It started with a crack, the unpredictable sound of salt crust shattering, followed by a sigh from our table. The Salt Baked Chicken was a spectacle worthy of its place! I had come here expecting Mediterranean flavours, but I left with more than a meal, I left with a story, woven through food that was steeped in tradition yet reimagined for the curious palate. Souk’s recent culinary transformation under Chef Alaa Aloush is a revelation. Born in Syria and seasoned in kitchens across the Middle East, Aloush has got along with him his roots and proficiency to Mumbai, creating a menu that marries graceful simplicity with the profound history of the Levant. And trust me, the food here whispers secrets, recounting tales of faraway lands and old-world kitchens.
Artful Plates
The evening began modestly. Two salads arrived like character sketches before the grand narrative unfolded. The ‘Falafel Salada’ was as fresh as a garden after morning dew, with crispy falafel perched like mini sculptures atop Alexandrian hummus. But here’s where things got intriguing, the hummus, blushing pink from Turkish chilli, felt like a rebellious cousin to the classic.
The ‘Fattoush’, on the other hand, was pure comfort, a rustic bowl of crisp vegetables, toasted pita shards, and a bright pomegranate molasses dressing that made every bite a dance between tang and crunch. Then came the ‘Mazraeat alshamandar,’ or as I like to call it, beetroot done a hundred ways. It’s a dish that could hang in a gallery, roasted, pureed, and paired with creamy burrata and pomegranate seeds, woven together like texture and colour on an artist’s canvas. For a moment, I sat there wondering if the plate in front of me was too pretty to disturb.
The Star Dish
But this was a mere prelude to the showstopper, ‘Salt Baked Chicken’. Picture this, a whole chicken encased in a shimmering crust of salt, cracked theatrically at the table. Cracking the salt crust felt ceremonial, and the reward? The meat was so tender that it gave the phrase ‘falling off the bone’ new meaning. Unseasoned directly, the flavours came from the salt cocoon during baking, resulting in whispers of earthiness and subtle mineral notes. Accompanied by aromatic saffron rice and exotic vegetables, it was the kind of dish that made me pause and savour, not just the flavours, but the art behind it.
Comfort Elevated, Bliss Served
For vegetarians, the ‘Greek Spinach Pie’ was a revelation. Imagine your grandmother’s spanakopita getting a haute cuisine upgrade; it had all the nostalgia but none of the heft. Flaky phyllo, creamy spinach and cheese, mashed potatoes hidden within, it was comfort, redefined. Before I wax poetic for too long, I should tell you about dessert because, ‘wow’. We closed the meal with ‘Muhlabiya’, a Syrian milk and rice pudding topped with pistachios, and ‘Layali Lubnan’, literally ‘Lebanese Nights’, a semolina and milk-based dessert crowned with cream and nuts.
Both managed to avoid cloying sweetness, instead striking a balance that made them feel like palate cleansers dressed up for a party. They were a delicate, dreamy end to an already soulful meal. Then there were the drinks. Souk’s mixology leans toward a Mediterranean vibe, with floral flavours, citrus notes, and just the right hint of spice. A rose-scented cocktail complemented beetroot exquisitely, while the thyme and lemon spritzer refreshed seamlessly. Souk’s serene yet vibrant ambience, overlooking the Mumbai skyline and Arabian Sea, invites lingering, blending conversation and reflection in a space that feels timeless.
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