I have been contemplation how to write this review for a few
days now, and somehow every time a structure or angel comes to my mind it doesn’t
seem to do this post topic justice. I kept feeling redundant having one word in
mind which kept creeping on every time I thought of this food experience, it
was simply amazing! Do I sound like a teen-groupie yet?
Honestly, there are no words that could decide the atmosphere
and ambience that was brought about by exquisite Indian food created by the
Qureshi family which to its own is a legacy of centuries old (220 years old to
be exact). Imagine food that was made to transcend all concepts of food and
flavoring,plus the notion of what you expect of Indian food. The recipes that
have a history so steeped in tradition that the Grand Master Chef Imtiaz
Qureshi had passed on to his sons who beamed with pride as they sat at the
table answering questions, and cherishing recipes that has been placed in
numerous Indian restaurants the world over. A comment made by Chef Ashfaque was
that “Qureshi isn’t your typical place, where you can find your commercial Butter
Chicken, and hot chilli peppers. It’s a place that brings in originality and a
blend of species that are mild but yet just as effective”
I am yet at awe and pure wonderment, as to how each fish
presented itself in amazing taste, aroma and texture. We started off with a three piece started
featuring; Galouti Kaba( beef), Murg Malai (chicken) and the Avadi (fish). As appetizers
I was considering to skip the Baryani and stick to just enjoying these appetizers.
The tenderness of the beef, the soft melt in your mouth fish, and the flavored
chicken are dishes not to be missed if you decide to visit the Grand HormuzHotel for a dinner at Qureshi, Bab Al Hind.
Moving on to the main dish and I do mean dish since we were
bombarded with a variation of Baryani, that you couldn’t catch up with what was
being present, or able to decide which Baryani caught your taste buds before being
struck by the next. We were presented
with the Zeer-E-Multan, which were enhanced with cottage cheese, and marinated
in yogurt. Then there was the Veg flavored Biryani and the Murgh Rampur Yakhani,
which is chicken based gravy which enhanced the richness of the rice beautifully,
his all was followed by the Kachche Gosht Briyani, can someone say silver
wrapped lamb?
I literally had no space, but wanted to keep going knowing
that the next things to be presented was a selection of desserts, which were
the Ghulab Ki Kheer a rice pudding, the Gajar Halwa which was a shredded carrot
dessert and the Shahi Takda a condensed milk pudding, there was no way I could pin
point a favorite and with each dish having its own delicate taste and hint of
flavors. (Actually I can say the Gajar Halwa was my favorite, but then I don’t want
to dissuade you from the other dessert choices).
Finally, as we walked out from our completely satisfying experience,
there was a small array of after meal condiments that were set to aid in
digestion, and truthfully after such a meal I was grateful for the mild
assistance that this granted.
If you do get a chance to visit the Hormuz Grand Hotel, then
stop over for a meal at Qureshi where they truly do cook Indian food as “The Royal
Taste of India”.
Hormuz Grand Hotel Contact +968 2435 0500
Aishelaqtta ايش اللقطه
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