Al Saray Fine Lebanese and Indian Cuisine offer Charcoal Wala Murgh as their Highlight for December. This spicy, smoky-flavored chicken curry is accompanied by peas pulao. Cooked with charcoal in authentic Punjabi style, its unique taste has made it one of the most popular of all India’s legendary regional dishes.
Chef Mahdi’s Highlight of the Month at Al Saray Fine Lebanese and Indian Cuisine. The slow-cooked meat is accompanied by a crispy filo pastry that’s stuffed with nuts, green peas, spices and extra minced lamb, all served on a bed of rice. As this delicious favorite of the region is served, whose spirits wouldn’t soar?
Regional tradition is showcased, too, at Al Saray Fine Lebanese and Indian Cuisine. Throughout October, you can enjoy a super-filling dish believed to have originated in the royal kitchens of India’s Awadh region. In Dum Pukht Lamb Shank Biryani, the meat is slow-cooked with vegetables and Indian spices, sealed by a scrumptious layer of pastry, and served with the ideal accompaniment, Indian Raita.
Each pan seared salmon fillet is marinated tandoori-style in a gorgeous mix of garam masala, chopped green chili, ginger garlic paste, lemon juice, mustard oil and seasoning, then served with aloo palak, masala bhat and mole sauce.
An irresistible stew, Bamieh Bil Lahem features the mouthwatering green pods of Okra, a favorite vegetable in Lebanon. Okra is known in some English-speaking countries as “lady’s fingers” or “gumbo”. Whatever the name, there is no denying its tenderness. Enjoy it at its finest with lamb and the unique ingredients in another of our Chef’s very own enticing recipes.
One of the world’s favorite meatball dishes, Chicken Kofta, is highlight of the month at Al Saray Fine Lebanese and Indian Cuisine. A rich onion and tomato masala gravy envelopes the minced chicken, while our Chef’s own mix of Indian herbs draws out every tender nuance of its flavor.
Whether known as PRAWNS PILAF or PRAWNS PILAU, long grain basmati rice is cooked with prawns, fresh vegetables and Indian herbs and spices. Then it’s tenderly baked over a low flame before being served with boondi raita and a garnish of roasted almonds, fresh coriander, mint & sirka onions. If that sounds tempting, just wait till you try our Chef Sam’s own specially rich and colorful version! . . . Available at Al Saray Silom only