Feed the Lion Awards 2016…Advertisement Advertisement
The Best of Britain’s Halal Culinary Scene in 2016…
Where do we start with 2016? This was a year that was anything but predictable. In a dramatic turn of events, Brexit saw Britain exit Europe. While across the Atlantic shores, a seismic political shift saw the introduction of the old sage, Donald Trump! And yet, amidst this chaos and uncertainty, one thing remained a constant: this country’s Halal culinary scene, which continued its growth of excellence; a trend no better demonstrated than by the many outstanding restaurants Feed the Lion had the pleasure of reviewing.
It was only fair, therefore, that we play our part in appreciating this fact by recognising and awarding the very best of this country’s Halal culinary scene. At the same time, we wanted you to vote for some of your favourites too. And, thus, we introduce our very first, Feed the Lion Awards 2016…
Darbaar exhibited pedigree, class and confidence, and represented the achievements of chef, Abdul Yaseen, at the top of his game.
RUNNER UP: HS&Co.
PEOPLE’S CHOICE: Dishoom
Super Sayien – 6oz Wagyu beef, Monterey Jack cheese, pepper relish, crispy cabbage, egg yolk curls, olive dust and red pepper mayo, £14.99. Need we say more!
RUNNER UP: Flaming Cow – Vintage Burger – a 40-day dry aged 8oz beef patty, American cheese, diced white onion, gherkins, house mayo, ketchup & mustard. £9.00
PEOPLE’S CHOICE: Brioche Burger
More precisely, Indian fine dining at its finest. Not only was the food of the highest standard, but also the lavishly designed interior. Wall-mounted elephant heads and statues, as well as talwaars and shields is what you’ll find decorating the reception area and the corridor as you make your way through to the large dining area of Darbaar.
Chi Kitchen wowed us with both its food and its ethos. The place is elegantly designed with an interior comprised of marble, timber and leather that’s said to be “inspired by the five elements, namely: fire, water, wood, earth and metal”.
RUNNER UP: Tabahi Karahi
Having made his name working at Chef Vivek Singh’s Cinnamon Club and Cinnamon Kitchen for a decade, Abdul Yaseen went solo last year to launch his first restaurant, Darbaar.
And there you have it. Until next year…