Issue link: https://maltatoday.uberflip.com/i/467065
VIII maltatoday, SUNDAY, 22 FEBRUARY 2015 Food Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 Domaines Ott Rouge – Chateau Romassan Bandol, France Chateau Romassan is located in the Bandol appellation where the land is comprised of limestone, sandstone and marl of the late Cretaceous marine period. The Bandol appellation is known for its terraced landscapes built from the hard stone with vines, which are planted into vast terraces with varying exposures. Cultivation methods are traditional and the soil is mechanically tilled and young shoots are trained with the greatest care to the plant. This bright ruby coloured wine is primarily mourvedre, which gives the wine a spicy character, which is complimented by a generous bouquet of blackcurrant and morello cherry. The wine is rich with tannins yet highly balanced making it an excellent choice for pairing with beef ribs, spicy dishes and cheese. The grapes used in making this red wine come from vines no less than 15 years of age: mourvedre, a local variety which gives the wine its round, robust quality. This is also the dominant varietal in this wine (as required by the appellation), Cinsault for its fresh, silky elegance, Grenache to round off the wine and give it body, strength and bouquet, Syrah in small quantities to give verve to the wine and slight hints of liquorice. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 A good restaurant experience is never just about the food. Certainly the edi- bles are important – otherwise you would go to the cinema or a museum. But there are other elements too that can make or break a restaurant's 'ex- perience factor', as I like to call it. Staff and service are two important ones. You cannot enjoy a meal if the person serving it is not, at the very least, competent and courteous. The décor is another. While gastro- nomic works of art can be found in the strangest, most low-key locations, a dingy garage in a dodgy neighbour- hood may not be a great location for a first date, for instance. On all these fronts, Suruchi deliv- ers. Set in the heart of Paceville, a town better known for its unruly tourists and youngsters who drink too much, this little oasis brings an interesting fusion of Middle Eastern, Indian and Mediterranean dishes to the table. Our attentive host checked in regularly but not too often – there's nothing worse than being asked how your food is while you are working on a mouthful of it. The tastebuds were certainly well taken care of. None of the three sections of the menu was neglected – each geographical region was well represented with a variety of starters, soups, mains and desserts. Mix and match a few or stick to one region – a meal at Suruchi can span the globe or keep it local, with as many combina- tions as you can think of. Our party decided on the former and, in true Mediterranean style, shared our dishes. We started off with embattan – potatoes stuffed with beef and deep-fried – and chicken pakora, which is what all fried chicken dreams of tasting like. A Shorba Libiya and Dal soup followed, accompanied by an Indian beer, the Kingfisher. My favourite was the spicy North African soup, with chunks of lamb in a satisfying broth. The Dal, a familiar dish on any Indian menu, was thick and reassuring, a welcome warmer on a chilly night. Between courses is the perfect time to take in one's surroundings. There are two types of seating avail- able; tables set out in the middle of the dining room, great for larger, more social groups, and booths sectioned off with sheer drapes. If Aladdin were to take Jasmine out on a date, he would pick one of those. Private but not isolated, they are perfect little pods for a more intimate meal. With a swing of the kitchen doors, our main courses arrived. The biryani chicken was an impressive mountain of a meal, delicately sea- soned chicken atop saffron rice that was as satisfying as it looked. The lamb tajine, brought steaming to the table, was gloriously tender, requir- ing no knife to ease the meat off the bone. Simply wonderful. We ended (with some encour- agement – at this point we were full to bursting) with some In- dian ice cream. A mango explo- sion that was both creamy and tangy. A refreshing end to a meal packed with flavour and one I am certainly eager to return to. Rachel Agius takes a look at a restaurant and brings a recipe, wine and delicacy of the week. Write to us with your comments on restaurants or submit your own recipes to rzammitcutajar@mediatoday.com.mt A meal at Suruchi is a trip across the Mediterranean, India and the Middle East. RACHEL AGIUS heads down to Paceville to see what it's all about Resto of the week A fusion of flavours at Suruchi Suruchi 35, Ball Street, Paceville Tel: 27515000; 77515000 Web: www.suruchirestaurantmalta.com PHOTOGRAPHY BY RAY ATTARD Ingredients Kourambiedes 30g sultanas • 4 carrots, peeled and coarsely grated • 2 tsp cumin seeds • 1 tbsp sesame seeds • 3 tbsp hazelnut or olive oil • 1 tbsp sherry vinegar • lemon juice • 50g blanched toasted almonds, roughly • chopped Small handful parsley or coriander • Method 1. Put the sultanas in a small bowl and cover with boiling water. 2. Soak for 20 minutes or until nicely plumped. 3. Meanwhile, toast the cumin seeds and sesame seeds in a dry frying pan for 1-2 mins until golden. 4. Leave to cool slightly, then put in a serving bowl with the grated carrots. 5. Add the remaining ingredients and toss to combine. 6. Season well, then cover and leave at room temperature for 30 minutes to allow the flavours to mingle, before serving. Recipe of the week Indian-spiced carrot salad