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Tag: mediterranean

August 17 2021

Santa Lucia, Glasgow

Food, Italian, PASTA glasgow, italianfood, mediterranean, PASTA, pizza, seafood 0

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

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

“Rendere pan per focaccia”

this means to give back the bread or give back to the community.

I am a great fan of celebrating with the community and breaking bread together

One of the most memorable food festivals was on my visit to Naples, I was staying on Via Gaetano Filangieri midway up the Chiaia Staircase overlooking the palazzo Mannajuolo.

it was a beautiful summers morning and I got up for Fajr, and you knew it was going to be a warm day as there was a stillness in the air.

As I looked out of the open floor to ceiling windows I saw an old man walking up the Chiaia Staircase shouting something, it was as if he was announcing an event

“Santa Lucia sta arrivando nessuno avrà fame”

he kept repeating this every few steps, Which obviously piqued my curiosity, as I did not speak Neoplolitan so I recorded the gentlemen’s mournful cries and translated it.

It translated as

“Saint Lucy is coming…no one will go hungry”

I was even more confused, in the street I was staying was a Louis Vuitton and a Gucci boutique, I doubt the residents of this area would be going hungry.

so I got dressed and decided to investigate this a wee bit more, so I went to the local bar for an espresso and I asked the Barista

The Barista told me to have a seat for a few minutes and all will be revealed.

Sure enough, a few minutes later a procession slowly appeared walking up the street, everyone was dressed in white and were carrying a statue of Santa Lucia.

It was a very cheerful and colourful profession and the participants were handing out candy and cake.

Apparently, every July the people of Naples celebrate the festival of Santa Lucia, Santa Lucia is the patron saint of the blind and the hungry and to commemorate, the feast of Santa Lucia is prepared and food is given out to everyone.

I love this community spirit and more importantly, food being the catalyst to bring people together.

So to celebrate our own festival the Alfie Foodwala family went out to the Santa Lucia restaurant in the Merchant City.

To kick off the proceeding, we always chose a pizza, the reason being that if the pizza is made properly, using the proper 000 flour

then you know the chef is decent.

The Pizza base should be elastic and chewy without being soggy, the dough should bubble when in the wood-fired oven giving the tell take black bubbles on the crust.

The Pizza ticked all the boxes, the buffalo mozzarella was creamy and the sugo had a sweet tartness.

Carnaroli rice with chillies, mussels, clams, langoustine, squid, king prawns in a shellfish sauce.

This was a revelation, the fresh seafood was perfectly balanced with the al dente rice and the shellfish sauce stock made the rice plump.

I loved this dish, The seafood was prepared with an expert hand.

The Gnocchi potato dumplings were prepared with creamy blue cheese sauce and crushed pistachios.

WOW! what a paring, blue cheese and cracked Pistachios, who would have thought that two diverse ingredients would make such a delicious combination. The Gnocchi was soft and pillowy, not at all stodgy.

Our taste buds were singing like Pavarotti.

Cream soaked and then Pan-fried breaded chicken breast with rosemary. The chicken Milanese is a simple dish but difficult to master.

The chicken breast is a notoriously difficult protein to master, Cook it too much and it becomes dry and stringy, cook it too little it leaves it unedible and dangerous.

This was cooked just right, the breast was light and fluffy, the breadcrumbs were golden and crispy.

Arrabbiata sauce,

or sugo all’arrabbiata in Italian is a spicy sauce for pasta made from garlic, tomatoes, and dried red chilli peppers cooked in olive oil.

the Sugo was delicious, tart yet sweet, shiny with Olive Oil yet not greasy

In Conclusion

Santa Lucia was excellent, they did all the basic things with the proper effort so that the complex elements were made to look effortless.

The Pizza dough was using the right blend of 000 flour

The seafood was fresh and succulent

The Sugo was made from vine-ripened tomatoes and virgin Olive oil

The service was polite and efficient

The Star of the Meal?

My star of the meal was definitely Risotto Di Marre, a complex dish of many elements done right.

The miss of the Meal?

I honestly cannot think of anything, I don’t want to name something just to fill this section.

Honourable Mention

So how did Santa Lucia do against its peers?

Definitely on par with Oro and Cafe Parma

I loved it equally as La Lanterna.

