Wednesday, October 23, 2013

Banu Persian Restaurant

I feel that Banu is one of the unsung resto hits of Toronto. for lovers of middle eastern/mediterranean cuisine it is worth a visit.

Zaban, braised cow's tongue in a tomato cardomom sauce with torshi (clove, angelica seed, vinegar, cabbage and carrot) and rolled thin flat bread. Very tender and tasty tongue paired well with the tart torshi.

Borani bademjan, roasted eggplant, yogurt, garlic and mint, served with barbari, a deliciously addictive, crunchy, flat bread.

Mirza ghasemi, roasted eggplant, garlic and tomato.

Zeitun parvardeh, green kalamata olives mixed with pomegranate molasses, angelica, garlic and ground walnut. A delightful range of flavours and textures.

Kashk o bademjan, roasted eggplant with mint, garlic, saffron and caramelized onions.

Grilled giant prawns, seasoned with somaq and perfectly cooked.

Bareh torsh, lamb chops marinated with a pomegranate walnut sauce and grilled. Grilled tomatoes and koobideh, 2 skewers of very juicy ground angus sirloin all sided with a wonderful, delicate saffron barberry rice.

No comments:

Post a Comment