I’m excited! I call it “to have your dazzle and eat it too”. Not only do I dine in the most exquisite symbol of Dubai but also come away with it’s treasured recipes for you. “Qbara” is the name of this sexily glamorous restaurant. “Qbara” the word is “Arabic” back to front. Qbara itself is Arabic dining inside-out. And so it is acknowledged to be “the Dubai experience”. It distills Arabic flair, glamorizes it and modernizes it too.
Here, the glamorously sprawling space seduces all the senses. Dramatically lit, with a brilliant interplay of light and shadow, it shimmers with a humongous and beautiful chandelier (of what seems to be large pearls). Beautiful hostesses lead you into a dimly lit, two leveled large dining area. As does the surrealistic wall with it’s mesmerizing 3D sound and light effect.From the upper level, guests can look down on the restaurant in all its glory.
The food dazzles: dish after dish had visual and gustatory starbursts.The magic comes on thick and fast…compressed, refreshing sweet watermelon off set by the salty luscious shanklish cheese. The delightful falafel salad, followed by mellow, fragrant fish and rice, succulent, robust lamb. Delicate, raw Yellowtail and char-grilled spicy quail pieces, wrapped in vine leaves. The list goes on and on. My gracious hosts Alia Bin Hendi and Anass Allouch explain many an Arabic term and I feast on the conversation as I do on the fabulous food. Camels milk icecream in erotic embrace with crushed baklava delights. The piece de resistance? sensational honey and vanilla panacotta, topped with yards of sweet gossamer Iranian candyfloss pashmak.
Creating this magic is the extraordinarily gifted Colin Clague. Born in the Isle of man, Chef Clague has worked with icons like Anton Mosimann and Sir Terence Conran, Clague has not only worked and travelled the world but also spearheaded the pre-opening teams of the prestigious Burj Al Arab in Dubai, and executive chef of award-winning Japanese izakaya restaurants – Zuma in London and Dubai.
Coincidentally I have eaten at all the restaurants he worked in, including Pollen in Singapore. And each time Ive been delighted. Achieving such resounding flavors and texture takes serious skill and effort and Chef Colin Clague displays both.His dishes dazzle as does Qbara and I have many atreasured recipe from him. Should you need any please email email@example.com, twitter, instagram @rashmiudaysingh and I’ ll be happy to share them with you
What you are holding in your hands is an open invitation to join me at a uniquely spectacular banquet. If you take a look at the accompanying photographs Ive shot, you may begin to get an idea of whats in store. Ofcourse, its just a whiff, a tiny flavor. It begins with the amazing breakfast safari in the magnificent desert and a platter of Bedouin breakfast. It ends with an elegant, authentic Thai meal in a Palace, with the worlds tallest singing and dancing fountains regaling us. In between I not only dine in world class restaurants. Meet world-renowned chefs (our very own Sanjeev Kapoor is here too) but also taste the food of a myriad restaurants in the “Beach canteen”, watch cooking classes, eat at the “Ripe market” in the park. The Dubai food festival not only serves up a flavor of the world but also the homegrown authentic, exoti Emirati ones. And I relish each one!
