Overall Rating
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8.5/10
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DIFC is not only the hub where n number of financial transaction and business occurs, but also a home for many fine diners. These fine diners are not just the ordinary diners but the best in town with premium service as their primary objective. Well Totora Cebicheria Peruana is also among these diners with the same objective. Totora is a plant used by the fishermen in Peru to make watercraft's for fishing and this has been the tradition for many years. As the name implies, this fine dining joint specializes in authentic Peruvian cuisine especially seafood.
It is located in Gate Village Building 7 in an easy to spot space. It is just a handful of restaurant that offers this cuisine in Dubai. However, Totora Cebicheria Peruana holds a rich background and tradition from Peru with not only the name but also other reasons. Starting from the interior fit out, it resembles a lot from the Inca civilization. The entrance of the outlet has the traditional Inca rope bridge which are simple suspended bridges used by the civilization. The outlet is a duplex, with ground floor as the lounge and bar with a live DJ station and the upper level for dining. In recent years, the civilization has come to the notice many younger generations due to the Machu Picchu. The reason I mention about it is because just as the Machu Picchu raised height pattern in different sections, the outlet too resembles the same traditional raised height pattern ( read and check if you understand). The flooring and walls in upper level for dining resemble the volcanic rocks, as the active volcanic sites are numerous in Peru. However, the lounge had a mix of parquet as well to provide a cozy atmosphere. Well it might look like I have googled a lot to say these facts. The answer to that is NO. All this was explained to me by Mr. Mohammed the manager of the outlet who was patient to have an informative conversation with me despite the busy hours at the outlet. As a matter of fact, all the staff were very proactive and friendly. A special thanks to Ms. Stavroulla who explained every dish in detail. Even the Chef who hails directly from Huanchaco in Peru, the birth place for many famous Peruvian dishes like the Ceviche was kind enough to replace the sea food in every dish for me as I was on a diet which totally refrains from the intake of sea food and fish. |
The meal started off with a traditional Peruvian homemade soft drink named Chica Moranda. It is made of purple corn, pineapple and lime with enhanced and controlled amounts of cinnamon, cloves and sugar. The purple color of the drink came from the purple corn and was truly a refreshing citrus drink.
Champinones was made of button, mix of eryngi and enoki mushrooms, limejuice, inka corn and coriander. It was a simple preparation with citrus and onion flavors being prominent. Along with this blend the mushrooms were a nice soft chew element for this dish.
Next they served Quinoa Roll. It was a sushi with quinoa, red snapper fish, avocado and rocoto sauce. Quinoa a grain crop, more like the buckwheat and prepared like rice was in which the other ingredient were wrapped. As I was on my no sea food diet the chef replaced the red snapper with fresh cucumbers and thus making it a pure veg dish especially for me. This was garnished and served with the pepper spiced rocoto sauce. Despite the avocado and quinoa the dish didn’t feel heavy and stuffy
Empanada is a soft puff pastry with mushroom baby spinach, aji amarillo, chimichurri sauce as the filling. The blend of Aji Amarillo (chilli pepper) and the sauce gave the dish a flavor of mild spiciness. Ms. Stavroulla suggested that the best way to have this dish was to cut the empanadas into half and squeeze the lime before taking a bite. Well the 3 pieces were gulped down my throat real quick as it was really delicious. Another reason for this is that it is similar to my favourite Keralite dish Erchipathil
Articucho de Champignones was served as 3 skewers. Each skewer was made from olive oil brushed mushrooms & asparagus. To spice it up a bit, it was topped with chimichurri sauce along with potato salad as a side dish for it. An apt dish for pure vegetarians
Quinotto is a dish that fits under the Novoandina which is a modern and concept Peruvian cuisine. As it is a hybrid dish it has the base of quinoa prepared similar to a risotto therefore rich and creamy. It tasted exactly like a risotto but with a touch of Peruvian flavours. It was made from the traditional Peruvian white quiona, portobello mushrooms, parmesan cheese, and truffle oil to make it filling. Aji Amarillo added the unique twist of spicy element for the dish. They usually add white wine for seasoning, however being an absolute nonalcoholic, it was avoided for me.
Chicken De Pollo is simply grilled chicken with Peruvian aji sauce as the marination. It was similar to the Indian marination. The food presentation for this was very tempting. The grilled chicken was tender and grilled up to perfection. It was one of my favorite from the lot.
The traditional Seco De Cordero is served with chica de jora braised lamb leg, aji panca, aji Amarillo and chifle peruviant squash. As chica de jora was corn beer the chef modified this dish for me a bit with other traditional seasoning as mentioned earlier. The paste or gravy for the dish was thick and filling. The meat was nice and tender. Chifle peruviant squash is plantain fried chips that was served along with the lamb and gravy
To end this heavy meal, two kinds of dessert were served. The Clasico Peruano & the Tres Leches. Clasico Peruano is a dessert
of authentic rice pudding, purple corn sorbet with fig crumble. Therefore, just as the drink the prominent purple color was from the purple corn. The flavors had a taste of traditional plum cake but a bit more molten.
of authentic rice pudding, purple corn sorbet with fig crumble. Therefore, just as the drink the prominent purple color was from the purple corn. The flavors had a taste of traditional plum cake but a bit more molten.
Tres Leches is a sponge cake with condensed milk, whipping cream and berries making it a proper dairy dessert. Additional condensed milk was also served to be poured on top of the dessert. Well, I don’t have enough words to elaborate more on this as it surely takes your taste buds to heaven
Despite being a fine dine restaurant, the pricing for all this was just around the normal or to put in another words, a pocket friendly spot for fine dine in. They even provide 3 hours complementary valet parking facility. Out of the lot, my personal favorites are the
· Empanada
· Quinotto
· Chicken De Pollo
· The Tres Leches
The last two were just amazing. I really look forward in visiting them soon just to have them again.
#TastingSessions
· Empanada
· Quinotto
· Chicken De Pollo
· The Tres Leches
The last two were just amazing. I really look forward in visiting them soon just to have them again.
#TastingSessions