Day 2 Lunch : The Deltin Middle Eastern Cuisine Treat

When one is lunching at the Emperor restaurant in The Deltin, Daman, it is only obvious that your meals are gonna take you on a grand savory trip. One bite into the starters and you get to experience the food palette that the Kings experienced, especially with a Middle Eastern Gulf tadka. My BAE and me are both big fans of everything about the Middle Eastern cuisine style of cooking, so this one was indeed a super special one. Without taking much time, I would like to take you guys along this amazing lunching session we had at The Deltin, Daman.

Our Lunch began with Middle Eastern Cuisine Starters

Cold Mezze Platter –

Cold Mezze Platter was the first to arrive and it included hummus, baba ghanouj, harissa, tahini, pickled vegetables and pita breads. The Mezze style spread is one of the most loved spread throughout the Mediterranean and a famous Middle Eastern Cusine. My most favourite was baba ghanouj, which means “pampered papa” in Arabic. It is prepared in olive oil using egg plants, tomatoes, onions and a dash of all he right Arabic seasonings.

Hot Mezze Platter –

This included Rubiyaan Meshwi (grilled prawns), Samak Meshwi (grilled fish) and Kebab Meshwi (lamb mince skewers). Fish eaters have to try the Rubiyaan Meshwi which has well marinated prawns in mustard seeds, oregano and hints of tamarind sauce gives such an awesome and a perfectly charred flavour. Out of the three I preferred the prawns and grilled fish since I am a big time seafood fan.

ShorbatA’Das (lentil Soup) –

This lentil soup aka ShorbatA’Das is the official lentil soup made in many homes and a fond Middle Eastern cuisine to end their fast with during Ramadan. The texture of this soup is velvety and this works as an excellent prep to start a heavy meal. Plus this is a superb nutritional boost. I particularly liked the fact that Chef Mayur had retained the simplicity and the value of the story behind this dish. Trust me, this dish transported me to Abu Dhabi.

Now starts our Middle Eastern Cuisine Main Course

Lahm Tagine –

Firstly Tajine or Tagine is named after the very famous and a historic use of the clay pots and earthenware while cooking. Tagine dishes have a very distinctive taste and you can’t get enough of it once you do. The lamb shanks were skewed to perfection in a combination of Arabic spices. This Middle Eastern cuisine taste is so different than the normal day-to-day food that we eat.

Samak Belhout –

This fish preparation screams Emirati dish. This was again a big hit with me personally since thanks to many friends and family in the Middle East I can proudly say I have tasted such a vast cuisine they have to offer. Samak Belhout includes fish which is simmered in bell peppers and the minute you taste it, you know for a fact that this is one delicacy from the Middle East, which is going to be your favourite.

Batata Harra –

This is a very easy to prepare and a must have in your Mediterranean meal. It includes potatoes tossed in garlic, sweet paprika, olive oil and coriander. It sounds very plain Jane, but when you mix this up with the very famous ‘CousCous’, you will end up licking your fingers as well.

Cous Cous is made out of crushed durum wheat and as you can see it has an off-whitish granules finish. This is practically used with anything and everything and also is used as an excellent technique to keep the spicy dishes in check.

Now is the time for some ROYAL Arabic Desserts of the Middle Eastern Cuisine

Mohlabiya –

This is one of the most famous Middle Eastern cuisine rich milk pudding. This cold dessert is made by thickening the milk with cornstarch and is also flavoured with rose water. Something very different than the usual and one heavenly sweet dish this was.

Umali –

Umali is a hot dessert, which is made by baking flaky pastry desserts with rich cream and some nuts. Out of all the dishes, we asked for a second helping for this yummylicious sweetness.

Make sure to check out our Article on the Deltin Series