For drinks, we went in for trio tropical which was a mix of mango pineapple and coconut water along with their signature Epitome cooler which brought together basil mint and pineapple.

Our first starter was Ras Malai ki chaat which featured sweet milk sponges topped with golden saffron curd and cherries, served alongside leafy greens, carrots and beetroot threads. A little on the sweet side, this starter would pair well if you’re alternating it with a savory dish. Next in our starters were Hoison chilli wontons, that were crispy fried and tossed in a honey chilli sauce. Bringing a really good balance of spicy, sweet and savory flavors, paired with that slight crunch, these were the perfect young to the Ras Malai’s yang.

For mains, we went with the elephant garlic and basil sticky rice which was wok-fried with finely chopped assorted veggies and topped with burnt garlic and basil leaves. At first, it came across as a mushy version of Manchurian dumplings, but as the flavors began to pop out we were welcomed by the garlicky goodness. Of course, we couldn’t resist ordering an Indian main and for that, we went with Dilli styled nikka choley bhature that came topped with amchoori potatoes and paired with chilli carrot pickle and onions on the side. My favorite from the evening, the choley with potatoes in it was a combination that took this dish to the next level. Considering the portion of the choley, I do think they should give 4 bhatures instead of 2 as a part of this dish.

Next, it was time for desserts and we started with Gulab e Godiva. A Godiva chocolate brownie stuffed with a Gulab Jamun in the centre and topped with vanilla ice cream, this dish was quite a fusion laden item. The vanilla ice cream was a little too sweet for my liking and paired with the Gulab Jamun it made the dish overpowering sweet, but all in all, it was a good concept. The next dessert, not very different from the previous one, was the bomb chocolate soufflé which featured a classic molten chocolate cake topped with vanilla ice cream and cherry compote. The chocolate soufflé with all that melted gooey chocolate goodness inside was simply perfect. Again the ice cream was a little sweet but it went well with the dense cake. Like all molten chocolate cakes, this dessert takes a little while to prepare and arrive which means it is made fresh.

Did you know? Epitome is the first of its kind vegan and vegetarian licensed cocktail bar and restaurant in Dubai. They have a ladies night too and the place is buzzing with people over the weekend. Make sure you dress to impress and remember this venue is only for ages 21 and over.

Epitome

Location: Aloft Dubai Creek Hotel, Baniyas Road, Deira City Centre Area, Dubai
Contact: 04 5260851

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As much as I love making it myself, I also love trying out restaurants that specialize in Biryanis. One such place is Behrouz Biryani

The menu features a fusion of different regions – Iran, Turkey, Afghanistan, Pakistan and of course, India, and this regional flavor is evident in their kebabs and grills, as well as the 11 different types of biryani they offer.

 

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The Murgh Makhani Biryani that I tried, had its cooking style and flavor reminiscent of classic Mughal rice preparation, and while it was very rich, it wasn’t too spicy. However, I can’t really confirm if that’s the style they follow for the rest of their biryanis until I’ve tried them all

Coupled with a small salad, raita and a piece of gulab jamun, the portion was great for 2 people, and albeit a little pricey, it made for a complete meal.
Would I order it again? Yes, but definitely a spicier one like the Murgh Tikka Biryani.

The other items I tried along with the biryani was the mini kebab platter which featured a mix of their best grills, and spinach corn tikki – both of which came with a portion of roti on the side. And to wash it down I had the desi version of Ayran.

Behrouz Biryani

Location: Multiple outlets across Dubai
Contact: +971522831995 | +97142471100

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Anywayyyy, last week I got a chance to dine at Copper Chimney and try out some of their signature items. Their chicken biryani was one of the many dishes we got to try. Bringing together the perfect proportions of rice, mildly spicy gravy and chicken, the North Indian Mughlai styled biryani ticked quite a few boxes for me. Apart from this biryani (which I packed up and ate for lunch next day too), I loved their Amritsari shrimps and Agra Samosa Chaat.

Other dishes we tried were Almond Chicken Soup, Jaipur Salad, Butter Chicken with Garlic Naan and Punjabi Kulfi.