BREAKFAST IN THE DESERT
Its exhilerating to speed over rolling sanddunes. Nothing can match the vivid blue skies and cool desert Februrary sunshine as we head towards the Bedouin camp. Here not only do I bask in the sun as I sip on the Arabic coffee (heady with cardamom and saffron,) but also chat with the chief of the Bedouins (looking majestic in his crisp white headgear). A bumpy roller coaster ride on a camel and my appetite is kickstarted. The wholesome Bedouin breakfast (please see photo) of wheat noodles (balaleet) with a whisper of sweetness, the airy light pancakes and “rotis” with zattaar nourish and energise. I couldve stayed on for hours but it’s time to drive on and watch wild animals in the conservation camp
PALACE OF PLEASURE
From the wilds of the desert to a luxuriously pampered dinner in the shimmering majestic, Arabian-inspired Palce hotel in Old Town, right near Dubai Mall. This Palace hotel sprawls langourously around the placid lake. And it is in this lake that twinkling, dancing, singing fountains leap and piroutte in the sky. They provide an amazing backdrop to our dinner at Thiptara, the authentic Thai restaurant. It is here that Chef Chaiwat conjures sweet, spicy magic. In between tripping out on Thai dimsum, succulent Chicken satay and fragrant velvetty curries we converse with renowned chef Yousuf Khumayes from Saudi Arabia. He is here for the food festival and has not only been inaugurating but also sharing his views on healthy cooking at many a Food festival event. Explaining the exciting details of the Food festival (which is on till end of February) the dynamic director, Debora Greenwood elaborates on how this is a treat for foodies,
Through it all, I not only fall in love with this charming, Arabesque hotel which the dapper Fabrice Dufry helms but also nibble on the masterful Thai fare from which lemongrass, galanagal,
Makrut and other Thai herbs leap and delight. Much like the fountains around us.
MIDDLE EASTERN FUSION
It’s a delight to meet the young, and down to earth, renowned chef Yousef Khumayes who has been cooking since the age of four. Since then he’s certainly left a track of awards and accomplishments in his wake as an adult! Originally from Jeddah, (his mother is Irish) Chef Khumayes also has international exposure (having honed his skills in leading hotels and restaurants around the world) he has evolved a wide variety of culinary styles and techniques that he often blends in what he dubs ’Middle-Eastern Fusion’, something that is evident in his delicious, exciting, and surprising dishes. He continues to blaze trails in‘Top Chef’ creating winning dishes and winning hearts too.
He shares with us one of his favorite yummy recipes
Scallops and quinoa salad:-
8 ounces dry sea scallops/
4 teaspoons light soy sauce/4 tablespoons canola oil/
1 1/2 cups quinoa, rinsed
2 teaspoons finely chopped garlic / 3 cups water /1 teaspoon salt /1 cup sliced snow peas. /1/3 cup rice vinegar/ 1 teaspoon toasted sesame oil /1 cup sliced scallions / 1/3cup finely diced red peppers / 1/2 A red chilli finely chopped /1/4 cup finely chopped fresh coriander
Toss scallops with 2 teaspoons light soy sauce in a medium bowl. Set aside.
Place a large, pan on medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to colour, 7 minutes. Add garlic and cook, stirring, for 2 minutes. Add water and salt and bring to a boil. Cover and cook over medium heat until the water is absorbed, about 18 minutes. Remove from the heat and leave to the side, covered, for 8 minutes. Stir in snow peas, cover and leave for 7 minutes more.
Meanwhile, mix 3 tablespoons canola oil, with 2 teaspoon light soy sauce, vinegar and sesame oil. Add the quinoa and snow peas, scallions and bell pepper, mix to combine.
Remove the scallops from the marinade and dry. Heat a big pan on high till it’s really hot. Add the rest of the canola oil and cook the scallops, turning once, until golden brown, about 3minutes each side. Toss the scallops into the quinoa salad. Serve with coriander and a squeeze of fresh lime juice and enjoy.
Talk of meaningful coincidences! I have a blind date with the Michelin starred Atul Kochhar, from London who sent me a direct tweet to say he wants to meet up in Mumbai. I invite him to TRP. Two days later I go to Dubai for their fab food festival. This time I am invited by the dynamic and hospitable Mana Al Suwaidi and guess where to? To Michelin starred Atul Kochhar’s restaurant in Dubai.High ceilinged handsome Rang Mahal where this highly acclaimed chef weaves his Indian magic. As one of the celebrity chefs at the Dubai Food festival he also wows Dubai with his cooking demonstrations. He distils the world on our plate while still retaining authentic Indian flavors. Its wonderful how the Dubai Festival makes many a celebrity chef accessible to all, meeting chefs, watching them cook and getting a taste of their creations too…therein lies the festival magic!
