Tag Archives: steak

Carter’s – for English grub and King Tut

BurpAndBelch @ Carter's
BurpAndBelch @ Carter’s

When you have a mall in Dubai, in the shape of a pyramid, with walls adorned with hieroglyphs, Ramasses II greeting you at the gate along with Anubis, then little wonder that there will be a pub called Carter’s.

The Englishman who shot to unprecedented fame when he ‘stumbled’ upon the untouched tomb of boy-king Tutankhamen, was celebrated for opening up the preparatory after-life of the ancient Egyptians to the whole world. That was just the history appetiser. For those that want to know about more Howard Carter or King Tut, read up. If you want to know about the ‘meteoric’ iron used for King Tut’s dagger, read this: MeteoriteIronForKingTutsDagger

Carter’s is a lively, charming, colonial gastro pub (and sports bar), Carter’s features some English favourites and gourmet newness that one can enjoy without the starched formality.

The menu was rather square, something I would have personally designed if I was running the show here (with a few tweaks here and there). Luckily the staff was friendly enough for you to come back a second time. Well, I have seen this for the last 10 years, so this felt like old times.

When in an English pub, eat Stilton. This beautiful salad could be my best friend for a long, long time. Oven roasted beetroots, with a drizzle of Stilton blue cheese, baby gem lettuce and macadamia nuts for crunch was simply delish. It was too dark for me to behave like typical food bloggers and whip out my phone camera and shoot the food a zillion times before eating it! So, I just ate it in peace!

Right after this got over, the live rock music took over. That meant, the abrupt end of conversation as the drummer was within earshot and a careless flick of the Stilton could have soiled the guitarist’s shiny black leather waistcoat. I stuck to my crispy calamari for comfort.

Peppered steak - demonstrative picture
Peppered steak – demonstrative picture

For mains, I ordered the peppered filet with hash and buttered spinach. Do not miss the peppercorn sauce. Eating this sauce is like listening to your favourite tune on the radio. My dinner mate settled for Carter’s Cod and Chips. Now the thing about fish and chips is that there is nothing new that can be done to a classic. It’s like a vintage car. You can just rub the chrome 4 times extra for value add. There was mushy peas and tartar sauce. Home run. Although I am a little blah to the bland batter the fish gets coated in. So, instead of helping my friend out when he couldn’t finish it, I chose to relish on the perfectly done, medium well, steak with handsome grill marks et al. What the dish lacked was the crunch of steamed veggies which the wilted spinach could not perform.

We washed the food down with our beer. While on that, make sure to ask for the Summer Sale where you get pints and selected grapes for very cheap. Will certainly come in handy for the rock night.

All in all, Cater’s is a great place to unwind with family and friends. Use the terrace when the weather isn’t that muggy. Or else just sit indoors and crane your neck to see the inquisitive Carter bent over the sarcophagus of Tutankhamen. Should do the trick!

#BurpAndBelch meter: 3.5 out of 5 burps

#5WordRestaurantReview: Not What King Tut Ate!

Carter's Menu, Reviews, Photos, Location and Info - Zomato

Calling All Denny-zens to Denny’s

The all American diner experience at Denny's
The all American diner experience at Denny’s

The most important meal of the day is breakfast. You hear parents, teachers, spouses and dolled-up nutritionists on TV say it all the time. Well, I say, if breakfast is such an important meal, then I want to have it all day. Looks like Denny’s heard me.

The second Dubai outlet opened recently on Al Manara, Shaikh Zayed Road, opposite Times Square Mall on SZR. When I walked in during lunch time, one sunny afternoon, I had breakfast on my mind. One look at the menu and I had my heart set on a hearty breakfast of steak, eggs, hash and toast. Yes, at Denny’s breakfast is all-day (as is everything else on the menu).

While breakfast was getting ready, my companion and I ordered some crisp mozzarella sticks. Biting into those crispy sticks filled with gooey, oozy mozzarella gives a feeling of happiness.

Oh this dark beauty!
Oh this dark beauty!

