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“the lion is most handsome when looking for food” ( RUMI)
paraphrase…someone or something is most appealing or attractive when they are pursuing their raison d’etre (their reason of being)
Hey Guys, Ramadan Kareem everyone,
This year I was invited by Omar Ali from @gastronomiqueDXB for a trip like no other, a trip to Pakistan, Saudi Arabia, Dubai, Abu Dhabi and Qatar.
What made this trip unique was that Omar GastronomiqueDXB curated the restaurants to synchronise with the trip thus making a trully amazing and wonderfull trip.
The trip started from Pakistan moving to Saudi Arabia , spacifically Madinah, Mecca and Jeddah for Umrah, then Abu Dhabi and Dubai and finishing in Qatar.
This review will list the most memorable dish from each curated restaurant.
So without further ado lets get started
Butt Karahi…Lahore Pakistan PKR 3000 ( £8.54) 9 out of 10
Our Trip started from Butt Karahi in the walled city of Lahore, They claim to have invented the Karahi. The restaurant started from a single cart in McLoud Road Lahore, in 1923 and has never closed for a single day since then, the funny thing is now there are seven Butt Karahis on the same road, they are all independently owned by the descendants of Boota Butt who first started Butt Karahi in 1923.
As there is no concept of intellectual property or franchising in Pakistan, any member of the Butt clan who worked in Butt Karahi would go on to start his own chapter of Butt Karahi.
We visited the Genesis Butt Karahi, as verified by the molvee of the mosque next door.
The Karahi was a revelation, the lamb is cooked only using butter and spices, and the lamb is so tender it falls off the bone.
Veg Samosa..Soond walla Samosa PKR 200 each (57p) 8 out of 10
Not all the places we ate in were fine dining, these samosas were made by a humble street cart close to our Fruit Orchards in Punjab, the samosas were fresh on the spot and believe me they hit the spot, delicately spiced potato filling in a crispy filo case…so simple yet absolutely delicious.
Spicy Chicken Mandi…Mandi World…Jeddah,Saudi Arabia SAR 85 ( £18) 8.9out of 10
My love of food started from the simple concept of chicken and rice, this combination exisits the world over, biryani in the sub continant, Singapore Chicken and rice, Italian Pollo Risotto, Gumbo in the American deep south and Mandi in southern Arabia.
The Mandi from Mandi world Jeddah was simple, fragrent and oh so delicious
Our next leg of the trip was to Saudi Arabia for Umrah, I visited Madinah and Mecca however it was the most busiest time of the year outside the Hajj so we enjoyed some Saudi street vendors
I tried the Ajwa Ice Cream in Madinah, The Ice Cream is made from Ajwa dates which were the favourite dates of the Prophet Mohammed(pbuh), and camel milk, it was served in a soft serve style, the Ajwa Ice Cream has a very subtle tasting notes of toffee, molasses, coffee and brown butter… absolutely delicious after Isha in Madinah.
Lamb Chops…Crossing Restaurant, H Hotel, Dubai AED 50 (£10) 9 out of 10
Next up we reached the Dubai leg of our Grand Tour, and we were invited by three of the most prominent food influencers in the UAE.
Hani AlMaliki aka @bedouinfoodie , Reza Namazi @ravenousxerxes and Jamal Al husseini @phinickyeater , the lunch was personally curated by the Michelin Star Chef Jitin Joshi @chefjitinjoshi.
This was truly a spectacular treat, the conversation was enlightening and eating with knowledgeable peers was truly amazing and humbling.
Furthermore, Chef Joshi’s passion speaks volumes through his food, the highlight of a truly memorable meal was the double rib lamb cutlets the marination was subtle yet complex, and the lamb was tender with a wonderful nutty fat from the loin.
I am overdoing with the Superlative adjectives but how else can one describe something so good?
BBQ Platter…Big T BBQ AED 250 (£53) 8 out of 10
Next Iftar Omar took me to an authentic Texas BBQ in the middle of Dubai…go figure, It was designed like a Texas Redneck BBQ right down to the Taxas size portions.
Actually, Big T BBQ is a labour of love for the owner Fadel Faour, he fell in love with the 1000-gallon smoker whilst studying at Longhorn University and could not wait to recreate the experience in Dubai.
The BBQ consists of seasoned smoked meats—specifically beef brisket, beef ribs, pastrami and Texas German Beef sausage.
