Tag Archives: culinary

Making Maki at Meisei (Sushi 101)

4 Jul

To constantly learn is to constantly evolve into something higher, stronger and better.  In my own quest of learning new, wondrous things about food, I have resorted to the online world most of the times. But sometimes, you need that hand holding especially when it comes to learning a new cuisine. Japanese has been and will be my most favourite cuisine outside of Indian cuisine ( ofcourse!).  Few weeks back, I was invited to a ‘Maki ‘ assembling demo at Meisei which I gladly accepted because I wasn’t going to pass up such a wonderful opportunity to learn how to make Maki from an experienced Chef such as Chef Micheal Sang -Kyu Lee.


Source: Google image

Meisei in Adliya, opened in early 2013 and offers its diners a combination of gourmet  Asian flavours and an elegant surrounding to enjoy them. The diverse Japanese-Korean-Chinese fusion menu is prepared by top chefs to create an exceptional dining experience, with dishes that offer an interpretation of modern Asian cuisine that can be enjoyed across cultures. When I reached Meisei on a boiling Wednesday afternoon, I was too exhausted from the heat. But the cool interiors and the smiling staff put me in a good mood instantly. They were just about to begin the demo and I realized I had the company of  5 other ladies who looked very eager to learn.

Chef Micheal has a sense of humour that put us all in great mood. I wasn’t overly intimidated to learn how to roll the Maki but his easy -going manner definitely helped enjoy the task more. I observed that we had a table with prepared ingredients in front of us and all we had to do is to assemble the Maki. That was so simple!

I underestimated.

Japanese is a cuisine of refined, subtle and balanced flavours. Other than the Wasabi’s pungent, powerful attack on the senses, nothing else really screams for attention. It is almost like sitting in meditation and enjoying  ‘being in the moment‘.

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  The demo began with Chef Micheal explaining to us about the important elements of Maki – making:

1. The balance of flavours is key

2. Prepare in advance – chop the vegetables/ fruits/ fish/ into  julienne and ready to use

3. It is the rice that lends all the real flavour to the Maki ( The cooking of the rice wasn’t included in the demo. It was provided to us, ready to use)

4. Finally, the most important element is to be gentle and subtle with your fingers. (Chef Micheal had an funny trivia to share about his own Maki making experience where he said it makes his wife very jealous when she watches her Chef husband handling the Maki  with such tender care and love). So that is how nimble -fingered one has to be while attempting to learning this art of great finesse.

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Uramaki – rice on the outside and the seaweed paper and filling on the inside

We tried creating two types of Maki –

1. The hand roll – which is the regular Maki has the Nori( seaweed paper) on the outside and the rice and the filling vegetables/fish inside

2. Uramaki – (the inside out roll) – This is the type of Maki with the rice on the outside and Nori ( seaweed paper) and the filling of avocados/cucumber/ cooked white fish on the inside

I followed Chef Micheal’s instructions very carefully and tried to emulate his actions but obviously as a first timer, my Maki was not the best. But I enjoyed working with my hands.

Making Maki is like craft. 

But like all craft, Maki demands its share of practice and intuition.

Chef Micheal has collected in his culinary repertoire, a world of experience ( literally). His Maki flavours are reminiscent of the different cultures and of different nations that he has worked in. All the flavours play together so well that, not only does the Maki look like ‘work of art’ but also indulges the tastes buds, making it quite addictive. My own amateurish attempt tasted wonderful with all the flavour notes in place to enjoy after an hour of rolling and assembling.

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From the picture above it is quite evident that even while you roll your Maki well, cutting on it into pieces is actually quite tough. However careful you are, the knife slips and the Maki roll gets squeezed. That is when I take home a lesson; it is the simple looking things in life that demand so much attention and care. And if we give that love and tenderness, it cannot help but blossom.

All in all, it was great experience learning how to assemble the Maki under the tutelage of Chef Micheal and also interacting with the other ladies at the demo. Since I am the only Maki lover in the family, I doubt I am going to practice this at home. If you are interested in learning how to make beautiful Maki, you ought to immediately enroll after Ramadan at Meisei. 