Khulja sim sim! And Alladin’s magic cave with it’s amazing treasures is slowly opening up. My kind of treasures…edible ones! It’s the stuff dreams are made of. Other than eating on a flying carpet I am doing it all. Breakfasting (on Balaleet) in the desert in the bracing cool of the early morning. Gliding on the creek, while dining on a sumptuous gourmet meal. Tripping out on the beach (theres yoga, games too) and nibbling on the fare of eleven restaurants, there are foodtrucks, there is eating in the lush green park too. And as though all this is not enough there is the helicopter mystery dining which takes you from helipad to helipad of hotels as you eat your way. This happens annually, only in this month of February in the Dubai Food festival. Ofcourse, the world class restaurants (many helmed by Michelin starred chefs) continue to enthrall in this truly cosmopolitan city which offers over 200 cuisines, suitable to all pockets and palates. Last night I had the most authentic of Thai cuisines (while being regaled by the worlds tallest dancing and singing fountains) in the old world charm of the Palace hotel. Over dinner I hungrily feasted on gourmet details about Dubai shared by the knowledgable Debora Greenwood and Anass Allouch. The young and brilliant Saudi Arabian Chef Yousuf Khumais observations on healthy eating peppered our fabulous meal. And what an amazing lunch with Alia Bin Hendi at the truly world class Tasha’s café: still cant get over the extravagant Eaton Messy dessert. My regrets? Still not able to buy an Abaya, meet the king’s son who was lunching at Tashas (when I was) and fly on a magic carpet. You cant have everything can you?
P.S. A million thanks for all your Dubai recommendations on mail, twitter and instagram. Please keep them coming.
“Smiling BKK” thats the name of the Dubai restaurant, recommended by my blind dates. Mona Lisa (with a moustache) graces this Thai eatery, ( the owner looks like Mona Lisa, we are informed). While the young luxury inventory controller Mohit Bidchandani is holding a gun (given by the waiter to call him) PR consultant Vaishali Chatterjee, trend spotter, dancer is smiling with the menu. As is Tech & digital enthusiast, travel pundit Aneesha Hingorani (thanks @petpujaris). We love the small, vibrant tucked away eatery with it’s Thai curries and fish cakes. Watch this space for more hidden secrets which my blind dates help me sniff out. Be my foodie date Instagram, twitter @rashmiudaysingh
I have a big soft spot for Pune restaurants. When I researched and wrote Pune’s first ever restaurant guide more than 15 years ago, I noticed a certain homespun charm and the usage of fresh ingredients here. Ofcourse, one cannot generalize, but I was delighted when Pune’s Imrun Sethi’s Terttulia opened in Dadar, mid July. That, here, I met two friends who have known each other for decades further added to the charm. Just having flown in with Kamal Morarka, her jetsetting industrialist and politician husband, Bharati, grandmother of five, makes time for Bharatnatyam, Kathakali, classical music, handicrafts and ofcourse gourmet food. “Bharati’s dinners are always fabulously organised with exquisite food and personal artistic touches ” says her lively warm friend Nina Vasa. Rooted in tradition yet modern, charmingly outspoken Bharati has us riveted. We enjoy the food, cocktails and Terttulia (Spanish for social gathering)
This cozy Dadar eatery captures the clubby, chaotic spirit of a handsomely timeworn saloon :
floral sofas, mismatched light-fixtures, birdcage. antique trunk, chalk art on the walls.mantlepieces with vintage-looking knick-knacks…get the picture?
All day dining here…burgers, pizza, pasta, steak, sandwiches , interspersed with some unusual dishes ( bite-sized Bacon ’n Parmesan Wrapped Dates, feta-stuffed Portobello Mushrooms are must trys). Veggies go for the flavorsome organic brown rice with olives, tasty, thin crust pizza, well made paninis crunchy with walnuts and superb with artichokes.
It is chef Parag Naik’s unerringly roasted chicken that comes up tops in the non-veg options. The Gooey chocolate cake lives up to it’s name. Cocktail lovers make a beeline for the Ginger pear martini, Melon Sangria, Terttulia special Sunday sangria. Orange basil mojito is a must try.