OMG, the Texas German Beef link Sausage was a manna from heaven, the sausage was seasoned spectacularly, along with the smokey taste of the Ghaf tree gave a delicious umami earthy taste… loved it!!
kebab Hamoudi…Bait Maryam Dubai AED 85 (£16) 8 out of 10
Walking into Bait Maryam is like walking into the kitchen of your Jordanian Aunt, Sallam Dakak is a self teach two Michelin Star chef cooking her mum Maryam rustic delicacies, but don’t mistake rustic as peasant food, the food is simple yet fantastic, all the more elevated by the fresh ingredients available in Dubai.
The Kebab Hamoudi is an ode to Maryam’s grandson, the lamb kebab is sheathed in romali roti and rested on a bed of Maryams amazing spicy Tomato shorba and smoked Aubergine Babaganough. the pine nuts give a buttery nuance to cut the richness.
Mix Kebab… khoori Iranian dubai Aed 85 (£18.33) 9 out of 10
If a picture could speak 1000 words… well this speaks a while 1001 stories… Khoori is honest to goodness, salt of the earth Iranian kabab jaga…no pretensions, no faff just salt of the earth kebabs and fresh pebble bread.
It was love at first bite.
Sujook…Al Beiruti Dubai AED 59 (12.73) 8.5 out of 10Lebenon is a melting pot of amazing culinary influences, a case in point is the humble Sujook, Lebanese Sausage in Al Beiruti Dubai, the sausage is initially spoked and then tossed in burnt butter, pomegranate molasses and pine nuts, the sweet tangy sensation cuts through the spiced umami richness of the sausage.
Ceaser Salad…AED 82 (£17.70 Jones the Grocer Abu Dhabi 7 out 0r 10
Sometimes you need to give your system a wee time out…for those occasions, a Caesar Salad hits the spot…tossed with beef bacon a Caesar salad is an underrated timeless classic
Kebab Guldusta…Ashas Doha QR120 (£27) 7.5 out of 100
Ashas is a restaurant chain founded by the Bollywood playback singer, Asha Bhosle who is the sister of Lata “The Nightingale” Mangeshkar.
She is CDO (Chief Decor Officer) and CCO (Chief Cusine Officer), and she contributes to the menu.
She is a great fan of the Moghul school of cooking hence why healthy grilled and tandoori dishes are prominant.
The Kebab Guldusta is made up of malai tikka, murgh tikka and seekh kebab, all were marinated on point and grilled. simple yet delicious.
Tiramisu Biscuit…Koncrete Coffee Dubai AED 30 (£6.45) 7.5 out of 10
As a coffee aficionado, Omar also curated some of the best artisan coffee roasters in Dubai, firstly there is Koncrete Coffee, Coffee is imported from the BArn in Berlin, but it is also a social enterprise founded by progressive young emirates and art gallery.
Espresso Lab, Dubai Design District AED 35 (£7.50) 9 out of 10
The simple pleasure of great coffee and a cigar and amiable company after a great meal is exactly what we enjoyed at Espresso Lab in the Dubai Design District.
Espresso Lab is a coffee roaster founded by a visionary and passionate Emirati, Ibrahim Al Mallouhi, the extent of his passion is evident as he has trailblazed the concept
“seed to cup” where he has bought plantations in Columbia, Ethiopia and Sumatra so he can make sure the coffee supply line is unbroken from the seed to the cup.
In Conclusion
Omar did an amazing job in curating such amazing restaurants, his knowledge of the Dubai restaurant business is unparalleled.
Omar curated artisan eateries rather than falling for the Dubai bling usual suspects.
The trip was not only a revelation in a culinary sense but spiritually and emotionally too.
I met some truly inspirational individuals whose passion shone through yet there was a notable absence of the foodie arrogance.
I humbly thank everyone who made my trip memorable
Halal Rating
All the restaurants visited were alcohol-free and Halal
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 reviews.
Please remember to subscribe to the Alfie Foodwala Facebook, TIK TOK, 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 I should review please let me know.
Bağa bak üzüm olsun, yemeye yüzün olsun (Turkish Proverb)
“Take care of the vineyard, so the vineyard takes care of you
– Some wise Turkish Fella
I was 7 years old when I had a seminal culinary epiphany, It was the long hot summer of ’79 when we closed the restaurant for a major refurbishment, the whole restaurant was stripped back to the brick walls.
It was then when there was great excitement and a flurry of activity, a huge transporter lorry arrived. On the back of the lorry were 2 large wooden crates, I wondered what could possibly be in those Jurassic-looking crates, Curious I had a look around.