Meisei Address: Building 951, Road 3830, Block 338, Adliya

Phone number: 1700 7770

Website: http://www.meiseirestaurants.com

Social Media: @MeiseiBahrain

The last of my bucket list : Khandvi

18 Jan

How much I enjoy cutting off items on my list! I don’t regard myself as some one with an OCD yet when it comes to making plans and lists, I may just be one. The final item on my list which I finished before the end of the year was Khandvi. Khandvi is a savory snack from the Indian state of Gujarat. I am extremely fond of Gujarati food because I was brought up there. Though my roots are in Kerala, my heart is with Gujarat. I speak and write fluent Gujarati but not my mother tongue which is Malayalam. Every October, during Navratri, I pine to go to Ahmedabad (where I did my Engineering degree) to enjoy the 9 days of festivity. Then comes Uttarayan, the festival of kites in January which I miss more than ever. When I think of Gujarat, I think of vibrant colours, cheerful and hospitable people and lip smacking food. Gujarati food tends to be sweet, even the savory ones. It is believed that a meal is not complete until it encompasses all the tastes of savoury, pungent, sweet, bitter and tangy. This holistic approach to food makes Gujarati food satisfying.

K2My mother mastered a lot of typical Gujarati recipes including dhokla and handvo. I have never managed to get any of these right at the first attempt. It only means these recipes are a bit tricky to master and require considerable practice. I had a similar experience while making Khandvi where it took me to two back – to- back attempts to get it right.

K4Khandvi is prepared usually from bengal gram flour but it can also be made using moong dal/ mung bean flour as well. The flour is mixed thoroughly with yogurt or butter milk and spiced with tumeric and ginger-green chilly paste. This is cooked on a low flame until the flour-yogurt mixture is done well. There is a test to figure out whether the Khandvi will roll without breaking. For that, you need to scoop a spoonful of Khandvi batter and apply it on a greased plate ( with oil). Let the Khandvi cool and with delicate fingers try and roll it out. If the Khandvi does not roll it means the batter is not done and needs more cooking. Sounds easy? Its NOT!! After rolling out the Khandvi, it is tempered with sesame seeds, mustard seeds, dried red chillis and curry leaves. The final touch is to garnish it with chopped, fresh coriander leaves and fresh grated coconut.

Khandvi should melt in your mouth! Mine did and I was happy the way it turned out.

K9I used the Late Tarla Dalal’s recipe – the pioneer MasterChef of India. She passed away last year leaving behind a legacy of amazing regional recipes and ‘Continental’ ones too. If you want to take a look at Tarla Dalal in action, here’s the link.

Here’s the recipe for people who are intrigued enough to try it themselves. It is a great recipe and so simple too. But simple doesn’t always mean easy.


Now that I cleared my bucket list, I was meandering  around my statistics and discovered what my top 5 recipes posts have been in 2013.

1. The Apple turnovers

apple turn overs

2. The Blueberry Swirl Cheesecake

blueberry swirl cheesecake

3. Poached eggs in baked beans

poached eggs

4. Flourless Chocolate – Orange Cake – Nigella recipe

choc orange

5. Chocolate Mousse

chocolate mousse

It has been a fantastic year for me as far as my culinary achievements go. Crossing off a culinary bucket list, visiting France and enjoying oysters  on my birthday, contributing recipes and other food related articles to magazines and attending several food related events in Bahrain have been the highlights. All this reflection and contemplation on the year gone by only tells me that there is so much to do in 2014 that I can hardly wait to start. I take this opportunity to thank each one of you readers of  my blog who take time out to come to my space and leave your thoughts in the comments section. Reading these comments always, ALWAYS  makes my day. It only means that you do enjoy my words and this creative space of mine. Thank you again!

