October 13, 2014: One&Only Le Saint Géran, a luxury resort in Mauritius, has launched the Indian Pavilion, headed by newly appointed Chef de Cuisine Faizan Ali.
The waterside Indian Pavilion enjoys a magnificent natural setting, with views of the green sugarcane-clad mountains and the resort’s private lagoon. The open kitchen at the Indian Pavilion will allow guests to be part of the creative cooking experience as the aromas of Indian spices and herbs can be enjoyed throughout. Chef Faizan will take some dishes of the traditional Mughlai cuisine, which has become his signature Indian cuisine, and reinvent them for the new restaurant.
Diners can look forward to some of Chef Faizan’s favourite dishes which include Gosht Nizami Dalcha (lamb morsels cooked with Bengal gram lentils and chillies) and Galouti Kebab with Ulte tawe ka Parantha (a unique delicacy which includes shallow fried lamb patties, so soft they melt in the mouth, flavoured with the smoke of spices and are served with saffron bread cooked on an inverted griddle). With the fresh seafood available in Mauritius, Chef Faizan is particularly excited to be able to include Mahi Anarkali (a fish kebab flavoured with pomegranate and ginger juice), and Jheenga Zebunnisa (,scampi marinated with chilli and garlic).
