Tag: gourmet

November 3 2021

Six by Nico, Glasgow

finnieston, Food alfiefoodwala, business, chicken, chicken tikka masala, comfort food, fish, fish and chips, glasgow, gourmet, grill, italianfood, london, mediterranean, MICHELIN, PASTA, seafood 0

Six by Nico
1132 Argyle St, Finnieston, Glasgow G3 8TD

Hey Foodwala boys and girls… hope you are all safe and well

Please remember to subscribe to the Alfie Foodwala Facebook and Instagram pages, tag, and please share with six people if you like this review, message me if you have constructive feedback.

If you would like to “Eat with Alfie Foodwala” please email me at alfiefoodwala@aol.com

Furthermore, if you know of a restaurant that I should review please let me know.

“Never Meet Your Heroes”

I never really understood why people say never meet you, heroes, surely the reason they are your heroes is that you want to meet them…sounds a bit like an Oxymoron.

My brothers and I are great cricket fans, but we love good cricket as opposed to supporting a certain team for jingoistic purposes, so imagine our excitement when we found out India was coming to Scotland to play a one-day international.

At the time the great Sachin Tendulkar was the captain of India and was one of the greatest batsmen ever.

We were giddy with excitement, so I set off with my brothers Goblees and Ralfy Foodwala to track down the elusive Mr. Tendulkar.

We set about the chase like a military operation, we phoned all the hotels until we found out where they were staying, we then went to the hotel to see him but found out he had just left for dinner.

The staff was not forthcoming or the whereabouts of the dinner venue, We eventually found the loose-lipped concierge who told us where he was after a few crisp twenty-pound notes accidentally fell into his pocket.

Sechin was at the Nandos at Springfield Quay… the chase was well and truly on, we piled into our bashed but trusted Toyota Camry and headed for Nandos.

We arrived at Nando’s as he was just finished his meal and was about to leave, imagine our excitement of meeting one of the all-time greatest cricketers.

We gingerly walked up to Sachin

“Sachin Sir…we are your greatest fans”

we breathlessly and nervously chanted in unison

“Can we have an autograph and a photo”

Sachin turns around from the people he was having an animated conversation with and said

“get lost yar…I am busy”

the words hung in the air like a bad smell, maybe we did not hear right or got lost in translation.

“Mr Tandulkar can we atleast shake your hand”

Sachin just looked at us aloofly and brushed our hands away and walked past.

To say that we were disappointed is an understatement, any enthusiasm for messers Sachin Tendulkar drained away from us like shaving foam in a sink.

We found out the hard way to never meet your heroes.

This week I was with Shai Foodwala and we visited one of our culinary heroes, Six by Nico

We walked into the restaurant and it was full of couples reverently sitting at the tables, there was a weird absence of conversation and atmosphere.

as if they were waiting to worship at the altar of Nico Simione.

The menu on this occasion was titled “Guilty Pleasures” and it was described as

“Prepare for 6-courses of pure indulgence, inspired by moments we all long to enjoy…

From staying in pajamas all day to binge-watching your favorite tv shows, or enjoying breakfast for dinner, or even singing cheesy pop songs we all have a secret guilty pleasure that we are not so quick to share…

However, with our next six-course tasting experience we invite you to embrace and celebrate your guiltiest pleasures with a complete disregard for what others may think!”

We kicked off the Six-course tasting menu…hence Six by Nico, with an amuse-bouche of potato Croquettes, with a dollop of white grape sauce.

The Croquettes were a little boring but tasted decent, I would not say they were fantastic, not poor, they existed as Croquettes.

The first official course was the “spaghetti Loops” and my expectations came to a crash, this was bland and boring, I don’t know whose guilty pleasure is spaghetti hoops but certainly not mine.

Round 2, Straight from the Can, Ceviche Of Tuna, Pickled Watermelon, Tokyo Turnip, Bonito, Dashi Jelly & Avocado Puree.

Sound delicious but in reality, it was not what I was expecting, Ceviche is fish in citrusy “tiger Juice” where the fish is slightly cured by the acidity, In my humble opinion this missed the mark as the dense Tuna needed some acidity to cut it but was lacking, the trace of watermelon did not help.

Course 3…Thankfully things started to get better, next up was the “Lamb Kebab” the spiced lamb belly kebab was cooked en point and the

Pickled White Cabbage, Rose Harissa Emulsion & Cucumber Chutney was a refreshing and imaginative accompaniment to the lamb.

Course 4…The mini Fish Supper was a tongue in cheek reference of fish and chips, the Scrabster Cod was delicious and well seasoned, and replacing the chips was

Caramelised Cauliflower, Curry Sauce, Caper & Raisin.

Definitely an imaginative, delicious, and playful take on Fish and Chips.

Course 5 was Nicos Fried Chicken, I was fried chicken but not as you know it,

Chicken, Nfc Crumb, Leg Roulade, Barbecue Corn, Hen Of The Woods & Black Garlic Emulsion. essentially it was a deconstructed chicken in its elements and cooked in different ways, sounds a bit weird but tasted delicious.

Course 6, was my favorite..Chocolate & Praline Cremeux, Sour Cherry, Stroopwafel & Creme Fraiche, simply irresistible and yummy

the Cremeux was creamy and had a smooth chocolate moose, which was accompanied cleverly with sour cherry sorbet, a nice combination.

well-executed.

In Conclusion

The meal started off unsure, it was bland and boring

However by the 3rd course it actually got a lot better, I became a believer in what Six by Nico was trying to achieve.

There was a lot of imagination in the execution and the ingredients.

The temperature of the food was inconsistent, some elements were hot some were cold

The service was a little too efficient and felt a little rushed and conveyor belt-like.

With Six by Nico scaling up and opening numerous restaurants nationwide it has lost its authenticity and quirkiness and becoming an another chain restaurant

The Star of the Meal?

