Posted by – Tanishq Kumar
We entered Zarzura on a demure Sunday, when every now and again it showered bringing in the clouds to give us the fabled calm mist of the monsoon. And with the dewy smell of grass and mud still lingering in our senses we entered to taste the heat and veneered sensuality of Moroccan cuisine. The simply laid dimly lit inside gave way to the tempered white of the outside where we chose to sit. We were greeted by a humble, sought of contemporary Arab looking, Chef Sanjay Yadav who very gracefully entertained all our requests for the dishes we wanted to taste. Seated under a beautiful wooden canopy on a very settled and chilled out afternoon we began our tasting with a refreshing bottle of Chandon BRUT to accompany us.
We started with the salads, the very basic chicken Caesar salad and the Pineapple and Pomegranate Tabouleh which had the crunch and cool a good salad commands and carried a very curious scent in the mouth through its oil dressing. Then were brought to us the two platters, the vegetarian platter consisting of Falafel, Veg. Fritters and Cheese Sambosik, and the non-vegetarian platter consisting of Garlic Prawns, Chicken Sharwama and Lamb Kibbeh, each accompanied by two sets of dips (Hummus, Cacik, Muhammara, Moutabil) and flat breads. The veg. platter was, expectedly, relatively lackluster with the Sambosik’s covering being moist and not providing the desired level of crunch rendering the dish to be overpowered by the cheese which still was tasteful with little hints of herbs, and the falafel not being moist enough inside, due its small size, which gives it its indulgence. Comparatively the non-veg. platter had a lot more taste and connect with the Moroccan style, especially with the garlic prawns which to my delightful surprise were not overpowered by the strong garlic flavour and all the spices could very well be seen to be involved in its curry; the chicken shawarma with its strong spices created a tantalizing tale of high notes with each spice ever slightly varying on your tongue. The main courses were made with a lot more dedication to the Moroccan cuisine with the style, use of flavours and delivery almost being immaculate. The Haloumi cheese and spinach pizza which we had tried had brought flavours from the spinach, through the cheese, which you normally don’t get to experience with the pine nuts, with their subtly salty, air creating the perfect environment for the spinach to grow on your palate. Although the Lamb Tagine with saffron rice was nice and a lot more suited for the Indian tongue, the char grilled chicken breast with orange sauce was the perfect balance between the acidity of the orange and the sweet, salty and rich haloumi cheese being brought together by a very well cooked chicken. Among the very interesting fusion dishes which I have tried one of the best ones would be the Penne with smoked chicken in saffron cheese sauce, which again is a testimony to how the richness of the cheese can be used to bring out a more wholesome flavour out of a singular ingredient this time being the saffron, the sauce in this pasta played on the sourness and sweetness on offer with the full spectrum of the saffron flavour on offer.
Zarzura is a restaurant which stays mostly sincere to its core flavours and is honest to want to what it intends to offer. The starters do leave a lot to desire but the mains just ultimately make you forget all about them. Chef Sanjay Yadav has done a very good job with his food and his dedication to his style really will impress anyone, I hope he gets to take his trip to morocco eventually.