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  • Writer's pictureHunger Leads

KUV SECRET SUPPER | Ramadan Menu No. 113 Suhoor – Those Who Travelled

We finally got around to booking spots with Kuv Sharma’s Kuv’s Secret Supper Club which happens to be the UAE’s very first supper club to have hit Dubai, so it was high time we did so! This supper club caters for 12 – 18 guests with 6 to a table spread out in the large open living room space.


The special suhoor was designed with inspiration from Afro-Eurasian flavours, putting us in a traveller’s shoes to really appreciate the flavours from past adventures around the world. In this case, Ibn Battuta’s, the world explorer who surpassed any other explorer’s record in pre-modern history over the span of thirty years. Kuv breaks down each dish through food fables and took us on his culinary journey asking us to guess his flavours as we ate. The detailed menu would only be shared at the end of our experience.


With creative names given to each of his menu items, we began the suhoor with a welcome refreshment with notes of black grape, carob, rose and lime. The chocolatey scent in this cocktail titled, ‘Jallab from Kuvisine Le Lab’ was subtle, but prominent. A clear ruse to open up the senses for the rest to follow.


‘Those in an Era of Haree’, was a soup blend of chickpeas, sweet potatoes, tomatoes, red peppers and crème fraiche. Warming with north African and Mediterranean flavours combined, distinguished by its Arabian and European cultural influences, we were now fully committed! ‘Those Who Found Zen’ was of Korean character the minute I pinned flavours to kimchi. This was succulent hamour, courgette, carrot, seaweed, spring onion, sesame seeds and gochujang which is a savoury, sweet and spicy fermented condiment of red chili paste. A very tasty dish with a filo pastry crisp.


‘Those in an Era of Haree’, was a soup blend of chickpeas, sweet potatoes, tomatoes, red peppers and crème fraiche.
‘Those Who Found Zen’ was hamour, courgette, carrot, seaweed, spring onion, sesame seeds and gochujang.

‘Those Who Travelled to Southern Coasts’ was a take on one of my favourite Moroccan dishes, a pastilla. This small filo pastry pie was with local chicken, coconut, preserved Beldi lemons, coriander, chives, and a fine dusting of icing sugar. Delicious.


‘Those Who Travelled to Southern Coasts’ was local chicken, coconut, preserved Beldi lemons, coriander, chives, and a fine dusting of icing sugar.

There is a short interlude with ‘Some Sage Advice’, a tisane palette cleanser with marmiyeh, mint and ginger to give way to our favourite dish of the evening. ‘Those Who Miss Tantie Maria’ was a drop off the bone/melt in your mouth local lamb shank with prunes, saffron, and almonds, with potato matchsticks, and I believe, Moghrabie (Lebanese couscous) and bulgur wheat.


‘Those Who Miss Tantie Maria’ was local lamb shank with prunes, saffron, and almonds, with potato matchsticks, Moghrabie (Lebanese couscous) and bulgur wheat.

To end this luscious feast, ‘A Good Conversation at the Coast of Keffa’ boasts this dessert cake of coffee grounds, semolina, coco and hazelnut, paired with a superb tahina and heavy cream ice cream.


‘A Good Conversation at the Coast of Keffa’ is coffee grounds, semolina, coco and hazelnut, paired with a superb tahina and heavy cream ice cream.

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Our table of 6 at Kuv Secret Supper

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