A culinary sojourn with The Phoenicians at Raj Pavilion, ITC Windsor

Before the food, it’s important to understand a bit of history around the theme for this particular dinner. Phoenicia was an ancient civilization composed of city-states which lay along the coast of the Mediterranean Sea through what is modern-day Syria, Lebannon and northern Israel. The civilization flourished through maritime trade between c. 1500-322 BCE. As far as the food goes, I read that they made porridges, breads and flat cakes that grew in popularity and crossed the borders  and survived for centuries. They also had vegetable gardens where they would grow peas, lentils, chickpeas, beans and fruits like fig, pomegranate, apple, lime and more. A lot of these ingredients find a prominent place in what we know as the Mediterranean cuisine. This is the theme for the food festival at the Raj Pavilion.

This sort of cuisine is among my favourites because besides being quite nutritious and healthy, one can work magic with the vegetarian dishes that tend to get ignored in a lot of food festivals. The salads are always where I find my favourites with Mediterranean food. Among the dozen salads that were on the fare, I found my palate favouring the Tamarind Tossed Papaya Salad and the Herbed Poached Shrimps with Salsa the most. Hitting similar spots on my tongue, the tanginess of both  brought out some fabulous flavours that beckoned me to go back for seconds… and thirds.



Some of the other salads like the Marinated Watermelon with Brined Artichoke and Gherkins, the Chargrilled Pineapple with Pickled Onions exemplified the rich Mediterranean flavours far better than some of the other non vegetarian salads that were on display.




I moved on to one of my all-time favourite meals – hummus and pita bread. Accompanying the hummus were other Mediterranean dips such as Taboulleh, Babaganosh and Beet Labneh. I will have to exercise my bias towards good old plain hummus as the hero of that section.




The main course of the meal consisted of vegetarian and non vegetarian food in equal variety. First up were the Greek Style Stuff Peppers. The capsicum (yes, we call them capsicum) with fillings of fruit, zucchini and a light layer of cheese. I’ve not had enough Greek food to say that it was authentic, but all I know is that I thoroughly enjoyed the dish. Unlike the more familiar mughlai styled stuffed capsicums I’ve had, this was quite light on the tummy and the interesting mix of all the fruits and vegetables left me wanting more. (Which I did go back and help myself to). Also served was the Imam Bayildi – a stuffed eggplant (or aubergine for the fancy people), my aversion to all things eggplant didn’t allow me to relish the dish.



In the non vegetarian section, I took a liking to the chicken wings with preserved lime. Although this tasted more like a summer dish to me, I wasn’t complaining as the wings were done tender enough to have the meat come off the bone effortlessly as I chomped away. The Agean Kakvia Fish dish was a tad too bland for what I’m used to when it comes to Mediterranean seafood, so I left it at a single helping. The Greek Lamb with Orzo was another dish that had me going back for seconds with the lamb cooked quite tender, and a light peppery sauce to accompany the rice made this a good dish.




Before I hit the dessert stand, we were served Shish Tawook – A twist on the popular Shwarma Roll, this had extremely tender Shish Kababs with zesty sauces and sliced veggies which made this a superb roll. I was wishing that I had started off the meal with this roll rather than ending it. I wanted to have another one, but had absolutely no space to tuck it in.


Dessert was a rather simple affair with a Baklava dumpling. While the taste of the chopped nuts and honey on the inside was good, the overall pastry was a bit heavier than what I was expecting. 


Full marks to the folks at ITC Windsor for bringing a nice historical twist to the familiar.
Mediterranean that I absolutely love. The top three picks of the meal for me would have to be the Herbed Poached Shrimps with Salsa, the Greek Style Stuff Peppers and the Shish Tawook. The food festival is on throughout the month of November. Do go and check it out.



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