Halal Rating

The Chicken 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 7 2020

Mrs Falafal, Glasgow

emirates, Food, LEVENT alfiefoodwala, arabic, BBQ, emirates, fast food, glasgow, grill, LEVENT, mediterranean, 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 share if you like this review.

Have you ever listened to a song and have been transported back to a specific time and place?

you can remember it like yesterday?,

you can remember the sights and smells?

the feelings?

I am not one to reminisce or wallow in nostalgia but the feeling was so strong and poignant.

The song in question is the Desert Rose by Sting and particularly the bit where he sings with a background of hauntingly entrancing Arab Ululating. and the lyrics

This desert rose
Each of her veils, a secret promise
This desert flower
No sweet perfume ever tortured me more than this

And he sings the song while sitting in a Jaguar S Type, which coincidently what my brothers and I were driving at the time as well.

I was listening to Desert Rose, in my newly Delivered Mercedes and was reminiscing,

I all of a sudden felt like some of the cuisine of the Desert, so like a mirage of an Oasis,

I stumbled upon Mrs Falafal, a street food stand next to the Sainsburys petrol pump on Woodlands Road.

My curiosity was piqued so I decided to have a wee try

I kicked off the proceedings with some Robata Grilled Haloumi on a bed of Tabouleh, Humous and Baba Ganoush.

The Haloumi was soft and buttery with a delicious char on the outside, If the Haloumi is not cooked properly it can taste rubbery and devoid of flavour, this, however, was delicious and had a lovely salty zing to it.

I was not overly thrilled by the Tabouleh, but that is a not a shortcoming of Mrs Falafal Tabouleh but my own preference, however, the houmas was smooth and zesty and topped with pine nuts(a nice touch)

and the Baba Ganoush had an earthy lemony Aubergine meatness.

Next up was the Mrs Falafal signature Falafel bowl, the freshly made falafel was quite simply a revelation, they were pillowy soft herby centre with a delicious crispy crust, they were expertly made so they were not greasy nor were they stodgy… Top marks

The Falafel too were accompanied with some Humus, Tabouleh, Baba Ganoush and some salad, I would give the salad a miss if I as to order the bowls again.

The Lamb Kofta wrap was equally delicious, the koftas were cooked on the Robata grill and placed in the flatbread with some house chilli sauce and Iceberg lettuce and Buffalo tomatoes, The lamb Kofta was nicely spiced and with a bbq smokiness made a great addition to the wrap…definitely my star of the meal.

The Star of the Meal?

Definitely the Lamb Kofta Wrap, and closely followed with the Falafel.

The miss of the Meal?

The Tabouleh Salad and the bland house salad.

In Conclusion.

Mrs Falafal hit the right spot with fresh delicious Falafel and freshly made Lamb Kofta, The food was cooked in a cramp food cart with limited equipment and ingredients, by Syrian refugees who did not have chef training, but it definitely gave some restaurants a run for the Dirham.

the service was cheerful and informative, with a proper Arabic welcome and cheeriness.

Top marks for effort and authenticity.

Honourable Mention

So how did Mrs Falafal compare with the best of Marouch, on Londons Edgeware Road, or Abd El Wahab, Achrafieh, Beirut or Allo Beirut Dubai?

It was definitely a good effort, for a street food stand it punched above its weight

Halal Rating

Everything is Halal

Alcahol is not served

October 1 2019

The IVY, Glasgow

mayfair, PASTA, Provençal alfiefoodwala, comfort food, glasgow, gourmet, grill, italianfood, mediterranean, PASTA, soho 0

Hey, Foodwala’s… Welcome to another tale of the trials and escapades of yours truly, Alfie Foodwala

Last week Rarri Foodwalee suggested I watch the much-lauded Top Boy on Netflix, This is the show that Drake loved so much that he collab with Netflix to produce the show, much like Victor Kiam and his Remington Shavers.

Basically the premise of the series is the trials and tribulations of Dushane and Jaime’s battle to become top boy in the world of recreational pharmaceuticals in the present prohibition era.

