Author: gratifiedrasoi

Originated from Persia, a word – Mezbaan means a host of a feast for various occasions in Islamic Culture. A large number of meals are cooked for a gathering of 100s of people in Mezbani (an arrangement of the feast). So whenever ‘Mezbaan’ is mentioned, a large amount of Mughlai or Sultanate meal should flash before eyes. The rich and spicy gravies, aromatic Biryanis, and hot and soft Tandoori Rotis are always a part of Mezbani. Since Mezban is traditionally about hosting a feast for a large gathering, an eatery with the same name should produce the dishes with larger quantity to reflect a true meaning of a name. Mezbaan, a food delivery service in Abu Dhabi is true to the purpose of the title – Mezbaan.

The Awadhi, Mughlai, and North India dishes are deliciously prepared in this eatery. Fulfilling quantities of meals, finger-licking taste, fair prices, and apt delivery timing makes Mezbaan a must-try delivery service during Lockdown. Smoky and properly cooked Kababs* with fresh dips and salad are a crave-worthy Appetisers; the large quantity gratifies the appetite.

The onion and tomato are extensively used ingredients for Mughlai and Indian gravies. The North Indian cuisine is influenced by Mughals, due to their long period of invasion in Delhi and Punjab regions. Mughal Kings invented many of the curries using the Indian spices and Persian cooking techniques. Chicken Patiala is a classic take on Mughlai curries with local relevance to the palate. Traditionally, with rich onion-tomato based buttery gravy laced with chicken wrapped with an omelette, Chicken Patiala cooked in a pot and served with Tandoori Roti (prevalent in the Punjab of India and Pakistan). Mezbaan replaces the omelette with boiled eggs in Chicken Patiala, and this alteration makes Chicken Patiala better than the original recipe; extra softness in gravy due to boiled eggs is impressive. Chicken Patiala should be on your to order list from Mezbaan.

Apart from gravies and Tandoor Appetisers, the Biryanis and Kachori-Sabji are recommended. Flaky Kachori with Chole gravy (a recipe inspired from Banarasi Kachori-Sabji breakfast) is excellent and can be chosen for typical Indian savoury breakfast. Chaas- spiced buttermilk with a hint of Jeera and Hing is sweet digestive drink after the massive and unresisting meal of Mezbaan; drop in a shopping bucket while ordering it from Zomato.

Kheer, a dairy-based dessert from India, is ideally flavoured with saffron, cardamom, and raisins. Since Rice or Vermicelli, Milk, and Sugar are devoid of flavours, garnishing or adding any flavourful ingredients is recommended to satisfy the sugar cravings. Mezbaan’s Kheer is loaded with dry-fruits and laced with cardamom, and the clay container’s earthy note to it is bliss. It is pleasant to have Kheer delivered in Clay container to experience the taste of ingredients of Kheer in unaltered form.

Try the various facets of Mughlai and North Indian cuisines of India through Mezbaan with a feeling of Mezbani, be my guest.

*It is essential to marinate the meat properly with spices and oils overnight or for a couple of hours in case of chicken, at least. Marination develops the heat in meat and softens the flesh, which is easy to cook in Tandoor. Chicken is skewed and exposed to direct heat in Tandoor where flames burn the marination, further prepares the softened flesh, and smoke of fire coats the entire combination with aroma. When you eat Tandoori Chicken or Barbecued meat, burnt marination, soft flesh, and smoky note to the combination should be checked to verify proper cooking of Kababs. In the case of Paneer, the penetration of spices to the core of Paneer is unlikely. However, the freshness of Paneer and burnt spices on it makes Paneer Tandoori worth enjoying. Vegetable emits the flavours upon direct heat and smokiness infuse those flavours to your palate.

Rating:
Service: 4/5
Price: 3.5/5
Food: 4/5
Overall: 4/5

Average Cost: AED 95 for two people (approx.)
Location: Downtown Abu Dhabi
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They say there are seven wonders
Created by the earth,
But no one ever mentions
The Burger’s birth.

With every fresh bite devoured
A baby laughs for the first time.
To waste a single precious ounce
Would be quite a crime.