Did you know Copper Chimney was founded in 1972 in Bombay and has been serving secret recipes from undivided North India for over 45 years?!
Although this was my first time visiting the Dubai outlet, I’ve been to the Mumbai ones quite a few times and all I can say is they carry their beautiful flavors along with them wherever they go

Copper Chimney

Location: Ground Floor, Millenium Plaza Hotel Dubai, Sheikh Zayed Road, Trade Centre Area, Dubai
Contact: +97142221399

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Serving an incredible variety of Indian dishes that highlight the foods of royalty from the country,  India Palace is also well known for the palatial ambience that the restaurant flaunts. Whether it’s their intricate woodwork, their oxidized gold and copper dishes or the choodi-wala at the entrance, everything gives you a very Rajasthan-esque feel, making it an ideal choice for experiencing royal dining.

 

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For our dinner, we started off a papa complimentary papad basket and a couple of drinks from their limited time mango menu – Mango lassi & Mango juice. This was accompanied with Sunheri Jheenga – butterflied tiger prawns marinated in a mix of chili, lemon and coriander and fried coated in rawa to a crisp perfection.

For tandoor, we went straight to the mixed grill called Tarah Tarah ke Kebab that featured an assortment of the Mughlai styled Shahi Seekh Kebab, spicy Murgh Tikka Joshila, creamy Murgh Malai Tikka, garlicky Lasuni Machchi and ajwain roasted prawns in Samunder ke Ratan.

Our main was a classic Hyderabadi dum styled Murgh Masala Biryani layered with succulent chicken pieces and basmati rice in a spicy masala-rich marinade.

We went back to the mango menu for dessert and chose to indulge in Mango Ras Malai, promising ourselves to return soon and try out their Mango Falooda as well.

India Palace has a bunch of different outlets located across the UAE so regardless of which emirate you stay in, you can definitely try out the impressive Indian cuisine at this restaurant.

India Palace

Location: Near GGICO Metro Station, Sheikh Rashid Road, Al Garhoud, Dubai
Contact: +97142869600

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From the thali, we loved the truffle labneh, haleem, mutton samosas and chicken cutlets.

My favourites were the mutton kabuli biryani and chicken korma. I would have definitely loved a little more of the korma along with some bread but we were too full with the variety on the thali.
The ambience of the restaurant is lovely and I would certainly want to go back to try out more of their dishes.

Hitchki Mirdif

Location: Level 1, City Centre Mirdif, Mirdif, Dubai
Contact: +97145464199 | +97145464200 | +97145464198

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During our visit we tried 3 of the 6 dishes which honestly left us wanting to try them all.

The first one was Morgh-e-torsh Kebab (AED 38) that featured chargrilled boneless chicken tikka marinated with a very unique mix of pomegranate juice and walnut paste. What I really loved in this dish were the little pieces of walnut that added a gritty texture to every bite.

Next, we had Balochi Rosh (AED 36). This dish is traditionally cooked with mutton and is simply eaten during occasions, especially farewells. This one at Sthan came with chicken tossed in a homemade gravy made with onions, green chilis, coriander and mint. This was perfect with the tandoori roti.

Our third dish was Gosht Kofte (AED 42) which was my favorite of the evening. Juicy mutton mince kebabs doused in a rich red chili and garam masala gravy made an ideal pair with lachcha paratha. The ginger and chili garnish on top was bliss but truly ot was the kofte (kebab) that stole my heart. Definitely going back for this.

We paired the Balochi dishes with a mint lemonade and Punjabi style namkeen lassi (salty) flavored with Himalayan pink salt and peppered with jeera (cumin seeds). Plus, being ardent tea lovers, we ended our meal with a hot cup of Punjabi karak served in a traditional kullhad.

Sthan

Location: Shop 2 & 3, Al Wasl Building, Opposite Civil Defense Station, Zabeel Road, Al Karama, Dubai
Contact: +97143997775

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We were invited at Bol Gappa to try out their winter menu which includes some famous dishes from different parts of India and lucky for us, we dined in at a time when the Dubai weather was actually pretty chilly, so I like to believe that upped our experience.

