Shiraz Restaurant Catering
Falafel – Chickpea Fritters, Herbs / Pakora – Vegetable Fritter, Besan Batter
Chicken Biryani – Marinated Chicken, Rice
Chicken Tikka Masala – Tomato Gravy, Spices, Cream
Mutton Korma – Goat, Yogurt, Spices, Nuts, Kewra
Fesenjan – Chicken, Sauce of Pomegranate Molasses and Ground Walnuts
Chelo Kabob Koobideh, Grilled Tomato
Gheymeh Polo – Beef, Split Pea Stew
Fattoush Salad – Tomatoes, Lettuce, Radishes, Khubz
Hummus – Tahini, Chickpeas, Olive Oil, Lemon
Butter Naan
Chai Spice Cake – Almonds, Pistachios
Gajar Ka Halwa – Shredded Carrots, Sweetened Cardamom Milk, Almonds
Slowly finding their place in a saturated market it was for the second time that #supportlocal lunch relied on Shiraz Restaurant this Tuesday, Mr. Raja Abdul Majid putting together a spread of items at $15 per person that was delivered by Chef Jainine Jaffer at precisely 11:30am, as requested.
Serving a diverse group of attendees, the wide range of ages and races varying in terms of culinary experience as well as heat tolerance, it was suggesting some “safer” choices this time that many immediately gravitated to items such as Hummus and Falafel plus Naan treated as Pita, Chef Jaffer’s take on the traditional Chickpea Fritters moist and nicely spiced as were Indian Pakora that paired nicely with both housemade Yogurt and spicy Raita.
Impressed by an off-menu Salad featuring Croutons made from leftover Barbari Bread, the dressing and Garlic playing well off fresh Vegetables including plenty of Radishes, it was unsurprising that many Hispanic staff enjoyed Cumin-heavy Chicken Biryani while others stuck to marinated Kabobs of Chicken or Beef, though word quickly spread that Chicken Tikka Masala was also delicious which led to the whole large tray being gone by meal’s end.
Finding less common dishes a tougher sell, the fact that most stews are not particularly photogenic undoubtedly part of the problem, it was still a group of perhaps ten who chose to sample spicy Beef and Split Peas as well as Bone-in Goat Korma, the leftovers happily taken home by an Indian physician who praised both while Persian Fesenjan deemed “too sweet” by some was a favorite of presenters plus other Doctors, as was the city’s best Halwa though others seemed more fond of Jainine’s special Chai Spice Bundt Cake.
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 learning from the past a second #supportlocal lunch from Jainine Jaffer and Raja Abdul Majid at Shiraz Restaurant was even more successful than the first, everyone expectedly fond of Tikka Masala while Goat Korma went over well, as did the Kabobs which left plenty of Halwa and Fesenjan for those in the know.
RECOMMENDED: Butter Naan, Falafel, Chelo Kabob Koobideh, Fesenjan, Chicken Tikka Masala, Mutton Korma, Gajar Ka Halwa.
AVOID: N/A.
TIP: Contact Shiraz via online form, Telephone (702) 870-0860 or Email info@shirazrestaurant.com 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.
www.shirazrestaurant.com