If life is getting rough
Or you are feeling down,
You can always find nirvana
At the burger joint in town.

How do I know this?
You may of me, implore.
I’m a food connoisseur
And trust me, I’ve explored.

I know every flavour that exists,
I won’t pretend.
And a juicy burger
Always cheers me up, my friend.

So when you’re feeling blue,
Or even maybe green,
Go out and get a burger.
You’ll learn exactly what I mean.
-Anonymous

An ode to Burger is precisely what ‘Four Buns Burger’ is about: a Burger, Slider, and Dessert. Four Buns Burger is that cafe which will let you focus on food than a subsidiary aspect of Eatery. Indulge yourself into the delicious and tempting food and enjoy the sauces, fresh lettuce, and warmth of fresh Burgers in Four Buns Burger cafe.

It is worth imploring to readers of this Blog to try Burgers in Four Buns Burger because of excellent taste and minimalism. Let it be Mojitos, Shakes, or Fries, the element of gratification is not compromised in Four Buns Burger. Indian spices and tangy mayonnaise in Delhi Fries with a dash of spicy chicken tikka cubes is an experience to retain for long. Each bite from the heap of fries coated with mayonnaise sauce and cheese is a stroke of satisfaction.

Too much of cheese and mayonnaise? Try Kale Caesar Salad to balance the choices of Palate and compensate the probable drawbacks of fast food. Legend has it that Italian-American restaurateur Caesar Cardini invented the Caesar salad in 1924 in Tijuana, Mexico. According to The Telegraph, Cardini owned a restaurant in the tourist destination to attract Americans frustrated by Prohibition. The exact story is disputed, but the general consensus is that over the Fourth of July weekend, Cardini threw together a bunch of ingredients he had on hand and served his concoction to his friends. Needless to say, the improvised dish caught on. ‘What’s Cooking America?’ says the original recipe included romaine, garlic, croutons, and Parmesan cheese, boiled eggs, olive oil and Worcestershire sauce. Supposedly Cardini’s brother, Alex, came to Tijuana in 1926 and added anchovies to the salad. He called his version the ‘Aviator’s salad’. This version was so well-received that it became the standard and was renamed the ‘Caesar salad’. Four Buns Burger’s Kale Caesar salad can be a tribute to traditional salad since it alters the concept of Caesar Salad with use of Kale and keeps the essence of mixture intact.

Kunafa has gained enough reputation as a dessert in the Middle East, but Four Buns Burger’s take on this stringy stuff is creative. The additional texture to fried shrimps due to wrapped Kunafa is a kind of experience through Kunafa Shrimps. The only disappointment to this dish is the unusual smell of frying oil infused in shrimps and Kunafa. If Kunafa Shrimp to be eaten without accompaniment, it can be annoying. Similarly, the Dorritos spring rolls emit the unusual smell due to fried cheese and herbs in it; the accompaniment plays a vital role for these two dishes.

The activated charcoal-infused buns stuffed with saucy, tangy and mildly spicy shrimps with a slice of cheese are excellent in the form of Black Shrimp Slider. Well, you have to open your jaws a little bit more than usual to grab a bite, but you won’t mind doing that, be my guest. Similarly, the fresh buns and the chicken patty stuffed between them makes 4BB Chicken Burger which is a delicious treat to your fast-food craving. Oodles of sauces and cheese, that’s the definition of 4BB Chicken Burger by Four Buns Burger.

Delicious and messy desserts with cent per cent gratification and fresh Mojitos are worth enjoying along with the Burgers and Fries. A satisfactory burp is always a cherry on top of the cake, so do try Desserts and Drinks in Four Buns Burger to have that satisfaction from food.

Small space, minimal cutlery, and decent food are the facets of Four Buns Burger cafe, but the prices don’t justify the amenities and ambience of the cafe. Four Buns Burger is a little bit spicy, but the owner’s claim of using the fresh ingredients may justify the price of Burgers and fries. A cafe mainly focuses on Home deliveries, so try their menu seating comfortably at home if you want to enjoy the food with subsidiary aspects. However, having a Burger on burger point with friends is fun.