The crates were marked in a different language, I was intrigued, to say the least, I tried to peer between the wooden slats but could not see anything. After a while I got frustrated and hungry and went in search of something to eat, my larger-than-life chacha was quite a raconteur and was in the kitchen shell with some workmen, he was telling some story and the guys were beside themselves with laughter.
I asked my chacha what was in the wooden crates, even in the middle of his story he took time to explain that the crates were tandoors and pointed at the workmen, and these gentlemen were going to install them.
So I watched them peeling back the wooden planks and installing the tandoors on a base of concrete and old whiskey bottles.
After they installed the tandoor they put coal in and lit them, while the coal was burning red hot the tandoori artisan cured the inside of the new tandoor with a mixture of pureed spinach, yoghurt and sugar. Apparently, when the intense heat hit the sugar there was a reaction and the carbon in the sugar practically became glass thus creating a ceramic coating to protect the inside of the tandoors for years of hard use.
Then the tandoor chef cooked a few skewers of Chicken in the tandoors, and my chacha gave me some to try it was indeed an epiphany, I was gobsmacked at how delicious the marinaded chicken was, the smokiness, the juicy tenderness, the nuanced spiciness.
The Tandoor had me at hello.
This week we were in Edinburgh and came across this intriguingly named Turkish restaurant called Shish.
My curiosity got the better of me again and we decided the explore the restaurant.
The restaurant decor was smart and Instgram friendly, definitely Antalya Bling
We kicked off the proceedings with some Hummus and Muhammara.
The Hummus was delicious, smooth and creamy, maybe it could wee bit too smooth and could have had a little bit more bite to it, but that was a personal choice.
The Muhammara paste was made with walnuts, tomatoes and red peppers, however, it was too dry for my liking, it could have been done with more olive oil and tomatoes.
2 person mix grill £60
Next up was the Mix Grill Khazana…Chicken Shish, lamb Shish, lamb ribs, grilled chicken thigh, butcher koftä, Adana kebab, chicken wings, lamb cutlets’’
The mixed grill was presented on this regal platter and it looked spectacular, however it lacked substance, just like Edinburgh it was
“Fur coat and nae knickers”
The lamb ribs were a little emaciated, it was like nibbling on tree bark, and the Chicken Shish were nicely seasoned and moist.
The chicken thigh was again nicely seasoned, the lamb chops were thin and dry and under-seasoned. The Koftä was under-seasoned and a little dense.
The Adana kebab was disappointing, the meat was dry as if the proportion of lamb meat to tail fat was not right.
In the platter was some stodgy bread and rice.
In Conclusion
There was a lot of talk about Shish on social media, possibly it believed the hype.
The restaurant decor is pleasant, Antalya Bling.
The food was decent but not as amazing as I was led to believe (not pointing fingers at my brother JoBro)
the constituant parts were presant but it just did not sizzle, like the chef had a night off.
The service was friendly if not a little insure.
The Star of the Meal?
The Star of the meal could have been the Lamb Chops if they were more substatial and had the cap of fat to keep them moist. but was possibly the Chicken and Lamb Shish, well marinaded, delicious and with excellent execution.
Honourable Mention
Shish are good but could have been exceptional, It has some amazing peers in the Turkish food scene in Glasgow, particularly like Roya and Eda or Gokyuzu in London, or Sirali in Dubai.
Halal Rating
The Lamb and Chicken are halal.
NO Alcohol are 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 reviews.
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
As you will have gathered, we are still under the second lockdown and all restaurants are closed unless they are doing takeaway service.
I love restaurants pure and simple, I love the theatre of restaurants, the sheer buzz of a well-run restaurant.
and I love food, all kinds of food, I have even driven up to Anstruther one lunchtime to try out the amazing fish and chips at the award-winning Anstruther Fish Bar.
I love the experience of food, be it sitting on the Sea Wall in Stonehaven eating Fish and Chips, or an Alley behind the Taj Palace Bombay eating kebabs at Bademiya.
The trilogy of restaurants, food and experience is what fires up my passion, It is what gets me up in the morning…As Mr Ali from the Shish Mahal so eloquently puts it
“you can’t put a price to passion”
So this week I pondered what other avenues of food I can try, I tried out the Supermarket Food last week so this week I decided to try food from an exclusive boutique caterer called Home X STA.
