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5 of 5
On our recent visit to Sana'a for a gluten-free and no-sugar-added dinner, we worked closely with the chef to find things which we could eat from the menu. It was surprisingly difficult because almost everything had either sugar or gluten in it! We settled on the gluten-free naan bread and a few dipping sauces and then we had a long discussion about the entree. </p>
The gluten-free naan was a little strange to be honest, it didn't have the puffy quality one normally associated with naan -- instead being sort of dense and heavy feeling. The sauces were a mixed bag. The raita was great, the pickled garlic a little strange, sambhala chilil sauce was spicy but good.</p>
I followed that with a mix and match dish combining two other entrees -- South African sausage which was delicious, and shrimp durban which was sort of a shrimp curry dish and was also very good. Ahn