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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.
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” – J.R.R. Tolkien
I was watching the news and the skirmish in Ukraine came up. now before you go glassy-eyed and lose interest, this is a story of hope and happiness…bear with me.
I was in Beirut a few years back and was walking back to my hotel, Four Seasons at Zeitouna Bay, after a particularly challenging meeting.
I walked from Pigeon Rocks and when I reached Hamra so I felt peckish, So I stumbled upon the Barber Schwarma restaurant, what set this joint apart from the many other shawarma restaurants in Rue du Picadilly was the line of people waiting to get served.
Any restaurant with a line of people must be worth checking out, so I joined the back of the line, I did not have to wait long and It was my turn, The elephant leg-sized shawarma glistened while being roasted on a vertical wood-fired spit and as the outer layer was caramelised and cooked the expert shawarma walla would slice off paper-thin layers of meat using a scimitar type knife and place them in fresh pitta and chuck in some onion and parsley and for the avant grade some chips, he would roll them up and present it the customer.
I ordered a lamb and chicken shawarma, I promptly received my order and settled down to eat.
I noticed a picture of Anthony Bourdain, curious I asked the portly gentlemen in chef’s whites sitting at the next table, why they had a picture of him, apparently he had visited the restaurant some years back when he filmed parts unknown.
The portly chef, I found out was the legendary Abu Waseem, one of the few master shawarma chefs left in Lebanon, the rest have been poached to work in UAE, Qatar and Saudi.
He explained that this is the only restaurant which never closed during the Lebanese civil war, The restaurant was on the no man’s strip of land on the edge of the three warring factions, so what the hungry soldiers used to do was send children to the restaurant to collect the Shawarma sandwiches. So they used to have Hizbollah children standing in line with Marionite Christain children and Druze kids all waiting to take shawarma back to the fighters, some say the friendships struck up in the Shawarma line eventually brought the end to the Civil War.
So the love of food does indeed transcend religion, culture and enmity and should give us hope in such turbulent times.
This week I was with my friend Shai Foodwala, who hails a few kilometres south of Beirut and on the other side of the southern border.
Roya describes itself as a contemporary Middle Eastern and Levant Kitchen.
ROYÂ Dipping Platter £16 8/10
We kicked off the proceedings with the Dipping platter, Hummus, Baba Ganoush, Mouhamara & garlic Labneh served with a freshly baked Persian ‘barbai’ bagel.
This was lovely and fresh and packed with flavour, although small in size the dips were excellent, the Barbai bagel was phenomenal, the crust was crispy while inside it was soft and pillowy.
Next up was the spinach falafels, the falafels were expertly made, with a deep crust and soft ground chickpea and the spinach centre was defiantly tasty, The falafels were topped with hummus and garlic mayo, a thumbs up from me.
The Shawarma Croquetes, were another matter, it was promised as, Lamb neck shawarma and fried onion-filled croquettes, with saffron and potato sauce. It sounds nice but when we tried it it was another story, the inside of the Croquettes had a slimy texture, and it was very off-putting If I could only “un-eat” it.
Mixed Kebab £48 7/10
The Mixed Grill consisted of 2 skewers of Koubideh kebab, Joojeh chicken kebab, and kebab torsh.
The Koubideh Kebab was decent, but not the best I have heated, they were small and lacked the succulent fatty texture with saffron flavour notes, I have had better.
The Joojeh Chicken was succulent and well marinated, definitely above average Joojeh, usually, Joojeh is a bit too try, but this was good.
The Kebab Torsh was the star, the lamb was marinaded in pomegranate molasses and lemon and allowed to sit, after grilling you get this magical sweet yet umami-rich sourness. delish.
In Conclusion
Royàs heart is in the right place, it’s young and contemporary, yet not letting the form overtake the function. The ingredients and menu were innovative and fun, the presentation was eye-catching.
The price point was however quite expensive, approx £50 per head,
We enjoyed Royà
The Service was friendly and to the point.
