Love kebabs but bored of eating the same reshmi, tikka, and boti varieties? Head to Sigree to feast on a Middle-eastern menu that boasts of Rubiyan Meshwi, Shish Taouk, Samak Harra and more. Yes, they are all kebabs from the land of the Arabs.

The spices are subtle, the aroma rich and the dips are typical of an Arabic meal. Curd, garlic and lemon are ingredients the Arabs are fond of and hence you will find a slightly tangy edge to almost all the dishes — from the soup to the biryani, thanks to the touch of lime.

Some ingredients such as Sumac berries, Mahlab seeds and Za’atar herbs have been imported from the Middle-East, so as “not to compromise on authenticity”.
Chef Harman, who has explored the cuisine in Dubai and Turkey, discovered that Arabian street food and fine-dining consist of much the same kind of  food, albeit the quality varies. “Their main course is always prepared over a grill.

They love salads and use plenty of olive oil and sesame seeds,” he said.

t2 sits down at the Arabic table...