NEW DELHI
This one’s gone from a Mediterranean menu with predominantly Lebanese dishes to Arabic ones, specifically from Dubai. Shalom’s food consultant Manu Mohindra, who was working in Dubai recently, found that there was a lot of innovation in the food served there. “They use Arabic ingredients and methods, but usually give it a contemporary twist which makes the food very different from the usual tikka wraps or platters.” The Arabic Sushi Platter (Rs595), for example, is an assortment of chicken, fish, and lamb cooked the Arabic way, but served in classic Japanese Temaki sushi style, complete with the soya sauce and seaweed wrap. The Trio Hummus Platter (Rs495) is another example of innovation. “Normally, one type of hummus is served with pita bread but, in our platter, you can get pistachio hummus, beetroot hummus and bell pepper hummus,” says Mohindra.
Why: “It has been four years; we had to change because now there are many ‘me-too’ places which serve the Shish Taouks and Shawrma,” says Dhiraj Arora, MD, Mahima Hospitality, which owns Shalom. “In fact, when we decided to phase out some of our best-selling items like the Grilled Chicken in Cream Onion Sauce, the serving staff was quite unhappy. We had to explain that a new menu moves just as fast if they talk about it to customers,” he says.
Price difference: The prices are up by about 8% but Arora says clients won’t even feel the difference.
Mechanics: “We kept a close watch on our inventory and identified the ‘underdog dishes’, says Mohindra. “Next, we looked for dishes that did well but could be replaced with ease.” Shalom did a trial with regular guests and, based on feedback, finalized the menu.
Highlights: Chickpea & Spinach soup, Trio Hummus platter and Deluxe Cold Mezze platter, Dubai Duck, Arabic Dhows, Chicken Araaya with Cucumber Kishk.
Our verdict: The hummus and cold mezze platters are amazing, specially if that’s all you want with a few drinks. At Rs995, the Dubai Duck is a wee bit on the steep side but the dish, which is a mix of Oriental styling and Arabic flavouring, is not to be missed. The Arabic Dhows (Rs425) and the Chickpea & Spinach soup are great for vegetarians. The Chicken Araaya (Rs465), which is part of Dubai streetfood culture, though a largish portion, tastes like any traditional tikka wrap. Avoid.
MUMBAI
uIndigo, Colaba
Asia is the flavour of the new menu at this award-winning restaurant. “There’s only so much you can do with Western flavours,” says executive chef Nitin Kulkarni. “So we took some Asian ingredients and introduced them subtly into our dishes.” For instance, the old bowl of Potato and Porcini Soup has been displaced by an eclectic Roasted Mushroom Soup with Coconut, Lemongrass and Almonds. But their classic offerings—Kerala oysters, beef carpaccio and lobster bisque—still look the same.