree of sweetness, but I'm also guessing there's going to be a little bit of Yeah.

[00:11:07]Some red chilies in there.

[00:11:20]Possibly the best butter chicken I've ever had is in Jim Carer in London.

[00:11:26]It's famed for it.

[00:11:28]You'd drink the sauce. You drink this one as well. You would drink it. It's nice. It's creamy. It's not too sweet.

[00:11:37]There is a minuscule minuscule background spice. This one is for your milder curry lovers. This to me that's nice. That's so good.

[00:11:54]That's nice. It's so good. Great review, Gary.

[00:12:00]what it is.

[00:12:02]It's delicate in flavor as the sauce.

[00:12:06]It's chucked into the chicken. Oh there, now that's tandoor chicken.

[00:12:13]That's been done with tandoor spices on the outside.

[00:12:26]My first kind of complaint, the chicken's a tiny bit dry. I'm not going to go mad about that. The sauce makes up for it. But it is, you can see that if you actually come in yourself, just so you can get a a balanced look. That is just that bit dry, which is a shame. Is it a game changer?

[00:12:46]It kind of would be if it if it was just the only dish that you order from here.

[00:12:51]But what compensates completely is the sauce itself. As I say, beautiful creaminess to it. Obviously, lots of butter. You can see that there. You see the butter as well.

[00:13:06]Quite a rich sauce to say the least.

[00:13:12]If the chicken was a bit more tender, more succulent, I'd say that would take Jim Carers on.

[00:13:25]And I do genuinely believe that would take Jim Carlos on.

[00:13:30]And they've got two Michelin stars. Last but not least, Mutton Jacuzzi. Now, this will be very heavily influenced with coconut mutton dressed as lamb, but it's not dressed as lamb. M dressed his goat.

[00:13:45]Maybe it's got potatoes in as well.

[00:13:48]Where am I going to divide you out there? So, we'll just get the Don't need a potato. The mutton red peppers in here again. Lots of coriander.

[00:14:04]Oh, that's very kind of you. Thank you.

[00:14:06]That is great. Thank you very much.

[00:14:09]Probably saw me dribbling.

[00:14:12]My apologies if I have been coconut.

[00:14:20]It's quite a thin sauce. You see, it's quite thin.

[00:14:25]I'm not I'm going to use the spoon because I wanted to really try this sauce. Get lots of it.

[00:14:41]I'm glad I left that until the end. You have a real spice element with the sauce.

[00:14:48]Then with the coconut, you actually have it it fighting with each other. Bum bum bum melting. The old taste buds are going, "Whoa, gas. What's going on?" So you got Oh. Oh, nice. Oh. Oh, nice. I love the sword. That to me is the best mutton.

[00:15:19]Perfect. Tender. More robust than lamb cuz obviously it comes from an older sheep.

[00:15:26]It's not lamb. It's older.

[00:15:29]The mutton's aren't that good. I prefer it to lamb because you are getting more flavor, more taste, everything about.

[00:15:37]What we're going to do, get another plate.

[00:15:41]Got to get another plate. And we're just going to dive in. Enjoy. I'm then going to go back in, see Michael. I haven't paid the bill yet.

[00:15:50]That's probably why he's looking at me out the window just thinking, "Hang on, who's this strange fellow sitting in my front front room?" I'm sitting in his front room in my front garden. and I pay the bill and I'll give you all the prices.

[00:16:02]This is one of the cheapest takeaways known to mankind. It's also one of the best takeaways known to mankind.

[00:16:08]We the royal we goose over there and myself really enjoyed it. Really enjoyed it.

[00:16:15]Now, let me just pay the bill and I'll give my final thoughts.

[00:16:22]>> Hi, >> Michael. How much do I owe you there?

[00:16:24]Oh, the total comes to like you know onion baji butter chicken beef grain uh m shakuti masala fried bronze and the rice.

[00:16:34]>> Yep.

[00:16:35]>> And the total comes to £39.

[00:16:37]>> That's perfect.

[00:16:39]>> Now we also have to pay uh some harder charges as well.

[00:16:42]>> No.

[00:16:43]>> So hurrying out your front um front lawn the plates and everything else.

[00:16:49]Absolutely not.

[00:16:49]>> If I can pinch that. Can I have that?

[00:16:51]>> Yes. Yes, sir.

[00:16:53]Michael, the butter chicken, the sauce is Michelin style.

[00:16:59]>> Thank you very much for that.

[00:17:00]>> The only issue, the chicken was a little bit dry, but hey, that's everything else was incredible. If you can actually There's 60 there. That's a tip and hard charge. And that's everything. Michael is so lovely to see that.

[00:17:13]>> Thank you very much, sir.

[00:17:14]>> Guys, you got to have a smile like this one.

[00:17:17]>> This smile is so infectious. And >> thank you very much. Thanks for that.

[00:17:20]>> That was some of the best food ever. So well done to you. Brilliant what you're doing.

[00:17:24]>> Thank you very much. If you could just leave us a review, that would be great.

[00:17:27]Sir, >> you're definitely getting a review.

[00:17:29]There's no issue on that one. See you later. If you could say goodbye to your wife as well, that'd be great. Thank you.

[00:17:34]>> Okay, I'm just going to quickly run. No, we'll go here. Come around here.

[00:17:39]Let's give a bit of advertising to Liv.

[00:17:42]Look at that. Now it's starting to rain.

[00:17:44]How lucky am I? Onion bar. Beautiful.

[00:17:48]£5. The butter chicken. The butter chicken sauce. I've just said it to Michael. The chicken was a little bit over, but the butter sauce absolutely sell it. Bottle it and sell it. The green beef £8. Love it. Mutton jacuti £8. Masala fried prawns £8. That's ridiculous. That's ridiculous. Rice £3.

[00:18:09]Total £39. I did leave a tip. It is now starting to really really pour down rain. Guys, if you're in Manchester, support a family business. support of Vamp family business. This to me is one of the nicest reviews I've ever done.

[00:18:25]It's quite emotional.

[00:18:28]You know, I was there and I was like, I really hope everything's so good. Mark's going to give it I've got to knock something off here cuz of the chicken.

[00:18:38]I have to I've got some marks down. So, I am I would have given it a 10 star.

[00:18:43]I'm giving it a 10 out of 10. I'm giving it a 10 out of 10. If you're in the area, please support a local business.

[00:18:53]What they're doing is very clever. You know, they're doing it from their house and not having to pay massive rent, all the massive overheads and everything else. I am actually going to leave a review on Trip Advisor and I'm going to tell them exactly how wonderful it is.

[00:19:07]Guys, if you like and subscribe to the channel, you know I always appreciate it. And until next time, it was emotional.

[00:19:16]Bye-bye.