My star of the meal would be the Nicos fried chicken.

The miss of the Meal?

On this occasion, I have two misses, the spaghetti hoops and the straight from the can.

Honorable Mention

So how did Six by Nicos do against its peers?

Well, the peer is actually next door … Crabshak, Crabshak was in my opinion better in its selection of ingredients, service and taste.

Six by Nico, possible takes the imagination and creativity points

all in all, I would go for Crabshak.

Halal Rating

The Chicken served in the restaurant and HALAL

Lamb is not HALAL

Alcohol IS served on the Premises

Pork IS served on the Premises

100% impartial Guarantee

Alfie Foodwala visits all restaurants anonymously and pays for the bill like any other customer, Alfie Foodwala does not accept free meals in return for meals

All reviews are the personal opinion of Alfie Foodwala based on his 30-year experience as a restauranteur.

July 27 2021

Bombay Bustle, Mayfair

Food, indian food, london, mayfair alfiefoodwala, chicken tikka masala, gourmet, london, MICHELIN 0

Hey, Foodwala boys and girls…hope you are all safe and well.

Please remember to subscribe to the Alfie Foodwala Facebook and Instagram pages, tag, and please share with six people if you like this review, message me if you have constructive feedback.

If you would like to “Eat with Alfie Foodwala” please email me at alfiefoodwala@aol.com

Furthermore is you know of a restaurant that I should review please let me know.

“if the train doesn’t stop at your station, it’s not your train”

I love traveling by train but particularly I enjoy observing life around the train station.

You can judge the pulse of a city by watching the ebb and flow of humanity around the station.

In fact, my favorite railway station is the grandly known Chhatrapati Shivaji Terminus in Mumbai but known simply to the locals as Bombay Victoria station.

The imposing Colonial Gothic structure was built in 1887 and the interior is like a soaring Gothic Cathedral as opposed to a mass transit point.

I love sitting outside the Leopold Cafe and watching humanity flow in and out like the tide of the Indian Ocean just a couple of blocks away.

We have the locals scurrying out of the station going to work in the morning or wearily scurrying back depending on the time of day.

Then we have the begger class, beggers are classed as an unofficial profession in India and a whole cottage industry has grown around begging.

we have the beggers themselves who often maim themselves to make them more feeble and pathetic so to attract the big bucks from gullible western backpackers.

Next up we have the western backpackers who stick out like a Celtic fan at an Orange parade, they are the easy prey that all the scheming locals target.

The beggers know that backpackers’ misguided sense of “savior complex” will generate big bucks for anyone looking pathetic enough and need a savior from the pradomitaly affluent middle-class gap year saviors.

The most fascinating substrata of the Chhatrapati Shivaji Terminus are the Dhabbawalas, which constitute a tiffin delivery and return system that delivers hot lunches from homes to people at work in the Bombay central business district.

The Dabbawalas deliver 200,000 tiffin boxes a day and the dabbawalas make less than one mistake in every six million deliveries.

The theme of Dabbawalas at the Chhatrapati Shivaji Terminus is actually the central premises of this week restaurant, Bombay Bustle

Bombay Bustle is in Maddox Street in Mayfair which soon could be called Curry Alley if they are not careful as the street has three Indian restaurants.

The interior is designed like a luxurious train cabin with quaint period features.

We kicked off the proceedings with a Bohri keema samosa, the hand-ground Hampshire Mutton was delicately spiced with Kashmiri chili and the pastry was thin and crispy, the chili sauce had a smooth kick yet fruity.

The Black Pepper, Cheese, Mace, Green Cardamom marinade chicken tender was delicious, delicate in its make up yet the different elements made themselves known, a definite master’s touch.

The Goan mild Peppercorn, Coriander, Curry Leaves, Coconut Milk based non-spicy shrimp curry was smooth yet surprisingly flavorsome, the prawns were firm without overcooked

Ladies and Gentlemen, the Dum Lamb Biryani was a revelation, the second coming, the piece de resistance…I cannot give it the superlative it deserves.

simply put the biryani was absolutely delicious, the lamb was cooked in its spicy stock until it was falling off the bone, it was then added to the rice and sealed and cooked until the rice was fluffy yet individually standing to attention like soldiers on the parade field.

The spice was rich and pungent yet did not overpower the different elements of the meal.

i loved it, a wee bit of cloud in the sky was there was some bone still in the biryani and could cause someone to chip a tooth.

In Conclusion

I loved the Bombay Bustle, its from the stable of the Leela Hotel group and the sister restaurant of the Jamavar, the cooking was top notch as well as the ingredients, the Leela touch could be evident as they have some of the best chefs and the training id industry standard.

The decor was fresh quirky and playful and that translated down to its food.

I was looked after by Rodger from Barcelona, who was knowledgable and friendly, and attentive.

The Star of the Meal?

I would make the 400 mile trip to Bombay Bustle again and again just for the biryani, who cares it costs £28

The miss of the Meal?

The rogue bone in the biryani

Honorable Mention

So how did Bombay Bustle do against its peers?

Definitely on par with Jamavar, Kutir, Kahani, and Indian Accent

I loved it equally as the Gymkhana and Opheem

Halal Rating

The Chicken, Beef, and Lamb is Served in the restaurant and HALAL

Alcohol is served on the Premises

Pork is served on the Premises

100% impartial Guarantee

Alfie Foodwala visits all restaurants anonymously and pays for the bill like any other customer, Alfie Foodwala does not accept free meals in return for meals

All reviews are the personal opinion of Alfie Foodwala based on his 30-year experience as a restauranteur.

October 13 2020

Meze Meze, Glasgow

finnieston, Food alfiefoodwala, arabic, BBQ, chicken tikka, comfort food, glasgow, gourmet, grill, mediterranean, middleeastern, rustic 0

Hey, Foodwala’s boys and girls…hope you are all safe and well.

Please remember to subscribe to the Alfie Foodwala Facebook and Instagram pages, tag, and please share with six people if you like this review, message me if you have constructive feedback.

If you would like to “Eat with Alfie Foodwala” please email me at alfiefoodwala@aol.com

I hate the word “Foodie” It’s a word that has taken on cliquey connotations, and now “Foodies” have become arrogant and self-congratulatory.

I am definitely not a foodie, I just love food and restaurants.

Someone else who was a food lover was my grandfather, he adored all kinds of food from the most basic and humble pakora to the most complex Haleem, cooked in the Persian way where the grain starch is changed on a molecular level to fuse with the wild goat meat protein after being cooked and hand-ground over 12 hours.

Once I was visiting my grandfather on his plantation, in the deepest darkest Toba Tek Singh and I felt homesick so my grandfather asked me what would I like to eat, I absent-mindedly said chips, anybody else would have taken the frozen chips from the freezer, not my grandfather, he did not know how to make basic chips, he only made the most amazing and delicious chips.

First, he called his friend who owned the biggest Potato Cold Store in Pakistan and requested that he send someone with a sack of Maris Piper potato’s from the fields next to the flood plains of the Ravi river (apparently the soil has the best nutrients)

Then he called his moonshee (foreman) and told him to open up storage godown 23 (warehouse 23) and Extract oil from Palm Kernals harvested in summer 1984.

Then he called his friend the Chief Minister of Punjab who had just left Islamabad on the pay to visit my grandfather if he could stop on his way to at Khewra Salt Mines ( salt has been harvested in Khewra since biblical times and is the best salt in the world) and pick up some flaked Khewra Rock Salt.

He then personally supervised the preparation and thrice frying the chips to make the most delicious chips I had ever eaten, they were golden and crispy on the outside and moist and fluffy in the inside.

My point being, this is the level my grandfather took to make a humble plate of chips, would he call himself a foodie, definitely not!!

Miah Foodwala and I visited Meze Meze, they call themselves a Turkish and Persian Ocakbaşi, That definitely piqued my curiosity, that is like describing a French and Russian restaurant, they are completely different kinds of food.

We entered the rustic yet welcoming diner, there was a nice buzz about the restaurant and the staff was nice and friendly. After getting the COVID 19 track and trace formalities over with we sat down, absolutely famished.

We ordered a collection of hot and cold meze, the Chicken Wings were absolutely divine, smokey and chargrilled on the outside and soft and moist inside, a nice start.

The Hummus was again a great effort, a nice grainy texture, and just enough virgin olive oil not to make it oily or greasy.

The mixed doner was made the authentic way, not your usual late-night takeaway fat fest.

The thin layers of lamb and chicken were spit-roasted so that the burnt ends were perfectly caramelized without drying it out, perfect for being scooped up in the warm bread along with hummus and enjoyed.

Next up was the Lamb Iskender, chunks of roasted lamb on buttered Turkish bread and then topped with spicy Tomato Iskender sauce, thick creamy Turkish yogurt, and then drizzled with hot Anatolian butter.

The Iskender Kebab was phenomenal, the lamb was so soft and tender, it virtually melted in my mouth, It would be pedantic of me if i was to point out that an authentic Iskender kebab is made of slivers of lamb rather than chunks of lamb.

Unfortunately, at this point the meal took a turn down, The Kobideh Kebab was dry and flimsy, not the usual meaty and succulent Kobideh Kebab.

The Adana Kebab was slightly better than the Kobideh, The texture of the kebab was more of a minced kebab rather than a finely chopped lamb and tail fat kebab, In my opinion, the kebabs were under seasoned.

In Conclusion

In conclusion, Meze Meze was quite adequate, the Meze was fresh, well-executed and delicious, however, the main course kebabs were still tasty but not carried out with the flair or panache is expected.

the staff was friendly and efficient and the restaurant had a nice chilled atmosphere.

The Star of the Meal?

The iskender Kebab and the Chicken Wings too the gong in my opinion.

The miss of the Meal?

I would probably say the Kobideh Kebab, but there was not much in it.

Honorable Mention

So how did Meze Meze do against its peers?

The Patogh in London definitely did a better Kobideh kebab, Paradise on Great Western Road also does a decent Kobideh

For the Turkish half of the meal, the Gokyuzo and Hala on Grand Parade do a mean Adana, closer to home, the Eda in Glasgow have a nice Adana nd Iskender Kebabs.

Halal Rating

The Chicken, Beef, and Lamb is confirmed 100% Halal

Alcohol is served on the Premises

NO Pork is served on the Premises

100% impartial Guarantee

Alfie Foodwala visits all restaurants anonymously and pays for the bill like any other customer, Alfie Foodwala does not except free meals in return for meals

All reviews are the personal opinion of Alfie Foodwala based on his 30-year experience as a restauranteur.

October 5 2020

Shawarma King, Glasgow

Food, LEVENT, MEZZE alfiefoodwala, arabic, BBQ, chicken, comfort food, emirates, fast food, glasgow, gourmet, grill, mediterranean, merchantcity, middleeastern, rustic 0

Hey, Foodwala’s boys and girls…hope you are all safe and well.

Please remember to subscribe to the Alfie Foodwala Facebook and Instagram pages, tag, and please share with six people if you like this review, message me if you have constructive feedback.

If you would like to “Eat with Alfie Foodwala” please message me.

Not so long ago I had to go to Beirut on Business, everyone I spoke to told me stories of how dangerous Beirut was, the civil war, the bombings, the kidnappings, and the list went on.

So the day came for my trip and I was anxious, to say the least, as I boarded my Emirates flight from Dubai, the Business Class section was empty, this felt even more ominous.

We landed in Rafiq Hariri International Airport I saw an SUV with armed guards, this did not bode well.