……and I learnt how to pipe and frost

28 Dec

I am happy to announce that I completed the last of my culinary bucketlist items yesterday. So the 2 posts that would follow after this one would be all about my culinary bucketlist for this year and I have quite some stories to tell.

At the risk of repeating myself over and over again, I  have to say this again, when you truly want something the Universe will find a way to make it happen. Given my hectic work schedule it was nearly impossible for me to attend any piping classes because most of them happen either in the morning or in the afternoon. Since I am not the most artistic person on earth, I could never grasp the subtle art of piping by watching youtube videos. Must I also add, I never had a lot of patience to do so either. So the piping exercise on my bucketlist seemed like the most daunting one for all the reasons mentioned above. But then like I said – the Universe came to my rescue. Through a colleague of mine, I stumbled across Gehna’s wonderous Facebook page. I gasped and sighed at the beautiful piping work and the creative fondant work that Gehna has showcased on her page. I made up my mind to ask her to help me out. Even if it meant I had to beg and plead.


A rosette with a 2D star tip

Well, I didn’t have to do any of that. Gehna was kind enough to oblige and she offered to help me with the basics. Gehna runs a home cake baking business in Bahrain. Her Facebook page will give you details of how you can contact her. Her specialty is eggless cakes and her pretty fondant ‘concept’cakes/cupcakes. Make sure you check her facebook page and book orders with her for your next big celebration. I guarantee you that you wouldn’t be disappointed.

Bouquet with a 18 star tip

Bouquet with a 18 star tip

Now back to my piping class-

Gehna and I spent nearly 3 hours going over the basic piping and frosting concepts. I learnt essential basics like :

  • How to fill a piping bag;
  • How to hold it and maneuver it;
  • The different types of piping tips and the effect that they produce such as the
  1. Star tips – 1 m , 2D, 18, 21 ( are useful to make rosettes, bouquets and shells etc)
  2. Round tips – 2, 12 ( make rose buds and beads)
  3. leaf tip – 352 ( leaf designs)
  4. petal tips- 104 ( rose petals)
  • The different types of support paraphernalia meant for piping such as – nails, stoppers, couplers, turntables etc.;
  • How to pipe – ofcourse!
  • Practiced different designs over and over again;
  • Learnt how to pipe cupcakes with designs that would suit them;
  • Learnt how to ‘crumb coat’ a cake before frosting it;
  • Made decorative chocolate flowers; – my favourite!

Shell design (left hand side) and petal design (right hand side)


Chocolate Rose in bloom

Chocolate Rose in bloom

Frosting the cake and then decorating it with chocolate roses and sprinkles

Frosting the cake and then decorating it with chocolate roses and sprinkles


There are various technical points to be kept in mind while piping such as the angle at which you would hold the piping bag, the amount of pressure to be given, the distance between the cupcake /cake and the piping tip, the consistency of the buttercream/frosting etc. A 3 hour session was like a movie trailer for me; just enough to whet my appetite. With Gehna’s help and guidance, I felt confident that I am not completely hopeless as I thought I was. I feel inspired to do a ‘Wilton cake decorating’ course in the future when I have some time on my hands but in the meanwhile, I can hone my newly acquired piping skills by practicing as much as I can on the cakes and the cupcakes that I bake at home.

A big thank you to you, Gehna. I am grateful that you ever so kindly agreed to help me cross this tough one off my culinary bucket list. I dedicate this post to you. Cheers to your future cake empire!!

P.S. you are yet to let me know what you want!


A Macaroon Masterclass at Culina Bahrain

10 Dec

How many of you believe in the law of attraction?

I do completely and have done so way before ‘The Secret ” or any such book came about. It was a quiet sort of an understanding I developed while growing up where I believed that if I wished too hard, what I imagined may most definitely come true. As a child it meant, squeezing my eyes as tight as possible, stopping my breath for a bit ,focusing hard on the subject and wishing very, very hard. In that moment of focus I could clearly imagine it coming true and lo, behold it did!! (well, most of the times). When it didn’t I conveniently forgot about the wish and got on to wishing for something else. Somehow in my growing up I have left behind my innocent musing and wishing technique. I do not squeeze my eyes, don’t stop breathing and I don’t focus too hard anymore.

