Mashhad Taj Santacruz — Restaurant in Mumbai

MASHHAD - City in Northeast Iran. Mashhad in Bombay is at the Taj Santacruz (not a part of Taj) but serves some amazing Iranian/Lebanese/North Indian Food. I would call it a proper Fine Dine with Chic Interiors. Looks Royal. From the Entrance to the Furniture / Cutlery all seems perfect. Though the service might have taken a bit of a hit last Night, the food compensated for the same. Hence No complaints. Being a big Fan of Iranian and Lebanese - stuck to this cuisine. Maybe North Indian another day. (Their Butter Chicken and kebabs are worth a try)

Coming to what we had:

Ash-E-Reshte - (Persian Legume Soup) A bit complex at the same time flavourful soup. It's made over the Persian New Year. With lot of Herbs and Aroma this was a winner. Made with Yogurt one needs to consume it quickly. Rich with a lovely texture and balanced spices was a winner by mills. Flat Noodles/Assorted lentils (Iranian food is known for it) chickpeas and Iranian spices. Overall loved it.

Appetizers - We tried a small portion of Mast O Khiar with Pita. It's basically a thick dip with Iranian spices. Yogurt based (hung Curd) some cucumber, dried Mint. Had a lovely texture. Overall subtle in taste at the same time different then the Lebanese cuisine.

Coming to Lebanese - It's always a Platter. Not wasting time we asked for the Famous Mezze Platter which had Fattoush (still Mumbai can't get this right) maybe the punch is needed or maybe the correct spices. Baba Ganoush (wow) lovely texture and perfectly made. Hummus ( again a well made with correct proportion of Tahini and Olive oil ) Shanklish ( basically it's Lebanese and Syrian Blue cheese made out of sheep or cow's milk ) here the chef has made a lovely dip using this ingredient using Zattar and Harrisa which gives that spicy hit.. Mohammra (wow) this was fantastic. Walnuts/Aleppo pepper and olive oil. Perfect in balance. Great texture and a bit hot. Overall a killer of a dip. Labneh - garlic/olive oil/hung curd. Overall good. The above needs to be had with the Pita which were served. Go for this platter.

Falafel Platter - simple yet classy. Madewell. No oil. This is Ground chickpeas or Fava beans or both. Here the chef has used chickpeas Deep fried it till golden brown with a bit of sesame. A bit of Tahini drizzles. Served with Onions and Mint leaf. Full marks.

Shish Taouk - Lebanese touch. Chicken marinated with Lebanese spices served with Toum sauce and tomatoes. Marination was balanced well. Aromatic and spices. Go for it. We also asked for Joje Kebab (this is Iranian) it's basically a marination of Turmeric and saffron Tandoored with a drizzle of olive oil. Well known in Persia. Also known as Persian Grilled Saffron chicken. Spice level was subtle. Harrisa dip went well. Overall Nice.

Coming to Mains: Asked for a small Portion of Chelo Kebab (Lamb) this comes with cooked rice. Coming to the Kebabs, it was yum. Lovely balance of spices. This is the NATIONAL DISH OF IRAN. They serve over a bed of rice. Must try.

Zereshk Polo - FANTASTIC, Persian classic made with Zereshk (Berries) we asked for the Vegetarian. Made during the festive season. Its steamed rice layered with red berries and golden fried onions with a garnish of almonds and pistachio. Loved the combination. Loved the subtle/sweet/sour taste of the rice. Overall loved it.

Dessert:

UMM Ali -Richness all the way. Egyptian dessert. Semi liquid. Served hot. Pistachio/coconut flakes/raisins/milk/sugar/saffron a bit of cream. Not that sweet but do try this. This also had a hint of rose water.

My overall take - This place has the potential. For me it was a clear winner. Most of the dishes stood out. But a lapse in one dish (service wise) No complaints. Go...

With Love –from Lebanon Introduction Mashhad Restaurant After doing tonnes of continental cuisine, the markets are now opening up to just one more variation that includes Iranian and Lebanese variation. The cuisines are served at the Mashhad restaurant at Taj (Santacruz). Mashhad serves the unique cuisine that involves an interesting array of Lebanese, North Indian, and Iranian variations. On an invitation to the bloggers table, I was served a number of dishes that took my taste buds by a pleasant surprise. Building an Appetite The appetizers catered to a number of dishes including the famous Lebanese ‘Mezze Platter’. This was followed by the ‘Falafal platter’. The Lebanese selection was standard but on point. They had added the delicious ‘Bharwan Kumbh’ (A stuffed mushroom dish) from the Indian cuisine, and the last but not the least the ‘Makai Malai Seekh’ (Corn Kebabs). The Mains The mains were just as delicious. The vegetables included ‘Capsi Roz Capsi’ (another Iranian vegetable, that was smoked to perfection, and involved a fantastic array of unique spices that rendered flavour to the dish). The ‘Malai Kofta’ is an all time Indian favourite (A rich creamy vegetables, involving dumplings cooked in fresh cream.). But I simply enjoyed the ‘Zereskh-Polo’ (A Persian rice dish, prepared using berries, A special Persian spice concoction, and a number of exotic vegetables.) Sweet Notes My meals are never complete without a round of richly prepared lip-smacking desserts. I found myself digging into the famous ‘Umm Ali’ (An Arabic bread pudding dessert, richly done using dry fruits, and topped off with rose and saffron), and the cooling ‘Gulkand Phrini’ (An Indian condensed milk preparation finished with a residue procured from rose petals and sugar). Mocking it While at the meals we were served a round of mocktails that involved simple ‘Strawberry and Pink Guava combination’, another included ‘Sherbet –E – Khakshir’ (A famous Persian summer drink prepared using turmeric and saffron). Last but not the least we were also served the delicious ‘Sekanjebin BaKhaiyar’ (This is one of the oldest Iranian drink prepared using honey, sugar, and vinegar. This is especially consumed during the summer months). End Note While I took to the vegetarian serving, there was an interesting spread laid out for the Non-vegetarians too. As a blogger, I have received a warm welcome. The décor is classic, and modern in origin, as the team has decided to concentrate more on the nitty-gritties of the cuisine itself. I have enjoyed a good...

We were called at Mashhad for Lebanese Food Festival, there was a presence of every conceivable Lebanese food spread before us, including soups, salads, cold & hot mezzeh, mains & desserts.

Here’s what the picture looked like: We starter with Mocktails •Kiwi Punch •Shorba Adas Maa Sabanekh: This lentil soup comes with earthy umami & light tang from dried limes makes the flavour pop! •Hummus: It was classic hummus, superb & authentic taste. •Baba Ganouj: Served with pita bread, mashed cooked eggplant mixed with tahini, olive oil. •Labneh: It almost like cream cheese , tangy and creamy. •Fattoush: Middle eastern crunchy colouful salad, lots of greens, veggies and toasted pita bits. •Harisha: Hot chilli paste, used a dip. •Toummeya: Fine bulgar, cherry tomatoes, finely chopped parsley, mint, cucumber and onion giving a zingy touch •Falafel: Lebanese golden fried patties, green peas and chick peas patty served with onions garlic and tahini. •Fatayar Sabanik: Spinach & cheese fillings, perfect for a snack. •Capsi Roz Capsi: Staple middle eastern rice with tomato gravy. •Veg Harra: It is gravy, sweet and tangy served with rice •Umm Ali: Traditional turkish dessert, served hot and delicious in taste.

The staff was excellent. It is for 1500 Rs/- ++ , come with family and loved ones and enjoy the...