If you want a change from vanilla fare for your savory snacks, then you need to be gingerly cumin on down to the the Fuddan Restaurant at Anantara, the epice-ntre of allspices. Fuddan features a seasoning expert – Nasrulla (pictured above) to assist with just the right final touch to your cuisine.
The Times Online has a fun review of the seasoned expert…
“Rubbing salt into the wound…Water sommeliers are so last Thursday week. The latest thing is, drum roll, the salt sommelier. Oooh, yes. With no hint of irony, Anantara, in the Maldives, presents Nasrulla, who will guide you around 11 types, including Cyprus black lava flake, Bali coconut and lime-smoked sea salt. “We’re quite serious,” the hotel says. “Don’t take it with a pinch of salt.” Oh, please. Mindful of the dignity of Nasrulla’s calling, we don’t stoop to puns ourselves. Except in headlines.”
The Eye of Dubai has a detailed report including details of some of the salt varieties on offer (“Smoked Salish salt from Washington State (Nasrulla’s favourite) goes well with grilled food, especially red meats, while smoked salt from Bali is recommended to enhance the taste of tuna prepared with coconut and kaffir lime”)