Bon Apetit!

Rating:
Service: 4/5
Ambience: 3.5/5
Price: 3.5/5
Food: 4.5/5
Location: 3.5/5
Overall: 4/5

Average Cost: AED 115 for two people (approx.)
Location: Beside Dubai Islamic Bank, Near Guardian Tower, Murrour Road, Muroor, Abu Dhabi
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Roaming around the streets of India, it is common to see the stalls of food. People holding a plate of a fine mess of Sev puri, Dahi puri, or eating the panipuris like gourmands and with a swoosh is a very usual sight at hustle-bustle of streets of India. Street food is the soul of India; it connects people eating it with the local traditions, taste, and make them experience the nature of Indian spices out of the four walls of the Kitchen. The savoury street food is meant to be on street stalls to taste its bonafide elements.

However, Ushna restaurant brings the unique aspect of Fine Dining to the flavour profile of street food. Dahi Puri is presented so merely yet well in Ushna that it sets the benchmark for the presentation of Indian Chaat in Fine Dine restaurants across Abu Dhabi. Warm and soft textured puris with a mouthful of stuffing are subtle, tangy, and gratifying. Sweetened Yoghurt (Dahi), Tamarind chutney, and white pea ragda (with a hint of Ghee) work perfectly for the street food between four walls of the swanky restaurant – Ushna.

उष्ण (Ushna), a Sanskrit word means ‘warm’ is an integral part of the theme of Ushna Restaurant. There is warmth in hospitality, food, and service of Ushna. The elegant interiors, soft lighting, and excellent indoor, as well as outdoor seating arrangements with a view of backwaters and iconic Grand Mosque (a partial view), are super cherishing features of Ushna.

The world-class drinks (cocktails and mocktails) with the essence of Indian heritage and a variety of wines respecting the nation of terroir and suitable for every occasion makes the drinking experience in Ushna unforgettable.

The range of Kababs and Tikkas in Ushna is long. There are Vegetarian and Non-Vegetarian options for Tandoor preparations. The Maharaja Platter comprises the varieties of non-veg Kababs & Grills in one Dish, and it is recommended for sharing. Although the Kababs & Grills are cooked to the perfection, the smoky salad with a hint of saffron makes a difference. The slice of Kabab with fork and knife compliments the smokiness of fresh leafy salad or vice-versa, and you may experience the platter at its best form. The nuttiness of fish tikka, burnt spices & earthy flavour of lamb chops, and softness of chicken describes the grandeur of the platter to the perfection. The platting is a bit messy, but its beautiful mess since messy plating is a trend of modern cuisine.

With a combination of Vegetarian and Non-Vegetarian, Ushna serves 16 different types of curries, but a section in the concise one-page menu of curries that catches the eyes is ‘Colonial’. Chicken curry and the fish curries of this section are unique, and their concept is based on the Colonial Era of India. The hero of the Colonial curries is Southern Railway Chicken curry. The Railway Chicken Curry, a great fare from the east of India that’s been around for more than 70 years. The history of the Railway Chicken Curry dates back to the British era when the only source for long journeys was railways. The First Class Railway carriages were no less than grand and plush chariots with kitchens serving fabulous food. Bengal was one of the first footholds for the British, and they had hired local cooks for preparing their scrumptious spreads. The Railway Chicken curry is inspired by Mangshore Jhol; a curry made with mutton chunks in Bengal. Mangshore Jhol was initially spicy and of course devoid of chicken. It’s British who introduced Chicken to Indian; previously, Indians used to eat lamb (mutton). Magshore Jhol, later, to suit the delicate palate of the Britishers added with coconut milk to dilute the spices. The perception of spices was reduced by adding coconut milk in Mangshore Jhol inspired Chicken curry. Since coconut milk was (and still is) staple of south India, the Railway Chicken curry got popularised in southern British province and named ‘Southern Railway Chicken curry’. This chicken curry is spicy (not hot, but spicy), humble, subtle, and delicious. Southern Railway Chicken curry by Ushna is definitely their best selling dish, but it’s more than a dish, it is a food with warmth of compassion and rich colonial culinary history of India.