The Star of the Meal?
The Star of the meal was the Kebab Torsh, well marinaded, delicious and excellent execution.
The miss of the Meal?
The Shawarma Croquettes were the miss of the meal, they tasted slimy and grey, did not like the cloying feeling in the mouth.
Honourable Mention
Royà is simply put good, It has some amazing peers in the Contemporary Middle Eastern/Persian scene, particularly like Berenjak in London and Orfali Bros in Dubai, It has a way to go before it reaches those hallowed heights.
Halal Rating
The Lamb and Chicken are halal.
Alcohol 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 reviews.
Hey, Foodwala boys and girls… I hope you are all safe and well
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.
“That person is richest whose pleasures are the cheapest.” ~ Henry David Thoreau
I was walking down Great Western Road and passing the numerous bakeries and coffee shops and I stopped to ponder, when was the first time you actually eat for pleasure?
We always eat since we were fed by our mums but when did you actually independently make the decision that you were going to eat not because your mum had made it or to satiate hunger?
As I walked past Hillhead Primary School I got my answer, I remember when it must have been the summer of 1981 just before the summer holidays, I was with my friends Shaffiq and Amin, we were inseparable back then.
We were walking past the 727 chippie and the aroma of hot oil and vinegar stopped us in our tracks, we peered in the steamed-up windows and saw mounds of golden fried fish and chips, they looked so delicious, we are captivated, awestruck even.
We plucked the courage to go in, and the huge Italian gentlemen behind the counter loomed ominously over the counter and asked us what we wanted, we audibly gulped and pointed in unison at the golden fried fish.
The Italian Fish and Chipwalla bellowed
“That will be £1.50” and he laughed manically
we pooled our money and gingerly put the coins on the counter…the Italian giant counted the coins
“This ees only 30p?” he loomed menacingly
We were lost for words, we were rooted to the spot and cringing with fright.
Obviously when your 8 years old everything looks big and scary, so actually the Kind Italian gentlemen picked up 3 soft rolls and slathered some butter on each and put hot fluffy chips and liberally sprinkled salt and vinegar and handed one each to us and bade us farewell.
We stood outside the shop and tucked into our chip rolls…OMG, it was a revelation. I had never eaten something so delicious in my life, At that moment my love for food was born, I am a veteran
of many campaigns yet my love for food endures.
Marigold Cafe
This week I was with Doctor Foodwala and we decided to visit the newly opened Marigold Cafe on Park Road, I remember back In the day it was the Bar Bola.
The Marigold Cafe serves Chic contemporary Indian Tapas.
We kicked off the proceedings with the trio of MFC (Marigold Fried Chicken), juicy thighs in a spicy Korean-style batter, it actually worked quite well, if it was breast meat it would not have been so juicy and tender.
The Pulled Lamb Samosa was actually pulled lamb, as opposed to mince, so this was a revelation. the spice was balanced with a crispy batter.
The Prawn Biryani Bons Bons were a play in arancini balls, this actually worked well, moist and spiced but I felt lacked the actual taste of prawn.
Dall Makhani £7.50… 6out 10
Next up was the Dall Makhani and the Bombay Hassleback Aloo.
The Dall Makhani, was of the Black Urid Lentils slow cooked with heavy cream, giving a nutty creamy texture, again well prepared, maybe a little under-seasoned.
The Hasskeback Aloo was half-baked
Jingha Machali £10.50… 8out10
The King Prawns were cut in a butterfly style and sauteed in spiced butter and topped with samphire pakora, delicious and well made, the King Prawns were cooked just right, not rubbery with can happen if cooked too long.
In Conclusion
The Marigold Cafe is definitely a playful take on the Indian Street Food Tapas, the Chef knew his craft well enough to think outside the box and enjoy fusing different elements together, This style should definitely be commended.
The Service was friendly and to the point, unobtrusive yet close.
The Star of the Meal?