Before we began our food journey, we ordered a couple of drinks from their extensive mocktail list. I tried the Jalapeno Watermelon Fresca which came with a spicy gritty texture, and my date tried the Guava Chili drink which was creamy and very mildly spicy (loved the chili powder rim though)

We started with Chicken Snowballs. This unique dish came with shredded chicken mixed with sauces and coated with little croutons that made it part crunchy and part creamy. Loved the textures in this starter and the fact that it came with a side of sweet chilli sauce which I absolutely adore. For mains we went totally desi – in the sense we opted for two farm favorite dishes that are an integral part of traditional Indian cuisines and very commonly devoured in the interiors of India. Our first main was the Bihari Litti Chokha, which featured Litti (balls) made of atta or whole wheat flour and stuffed with a spicy pickle flavored mix of gram flour. It was served along with an aloo chokha (potato mash) and a red and green chutney on the side. I loved the combination of litti and chokha and the manner in which it was prepared with such wholesome ingredients. The second main was the ultimate classic Sarson da Saag and Makki di Roti which is essentially and mustard leaf gravy eaten with corn based rotis. The whole platter came along with grated jaggery which is an ideal accompaniment to the hot ghee laden makki rotis as well as a glass of yogurt based chaas, onions and chilies. Apart from the taste, which was exceptional, what I liked the most about this dish was the portion and the little candle it came with to keep the saag warm. I thought the 4 pieces of makki rotis were not enough and asked for a couple more, but in my opinion with that quantity of saag, you would need atleast 8 pieces.

Instead of ending our meal with a typical dessert, we thought of keeping the winter vibes alive and sipped on a glass of chai. If you know me well, you know how much I love chai and this was simply brilliant.

Bol Gappa

Location: Shop 2, Ground Floor, Wasl Opal Building, Opposite Palm Supermarket, Street 24, Al Karama, Dubai
Contact: +971 4 335 5144

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But keeping in with traditions, we began with my favorite – pani puri. A simple, no fuss chaat, this was served over a miniature cart with the chutneys filled in cutting chai glasses. The puris were a tad bit small, albeit easier to eat. But the best part of this dish was the ragda filling. For a Bombay person like me, Pani Puri is a staple and the only right way to eat it is with hot ragda, a dash of sweet imli chutney and dipped / drenched in the spicy pani. Any other stuffing or way of eating it is just not acceptable. And that’s the main reason I loved this chaat @themumbaisocial_karama

Next we tried the Irani bun maska. An Irani cafe staple, this is slightly different from your usual bun maska, and comes with a sprinkle of sugar over the buttered bread. While we didn’t have this with chai, it is best accompanied with a glass of cutting. Next up was Chinese Bhel that came with crunchy noodles and offered a little sweet and little spicy taste. The noodles were mixed with veggies and tossed in sauce, intertwined into a delicious mix.

Of course, we had to try the vada pav. An absolute classic, this one came with a generously loaded spicy potato vada sandwiched between a pav slathered with sweet and spicy chutney on one side. This, undoubtedly was my favorite. To put off the heat, we paired our food with Masala Thums Up and Kokum Sherbet. Another one of my favorites, the Open Cheese Chili Toast featured a spicy mish mash loaded with cheese, chili flakes and more.

We also tried the Devil Pizza Fries which were basically fries topped with everything pizza – tomato sauce, olives, cheese and more. We also indulged in a Chicken Schezwan Maggi which was soupy, spicy and super yum. Make sure you eat this hot. Another classic, the Amul Butter Pav Bhaji, as the name suggests, was loaded with Amul Butter. Deliciously spicy, this went perfect with the hot pavs.

We had no place for chai or dessert, but I will definitely be going back for that.

The Mumbai Social

Location: Shop 14 & 15, Ground Floor, Wasl Ivory Building, Opposite Asma Al Madina Supermarket, Street 26, Al Karama, Dubai
Contact: +971 4 388 6929

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Designed like a pit stop, but to fuel up your hunger, the quaint Stopover Restaurant features a grand fueling booth at the entrance along with diner styled seating, open kitchen and a cozy book corner.

They serve a unique fusion of Asian, Arabic and American favorites – all customized with their incredible in-house sauces.

We tried the Mexican Shawarma, Grilled Chicken Burger and Chicken Kathi Roll along with some Karak tea and it’s honestly hard to pick which one I liked the most. (It was the Shawarma)

If you’re in or around Barsha, do give this place a try and let me know which one was your favorite from their menu.