And then my eyes fell on this tall, slim, heavy-on-top, dark-complexioned, beauty. Totally seduced, I shamelessly asked for a big tall glass of thick, chocolate shake. You know it is good when you feel it resist the straw being dipped in. One good draw at it, and I was filled with cold, chocolatey joi de vivre! Unbeatable! One of nicest shakes I have had. This, at Denny’s, is a must-have!

Ah, yes! My breakfast arrived. Sour-dough toasted bread, with melted butter seeped in, 2 sunny-side-up eggs, warm hash on the side and a thick slab of steak – if this is not good, then what is! The rest of the time was spent trying out various combinations, like:

  • Steak and hash
  • Steak, runny eggs and hash
  • Toast, syrupy eggs and hash
  • Eggs
  • Steak
  • …it goes on.

Say hello to the friendly manager, if you meet him.

And remember, breakfast is the most important meal of the day! Ask Denny’s – they are open 24×7!

#BurpAndBelch meter : 3.5

#5WordFoodReview: Always Go Hungry To Denny’s

Denny's Menu, Reviews, Photos, Location and Info - Zomato

SUFRA Sunny Saturdays

Sufra Sunny Saturdays
Sufra Sunny Saturdays

It takes courage to do things low-key in Dubai. The minimalist and quiet restaurant Sufra at the newly opened Hyatt Regency Dubai Creek Heights on Oud Metha Road is the newest entrant on the Dubai weekend brunch scene.

Sufra at Hyatt Regency DCH
Sufra at Hyatt Regency DCH

Sufra is a warm, destination restaurant offering Middle Eastern and Mediterranean cuisine along with a few Indian culinary offerings as well. Sufra means table cloth in Arabic and hence the focus on the region’s cuisine.

This September, Sufra launched a late brunch that allows guests to relax, and eat heartily. And it is called Sufra Sunny Saturday!

Apart from the food that is available at the stations, the brunch menu features eggs cooked your way along with the traditional eggs benedict, steak and hash. If you are an egg-lover, this is the menu that will warm your heart with the golden yolks and supple albumen.

Eggs Benedict - every egg is cooked to eggs-act standars
Eggs Benedict – every egg is cooked to eggs-act standards

I got talking to the chef who told me their egg story. Each egg is cooked for 1 hour 45 minutes in a controlled temperature that ensures that each and every egg is cooked to perfection, with the right yolk consistency, in case you like to gravy your dish with yolks. And so, when I delicately forked into the eggs benedict that was served in a saucepan, it was oozy yet supple. And it took me to egg-heaven!

Sliders - order chicken or beef
Sliders – order chicken or beef

Talk to the staff. They know the food on the menu and are good with their suggestions. Like the peachy, coconutty mocktail that was so good that I asked for seconds. You will also see chefs, walking over, table to table, to serve shawarmas and sliders. this slider was a tender beef patty with handsome dollop of caramelised onions. This is stuff that Saturdays are made of!

Grab the Crab Cake
Grab the Crab Cake

Special mention of this small but memorable crab cake. It was divine. You can taste the crab meat and also savour the flavouring. Do not be shy and ask for another one if you felt the first ‘disappeared’ too quickly!

Mushroom Toast with Poached Egg
Mushroom Toast with Poached Egg

Since I hadn’t had my fill of eggs, I ordered the mushroom toast, served with an egg on top. Poached to perfection. Especially when the yolk seeps over the caramelised mushrooms, you know, life is good.
20150912_141223Call up Sufra, reserve a table and eat a hearty brunch. Be it perennial favourites like Waldorf salad or Baba Ganouj, or trying out their brunch menu, you will be delighted with the quality and taste of food on your table.

Sufra Sunny Saturdays priced at:

  • AED 205 including alcoholic beverages
  • AED 140 including soft beverages
  • AED 70 for children aged 6-12 years

For reservations, call +971 4 553 1272

#BurpAndBelch meter: 4.5

#5WordFoodReview: Focus Is On Food. Period.

