-By Salmoli Mukerji
We're all used to hidden treasures with nondescript addresses, where we can have good food and not have to pay a fortune for it. But, when the cuisine has a serious pedigree and is new in the city - I realize it has a vision to be a part of evolving Calcutta. And sure enough, the serpentine queue of cars and people crowding to get their bite at the one-man-show, hole in the wall in south Calcutta backs my sixth sense.
Sorry, it is just a take away. No decor, just a bright yellow awning and signage - under which an open kitchen struggling to cope with the sheer volume of orders, and luscious, golden marinated chicken meat and spices cooking on rotating skewers inside the glass shawarma machine invites to a feisty feast. A single, seasoned wooden bench outside, on the footpath, add character and local culture.
The flimsy take away menu takes us by surprise. Curious, I have a quick chat with the owner of this 10-month-old - which reveals, the chef is the star of this kitchen with over 15 years experience in the Middle East and exposure to the Royal's kitchen in Abu Dhabi - he has more than mastered the subtlety of Lebanese marinades. Add to that, quality ingredients and some imported Middle Eastern magic spices. We order almost everything available on the menu, others had either run out or not been introduced yet, due to lack of kitchen space! Humus Nashib and Pita Bread (Rs. 90 each), Chicken Shawarma Rolls (Rs 75) - they also come in Paneer versions for the same price, Chicken Shawarma Salad (Rs.90), Falafel (Rs. 65), Grilled Chicken, full (Rs. 225) - half also available (Rs.125), Lebanon Kay Kebab (Rs120), Lebanese Shish Taouk with versions of Chicken (Rs 120) and Fish (Rs.150) and Hummus and Pita Bread (Rs. 50).
PLUS and MINUS
The delightfully crunchy chunks of chicken and fish kebabs, whether it was Kay, Shish Taouk or Nashib - with their subtle individual marinades from ingredients like parsley, tehina, saffron, yoghurt, rosemary came accompanied with the coolness of crushed coriander and hot chilli paste. The Grilled Chicken excelled, really light, only bits of caramalised natural fat, made tastier by the marinade and the reward of the crispy skin glazed to toffee-tinted sheen. The tweaked recipes for freshly made hummus, the creamy and swollen shawarma sauce and handmade pita makes a pleasant change - giving the Shawarma roll a soft suppleness in the mouth. We loved the overnight-refrigerated portion of Shawarma salad, even better than the fresh. Our only disappointment still remains - can someone suggest some cosy restaurant space to this man please?
Review posted within last 6 month
Go Lebanese is thankfully something different from Bengali or Oriental cuisine. The authenticity of food is doubtful but the variety is good enough for me. Falafel, Chicken Shawarma and Lebanon Kay Kebab are superb and rare in taste. For once sitting at the very heart of the city I felt quite different in food and ambience.
Review posted more than 6 month ago
The place is good. If you are longing for a change in cuisine and if u happen to be a mediterranean freak, then Go Lebanese is something that should try at least once. The pricing does justice to the food and cuisine that they have got to offer.
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