The King Prawns and the MFC was the star of the mean, just for the simplicity of its execution, yet the thought in its preparation.
The miss of the Meal?
It would be unfair to name a miss but if pushed I would throw the Dhaal Makhani under the bus purely from the slightly underseasoned.
Honourable Mention
Marigold Cafe is simply put good, on par with Chaaku, and on par even with Dishoom, Marigold executed the ingredients and elements better, It did its thing in an honest and delicious manner
Halal Rating
The Lamb and Chicken are halal, however, there is a Pork dish on the menu but was assured there was no cross-contamination.
Alcohol 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 reviews.
Hey, Foodwala boys and girls… I hope you are all safe and well
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.
“Great things are done by a series of small things brought together.” ~ Vincent Van Gogh
Are you happy?… go on ask yourself, I know this is rather a heavy subject for a food blog but humour me.
What is happiness, are you waiting for that big ticket item to make you happy? maybe if you win the lottery that will make you happy, or getting the Rolex Daytona you have been on the waiting list make you happy.
Or does the sum of the wee pleasures make you happy, like a double espresso at Cartel on a Sunday morning or having a Monte Cristo in the morning room with your son and brother?
I personally find joy in the wee things.
We flew into Nice and picked up our hire car, a brand new Peugeot car and we planned to drive to Marseille and then Barcelona. The next morning fortified with real french Croissants and not-so-great French coffee we set off along the coast road for Marseille, It was a glorious fall morning and the Mediterranean Sea shimmered like Jennifer Lopez Met Gala Gown.
It was a lovely drive until outside the town of Cassis the car just stopped working, literally one minute it was working fine and the next the engine stopped.
We called the hire car company and they eventually send an ancient recovery jalopy, I kid you not it was like a real-life Mater from Pixars Cars, Mater then took us into the Cassis and dropped us off at the Peugeot dealership and then chugged off into the distance. The Dealership principal was a dapper gentleman who greeted us like long-lost cousins and fussed over the kids and invited us to lunch while the car was getting repaired.
We expected lunch to be a simple affair of sandwiches and Oringina but on the contrary, he took us in his Mercedes SUV to a charming French bistro overlooking the Post of Cassis, The port was a mixture of French yachts and fishing boats, it was such a beautiful setting, to the left on top of the hill looking down on Cassis in a typical French Haughtiness was the Medieval Cassis castle.
We had the most amazing French provincial cooking, simple yet absolutely delicious, omelettes, soufflés, soups, pâtés, cassoulets and salads.
Sitting in that South of France Bistro with the sun on our backs with my family and listening to the Frenchman’s animated stories, eating delicious food…I was happy.
122-124 Nithsdale Rd, Glasgow G41 5RB
Mumsy Foodwala, Mokee Foodwala and I love fish so we decided the tryout Cafe Fish which just opened up in our ‘hood.
It styles as a simple Provincial style seafood bistro, and the interior is faux rustic weatherbeaten French chic.
First up was the sourdough bread with butter and a tiny bit of caviar. Simple yet delicious, the bread had the perfect balance of yeasty sourness and softness, a great start.
Crab Cakes £11.50 8/10
The Crab cakes although dainty in size were flavoursome with a nice fishy kick to them, i could not distinguish the crab element of them but certainly were flavour packed.
Blackened Monkfish Tail £20 8/10
Monkfish Tail is a hard fish to master, cook it too little and its tastes like jelly, cook it too much and it becomes tough as drunken foreign legion recruit.
The monkfish was a little tough I won’t lie but still tasty, the rice cakes were moist and had absorbed the bisque to add a flavour element to them, and the seafood bisque was on point with its seafood sweetness.
Fish & Chips £14 7/10
Mumsy Foodwala’s fish and chips were golden battered flaky and crispy but the fish was a little on the wee side, the thrice-cooked chips were magnificent, crispy on the outside yet like mashed potato on the inside.