But when I got this email from Fabrice of Culina asking me if I would like to do a Macaroon class…I squeezed my eyes shut and stopped breathing. I didn’t have to focus very, very hard because my wish had already come true. If you have been following this blog you would know I have been obsessed with my bucket list lately. One item on the list filled me with great fear – Macaroons. Oftentimes I thought I have taken on way more than I can handle. But then Universe has its own sweet way to bring to you what you so fervently want. And the Universe knew I was scared of the task and I needed help which came in the form of Fabrice’s invite to attend his infinitely enjoyable Macaroon Masterclass.

The class was to be at the end of a work day. Despite that, none of the trials and tribulations at the work front could dim my excitement of attending the class. I arrived a bit late due to some insane traffic problems to find that the class was already in progress.


The Chef conducting the class was none other than Fabrice. With his infectious enthusiasm it was difficult to keep any reservations ( not that I had any) towards getting on with the task on hand.


All the attendees were given their own copies of Macaroon recipes and we were free to choose our equipment from the handsomely equipped kitchen at Culina. The pantry was stocked with all kinds of chocolates and other baking staples. I chose to make the Chocolate Mocha Macaroons and under the expert guidance of Fabrice, quickly made the chocolate ganache filling and kept it aside to cool. He told all the tips and tricks required to make any macaroon baking attempt a success.



CMM4Starting from the right way to measure ingredients,  to mix the dry ingredients, the do’s and don’ts with respect to mixing the dry ingredients with the wet ingredients – Fabrice told us all. To make the shell of the macaronage /shell of the macaroons, he gave us individual attention till we all got our macaroons in the oven.


Piping was another aspect of Macaroon making that filled me with dread. I don’t have the most delicate way of going about this exercise and am a master at making a mess… and a mess I made. But I piped, nevertheless. Tiny shells blossomed into shiny ones once they were baked.  Once the shells cooled down, we piped the filling into the macaronage/shell marking the end of our endeavour.

In my write up, I may have made it sound easy but it is far from it. Macaroon is perhaps one of the most technical recipe I have ever tried. If I would have attempted making them  on my own, I would have most certainly failed. Now, armed with the Culina experience, I can imagine attempting Macaroons at home.


As for the recipe, we attempted the Italian meringue recipe which makes amazing Macaroons. To see our Macaroons find their feet/crown was a culinary joy equal to no other. All the Masterclass participants ooh-ed and aah-ed over the end result. Ofcourse none of this would have been possible without Fabrice’s expertise and engaging teaching style.


The class lasted for 3.5 hours and it was a blast! I made some friends who are just as mad about baking as I am. Plus a certificate at the end of the course was like the cherry on the proverbial cake.


For all who are interested to try, the recipe is as follows:

Chocolate Mocha Macaroon


Ingredients for the filling

250 gms dark chocolate  53%

50 gms dark chocolate 70%

320 gms liquid cream

1 tsp Nescafe

60 gms butter, room temperature

 Ingredients for the shell

Macaronage- Part 1

270 gms almond powder

300 gms icing sugar

100 gms egg whites

30 gms cocoa powder

8-10 drops of red food colour

Part 2

110 gms egg whites

300 gms custard sugar

80 gms water


Prepare the filling first

  1. Boil the cream with Nescafe
  2. Pour on the two chocolates and mix well till the chocolate dissolves.
  3. Then add the butter and allow it to cool down before you can pipe it. We put it in a refrigerator for the time it took to make the macaronage.