Stating just one dish and appreciating is not sufficient to describe the culinary expertise of chefs of Ushna restaurant. Each curry and savoury dish of Ushna is artistic and holds the essence of the Indian subcontinent. Chicken 65 Biryani with pronouncing flavour of southern spices, a hint of curry leaves, and aromatic basmati rice is true to its concept of Biryani, and it is delicious spread.

Let it be a cheese naan in Maharaja Platter or the plain roti, Usha’s bread is fresh, complementary to the curries, and perfect.

As the moon has black spots, Ushna too lacks in some aspects of culinary and presentation expertise. The desserts taste ordinary, and platting is average. The curries are served in a simple bowl which is definitely not catchy, the messy platting of Maharaja platter can be a dull affair for the culinary connoisseur, and dessert platter with a combination of Gulab Jamun, Ice Cream, and Rasmalai is ignorant platting. There are chances of mixing the cream of Icecream and milk of Ras Malai if not started eating them promptly upon service. The sweetness of Gulab Jamun is more than Normal; since it is served on crispy seviyan (Vermicelli), the syrup of Gulab Jamun penetrates the seviyan which is not gets absorbed in it. This makes the entire combination an abnormal sweet affair. The prices are higher than similar level eateries in Abu Dhabi; Ushna is overpriced. However, the wide range of collection of wines, scrumptious delicacies, excellent location, and award-winning spree makes Ushna a place for special occasions. Experience the Flavour of India in its pure form with a modern touch in Ushna.

Rating:
Food: 4/5
Ambience: 5/5
Service: 4/5
Location: 4/5
Price: 4/5
Overall: 4/5

Average Cost: AED 295 for two people (approx.)
Location: Ground Level, Souk Qaryat Al Beri, Bain Al Jessrain, Al Maqtaa, Abu Dhabi

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Minimalistic, planet-friendly, and devoid of plastic makes any concept Sustainable. Sanderson’s – a cafe by Mr Sergio Lopez is sustainable and swanky. Sergio Lopez, a passionate entrepreneur, has named his cafe after his friend – Sanderson. Sanderson’s cafe is based on the Mediterranean concept that gives you the feeling of an old Mediterranean village with snappable green canopy of leaves and a pretty outdoor seating area. African village vibe is unmissable; the smiling faces of staff are complementing the African (maybe Huwaien) outfits worn by them. Utterly impressive hospitality, attentive staff, and delicious food are few highlights of Sanderson’s.

‘A dinner party, coffee, tea,
Sandwich, or supper, all may be
in their way pleasant.
But to me, not one of these deserves the praise
That welcomer of new-born days,
A breakfast, merits; ever giving
Cheerful notice we are living
Another day refreshed by sleep,
When it is a festival we keep.’

Charles Lamb’s poetry depicts the essence and importance of breakfast, the critical meal of the day, ideally. Excellent breakfast sets the right tone for the day, and Sanderson’s cafe has prioritised this ideology in its concise menu. Divided mainly into 4 sections: Breakfast; Lunch/Dinner; Treats; and Drinks, Sanderson’s menu is easy to navigate through, and each item is available all day. Breakfast of Sanderson’s cafe is healthy, delicious, and satiating. Breakfast Pizza, Acai bowls, Toasts, Hotcakes, and French Toasts, you name it, they got it. Locally-sourced ingredients and cutlery devoid of plastic make the Breakfast in Sanderson’s a healthy affair. This place is Hidden Treasure in Abu Dhabi. Away from Hustle-bustle of Downtown, located at the pristine Andalus Resorts, Sanderson’s is an excellent day to have Breakfast, Lunch, or Dinner. Since we went there for breakfast, we will talk about it.

Each dish of the breakfast is scrumptious, tasty, and fulfilling. Sweet Potato Breakfast Pizza is the kind of concept that Sanderson’s cafe should feel proud. A pizza made with sweet potato base (thin crust); tomato relish, fresh avocado, and baked eggs as a topping is a delight to taste. This one is their best-seller too. Each bite of the Pizza is a stroke of satisfaction and health; the crunch of thin crust, softness of avocado and baked eggs, and juiciness of tomato relish are intriguing to eat.