Fillet of Salmon £18 9/10
The Wild Scottish Salmon was basted in brown butter, the basting salmon gave the salmon a delicious buttery crust all the while the fish inside was soft and tender.
In Conclusion
Cafe Fish is an honest effort at providing simple seafood cooking at an affordable price point, the food was simple yet delicious. The flair is in the way the ingredients were treated instead of the flashy way the chef could have cooked to show off his “talents”
The Service was friendly and to the point, unobtrusive yet close.
The Star of the Meal?
The Salmon was the star of the mean, just for the simplicity of its execution.
The miss of the Meal?
It would be unfair to name a miss but if pushed I would throw the fish and chips under the bus purely from the size of the fish rather than the lack of taste.
Honourable Mention
Cafe Fish was good but with some high-achieving peers like Gamba and Crabshak, although Gamba and Crabshak executed the ingredients better however Cafe Fish held its ground. It just did its thing in an honest and delicious manner
Halal Rating
The Seafood is obviously halal, however, there is a Pork dish on the menu but was assured there was no cross-contamination.
Alcohol 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 reviews.
Hey, Foodwala boys and girls… I hope you are all safe and well
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.
Fire that“s closest kept burns most of all. -William Shakespeare
The 80s was an excellent decade, I am not being nostalgic but it was the decade that is most fondly remembered by everyone, I remember the summer of 1986, the world cup was held in Mexico and won by the footballing Aristocats of Argentina and Boris Becker won Wimbledon at the age of 17.
What I remember the most was when we visited my grandparents in the deepest darkest Punjab, Our trips to Pakistan were always adventurous and magical.
It was that coming-of-age summer I also discovered my love and passion for food, and it was in a big way influenced by my grandfather.
My grandfather was a larger-than-life character, I still remember his brilliant white Dhoti and Kurta he used to wear, the cotton cloth ironically brought from Holland and Sherry mill in Peebles, even though he had the biggest Cotton plantation in Punjab.
The summer days were long and hot, but when the heat broke around 5 pm he would get his staff to build a fire pit under the Peeple tree and when the embers glowed black hot he would then direct the staff to bring out the marinated game and meats and proceed to barbeque.
My favourite was the fire pit roasted lamb and chicken, the meat glistened in its juices as it cooked on the fire, every few minutes he would but off some burnt ends and hand it over to me to try, amazingly the taste would subtly change every few minutes at the fire worked its magic.
My grandfather would explain to me why the changes in taste happened which absolutely raptured me.
11 Woodfire
My wee brother, Goblees Foodwala, reminds me of my grandfather, he has the same physique and the same love for food, so when he heard about my story of the fire pit and my grandfather he took me to the Michelin stared 11 Woodfire.
See Omar has the same joie de vivre as my grandfather, my grandfather could have bought cotton from the local bazaar but instead, he imported it from Holland and Sherry, similarly, Goblees could have taken me to the local Nandos but his style was more Michelin stared 11 Woodfire.
As we entered we were greeted by the faint aroma of Hickory, Oak and Maple wood smoke, it was such a gentle and subtle way to introduce what was coming soon.
The interior of the restaurant was Jumeirah Jane meets Blacksmith chic, It was relaxed elegant industrial chic, with none of the stuffiness associated with the usual Michelin restaurants.
Sourdough & House Dips – Harissa, Green Olive Tapenade AED 43 £10
First up we opted for the Fire baked sourdough accompanied with harissa green dip and Olive Tapenade. The green dip was an excellent accompaniment to the fresh warm bread, buttery and fresh, the Olive Tapenade was equally delicious.
Chicken Wings – Soy, Chipotle AED 45 £10 8/10
The Chicken wings were usual as it was different, the marinade was sticky and sweet yet hot and spicy, The only way to eat them was to manhandle them, so very un Michelin.
The Meat kebab was absolutely delicious in its umami deliciousness, the tailbone fat was expertly mixed with lean beef keema, which gave a buttery nutty kebab, the smokiness of a kebab for all the senses.