This got me reminiscing, in the ’70s and 80’s the Top Boy in the Indian restaurant scene was the Shish Mahal, everyday owners of the other restaurants in “Curry Ally” used to send out waiters to stand outside the Shish Mahal, when the Shish Mahal was full and the queue was formed the waiter from the Koh i Noor would run back to his restaurant and tell Uncle Russel that the overflow customers are coming, Mr. Russell would then tell the chefs

“Get ready Chaps…fire up the cookers the customers are coming”

When the Koh i Noor filled up the waiter from the Shalimar would run to Uncle Rehmat and tell them the customers are coming and Mr. Rehmat will cry…

“listen up Old Boys… the customers are coming so crank up the old cookers”

When the Shalimar filled up the last remaining waiter would amble down Park Road to the Taj Mahal and tell Momoo Tariq that the great unwashed would be descending soon and get his uncle the chef to heat up the pot of gravy, lamb, and chicken.

This battle for Top Boy has just heated up in Glasgow, The IVY has just opened in Buchanan Street and is vying for the Glaswegian nouveau riche pound also sought after by 29 on Royal exchange square, Anchor Line around the corner and Rogano close by, so you can just imagine shadowy figures standing outside the IVY waiting to see if it is busy.

We visited the IVY on a Thursday afternoon to celebrate Rarri Foodwala’s sweet 16th birthday and the Glasgow Instagram crowd was just getting started, fashionistas in their disposable Boohoo dresses and wannabe Top Boys were descending on the restaurant.

The IVY menu is wide-ranging Bistro style dining, from dishes ranging from Fish and Chips to Monkfish and Prawn curry.

We kicked off the proceedings with the famous IVY fish and chips, the Cod was smothered in the signature bubbly batter and was accompanied with thick-cut fries and mushy peas, the batter just as I

liked it, a cross between a crispy shell and soft interior and the pearly white cod flakes was cooked just right.

The Chicken Milanese was decadent, the Brioche crumb coated the buttermilk chicken breast and was topped with a fried egg and then showered with parmesan flakes and with a truffle cream jus.

The chicken was lovely and tender and the parmesan flakes gave it umami tasting note and when dipped into the Truffle Cream sauce, all three elements worked well together.

The oriental style sesame and soy marinade Cod was subtle in its tasting notes, It can easily be too sweet with a cloying aftertaste can be like a clingy friend, but this was cooked well and the Yuzu mayonnaise, The Yuzu is a Japanese citrus fruit like a tangerine and using that to flavour the mayonnaise was very creative.

Frozen Berries and White Chocolate
£8.95

We opted for dessert instead of starters so next up was the IVY signature dessert, Frozen berries with limoncello sorbet and topped with Hot White Chocolate, this was summed up in one word…WOW!!!!!!

The limoncello sorbet with the hot chocolate sauce and the berries was a taste sensation, the different textures, and temperatures played havoc with the old taste buds, but havoc in a fresh playful and zesty sensation, I would return to the IVY just for this magnificent dessert.

The classic Crème brûlée is such a simple dessert but can easily be a hit or miss affair, gladly the IVY Crème brûlée vanilla custard was creamy as it was dreamy and topped with a nice layer of caramalised sugar.

In Conclusion

The IVY is a welcome addition to the Glasgow restaurant scene, however, the debate has started that the IVY in Edinburgh is more classy than the Glasgow one, but that’s the way Glasgow likes it, we are non-pretentious and definitely not like Edinburghs “fur coat and nae knickers”

The IVY looks splendid in its 1930’s theme cruise ship/Downton manor chic and it feels like the IVY has always been there.

The food in the IVY is bistro style and all the elements are presented in the correct manner, the service was cheerful and non-obtrusive.

However, in my humble opinion, it lacked a certain “je ne sais quoi” after all the IVY is just an upmarket chain restaurant and it was slightly clinical, it lacked owners personal touch, much like great car companies are started by obsessive individuals like Ferrari and Honda as opposed to large corporations like Toyota and Cadillac.

The frozen berries dessert was just sensational.

Halal Rating

The IVY serves alcohol.

The Chicken was certified Halal by the management.

September 10 2019

Caffe Parma, Glasgow

Food, Italian, PASTA, Provençal alfiefoodwala, comfort food, glasgow, italianfood, london, mediterranean, PASTA, pizza, rustic 0

Hey, Foodwala’s… Welcome to another tale of Alfie Foodwala

The Summer of 1963… I was a twinkle in Papa Foodwala’s eye yet it was an important year for me… how so you may ask incredulously, let me indulge myself and i will explain all.

It was the summer of 63 when Papa Foodwala saved up enough money from working 2 jobs, 7 days a week, 20 hours a day to open his first restaurant.