On the contrary, Tahini Avocado Toast is just a dull affair. When a dish named with Avocado and Tahini, these ingredients should be a hero of the meal. However, the herbs as a garnish of the toast dominate the avocado and tahini and make the Avocado Toast experience forgettable. However, the quality of the ingredients is undoubtedly excellent.

Turkey, a magical country where East world meets West, and this co-existence are reflected in their dishes. From Kebabs to Turkish delight, every meal has its own uniqueness, and within this, one dish reigns supreme for breakfast is Turkish Eggs. The uniqueness of Turkish Eggs is its simplicity and pronouncing yet mild taste of ingredients. A flatbread topped with well-done eggs, yoghurt, chilli oil, and greens; every element gives Turkish Eggs a simple and satiating feel to the experience. Combination of Yoghurt and Poached eggs is magical. Try it in Sanderson’s cafe to experience the feeling explained in this paragraph.

Sweet cravings are natural for many of us after a meal, and breakfast is the right time to have an ample amount of sweet to satisfy the guilty pleasures and sugar cravings. Hotcakes, pancakes, or french toast, a sweets bread is considered ideal in the western world for breakfast. According to legend, it was a man named Joseph French who created the dish in 1724 and advertised it as ‘French Toast’ because he was grammatically inept and forgot the apostrophe. According to a collection of recipes from the early 5th century AD, the dish we now know as French Toast existed as early as the age of the Roman Empire. In their style of French toast, called Pan Dulcis, Romans would soak bread in a milk and egg mixture, then fry it in oil or butter. Others believe that French toast was created by medieval European cooks who needed to use every bit of food they could find to feed their families. They knew day-old bread could be revived when moistened and heated. They added the eggs for additional moisture and protein. The phrase ‘French Toast’ first appeared in print in the Encyclopedia of American Food and Drink in 1871. However, it is known by a variety of names including German toast, eggy bread, French-fried bread, gypsy toast, Poor Knights of Windsor, Spanish toast, nun’s toast, and pain perdu which means ‘lost bread’ in French. With so many variations in methods, history, and trail, French Toast still standstills in the legacy of breakfasts and desserts. Sanderson’s French Toast – Brioche French Toast is a humble take on Traditional French toast. This version is consist of Brioche bread topped with vanilla cream, fresh berries, and mixed berry compote. A chef might have thought of giving the French Roast a twist because of so many alterations in it since history; the twist works here. It is one of the best French Toasts in the Capital; fresh bread, soft cream, and flavour of compote make it worth eating in Sanderson’s.

Signature iced tea, coffee, and latte drinks are also worth trying when in Sanderson’s. Their Stargazer is the iced tea you might have never tasted anywhere in Abu Dhabi; the hint if Star anise’s spiciness makes a difference with a fusion of Coconut milk. So start your day with jogging, yoga, or gym and visit Sanderson’s to fulfil your healthy breakfast needs. Consider the lack of information about the cafe from service staff since they are true to their hospitality but to the concept of place. You may have to ask the supervisor for more information about the place.

Rating:
Food: 4/5
Ambience: 5/5
Service: 4.5/5
Location: 4/5
Price: 4/5
Overall: 4/5

Average Cost: AED 205 for two people (approx.)
Location: Al Seef Compound, Behind Al Seef Village Mall, Khalifa Park Area, Abu Dhabi

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First British and the youngest chef awarded with Michelin Stars at 1994 – Marco Pierre White has achieved a lot with no qualification but a mere passion for food and life. Right from charging a customer with $25 for just potato chips to shouting at young Gordon Ramsey in the kitchen that made Gordon cry, Marco’s life has been full of drama and controversies. When Marco thought the people with lesser knowledge than him started judging him for his work, he showed the audacity to return his Michelin Stars at 1999 (a year of his retirement). Marco hung his apron but never parted himself from the industry. Marco has been part of many Television food shows: Masterchef America, Hell’s Kitchen, Humble Pie, etc. and achieved a stature of ‘Celebrity Chef’. With his great 35+ years of experience in the F&B industry, Chef Marco has left no stone unturned in crafting the various dishes for the World and experiencing every bit of his Culinary journey. Like grains of salt on food, Marco’s restaurants are widespread in the U.K. and the Americas (http://www.marcopierrewhite.co/restaurants). ‘Marco’s New York Italian’ Restaurant is Marco’s first outpost outside of the U.K. and the Americas, and you can expect the utterly professional yet casual concept of the eatery by Chef Marco Pierre White.