The lamb Chops were the pièce de résistance, expertly marinaded was not to overshadow the hero of the dish, the lamb was tender to the extent of butteriness, with just enough fat to wingman the lamb, class!!
Yes, that’s right a burger, what is this sorcery you cry, a burger in a Michelin restaurant and yes the brioche but was light and spongy with a Wagyu burger which insanely actually lets itself into a burger due to its marbling.
crème brûlée
The crème brûlée ticked the egg custardy box, smooth and creamy with the ubiquitous burnt sugar topping…addictive
“bone marrow” dessert
This was Chef Akmal Anur’s playful personality, a chocolate and banana dessert made to look like bone marrow, Omar loved it but not to my taste
In Conclusion
11 Woodfire is basically fantastic, the true craftmanship is taming the wildfire to produce such nuanced and exquisite dishes. Chef Anur is down to earth with his complexity, a true master who does not flex due to insecurity. The focus is on playful taste and flavours rather than being modern for the sake of Michelin.
The Service was friendly and to the point, not overbearing and stuffy, however, the staff could have more knowledge of the dishes and allergins.
The Star of the Meal?
The Lamb Chops and the Wagyu burger in my opinion the star of the show.
The miss of the Meal?
This is like asking which of my 3 children’s my favourite, I usually say in jest I hate them all equally (by the way I love them all equally) I would say the bone marrow dessert, i am not a fan of banana and chocolate pairing, it was just convoluted.
Honourable Mention
The 11 Woodfire is a trailblazer in the cutthroat modern wood fire restaurant scene in Dubai, I would say it is better than 3Fils, or Orfali Bros, It just did its thing in an honest and delicious manner
Halal Rating
The Chicken, Beef, Game and Lamb are confirmed 100% Halal.
Alcohol 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 reviews.
Hey, Foodwala boys and girls… I hope you are all safe and well
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.
“I challenge you to a duel, sir!”
I have been away on a sabbatical ladies and gentlemen, but I am back
I was reading about the legendary duel between Richard the Lionheart and the Sallaudin.
When Sallaudin conquered Jerusalem after the battle of Hattim, King Richard challenged Sallaudin to a duel, The king boasted that he was so strong and his sword was so mighty, he could challenge Sallaudin to produce two items and if the King could not cut either of the items in half then he would admit defeat and he will leave Jeruselum and return back to England.
The wily Sallaudin accepted the King’s challenge, produced the metal rod, and asked the King to cut it in half, which the King did with his broadsword. The onlookers were amazed at the King’s strength and the power of his sword.
The King bellowed, is there anything else I cannot cut?
Sallaudin then proceeded to take out a silk scarf from his bag and asked the King to cut it in half, the king scoffed and proceeded to try to cut the delicate silk scarf but try as he might he could not do it.
The King got more and more exasperated until he was so tired he could not lift his sword, Sallaudin then threw up the silk scarf and cut the scarf in 4 with his agile and razor-sharp scimitar.
The King was humiliated and Sallaudin successfully vanquished the King and set Jerusalem free.
Today we are doing a restaurant duel, A Punjabi Lahori restaurant from Bradford and a Lahori restaurant from Tooting London. so who will win the inaugural Alfie Foodwala Duel and so securing the bragging rights?
We will judge it by similar dishes…Chalō śurū karī’ē (let’s start in Punjabi)
Mix Grill PindMix Grill Lahore Karahi
Today my Foodwala guest was Nassir Foodwala
First, off the Pind Mixed Grill, it included chicken tikka, seek kebab, lamb chops, wings, and masala fish.
The marinade was delicate and subtle, yet still flavorsome, usually pakistanis fall into the trap of over-seasoning the meat, thus defeating the primary purpose of marinading.
The grill of Lahore Karahi was again expertly seasoned, however, the grill was reheated rather than freshly cooked, leaving the protein on the dry side and slightly lukewarm in the center of the tikka.