Preparing the Shell

  1. Sift the almond powder and dry in the oven for 45 minutes at 100 C before use. This is to remove any moisture that might be trapped in the almond powder.
  2. Sift the icing sugar and the cocoa powder and mix together with the almond powder. It would be easier to do it with your hands. We were provided vinyl gloves to do this. Make sure all the three are thoroughly incorporated
  3. Add the egg whites (100 gms ) and the red food colouring in the almond mixture. Thorough mix it to form a slightly hard dough and keep it aside.
  4. Heat water and sugar in a sauce pan and use a candy thermometer to check the temperature.
  5. Pour the remaining egg whites (110 gms) in the mixer and wait till the sugar – water mixture shows a temperature of 115 C. When it reaches 115 C, start the mixer and beat the egg whites at high speed.
  6. Let the sugar-water mixture cook until it reaches 121 C( and strictly not more)and take it off the heat and pour the hot sugar syrup into the mixer that contains the egg whites (beaten).
  7. Beat the meringue until it is cold ( or atleast until room temperature). You can test the temperature by touching the base of the mixer container.
  8. Add the fluffy meringue mixture into the Macaronage in two times and mix well. I thought it was slightly strenuous but the dough that was very tough to start with became soft and pliable by the time I had finished.
  9. Pipe the mixture with 9mm piping tip over a silpat or parchment paper spaced 3 cm from each other.
  10. Bake at 140 C for 12 mins precisely.
  11. Let it rest to cool down or alternately or you can refrigerate it for some time
  12. With the help of a piping bag pipe the filling into one half of the macaronage and use the other to sandwich the filling.

About the Institute

One of its kind in Bahrain that is professional in every aspect of its operations and a brain child of Chef Alain Michel and Chef Fabrice Perrin

Culina is as much for  budding cooks/bakers as it is for the seasoned ones to learn the new tricks of the trade.

They have imported all the latest equipment from France and Italy that only professional Chefs use at work which would be available to students

Culina will ensure that once you enroll you will have the opportunity to explore a world of over 20 global cuisines—from the classics to those emerging in popularity

Some of the courses Culina offers are – Basic Training Kitchen, Bakery & Confectionery, Quantity Training Kitchen, Advanced Training Kitchen and Advanced Bakery & Pastry

(info from – http://www.culinabahrain.com)

For further enquiries, you can contact

Culina Cooking Art

Bulding No:715,Block 701
Road No:122, Tubli, P.O.Box: 616, Bahrain

phone: 17178951

fax: 17178952


Facebook- www.facebook.com/culinacookingart

You can contact their Office From 8AM – 9PM

Judging a Masterchef competition + Flourless Chocolate Orange cake

30 Nov

An exciting opportunity came my way when I was asked to be a guest judge for an Italian Masterchef competition. This competition was being hosted by Cucina Italiana in Bahrain. I have always enjoyed Cucina’s food and drinks and this was an opportunity I really looked forward to.


It was alright being invited to be a judge and all but I was completely ill prepared. Come to think of it, I didn’t really know how I could prepare myself. I ran myself some youtube videos of Masterchef Australia and observed a few judging scenes for the kind of questions to ask. I reached the venue dot on time to meet the participants and to understand the format of the competition.

The participants were to choose from the fresh ingredients provided by Cucina within 10 minutes and prepare a main course in 45 minutes in the restaurant’s kitchen. Most of the contestants, including me have never been inside a commercial kitchen let alone cook in one of them. It did feel daunting to me and I was wondering how the contestants were going to cope with the task.  But the restaurants Head Chef (who was also one of the judges for the evening) gave all the contestants a good brief about how to use the various appliances and some safety guidelines.

photo (1)

The contestants looked very confident and well prepared. They seemed determined to get past this ‘heat’ to go to the semi finals. I wouldn’t wonder at their eagerness because the grand prizes were that alluring. The prizes included a splendid trophy, a Masterchef apron, 6 months of free cooking classes at Cucina, the winning dish was to be added on the 2014 menu of Cucina Italian and much more.

photo (2)