Sadly the red snapper was not available. The Rawas was dry and lacked flavor. Ditto for the pasta and the Cremebrulee cheesecake.
Happy that this stretch of Dadar has got a restaurant like Terttulia. Charming and open through the day Terttulia ‘s well-stocked bar area whips up a buzz at night. The standard European here aims to comfort and not dazzle. Comforting prices too.
Ground Floor, Hotel Parkway, Near Natural Ice Cream, Ranade Road Extension, Shivaji Park, Dadar (West). Fo 6002 0202 Hours: Daily, from noon to 1.30am
RATING FOOD 3.5 SERVICE 3.5 DÉCOR 3.5
Its cold and sunny here in Dubai ! And boy! Is it teeming with restaurants, gourmets, foodbloggers, foodwriters. instagrammers, tweeters (is that what we are called?). The high-flying, media-baroness now sought after brand consultant Rita K Mehta, loves the cutting edge “Tresind”. Her gorgeous daughter Faarah, director of an elective educational academy and media house is also busy setting up her granpa (the legendary Russy Karanjia’s) foundation. They update me on all that’s rocking here as we dine at the brand new, super-glam Cle. I also meet up with Dubai’s leading bloggers @secretsquirrelfood, @thehedonista @ishitaunblogged they guide me through the gastronomique maze of Dubai. Michelin starred chefs restaurants rub shoulders with cheap and cheerful mall eateries. Want more info? Please mail firstname.lastname@example.org, instagram twitter @rashmiudaysingh
I write from Dubai and Im not only going to share some exciting news but also make a plea to you for you to share your inputs. Your tips on vegetarian restaurants in Paris made our book “A vegetarian in Paris” (published by the Times of India) comprehensive and also the worlds first. Now once again, The Times of India is all set to pioneer the definitive vegetarian guide to Dubai.
Guiding me skilfully through Dubai (and also through this fabulous Le Petit Maison restaurant, it has Indian owners I am informed) are two true-blue, well-traveled Dubai based foodies who spearhead the dynamic Dubai Tourism offices and are it’s spokespersons. Hoor Mohammad Noor Al Khaja having worked in a high-profile government role in the Prime Minister’s Office holds a degree in Business Administration.
Mohamed Essa Alshaikh – double majored in Finance and has a bachelor’s degree in General Business and Administration. We trip out on the worlds best French toast and Burrata here. Just this morning I had the most fabulous breakfast of an astounding array of home made Lebanese cheeses, rare honeys, Egyptian omlette and waffles as lollipops in Nine 7 one. Also dazzling in the world class Oberoi is the Cutting edge Japanese Asian and an equally promising Indian restaurant.
Last night, along with the legendary Media baron Russy Blitz Karanjia’s daughter Rita Mehta and grand daughter Faarah we had attended the preview of Cle (Modern Lebanese by a Michelin starred chef). Dubai’s food scene continues to rock. Please do help me keep a tab on it… share your recommendations of Dubai vegetarian restaurants (mail rashmiudaysingh.Dubai@gmail.com instagram, twitter @rashmiudaysingh By the time you are reading this, I will be in New york, but waiting eagerly to hear from you.
Found. Atlast. Is it tangy? Is it sweet? Is it a salad? Is it a complete meal? Is it squishy? Is it crunchy? Here it is, the authentic recipe of my most favorite refreshing sweet, tangy, juicy, crispy, healthy, refreshing “Rojak”. I taste it in the most unique of circumstance and venues. I marvel at how the world is shrinking into an amazing and delicious small space. So,I bring for you, this recipe of the Indonesian/Malaysian/Singaporean “Rojak”. It is made by a brilliant German chef. And it is on one of my trips to Dubai that I come across this refreshing delight. To make the global gourmetization even more exciting, I taste this dish in a legendary Thai hotel in Dubai, which turns out to be a culinary mecca.
