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One of the world’s most iconic foods is often taken for granted or used as an accompaniment to other more exotic items … but for no longer.
The Bread Story, the latest outlet in the popular Galleria Mall in Zinj, is embracing the doughy delight with its specialist menu crafted by Executive Chef Nady Mounier.
GulfWeekly attended the opening last Wednesday, where executive assistant manager of food and beverage, Bharathi Perumal, expressed the philosophy behind the restaurant, which falls under the umbrella of Cuisine Crafts, joining Mewar and Marzipan.
He said: “The Bread Story features a creative bread-influenced menu with defining specialty meats and vegetables aromatised with exotic spice blends, an array of hot and cold Levantine appetisers, traditional and new innovations in Arabian food and, of course, a plethora of dough and savoury pastry products that together make up the range, which is carefully selected to tantalise all sensory cravings.
“Bread is a food that transcends cultures, religions and barriers. No matter where you go, it’s a staple food enjoyed by all.”
Indeed, it was enjoyed by yours truly to the fullest on Friday, where marketing manager Jalal Muradi and I were invited back to sample the menu’s finest delights.
We were greeted by the friendly team in the two-floor outlet, resplendent with warm lighting and colourful fixtures adorning the walls.
To start with, we were treated to a selection of soups, which of course were accompanied by bread sticks. I chose the Lamb Yoghurt Soup, a deliciously creamy concoction with slight mint subtleties. Jalal plumped for the Smoked Yellow Pepper and Pumpkin Soup spiced with Arabian Herbs and gave it a big thumbs-up.
I passed over the extensive salad list, but I did indulge in a number of cold mezzehs, such as the Muhamara, a creamy red pepper dip with walnuts and pomegranate molasses which made a welcome change from hummus, and the Moutabel.
The hot mezzeh selection was even better with the Pastrami Mozarella Rolls being especially excellent. They had just the right squishy texture, absolutely packed with heat and texture.
I also just had to try the Crusted Chicken Wings, breaded with a crispy coating and served with a blue cheese dip. Well … it was a pink cheese dip judging by the colour! Thankfully, the taste wasn’t as unusual as its colour and I scraped every last crumb out of the dish.
Jalal, meanwhile, could be seen gobbling down one of his favourite dishes, the Pomegranate Chicken Liver. He can be considered somewhat of a specialist in this area, having seemingly brought a similar dish to the office as part of his lunch every day for the past few weeks.
The huge grin spoke volumes; he’d find an exciting new take on an old favourite!
After the plethora of starters, it was time for the main event. I simply had to go for my staple Arab dish, the Lamb Tikka Bahraini Style. Perhaps my favourite food full stop, I can never get enough.
Chef Nady, take a bow! The Egyptian cuisine king has really nailed this, with the special blend of local spices and a hint of lemon giving the meat a perfect tangy taste to complement the tender, mouth-watering texture.
Meanwhile, I also gazed enviously at Jalal’s plate and stole some of his Kabab Istambuli, which is lamb prepared with onions in a spicy tomato sauce.
Both of these fantastic dishes were made even better when wrapped in the soft, warm bread prepared in the traditional ovens. It’s amazing how something usually so filling as bread feels so light and airy … Chef Nady should keep his cards close to his chest because he has the secret!
Other options include lamb chops, grilled chicken, fish and prawns.
To wash all of this down, I had the help of The Breeze, a healthy juice made with pineapple, kiwi and blueberries, one of a number of fresh juice options.
Although I was fit to burst, it would be rude of me to leave without sampling a dessert, and so I elected to go for the Mahalabiya Brule. What a creamy delight this was, packed with flavour underneath its crispy top.
Upon leaving, I certainly had gained a new appreciation for bread. It’s not just the boring bit you lump more exciting products on to make a sandwich, but it’s much more than that. Probably the most important staple food in the world, it’s a story that deserves to be told and celebrated.
