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Taste trap: hook, line and sinker

We made the most of the mellow weather this week and headed to The Claridges, to sample Moroccan cuisine which blends Arab, Berber, Middle Eastern, Mediterranean, African and Jewish influences.

india Updated: Sep 25, 2010 01:19 IST
Shalini Singh

We made the most of the mellow weather this week and headed to The Claridges, to sample Moroccan cuisine which blends Arab, Berber, Middle Eastern, Mediterranean, African and Jewish influences.

We began with a soup: Chorba Khodar (Rs 500) — a mixed vegetable broth which chef Amine Ayoubi told us is at its flavourful best prepared 5-6 hours in advance.

The other soup, which I liked better, was Harira Fassia (Rs 550), prepared with lentil, chickpea and meat in a tomato base. Very filling.

Next up were starters: Briwates (Rs 350-550) — baked filo triangles (the Moroccan samosa) with stuffing. I liked the seafood and lamb, while my companion focused on the vegetarian. The next dish was Pigeon Pastilla (Rs 650). As the name suggests, it is a filo pie with pigeon meat, scrambled eggs, lightly sprinkled with cinnamon.

The main course was Tagine (Rs 650-980). It’s a meat and vegetable stew cooked (and served) in earthenware with a conical lid. The lamb tagine — prepared with vegetables and prunes, was better than the chicken tagine — made with preserved lemon and olives. We ate the stew with rice, chunks of soft-and-crisp bread and couscous, another staple Moroccan food, the way we have our rotis and rice.

For dessert, we tried the Kanafeh (Rs 400), layered filo with custard, almonds, icing sugar and cinnamon —not too sweet and despite its robust appearance, quite light.

Sevilla, The Claridges, till September 26. Meal for two: Rs 4200 plus taxes. For details, call: 9871384038