Falaque's Thali: a tasting menu with a choice of samosa, any two meat dishes, a vegetable dish & lentils served with Pilaf rice, cucumber raita & special tomato chutney for Fr. 32.-
Can you believe it has been 10 years since we wrote an article about Falaque Indian and Bengali Cuisine? We were in touch recently with Sharin who gave us some more personal background into her business. She is giving our readers 10% discount through the end of June. Please read on to know how to take advantage of this delicious offer.
Why did you start? What has been the inspiration?
I moved here with my husband and 3 year-old daughter as a trailing spouse from New York some 16 years ago (seems like a long time ago). I got pregnant with my son soon after, and was craving all the delights that New York had to offer. Although now you can find a decent variety of restaurants, the takeaway concept and homestyle traditional cuisine did not exist much back then. Like many, I am also passionate about food and I have had the great fortune to live in Bangladesh (my origin), Sierra Leone, Uganda, Miami, New York and now Nyon, and have been able to develop a very diverse palet. Thus the concept of Falaque was born. Homestyle cuisine, small menu but healthy, hearty and unctuous dishes. Proper soul food!
Have you been working on this idea forever, or was it something that came to you recently?
I have always wanted to open a restaurant, but being a chef isn’t really considered an actual career, so I graduated with a degree in Computer Science. But I have always been intrigued by the technical side of cooking, the temperatures, timing, the chemistry of ingredients and also the Ayurvedic and wholistic nature of spices. I have countless professional books on these matters, and would love to further my education in this field. I started working on the concept in 2011, with a small catering business and Friday night meal delivery service. To my delight it picked up very quickly and I was able to build quite a high demand and good client base. In 2014, I opened Falaque in Nyon as a take-away and in 2018, I went and got my license to expand the place and now we are a restaurant, and recently we just made an outdoor terrace.
In light of what this pandemic has imposed on us, one of the first things folks are pinning for (apart from the hairdresser) is a good meal out to celebrate, enjoy the beautiful weather, and socialize with friends and family again. But in the meantime, restaurants are really struggling financially and could do with some pre-paid meals on your behalf. You are going to spend the money at that restaurant anyways, so why not do it now? You can have solidarity with restaurant owners and know that you will be supporting them throughout the shutdown period.
Who started this initiative and why?
#AidonsNosRestaurants is a campaign launched by LaFourchette and Tripadvisor to support the restaurant industry during the COVID-19 crisis.
How can I prepay for a meal at one of my favorite restaurants?
You can "buy a prepaid voucher" on the restaurant page, and choose an amount between Fr. 10.- and Fr. 250.-; all gestures count — from the smallest to the largest.
Is the payment secure?
LaFourchette and Tripadvisor have chosen Stripe, a payment system recognized for supporting secure transactions.
Les Pierogi Restaurant Geneva. Photo credit: Instagram @MichalGrupa
Have you ever eaten a pierogi? This Polish dumpling is the vessel to carry a variety of meats, vegetables, or cheeses! Every country has a version it seems: The Italians have ravioli, the Indians have samosas, the Spanish have empanadas, the Portuguese have papas rellena, the Brazilians have coxinha, the Germans have Knödel, the Chinese have wontons, and the Greek have Koulakli Manti. I could go on and on with a list but my mouth is watering thinking about all these delicious stuffed dumplings!
In broad terms, dumplings consist of dough wrapped around a filling or just made one dimensional with plain dough. The dough is usually made from bread, flour, or potatoes, and can be filled with meat, fish, cheese, vegetables, fruits, or sweets. Dumplings can be baked, boiled, fried, or steamed. Don't get them mixed up when the exterior is made of rice or meat and stuffed with a contrasting food, as this is not classified as a dumpling (refering to the Italian arancini di riso or the Turkish kibbeh).
A new crowdfunding project has been launched with the aim of reopening a beautiful old café in the heart of Lausanne.
Following its closure in 2016, Le Barbare has been sorely missed by the residents and tourists of Lausanne, who used to meet regularly there during the day for one of its famous hot chocolates, or later in the evening for an aperitif.
Situated on the well-known “Escaliers du Marché” leading down from the cathedral, the café first opened its doors to guests back in 1951. With such a historic location for its address, fans of Le Barbare are keen to retain the café’s link with its traditional and geographic past, rather than see it reopen as office space or other commercial entity with less of a community spirit to it.
To do this, they need to raise money. The café requires renovation if it is to conform with current standards for safety and hygiene, especially in the kitchen area. So three friends and former “regulars” of Le Barbare – a historian, a geographer and an entrepreneur - have come together to form an association to raise the funds, not just for the immediate restoration, but also for start-up capital to get the business up-and-running as a café again.
Since we reported on the launch of Geneva’s new gastronomic restaurant, Le Chef, a couple of years ago, the neo-industrial style restaurant has established a strong reputation for producing high quality, authentic dishes with a global twist. Situated on on the third floor of the public zone of Geneva Airport, with spectacular views over the airport runways and Jura mountains, the restaurant has continued to use local produce from the Romand region to create an exciting and varied menu that changes with the passage of seasons.
The first dining experience of its kind in Switzerland….
Never one to rest on his laurels, Benjamin Luzuy and his team have now decided to embark on a new culinary journey – the first of its kind in Switzerland - with the help of a diminutive animated chef, called “Le Petit Chef”.
