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Middle-Eastern chain Bayroute unveils new menu at all outposts in Mumbai
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Tuesday, 21 January, 2020, 08 : 00 AM [IST]
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Our Bureau, Mumbai
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Bayroute, Mumbai’s most successful and much-loved Middle-Eastern fine dine, recently unveiled its brand new menu, which is currently on offer at all outlets of the chain. It comprises Bidaayaah, Salata, Cold and Hot Mezze, Hummus, Pide and Tara, in addition to mains, cocktails and desserts.
The ingredients have been sourced straight from the souks of the region, bringing alive authentic fare from Egypt, Lebanon, Turkey, Greece and Morocco.
The restaurant boasts of a signature bar setup that whips up surprising delights and chic rose gold cutlery, and its new menu offers a wide variety of evolved regional dishes and cocktails, which are as follows:
The Bidaayaah comprises Musakhan Chicken Hash (Syrian fire-roasted chicken); Chicken Kofte (handmade chicken meatballs muddled with Turkish spices); Moroccan Pastilla (North African sweet-and-savoury phyllo pastry) and Tava Karides (Turkish style garlic prawns).
The Salata comprises Moroccan-style Moghrabieh Couscous (a warm, hearty salad); Freekeh Saletti (a Mediterranean delight) and Grilled Halloumi and Figs (Dukkah-spiced refreshing salad).
The cold mezze comprises Labneh Za’atar (Greek yoghurt sprinkled with Middle-Eastern Za’atar); Avocado Labneh (yoghurt with buttery avocado cuboids); Beirut Nut Tagine (Beirut’s customary nutty blend); Laoubieh Bil Zeit (warm flat green beans) and Hendbeh (bitter greens sizzled with onion, cilantro and pine).
The Hummus variants include Musabbaha (Jordanian hummus folded with garbanzo beans), and Hummus Al Orange (creamy chickpea hummus perfumed with orange zest).
The hot mezze comprises Turkish Potato Kumpir (baked jacket potato cut infused with surprises); Mezze Fries (Za’atar-seasoned vegetables); Adana Kebab (fire-roasted minced kebab from Turkey); Dijaj Chermoula (a Libyan relish of rubbed chicken tenders), and Hamid Prawns (Sumac and herb-marinated prawns).
The Tarah section comprises Findik Al Pesto (pestle of cilantro and pine nut smeared over crusty bread); Harra and Cheese (baked savoury crust pastry); Dijaj Al Bukhar (poached chicken breast shaved over cilantro pesto); Taouk Sosis (chicken sausage rubbed with Moroccan chermoula) and Kafta (mince lamb kebab dozed with Dukka).
The Pide is Chicken Afrikaan (African spicy bird eye chilli pepper-rubbed chicken).
The Manakeesh includes Harissa and Cheese (age-old customary, chilli, cumin and coriander preserve); Musakhan (Arabic fire-roasted chicken with Sumac), and Lamb Lahmacun (ground lamb and vegetables cooked in Armenian spice blend of cumin and coriander).
The mains include Roz Bukhari (Saudi Arabia’s fragrant rice pilaf); Escalope Al Dijaj (an Arabic meal with hammered chicken breast matured with spices); Chicken Iskender (Turkish herb chicken shavings stacked over pita); Lamb Pirzola (braised lamb chop scoured with cinnamon bark and ground spices) and Yemen Mandi (earthy and smoked rice with young lamb).
The desserts include Shukulata Al Habib (70 per cent chocolate mousse grouped with gooey brownie cake bits); Greek Loukoumades (morsels Of Greek doughnut-encrusted with walnut and crowned with cinnamon honey praline ice cream) and Pistachio mille-feuille (phyllo pastry with whipped pistachio cream, and capped with glazed berries and fig ice cream).
The cocktails include Lentil Rum Fashioned (Arabic all-spice-infused white rum shaken with varieties of lentils and served with dalmoth), Pumpkin Spiced Martini (whisky-laced with ripe pumpkin and handpicked Mediterranean spices with a layer of egg foam and served with roasted Wasabi pumpkin seeds), Honey on Fire (the scrumptious fruity and nutty flavours of natural honey combined with Tennessee honey and fire and served with real honeycomb lolly), Raspberry Champagne Vodka-T (raspberry champagne sorbet soused with vodka), Turkish Express (strong Turkish coffee laced over smoky whisky with a hint of sweetness and doubled up with fresh cream), Souk of Gold (roasted coriander and pea-flower infused gin changes colour with edible gold dust), etc.
Arjun Raj Kher, brand head, Bayroute, said, “Bayroute has always been a window into the fascinating world of Middle-Eastern cuisine. Our chefs have been digging deep into culinary traditions of the Middle-East and trials have been ongoing for very long.”
“The new menu is the result of extended innovations and processes that have been perfected over months, which we are confident our guests will appreciate. We thought now was the perfect time to help gourmands soak a little deeper into that world and have thus introduced cuisine from Jordan, Syria, Libya and Saudi Arabia,” he added.
“We have also introduced a brand-new segment, Tarah, which comprises preparations of Bahrain-influenced, cultured sourdough bread. There are more choices for our guests who are vegan and prefer a gluten-free diet. It is an upgraded brand experience too, and no matter how much your brace yourself for it, you are bound to be taken by surprise,” Kher said.
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