One evening he was returning from one of his jobs when he walked past the Fionda Oil Company in Gibson Street, as he walked past he spotted old Mr. Fionda sitting at his desk, so Papa Foodwala decided to pop in and say and pay his respects.

Mr. Fionda was the old school Italian gentlemen, who always wore a waistcoat, shirt, and tie and baggy corduroy trousers, Mr. Fionda started to ask what my dad was doing etc and the conversation turned to their mutual favorite subject…food.

The old man opened a box and offered my dad a freshly baked Cannoli, baked by none other than nonna Fionda that afternoon.

Eating the Cannoli Mr. Fionda regaled dad with tales of the motherland, the passion of the people, the love for their food, the history, the matriarchal mommas and nonnas.

Mr. Ali discovered that the Italians had so much in common with Pakistanis, they also were passionate people who loved to argue, who loved to eat and loved their mommas and held a grudge for a long time.

The unlikely friendship developed and eventually, Mr. Fionda decided to sell his shop to dad and the rest is history.

Another legendary Scottish Italian gentlemen who came to Scotland at the same time as for Fionda was Mr. Giovanazzi who opened the La Parmigiana restaurant on Great Western Road, This week we decided to visit his son’s restaurant, also a seasoned restauranteur in Hyndeland, Caffe Parma.

On this occasion, i was accompanied by Rarri and Bakree Foodwala’s, we visited on a Sunday afternoon and the restaurant was busy with late Sunday lunch crown, a mix of parents with tennis mad children and Hooray Henrietta’s who were braying and laughing a touch too loud, possibly well oiled with Prosecco.

we kicked off the proceeding with Focaccia Rosmarino, the focaccia was delicious and subtly crispy and topped with Italian cheese and rosemary, a promising start.

I opted for the Rissoto with Pan-seared King Prawns, the risotto is a dish that can only be cooked by a master as the tolerances are so fine, The perfect risotto should be al dente yet the consistency should be that when you wriggle the dish the risotto should move yet hold its consistency, In my opinion, the risotto was in the dry side and the rice was a tad north of al dente.

The Spaghetti with prawns was simple in its execution yet full of subtle flavour. Pellegrino Artusi, one of the great cookery writers, wrote that flavourings should not be detected; they should only be a gentle foil.

The Pizza was also simple, roasted peppers with sugo, pesto, and chicken, the crust was thin and crispy, however, the base was slightly soft and soggy, all in all it was pleasant.

In Conclusion

In conclusion, Caffe Parma showed its pedigree, the food was delicious and fresh and the restaurant had a nice relaxed vibe to it, The service was a little distracted and laissez-faire, it would have bothered me if the other parts of the experience were careless.

All in all a pleasant Sunday afternoon with my Foodwalee daughters.

Halal Rating

The Chicken is Halal

September 3 2019

Turkyie, Glasgow

Food, LEVENT, MEZZE alfiefoodwala, arabic, BBQ, business, citycentre, comfort food, gourmet, grill, LEVENT, mediterranean, merchantcity, middleeastern, rustic 0

97/99 Candleriggs,
Merchant City,
Glasgow, G1 1NP

Hey Foodwalas… Welcome to another tale of Alfie Foodwala

One of my most favorite cities in the world is Istanbul…the place is absolutely captivating, I love sitting on the balcony of the Four Seasons hotel in Sultanahmet, which incidentally was a prison and watching the ships politely waiting to cross the Bosphorus and the majestic Blue Mosque on the right with six minarets framing the picture-perfect view of the Bosphorus and the Golden Horn.

I also love the dark clouds who mournfully sit on top of the Bosperous like petulant gargoyles watching the ships slip effortlessly down the strait that divides Europe and Asia.

The gaze then falls on the enigma that is the Hagia Sofia, which charts the history of Istanbul from the godless Romans to the Christian crusaders and then to the Muslim Ottomans. in the distance is the Topkapi Palace where the Ottomans ruled their empire and equally contributed to the advancement of the trilogy of arts that is science, cuisine, and calligraphy.

The Old city of Istanbul feels like a time machine into the past and the feeling you get touching walls that are two thousand years old is truly humbling.

