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The taste of the Mediterranean

Hookah adds variety to its menu



CHOICE GALORE: Hookah is now serving a variety of Mediterranean cuisine

The Capital seems to be spawning lounges-cum-restaurants. Why not? It is a viable business option, combining the qualities of lounge and restaurant, reducing the trouble of going to different places to eat and drink. Another addition to the list is Hookah. The three-month-old lounge and restaurant in the Basant Lok market has introduced some new dishes to its menu. No more limited to Lebanese dishes, for those who wish to try the delicacies of other regions of the Mediterranean, the place is worth a try.

As a starter, tazazki is not bad. Basically hung curd with garlic, it is served with pita bread. One can also start with any of the newly introduced soups. The chicken and wild mushroom soups may be tasty, but are better options for winter than summer. Another hot-served offering is Moroccan lamb stew served on a bed of couscous - a staple food in Morocco traditionally prepared with seven vegetables steamed on intense bullion. There is cheese Caeser salad for vegetarians. The heavy-duty dish contains cheese, anchovy and iceberg lettuce in Caeser dressing with garlic bread.

The addition in the main course is gambari talinat, or grilled prawn in vegetarian sauce. Try it, if you are alien to grilled prawns, but you might not regret missing it out in favour of other tastier options.

The pastas are worth trying, and there is an array to choose from. Spaghetti Bolognaise goes down well for non-vegetarians. A preparation of spaghetti in minced meat, olive oil and pepper in a tomato base, it leaves an aftertaste of pepper. Fettuccini con gambaritti is again a pasta, but quite different from spaghetti. This is fettuccini with prawn, in vodka-flavoured white sauce. The desserts at Hookah are not extraordinary. The very sweet baklava is present in almost all the

Mediterranean restaurants. The only rarity is shariya (vermicelli) with black pepper ice cream.

DR

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