One of the world’s perennial favorite meat dishes gets an all-new dimension in Indian spice-crusted lamb chop. The chops are marinated overnight, then flavored with a concoction of freshly home-prepared Indian spices. The special Indian touch is the style of serving in a scrumptious spicy crust, with stir-fried spinach and potatoes, and lomi tomato sauce.
Also known as coriander, cilantro is a popular herb in many of the world’s great cookery traditions. But we doubt if it’s ever been enjoyed to better effect than in our seafood specialty, “Garlic Cilantro Shrimp”. Shrimps are lightly marinated with garlic, cumin powder, salt, turmeric and lemon juice, then seared in olive oil and served with rich cream rice. The perfect finishing touch is provided by Cilantro, made with olive oil, salt, black pepper and coriander, a herb renowned for its healthful properties. Fine seafood cuisine and wellness in a single dish: what combination could be better?!
Al Saray Fine Lebanese and Indian Cuisine highlights the authentic taste of North Indian cuisine in Murg Kastoori kabab is an egg-coated variation of the tandoori kababs,spiced with cumin and flavored with cardamom.
Culinary experts will tell you that Rack of Lamb, one of the most special of all prime cuts, is often enjoyed at its best when served in a crust. Al Saray Restaurants have come up with a truly authentic crust in Rack of Lamb with Muhamara Walnut Crust. The lamb is marinated in black pepper and olive oil with a little salt, then grilled on both sides and brushed with mustard. Finally, the freshly-made walnut Muhamarra is spread over the tangy ribs to create a gorgeous crust. You won’t need to be an expert to recognize that you’re enjoying premium...
Sea Bass is famous for its versatility and has been adapted to the style of most of the world’s cuisines. But we’re sure it has never been better matched than with the creative ingenuity of Al Saray. For our version of Samke Harra from Tripoli, Sea Bass is lightly marinated with cumin powder, salt and white pepper, then seared and finished with garlic and fresh thyme. It is served with Harra sauce that’s made from suttee carrots, green and red capsicum, garlic and coriander, cooked in Tahini – and seasoned in our Chef’s own secret style! Try this time-honored specialty...
Raan Tandoori is a classic dish from the northernmost part of the Indian subcontinent. A chunky leg of lamb is soaked in a creamy, cumin-based marinade, then cooked with spices in the tandoor oven. Our expert Chefs make sure it is perfectly tender, before serving with onion slices and green peas. Rediscover the delights of lamb; you may be surprised just how tempting it can be!
Find out for yourself by sampling our Vindaloo, a famously hot curry that will feature as Highlight Of The Month at Al Saray Fine Lebanese And Indian Cuisine. Though September falls during Thailand’s rainy season, the barometer can climb surprisingly high. So this could be the perfect month to feast on the amazing combination of chilies that have made Vindaloo a legend way beyond Goa, the Indian state where it originated. Try it with lamb or chicken, and your choice of basmati rice and bread.
We like to try fresh ideas, and our guests tell us they appreciate that, too. So, during August, Al Saray is introducing a new dish, Koshary with Duck Breast. Delicious roasted duck breast is served with koshary, a dish whose origins lie in the popular cuisine of the mid-nineteenth century. Our Lebanese-style version is cooked with vermicelli rice, green lentils and tomato sauce. We know that, once you’ve tried it, you’ll be back for more.