Garden Salad – Red Onion, Tomato, Cucumber, Lettuce, Green Chili, Lemon, Goat Cheese, Vinaigrette
Tahdig – Persian Crispy Rice
Pakora – Vegetable Fritter, Besan Batter
Chicken Biryani – Marinated Chicken, Rice
Chicken Kabob, Chelo Kabob Koobideh
Chicken Tikka Masala – BBQ Boneless Chicken, Tomato Gravy, Cream
Fesenjan – Chicken, Sauce of Pomegranate Molasses and Ground Walnuts
Daal Gosht – Lamb, Lentils, Tomatoes
Green Karahi Chicken – Chicken, Coriander, Mint, Yogurt, Green Peppers
Gajar Ka Halwa – Shredded Carrots, Sweetened Cardamom Milk, Almonds
With recent mistakes threatening the sustainability of pharmaceutical representatives allowing the office to coordinate and #supportlocal it was to the trusted team of Raja Abdul Majid and Chef Jainine Jaffer that Friday’s catering was delegated, $15 per diner yielding enough Food to feed at least twice as many guests with everything delivered temperature appropriate and delicious as ever.
Beginning to develop a following inside the old Habib’s, a full house on Valentine’s Day featuring live music plus special items further displaying the talent in both front and back of house, it was after unpacking several trays plus divided plates and utensils that attendees explored their options, young Hispanics at first skeptical but quickly finding lightly spiced Pakora and Chicken Tikka Masala enjoyable along with Kabobs that many paired to Basmati Rice or Naan used as Pita.
Truly a Restaurant capable of feeding any crowd, a diversity of Indian, Pakistani and Persian dishes all properly executed, it was with Hummus and smoky Eggplant Puree that lighter flavors were offered along-side Salads, those seeking something healthy getting their fill while also praising two types of Chutney and thick, cooling Raita.
Additionally offering Chicken Biryani, a bountiful tray providing plenty of leftovers for its fans, those seeking more intriguing Poultry were given the option of Fesenjan or Chef’s daily special Green Karahi Chicken, the sweet Persian classic still unlike anything else in terms of texture and taste while the combination of Peppers, Mint and Yogurt made the Pakistani version intensely fragrant but not overly spicy.
Enjoying extra Fesenjan and Tahdig after a spicy serving of Daal Gosht, fork-tender Lamb and “perfectly cooked” Lentils impressing two Indian Physicians, it was with Gajar Ka Halwa that lunch came to a conclusion, the fact that finely ground Carrots don’t *look* delicious potentially dissuading those unfamiliar which meant that two hours later when more than half the tray was left another heaping bowl was enjoyed…and then another.
N/A: Making it blog policy to not ‘rate’ places based on catering alone the professionalism of Shiraz’s program is everything one might hope for, and after bad experiences with other local caterers or Restaurants with “catering” recently the importance of reliability has never been more relevant to convincing pharmaceutical companies to #supportlocal.
RECOMMENDED: Butter Naan, Tahdig, Pakora, Baba Ganouj, Chelo Kabob Koobideh, Fesenjan, Chicken Tikka Masala, Gajar Ka Halwa.
TIP: Contact Shiraz via online form, Telephone (702) 870-0860 or Email firstname.lastname@example.org for Catering inquires or checkout ezcater.com to do it on your own.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.