Even the same suggested something out of the ordinary and exclusive, so I called them up and a Moneypenny type voice answered, very cool calm and collected.
I explained what my requirements were and when I needed the home catering.
since caterers cannot come to my home, they packaged the dinner with precise heating and serving instructions.
The package arrived in a refrigerated courier at the time and date promised.
HOME X STA
Shrimp dynamiter 8 out of 10
First Up was the curiously named Shrimp Dynamiter, succulent North Atlantic King Prawns, pan-fried and then tossed in a siracha Port Mahon dressing, It was actually very delicious 8 out of 10
Balsamic Spiced Lamb Shanks
The Balsamic Spiced Lamb Shanks was an excellent example of Balanced flavour, the Ayrshire Lamb was sous vide then dipped in a Black Pepper Balsamic Reduction, the Umami of the lamb went perfectly with the firey Talichery Black peppercorns and the sharp sweetness of the Balsamic. 9 out of 10
Oriental Wild Salmon
The certified Wild Scottish Sockeye Salmon is delicious just eaten with some lemon, as the flavour profile is so delicate, the Salmon was then sympathetically brushed with some Soy sauce and reduced sugar cane jus, this gave the salmon a subtle sweet and sour flavour note, again spot on 8 out of 10
Wagyu A5 Slider
This slider was a flavour bomba, the Wagyu was hand diced and then folded with some salt, pepper and shallots and then gently grilled when the Wagyu fat started to run it was then placed in a butter brioche bun topped with mild Asiago Cheese, as not to upset the flavour note of the Wagyu 8 out of 10
Panco Chicken Saccate
The Chicken Saccete, or in other words Baby Chicken Lollypops was marinated for 24 hours in spiced buttermilk and then dipped in ground Tonkatsu bread (Panco) and then cooked in extra virgin sunflower oil, the wings were amazingly crispy on the outside yet so soft and moist inside, very nice indeed. 8 out of 10
Lebanese Fajita Platter
The Lebanese Fajita platter went down a storm, the harissa shawarmaesk chicken was moist and juicy and went perfectly with an assortment of meze filling, something very different and unusual but equally flavoursome. 8 out of 10
In Conclusion
In conclusion, The Food by HOME X STA was absolutely delicious, the flavours were put together with expertise and flair, no ingredient was allowed to overpower the “hero” element of the dish.
When ordering, the process was so simple and easy, all kinds od allergies and food intolerances were taken care of.
I would definitely recommend HOME X STA.
The Star of the Meal?
Hard to point out, but my arm was twisted I would go for the Salmon or the Shrimp.
The miss of the Meal?
For once I am lost for words in this category.
Honourable Mention
So how did HOME X STA compare with the stalwarts of the home catering industry, likes of Rhubarb Catering and Dirty Lobster in London or 1762 Catering Dubai, It certainly gave then a run for the money in terms of food, menu selection and technical ability.
Keep an eye out for future reviews from home caterers.
Halal Rating
The Lamb is Halal
The Chicken is Halal
No alchaol is used
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.
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.
Meze MezeMeze Meze
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.
Hummus £4.95Mixed Donner £4.95Chicken Wings £4.95
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.
Iskender Kebab £11.00
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.
Kobideh Kebab £11.00
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.
Adana Kebab £11.00
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.
The Trilogy of Kebabs
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.
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.
Shawarma King
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
Hummus & Falafal £4.50
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.
Turkish Kebab £7.50
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
Hummus Shawarma £5.50
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
Chicken Shawarma £8.50
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!!
Lamb Shawarma £8.50
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.
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.
Hot Mezze £9.95
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
Falafal £5.50
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.
balloon bread
we loved the hot freshly baked balloon bread, i am sure it has a Turkish name but that is what we called it
Adana kebab £13.95
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.
Chicken Shish £14.95
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.
Bodrum Salmon £15.95
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.
Hey, Foodwala’s….you may well know, Glasgow is the undisputed curry capital of Great Britain.
It has beaten such curry heavyweights as Bradford, Rusholme Manchester, and the Balti triangle Birmingham, at industry awards events the other contenders lament why Glasgow walks away with the awards year in year out, they bandied out figures that they had more restaurants, more customers, etc, but could not understand why a city in Scotland won the award every year.
The simple fact of the matter is that in the restaurant business they call it the “common denominator” factor, what this means is that a restaurant’s standards are actually set by the customers rather than the restaurant.