So….7 out of 10 6 out of 10
Lamb Karahikarahi Gosht
Next up was the Karahi Course…The Pind Karahi came out of the blocks fighting, The Karahi was phenomenal, cooked with butter the nutty buttery taste is the trademark of a Lahori Karahi so imortalised by the Kings of Karahi from Lahore.
The lamb was soft and tender and the seasoning was on point.
The Karahi at the Lahore Karahi was a more perfunctory affair, more commercially mainstream.
The Pind Karahi was a clear winner by a knockout with an uppercut
So….9 out of 10 7 out of 10
In Conclusion
We conclude the duel between the Pind, Bradford and Lahore Karahi, Tooting, and the result is indisputable, a clear winner…PIND, Bradford, the Karahi was absolutely Phenomenal
The Service was functional and swift.
The Star of the Meal?
The Pind Karahi was in my opinion the star of the show.
The miss of the Meal?
The miss of the meal was at Pind as well, the chairs at Pind were the most uncomfortable I have ever sat at in any restaurant
Honourable Mention
The Pind held its own amongst the plethora of desi karahi restaurants, The Butt Karahi was the granddaddy of the karahi restaurants and Pind was close to that, Tayabs in Whitechapel is also a strong contender.
Halal Rating
The Chicken and Lamb are confirmed 100% Halal.
No Alcohol 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 reviews.
Wharf 02, Jumeirah Fishing Harbour – 1 Al Urouba St – Dubai – United Arab Emirates
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.
I once went to see the late great Nusrat Fateh Ali Khan in concert in Glasgow, as you can imagine Glasgow is pretty straight laced in terms of social conservatism, so the once old Nusrat started to sing his Qualis the atmosphere in the hall became electric, it was as if the audience was mesmerised by the poetic lyrics.
Mr Khan sang about how love is a greater intoxicant than alcohol… then something strange happened, an elderly “uncle” got up from his chair and with an aid of a stick shuffled to the front of the stage.
Firstly he took out a few notes from his pocket and reverently placed them in front of the Quali master as a token of his appreciation and then he started to gyrate, yes he started to dance, not in a disco or western dance but a dance of the mesmerised, he started to whirl like a Sufi dervish…one man, without fear of judgment or failure stood in front of the stage and started dancing. Then another “uncle” started to dance on his chair, and another and another until the hall was full of men whirling like dervishes in front of the master.
It was quite a sight to behold, and equally how a single act can kickstart a movement.
The point of the story is that the food scene of Dubai is dominated by behemoth 5-star hotels with its tightly controlled international restaurant scene, or restaurants opened under the banner of celebrity chefs who lend their name so restaurant owners can overcharge their customers and finally the franchised mall restaurants who bang out homogenized food.
However, there is a movement happening in Dubai – chefs and restaurateurs are breaking free from the safety of hotels, franchises and celebrity mentorships and are creating a movement – a portfolio of independent, quality destinations that resonate with Dubai’s community.
One of the trailblazers is Chef Akmal Anuar and his 3 Fils Emirati/Far Eastern restaurant, he turned his back on the safe 5-star residentship and ventured out alone into the tumbleweed wilderness of off the beaten track independent restaurant scene.
He is the first to admit that the risk in the early days nearly did not pay off and he struggled to get 4 paying customers a day, but he persevered and turn things around.
3 Fils has 20 cosy covers and the restaurant decor is what I can describe as fishing village industrial minimalist chic, with cosy brushed concrete walls and simple wooden benches.
The menu is a single card that doesn’t quite fit with the rest of the concept, It is cartoonish and illustrated, where the actual food is sophisticated and crafted. It is the only concept disconnect that I noticed.
I kicked off the proceedings with Scottish Scallops in Tiger Juice of Mandarin Soy juice and Sumac.
Scallops in Mandarin and Sumac Jus AED 52
The Scallops are notoriously difficult seafood to get right, any lapse in focus and the scallop is overcooked and becomes a rubbery mess, however, these scallops were in the Loch near Glasgow a few hours ago.