It turned to be a lot of fun with the host of evening Peter Lyons (also a judge) at his sarcastic and funny best. He asked all the contestants difficult questions and put them in the spot a lot of times.The kitchen, where the contestants were busy working was being video shot so that the diners, guests and the supporters of the contestants could see them all in action on a big screen display in the dining area. I was thrilled to see the participants preparing different kinds of Italian style dishes which meant sampling and judging was going to be so interesting. The dishes that were being prepared included:

1) Stuffed chicken breast with sun dried tomatoes and mozzarella with a side of blanched spinach in  lemon and orange zest, garlic bread etc

2) Baked hammour (fish) and spaghetti Alfredo

3) Pumpkin rissotto

4) Tagliatelle pasta in tomato sauce and minced bacon

photo (3)The judging was to be done on the parameters of presentation, authenticity, balance of flavours, taste and portion size.

The stuffed chicken with sun dried tomatoes and mozzarella won the contest for the day. It was heartening to see the crowd cheer for the winners as the competition drew to a close. As a judge, perhaps I learnt a lot more than the contestants themselves. I appreciate their guts and their wits to be able to draw out a dish of such high calibre in 45 minutes. It is no easy task and I have observed it first hand. It would be interesting to note who goes through to the finals to win the grand prize. I sure hope it is one of the contestants from the qualifying rounds that I judged.


All this excitement wouldn’t mean anything without something as spectacular- sounding as a flour-less chocolate orange cake. This beautiful and truly beautiful cake has been unjustly languishing in my drafts for a long time. I thought there was no better time to bring it out to celebrate the glory of the culinary arts. Being flour-less renders this cake light and slightly guilt free. But then I shall back track and say that some things in life ought to be outright indulgent. This cake is indulgent from all the wonderful Valrhona French cocoa and baking chocolate it uses. It makes me so so sad that I used the last of them few months back and I can’t seem to find them anywhere in Bahrain. Flour is replaced by almond powder which gives the cake a generous nutty flavour which is oh-so addictive.


And, I almost forgot to mention that this beautiful, beautiful cake is a creation of my favourite cookbook author – Nigella Lawson. Only she can come up with techniques which sound dodgy— like boiling whole oranges and then pulping it all up to incorporate in the cake. Yet the outcome of such drastic actions is beyond amazing and then you realize that after all it is Nigella’s recipe and it can’t go wrong.

COC5I made this cake for my husband’s birthday in July this year ( and hence the candles in the pictures) and it is a pity that it has seen the light of day only through this post. Well it was destined to be posted with a special event as far as my culinary adventures go. Judging a Masterchef competition is certainly a feather on my culinary cap. I wish to participate in this competition as a participant in the near future to see what it takes to be a Masterchef.


Restaurant Review Project 23 – Beyroute

20 Aug


We are nearing the end of our 5 day Eid holidays bonanza and my view has had a 360 degree flip. At the start of the holidays, I was feeling underwhelmed about not going for a mini-vacation outside this hot country. I gave many a hints to my hubby who adamantly refused to take any. Well, there’s a reason why he didn’t. It is because we are going on our annual leave towards the end of October. Disappointed, that all the people I know were making the most of this 5 day break by visiting the nearby countries, I didn’t feel there was much to look forward to. Anyone who has lived in Bahrain would know that entertainment options are very limited. Eating out and visiting friends (if any) are the only two options given the weather at this time of the year.

So for one of the dinners we went to one of the restaurants that we always meant to visit but never got around doing it. Beyroute – which is a Lebanese restaurant on Budaiya highway has been one such joint. Budaiya has been an area where some unrest has been reported time and again and for that reason we had missed visiting Beyroute. But being legendary ‘foodies’ we decided to brave all the unrest and finally ended up visiting Beyroute. Was it a food journey worth risking our lives for , if you would ask; perhaps not. But having said that it would be only fair to admit that some of the traditional dishes were exceptional.