If the customers are happy with basic food and low standards, then the restaurant will happily oblige, however, if the restaurant’s patrons demand a high quality of cuisine then the restaurants have to up their game so to speak.
The customers in Glasgow are very decerning and won’t settle for anything mediocre, hence the high standards and the accolades, however, the customers in Bradford and locales are happy to eat basic food, in basic eateries and this reflects in the dearth of awards.
The restaurant quality ecosystem can further be broken down in Glasgow, The West End of Glasgow has a far more decerning clientele than the south side and east end and again this explains why awards winning restaurants are located in the West End, industry bigwigs such as Mother India, Shish Mahal, and Balbirs and lately a newcomer like Swadish.
So my food journey this week takes me way south to Rouken Glen Park in Giffnock, and the newly opened by the ex-chief of the New Turban restaurant.
We kicked off the proceedings with a trio of starters, however before we had the starters the waiter brought out some popadoms, however, the popadoms were stale and soggy!!
that is a rookie mistake and not something an experienced restauranteur would ever put out.
The chicken pakora was adequate and the chicken was fresh and moist.
The chicken pepper was an unusual starter it was basically stir-fried chicken and peppers, it was neither a starter or a main course, possibly then chef was trying to be creative.
The samosas were nice and felt homemade with a crispy pastry, however, the starters came without a dipping sauce, which was odd or maybe they forgot.
Tandoori Mixed Grill Of The Day £19.95
The mixed grill was served on a sizzling skillet, however unusually it was not sizzling, the mixed grill must have been under a hot lamp before serving and was allowed to cool down, the tandoori chicken was over spiced with ajwain (carom) seeds and must have been half cooked beforehand rendering it dry.
The lamb tikka was the best item in the mixed grill roulette (their words) and was tender and minty.
The single piece of King Prawn was again over spiced.
Desi Lamb £11.00
The Desi lamb was yet again adequate, the lamb was dry meaning the lamb had been stewed previously and reheated when the order came in, the lamb had not absorbed any of the gravy jus and the onions and green peppers were also cooked beforehand in a big batch.
The resulting dish was devoid of the desi flavour… more of a stewed casserole.
South Indian Garlic Chicken £10.00
The South Indian Garlic Chicken was the biggest letdown, the Mixed grill was served with the house gravy, the SIGC tasted of chicken cooked in the house gravy, it was neither spicy or garlicky, it was mediocre, to say the least.
In conclusion, I can only speculate that the chef had a day off and the understudy was holding the fort…The food was adequate, however, it was boring in its execution, there were cutting of corners starting with the stale poppadoms.
The service was prompt and friendly, our 17-year waiter looked after us like a veteran. Could not fault their enthusiasm and hard work.
The decor was smart and elegant, obviously a lot of effort had been invested in the restaurant, however, the kitchen was letting the team down.
Hey, Foodwala’s…welcome to another episode of the Tales of Alfie Foodwala.
Other day I was back in my spiritual home of London.
I was walking from Knightsbridge to Mayfair through the St James area of London and I was admiring the stately buildings of government and royalty.
I passed the Commonwealth Monument on Constitution Hill and I noticed the names of the commonwealth countries etched in the blonde sandstone and includes India and Pakistan.
That got me thinking, The Gorawala’s had ruled over the Indian Subcontinent for eighty-nine years and built some amazing infrastructure projects like the biggest irrigation canal network in the world and built the rail network thus joining every corner of the empire.
The British Raj also bestowed bureaucracy on its Indian subjects so they could rule.
So what did the Britishwala’s get in return… other than £35 trillion( yes trillion with 12 zero’s!) they released the grateful Indian subjects?
they adopted some Indian words into their vocabulary?
Did you know the world Doolally is an Indian word meaning someone of a feeble mind
or hullabaloo meaning making too much sound
and swastika which ironically means wellbeing and healthy…go figure
The jury is still out if the Indians got their money worth.
anyhow all this counting of zeros and history got me feeling hungry and I stumbled upon Farzi Cafe, which is billed as Indiafied Englisher food.
FARZI CAFE
Farzi cafe originates in New Dehli and it caters to the bright young things of the Indian Elite, who are often called Chutney Mary’s and Pickle Joe’s
They are called this for their air of superiority and the love of all thing English.
Dal chawal Arancini £6
I kicked off the proceedings with this interesting Dal chawal arancini, the spiced lentils and rice were mixed with parmesan and shallow cooked in oil and topped with green chutney and papad.
This was a very innovative homage to the Italian Arancini and it worked wonderfully.
