Highlight of the month at Al Saray Fine Lebanese and Indian Cuisine is perhaps the most luxurious way ever to enjoy a “drumstick”. In Bharwan Murgh Tangdi, a stuffed chicken leg flavored with aromatic Indian spices is slow cooked, then served with maa ki dal, jeera pulao and three garnishes: fresh cream, a little watercress and pickled onion.
Lamb also gets special treatment at Al Saray Fine Lebanese and Indian Cuisine, where the highlight of the month is a rich stew with lamb, yogurt and onions, known as Shakriyeh. The name denotes superior luxury, reserved for festive occasions. What could be better in this season of the year? Enjoy seeing how our Shakriyeh is cooked here https://youtu.be/eoBzv_o3XPY
Pan Fried Seabass marinated with Indian spices, your sea bass is served in an irresistible combination with mixed vegetable masala, beetroot ketchup and spinach chutney, garnished with Tarragon leaves and more.
Freekeh with Lamb is an authentic classic from the Eastern Mediterranean and North Africa. The browned meat is boiled to produce a hearty broth, which in turn is used to cook the green wheat cereal known as Freekeh. The result is a simple but wonderfully filling dish with the added bonus of protein, fiber and loads of other healthful nutrients.