Review- To Persia with Love- Persian Terrace

I learnt to appreciate Middle Eastern Food under the guided and able influence of two of my Egyptian friends who I met when we all were at Oracle. The most striking features about the people from the Middle East are the fact that they know they know their food, love it and are passionate about it. They have extremely fabulous flavor sense. Thanks for the awesome ride through the culinary delights Mokh and Fahim. 🙂

The Persian Terrace, Sheraton Bangalore Hotel at Brigade Gateway is playing host to Chef Abdel Wahed who brings with him the aromas and delicacies of the middle east. He has an experience of about 17 years in the world of food and has been with Sheraton for about 6 years or so. He mixes traditional spices with the contemporary ones and brings together all the flavors of the middle east on one platter. It was a delight to speak to him.

A group of bloggers were invited for tasting of the special menu that Chef Wahed will be serving at the food festival. Here are selected few:

  • Hummus- The traditional and creamy chick pea, fresh lemon, olive oil and sesame dip served with pita bread. It is always my pick at a middle eastern feast.
  • Mohammara- This dip was made with nuts, bread crumbs and pomegranate. Oh what a piece of heaven this was. I duly finished my serving among the raving bloggers.
  • Sambousek cheese- The Indian Samosa counterpart was stuffed with mild spiced cheese.
  • Spinach fatayer- We helped the chef make a couple of these. The dish uses a dough like the one we make for pasta stuffed with spinach which is topped in garlic, olive oil and seasonings. Very clean flavor. It is folded like a tortalini/ravioli.
  • Okra tagine- To be very frank this tomato based okra tagine was my least favorite. The sweetness of the dish didn’t quite match my tastebud expectations. However it wasted well when paired with the cous cous.
  • Kebbeh- This stunning kebab was the show stopper for me. Such beautiful marriage of the spices with that beautiful cold dip. Marvellous.
  • Chicken Shawarma- The shawarma was made in front of us with the chicken that was marinated in a host of spices. He also added onions, peppers and seasoning to it. It was all wrapped in a tandoori roti and grilled. What really caught my fancy was the garlic cream. Boy oh boy!! It was made with egg whites, garlic and olive oil. Simple, clean and amazing. 🙂
  • Sojok roll- This lamb based dish was a pastry with spicy filling, rolled, cut at an angle and served hot with a pickle.
  • Chicken borak- The braised chicken strips which have been marinating in the spices is deep fried and served with phyllo pastry.
  • Moussaka- The Eggplant lasagna, to the layman, is a harmony of vegetables like tomato, potatoes and a spicy sauce. It is topped up with parmesan cheese.
  • Khataief asafiry- This was my most favored dessert. Fluffy pancake stuffed with crème fraiche and nuts is topped with a flavore3d sugar syrup.
  • Zienab finger- These are semolina fingers that are deepfried, dusted with sugar and dipped in rose syrup.
  • Maamoul walnuts- These roasted semolina dumplings are stuffed generously with nuts, cinnamon and sugar.
  • Mohalabia- Is like kheer and is made with milk, dry coconut and nuts.

Do try out the stunning dishes being served. Here is the image of the invite:

Image courtesy: Sheraton Bangalore Facebook page
Image courtesy: Sheraton Bangalore Facebook page

Do you miss the images, please find them here and here.


Lauki Methi Koftas

Oh yes yes I cant get enough of that previous Kofta sauce okay. Mom usually makes Lauki kofta in tomato onion sauce, well since I am her offspring I need to make my own changes to it 😛

Here is that you shall need for the Koftas, the recipe for the gravy remains the same as here.

1.5 cup…. Bottle gourd (Wash, peel and grate it)

3-4 tbsp…. besan (gram flour)

3/4 cup… Fenugreek leaves (wash and chop)

Salt and red chilly powder to taste

1/2 tsp… Turmeric powder

1  tbsp… Dhaniya powder (coriander)

1 tsp… carom seeds

2 tbsp… warm oil (keeps the koftas soft on the inside)

Oil to fry


  • In a bowl, add the lauki and the methi, mix well.
  • Squeeze the lauki juices using the palm/with a fist.
  • Add the spices, oil and gram flour.
  • Make a dough that is of a fritter consistency.
  • Test a small dollop of the koftas in the oil.
  • If it splits, add little gram flour at a time and test.
  • Be very careful and add only that much flour that will make sure that the kofta dont split, we dont want a pakora flavour. 🙂
  • Fry them on a medium-high heat until nice and golden.
  • Lower them in the gravy as described in this blog post.

photo 1(3)Cheers,


Paneer Methi Kofta Curry

A friend of mine from college has moved to Bangalore 🙂 Since I had not been there even once, going empty handed was not an option.

For me personally, picking up a gift is getting tougher by the day. Alternatively, I make them a nice meal or bake something for them. Shows my the fact that I gave my heart and soul to it. 🙂

This kofta curry is a dedication to my mother who has not altered her kofta recipe for years now. Give it a break ma try mine 😉

You shall need:

For the Kofta: (Feeds about 4)

200 gms… Paneer (grated)

2 cup…. Chopped, washed methi (fenugreek leaves)

2 tbsp… All purpose flour (you might need a touch more so keep it handy)

2 tbsp… Sesame seeds

Salt, red chilly powder to taste

1/2 tsp… Turmeric

few tbsp of water

oil to fry

For the curry:

2 cup… Thick curd/yogurt

2 large… onions (cut in quarters)

3-4.. red chillies

1 tbsp… Khus Khus seeds

1/4 cup… cashews


For tempering:

1 tbsp… Oil

1 tsp… Jeera/cumin seeds

a Pinch of asafoetida


To make the koftas:

  • Heat the oil for deep frying.
  • In a bowl, add the paneer, methi, maida, salt, red chilly powder, sesame and turmeric.
  • Add a little water at a time, only so much that the mixture binds well.
  • Make a small ball and test the oil and the kofta mix. Once it is in the oil, it should not brown immediately and must not split. If it splits, add more maida.
  • Make balls of the same size and lower them in the oil 4-5 at a time.
  • Make sure they brown well equally.
  • Take them out on a tissue and keep aside.

To make the curry:

  • In a grinder, add the red chillies, khus khus, cashews and onions and grind well.
  • Add curd and salt to this and churn once more.
  • In a pan, heat oil and add let jeera splutter. Add the asafoetida.
  • Pour the churned mix in the tempering and let it cook on a medium heat with a lid on.
  • Stir ocassionally.
  • Once the oil floats on top, the sauce is ready.
  • Lower the koftas in the curry and serve with love.


Sending this to:

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Walk Through Memory lane brain child of Gayathri

at Anu’s healthy kitchen

Herbs on Saturday for June: Cooking with Herbs Challenge - Win a Pot of Culinary Lavender Grains

and Helen‘s space

Simple and in Season