While I was collecting my luggage the electricity cut out and for a few minutes, we stood in pitch darkness waiting for the old decrepit generators to kick in.

The airport staff looked really shifty, they sat drinking tea and observed us coldly, honestly, it was like the most cliched Hollywood Middle Eastern movie.

When I cleared customs I was in the arrivals lounge and a guy approached me in tight ripped jeans and a T-shirt that struggled to hold his ample belly and asked if I needed a taxi, the word taxi was used in its loosest term, old battered Mercedes cars from the 1970s were de rigour, and then the drivers started to fight amongst themselves as who would take the fare.

This got me more and more anxious, I chose the least bashed up a taxi with the oldest driver, if I had to make a run for it at least I could outrun an old guy rather a than a young fit driver.

The airport road was lined by shanty towns, makeshift housing with bullet holes and scars from the years-old civil war, the brickwork was scorched with fire and I started to regret the whole endeavor.

We entered a road tunnel with every other tube light shot out and there was literally no light at the end of the tunnel

But when we exited the tunnel, it was as if we had been teleported back to Dubai, there were smart new buildings everywhere, the roads were spotless and the verges were immaculate.

The driver dropped me off at an area called Mar Micheal, the shops were like Bond Street, Louis Vuitton, Gucci, Lora Piana, Armani etc

I was staying a the Four Seasons at Zeituna Bay and that was like a page out of Archtuicetural Digest. There were hips bars and boutiques everywhere and the local Lebanese were dressed as if they were fashion photoshoot.

The point to my story was If I had taken Beirut at my initial impression, I would have turned back and missed this amazing cosmopolitan and fun city.

This is exactly what Shawarma King is like, it is located outside the old Barras Market under an old railway bridge, in a hole in the wall, its easy to drive past it.

I went there with Mokee and Shai Foodwala’s, I was not expecting great things but I moved past me misgivings.

There are only two old tables and chairs so we ordered and we fashioned a table by putting a table cloth on the boot of my car

First up we went for the Falafal and Hummus, this was served with hot Lavash bread fresh from the tandoor like oven, The falafals were crispy on the outside and pillow soft in the inside, and the Hummus was lovely and creamy and with just enough viscosoty to make it delicious.

The Turkish Kebab was a hybrid Adana kebab, it was smokey and spicy, absulutely delicious with the fresh bread

and onions sprinkled with harissa, such delisiousness from humbleness

We decided to go off menu and ask for Hummus with burnt ends shawarma, what a combination, the burnt ends of lamb Shawarma were juicy and intence and combined with the creamy hummus it was a master stroke

The Chicken Shawarma was what i can only descibe as delicious, the chicken was well seasoned and parts were nice and crispy and parts were soft and juicy, served on the nan like bread and what a combination, the juices of the chicken soaked into the bread and what a flavour bomb!!

We decided to take the lamb Shawarma with rice, and yet again it did not disapoint, the lamb Shawarma was burnt and crispy in parts and soft in others, again absulutely deloicious.

In Conclusion

The Shawarma King was delicious, each elemant was fresh and made with true passion.

The Shawarma was simple yet delicious , the Turkish/Adana Kebab was spot on the Kebab was not mined but chopped finely and was a perfect consistency.

The Service was perfunctory, neither excellent nor poor, it was just functional and friendly.

We fashioned the boot of the Mercedes as a table and Glasgow evening was perfect, the chill was just decending and standing and eating the delicious Shawarma as amazing.

The Star of the Meal?

TheTurkish/Adana Kebab and the chicken and lamb shawarma were definately stars

The miss of the Meal?

I would be pedantic if i was to choose.

Honorable Mention

So how did Shawarma peers?

It definately held its own against Allo Beirut in Dubai, Pita Shawarma in Baku Azerbijan and SUD in Mar Micheal Beirut

Halal Rating

The Chicken, Beef, and Lamb is confirmed 100% Halal

NO Alcohol is served on the Premises

NO Pork is served on the Premises

100% impartial Guarantee

Alfie Foodwala visits all restaurants anonymously and pays for the bill like any other customer, Alfie Foodwala does not except free meals in return for meals

All reviews are the personal opinion of Alfie Foodwala based on his 30-year experience as a restauranteur.

September 14 2020

Mamasan, Glasgow

ORIENTAL alfiefoodwala, fried chicken, glasgow, gourmet, london, MICHELIN, oriental, tapas, thai 0

Hey, Foodwala’s boys and girls…hope you are all safe and well.

Please remember to subscribe to the Alfie Foodwala Facebook and Instagram pages, tag and share if you like this review.

When Alfie Foodwala was a wee nipper, and we used to go on our annual summer trip to the ranch in deepest darkest Punjab, one of the treats we used to look forward to was the trips to restaurants with our grandparents, the highlight of our trip to Faislabad and Lahore was the when we used to go out for a Chinese, much the way going out for an “Indian” is in blighty.

We used to go to restaurants with exotic names as Dynasty, Nam Wa and the most exclusive of them all was the China Town, The China Town was with a resplendent seven-foot doorman (when you are wee they all look like giants) china man dressed like a Han warrior, how he handled the heat was beyond me.

We would sit in hushed silence as the server would bring steaming platters of Chinese sounding delicacies like Sweet and Hot chicken, Kung Pao Chicken, Peking mutton. Sichuan Shrimp and the and the old favourite, Chicken Corn Soup.

We used to dig into the delights of the Orient and imagine we were eating a banquet in the court of Ghengis Khan (I know wrong era and nationality, but humour me) and we loved the different flavours and textures, but what I remembered the most was how spicy the food was.

After that, it was hard-wired into my pre-adolescent brain that Chinese food was decadent and flavoursome and Spicy.

Now fast forward a few years when I actually visit China, we went for a meal in Hong Kong, we went into a typical Chinese restaurant in the Central Hong Kong next to the Mandarin Oriantal where we were staying.