The scallops were oh so gently seared and placed in the “Tiger Juice” of mandarins, sumac and rice wine vinegar, and basically, it was absolutely divine, the buttery scallops lent themselves perfectly to then citrusy tangy juice, I loved it.
Spiced Lamb Ribs AED 54
The Spiced Lamb Ribs…nearly made me cry…they were so delicious, the ribs were seasoned to perfection and then cooked until they were falling off the bone with the merest nudge of the fork, the fat of the ribs had a nutty buttery flavour and with the seasoning, it was definitely a symphony for the tastebuds.
Dragon Sushi AED 42
The Shrimp Dragon rolls were next up, The Shrimp Tempura was accompanied by the Umami Korean gochujang sauce and pickled shallots, it was decent however the seaweed hair like garnish was disconcerting and should be asked not to be used, kind of spoilt the effort.
Fish Burger AED 62
The Fish Sandwich was a special of the day, the buttery brioche bun was the right bun to use and the slab of perfectly fried whitefish in batter was cooked endpoint and topped with kimchi gave the right about of acidity to cut the fried fish and buttery bun.
In Conclusion
If you want my 2 fils worth on 3 Fils,
I think Chef Akmal should be very proud of what he has achieved. The space is casual with a touch of industrial fishing drama. The setting is fantastic, overlooking the fishing harbour. The staff are Filipino efficient and friendly, and the food is cool, inventive, unpretentious and accessible.
The Star of the Meal?
My star of the meal was definitely Spiced Lamb Ribs…superstar
The miss of the Meal?
I honestly cannot think of anything, but maybe the hairy seaweed garnish…
Honourable Mention
So how did 3 Fils do against its peers?
I am going to broaden my peers’ horizon on this occasion
Definitely on par with Cranshak and Catch in Glasgow
I loved it equally as Gamba
Halal Rating
The Chicken, Lamb served in the restaurant and HALAL
Alcohol is NOT served on the Premises
Pork is NOT 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.
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
One of the most surprising places I have had Desi food was actually in deepest darkest Nathan Road, Hong Kong.
I was visiting Hong Kong with Benz Foodwalee and Mokee Foodwala and I had a craving for Salan Roti (Desi Food), so I called the Hong Kong Central Mosque and asked them where I can go for some desi food, If you ever want to find out the best places to eat ask the local mosque or a taxi driver, they usually have the finger on the pulse.
The Mosquewala said to go to Karachi Club in Chungking Mansions, Nathen Road, That sounded very grand, I was expecting something like the Gymkhana in London, Colonial elegance with amazing Indian food.
I was staying in the Mandarin Oriental in Central Hong Kong and asked the taxi driver to take me to the Chungking Mansions, the taxi driver did a double-take and asked if I really wanted to go there, I thought that was unusual, maybe it was very grand and I was not dressed appropriately.
The taxi dropped me off close to Chungking Mansions as possible, I asked a passer-by where it was and he pointed at the Rolex sign.
I walked up to the Rolex sign and all I could see was a grubby 60’s concrete building peppered with air conditioning units dripping condensation, the entrance was full of indeterminate African men hustling, It actually looked like Mogadishu or Lagos.
I asked one of the men where Chungking Mansions were and he pointed at the entrance, my heart sank.
I asked another Indian boy where Karachi Club was and he said follow me, I should have turned back then but I followed him into the bowels of the building, it got darker and darker as we went in and became seedier.
The boy/guide then came to an antiquated rusted scissor gate lift and beckoned us to get in, the lift was damp from some unidentifiable liquid, I should have turned back but for some reason, I walked into the lift, then the boy spent ages trying to close the liftgate as the rusted scissor gate kept jamming, that should have been reason enough to go back but I dumbly stood there with my wife and firstborn, I know dumb or what.