Stopover

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Chef Vineet Bhatia, who I’ve only seen on TV, but really hope to meet some day, has crafted a menu that brings together a fusion of flavors and compels you to think outside the box. So no, you won’t see molecular gastronomy, live cooking or theatrics at your table, but what you’ll experience is a combination of classic ingredients and modern concepts like the dahi bhalla ice cream or doughnut shaped samosa.

It’s rather rare to come across a restaurant that serves up a selection of dishes so good, it becomes difficult to choose which dish was my favorite. So I will instead relive my gastronomical journey through photos I clicked and a little insight into each dish.

We started with the signature mocktail called One Night in Kerala which was a refreshing blend of passion fruit and South Indian spices (think curry leaves). Along with the drink came in the papad basket with a chutney trio and the amuse bouche of the day, which featured a sesame crusted veg tikki placed over a bed of bell pepper chutney. Their amuse bouche changes everyday, which I feel is a remarkable, at the same time challenging feat.

Our list of starters started with Corn Cravings – a creative style of tikki chaat prepared with a base of sweet corn tikkis topped with crispy corn kernels in chaat style and finished with crisp okra. Next on the list was one of my favorites, Chowpatty Bhaji – a true spin on the classic Juhu style pav bhaji, albeit with pav and chhena (curd cheese) pinwheels placed delicately over the spiced bhaji. Southern Seas came in next all skewered up with gunpowder coated prawns and a delectable coconut chutney dip on the side. This one was another favorite, not only because of the prawns, but also that coconut chutney which I saved for later just to eat it on its own. Our starters continued with yet another chaat spin, this time a Samosa Doughnut. Your typical samosa, but made in a doughnut style, replicated the classic samosa chaat featuring all the trimmings of chickpeas, yogurt, spicy and sweet chutneys, et al. Smoked Chicken Tikka was another classic on the menu, the twist here being the smoked tomato and red pepper flavor, as well as the black garlic raita. Another one of my favorites, despite my love-hate relationship with fish was the FIsh Kasundi. A Bengali classic, this tandoori smoked mustard flavored dish came accompanied with a mustard potatoes side topped with a dill based labneh.

You might think that was the end to the starters, but we had 3 more to go. The next one, and my ultimate favorite from the evening, was Chaat Trilogy. A true representation of the food we have come to expect from celebrity chefs and fine dine Indian restaurants these days, this creatively structured dish featured a trio of three famous chaats, starting with a bed of spiced potatoes, followed by papdi hay (imitating a papdi chaat), and ultimately topped with a dahi bhalla ice cream. Needless to say, the ice cream was my favorite. Then came in the Gilafi Seekh in all its herb flavored glory and melt-in-your-mouth lamb mince. We wrapped up this first round of dishes with the humble Paneer Pasanda. An otherwise main course dish that was reinvented as a starter, this dish came with tandoori paneer, coated in homemade pickle and served over a burnt aubergine spinach compote and garlic labneh. What I loved the most about its presentation was the wheat coral on top.

Before we started our mains, we were offered a pomegranate sorbet to cleanse our palate while we waited for the next round of dishes. Our mains comprised of different meat based curries and biryani along with breads. The Coconut Lemongrass Prawns curry was a fragrant coastal stew made with coconut milk base and spiced with lemongrass, kaffir lime and roasted red chillies. Murgh Makhni on the other hand was a classic creamy tomato based gravy delicately flavored with fenugreek, featuring chicken tikka chunks. Ghee Mutton Roast, a must have, was enhanced with flavors of Mangalorean roasted spiced and cooked in rich ghee. And another one of my favorites, the Prawn Xacuti Biryani brought in a Goan essence to the table with basmati rice and fresh grated coconut elevating the classic biryani spices.

For desserts, we tried the Carrot Carat, a unique carrot based dessert featuring different version of this super veggie – in the form of gajar halwa, carrot kulfi, carrot cream and carrot sponge cake. Chocomosa, as the name suggests was a petite samosa filled with chocolate, served over chocolate soil and paired with banana ice cream on the side.

It was lovely meeting Chef Irshad at the restaurant who very generously made sure we try as many items from the menu as possible. Which dishes will you pick from the menu when you dine at Indego by Vineet next?

Indego by Vineet

Location: Lobby Level, Tower 1, Grosvenor House, Dubai Marina, Dubai
Contact: +97143176000

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