Opulent interiors, spacious furniture arrangments with private dining area, classy Bar where mixologists show their mixology skills, and excellent hospitality staff set the right tone for the unforgettable dining experience at Marco’s. Headed by Italian chef, the team of culinary artists in Marco’s is professionally and excellently trained to give each dish a Midas Touch. The team of Chefs has artistically amalgamated the Italian taste in locally available ingredients to perfection. The sourdough Pizza, Truffle Rissotto, in-house baked loaves of bread, the cocktail and mocktail peeking at the story of their origin and handpicked by Chef Marco, and desserts with a difference stay with you after you leave the place. The attentiveness of host is remarkable; they don’t let any bit of service unattended.

Marco’s cutlery is as impressive and minimalistic as Chef Marco Pierre White’s personality. The splash of sauce in the form of design on plates is impressive. They are particular of using the right glass for drinks too. The live performance of Jazz music artists and soothing evening environment is worth enjoying at Marco’s. Don’t miss the Black & White, old days photographs of Chef Marco Pierre White hung across the eatery which takes you to the memory lane of your younger days (if you are in your 50s). Thoughtful seating arrangments with separators and adequate lighting are a sheer matter of careful interior designing of Marco’s. Bring your beloved; family; friends; or colleagues, the contemporary vibe of the restaurant doesn’t disappoint.

The aroma of freshly baked bread with some appetisers and supreme quality beverages by the side is the way to start your meal at Marco’s. The ‘Sourdough Pizza’ which doesn’t get flaccid while holding it to grab a bite; the medium yet crispy crust works perfectly for the pizza scavengers, and the freshness is guaranteed. Oodles of softness through wrap of Cannelloni and cheese sauce in ‘Canneloi Al Funghi’ is unmissable.

Italians learnt about Risotto in the 14th century B.C. when the Arabs brought rice to Sicily and Spain during their rule. Italy was the ideal place to grow short-grain rice due to the humid weather and abundant flat land. As a result, rice became the central part of Italian food culture. Today, Risotto is globally recognised as one of the popular dishes of Italian cuisine due to its simplicity and creaminess. Properly cooked risotto is rich and creamy even if no cream is added, due to the starch in the grains of rice. It has some resistance or bites and separate grains. The traditional texture is somewhat fluid, or all’onda (‘wavy, or flowing in waves’). It must be eaten at once, as it continues to cook in its own heat, making the grains absorb all the liquid and become soft and dry. It would be best if you consumed Risotto with this wisdom and checklist; in addition to it, Marco’s serve it with Wild Mushroom and Black Truffle, so the great experience of Risotto shall be on the cards. Each bite of ‘Risotto Funghi E Tartufo’ is craving, gratifying, and soothing to the soul in Marco’s. Don’t miss this at any cost.

The desserts of Marco’s should be a benchmark or reference point for you to judge any similar desserts in the Town. Marco’s serve the best Tiramisu in Abu Dhabi; the satiation of cake and texture of pulverised coffee is the ultimate pleasure, and you cannot stop yourself for finishing it. Traditionally, Tiramisu is infused with red wine, but to comply with the Islamic beliefs and traditions, Marco’s Tiramisu is devoid of any alcohol and still taste best.

Indulge yourself in the utterly hospitable environment with an eclectic vibe of Marco’s New York Italian and cherish each moment you spend there. The legacy of restaurants by Marco Pierre White is well-intact in the form of Marco’s New York Italian, and you should be a part of his legacy by dining at this restaurant. Highly recommended!

