Go light with shish taouk nad stir-fries

Forget biryanis, Chettinad, dal and rotis, say foodies in the city who seem to have got bored of the usual culinary offerings. They have been exploring options and it looks like Lebanese and pan-Asian have topped their list this season.

DNA spoke to foodies to find out which their fave Leb/ Mediterranean and pan-Asian restaurants in the city are and delicacies they enjoy the most.   

Waseem Khan, photographer
He feels the two cuisines make it to his list because, “They suit our Indian palate. The feel these cuisines offer — the spices used and the preparation is similar to our cooking style and fits our eating habits — especially Mediterranean.”

For Lebanese/ Mediterranean: Ranoosh
Fave dish: Falafel (deep-fried ball made from ground chickpeas, fava beans), hummus (spread prepared using cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic), shawarma rolls, moutabal (roasted eggplant tossed with tahini and olive oil), and tabbouleh salad (bulgur tossed with parsley, mint, lemon juice and seasoned with olive oil)
For pan-Asian: Blue Ginger at Taj West End
Fave dish: Soups, fried prawns fresh coconut with chilli and tamarind, stir fried fish rice

Beena Patre, interior designer
She picks these two cuisines because, “I love salads and Mediterranean and pan-Asian menu offer the best options in the two categories.”
For Lebanese/Mediterranean:  Fava/Olive Beach
Fave dish: Mezze platters, served with pita bread and dips
For pan-Asian: OKO at The Lalit Ashok
Fave dish: (Customised) Singapore noodles with lots of green veggies in black bean sauce and lemon grass ice cream for dessert.

Manoviraj Khosla, Fashion designer
He says, “I love yummy, quality food and the two cuisines offer just that.”
For Lebanese/ Mediterranean: Mezzeh
Fave dish: Shawarma rolls and baba ghanoush (eggplant roasted, mashed and mixed with virgin olive oil and various seasoning)
For pan-Asian: Shiro
Fave dish: Sashimi tuna (thinly-sliced raw fish served with Kikkoman soy sauce, pickled ginger and wasabi), mahtani chicken, hibachi rice (Japanese fried rice with shitake mushroom), and laksa fish (fish simmered in creamy coconut-flavoured sauce)

Paresh Lamba, Fashion designer
Also an ardent foodie, he has been to and tasted various cuisines at many places and feels that any dish can be prepared in a healthy way, but he chooses pan-Asian and Lebanese  because, “The two cuisines have a lot to offer and many options that can be explored.”
For Lebanese/Mediterranean:
Olive Beach
Fave dish: Shish taouk (marinated grilled chicken on bed of saffron rice)
For pan-Asian: Rim Naam at The Oberoi
Fave dish: All salads and soups are a must-try, but the Yam Woon Sen glass noodle salad is my fave.

Ajit Saldanha, writer/actor
He feels that the dishes in these two cuisines are prepared to suit the hot climatic conditions and so, “It’s suitable for us because our weather conditions are very similar to the two regions. Be it Lebanon or Indonesia — their meals are light and flavourful and are served in small portions,” he says.
For Lebanese/Mediterranean: Persian Terrace, Shawarma King, Arabian Delight
Fave dish: Shish taouk, hummus and baba ghanoush
For pan-Asian: Republic of Noodles at Lemon Tree
Fave dish: Red snapper and bo lac beef

Chef and restaurateur, Abhijit Saha says, “Both the cuisines use a lot of vegetables in their offerings. Also, the use of fat and spices is very minimal. This works very well for the summers and makes for a healthier approach to food.” Though he says, one must know what to choose. “Be it pan-Asian or Mediterranean, even they can be spicy and heavy so, you must know what to eat. Go for stir-fried and steamed dishes when it comes to pan-Asian and from the Mediterranean menu, pick mezzes and other dishes that are prepared using mild spice and have lots of summer fruits, vegetables and olive oil,” he adds.

Chef Ali Mkram of Ranoosh is from Syria and agrees that use of vegetables makes Mediterranean meals very light. “We lay emphasis on salads and vegetables like eggplant, artichokes, squash, tomatoes, legumes, onions, mushrooms, okra and zucchini, are used extensively in our cooking,” he shares.

Chef Rohan Malik of Medici says the way pan-Asian dishes are cooked makes them best summer meal option. “Apart from their quick cooking style, ingredients like lemon grass, ginger and garlic, which are considered good for the human body, especially during summers are used prominently in pan-Asian dishes,” says Rohan.