Unlocking flavors of Afghan @ Eu De Monsoon, Le Meridien, New Delhi

October 26, 2015
1,783 Comments
Afghani food tantalizes the palate like a symphony that is
both exotic and familiar. The aromatic flavors carry an exciting odyssey that take
us to the Afghani land. The food that is mainly influenced by Persia, India and Mongolia has some of the most delectable items in the menu. 

 
Afghani cuisine was something I have never tasted. When I got an invitation to review the Afghan
cusine at Eu De Monsoon, Le Meridien Delhi, I knew I had to experience it to
believe it.
 
Eu De Monsoon @ The Meridien New Delhi brings with it fresh recipes from
around the world offering guests an experience to cherish forever. I reached
during lunch hours with my family to witness the delicacies of Afghan served in
the most hospitable manner.
 
The Afghani cuisine is very subtle as far as spices are
concerned. They avoid using excessive spices and instead add nuts to make the
dish wholesome and healthy. The talented chef Fraidoon Gulahmad, surely knows
how to please people with his knowledge of food. His carefully crafted menu
truly showcases his passion and interest in cooking.
 
We were served warm cappuccino soup that was the perfect start
to the flavorsome cuisine ahead. The beautiful menu card reflected the artistic
splendor and brilliance of Afghanistan. We ordered for the Lablaboo salad and
the Nakhood salad. The chickpeas par boiled and spruced lemon with onions tasted fresh and delicious while the former salad screamed health with
its vibrant red color and walnuts sprinkled on it.
 
The Afghani soups are perfect for weight watchers. We ordered
for Aush and Takari Shorva. Devoid of any artificial elements the soups had the perfect intonation of flavors. I personally loved Aush, because of its yogurt base and finely
cut veggies like beans, onions, carrots and noodles that accentuated the taste
factor.
 
Mahi baryon, a traditional take on the fried fish is a delicacy
in Afghanistan. It came without any accompaniments and tasted succulent with
its tangy flavor. The roasted chicken won our hearts.
 
For the mains, we ordered Korma-e-palak. The spinach dish is completely
different from the typical palak paneer made in North India. It tasted
scrumptious with the Afghani bread that looks similar to a ‘naan’. When I first
took a bite, I was blown away by its fluffiness and rich flavor.
 
Later we ordered for the infamous Kabuli Pilau which is the most
popular dishes in Afghanistan. The long grain rice mixed with nuts, carrot
juliennes, raisins, almonds and pistachio mixed with chicken was very different
from the usual pulau. I found the pilau light to digest and totally healthy,
looking at the fact that isn’t oily and heavy but sits easy on stomach and is
wholesome too.
 
We sealed the lunch with traditional desserts like Baklava,
Sheer Brinj and Moulida. The baklava tops the list with the maximum sugar hinted with walnuts and pistachio while the maulida a traditional dessert which
is baked in weddings truly satisfied my sweet tooth. The tradition of feeling
baklava to a new bride on her wedding from her husband is still kept alive in
Afghanistan. from the starters to the main, the culinary odyssey was both impressive and satiating. 
Please Like and Share
error
Tags: