Culinary consultants say that to examine the seriousness of a Middle Eastern restaurant, style their hummus. Grainy, garlicky, little sour-y and mayonnaise-y dip could also be precisely what you need to see alongside pita bread or roasted hen steak. All nice Middle Eastern eating places, those that encourage you to select up hour-long drives to succeed in there, are inclined to labour over to make this mealy paste a delight as tirelessly as an Indian chef may over his dal makhani. A nice hummus ought to by no means be taken without any consideration!
So it was after I was on the newly-opened Middle Eastern restaurant, Syrah at Hyatt Regency, New Delhi, hummus was the highest ingredient on my guidelines, adopted by others. Soon a line of salads, starters and a few traditional Middle-Eastern staples crowded my desk in a no-frills, elegant environment. Think grilled shish taouk, vibrant and healthful tabbouleh, ethereal falafel balls, mouth-watering shawarma and grilled kebabs served with creamy hummus. First was the salad platter: Taubouleh, Fattoush and Wild Rocket Salad. Chock filled with inexperienced herbs, tomatoes and crushed wheat, tabbouleh was a refreshing salad filled with daring flavour. Fattoush had chopped greens with garlic, pomegranate molasses and toasted pita croutons. But my favorite was the wild rocket salad that was an ideal combine of untamed rockets, crimson onions, contemporary tomatoes, pomegranate molasses topped with lemon juice.
Next, I moved to the chilly mezze platter that a number of the chef-special objects – Wark eneab (grape leaves full of rice, tomatoes, onion and parsley cooked in olive oil), Muhamara (crimson capsicum with chilli, breadcrumbs, nuts, lemon juice, olive oil and pomegranate molasses), Rehab (charcoal-grilled eggplant salad), Beetroot Moutabal and hummus. The platter was served with fluffy pita breads. Suffice to say, the platter was filled with consolation and flavour. The hummus was splendid – a hoop of silky, ethereal purée with chunkier, denser stuff and olive oil, and smears of spicy, smoky harissa and inexperienced puréed herbs.
What subsequent was the healthful combined grilled platter – lamb chops, hen cubes, lamb cubes, hen steak, chargrilled prawns, grilled tomato with lemon juice. I concluded my meal with a tasty number of desserts – baklava, heat date cake and vanilla ice cream with crushed pistachios. While the nice and cozy date cake was a delight to have on a cold November evening, baklava was the right showstopper!
Manning the kitchen is Chef Mohamed Hussein Ibrahim Kassem, who was beforehand in Dubai. He claims that al his dishes are genuine Middle-Eastern, impressed by his mom’s kitchen. The restaurant additionally has a powerful record of traditional wines to select from.
Syrah opens to the general public on 27th November 2020.
Where: Hyatt Regency Delhi, Ground Floor, Bhikaji Cama Place, New Delhi
Price for 2: INR 3,500 plus taxes for meals solely.
About Shubham BhatnagarYou can typically discover Shubham at a small genuine Chinese or Italian restaurant sampling unique meals and sipping a glass of wine, however he’ll wolf down a plate of piping sizzling samosas with equal gusto. However, his love for home made meals trumps all.