AND LOTS MORE

HI Weekly - - HI WEEKLY - STORY AND PHO­TOG­RA­PHY SALIM AL AFIFI

When­ever I get a whiff of fire-kissed, smokyflavoured meats, my in­ner car­ni­vore comes out to play, or in this case, to in­dulge. Last week I went to Tay­bat Restaurant at Grand Mil­len­nium Muscat and broke my fast amid the aro­mas of bar­be­cued proteins. It was a much needed meaty es­capade that gave me that If­tar fix with an added touch of just­grilled good­ness on a plat­ter.

My friend and I reached the place at about 6.45pm. The in­te­rior looked beau­ti­ful and spa­cious with a ton of ta­bles but we got our­selves a table out­side on a strate­gic cor­ner next to the grilling sta­tion as we knew that we are there to ex­pe­ri­ence the thrill of the grills.

As the call for prayer took place, we had our dates, nuts, and dried fruits that were placed on our table, and we washed it down with a glass of cold wa­ter be­fore head­ing to the buf­fet.

The buf­fet at Tay­bat is quite ex­ten­sive, with a num­ber of cuisines rang­ing from Ara­bian to In­dian, with a bit of Ital­ian. Oven-cooked rice with meat, Da­wood Basha (Le­banese meat­balls), dal makhani, biryani, and slow-cooked meat with mush­room sauce were some of the items on of­fer, and they all looked ap­petis­ing. As for bev­er­ages, they have juices such as tamarind and hi­bis­cus, and also serve five va­ri­eties of fresh in­house la­ban drinks that in­clude la­ban with gar­lic, la­ban with car­damom, and la­ban with rose, which ended up be­com­ing the star of the show for the night.

We kicked off our If­tar with cold mezze and a bunch of Le­banese flat breads. As usual, I eyed their olive-oil sprin­kled hum­mus and lab­neh for starters.

Af­ter tick­ling our stom­achs with mezze and bread, we walked straight to the al­fresco bar­be­cue sta­tion, grabbed a cou­ple of plates and dived right into ev­ery­thing. They had Irani and Egyp­tian kebabs, Irani-style chicken, Le­banese shish tawook, Omani prawns, spicy hamour (grouper), as well as a shawarma sec­tion with condi­ments and Jor­da­nian flat breads, and a se­lec­tion of naans along with a va­ri­ety of baked goods to ac­com­pany your choice of pro­tein.

The grills were to die for. They had that per­fect crunch but re­tained all the moist in­side, and it was, with­out a doubt, one of our favourite If­tar ad­ven­tures.

Be­fore we left, I asked my friend if we could have a few glasses of that rose-la­ban good­ness. It was lit­er­ally the best thing I’ve tasted this Ra­madan. We chugged in a cou­ple of glasses each and headed out. Am I go­ing to come back here? No ques­tion about it, es­pe­cially for their Irani-style chicken. Per­haps I’ll bring my jug and fill it with that heav­enly la­ban for Suhoor. — [email protected]­so­fo­man.com

Newspapers in English

Newspapers from Oman

© PressReader. All rights reserved.