Sun.Star Cebu Weekend - - Treats -

In­side the Balai Brunch by Cafe­plus in A.S. For­tuna St. is Farooj, a char­coal chicken ro­tis­serie with Mid­dle East­ern fla­vors. The owner, Gino Or­tiz, took in­spi­ra­tion at the fla­vor­ful Mid­dle East­ern dishes and paired it with the clas­sic le­chon manok most Ce­buanos know and love.

Gino uses nine spices — cumin, turmeric, garam masala, co­rian­der, paprika and the rest are a se­cret — that are ar­du­ously rubbed through the en­tire chicken to en­sure that every part is as fla­vor­ful as the rest. Even with the Mid­dle East­ern spices, he still holds true to his Ce­buano roots and cooks his chicken with lemon­grass in­side, like most of the lo­cal roasted chicken.

The chicken it­self is ap­pe­tiz­ing, but it is el­e­vated by Gino’s home­made sauces: Sa­hara, Farooj Spe­cial, Spicy Gar­lic and Gar­lic. Sa­hara is the spici­est among the four, while Farooj Spe­cial has a sa­vory fla­vor.

Cus­tomers can also choose among three choices of sides: curry rice, cumin fries and pita bread.

Farooj's char­coal chicken with the four sig­na­ture home­made sauces Gar­lic, Sa­hara, Spicy Gar­lic and Farooj Spe­cial

Ten­der and juicy Farooj whole chicken that's bathed in nine Mid­dle East­ern spices. Dip each piece in any of Farooj's sig­na­ture home­made sauces.

Pair your Farooj char­coal-grilled chicken with curry rice — aro­matic and fla­vor­ful rice that com­ple­ments well with the chicken.

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