An unforgettable culinary journey

The new menu at Fortune Miramar will leave you spoilt for choice with fascinating options from cuisines around the world


It was a day when the sun struggled to shine through the clouds. The rain beat down against my helmet and didn’t show any signs of letting up. However, even though there were partially waterlogged roads and traffic jams, there was one thing that kept me going – I was invited to try out the new menu at Fortune Miramar curated by executive chef William Dias. The new menu themed ‘Savour’ took two months to curate.

Entering the Orchid restaurant in the hotel was a sight for sore eyes. The classy bright interiors were a welcoming visual contrast against the gloomy skies. My colleagues and I enjoyed the colourful mocktails brought to our table and then started digging into the Mezze Platter which had a variety of different dips like Muhammara, Hummus, Tzatziki, Olive Tapenade, Cauliflower Tartar, and Fatoush Salad. They were perfect flavour bombs with spicy and creamy notes. The crispy pita bread elevated the eating experience by providing texture.

Mezze Platter

We then had Malai Broccoli which was marinated in cashew cream, yoghurt, and cardamom powder. It had an almost cheesy taste and was one of my favourite vegetarian starters. The Beetroot Cheese Tikki was sweetish and had a nice texture. If you are a chicken lover, you should definitely try out the Butter Chicken Tikka Kebab here. It was placed over a piece of naan and was soft, succulent, and bursting with flavour.

A simple, pleasant dish was their Herb-crusted Cauliflower Steak. It was served on a bed of creamy pesto with haricot beans and tomatoes. The menu also had Balchao and Cheese naan which was stuffed with the famous Goan Balchao masala.

Herb-crusted Cauliflower Steak

After all this food we were quite full, but when we saw the remaining tantalising dishes we knew we had to make place for it somehow. After giving each other a pep talk we started digging into the Dajaj al Faham which is grilled chicken flavoured with Arabic spices, served with Toum. The Mutton Sukka infused with spices and curry leaves was delightfully pungent, making my colleague, Ramandeep, hastily grab a cold drink to soothe her taste buds. The biryani that reached our table had a generous serving of large prawns. It was aromatic and the Indian flavours shone through. Their beef stroganoff tasted good as well.

Finally, even though we could barely move, we of course had to have the desserts. The brownie was fudgy, topped with Kahlua cream, and a wonderful scoop of Bailey’s ice cream. The other sweet option we tried was the Portuguese dessert Serradura which had gorgeous layers of sweet whipped cream and crushed tea cookies. It was the perfect end to our meal and we left the place with a smile making a mental note to visit again soon.