On a general day, The Ivy may take pride in serving their fabulous classics, for example, shepherd’s pie or their celestial sticky toffee pudding. Be that as it may this Ramadan, make sure to attempt their forcing iftar dinner. Each one course is breathtaking. I am not being excessively liberal with my modifier here, yet when you clean every bit on your plate and ponder it long after the feast closes, then you know you have quite recently hit culinary gold.
My accomplice and I started our supper by gnawing into a few dates and a tall glass of spring punch: an invigorating mocktail made with crisp peach and lychee. It was trailed by warm harissa, hummus and tabouleh served on our table. The hot bean stew pepper glue with broiled red peppers was flavourful and the superbly cooked chickpeas and feta cheddar included the additional crunch. Scoop it with a few hummus bread and you have recently ran across bliss on a plate. Shish taouk with garlic sauce was great, however it was the principle course that dumbfounded us.
The infant chicken with stuffed marrow and vine leaves tasted comparable to it sounds. The chicken wasn’t rubbery and the marrow stuffing simply dissolved in your mouth. Next up was the sautéed sultan ibrahimi with fish machboos. It had splendidly cooked fish blended with fragrant Arabic rice and tasted of the ocean. It was solace nourishment taking care of business.
For the individuals who lean toward gentler flavors, there’s Egyptian Kushari to delve into. The rice, macaroni and lentils dish was wholesome. What made the supper charming was the ever-mindful staff, who were inviting yet never acted over-well known. They brought the dishes to the table at an unhurried pace permitting us to benefit as much as possible from the close night.
The sweet tasting plate with baklava, Turkish delight, mahalabiya and the sticky toffee and date (truth be told, its an Arabic banquet) pudding was a blowout to the eyes and the sense of taste. While the sauce on the date pudding was a bit excessively caramelized and verged on the smoldered, the Egyptian milk custard (mahalabiya) struck an impeccable note and wasn’t debilitated sweet. It was an immaculate consummation of a celestial dinner that paid a tribute to Arabia.