Two Spanish guitarists strum away while you tuck into a feast of tapas. Nope, you’re not in some traditional café in a Madrid sidestreet — you’re in Wafi, Seville’s restaurant, to be precise.

The insanely designed ancient Egypt-themed mall and entertainment venue is home to several venues and restaurants, but Seville’s tops the lot for food, service and atmosphere. Those of you who have been to the Iberian peninsular for a vacation or business will probably see the venue is a hotchpotch of what Spanish eateries are supposed to look like. It’s tourist book chic, but it’s done with a charm and style that makes it almost as good as the real thing, and after all, you are 4,000 miles away. But to pick criticism would be harsh. The food is top quality, from the tomato soaked bread for starters to the the filling paella and the hearty steaks, all to be enjoyed while listening to flamenco music, sometimes complete with dancers! The venue is usually busy with a mixed crowd enjoying the not-so-pricey drinks, especially the 40 per cent off offer during happy hours between 4pm and 8pm daily. 
Alfresco dining is also a must in the winter when you can enjoy a movie under the stars.

Seville’s, Wafi, Oud Metha, Dubai: 04-3244100

Restaurant Review 

An important objective of the UAE is to make Abu Dhabi a multicultural city; an epicentre of international customs and cuisine. Ushna, in the Qaryat Al Beri souk between the bridges, certainly plays its part, though perhaps not in the way originally intended by its owners.

This ‘contemporary north Indian’ restaurant looks and feels like it belongs in the Moroccan city of Marrakech rather than the Middle East or even Northern India.

Yet, this is no bad thing. Instead, Ushna reflects the gradual migration of reputable restaurants and hip hang out spots from the island to new locations, and between the bridges certainly seems to be a hot favourite. This is a world away from your average Indian eatery, so you certainly won’t find pseudo-Indian offerings such as a king prawn balti or chicken tikka masala here.

Ushna’s polished and impeccable décor is echoed in both its menu and impressive beverages list which focuses largely on the New World, with a number of offerings from across Australia, South Africa and California. In addition, the refreshingly knowledgeable staff are more than happy to provide advice and suggest what drink would complement your choice of food. At first, the somewhat limited options of French and Italian reds was a little disappointing, but after a lengthy discussion and a leap of faith, it was successfully proved that, in fact, a slightly ‘heavier’ South Australian beverage would suitably enhance the flavours of the food.

One visit to Ushna is certainly not enough to appreciate its extensive menu. Some of the highlights include the starters machli tawa fry and the resha galouti. The former is a plate of hammour cooked on a griddle and marinated in lemon juice, mustard oil and spices,  served with salad.

The latter consists of very traditional-tasting and tender shredded lamb patties and seasoned yoghurt, smoked with screw pine nuts and is, as the menu explains, inspired by the customary galouti kebab (the term galouti actually means melt-in-the-mouth).

Main course suggestions include the gosht seekh kebab: a skewered kebab of lamb flavoured with cardamom, cloves, ginger, coriander and cinnamon — similar in principle to the resha galouti starter, so don’t order both — and the murgh malai tikka. This is a creamy kebab of chicken breast, flavoured with traditional spices, cheddar cheese, coriander, green chilli and ginger.

As you’d expect, a multitude of rice dishes and accompanying breads are also on offer as well as a number of vegetarian options.

To top off this taste sensation, the only option is to opt for Ushna’s sweet dreams — the chef’s selection of homemade ice cream and sorbet, typically including apple, mandarin or lemon sorbet and vanilla, date, coconut or ginger ice cream. It’s just the right amount for two to share.

The only issue preventing a perfect score is that there’s only one gentleman’s bathroom, which can result in a little nightclub-style queuing if the restaurant is busy. 

What we liked: The staff, the venue, the view outside, the food, evergything.

What we didn’t like: The minimal facilities

Dh270 for a meal for two

Ushna, Qaryat Al Beri souk,

between the bridges

02-558 1769

Craved

Salmon with side of couscous

SERVINGS - 2

INGREDIENTS

1 cup couscous

½ capsicum (red pepper)

½ red onion

2-4 roma tomatoes

Small handful parsley

250 grams salmon

½ lemon & a pinch of thyme

DIRECTIONS

1.   Sprinkle the thyme and squeezing fresh lemon juice onto the salmon and place the salmon in an oven-safe baking dish after. Add salt to taste. Bake for approximately 30 minutes.

2.   Chop parsley, half a red onion, two tomatoes and half of a pepper.

3.   Add any desired flavourings and one cup of water to a large pot.

4.   Bring to a boil and add the couscous to the pot.

5.   Remove from heat and let stand for five minutes before serving.  

Recipe courtesy Alayna Tetreault Rooney and Mary Lorraine Snauffer who blog their dishes at http://www.fridaysdinners.blogspot.com/

All photographed ingredients courtesy of Spinneys grocery stores. Prices of produce fluctuate regularly and may differ slightly from listed.

The Ingredient: Parsley

Parsley is so misunderstood. Frequently accompanying a meal as a tiny green sprig, this ancient herb is also often met with ‘oh, it doesn’t really taste like anything, it’s just for show.’

Parsley, though, has a distinct flavour and it is one of the main ingredients in tabbouleh, the traditional, finely chopped salad consisting of tomatoes, onions and bulgur wheat. Tabbouleh has also colonised Brazil and the Dominican Republic after a large number of immigrants arrived in those countries from the Middle East. The herb is also used in traditional French blends of spices alongside tarragon, chives and chervil. A less common root variety of parsley, known as Hamburg parsley, can be sliced and added to salads, soups and stews. Modern cultivation has done parsley-lovers a world of good. The plant is similar in appearance to several common poisonous plants, including hemlock, water hemlock and fool’s poison.

Early parsley-pickers had to be wary: the symptoms of poisoning include such dramatic outcomes as vomiting, paralysis, weak pulse and death.