Hossein: Get a wonderful taste of Persia and India in every bite

The second floor of Hossein restaurant is like a set for an Arabian Nights movie. And, if you imagine hard enough, you could be Princess Jasmin waiting for Aladdin to arrive. And as you wait, you can’t help but feast on the wonderful cuisine the resto has to offer.

It was easy for me to fall in love with the vegetarian choices Hossein’s offers. Let’s see, for starters, I love the nan bread with humus or if I am in an eggplant mood I go for the motabal, which tastes of lovely newly grilled eggplant. The vegetable kebab is another must-have for me. The best part is that if I want it spicy, that could be done, too. I also love the Alo Palak, which are potatoes cooked with spinach or the eggplant curry. And to match my curries, plain rice with saffron. 

Vegetarians will appreciate Hossein’s because there are so many dishes to choose from. While the Lifestyle staff of The STAR was eating at Hossein’s we were joined by Mr. Hossein, the main chef and owner of the resto. Not a man of many words, Mr. Hossein told me that his resto started as a three-table affair on Makati Avenue in the mid-’80s.  

But what Hossein loves to do is feed his guests. And he was happy to feed us, literally, I mean.

He sat beside me and taught me the best way to eat Persian food. He mixed rice, vegetable kebab and some curry together and then threw on some salt and pepper. He took a spoon and told me to open my mouth. I could not refuse, so I did. And, to be sure I got a mouthful of all my favorites at Hossein.

I asked the meat-eaters among us what they had to say about their meal. Here goes.  

Igan D’Bayan said: “Even if I don’t eat shrimp because of an allergy of sorts (a mini-tragedy for those who love crustacean cocktails), I love the sauce of the shrimp tandoori kebab. Its spiciness and texture were just right. How did Mr. Hossein figure out the exact amount of ingredients that would make possible such a tasty dish? I have no idea. What I do know is that the sauce goes well with piping-hot rice. Just don’t burn your tongue in the process. I also loved the eggplant curry. I secretly got a spoonful when militant vegetarian Kathy Moran wasn’t looking. If she didn’t have an idea before who was siphoning her dish away, I’m pretty sure she knows now.” 

Scott Garceau said: “The Chelou Lamb Shish was very tasty, plump grilled lamb cubes resting on a bed of saffron rice and grilled tomatoes. While some people seem to like to ‘hide’ the taste of lamb (even dabbing on mint jelly — yuck!), I like my lamb as purely cooked as possible. This dish was very fresh and lightly spiced.”