Dubai: The welcome at Awani -- the contemporary oriental restaurant serving fusion Levantine cuisine by the Beach -- was with a shot of warm cucumber soup, apparently to whet my appetite and set me up for the dinner ahead.
On a breezy Dubai evening, I have to admit, it did the job nicely.
So while gawking at the tastefully done interiors embellished by turquoise blue and brick red cushions on chairs and arty wall décor, I waited hungrily for my first item on the table - a huge portion of Bomali Salad (Dh35) and a bowl of Sultaniyyet Awani (Dh26).
The cold salad made of pomelo, crispy iceberg lettuce, corn, fresh mushrooms and big solid chunks of feta cheese and dressed in a special chef’s sauce tasted delightfully refreshing while the cold mezzah made of my favourite veggie – the humble eggplant – grilled and cut open to be garnished with tomatoes, parsley, coriander and onions was a tangy surprise that I loved with their oven-baked fresh bread.
For a hot accompaniment, order an Almond Halloumi (Dh29) that’s complete with two large slabs of grilled halloumi covered in a coating of deep fried batter made of shaved almonds.
The dish that makes Awani though is their Awani Chicken Shawarma (Dh72).
A full platter (good for two) comes with pickles, garlic sauce, French fries on the side and cubes of subtly spiced chicken grilled to perfection. It’s served on a skewer for a real dramatic finish. Another bestseller is their Kafta with Tahini (Dh65)
which had two large chunks of kofta (I had asked for the veal instead of lamb) cooked in a rich, creamy tahini sauce and topped with pine nuts.
Best enjoyed with fried potatoes and chillies on the side and some more fresh bread. For vegetarians Freekeh Bil Fukhara (Dh37) is a must.
A fine mix of cracked wheat, onions and fresh mushrooms in olive oil, it’s topped with fresh cream and grated parmesan before being served in a traditional clay pot.
Do end the night with Ice Cream Othmaliya (Dh38) to savour a special kunafa dough, served with Arabic ice cream and topped with pistachio nuts.
