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When Souk, Taj Bengal’s specialty Mediterranean restaurant, first opened its doors in 2009, the response was dull. It took them a couple of years, and a few alterations to the menu (adding more vegetarian options helped, we hear), to get things going. The food here is a mix of cuisines from across the Eastern Mediterranean region, and the interiors, designed by a Malaysian designer, are minimalist but chic. Until recently, Souk had an expat Syrian chef at its helm, and he made certain that the food was authentic. What stands out here, is the attention to detail. For instance, only Turkish chickpeas are used for their hummus and lean meat, indispensable to a good kibbeh, is imported from Rajasthan. The kibbeh (torpedo-shaped minced meat and pine nut croquettes with crusty cracked-wheat shells) is in fact one of Souk’s standout dishes. Another stunner is the rose petal ice cream; freckled with specks of rose petals and served on brittle sugar biscuits; it is delightfully refreshing.