olives, fava beans, hummous

Beyroute is beautiful to say the least. When you enter the vicinity, you would be struck by how beautifully it has been done. There is something deja-vu-ish about its interiors but not it in the cliched sort of way. It is has a calming effect on the mood which in my opinion is because of the right kind of lighting and colors. The walls are adorned by classic black and white photographs of old Beirut. The seating is wooden chairs and tables which were slightly uncomfortable after sometime. For any fine dining, in my view, requires comfortable seating because people who come to dine aren’t in to grab a meal on the go but to enjoy the full length of the meal, savoring the flavours, making conversations and essentially enjoying the whole dining experience. And comfortable seating is definitely one of the main factors that ensures that people remain seated rather than shift uncomfortably after 15 minutes of being seated. So that was definitely one glitch in the whole dining experience.

Now for the food.

Beyroute diners are given steamed/boiled fava beans  and brined olives on the house. This was my first time tasting fava beans and I loved them. Somewhere they reminded me of green peas but their texture and taste is milder and more filling.

For starters we ordered the customary hummous with bread which was devoured soon. The silken hummous was excellent being the finest I have tasted in recent times. Bread was fresh from the oven. We also ordered for watermelon juice which wasn’t fresh and was laden with sugar inspite of having told the server that sugar was a strict no-no. For the main course, we ordered our individual dishes.

The first being the Spinach Manakeesh  which was sumptuous and belly filling to say the least with the generous stuffing of spinach and cheese stuffed inside the flat bread.     For my vegetarian friend, Falafel is staple at all Arabic joints and Beyroute was no exception. We were served crispy and crunchy falafel with a not so charming dip and pickled, radish, turnips and carrots.

Lentil soup with crispy, fried bread, Crunchy falafel

Our hearts were warmed with a hearty lentil soup served with wedges of lime and crispy, chips-like deep fried pita bread on the side. Our appetites were more or less satiated after this and a batch of fresh fries with ketchup.

While ordering, we didn’t consider the portions and soon realized that we had over-ordered because we had Grilled hammour platter, Fattet Djei ( a chicken dish in a deep bowl) and Fried eggs in olive oil to finish.

Grilled hammour was delightful with the flesh grilled to perfection with soft and crumbly fish meat spiced just right served with a salad on the side and a lip smacking dip.

The Fattet Djei (chicken in a deep bowl) and spinach manakeesh (down)

The Fattet Djei was a let down or maybe our palette wasn’t used to such  bland Lebanese dish. It just felt like some warm yogurt with cooked chicken, crispy, deep fried pita bread and fava beans with absolutely zero seasoning. After a few spoonfuls it was left on the side, ignored and untouched.

The fried eggs were comfort food at its best and I had ordered that for my daughter who showed very little interest unfortunately. She was content munching on the steamed fava beans and sipping on the sugary watermelon juice.

hammour and fried eggs in olive oil (lebanese style)

It was a lot of food of which the fish and falafel had to be doggy bagged.  The total bill came to 20 BD for 3 people, which is moderate considering the amount of food we had ordered along with a watermelon juice and a large bottle of water.

The staff was polite and most considerate except in the case of the watermelon juice. For some reason, I felt reluctant about sending it back because somewhere I knew they would probably bring the same glass back ( just a hunch from extensive experience of eating out at numerous restaurants)

Happy to announce that Beyroute has been SLICED!!!

Our experience has been above average in all the departments concerning the ‘ Eating out” process at Beyroute. Would we come out of our way to dine here; well that remains to be seen. Right now, when I ask the dinner attendees if they would visit Beyroute again, the answers vary from a strict NO to maybe ( if someone else is paying).

Now for the verdict;

Food – 3/5

Service – 3/5

Ambience 3.5/5

Overall – 3/5

Beyroute would see better days if they changed their seating to something more comfortable, probably serve liquor and deliver more value by revamping their cuisine to do justice to all the money they’ve spent on their splendid decor.

This is my penultimate Restaurant Review and with the 24th review, I would conclude my Restaurant Review Project. It has been such an exciting and long ( long , long long ) food journey that has over shot all the expected timelines. Nevertheless, it has been the most amazing one.

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