CULINARY JOYRIDES AROUND THE WORLD
“Culinary joyrides around the world” those are the brilliant Chef Joachim Textor’s words. This is the joyride that he takes me through his amazing cooking. He has travelled and lived in the remote corners of the world. From along the Great Wall of China to Irkutsk (the Paris of the East in the 19th century) to the Omul salmon recipe from the largest fresh water lake in the world: From the southernmost tip of South America, steamed Alaskan crab to Traditional Tasmanian recipes…………he has them all. Chef Textor having completed his culinary education and masters in Germany has worked in 11countries and has to his credit the opening of four hotels and dozens of restaurants. His passions are cooking and travel and exploring new culinary horizons. In pursuit of this he has been to 486 cities and 90 countries from the North to South pole, As we sit and chat, in the stunning and picturesque Anantara, I am more and more delighted. Set amidst lush landscaping, with the private beach just behind us, beachfront lagoon pools around us, it is difficult to believe I am in Dubai.
I don’t have the time to dine in all six of the restaurants and bars of Anantara, the culinary mecca, but the specialty Asian, Mediterranean flavors and the Middle Eastern cuisine, the Thai cuisine seduce my tastebuds and my eyes.
Named after the Arabic word for ‘water’, the Mai Bar (which I love) has a terrace shaded by palm trees and a swim-up bar in the pool. There are Australian-inspired flame grilled delights too but I don’t have the time to try these.
It is in the terrace of the Beachhouse with it’s fabulous views of the Dubai shoreline that I enjoy the Mediterranean cuisine, including pizzas, tapas and seafood. It is here that I taste the Rojak along with the charming and well informed Hayley Burgess.
I first tasted the Rojak on the street side in Kuala Lumpur in Malaysia. It was a delightful mix of bean curd, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce. Then in Singapore I tasted their version of Rojak with a sweet and spicy chili sauce. I was told that in Penang, where it is a local favourite, it is always called pasembor, but in Kuala Lumpur and Singapore it is called Rojak.
Ofcourse, there are all different kinds of fruits and fritters which are added and mixed into this. From raw mango to green apple to pineapple, benkoang (jicama), bean sprouts, Chinese-style fritters). And many more. But here is Chef Textor’s amazing recipe, which is a must try…
1 medium cucumber
2 small young green mangoes, peeled
1/2 medium pineapple, skinned
50 g Papaya
20 gr carrot julienne
45 gr pear
40 g bean sprouts
35 fried tofu
1 large yam bean (sengkuang/jicama), peeled
1 tsp lime juice
½ tsp lemon juice
20 gr dried shrimps
30g roasted peanuts, chopped coarsely
35 g fried Chinese bread stick, thin sliced
½ tsp sesame oil
1 tablespoon toasted sesame seeds
For the rojak sauce
15 dried chillies, soaked and deseeded
2.5 cl Tamarind sauce
1/2 cup (125 ml) tamarind juice
20 g caster sugar
1 teaspoon (5 ml) dark soya sauce
1. Pound the chillies in mortar and pestle until it becomes a fine paste. Put that paste and tamarind juice in a saucepan and cook over low heat for 10 minutes. Add the sugar and dark soya sauce and cook until the sugar dissolves and sauce is thick. Set aside and let cool.
2. Cut the vegetables and fruits into small wedges and put into a large mixing bowl. Add the rojak sauce and mix well.
3. To serve, garnish the top of the rojak with dried shrimps, chopped peanuts,and all remaining ingredients and sesame seeds.
Chef Textor explains that “Rojak” actually translates to mixing and mingling and denotes multi-ethnicity. Through this conversation, I urge the brilliant, well traveled chef to compile all these recipes into a book.
I request him to distil all the excitement of discovery and travel in his first of its kind cookbook. It will be so exciting, so useful and usable and divided cuisine wise as well as through ingredients and courses… and should he have the time and the inclination to put together this global cookbook what would he like to call it? “Culinary joyride around the world with Joachim Textor” ofcourse!