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#BurpAndBelch is nominated for Best Asian Blogger for #MasalaAwards2015. To vote, log onto: masala.com/awards

Yum In The Tum Mushroom Sauce

Soul gravy. Enough said.
The gravy of anything keeps the soul of the dish. This dictum passed

Sai Talwalkar - chef-at-home
Sai Talwalkar – chef-at-home

the litmus, when our happy as a canary, crazy-cook friend Sai called me and wifey over for dinner. While all else on the dining table were flavourful, but my memory is fresh with the mushroom sauce that dripped my grilled chicken.

This is Sai’s Mushroom Gravy Recipe.
1. Mushrooms – white button mushrooms will do. The Italian brown ones taste better. Use both for a richer taste. 10-12 will be enough for 2 people.
2. Shallots – 3 tablespoons
3. Garlic – 2-3 cloves
3. All purpose flour –  2 teaspoons
4. Stock (veg or chicken) – 1 cup
5. Worcestershire sauce – 1/2 teaspoon
6. Seasoning – salt and pepper
7. Cream – 2 tablespoons
8. Mixed dry herbs
Slice up the mushrooms. Finely chop shallots.
Heat a healthy glug of olive oil and spoon in 1 teaspoon of butter. Add the shallots, saute till pink, add the garlic, add the mushrooms. Sai takes a bigg-ish pan to do this. Mushrooms will not brown well if crowded. Saute till cooked; meaning you get to eat a sliver from the pan! Season them with salt and pepper.
Now add the flour, basically to thicken the sauce. One needs to be careful here, as you do not want the sauce to be floury (does that term exist or we just made that up).  Let it coat the mushrooms well.
Mushroom GravyNow add the stock, it should be a little more than the final measure of sauce you need. Let it simmer till you reach the correct consistency then add the Worcestershire sauce and the herbs.
Add the cream. Switch off gas. Check seasoning. Keep warm or eat immediately.
Goes very well with steak / grilled chicken or salmon.
Truth be told, gravy is the soul of any dish. Try it.
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published on Masala Online on 25 Feb 2015: http://www.masala.com/recipe-of-the-week-mushroom-gravy-190082.html

Grilled Salmon with Avocado Salsa

I admit that I was very nervous as I promised my wife that I will cook fish. This was the first time I was attempting to be friends with fish. The last statement might come as a surprise to many who are acquainted with me and my vernacular belonging. I was ready with everything, including a new griddle that I bought. And so, with all the courage and confidence I could amass and special blessing from Jamie Oliver, I set off to cook salmon steaks. I was super-delighted with the results. A good dinner and happy wife are strong signs of posting the recipe on my blog.

I started with 2 fresh salmon steaks. I had the skin on. Was not too sure if I should cook with skin, so decided to knife it off. The steak might have some bones. Use your knife to find it and pluck them out. Salt both sides and rub in some olive oil. Let it rest.

Grilled Salmon with Avocado Salsa
Grilled Salmon with Avocado Salsa – Need to better food photography

For the salsa, I used 2 medium-sized cucumbers and cut them into small pieces after peeling off the skin. Continued the same with a big tomato. Threw in 3-4 young leeks. Open up an avocado and scoop out the flesh. Roughly chop it up and put some lemon juice over it to stop discolouration. Throw them all together in a bowl, add red chilli flakes, pinch of salt and lots of lemon juice. A quick swig of olive oil and some chopped mint on top. You could add in a couple of spoons of orange or pineapple juice. Mix them all well and keep aside.

Meanwhile, put the griddle on the stove till it is as hot as Ramsey’s temper. Put in the salmon steaks and hear them scream on the griddle. Keep them on for 7-8 minutes on the side and then turn them over. It will look nice and well done. A little extra grilling will keep the steak crunchy on the outside and soft and flaky on the inside. Repeat the same for the other side. I was experimenting on getting the criss-cross griddle marks correct. Will perfect them the next time. Take them off heat and allow them to rest a while. You may notice the juices in the griddle pan; pour them back on the steaks.

Now plate them. Steak first and spoon generous amounts of the salsa on top. Take a picture. Sit down and eat well. And do not look at the kitchen sink. That is for another time.