Galouti slider £8
Next up The Galouti Slider caught my eye, The Galouti Kebab is an ultra soft and smooth kebab which is spiced with Ginseng and fifteen other spices. The Galouti slider was absolutely awsome, the kebab patty was smooth and well seasoned and the kebab had just enough Umami flavour to offset the spices and the butter brioche bun was soft and pillowy, the caramalised onion relish was a nice touch giving it a sweet note to the slider.
Veal ‘osso bucco’ Ishtu £16
The main event of the evening was the Veal ‘osso Bucco’ Ishtu, The veal shank was expertly marinaded as not to overpower the delicate tasting notes of the Veal and then the South Indian Ishtu jus was poured over the veal to give a smooth velvety shorba.
The veal absolutely melted in the mouth and the coriander kulcha was perfect for the mopping of the sauce
A definite hit.
In Conclusion, Farzi Cafe London is very different from its sister branch in Dubai, where the Dubai restaurant dazzled the diners with its presentation theatrics and the substance and the food was somewhat lacking however the owners have very shrewdly acknowledged the mature palate of the London clientele and focused the theatre towards the cuisine.
The Service was friendly and efficient, and I was greeted by a genuine smile from the hostess which seemingly is a rarity these days.
Hey, Foodwala’s… It was a glorious Sunday afternoon and the perfect weather to kick back and enjoy an ice cold Sekanjabin (Persian Lemonade), but I was on diva sitting duty the thus on beck and call of Rarri Foodwalee and her sidekick Bakree Foodwalee.
They decreed that we should drive to Edinburgh so they can visit their spiritual home Harvey Nichols, off we duly went and while I sat outside Harvey Nichols while they went inside and got their fix I noticed a sign…
” you have to know the rules… to break them”
That got me pondering that statement, I wondered why do some people keep on doing things because they always have done that and why some people disrupt the status quo? and change things
in my opinion, disruptors are innovators, but not all innovators are disruptors — in the same way that a square is a rectangle but not all rectangles are squares. Still with me?
Baba specialises in Mezze from the Levent, however, they have taken an Avant-Garde approach to the traditional Mezze, with beetroot hummus, whipped feta and hazelnut dukkah and muhammara, Aleppo chilli and chopped walnuts
In the immortal words of Spock ” Its Mezze, Jim, but not as we know it”
Baba, Edinburgh
As we entered Baba, the dining room was designed in a fashionably distressed postcolonial Lebanese sitting room with Persian carpets and antique mirrors adorning the walls .
The restaurant had a nice calm and atmospheric feel about it.
cauliflower fritters, zhug and crème fraîche £3.50
We kicked off the proceedings with some delicious Cauliflower Fritters with a Zhug, which is a Yemeni Jewish hot sauce and creme fraiche giving the hot sauce some balance, it was absolutely delicious, the fritters were light and crispy and the Zhug and creme made the palate dance
baba ganoush, pomegranate and mint £5.25
The house Baba Ganouch was delicious, the aubergine and tahini still retained the smokiness of the barbecued aubergine and was tempered with the pomegranate molasses and fresh mint.
again it was an old mezze staple but was expertly re crafted using complementing flavours.
beetroot hummus, whipped feta and hazelnut dukkah £4.00
The beetroot hummus was definitely a disrupter, the beetroot puree was folded into the hummus thus giving a slightly sweet hue to the earthy hummus.
monkfish, chickpeas, tomato, saffron, parsley and feta £12.00
Next up was Beirut inspired grilled monkfish on a bed of melt in the mouth zataar chickpeas, the monkish was fresh and meaty , monkfish is a fish that if cooked too long becomes dry and brittle, this was grilled on point
onion squash, beetroot, halloumi, pickled lemon and nut dukkah £8.00
This dish had no overriding flavour and I suspect was added to the menu to appease the vegetarian contingent, the flavour of the red shallots and beetroot morphed into sameness and i could not pick out an anchor flavour.
hummus, pine nuts and zhug £4.00
The hummus had a nice grainy consistency and that means that fresh dried chip peas were soaked and then crushed with tahini and folded with olive oil and seasoning, it is refreshing to see the old techniques still being used in the age of avant-garde and change.
In conclusion, the chefs at Baba understood the traditional ways of the Mezze from the lavent and introduced new ingredients and flavours to enhance the Mezze, this was definitely not changed for change sake however it was bringing the age-old mezze into the millennial age.