I was absolutely famished due to travelling and flight delays, we walked into the nearest restaurant and much to my surprise the menu was in Cantonese, so after a few pointing at dishes being eaten by other diners we got our food, I was expecting the spice-laden Chinese food of China Town, but much to my confusion the food was bland, soupy and full of ingredients i definitely did not recognise.

I found out the hard way that the Chinese food we had in Pakistan and Mumbai was actually Indian food with Oriental names!!!!

This brings me to my visit to the newly opened Manasan, it is an Oriental Tapas Brasserie (possible identity confusion?)

It is an Instagram friendly Chinese/Thai restaurant housed in a bankrupt Steak restaurant, most of the “Industrial” style

fittings from the steak restaurant is still these with some Instagram friendly flowers added to the decor.

I kicked off the proceedings with some Cod and Haddock spring rolls. The spring rolls were delicious, the crispy pastry case held the generous fish filling, the filling was slightly spicy yet could still taste the delicate Cod and smoked Haddock.

Next up was the delightful nut and wasabi crusted Korean fried chicken, The thighs of chicken were fabulous, the crispy nutty batter gave a satisfying crunch as I bit down

into the succulent chicken thigh. proper delicious.

The Thai crab cakes were beautifully presented, however, it was more style over substance, the cakes were a little under seasoned and the light flavoured crab failed to shine through, but the lemongrass sauce and the oriental coleslaw was a lovely touch.

The Thai Green Monkfish Tail and Tiger Prawn was again presented artistically, the lemongrass-infused jus was punchy and flavoursome, the prawns were grilled on point,

however the Monkfish was cold in the centre, possibly they had pre-cooked it or did not cook it long enough, a slight disappointment in otherwise an excellent, fun effort.

In Conclusion.

Mamasan is an Oriental Thai Brasserie using some excellent Scottish produce, the menu was imaginative and delicious, If you are expecting some authentic Chinese food then this is definitely NOT

your cup of tea, It has been finessed for the Scottish palate

The decor was a little industrial, with some Instagram friendly lighting and foliage.

The Service was friendly and efficient, possibly they were a wee bit busy thus forgot some instructions and items, overall a good effort.

The Star of the Meal?

Definitely a close run between the Cod and Haddock Spring Rolls and the Korean Fried Chicken.

The miss of the Meal?

Not exactly a miss, but the Monkfish tail could have done with a little more attention, especially if you are paying £18.

Honourable Mention

So how did Mamasan compare with its Hybrid Oriental peers?

Bamboo Union and Gaia in Lahore definitely up there with the best, If not better due to there location and environment.

Buddha-Bar was amazing due to the brilliant food and Music

Mamasan is a brilliant addition to the Glasgow restaurant scene. brought to you by the veterans of Bar Soba.

Halal Rating

The Chicken is confirmed Halal

Alcohol is served on the Premises

Pork is served but segregated.

July 20 2020

Burgeri, SoHo, London

Food, london, mayfair alfiefoodwala, burgers, comfort food, fast food, gourmet, soho 0

22 Great Marlborough St, Soho,
London
W1F 7HU

Hey Foodwala boys and girls, Alfie Foodwala is back from the COVID 19 hibernation and he is ready to explore the post coronavirus restaurant scene.

On my last visit to Lahore last year with Goblee Foodwala, after lunch with uncle Sarwar who incidentally is the Governer of Punjab, we went for a specialty coffee in Gulberg and we got talking to the barista, we ordered our usual double espresso’s and he remarked that we were definitely not burgers from Lahore, intrigued we asked him to explain, he said only people who ordered a double espresso was coffee lovers from the UK or Italy, the “burgers prefer the lactose and sugar-rich mochas and cappuccinos”

He bemoaned about the spoilt “Burger Kids” what who were his customers, we asked what was this burger kid label or burger he explained that the burger lives in a cocoon of Gulberg or DHA and is enamored by things outside of Pakistan – by the West,they are well-to-do Pakistanis who may have American or British-tinged accents after years spent studying in elite American or British schools in Lahore they feel they entitled and are often soft and arrogant

They were hostile to the Western-born Pakistanis, as the felt envious and insecure which in turn manifested in aggression and hostility.

This was a very interesting social commentary and he further remarked that the “burger” generation is now running the country and the “burger in chief” being the PM…Imran Khan.

So coming back to the present, I was on my first London trip after the lockdown and many restaurants were still closed, I walked the streets of Soho looking for somewhere to eat, I was absolutely famished and was ready to throw in the towel and go to the Mcdonalds on Oxford Street and have a couple of Fillet of Fish when I stumbled on Burgeri, which is a Qatari import aimed at the hoards of Gulfees from the Middle East and the Burgers from Pakistan and India.

It was a Wednesday afternoon and Burgeri was doing a roaring trade, even in the midst of pre/post lockdown.

I was ushered in by a young man wearing a PPE face shield and i promptly went up to the counter to order.

The menu was split int burgers and hot dogs, the burgers are Halal Aberdeen Angus or Halal Waghu, and all the connotations thereafter.

I went for the Angus Mushroom melt

The two Angus patties were a little bit on the dry side, I felt that the fat percentage should have been higher, the mushroom topping was adequate and the cheese was only partially melted, all in all,it was adequate, but I have had better. the brioche bun was soft and buttery. It lacked any Umami flavour

The Loaded “hot dog” was definitely not to my liking, however,that is more of a personal taste rather than a failing of Burgeri, the steamed sausage had the right amount of “bite” to it however the taste was very processed, again my personal taste, the redeeming feature was the sweet green salsa topping and the melted cheese. I would not be ordering another hot dog in a hurry.

In Conclusion.

Burgeri was a good effort at the Halal Gourmet Burger, however,I felt it fell a little short of its gourmet burger name.

but the prices are reasonable for Soho and the atmosphere was relaxed and friendly, definitely on to bring your significant other if you are courting.