One the other hand I also love the juxstopition, across the Galata Bridge you abruptly enter the modern Istanbul, and Istanbul where Giorgio Armani boutiques rub shoulders with Lora Piana and Ferraris cruise the boulevards of Nisantasi and the fine young things sit in cafes and you could think you were in Paris or Milan.

The thing that connects the two opposing worlds together is the cuisine of Turkey, which amalgamates in Istanbul, the Kebabs of Adana and the seafood of Bodrum, the donnars of Anatolia with the fruit and nut Baklava of the Trabzonspor. They are all curated in the amazing restaurants of Istanbul, which was beautifully showcased by the great and late Anthony Bourdain.

This week the Foodwala jeeajunt sought out the newly opened Turkiye in the Merchant City.

We kicked off the proceedings with some hot mezze, The Lahmacun was delicious, thin-crust dough topped with seasoned ground lamb, the flavour was subtle yet noticeable.

The prawns in Halab sauce was equally good, fresh prawns were tossed in Halab sauce and sauteed with green peppers and mushrooms, the peppers were not too soft, just right and the sauce had a delicious ambiance about it, I would have happily eaten the prawns with some rice as the main course.

The Haloumi and pan-fried sojouk sausage was also a hit, the salty halloumi was cooked just right so it did not become rubbery while the spicy sojouk sausage countered the salty halloumi…yum

The Turkish Falafel was a little different from its Lebanese counterpart, apart from the sausage shape, the falafel mixture was more smooth, i preferred the Lebanese falafel with its crispy crust and the soft centre.

we loved the hot freshly baked balloon bread, i am sure it has a Turkish name but that is what we called it

The main event was next, The Adana Kebab, this is my favourite kebab the lamb mince was well proportioned with the white lamb fat so it was moist and juicy and also just enough spice as not to overpower the mince, unfortunately, they did not use tail fat in the mixture.

The Chicken cubes were lightly marinated and cooked over the mangal, the chicken could have been slightly more tender and moist, however, it could be just how the chicken fillet was cut.

The Salmon was delicious, it was firm yet flaky and was also lightly marinaded without overpowering and since it was cooked on the mangal it had a slight charcoal taste which was pleasant, the accompanying seafood jus was a nice touch and added another element to the Salmon

In Conclusion…

Turkiye was very pleasant and the food was fresh and well presented, the Adana kebab was well seasoned and cooked on a mangal which is absolutely mandatory.

we were looked after by Kamil and the service was excellent without being intrusive.

The food is authentic as the other two tables in the restaurant were Turkish, a definite sign of a good establishment.

November 15 2018

Padella, London

Food, london, PASTA BOROUGH MARKET, HIPSTER, italianfood, london, mediterranean, PADELLA, PASTA 0

Hey, Foodwala’s welcome to another tale of Alfie Foodwala.

This week yours truly was asked to judge the SPICE restaurant awards, so I will be traveling the length and breadth of our fair land eating at restaurants who have spice as their common element.

Anyway, I was again down in London this week and as I was flying down on British Airways I found myself reading the M&S inflight food booklet and I noticed to my amusement they were selling courgette spaghetti and other veg based pasta knockoffs.

I pointed this out to my Italian friend sitting next to me and his expression was akin to someone putting diesel in a Ferrari 250 GT California, In other words, it was sacrilege of the highest order.

He said in his expressive Roman Italian that the vegetable pasta “could not touch the cloth” of the flour and water concoction and the vegetable pasta was invented by some clever marketing people paid by the vegetable industry to arrest the decline in sales of vegetables by rebranding vegetables for the fickle and fad are driven health food market.

he said no self-respecting nonna would ever contemplate serving this to her brood.

To further emphasise this point I decided to go to a Pasta cafe run by Artisan pastawalas, I walked up to Padella and noticed people waiting outside the restaurant, from where I could see it just looked like a few folks so I decided to join the wait, however, I followed the hungry queue and it went theme park style well into Borough Market.

I decided to wait and 30 minutes later I was shown to our places overlooking the bar.

The menu is only small, six antipasti and ten pasta dishes.

This Tuscan Gnudi Gnocchi was an expert blend of steamed potato and semolina dumplings finished with creamy nutmeg butter and black pepper, simple yet delicious.

Tagliarini, Dorset crab, chili and Lemon
£11.50

The thin ribbon-like pasta was tossed with soft flaked Dorset Crabmeat and dried red chili and zest of Lemon.

