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SAHARA STAR – NAMAK -THE INDIAN SPECIALITY RESTAURANT – PERSIAN FOOD FESTIVAL

THE FLAVOURS OF PERSIA HAVE ARRIVED AT SAHARA STAR.

PERSIAN FOOD FESTIVAL- THE SUCCULENT DELICACIES WITH THEIR TANTALIZING AROMA HAVE TRAVELLED ALL THE WAY FROM PERSIA TO PLEASE YOUR TASTE BUDS… I WAS INVITED TO INDULGE IN THE AUTHENTIC PERSIAN CUISINE SERVED AMIDEST THE MYSTICAL AMBIENCE CONJURED UP AT NAMAK – INDIAN SPECIALITY RESTUARANT … AS A MASTER  CHEF FAME… AS A FOOD BLOGGER  TO TASTE THE TRADITIONAL BLEND OF LUSCIOUS FLAVOURS AWAIT YOU.

 

THE PERSIAN FESTIVAL IS FROM 24TH FEBRAURY TO 12 TH MARCH 2017.

VENUE :NAMAK- THE INDIAN SPECIALITY RESTUARANT ..Namak,  – THE FATHER OF THE NATION PICKED UP A PINCH OF SALT AND KINDLED THE NATIONS FREEDOM MOVEMENT.

HE SPARKED SUCH A SPIRIT THAT TENS OF THOUSANDS OF INDIANS COVERED 240 MILES ON FOOT.

AS HE QUOTED THE VERSE FROM THE HOLY BIBLE, IF THE SALT LOSES ITS SAVOUR , WHEREWITH SHALL IT BE SALTED? … THE JOURNEY CALLED DANDI MARCH TOOK TWENTY THREE DAYS AND HE BROKE THE UNFAIR SALT LAW ON 6TH APRIL ,1930..

AFTER ALL ITS  THE FAIR AMOUNT OF SALT THAT BRINGS OUT THE ESSENSE OF ANY CUISINE.

NAMAK.

SALT.

Sahara Star’s Indian specialty restaurant truly reflects the spirit of progressive India. Contemporary in design and ambience, this restaurant will charm you with traditional flavours and the art of Indian hospitality. Specialising in Indian cuisine, this restaurant captures the authentic flavours of Lucknow and Hyderabad. Namak creates a truly fulfilling experience for you and your family through unmatched Awadhi and Hyderabadi flavours for lunch and dinner

 

RS. 2000 PLUS FOR VEG MENU

RS. 2200 PLUS FOR NON VEG SET MENU

LUNCH FROM 12.30 PM TO 3.00 PM

DINNER FROM 7.00 P.M. UNTIL MIDNIGHT

 

With a history of two and a half thousand years, Persian cuisine, now known as Iranian cuisine, is replete with strong scents and flavours. “The food at the courts of ancient Persia included stews flavoured with cinnamon, mint, and pomegranate, stuffed fruits and vegetables, and tender roasted meats. These dishes have influenced India too,” says CHEF. @REHMAN , AND CHEF. MONA …

Before you tuck into the feast, here’s what’s cool about Persian cuisine:
1) It is closer to Indian and Pakistani cuisine than Middle-Eastern as it uses similar spices and herbs, and relies heavily
on rice.

2) Saffron and other spices are hallmarks of the cuisine as it includes a herb platter featuring cilantro, mint, parsley, feta-like cheese and walnuts, served with every meal.

3) The recipes include generous amounts of dried and fresh fruits like plums, pomegranate, raisins and sumac
(a tangy powder made out of a berry).

4) The barberries or zereshk polo are a rich source of antioxidants including melatonin, which helps improve sleep and immunity.

5) “While dining at a Persian’s home, leave a little food in your plate after you finish eating. The host considers it his duty to provide more food than you can eat,” says  CHEF. REHMAN AND CHEF.MONA

As per my knowledge, this is the first time any hotel has come up with the idea of serving persian food. I had to visit for this and satiate my knowledge bud. I reached on the THIRD  day of the festival and trust me the restaurant was flooded with the curious eyes. A week long festival has rich flavours of Persia prepared by guest Chef. REHMAN AND CHEF.MONA ..

BOTH THE CHEFS explained the key elements of cooking the same. Usually the food is colorful and basic. Recipes are not played around much. Fresh herbs are majorly used along with fruits such as plums, pomegranates, apricots, and raisins. Typical Persian main dishes are combinations of rice with meat, such as lamb, chicken and also with vegetables. Balance in taste is acquired by mixing flavourings like saffron, dried lime, cinnamon, and parsley delicately and used in some special dishes.

Was happy to see the balance affair of dishes. Vegetarians too had lots of choices.

STARTED WITH WELCOME DRINK – ZAFFRON SHERBAT -A sweetened, floral-scented infusion of Saffron. A Sharbat is an Middle Eastern floral or fruit drink of often created from concentrate.With soft, Arabic music playing in the background it was a wonderful experience.

SOUP E JAO – BROTH OF LAMB WITH BARLEY, PARSLEY AND CARROR – BUT FOR ME INSTEAD OF LAMB CHEF ADDED FRIED POTATOES WEDGES  -soup was quite filling. Made with BARLEY , thick soup was filled with healthy ingredients….IT WAS AHAAAA….Step into this beautifully made restaurant and  i feel like a royal with their fine cutlery, impeccable service and of course lovely food.

All had a distinctive flavour and texture.

Moving on to the main course with less space in tummy, could not control but tried BADEMAJAN PULAO – PERSIAN PILAF,FLAVOURED RICE WITH SAFFRON, SLICKED POTATO AND EGG PLANT..

. Mild sweet flavour with fragrant water was making the bowl full of aroma and taste. Must try! Each and every curry I tasted, was just perfectly balanced with fragrance and flavour.You must develop a taste for this, you might not like it in the first go.

DAL ADAS- BLACK LENTILS COOKED WITH POTATOAND SUMAC, TEMPERED AND OLIVE OIL-Mild and delicious, a perfect palette cleanser. This daal was quite delicious.

PANEER FASENJAN –  DICED COTTAGE CHEESE CUBES SIMMERED WITH POMEGRANATE ,POWDERED WALNUTS, AND MILD SPICES..was quite new to my tastebuds. Not the usual spicy, tomato based gravy were used to having. Again you need to develop a taste for this.

As they say the best part of a meal are the desserts, the Persian desserts don’t disappoint.Persian food is a much to be explored cuisine in India. Its rich and varied flavours must be encouraged and propagated.

 

Cherry on the cake was the Baklava, a flaky pastry with sugar syrup and some dry fruits. You need to eat this to believe me. One of the best one , more like a pudding, had healthy nuts and had classic taste but Baklava was a clear winner.

 

Packed with a colorful and healthy variety of ingredients, Persian cuisine is known for its freshness and deliciousness.

VEG STAT ZAFFRANI PANEER KEHBAB GHARTHI TANURI (MUSHROOM) VEG MAIN PANEER FESENJAN KHURESH BAMIJAN (LADY FINGER)
ROTI NAAN – E- BARBARI
NAAN-E- KIRMANI
SWEETS
HALWA –E- SHEER
GHOTAB HALWA
TAKHMEMORG

Location & Parking: Elite diner located at the centre of city with valet parking.

Ambience: Positive. Open kitchen with comfy seating is well-maintained.

Food Variety: Positive.

Taste: Positive. Simple yet bold flavours sings well, if the few glitches were perfected then the dining experience shall be complete.

Quality & Quantity: Positive. Overall food quality and presentation is commendable.

Service: excellent

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