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entertainment6 hours ago
Memories laced with food are the best. It stems from the kitchen my grandmum cooked in, the neighbourhood bakery that stocked up my fave cookies, and the meals I shared with people who matter. And, that in short is how I can sum up my experience of lunching at Jodhpur (043559846), Roda Al Murooj, Downtown Dubai. Let's walk down the memory lane.
Toyland on my table
Did you grow up playing with miniature auto-rickshaws, cycles, and cars? Your childhood awaits you here. Jeera Khari arrives in a metal, colourful tuk-tuk. Its pillion rider is herb yoghurt. The puff is crispy, soft, and oh-so-fresh. Also in the queue, is another pre-starter called Macaron Chaat, this one's on a cycle! Fusion and explosion of flavours both get redefined when the bite-sized French treat meets the essence of Indian pani-puri. The creamy filling in the macaron is courtesy of yoghurt, lime, onion, and a medley of Indian spices. Somewhere in between all the play, I find myself requesting the server to let me take home the tiny pressure cookers (complete with the Hawkins branding, see pic), which holds a Mango, Cranberry and Kaffir Lime Sorbet i.e. a palate cleanser. Love chuski, read: ice pops? I can't decide what made my heart skip a beat - the toy cooker, the freshness of sorbet spiked with Kaffir lime, the sunshine hue or the cloud of smoke (liquid nitrogen) it came engulfed in.
Revealing a secret
Most ordered dish in the Indian cuisine is Dal Makhani. Surprise, whilst it is in the menu here too - the showstopper is prepared with whole green lentils (Moong Dal) and called Faux Dal Makhni! Chef Pradeep Khullar may not be very happy about this disclosure, but I couldn't resist. Nevertheless, the dal is still pleasantly spicy and creamy; relish the acidic hints of tomato, smoky traces of roasted onions, and the lovely comfort of butter. Savour it with bites of a Chur-Chur Kulcha.
Good ol' digestives
In most Indian homes, exists a box of digestives, placed prominently on the dining table. Inspired by the elements in the box is the Beef Short Ribs. The crispy fried short ribs are tossed in a reduction made with aam papad, tamarind, and chilly paste. It makes the mouth water, literally. Pickles are a mainstay of Achari Jhinga. It narrates a history of sorts - we learn that it has been glazed in 60-year-old lemon pickle.
Did someone say fusion?
Italian cheese gets an Indian touch in the form of Desi Pesto Kebabs served with Popcorn Chutney and Parmesan Chips. Plus, you can savour the Za'atar Garlic Raita as well. Chef Khullar will be happy to chat up with you in between the courses and you'll learn that neither is he a big fan of everything fusion-kissed nor is he overtly affectionate towards molecular gastronomy - hence, the menu strikes a balance.
Your own tree of sweets
Your dream of eating out of a chocolate tree just got real, almost. For dessert, there is a tree with saffron-flavoured jalebis on its branches. Pluck on the deep-fried, drenched in sugar syrup sweet; further, dip them in Mascarpone Rabdi.
Oh, did I mention the green-gold walls, blue furnishings, and stunning chandeliers reminded me of the Indian palaces that appeared in bedtime stories? Our memories just got prettier. We'll be back for another meal (Dh500 for two).
purva@khaleejtimes.com
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