My kind of food in Dubai: Songkran on your plate

Top Stories

My kind of food in Dubai: Songkran on your plate

Dubai - April 13-15 is Songkran, Thai New Year. Head to Sukothai for a meal fit for a festival

By Team KT

  • Follow us on
  • google-news
  • whatsapp
  • telegram

Published: Fri 15 Apr 2016, 3:24 PM

Last updated: Fri 15 Apr 2016, 7:13 PM

If we were in, say, Phuket or Chiang Mai right now, we'd be out on the streets, brandishing water guns to celebrate Songkran, the Thai new year. Songkran (from the Sanskrit word 'Sakranti') is like Holi. All that water is supposed to flush out bad luck, and welcome blessings.
Here, in Dubai, the best way to celebrate Songkran is to forget water guns, and instead book a table at a Thai joint, preferably with a special Songkran menu.
At Sukothai, Le Meridien, the consulting chef, Chitlada Thanomsak, and her team have done just that - rustled up a menu of some 50 dishes especially for Songkran. There's a playfulness to the ingredients and preparations. Lots of banana blossoms, and dumplings shaped like lavender roses, with a surprising crunch at the centre. (Po the Panda would have delighted in the Cho Muaong(Dh46): steamed chicken dumplings made with arrowroot and tapioca flour and flavoured blue pea).
It's all beautifully done, and the dishes complement each other. The salads, you might think, aren't as spicy as you'd like, but then when the other fiery stuff arrives on the table, you understand the pairing of a cool prawn salad (the Sang wa Goong) with the stunning Penang Lobster(Dh185), all creamy and addictive, and you can always tell them beforehand how spicy is too spicy for you.
We had two salads, a mistake, because you can't do justice to the food the follows. Have either the Yam Hua Plee - banana blossom salad with shredded grilled chicken in mild chilli sauce, or the Sang wa Goong, an utterly fresh preparation-bamboo, lemongrass, coriander, leeks, lime, and fresh prawn. Aroma, taste, plating - all in sync. The Kai Sate (grilled marinated chicken sate with turmeric an peanut sauce) was perfect, and got over in no time. Like the sate, the Panang Nuea Tun, the beef chunks,(Dh95) with a red curry sauce on the side were tender. The chicken green Thai curry doesn't go overboard with the thick coconut milk, and has a distinct flavour of young banana and basil leaves. For dessert, we had the Tab Time Krob (jackfruit and water chestnut rubies in sweet coconut syrup), and the Tart Mamuang (mango with sticky rice). Plan is to go back tonight for round two.
- Nivriti Butalia nivriti@khaleejtimes.com
Click for foodie haunts to visit in Dubai this weekend

In the mood for hot samosas!
Which is the best samosa joint in Dubai? Not everyone agrees on this, but a few names pop up repeatedly. There's Shishaba (04 3285980, in Al Quoz Mall, Industrial Area 3) that serves a 'Punjabi samosa' for Dh2, besides a range of variatons: samosa pav (Dh3), samosa chaat, samosa in a bun. Puranmal (04 4489561, in Meena Bazaar, among other places) is popular, has the best spicy chutney, with the right amount of chillies in the stuffing. If you queue up outside one of the outlets at 4pm, you get them hot, crisp, and fresh off the wok. Most samosa places serve samosas for Dh3-6. Chatori Gali (04 3578484, in Oudh Metha and Barsha) and Bikanervala are also very good. Like with Puranmal, if you figure out what time they're made fresh (call and find out), head there accordingly. We like Bombay Chowpatty, too. And at Mini Punjab in Bur Dubai, you get big fat samosas with a lot of filling, less pastry. People say Urban Tadka and Pumppy are also decent bang for your buck. There's Pure Punjabi (04 2759078, in International City).And if you're are on a samosa trail, you can't leave out Chhappan Bhog (04 3968176, in Karama and elsewhere). There are upmarket places that serve deconstructed samosas, with the peas and potatoes outside the samosa, but we'll spare you the trouble of recommending a place like that. However, Gazebo (04 4498501, in DIFC), does do a murgh samosa (Dh19) that hits the spot. But if you're not upto getting out of the house for a samosa, your troubles end at the frozen food packets of Al Kabeer (Dh12 for 240gms). To distort a nursery rhyme: fry away, Peter. Fry away, Paul!


DIY: Quinoa Pancakes
Ingredients
1 cup quinoa flour
1 tsp baking powder
1 tsp baking soda
3/4 cup of yoghurt
1 large ripe banana, mashed
1 tbsp honey
1 tsp vanilla extract
1 egg
1/4 cup almond milk
1 tbsp vinegar (optional)
Method
In a large bowl, whisk together quinoa flour, baking powder and baking soda, then set aside. In another bowl, combine the mashed banana, yoghurt, vanilla, egg, almond milk, honey and vinegar. Fold the wet mixture into the dry ingredients gently, until just mixed. Leave to rest for about 10 mins. Heat a griddle to medium high, and pour a ladle of the batter onto it. After two or three minutes, flip it. Once both sides are golden brown, remove from the griddle. Top with blueberries and melted dark chocolate for extra flavor.

'Dubai has a lot of passion in F&B'

With over a decade's experience in the food service sector in upscale restaurants in both the UK and the UAE, Chef Ibreheem Musleh is at the top of his career as he takes over the reins at Pots, Pans & Boards (Beach Mall, JBR Walk), the new restaurant from Michelin-starred chef Tom Aikens. Chef Ibraheem has spent much of his career in London working alongside some of the greatest and most influential chefs in history, including both Tom Aikens and Albert Roux. His background includes working at The Ivy in London, as well as designing and running a successful pop-up restaurant during the London 2012 Olympics.
How popular is casual British/French cuisine in Dubai?
While I don't believe British or French cuisine is the most popular in Dubai, casual dining itself, in general, has become a popular style of eating, which is what we offer at our seaside restaurant. 
How much is the average spend - say, for a family of four?
It depends on how hungry you are! But I would say Dh450 is a good budget for feeding the family. 
Which is the day that sees maximum traffic?
The weekends are always busy for us but we are definitely starting to see an increase in footfalls day to day - which is fantastic.
How has the dining scene - all around the city - evolved?
I think in the four years that I have been in Dubai, the food scene has changed a lot - for the better! We've definitely seen an increase in both standards and expectations, with regard to the quality of produce that is coming in from suppliers. As a chef, it's hard not to try and showcase your skills and knowledge on the menu. 
Which is the best compliment you have received about the food you prepare?
The best compliment, for some reason, always comes from my mother; I think she is a big fan of my food (laughs). But I guess she knows best! 
Which is your fave cuisine? If it's not Pots, Pans & Boards, which other restaurant your top pick?
I love Thai food. If I had to choose my last meal, I would have it at Khao Soi in Chiang Mai, Thailand. But since we are not in Thailand, and it's not my last meal, I generally go with Pakistani food from Ravi. 
What are the top 3 dishes diners order when they visit Pots, Pans & Boards?
Halibut, ratatouille and, of course, our triple-cooked chips are always at the top of the list. 
Do you feel Dubai is one of the top food capitals of the world? If yes, why?
I believe Dubai has a lot of passion in F&B and is definitely starting to show its potential.
- As told to Sushmita Bose



More news from