Average Cost: AED 445 for two people (approx.)
Location: Fairmont, Ground Level, Khor, Al Maqtaa, Abu Dhabi
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Through his 40-year tenure at the Taj Hotel at Mumbai, Chef Hemant Oberoi has always managed to introduce the city of dreams to new cuisines. In his era, during the 70s and 80s, there was no Food Journalism, and many of his achievements are unsung. He invented the ‘Vodka Golgappa’ at least thirty years ago, which has become a trend in many bars and eateries nowadays. He was also the first to treat naans and kulchas as a base for pizza-like toppings, a pattern that took off a few years later when everybody started doing it. With his valour during the Terrorist attack on Taj Hotel in 2008 (26/11), when he helped dozens of hotel guests to safety during terror attacks, Chef Hemant replicated the services beyond the line of duty. A critically acclaimed Hollywood movie – Hotel Mumbai has shown his courage accurately, which was released worldwide in 2018 and in India at 2019 and Award-winning Indian actor Anupam Kher portrayed his role. Chef Hemant hung his apron in 2015 and bid adieu to his 40 years old companion – Taj Hotels. Even if he retired from the professional culinary journey, his passion for Food had never faded. Mr Oberoi started his own chain of restaurants across the globe, including California and Singapore, and his recent Venture in Abu Dhabi – Martabaan by Hemant Oberoi has redefined the fine dining to another level.

‘Martabaan’ means a pickling jar that Indians would ferment things in and even in today’s era, many Indian homes have preserved the culture of storing and fermenting the Food in Martabaan. The Restaurant is digging up the forgotten Indian recipes and giving it a contemporary twist. Chef Oberoi has crafted each item in Menu for the unique dining experience in his Restaurant. Located in the prestigious Emirates Palace, Martabaan by Hemant Oberoi is swanky, opulent, and traditional at its heart.

The expert team of chefs headed by executive Chef Gaurav (who has worked with Chef Hemant Oberoi and handpicked to lead the Kitchen activities) has Midas touch to each recipe designed by Chef Hemant. Chef Gaurav replicates each flavour of authentic Indian dish, redefined by Chef Hemant, and reflects his expertise at par.

As Chef Hemant has always been creative and artistic with cuisines, the names of dishes in Menu shows his creativity and taste authenticate it. How a simple Papdi chaat can be so inventive in the form of ‘Kursi Chaat’, is to be witnessed in Martabaan; two slices of Mango jelly as a mat of the acrylic chair replica is very impressive.Garnishing the Soup from its bottom so that the cream and broccoli can properly be infused in ‘Broccoli and Pista Shorba’ is a more appropriate way to serve the Soup than it is presented in any other Restaurants across UAE.

Tandoor has more than 500 years of history in the Indian subcontinent. Mughals and Turks introduced the Kababs to India, and since then, Indians have transformed the Barbeque to Tandoor and how ! The copper outer shell of Tandoor in Martabaan is visible through glasses of Kitchen and produces many Tandoori preparations, right from Tikkas to Chops. The right balance of spices and creaminess in ‘Murgh Malai Tikka’ is equally aromatic and delicious; each bite of this Tikka is a masterstroke of perfection and awesomeness. ‘Bhatti Prawns’ served on the base of Sweet chilli & Pineapple marmalade is a bliss to the taste buds; cut the prawn with knife and fork, mix it with jelly, and grab a bite of satisfaction.

Martabaan’s lamb preparations are special because Chef Gaurav has a particular interest in butchery and understand the supreme quality of meat. ‘Lambchops’ with proper marination of Indian spices, and smoked in Tandoor are a delight to non-vegetarians. The adequate infusion for spices and smoke of Tandoor with the flesh of lamb create the right flavour profile, and this preparation is must-try when in Martabaan.

