Most of the challenge of finding good food in Abu Dhabi is in knowing where to look – and then literally finding the restaurant.
Even though it’s located just off of a busy street in the Khalidiyah neighborhood, one of the capital’s outstanding Indian restaurants is easy to overlook. Anjappar has an illuminated sign that one can see only when standing directly underneath it (the facade and sign are partially obstructed by a shed that appears to house a utility box). And its door is nestled between several shops, including an Afghani bakery, a barber shop and a separate store that sells merchandise for barber shops – like combs, scissors and swiveling chairs.
If you can find it, though, Anjappar is worth the hunt. It serves some of the spiciest South Indian Tamil food in the entire United Arab Emirates.
Harissa is a bright paste of red chilies, garlic, coriander, salt, and caraway. You can make it yourself or find it in supermarkets packaged in toothpaste-like tubes, cans, or pre-made at the deli counter. Appropriately, its name is based on the Arabic word for “to pound” or “to break into pieces” – now much more easily done to the chilies by food processor than the traditional mortar and pestle method.
Known mainly as Tunisian, it’s popularly used throughout North African cuisine, especially in Libya, Algeria, and Morocco. When peppers found their way to North Africa, probably via Spanish traders, the Tunisians made peppers an integral ingredient in their dishes. While the taste for harissa has spread to other parts of North Africa, it’s still Tunisian harissa that’s most widely known and considered the most traditional.
Cholula is one of the best and most versatile hot sauces on the market.
Branded as the “flavorful fire,” Cholula isn’t actually all that fiery. The Mexican hot sauce registers a measly 1000 on the Scoville scale (a single jalapeño pepper can be up to ten times hotter).
But Cholula, with its blend of mild pequin and arbol peppers combined with herbs and vinegar, is a must-have for any pepper lover. That little bottle with the famous wooden top goes well with just about anything – eggs, pizza, salads. Cholula is perfect when you want flavor and not a lot of burn.
The only problem with Cholula? It’s hard to find outside of North America.
That’s where Fuddruckers comes in.