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Daawat offers 19 different curries with meat, fish, prawns or
chicken, as well as a comprehensive vegetarian menu and
interesting naan bread meals. Of the curries, the signature
dish is obviously the lamb, because it is so popular. When it
comes to prawns, Daawat use only tasty LM prawns which are the
best size for rich flavour and texture - a mealy prawn is no
fun at all. Popular starters are the samoosas or the battered
prawns. Soups vary from Thai hot and sour to the soup of the
day - whatever is fresh and seasonal. The grill offers a range
of tikkas, kebab specials, barbeque specialties or tandoor
delights. The chefs also have their daily specials of course.
The biryanis and pillaus are highly recommended and the
Basmati rice is matured for 3 years to ensure that it is ripe
and full of fragrant punchy flavour.
The
"masalas" or spices used in Pakistani cuisine consist of the
basic five or six aromatic powders, which form the base or the
sauce or curry. The most common spice mixture used for chicken
and meat are onions, garlic, ginger, turmeric, red chilli
powder, coriander and salt. When combined, these ingredients
produce a distinctive flavour and act as a thickening agent
for the sauce. Most curries are prepared using the "bhoona"
(frying) method which is the slow process of bring the spices
to a golden brown, adding water, then adding main ingredient
(meat, chicken, fish or vegetables) and stir frying it until
it looses its raw state.
Good wholesome food and good health are closely linked. Spices
and herbs used by us not only enhance flavour and aroma, but
also promote good health. Chillies are rich in Vitamin C,
mathi (fenugreek) peps up the liver while ginger and
peppercorns aid in digestion. Mint is cooling, while coriander
is good for kidneys.
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