Who doesn’t love kebabs? Whether they are chicken shish kebab or lamb shish kebab, people all around the world simply love them to savor. Well, there is a greater demand for halal foods and New York is no far from these authentic Islamic cuisines. Most of these foods have migrated from middle-eastern and Mediterranean countries and have spread their delicacy all around the globe. Let’s check out some of the best dishes from the best halal restaurant NYC and how they prepare their cuisines that lure many to come back to them often and often.
What is a halal food?
A halal food is permissible food as per the Islamic law. This requires some guidelines for preparation and a person practicing Islam must slaughter all animals except fish and sea foods for such a food preparation. Pork is shunned for consumption by all Islam followers and apart from that there are certain other restrictions imposed upon preparation of halal foods. Every halal meat that is used for preparation of halal food must be cut with a sharp knife through the jugular vein and throat and all blood should be drained through the vein. There are many advantages of having halal food with associated health benefits. There are a number of halal restaurant NYC offering certified halal food including lamb shish kebab, chicken shish kebab, hummus, doner, falafel and many more.
Kebabs – the mouthwatering Turkish delicacy:
Kebabs are originally form Arabian countries and especially from Istanbul, Turkey. These kebabs are prepared with minced meat or grilled meat with a lot of spices and authentic herbs to offer its original flavor. There are two prominent varieties of kebabs namely, shish kebab and doner kebabs. Kebabs are usually marinated, spiced and flavored with natural ingredients which are together barbequed in home or at restaurants to offer its authentic Turkish taste.
Shish kebabs:
Shish kebabs are grilled or minced meat roasted on a barbeque with a piece of skewer. The meat and other flavoring agents along with the spices are mixed together, marinated and then placed on a skewer which is then roasted on charcoal fire for offering its unique taste. There are many different types of shish kebabs available today which are made from different types of meat including beef and fish which are roasted in a similar process to offer the best halal food NYC. Two of the main shish kebab varieties are chicken shish kebab and lamb shish kebab which are widely savored among Asian and western countries.
Doner kebabs:
Doner kebabs are meat prepared with roasting on a vertical spit. Some of the similarly prepared food delicacies are Arabian Shawarma, Mexican Al Pastor and Greek Gyros. The meat are often slices in thin slices and marinated with various ingredients, sprinkled with spices and herbs and are stacked on a vertical rotating platform getting heat from one side. This slowly cooks the meat and offers a special flavor from uniform cooking from the outer layers to inside. Doner Kebabs are also quite famous in any halal restaurant NYC.
There are many other Turkish food varieties the tastes of which are so delicious that people love to repeat them day after another. Only a food lover can explain the real taste of halal kebabs through its authentic preparation.
Sabung Ayam
Nirvana Culinary Festival at Sanctuary Resort
For four days this spring, Scottsdale will be heaven for fine food aficionados with the debut of Nirvana, a culinary festival hosted by Sanctuary on Camelback Mountain Resort & Spa April 27-30, 2017.
Destined to be an annual event, the inaugural Nirvana will evoke “a flavorful state of mind” as it brings together festival-goers with world-acclaimed chefs and winemakers for a series of tastings, special meals, and a celebrity golf tournament.
Sanctuary’s own star Executive Chef Beau MacMillan will share the spotlight with Robert Irvine, Todd English, Scott Conant and renowned chefs and mixologists from Scottsdale’s most exciting local restaurants. Also playing a starring role will be Arizona’s glorious spring weather and famous sunsets, with Sanctuary’s mountain perch offering the ideal vantage point.
Tickets are sold at www.NirvanaFoodandWine.com. A portion of proceeds will benefit HopeKids, an organization that provides ongoing events, activities and a powerful, unique support community for families who have a child with cancer or some other life-threatening medical condition.
Festival-goers can make it a vacation by reserving a casita, suite or private home at Sanctuary, one of the most celebrated resorts in the U.S. Room rates will start at $479 per night, plus tax and resort fee, with a two-night minimum. Book at www.NirvanaFoodandWine.com.
