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HOTELS & HOSPITALITY
Hotel Marine Plaza’s Bayview to host North African Food Fest from April 21
Friday, 21 April, 2017, 08 : 00 AM [IST]
Our Bureau, Mumbai
Bayview, at Mumbai’s Hotel Marine Plaza, will host the North African Food Festival - featuring Maghreb cuisine, which includes the tagines of Morocco and the harissa-spiced dishes of Tunisia - between April 21 and 30. The event will commence at 7:30pm and conclude at 11:30pm on all the ten days. The meal will be priced at Rs 1,600 plus taxes per person.
Chef Waleed Bousnina has been invited from Goa will prepare a dinner buffet, comprising a host of vegetarian and non-vegetarian dishes. The courses will include soups, salads, starters, a main course and desserts. There will be live counters. The soups include Moroccan harira with chickpeas, noodles, coriander and pickled lemon, Tunisian fish chorba and Tunisian mutton oats soup.
The salad menu comprises tabouleh, fatoush, chicken tahina salad, aubergine and feta, pickled harissa, cauliflower salad, figs and olive salad, seafood salad, chicken chermoula salad, grilled zucchini with lebnah cheese, tomato and harissa mozzarella salad, chicken and pomegranate salad and tuna and potato salad.
The starters include cheese and mint briwat, chicken liver pate with duckah spice, hummus, Egyptian babaganoush with mincemeat, spicy potato kofta, Moroccan mini veg pie, chicken and egg roulade and charmoula prawn kebab.
The non-vegetarian main course includes Moroccan chicken tagine with lemon and green olives, Tunisian mutton koucha (roasted mutton), red snapper Alexandria style (Egypt), Tadgine barkouk (Moroccan mutton tagine with prune), Tunisian-style stuffed calamari with peas stew, Algerian djedj (chicken) shish tawook, fish kabkabou (a Tunisian coastal dish), roasted Moroccan chicken with zhoug chilli sauce and Libyan mutton kamouniya (mutton liver, heart and kidney shallow-fried with chilli and cumin).
The vegetarian main course includes Egyptian cabbage roll, Ras el hanout (roasted vegetables), pumpkin couscous, North Africa mousakka with potatoes, onions, brinjal and zucchini, steamed Tunisian veg pilaf, Fez-style seven-vegetable couscous, Tunisian spinach stew, grape leaf dolma in spicy tomato sauce, fasoulya (North African-style rajma and onion stew), Egyptian potato casserole, Moroccan veg tagine with apricot, Algerian farfoucha (fennel couscous), sultana riz, Basiliya (green peas and cauliflower stew) and stuffed brinjal chermoula.
Dessert lovers can opt for rose water panna cotta, Arabic coffee and coffee tiramisu, Tunisian debla, date cheese cake, Moroccan custard tarte, Tunisian orange cake, baklawa, kunafa and coconut and semolina cake.
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