Honorable Mention

In my opinion, Burgeri was above average and way behind the steller offerings of SALT in Dubai and the Wagyu sliders of Cona in Bradford. Burger King Singapore was definitely an also ran

Halal Rating

The Beef is certified HALAL,

Alcohol is not served at the restaurant

February 29 2020

Zelman Meats, London

Food, london, mayfair alfiefoodwala, BBQ, burgers, business, food, gourmet, grill, soho, steak 0

Hey, Foodwala’s…welcome to another tale of the trials and tribulations of Alfie Foodwala.

I have been busy judging amazing luxury hotels the length and breadth of Scotland for the Prestige Hotel Awards.

It has been a time of absolute wonder, the beauty of the west of Scotland is breathtaking, the mountains are majestic in their winter clothing, the lochs are serene in their elegance.

I have met passionate hoteliers and restauranteurs, who are creating magic with locally sourced ingredients.

I was eating a Halal Angus steak, which a certain hotelier had made a 200 round trip to purchase from a renowned Glasgow butcher and I discovered that the cattle were bred in the farm 300 yards from the hotel.

I appreciate the hospitality shown by the hotelier who not only sourced the Halal steak but also made sure that it was local, thus not compromising their vision of locally sourced ingredients.

I encountered this dedication and vision in the summer of 1984, I was in the darkest deepest Toba Tek Singh and I was with my grandfather and we were visiting his friend who was the local feudal landowner and the Chief Minister of Punjab.

We met at his farmhouse and the Chief Ministerwala showed us around his expansive farm but he lamented that his cattle looked emaciated, their coats were dull and the pin bone protruded from their hindquarters.

The C Mwala asked my grandfather why his imported Australian Brangus cattle looked proud and majestic, their coats shining and their size put local cattle to shame

My grandfather explained that you have to love your beasts, the feed should be the best possible, the cattle must be allowed to dip in their own plunge pool twice a day in the summer.

In the winter nights, the cows must sleep in a heated barn, each cow must be brushed and massaged after their pool dip hence why their coats were shiny.

The beats were allowed to roam without hindrance and he never used barbed wire so that their coats would not be damaged or caused any pain.

This is exactly the same ethos used by the Russian Oligarch, turned cattle farmer turned steak restauranteur, Misha Zelman.

Misha Zelman opened Zelamn meats in Soho so that he can properly honour his beasts who he raised so that they can provide sustenance for rich Londoners, my grandfathers, and Mr. Zelman’s passion and determination put the Vegan argument on its head.

Zelman Meats is a quirky take on the traditional steakhouse and the steak has the pride in place, from the prominent dry-aging cabined to the glass-fronted kitchen so that the cattle are honored for their sacrifice.

Mokkee Foodwala, Freud Foodwala and I kicked off the proceedings with the Beef Carpaccio, This is the acid test for a steak restaurant, the raw beef is cut thin as silk and then dressed with virgin olive oil and parmesan cheese, the carpaccio is an unforgiving dish, the beef has to be the absolute best and the taste actually comes from the marbling.

This was absolutely delicious, the paper-thin beef was melt in the mouth, the crispy shallots, and balsamic gave an additional nuance.

The light and crispy Tiger Prawns hit the spot, but what really caught my eye was imaginatively named the “holy f**k” mayo, apparently its the Zelman blended house mayo and it was creamily tangy and hot, an excellent accompaniment with the prawns.

The Canadian Lobster Croquettes were morish and tasty, there was actual meaty lobster in them, rather than some substitute which is the case with other establishments, the lobster mayo nailed it!!, I could have a plate of lobster mayo and triple cooked chips all day long.

Rib Eye from Australia (left)
£28
Sirloin from Canada (right)
£28

The main event did not disappoint, both steaks were cooked medium rare to showcase the meat, the marbling on the Rib Eye was nutty and buttery, the meat itself was juicy.

The sirloin also was cooked medium-rare, the meat was tender and soft and absolutely melt in the mouth, with a gorgeous crust on it.

top marks

The steaks were accompanied by the absolutely decadent black truffle chips, the crispy chips were drizzled with rock salt and shaved truffle, what a delicious flavour combination

In Conclusion.

Top marks for Zelman, the starters and steak was simply delicious, the menu was innovative and highlighted each steak area, each dish was executed with care and finesse

The service was efficient and friendly.

Top marks for the effort

the meat sweats are worth it!!

Honorable Mention

In my opinion, Zelman Meats was above excellent, yet slightly behind the superstar steak restaurants likes of Seafire, Dubai but better than Nusr-Et Dubai

Halal Rating

The Australian and Canadian Beef is certified HALAL,

Alcohol is served at the restaurant

Pork is on the menu

January 28 2020

Sugo, Glasgow

finnieston, Food, Italian, PASTA alfiefoodwala, comfort food, edinburgh, glasgow, gourmet, italianfood, london, MICHELIN, PASTA, rustic, soho 0

Hey, Foodwala’s… Welcome to another tale of the gastronomic trials and tribulations of Alfie Foodwala.

As you well know I am a passionate walla, I am passionate about restaurants, Cars, and movies.

As an 80’s child, I grew up watching Spaghetti Westerns on the VHS video cassette with my Chacha Foodwala. I used to look forward to Wednesdays when my uncle would be off and we would watch Clint Eastwood do his silent hero thing or Lee Van Kleef doing his squinty-eyed stare.

Our favorite was a Fist Full Of Dollars, and my favorite scene was when our steely-eyed hero Cline Eastwood walks into the dusty town square and squares up to the oily baddies.

The boss baddiewala takes exception to Clint raining on his and his baddie pals parade and shoots Clint in the heart… like what the hell!!!

