Salaam

Critic´s Review

• Food: 3.5 / 5
• Service: 3 / 5
• Decor: 3 / 5

-By Odette Mascarenhas

A Middle East experience

One does not have to ride the sand dunes the way Lawrence of Arabia did. But like the muted glow of the dessert at night, with purple shadows orchestrating an evening to follow, there is a place which welcomes - Salaam Allah kum...with a promise of a feast and romance of a dessert. It is aptly named Salaam at the Living Room.

Decor

Open for dinner the velvety ambience sets the mood for the evening. Casual lounge style seating, although not air conditioned the breeze blowing through the restaurant will add new dimensions of the romance of an open air theatre. The bar which is within 'calling' distance of the diner responds with spirited fervor as you sit on those comfortable sofas indulging in a 'hookah' of your choice.

Food 1/2

Although showcased as an Indo Arabic restaurant-the idea was to present traditional fare from the North West region, succulent meat, and yoghurt. A browse through the menu will convince you to try out some of the traditional delicacies of the nomadic travelers.

So yours traditionally in this review will leave 'culinary caches' as the Bedouins nomads used to leave in the trees. Travelers were welcome to the food and water; they were familiar landmarks for those who followed.

Landmark 1:

The Arabic style hummus or the Cold cucumber pepper soup, an excellent way to start the evening. If the heat gets to you, sip on the chilled refreshing sharpness of the tomato based soup with that sliced black olive floating on top Nibble on the juliennes of pimento between every sip. It's a great feeling. The Arabic style hummus (hummus, babaghanouj and falafel) served with the simple preparation of Arabic pickle and poie. The chef has immersed himself into the 'culinary lore' of these nomadic travelers...beetroot carrot, greens in brine…so spice added. Another recommendation is the beetroot and fresh cheese salad. Chopped gherkins, pine nuts and Danish feta cheese tossed in lime. Sharp, smooth and tangy crunch as the flavors combine.

Landmark 2:

But if one talks about spice, remember that most of the spices used in Arab cuisine are emphasized in Indian cuisine too. The mutton kebab with souk spices and herb chutney... those succulent pieces of meat marinated in cumin, coriander, curd and tahini paste dipped in a mint chutney loaded with curd. Not a spiced tongue tingling preparation, but for those with no spicy expectations this dish is one to be highly recommended. For the spice factor try the Chicken Tawouk with herb yoghurt. The chicken marinated in tomato paste, yoghurt and paprika accompanied by onions dusted with pomegranate powder and spiced mint yoghurt chutney. The shasklik style chicken when combined with the chutney and the crunchy onions…..stated to be a true Bedouin preparation.

Plus and Minus

The chefs have understood the art of culinary compatibility-acceptable portions and tastes that gel with our home cooked food. The meats are par excellence but the mustard fish was a bit of a 'let down'-great marination but lacked in providing the same 'delight' that the other preparations had. But then again the Arabs were well known for their meats, not fish. Perhaps that preparation is on the menu to keep the locals satisfied. The Mezze platter is great..the falafel a 'must try', the hummus too, but pita bread is a more acceptable accompaniment compared to the 'poie 'which is served. Not a bad combo but when one realizes that pita bread is available in other establishments; the comparisons are bound to happen.

Landmark 3:

While the Indian palate would take some time to accept the 'Arabic' desserts...sour 'ish' yoghurt with pine nuts and honey or semolina cakes with dates, cashew and walnuts, keep in mind that the people of Arabia loved fresh fruits, and chef has ensured that every dessert preparation has a healthy dose of it.

So let your wanderings guide you to a place of 'Living' well- like the dessert princes of yore. Salaam!!!