Seasonal Tastes, The Westin, Mundhwa has organised a Persian Feast that runs on until the 24th July, 2016. The brain behind this feast is Chef Subimon from Grand Sheraton, Bangalore who has curated the menu.

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Seasonal Tastes, The Westin

The B Team was invited for a tasting of the same and we happily obliged.

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Ambiance
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Ambiance

Persian cuisine uses fresh green herbs frequently along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Typical Persian main dishes are combinations of rice with meat, such as lamb, chicken or fish and vegetables such as onions, various herbs and nuts. To achieve a balanced taste, characteristic Persian flavors such as saffron, dried lime, cinnamon, and parsley are mixed delicately and used in some special dishes.

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Ambiance

Here’s a brief summary of what we had :

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Ash Adas

Soup

Ash Adas : A thick soup prepared with green lentils. It tasted quite similar to a dal soup.

Drink

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Doogh

We had the doogh which was the Persian take on the buttermilk. The drink had a minty flavor and was carbonated.

Salad

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Mezze Platter
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Mezze Platter

Mezze Platter : It was the star of the evening. A wide variety of mezzes with the most sophisticated presentation and preparation served with soft and fluffy pita bread, tickled our tastebuds.

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Mezze Platter
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Mezze Platter

Hummus, Babaganoush, Burani Spinach, Kashka Badanjan, Muhammara, Kashka Badigan were served and each of them tasted really beautiful with distinct flavours and textures.

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Mezze Platter
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Mezze Platter

Babaganoush is a Levantine dish of cooked eggplant mixed with onions, tomatoes, olive oil and various seasonings. Kashka Badanjan is a dip made of cooked eggplant and kashk (very firmly strained yogurt) while the Muhammara is a red pepper and walnut dip.

Starters

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Joojhe Kebab

Joojhe Kebab : An Iranian dish that consists of grilled chunks of chicken marinated in minced onion, lemon juice and saffron. The chicken was juicy, tender and packed a punch of flavours so subtle that we kept for asking more.

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Falafel

Falafel : Deep fried ball or patty made from ground chickpeas, fava beans, or both. It was crisply fried and had that unique texture from the chickpeas. It’s a must try for vegetarians.

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Kibbeh

Kibbeh : It is prepared using cracked wheat (daliya) minced onions and finely ground lean beef, lamb, goat or camel meat with Middle-Eastern spices (cinnamon, nutmeg, clove, allspice). Although it was a little overcooked, it had a good amount of spices infused in it which I liked.

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Fathayar

Fathayar : A small pie with filling of spinach and feta cheese in the shape of small samosas. They were literally like delicious bombs of flavour exploding in your mouth.

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Mahi Kebab : Barbecued fish with spices was perfectly cooked but a little over seasoned.

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Kibbeh, Fathayar & Falafel

Main Course

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Saffron Rice

Saffron  Rice : It is a dish made from saffron, white rice and also usually vegetable bouillon. It was an aromatic rice which can be had by itself but also really goes well with other curry vegetables.

Ghermeh Sabzi : It is a mixture of sautéed  herbs consisting mainly of parsley, leeks or green onions, coriander seasoned with the spice of dried fenugreek leaves. Another great dish with earthy herbs which tasted wonderful.

Ghereh Badanjan : It’s a stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with eggplant and served with rice.

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Irani Naan

A gigantic Iranian Naan was served garnished with sesame seeds.

Shawarama

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Chicken Shawarama
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Vegetarian Falafel Shawarama

We had the chicken shawarama which made use of the pomegranate molasses. The shawarama was juicy and flavourful. The vegetarian variant of the shawarama was made using falafel which is again a must have for all the vegetarians out there.

Dessert

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Bakalava

Bakalava – It is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire, and is also found in Central and West Asia. It was a lovely dessert and wasn’t too sweet. Lovely crunchy filo pastry along with the sweetness from the syrup was a match made in heaven.

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Omali

Omali – An Iranian rice pudding which faded out when compared to the mighty Bakalava.

It was a heavenly experience indeed.  A big thank you to Mariya and Sheeba from GolinOpinion for inviting us and Chef Subimon and Executive Sous Chef Gaurav Anand for hosting us.

Disclaimer: The invite was for a complimentary food tasting event. This review is a narrative of my experience at the event. The views expressed in this review are solely mine and others are more than welcome to agree or disagree with the same. The review is in no way influenced either personally or commercially nor has it been lifted, copied or plagiarized from any source however I have done my due diligence on the event via publicly available information on the internet.

All Rights Reserved.

Seasonal Tastes - The Westin Menu, Reviews, Photos, Location and Info - Zomato

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