Doner Kebab with Spicy Chili Sauce

Tonight on Carte Du Jour, we're reviewing a veritable taste explosion in the form of some local fare from a kebab house down the road. The chef regularly prepares food that could be compared to dishes encountered in Michelin-starred dining establishments, and tonight's offering is certainly no exception. We feasted on a doner kebab with spicy chili sauce, served in a lightly toasted pitta accompanied by a vegetable medley, twice-cooked chipped potatoes and breaded poultry wings. We will assess the individual components first, before discussing how they contribute to the overall merit of the dish. Review after the pic....

We will begin by discussing the virtues of the twice-cooked chipped potatoes. One can clearly see the chips are uniform in length even from the picture, and the size is certainly not unwieldy yet substantial enough to satisfy the most ardent chip lover. The surface area is perfect for optimal salt distribution, allowing for consistent flavour with every bite. The chips radiate a baked golden colour, yielding yet wanting to the touch. Tasting the chips is like a divine symphony composed out of potatoes. We will now move forward to the main event, the kebab.

We should start with a slight criticism- the pitta is slowly becoming a redundant medium for kebab meat consumption due to increases in portion size. The meat was incredibly tender with a peppery fragrance and lean with subtle hints of mystery. The chili sauce, which initially overpowered the palate, soon retreated to a comfortable radiation of warmth across the taste buds. Delving into the vegetable medley, we found it was crisp and fresh- a delightful contrast to the meat and chili sauce, rendering it a point of neutrality which can be used as a platform to dive into the true subtleties this dish can impart. 

Now, onto the breaded poultry wings with reserved haste. The chicken contained with the breaded lattice was succulent, moist and flavoursome- a true testament to the skill of the chef! The wings can only be described as spice fire crackers from heaven, created in a moment of culinary brilliance during periods of time where the morning mist hangs heavy in the air. 

Accompanying the meal was a 2012 Vintage Mountain Dew, made with genuine processed sugar cane and containing only the finest brominated vegetable oil. The excess carbonation cleansed the palette between mouthfuls, and the citrus tones cut through the heat from the chili sauce, adding an Asian flair to the proceedings. 

Overall, we were incredibly satisfied with this evening's dining experience, although we unanimously agreed that the servings were slightly excessive. The diversity of the menu offers many forays into the unknown, guided by the expert hand of the chef. We look forward to partaking in more of these expeditions in the future.