But Clint staggers but gets up, the baddiewala shoots him again, and he gets up again, he does that six times and Clint gets up seven times, so the old baddiewala is a little perturbed, to say the least. Not only that, he is losing face in front of his posse and that is itself is big-time baistee (embarrassment)

So Clint calmly as you please walks up to the baddiewala and utters the iconic words

“When a man with .45 meets a man with a rifle, you said, the man with a pistol’s a dead man. Let’s see if that’s true. Go ahead, load up and shoot.”

while all this is going on the tension is ratcheted up by the Ennio Morricone’s mournful music…. absolutely seminal.

We used to rewind this scene and watch it again and again.

Furthermore, this climactic scene further ingrained the sense of right and wrong and justice in me, more than lectures from school teachers and elders, who said movies were not educational.

As a fan of Spaghetti Westerns, I was over the moon when Sugo Pasta opened up.

We visited the restaurant on a cold wet January on the eve of blue Monday, the restaurant was packed and had a lovely relaxed atmosphere.

My fellow foodwala’s on this visit was Bakree Foodwalee and Montana Foddwalee

Spicy Cannelini beans with sunblush tomato
£3.50

We placed our pasta order with our friendly Italian waiter, and while the freshly cooked pasta was prepared we kicked off the proceedings with some sourdough bread dipped with Olive Oil and balsamic vinegar, and Spicy Cannelini beans, the bread was delicious and chewy.

The Cannelini went well with the sun-dried tomatoes and the bread.

Definitely a good start.

Tagliolini with pesto, green beans, and potato
£6.00

Next up was the pesto Tagliolini, Tagliolini is a thin version of Tagliteli

The Pasta Tagliolini was absolutely delicious, the creamy pesto with potatoes and green beans was a revelation, the pasta was cooked al dente and the pesto sauce was a masterpiece.

Spinach and ricotta ravioli with sage butter
£9.00

The Ravioli was fabulous, little pillows of cheesy spinach with a thin pasta casing, the hot sage butter was poured over the ravioli.

It was outstandingly delicious in its simplicity.

Rigatoni with san marzano & fresh baby plum tomato sugo
£6.00

In other words, Margherita Pasta, but I am not doing it justice, the Tomato Sauce (Sugo) was tangily sweet with a hue of fresh olive oil (Evoo), simple and again delicious, the Rigatoni was lovely and chewy.

Squid ink Spaghetti with baby squid ragu and lemon pangrattato
£9.00

The squid ink spaghetti was subtle yet bursting with flavour, the baby squid ragu was wonderfully crafted with sun-dried tomatoes and evoo, the Lemon pangrattato is basically lemon-infused breadcrumbs.

Overall the dish had a very subtle flavour of the sea but no one ingredient was overpowering.

Tagliarini with olive oil, garlic, chilli & pangrattato
£5.00

This was the simplest dish on the menu, it had a slight hint of chill

In Conclusion.

The pasta at Sugo was simply delicious, the menu was innovative and highlighted each area of Italy, each dish was executed with care and finesse

The service was efficient and friendly. The waiter was Italian and added to the enjoyment of the experience, the chefs were also Italian.

Top marks for the effort

A carb lovers Paradiso

Honorable Mention

In my opinion, Sugo was above excellent, yet slightly behind the superstar pasta restaurants likes of Padella in Borough Market, London and Enoteca de Luca in Old Street London and Officina 00

Halal Rating

The Beef is certified NOT HALAL,

Alcohol is served at the restaurant

Pork is on the menu

January 17 2020

Hankies Brasserie @ The Montcalm Hotel, London

Food, Indian, indian food, london, mayfair, pakistani food alfiefoodwala, business, chicken tikka masala, glasgow, gourmet, london, MICHELIN, rustic 0

61 Upper Berkeley St, Marylebone, London W1H 7PP

Hey Foodwala’s… welcome to another episode of the trials and tribulations of Alfie Foodwala

Hankie

[ han-kee ]

noun

a gentlemen’s folded handkerchief

2. Hankie Roti also known as Rumali roti also called Manda is a thin flatbread originating from India and Pakistan, popular in Punjab Pakistan and India. It is eaten with tandoori dishes. The word rumal means handkerchief in many north Indian languages, and the name rumali roti means handkerchief bread. In Punjab

Sometimes you can get a most memorable meal in the unlikeliest of locations, I was with my grandfather in the deepest darkest Muridwala and my grandfather had just taken delivery of his latest Toyota Carolla.

The car had a slight defect and we decided to take the car to the closest Toyota dealership, which was in Faisalabad, on the way we picked up Uncle Taj, who had one of the biggest bus companies in Pakistan and was a complete petrolhead.

We arrived at the dealership and in his inimitable way uncle Taj marched up to the dealer principles office, past a protesting secretary and office boys and barged into his office, the startled man looked up and was going to complain when Uncle Taj throws the keys at him and harangues him for selling him such a terrible product.

The manager scurried to his service department and told the engineers to stop all work and give my grandfather’s car priority.

But with the engineers and other staff, he was kind and courteous

He explained that to get the true measure of a person look at the way he treats the waiting staff and other services people.

The staff, in turn, appreciated the way Uncle Taj stood up to the hated dealer principle and invited us to eat lunch at the staff canteen.

As we stepped into the staff canteen we were treated to a cacophony of scraping chairs and animated conversation and the aroma of spices.

The chef brought over some chicken curry and romali roti, honestly, it was one of the best meals I have had, the chicken was lovely and tender and the accompanying broth was thin yet incredibly flavorsome. we dipped the fresh hot romali roti into the gravy and it was sublime.

The chef would keep an eye on our plates and topped up the hot shorba when it was going low and the roti wala would come over with hot roti, the meal was absolutely delicious yet so simple.

The romali roti can only be made by a true artisan and has to be whirled over his head to make it so thin it is like a silk handkerchief.