On the 2017 festival line-up are:
Torch
Hosted by celebrity chef and television personality Robert Irvine and local celebrity mixologist Jason Asher, owner of Counter Intuitive and Undertow
Thursday, April 27, 7-10 p.m.; Infinity Pool and Lawn; $125 per person
Torch will kick-off the festival with a poolside Polynesian fantasy. Mixologists will compete at eight stations, as guests rub shoulders with an esteemed panel of judges to select winners of the Judge’s Choice and People’s Choice awards.
Birds and Bubbles
Hosted by chef, restaurateur, author and television personality Todd English
Friday, April 28, 7-10 p.m.; The Views Ballroom, Lawn; $135 per person, $225 VIP
Fried chicken and Champagne come together in an inspired pairing as guest chefs put their own spin on the southern specialty, complete with side dishes and bubbly. The all-star local line-up includes Stephen Jones (The Larder + The Delta and Homeboy’s Hotsauce), Cullen Campbell (Crudo and Okra), Justin Beckett (Southern Rail), Jeremy Pacheco (LON’s at The Hermosa Inn), Gio Osso (Virtù at The Bespoke Inn) and Beau MacMillan. They will be joined by visiting chefs from Palm Beach, Fla.: Clay Conley (Buccan and Grato) and Lindsay Autry (The Regional Kitchen & Public House). Festival-goers who book VIP admission enjoy personal time for 45 minutes with their favorite chefs.
American country singer/songwriter D. Vincent Williams & the Nashville Allstars, whose “Just Got Started Lovin’ You,” sung by Otto James, topped the country charts in 2008, will provide live entertainment throughout the evening. His songs have also been recorded by major artists like Randy Travis, Reba McEntire, Ricky Skaggs, and Rascal Flatts (“I’m Movin’ On”).
Master of Taste honoring Chuck Wagner
Friday, April 28, 7-10 p.m.; Casa Seven; $350 per person; limited availability
Chuck Wagner, owner and winemaker of Caymus Vineyards, and scion of the legendary Napa Valley vintner family, will be the guest of honor at an intimate dinner at one of Sanctuary’s elegant private estate homes. The evening will showcase the exceptional vintages of the Wagner Family of Wine and three generations of winemaking talent. Preparing the feast will be local chefs Christopher Gross (Christopher’s and Crush), Matt Carter (Fat Ox and The Mission), Mark Tarbell (Tarbell’s and Tarbell’s Tavern), and Beau MacMillan.
Golf Tournament
Saturday, April 29, 10:30 a.m. registration and 12 noon tee; Mountain Shadows; $400 per player
Each foursome will be paired with a renowned chef, star mixologist or notable sports figure at this fun-filled celebrity golf tournament being played at the long-awaited Mountain Shadows course located at the base of Camelback Mountain. Plenty of food, beer and spirits will round out an unforgettable day on the links.
Best of the West
Hosted by chef/restauranteur (Mora Italian) and Chopped judge Scott Conant
Saturday, April 29, 7-10 p.m.; Praying Monk and elements restaurant; $145 per person, $225 VIP
Sanctuary’s signature restaurant, elements, and its indoor/outdoor Praying Monk venue will be the setting for Nirvana’s final evening event. More than a dozen elegant restaurant stations will be manned by celebrated chefs from throughout the West, including James Porter (Terra Farm + Manor), Samantha Sanz (Talavera at Four Seasons Resort Scottsdale Troon North), Sean Currid (Blue Hound Kitchen & Cocktails) and Beau MacMillan. VIP attendees gain early access and extra time with the chefs.
New Orleans Jazz & Bourbon Brunch
Sunday, April 30, 11 a.m.-1 p.m.; elements; $85 per person
Nirvana will come to a rousing finale with a N’Awlins-style jazz brunch complete with live music and a Bourbon twist, serving up everything from étouffée to feather-light beignets at this fun sit-down event.
Address:
SABUNG AYAM