This was absolutely delicious, the subtle flavour of the soft shell crab was complemented by the parmesan and the lemon acidity helped balance the opposing flavour elements.

In other words, posh mac and cheese but this was like no other mac and cheese I have tasted, the worm-like pasta was chewy and the cheese and black pepper sauce was simple yet delicious.

In conclusion, It is what rustic Italian food should be, simple yet delicious where the ingredients are the symphony and the chef is the conductor. The pasta concept was unremarkable yet the execution was exceptional.

The service was friendly and simple, they took the order, put the full plate in front of me and took the empty away, simple like Padella.

September 17 2018

Alchemilla, Glasgow

Food, Provençal Alchemilla, Finnieston, mediterranean, Provençal, Rosie Healy 0

Hey, Foodwala’s… welcome to another tale of Alfie Foodwala.

As a fan of the silver screen, I was watching the seminal Russell Crowe movie ” A Good Year”

the antipodean Mr Crowe is a high powered Investment banker in London and is overworked and totally stressed out, he then gets word that his paternal uncle has passed away in Provençe and left him a Chateau and vineyard, so he takes time from his crazy schedule to fly to Cucuron and sell the estate.

Mr Crowe plans to dispose of the asset over a long weekend and be back in the City for the Monday trading bell.

Little did he know that things were not to go to plan and the estate and Vineyard needed some investment for it to be sold.

The Estate not only needed monetary investment but also required an investment of time and love.

Que some absolutely gratuitous shots of the Provençal countryside and the archetypical rustic French village with its town square and a bistro serving, real Provençal food, which is high-spirited but simple fare, focusing on enhancing the taste and texture of fresh local ingredients like tomatoes, garlic, saffron, peppers, anchovies, olives, olive oil and wild herbs.

A long story short Mr Crowe falls in love with Provençe and decides to pack in his life in London and enjoy the back to the basic life of the Chateau and Vineyard and enjoy the familial Provençal food.

The yearning and emptiness Mr Crowe feels, and the subsequent love and finding oneself resonated with me and prompted my own journey with Goblee Foodwala to our ancestral farm in deepest darkest Punjab next month.

So watch this space for our culinary adventures from the Punjab.

I have digressed, the reason for the sepia-toned homage to Provençe, is its simple yet delicious cuisine and that was what I witnessed created at Alchemilla.

I was intrigued by what Alchemilla described at Mediterranian cuisine, was it going to serve pizza? or hummus?

the website did not give anything away so I went on my voyage of discovery.

The decor is Scandi Minimalist so it was not giving up its secrets.

I kicked off the proceedings with some bread and olives, this was not just any bread, the freshly baked Foccacia was amazing, the high gluten flour was drizzled with cold pressed olive oil and sprinkled with rosemary, the master baker turned what was essentially flour and water into a work of art and the crispy crust gave way to a light soft pillowy centre not the dense stodginess of commercially produced Foccacia’s found in the paint by numbers Italian restaurants.

Risotto, Squash, Fried Sage and Brown Butter £8.00

Alchemilla dispenses with the idea of starters, mains and desserts, the waiting staff recommended just ordering a few dishes to share communal style.

Next up was the sublime Butternut Squash Risotto with walnuts, brown butter and fried Sage.

The Risotto was cooked with a experts hand, the Arborio rice was al dente yet creamy and the squash and brown butter was silky and delicate…absolutely delicious.

Mackerel, celery, raisins and aioli
£9.50

I was next presented with the grilled Bay of Biscay Mackeral on a bed of green apple, celery and raisins salad drizzled with aioli.

The Mackeral was delicately grilled without compromising the oily texture and in turn, the oiliness of the fish was magnificently offset with the freshness of the celery and apple salad, the sweet raisins added another element to the simple yet complex dish.

Chocolate Cremoso, honeycomb and hazelnuts
£7.00

Denser than Choloclate mousse, this ganache-like cremoso was absolutely decadent.

the honeycomb and hazelnuts elements helped temper the dark chocolate cremoso and a touch of sea salt flakes helped equalise the sweetness.. again delicious.

In conclusion, Rosie Healy learnt her trade from Mr Ottolenghi and has bought the delights of Provençal/Mediterranian cooking to Glasgow, the ingredients were fresh and simple yet the flavour notes were complex.

I really enjoyed my senses and palette being opened up and introduced to a new experience.