Isis Hookah Lounge elevates the experience of dining with friends by adding flavored tobacco to the mix. In the lounge, red plush chairs surround a central table with one or two hookahs, allowing regular access to smoke flavored like pumpkin pie, cranberry-lime, or mint. To complement the hookah, servers deliver appetizers such as paninis, hummus bowls, fruit tarts, and tiramisu. They complete the Middle Eastern ritual with glasses of Moroccan tea and strong batches of coffee, which can be enriched with hazelnut and cinnamon or softened with a splash of milk, vanilla, or cotton balls.
Chefs handpick the ingredients used to build dishes from scratch daily inside Kebab Curry Pizza. They let chicken, beef, and lamb marinate in a Bandhu Khan special spices recipe before cooking them in a traditional clay oven. That meat is also skewered to create kebabs and tossed into biryani rice dishes. Bowls of curry, most spiced with chilies, saturate pieces of meat and veggies. The menu?s pizza selection ranges from a classic cheese-only topping to the Indian-influenced tandoor-marinated chicken.
The combination of Marrakech’s welcoming atmosphere and a menu of distinctly flavored dishes delivers a realistic Moroccan dining experience. From the hands of chef Youssef Tassi, a Casablanca native, spring a tasty assortment of starters such as the traditional harira soup, brewed with tomatoes, garbanzo beans, lentils, onions, and eggs ($4.99), and the carrots charmola salad, served warm with blanched carrot sticks, green olives, lemon juice, and spices ($6.99). For lunch, those who could eat entire picnic baskets can opt instead for a sala sandwich with Moroccan merguez sausage, tomato sauce, and french fries or salad ($9.99). Dinner diners can sample the braised-beef couscous with garden vegetables and steamed couscous ($18.99) or the menara tagine, slow-simmered lamb shanks with dry prunes, almonds, and hard-boiled eggs, all served in a distinctively decorated tagine pot ($19.99).