W(h)et Your Ap­petite

If you have sa­ti­ated your ap­petite with fried pakoras and chai for the sea­son, In­te­gra­tive Nutri­tion­ist and Life Coach Payal Kothari brings you mon­soon meals that are nour­ish­ing, healthy and mouth­wa­ter­ing. Feel free to in­dulge in these easy to whip up del

Society - - SOCIETY SAYS SO - | By RAHULPAUL|

Then was the time to take the big step and plunge into the Mediter­ranean del­i­ca­cies. The ap­pe­tiser called Mezze is ba­si­cally a se­lec­tion of small dishes served to ac­com­pany al­co­holic drinks. Hot mezze, served with roll roti or salad and Cold mezze, served with Pita breads, are sep­a­rately listed on the menu. We started with hot mezze Turk­ish Pide Kuzu, a de­li­cious flat­bread that is per­fectly baked and stuffed with ghee roasted lamb. The Hum­mus Bay­route serves on the side, has a per­fect creamy tex­ture and a bit of spicy taste, that makes it the best hum­mus you would prob­a­bly get in Mumbai. There couldn’t have been a bet­ter be­gin­ning. We then or­dered the reg­u­lar, con­ven­tional chicken in the form of Harissa Chicken Ke­bab. The chicken skews mar­i­nated with a va­ri­ety of spices were per­fectly grilled. On the side, we were served a blend of de­lec­ta­ble veg­gies in the form of Kale and Av­o­cado Salad. Our next por­tion of ke­babs was Ke­bab Is­tan­bul—lamb mince ke­bab served with gar­lic but­ter and mint tahini sauce—that el­e­vated our gourmet ex­pe­ri­ence a notch higher. This one’s highly rec­om­mended. For the mains, we went with the rec­om­men­da­tion of Lamb Tagine, a Maghreb dish named af­ter the earth­en­ware pot in which it is cooked. An aro­matic dish full of flavoured rice and lamb pieces makes it a great treat and a re­fresh­ing take on the tra­di­tional biryani. For desserts, we blindly went for Baklava. And we were not dis­ap­pointed, in­stead amazed by how the simple look­ing filo sheets, stuffed with wal­nuts, pis­ta­chios, al­monds and gulkand ice­cream, can taste so good. When it ar­rived at the table, a fresh rose glazed with sugar syrup and dried us­ing liq­uid ni­tro­gen was crushed in front of us, mak­ing it a truly heav­enly ex­pe­ri­ence for the senses. Hop on to your ve­hi­cle and drive off to Cuffe Pa­rade to go fur­ther be­yond the seas, to the Mediter­ranean Basin at Bay­route.

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