A Taste Round-up From Three Continents

Papparoti Buns, Almond Croissants & Tacos, OH YEAH!

What’s all the fuss about at Papparoti?

Nobody was really sure what to expect from Papparoti, the Malaysian franchise. Roti isn’t an all too exciting word but then the term bun started floating around and it was just best to wait it out and try for myself.

Afiyet Olsun: Turkish (food) invasion

The opening of Sölen Istanbul could not have come at a better time. Pakistan has become enamored with Turkish soap operas and this is the first legit taste of Behlül (the East’s sedate version of Christian Grey). Personally, the only Turkish man on TV whom I have a soft spot for is Dr. Oz. But that’s another article for another blog.

China Kitchen’s 'Londonese' food

Before there were fancy Italian and French restaurants, there were Chinese restaurants. It was a family affair to take one day out of the week for a taste of the exotic. It wasn't just about the food either, there was an ambiance which made the experience more authentic - red paper lanterns, dim lights, the clink of porcelain soup spoons on porcelain bowls. 

Monsieur in the Middle East: Chef Christophe Lerouy

Chef De Cuisine Christophe Lerouy (right) with Gabor, Chef De Partie.

Professionally trained in his hometown in France, Chef Christophe Lerouy has been working in some of the best restaurants around the world, most of them have at least one Michelin star; from the home of fine dining, France to America and from Singapore to the Middle East. Chef Lerouy brings his knowledge of the culinary arts to Abu Dhabi as Chef de Cuisine at Park Rotana Hotel’s Amador Restaurant and Cellar. He trained with Chef Juan Amador to perfect the vision that finally made it’s way to the Middle East.

I sat down with Chef Lerouy for some insight into his love of food and he shares a wonderfully simple fine dining dessert recipe.

Michelin star food in the heart of Abu Dhabi

The Etihad Blog Series: Amador Restaurant and Cellar at Park Rotana Hotel, Abu Dhabi

An array of Tapas at Amador Restaurant and Cellar

I thought the only way to experience molecular gastronomy was to wait years for a reservation to Heston Blumenthal’s The Fat Duck and Ferran Adria’s El Bulli which won’t open again until 2014. Luckily the Middle East is rising to the occasion like a chef’s perfect soufflé. Culinarily speaking Abu Dhabi is a literal global village – a combination of nationalities that can be tasted in the growing restaurant industry.

The LivEy Blog Series: A taste of things to come

LivEy is a portmanteau of Live and Etihad - a venture that brings together journalists, bloggers, Tweeters and photographers. It is about experiencing the city of Abu Dhabi through Etihad and the Abu Dhabi Tourism Authority, live!

That’s the literal definition. . . 

Bag A Bagel: Gourmet Bagels are the latest food trend to hit the nation!

Growing up in New York one of my favorite foods was the Bagel. The European bread was brought to the Americas by the working class immigrants and has found its home not only in modern-day America but around the world. The thin crisp crust and chewy doughy interior is trademark of the boiled and baked bread.   

Empress Market, Karachi with Photographer Kohi Marri

I have to be honest with you, I really don’t know much about Empress Market. My connection to this grand market, housed in one of the oldest structures in Karachi, is purely for its culinary value; meat, fish, poultry, vegetables, fruit, nuts and kitchen utensils -  it may have been the very first ‘supermarket’ of Karachi. 

The Deli: Five years and one great restaurant

On it’s fifth anniversary, The Deli has grown from a small sandwich shop to a bustling restaurant keeping true to its fresh is best philosophy.

The new interior is as inviting as the food and with its spacious renovations The Deli is celebrating its passion for gastronomy. 

It was five years ago that friends Tina Mehdi and Rabab Zaidi felt that takeout was scarcely fresh and fast, leading them to put their heads together to do something about it. Necessity is the mother of invention and that is what Tina and Rabab tried to do. Fresh bread, fresh ingredients and fresh salads made up the menu of their project which they called The Deli.

A trip to Dhoraji Market + Fish Recipe

It’s called Dhoraji. The famous Rangoonwala Hall leads you to the heart of the market as it slopes down to the even more famous gola ganda (shaved ice) stands. But blink and you’ve missed Dhoraji market.

Brain Freeze

A taste test of Omoré’s premium ice cream

Being an adult is great! I don’t have to ask anyone if I can buy two flavors of the latest Omoré ice cream. Though my family looks on with wide-eyed horror as I sit down to a taste test of a total of 1600 ml of ice cream in the name of research.

Omoré boasts Premium Diary Ice Cream in Tiramisu and Strawberry Cheesecake flavors. Yes, I do mean, boasts. Not all ice cream manufacturers have the audacity to write ‘ice cream’ on their packaging. To do so would imply the use of diary products so the legally non-binding term ‘frozen dessert’ is used instead. Since there is no Consumer Protection Agency or Food and Drug Administration to oversee these issues we’ll have to take Omoré on its word. Doing so shouldn’t be too hard since Olper’s is the sister company of Omoré which is the dairy range of products; both are owned by Engro Foods. If the ad campaign for Olper’s is anything to go by, well then, slender-waisted, pouty lipped, village belles collect milk from their cows and offer it to the pagan gods of the corporate world. Just saying.

Where's the Beef? At Meat One!

Meat One provides a clean and spacious setting for its customers 

In the days of the caveman one would have to hunt for their meat rather painstakingly and then butcher the entire animal, also rather painstakingly. Not much had changed in Pakistan either. We are not a nation of vegetarians, let’s be upfront about this. We love Nihari (shank stew), we love sticky Paye (mutton or beef trotters) and boy do we love our kebabs and botis!

Cuisine Confidential

Ayaz Khan owner of Okra opens up about his restaurant, food trends and staying a small business

The exterior exudes rustic and homely yet exquisite fine dining awaits diners inside

The small alleyway that has been home to Okra for the past eleven years is a clogged artery come the weekend. Expensive cars with anything but yellow license plates crowd around the humble exterior. While the restaurant exudes a rustic feel the food could not be more refined. Humble is also the man that has been the sole proprietor of this establishment - Ayaz Khan. He speaks like a man who is still looking for perfection, while his diners may say that he has achieved and maintained it. An open kitchen invites one’s curiosity to gaze entranced at the deft movements and precision of the skilled chefs, all adorning pristine white and the toque perched atop their furrowed brows. The entire operation looks very simple and clinical in its undertaking but that has only been because of the discerning eye of Ayaz.

Beef Kofta: Pakistani Style Meatballs in Gravy

A hearty dish of meatballs in a rich gravy. These koftas or meatballs are made of beef mince which must be further minced in a food processor with spices until a smooth paté texture is achieved. This process is very important as the meat's consistency will help the meatballs hold together as well as evenly distributing the spices within the mixture.