A new avatar of the old favourite food hangout in GK II offers an interesting mix of Mediterranean and Middle Eastern cuisine. Chef Hardeep Singh of S Bar and Restaurant shares the new menu with Navneet Mendiratta
When Shalom changed its name to S Bar and Restaurant and went for a make-over, a lot of its old patrons wondered if it meant contemporising the food and bar menu to join the rest of the bandwagon. The change was coming about a decade after Shalom had first opened and the brand image firmly established in its patrons’ minds with sufi nights topping the charts for a live experience. The food was always fuss free and veered towards Mediterranean. So what could the place offer moreIJ
A lot, as it has actually turned out. With the change in name and image, the Shalom in its new avatar has cut out the flab and adorned a lean image with healthier food from the Mediterranean region with a heavy influence of Middle Eastern cuisine. “This is so you have a wider choice. S now offers its diners the comfort of hot and cold mezze, a wide range of melt in the mouth kebabs and choicest of Mediterranean salads,” shared Chef Hardeep Singh of S-Bar and Restaurant. “But, that makes for the traditional fare. We have now stepped beyond it to offer certain tweaks that would tickle the palate such as an innovative range of pita pizza and wholesome mains.”
For those of you who are wondering what sort of a pizza is this, chef explained that this is actually a pita bread served with interesting toppings that make the wonder on bread even more healthier and smarter. “And all the pita that we serve is fresh out of oven as you place the order,” he said. Adding to the fun is goat meat and cheese tart and mushroom tabei. “The more adventurous ones can order poulet m’charmel, malsouka, veg chickpea and feta bake or a chorize and prune pita pizza,” he suggested.
According to the chef, often restaurants and kitchens tweak the recipes to introduce more chillis so that the food appeals to the Indian palate. But S does none of that. “We have retained the original flavours and spices and go easy on the use of garlic, saffron, cardamom, cumin powder or black pepper. Every spice is mixed in the quantity as it is meant to be,” he insisted.
For full Middle Eastern flavours bordering along the Morocco, the guests can order from a selection of tajines from the menu. “Our cinnamon and saffron flavoured fish tajine with shallots and sultanas is quite a hit with our diners. The guests could also choose from prawn, lamb or dajaje belimoune, a saffron flavoured chicken tajine cooked in orange sauce,” he said.
And then what would Mediterranean food be without the salads and mezzes. At S, while the chefs have taken care to retain the original greens recipes such as Fattoush and Feta cheese offerings, they have also tries to experiment and add a twist by including salads with fresh cut fruit and vegetable combinations such as Musk melon and raddish or spicy baby potatoes and lettuce with Harissa lemon dressing for those who seek something different. The mezzes has a compilation of traditional favourites such as hummus, cacik, baba ghanoush and muhammara. “For those who seek something different must try out salata mechouia. It’s a preparation of char-grilled green bell peppers, capers, tomato and black olive, finely chopped and seasoned,” chef shared. This is not all. S offers an elaborate choice of mains and kebabs (including shish taouk, chelo and jujeh) for the regulars.
Still missing the old ShalomIJ Pair your food with the original Shalom mojito or Shalom spiced ice tea to reminisce the days gone by or do the new with watermelon sangria. Now, this one’s an interesting mix and an instant cooler.
Away from food, the interiors tell the tale quite perfectly with S now being converted into a three-floor experience — you have a terrace area with a triple height atrium to allow soft daylight to seep in or enjoy a starlit sky in the evenings. The second floor is a low seating bar space and the remaining is connected to the DJ console and the first floor dining area. Bright yet earthy coloured upholstery creates an interesting overlay on the otherwise mellow tones of brown beige and grey and an interesting cut jaali work luminaire highlights the bars and counters.
What’s an ending without a sweet indulgence. Chef suggests you stick to the traditional favourites — baklava and kunaffa. There are other options for sure, should you seek something different. In a nutshell, even in its new form, the place has something of the old to keep the connect intact. Change must be for the better after all.