Blue Tok Tok is an Indian fast-food restaurant in Riyadh that captures the essence of the South Asian country’s authentic tastes and flavors in very sizable portions.
Located in Al-Nakheel district, the eatery is named after the three-wheeled auto rickshaws used for urban transport in India.
Indian food is in some ways similar to Arabic cuisine in being heavily dependent on fragrant rice and bread, and Blue Tok Tok offers colorful biryani and saffron rice made with aromatic spices, as well as fresh naan bread straight from the oven, items that have earned it rave reviews online.
The restaurant’s large but reasonably priced dishes include main courses such as chicken biryani for two to three people costing SR36 ($9.60), and lamb masala, garlic naan, and samosa at SR29 per person.
Chicken tikka, puri, tandoori, tikka masala, and butter are among the white meat options.
Most of the food is relatively mild to taste but customers can request extra spices. Dips are also available, and the tamarind chutney is recommended.
As well as restaurant dining, home delivery orders can be made via apps such as HungerStation, Jahez, and Lugmety.
For further details, visit Instagram at @bluetoktok.
Where We are Going Today: Blue Tok Tok in Riyadh
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Where We are Going Today: Blue Tok Tok in Riyadh
Ramadan recipes: Roasted seabass in a delicious tomato sauce
DUBAI: Chef Elias of Dubai’s La Maison Ani shares the recipe for a refined Mediterranean dish that highlights simplicity, balance and freshness.
Roasted seabass
2 seabass fillets
Salt and freshly ground black pepper
2 tbsp olive oil
¾ cup tomato sauce
2 tsp lemon juice
1 tbsp capers
½ small yellow courgette, thinly sliced
¼ small green courgette, thinly sliced
Fresh basil leaves
Fresh chives
Lemon zest
Sumac rice
¾ cup cooked sumac rice
Tomato sauce
2 cups diced ripe tomatoes (fresh or canned)
½ small white onion, finely diced
1 small garlic clove, minced
3 tbsp olive oil
2 bay leaves
2 tsp sugar
¾ tsp salt
½ cup water
Sumac rice
1¼ cups basmati rice
1¾ cups chicken stock
1 tsp salt
1½ tbsp sumac
3 tbsp butter
2 tsp grated garlic
Method
Seabass
Season the seabass fillets with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear the fish skin-side down for 3 minutes, flip and cook for 1 minute. Transfer to a preheated oven at 180 C and bake for 5 minutes.
Courgettes
Season the sliced courgettes with salt. Sear in a hot pan for 2–3. Finish with a squeeze of lemon juice.
Tomato sauce
Heat olive oil in a saucepan over medium heat. Add onion and garlic and cook gently until soft. Add water and let it reduce. Add tomatoes, bay leaves, sugar and salt. Bring to a simmer and cook for 20–25 minutes, until thickened.
Sumac rice
Rinse rice until the water runs clear. Add rice, chicken stock and salt to a pot. Bring to a boil, reduce heat and cook for 15 minutes. Melt butter in a pan, add garlic and cook gently for 2 minutes. Stir in sumac. Fold the butter mixture through the rice gently.
To serve
Spoon warm tomato sauce onto each plate. Place the seabass on top and arrange the courgettes over the fish. Serve with sumac rice on the side.
