Nirah

Nirah, the hostess, worked at Sahart's, a restaurant named for the founder of Shallam. She offered a number of small take-away dishes, which she sold to visiting adventurers who lacked the time to dine in the restaurant proper.

Nirah's Wares

Large salad - 40gp

This large, deep bowl is filled with greens of various shades, from a deep emerald to a more light, translucent mint. Large snow peas are mixed in, along with fragrant pearl onions. Chopped celery, cucumbers, and a few tomatoes are scattered through the layers, while some flavourful Shal cheese caps the top.

Sliced strawberry - 50gp

This half of a succulent, ripe strawberry still has small droplets of water on its surface. The red, seeded skin is topped with a half-crown of green leaves, and the scent of the sweet fruit wafts from the inner white flesh.

Large, baked potato - 25gp

This baked potato is large to start with, but its dimension is expanded even further by the extra food stuffed within and atop it. The inner potato is mixed with melted cheese for a creamy combination, topped with thick sour cream, and sprinkled with small bits of ham, creating a truly hearty meal or snack. It is still hot and steaming slightly, with its skin just a bit crispy.

Bowl of Tomaculan beef broth - 30gp

This wide bowl is a cheerful yellow, with a handle on the side to prevent burning one's hands. The soup within is a thin, brown broth with bits of Tomaculan beef floating about. Large carrot slices and potato chunks drift through it, as well, adding to the hearty flavour. A rich, beefy smell wafts up from its slight steam.

Slice of strawberry cheesecake - 50gp

This dessert is formed out of cheesecake, a mixture of cream, sugar, and cheese to give it a mild taste and firm structure. Its sweetness is extended by the cinnamon-flavoured graham crust that holds it, while a pile of fresh strawberries and crimson sauce add a vibrant flavour to the cake. Slight swirls of pink dance through its smooth whiteness, also veins of slight berry flavour.

Breadbowl with chowder - 30gp

This breadbowl is soft on the inside with a crisp crust on its exterior. Creamy clam chowder floats within it, replete with bits of seafood, soft potatoes, and the faint taste of onions.

Platter of mozarel sticks - 40gp

This platter comes with a dozen breaded sticks, each baked to a golden brown and mildly seasoned. Melted mozarel, a subtle, white cheese, oozes out from them invitingly. Small dishes of sauce offer variety, one red and tomato-tasting, one white and spicy, and another that seems like a mix of the two with something extra.

Pastyl pocket - 45gp

This palm-sized pocket is created out of a thick layer of pastyl, vaguely square in shape. Its insides hold a pleasant mixture of mild cheeses, along with a few small shrimp and pieces of crab meat.

Meringue palace - 50gp

This dessert smells fresh and heavenly. A nest of white, fluffy meringue creates a foundation designed after the Shallamese palace, holding a central collection of strawberries, raspberries, and banana slices. A burgundy sauce smelling of these berries is drizzled across it, elegant against the white backdrop.

Tuna wrap - 40gp

This sandwich is long and narrow, concealed in a thin, mild-tasting wrap. A mixture of fresh, drained tuna and mayonnaise sits between its layers, its soft consistency offset by the crunchier lettuce also tucked in. A few slivers of tomato lend their fresh taste, making for a healthy and neat meal.

Shrimp and mussel platter - 60gp

This porcelain platter holds an array of fresh, Shallamese seafood. A dozen large, pink shrimp are lined up around the edge, while an assortment of steamed mussels in the shell lie just inside. Small dishes of sauce are in the centre, red and white among them, promising spice and flavour should one desire. A lemon sits along the side, its distinctive scent mostly lost in that of the abundant seafood.

Silver platter - 200gp

A large white cotton napkin is spread out across a silver platter, and surrounds a large bowl of freshly whipped cream. Little designs of strawberries on the vine decorate the edge of the platter.