We then arrived a pich black floor and the guide beckoned us Gollum like to follow us “my precious” and we started to slowly make our way down the corridor, which was lit by a single flickering lightbulb, It actually reminded me of the corridor scene in the “Shining”
I was at the end of my tether and was turning back when “Gollum” grabbed my wrist, he was surprisingly strong for such a slight frame and I was about to go into the “fight or flight” mode when he showed me the old brass sight, defaced by graffiti and It said “Karachi Club est 1935”
He pushed against the heavy mahogany door and we were greeted with bright lights and a room full of families eating plates heaped with desi food, Lollywood music blared on the loudspeakers and GEO News played on the Screens.
The walls were painted with Lahori cinema characters,
To say I was surprised was an understatement, The food was absolutely delicious too.
The point of my story is that I drive up and down Eglinton Street four times a day and I have never noticed the Desi Dhaba Chaiwala, it is in a car park tucked behind a war wash with mo signage!
Desi Dhaba Chaiwala
I would never have thought it was a place serving food. This place was discovered by my friend and chief scout Shai Foodwala, on this many street food discovery treks.
The Interior is equally Punjabi Pind quirky
They call it “Pind Chic” apparently
The lady behind the counter greeted us with a list of her specials of the day, I asked her to bring one of everything!
Keema and Sabzi Samosa
We kicked off the proceedings with some Keema and sabzi samosas, the shortcrust pastry was a little soft and greasy, I use the samosa yardstick with Benz Foodwalees samosas, her pastry is always crispy and fluffy even when they are cold, the filling was delicious, fresh filling with just enough seasoning. 6 out of 10
Student Biryani
The house specialty was next up…called the “Student Biryani” from Karachi, the cubes of Chicken was a wee bit dry, however, the biryani rice themselves were full of flavour and seasoning, you can tell that the biryani was freshly made without the use of “biryani powder” as it did not have the overpowering cardamom flavour in it. excellent effort if only the chicken was not overcooked
7 out of 10
Keema Mattor
The keema mattor was delicious, the mince was delicately spiced, rather than the overpowering of most restaurants, the green peas were not the cheap ones from Lidl, rather the plump frozen ones from Birds Eye.
Simple no-nonsense Keema Peas is an art in itself, It is like an artist knows when to stop painting a picture before he/she overdoes it 7 out of 10
Lamb Chops
The lamb Chops ware sauteed in some masala and Shallots, the lamb itself was brilliantly tender and soft, the masala was seasoned as not to detract from the hero element, Usually, the Lamb is over seasoned to mask the aroma of the lamb… go figure, however, this was made with panache and skill 8 out of 10
Tarka Dhall
The Dhall was another exercise in restraint, the Moong Dhall was folded on roasted spices and shallots but was not oily or greasy, I prefer my dhall being masoor (orange lentils) but this was an excellent effort 7 out of 10
Aloo Paratha and Roti
To scoop up all the delicious salans (curry) was a decadent Aloo paratha, again not greasy yet with soft pillowy potato staffing, not over maslad, a wee bit crispy and crusty, yummy 8 out of 10
In Conclusion
In conclusion, Desi Dhaba Chaiwala was a revelation, the food was fresh and delicious, even more, remarkable was it was prepared in such humble surroundings. It definitely gave restaurants a run for their money.
the staff was friendly, efficient, and good humor, the wee Dhaba was chilled and quirky, you could tell it was a labour of love.
The Dhaba is full of colour and fun.
The Star of the Meal?
The Lamb Chops and the Aloo Paratha
The Miss of the Meal?
Possibly the Samosas, as everything else was so good.
Honorable Mention
So how did Desi Dhaba Chaiwala do against its peers?
For somewhere so humble and basic, the food punched way above its weight, In my opinion, the food was like the Hazara Dhall in Faisalabad or Ravi’s in Dubai, not the Karama branch but the Original Satwa one.
or closer to home, Yadgar
The food was like “homemade” without the cliche
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 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.
