At Al Saray throughout March, Chef Madhi invites you to enjoy Beef Shawarma, his Highlight for March. The meat is roasted, then cut into thin, irresistibly tender slices, making it one of the classic dishes that has won worldwide affection for Middle Eastern cuisine. In our Chef’s version, it has the added appeal of a light garnish of vegetables, prepared with his very own, super-stylish touch.
Seafood is the star at Al Saray Fine Lebanese and Indian Cuisine, where the month’s Highlight is Tandoori Sea Bass. This favorite fish is marinated North-Indian style, in a traditional Tandoori clay oven, with herbs and a delicate sprinkle of spices. Then it’s served with crispy Okra fingers and an irresistible coconut Molee sauce.
On Valentine’s Day 2020 at Al Saray Silom, you’re invited to Celebrate The Day Of Love with a sumptuous four-course menu, specially created by Chef Sampooran and available for Lunch or Dinner. A glass of sparkling wine or a soft drink is included in the price of THB 850+ per person.
Manti is a dumpling dish, stuffed with lamb and served with yogurt. For hundreds of years, different styles of preparation have been used all over Asia and Eastern Europe. At Al Saray, we’re proudly presenting the version favored in Armenian restaurants throughout Lebanon. Chef Mahdi promises that, accompanied by a red tomato-based sauce, every helping of Armenian Manti will look as brilliant as it tastes.
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.