Vegetarian Italian, Mexican
Shudh vegetarian goes global and upmarket in Breach candy. It also crosses the Indian borders (or does it?) to serve Mexican and Italian cuisines. I lunch with a gourmet veggie twosome: a former state level badminton champion, the multi-talented, lovely Jayshree Sanghi of India’s fourth generation automobile pioneering family is not only a Kathak dancer (trained under Padmashree Sunaina Hazarilal) but a creative cook whose dinners are legendary. Equally sporty (US champ in racquetball and squash) Navin Deo, having spent 40 years in a high profile US government job is back in India and making Impactroses which have been in huge demand. Im bowled over by his long stemmed roses (see pic)with their personalized gold embossed messages on the petals. We eat our way through the entire menu: result? the roses and the giant cookie dessert are the only highpoints of our lunch.
Happy surprise. The second floored restaurants pleasant ambiance with pale purple sofas, yellow-cushioned chairs with wooden geometrical frames, simple black-and-white caricatures, and graphics.
Along with their ala carte Mexican and Italian menu they offer daily (except weekend dinners) a “Sunday food festival” (Rs 999 for one) you can order all 28 dishes. But we are told very strictly that it cannot be shared. So we get 2 of these and plenty a la carte ones too. The Picante Pizza (even a wheat-watchers one,) al dente aglio olio and lasagna pass muster. It is the giant, freshly baked gooeycrisp cookie topped with warm chocolate sauce, and the moistwarm Molten Chocolate Cake that saves the day.
Desi palate tuned fare, with plenty of cheese and ketchup.Soggy nachos, ketchupy Habanero Cottage Cheese, ditto for the quesadillas
Burrito lacks punch, overdressed salads, a strange Arabic pizza and so on. And on. No alcohol.
Open through the day, pleasing ambiance, well-presented food, attentive service are the plus points. Sure! a restaurant is in the business of making money and has to cater to all tastes but except for a few dishes, the vegetarian Italian Mexican fare bends over backward to please the Indian palate and tips over to become a mish mash of Gujjutalian and Mexidesi. Tasty no doubt!
Picante Ristorante, 401, Akruti Skypark, Mahalaxmi, Bhulabhai Desai road.Ph 23529393
meal for 2 Rs. 1500.
Open noon to midnight
RATING FOOD 2.5 DÉCOR 3.5 SERVICE 3.5
MUMBAI TO DUBAI
Khulja simsim. Your twitter and instagram messages as well Dubai foodies guide me through Dubai. It’s food scene dazzles with world class restaurants (love La Serre, Zuma, La Petit Maison). I also eat at two brand new, must-try restaurants Yuan (Atlantis) and Katsuya (Dubai mall) with Dubai-based foodie extraordinaire and global philanthropist Dr Rajen Kilachand. He also takes me to high tea (Fortnum and Mason), along with his friend the legendary Rusi Karanjia’s granddaughter, the gorgeous Faarah Mehta. I trip out on Umai (The Oberoi) cutting edge sushi and cod, Soy (Dubai mall) VFM Chinese, many a local eatery, belly dancing too. Two “first time evers” … the Awesome Oberoi’s breakfast “Lollipop waffles” (you read that right) and the fabulous traditional “pre-iftar” dinner at Desert Palm while the spectacular sun sets over the lush green polo grounds behind us. P.S Happy to share info please email email@example.com twitter and instagram @rashmiudaysingh
It is a dream come true and it happens just before the start of the holy month of Ramadan. I am surrounded by the magic of the spectacular sunset of the Arabian desert (the time when the Ramadan fast is broken) and just then I am regaled with the divine taste of Iftar. Each and every traditional recipe is made with authentic ingredients. As the amazing flavors gallop across our taste buds we are reminded that the lush green polo fields stretching around us are where the shining flanks of pedigreed horses speed past in a spurt of color and sound. I find it difficult to believe that I am in Dubai, the gleaming, glittering city of high rises and malls. Here in Desert Palm sprawling over 150 acres, there is silence as Mother nature’s bounty overflows. The sun sets, gilding the handsome palm trees which embroider the desert sky. From the most amazing gourmet cooking classes to horse-riding classes, shishas, global cuisines, Desert Palm has it all. Right now, its pre-Iftar time and I taste and nibble on the most traditional main course of succulent, seven spiced lamb Kahrouf Mahshi infused with cinnamon cardamom. I mop it up with the traditional four Khubs with fragrant rice and the Superlative Hammour Harra fish too. We start with the traditional Mezze of creamy Hummus, Moutabel, Tabouleh and Fattoush. The crisp skinned Lamb Kebbeh and Spinach Fatayar delights, followed by the hearty and nourishing Yellow Lentil soup.