The Hankies restaurant is situated in the exclusive Montcalm Hotel in Marylebone Village, it was an elegant room with dark woods and leather giving a clubby feel.

The pleasant waitress first brought over the amuse-bouche, which was an intensely flavoursome vegetable soup, it had an incredible depth of flavour for something so small.

The Mantu Chat was first up, steamed chicken momo’s or as Hankies grandly called it chicken ravioli in a chili oil yogurt dressing and topped with lentil salsa.

this was a very unusual and innovative chat, the momo was soft and flavoursome and the chili yogurt was equally smooth and subtle, the lentils in the salsa was on the raw side of Al Dente, but altogether it was pleasant.

The Chili lamb chops are the signature elements of the Hankies Menu as well as the Romali Roti, The lamb chops were marinaded in ajwain and chili, although the marinading was spot on the flavour was not a million miles from the lamb chops from a standard curry shop.

The chop itself was fatty in some bits to a point that it was difficult to bite through.

The main event was the Handi Gosht with Romali Roti, the lamb was cooked in a clay pot (handi), the lamb was cooked to perfection, the lamb was soft and tender and the spices were cooked through without overpowering the lamb.

The thick rich gravy was on the right side of spiciness and was sublime, scooped up with the romali roti it was delicious, the lamb was tender enough for the delicate romali roti to pull apart.

In Conclusion.

The food at Hankies was definitely above average, the menu was innovative without showing, yet the signature lamb chops were average in my humble opinion.

The service was efficient and friendly.

Honorable Mention

In my opinion, Hankies was above average, yet behind the superstar, restaurants likes of Gymkhana and Indian Accent in London and Opheem in Birmingham

Halal Rating

The Lamb and Chicken are both verbally certified HALAL, the Goat is not halal

Alcohol is served at the restaurant

No Pork is on the menu

October 14 2019

Fatt Pundit, London

Food, Indian, london chicken tikka masala, gourmet, MICHELIN, rustic 0

Hey, Foodwala’s… another tale of the trials and escapades of Alfie Foodwala and on this occasion Shai Foodwala.

The other day I was perusing the local bookwala, and I stumbled upon a book called the Art of Flavour by Danial Paterson, I was much intrigued with this tome so I took it off the shelf, dusted it down and expectantly opened it up, the blurb in the ketab said…

“science of cooking from an olfactory and culinary perspective”

It got me thing… particularly about the past… (cue the wavey blurry thing on TV to show the past), I was on my grandfather’s plantation in the deepest darkest Punjab and we were having lunch under the trees and enjoying the gentle breeze.

I asked my grandfather why a particular food was sweet and why another food was savory, My grandfather was a very patient man and eventually, he said let’s go for a wee drive.

We got into his ancient Land Rover and we set off into the plantation, we first arrived at the mango plantation, it was harvest time and we got out and went to the first mango tree and took off the large plump perfectly ripe Sindrie mango, he cut a slice and we silently eat it, it was the sweetest mango I had tasted , my grandfather explained the different nuances in the sweetness.

Next up was the lemon grove, we did the same thing and again my grandfather explained the sour flavor, I was enthralled by his knowledge and the way he explained.

Further, into the plantation, we came across Oranges which were 12 weeks from harvest and still green, my grandfather cut a tiny slice and told me to gently lick the orange flesh with the tip of my tongue, it was the bitterest thing I have ever tasted, even more than when you accidentally bite into a paracetamol tablet!!

My young tongue was smarting from the bitterness so with a gentle chuckle he took out some salted peanuts and gave me them to offset the bitterness.

Eventually, we reached the outbuilding on the periphery of the vast estate and some of the labourers were having their lunch, my grandfather sat down at the table with his men and joined in, they were eating a humble meal of Palak Paneer with chapati, at the table my grandfather explained that the savoury taste was actually called Umami.

On that day I learned about flavour profiles just by hanging with my grandfather and spending the day on the farm and eating the most delicious, organic and natural produce.

This week we went to Fatt Pundit in Soho, who boasted the fusion of East Indian and Chinese flavours

Here we go, first up was the Crackling spinach chat, I tried this for the first time and it was delicious fresh spinach leaves, flash cooked in oil and then topped with yogurt, chat masala and pomegranate, the result was a feather-light chat with an amazing flavour profile.

To be honest I have not come across crackling spinach before so I was very pleasantly surprised.

You learn something new every day.

The chicken momo was lovely and moist and when you bit down the momo exploded with a delicious rush of chicken and its juice,

Since the Kid Goat Momo was not halal, I was reliably by Shai Foodwala that it too was sensitive, moist and delicious.

The momos were the exact opposite of the momo I tasted in Soho Wala last week.

This victorian looking contraption is where the momos are steamed.

The Chicken Kolkata was chicken shredded with copious amounts of fiery chili and garlic, the resulting flavors was amazing not too hot but hot enough, the garlic notes were prominent without leaving a bitterness.

Chinese style stir-fried King Prawns with Szechuan masalas. Again the King Prawns were cooked en point and the fiery Szechuan spices gave a nice kick, all in all wonderful.

Since West Bengal is allowed to consume beef this dish is a rarity in India, however, the beef was stirfried in cashews and chillis giving some serious Kung Po vibes, again could not fault it.

We washed all the fiery masalas down with this delicious Guava Sour Mocktail, whereas Shai Foodwala had the full-fat alcoholic version.

In Conclusion

I loved the Fatt Pundit, the food was true and fiery, the Momos were moist and the curry was flavorsome.

It definitely reminded me of the Chinese we used to have in Faislabad when we were growing up.

The service was cheerful, knowlagable and efficient.

The only downside was that it was “tapas” style sharing dishes but it was very expensive, we left with a £100 hole in the wallet.

Halal Rating

Fatt Pundit serves alcohol.

Chicken and Lamb were certified Halal by the management.

Kid Goat is not halal