Thai Sizzling Lamb @ Sitar
Do you dream of a great way to wind down after a busy week?
What about a dinner with something exotic early in the evening and watching the sunset across the horizon from your restaurant table.
Imagine the taste of Thai and Indian dishes tickling your taste buds accompanied by soothing music from the live band on the stage as you munch away on your favourite dish.
Well your dream can turn to reality if you visit Sitar Restaurant and Bar at Martintar in Nadi.
It is a great place to kick back and unwind, meet friends and soak in the environment while enjoying the service offered by the friendly staff with their mouth-watering dishes.
Restaurant: Sitar Restaurant and Bar, Martintar
Chef: Head chef Rafequl Islam
Experience: Mr Islam has been in the industry for nine years – five of which was spent at Sitar Restaurant and Bar since 2010.
He worked as a part time junior chef while completing his Diploma in Cookery at the Thai Restaurant in Dhaka, capital city of Bangladesh.
“Taste is what customers are always after and this is what my mission is all about,” Mr Islam said.
He said in Bangladesh, they had strong association towards the culinary industry.
“We also use local recipes from nearby farms to give that fresh taste in the meals we serve to customers.”
Background: born in the city of Sherpur in Bangladesh which is 200 kilometres from the city of Dhaka.
He was born into a family of traditional chef including his parents who have a great passion for food.
Meal: Lamb Sizzling (Thai dish) lamb with capsicum, carrot, beans, spices in oyster sauce served on hot platter.
Lamb 200g, Onion 100g, Capsicum 100g, Carrot 50g, Soya sauce 1 tablespoon, Sugar 1tbs, Maggi sizzling sauce 1tbs, white pepper 1tbs, sweet chilli sauce 1tbs,
– Lamb Julian mixed with egg, corn flour and flour and deep fried
– Put oil on pan add garlic, onion, carrots, capsicum and add lamb
– Add sweet chilli sauce, sugar, soya sauce, maggi sizzling sauce,
– Add salt and pepper to taste
– Add bit of hot water and cook to tender
– Garnish with spring onion served on a hot plate
– Served with rice or naan