THE SWEET BOND OF IFTAR
Please take a look at the accompanying photograph and you’ll see how the Iftar dinner brings together all nationalities. Ofcourse, the family Sapti (baby Sapti included) are getting set for Ramadan, as is Ahzar. From South of England there is the dynamic General manager James Reeves, from Italy, the gifted Executive Chef David Prantera , India is represented by the talented Chef Anoop and the lovely Karishma Chopra. And wow!
what an amazing feast of Ramadan sweets there is: love the Mafourkeh of toasted bread drizzled with milkfat kashta. Equally delightful is the baked filo pastry with pista and ghee, its called Znoud, which means “lady’s forearm”. Chef Ali Hasan guides me thru this yummy buffet and the baked Omali made of velvety milk and airy puff pastry infused with rose water and blossom water is addictive. Cant get enough of the Kataif pancakes plump with creamy kashta and crunchy with nuts. After that sweet finale, I sit by the rolling Polo fields under the shimmering night sky and go hubble bubble on the tobacco-free peach flavored sheesha.
Here it is. Just in time for Iftar, Chef Panteras very special recipe…
1 KG lamb leg with bone / or boneless
200 gms plain yogurt
200 gms red onion half sliced , half chopped
1 eggs egg white , beaten with a fork untill frothy
25 gms corn flour
50 gms clarified butter
50 gms pine nuts
50 gms slivered almonds
15 gms water
freshly ground pepper
10 gms turmeric powder
10 gms all spice
10 gms cinnamon stick
400 gms basmati rice
10 gms cardomom seeds
10 gms bayleaf
50 gms ghee
3 gms dry
3 gms cinnamon powder
½ ltr lamb stock
1.Place the yogurt in a thick heavy based pot , add beaten frothy egg , corn flour , salt to the pan .Blend gently with a wooden laddle .
2 . Place the pot over a medium heat , stir with a a wooden laddle , lower the heat as the yogurt can split .
3.Lower the heat and gently let it simmer .
4.Boil the lamb in a pot with Water , bayleaf , cinnamon stick , cardamom , turmeric powder, salt to season .
5.Skim the surface for froth the while the lamb is boiling
6.Heat ghee in a frying pan and add pinenuts , almonds .fry untill golden brown , remove and keep aside .
7.Add sliced red onion to the same pan with ghee and fry gently untill transparent . add turmeric powder , all spice powder , cinnamon stick and mix and saute well .
8.Add the boiled lamb with this spice mixture with the stock .
9. When the lamb is done , remove and shredd the meat with a fork from the bone .
10. Reduce the sauce more and add yogurt sauce , blend well with wooden laddle , let the mixture boil , add the the shredded lamb and reduce the sauce more .
9.After the lamb has been cooked , keep reducing until the sauce thickens .
10.Heat the clarified butter in a pot and saute cinnamon stick , bayleaf , dry lemon ,chopped onion, minced lamb, add soaked basmati rice and add lambstock and let the rice cook ,add cinnamon powder when the rice is boiling .
11.Once the rice is cooked , serve on a large round serving platter , then garnish with fried nuts .
12.Top the platter with the shredded lamb and mansaf sauce , fried nuts .