Food and fashion on the second floor
The Kebab Factory: Fab kebabs and a flurry of curries
Having Indian food is sometimes a surprise, but always a treat. You never know how spicy it’s going to be — one person’s mild is another’s extreme — but you can be sure it’s never going to be bland, and that your taste buds will be tickled. The Kebab Factory, a new franchise restaurant with chic, non-ethnic interiors that would fit right in the center of any cosmopolitan city is owned by three partners who collectively have backgrounds running several Shakeys and the popular Kashmir in Makati.
Special to The Kebab Factory are the Papadum Masala, the Indian version of nachos, which are fried lentil wafers garnished with onions, tomatoes and coriander, and the Chicken Mast Kebab, two skewers of moist pieces of boneless chicken marinated and roasted in a Tandoor oven. Their Lamb Chop Tandoori, marinated in yoghurt, is grilled to a perfect level of tenderness. Unlike Kashmir or more traditional Indian restos, the amount of spices (as in herbs, not chilis) used in the dishes here are moderated to suit the Filipino palate. And if said palate has a bit of the sweet tooth, you will definitely enjoy the Gulab Jamun, deep fried cottage cheese balls doused in syrup, and India’s answer to gelato — kulfi. Try it in rose flavor, you’ll be intrigued and delighted.
Promod: That certain je ne sais quois
Much has been rhapsodized about the inherent chicness of French women: they favor quality over quantity and eschew schizophrenic seasonal microtrends for simple but unique pieces that will look elegant throughout the next decade. The clothes at French retail chain Promod are a nod to both its classical style heritage and the need for the modern young woman to keep in step with the times. With lots of feminine separates like tiered tank tops, printed tunics and layered blouses, you can create different looks for day and night, work and play without looking like you tried too hard. The current holiday collection features festive sequined and glittery tops, sleek cocktail dresses and warm wraps for the colder night weather.
Gumbo: Big fun on the bayou
Before 2005, New Orleans was synonymous with hearty Creole cuisine, not Hurricane Katrina; Mardi Gras and celebration, not major tragedy and devastation. The city’s big easy spirit lives on, however, in its food, which is flavorful, slightly exotic and very comforting. Gumbo restaurant, named after New Orleans’ most popular dish, serves up generous portions of Cajun and Creole favorites, meant for sharing.
Try the Seafood Jambalaya, a paella version of gumbo, with calamari, Pacific clams, crawfish, shrimp, andouille sausage and mussels cooked with Cajun-spiced long grain rice. The Oops Jumpin’ Fish and Chips is a huge piece of cream dory fillet seasoned and coated with a special batter, golden fried and served with fries and tartare sauce. If these sound a bit rich, they also have a selection of salads. A signature salad is the Four Seasons, made with crisp romaine lettuce, tossed with kiwi vinaigrette dressing, and topped with grapes, mandarin, peaches, kiwi slices and strips of ham.