‘Chole’ is a staple of North India. Let it be Chole Bhatoore, Chole Puri, Chole Chawal, or Chole Kulche, North India love Chole. The Amritsari crowd has a distinct taste for Food. Even their simple flatbread (paratha, roti, kulcha, or naan) has a unique taste due to topping of ‘Desi Ghee’ (local clarified butter); curries have better flavour due to the quality of water and abundance of butter and ghee; chaat has rusticness due to unaltered recipes, and sweets have drool-worthy appeal due to the Amritsar’s passion for Food. Martabaan ke Chole with Amritsari Kulcha will definitely take you to the streets of Amritsar (though Chole has a little alteration from original recipe). Amritsari Kulcha is best of UAE in Martabaan; the softness of stuffing with the light crunch of pomegranate seeds and crisp of roasted dough is blissful. Deep the Amritsari Aloo Kulcha in Martbaan ke Chole and forget all the similar combinations you have ever tried before. Gratification guaranteed!

The other main course items are worth a try like Lasooni Palak and Dal Hyderabadi. Dal will remind you of Dhabas of India.

Chef Hemant Oberoi had famously served US former president George Bush a biryani in a glass jar. The same culinary export is available in Martabaan too. The idea of Glass Jar was to let George Bush see the layers of lamb/chicken and rice and flavours that go into it; when you serve it a copper utensil or a porcelain one, the ingredients get buried. Mr Oberoi requested a glassware company to create 2,000 jars that could withstand the heat of 400°C, and you may experience the Lucknowi Biryani given a ‘Dum’ in Glass Jar at Martabaan. Of course, the Biryani is delicious, and even if you don’t want to eat it, Chef Oberoi’s efforts for creativity will make you give it a shot; have it with creamy & tangy Raita and keep gushing about it.

You will find the various sweet treats across India, but Rajasthan holds a vital place in the culinary impression of India on the World when it comes to Desserts. Rajasthan has given India a trail of Desserts that many Indian eateries follow across the globe. Ghevar is delicious and one-of-a-kind dessert from Rajasthan that is prepared by the Rajasthani chef in Martabaan. The sugary syrup laced with a crunchy honeycombed cake with a topping of clotted cream (Malai) is ‘treat’ to both eyes and tongue. Don’t miss it!

The Kulfi with garnishing of 24-carat gold vark si served in Martabaan. India had always been referred to as ‘Sone ki Chidiyan’ (Golden sparrow), and even today, Indians have an utter fascination for Gold. An idea of adding a thin film of pure Gold on one of the most loved desserts – Kulfi is impressive. The creaminess of Milk, a hint of cardamom, and visual appeal of Gold vark is delicious and scrumptious in ‘Kulfi with Gold Vark’.

The wide range of alcoholic and non-alcoholic beverage is complimentary to your dining experience, do try Martabaan’s Bar Menu.

Chef Hemant has always shown utter professionalism, ethics, and passion for Indian cuisines and that reflects in Martabaan. You may experience it flawlessly in his Restaurant by seating on Tri-colored table-chair arrangements (that represents a flag of India), gazing at beautiful paintings fixed on the walls, or looking at the glittering ‘Qasr Al Watan’ and letting the fresh breeze of winter touch you while dining at outside seating arrangement of Restaurant. Visit Martabaan to experience the redefined Indian dining with remarkable stature of Chef Hemant Oberoi and outstanding Hospitality.

Highly Recommended!

Average Cost: AED 400 for two people (approx.)
Location: Emirates Palace, Corniche Road, Al Ras Al Akhdar, Abu Dhabi
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It was in Hyderabad that North India met South India and twain were never the same again. The exchange of culinary cultures of South and North took place at the courts of Nizams and Mughals in Hyderabad. Both of the communities emphasised on elegance and subtlety coupled with a spirit of Innovation that became an integral part of Food of Hyderabad. Here the Qutub Shahi and Asaf Jahi dynasties rekindled the Fabulous legends of Golconda and recognised the gracious living, courtly manners, tasteful cuisine, and exquisite craftsmanship. Legend has it that Asaf Jahi dynasty spent more time on culinary matters than on strategy or diplomacy.

It is hardly surprising that the Deccan boasts of, arguably, the most exotic cuisine in the land. Look at the rich influences from within – Mughal, Konkan, Maratha, and Tamilian, and from without – Arab, Persian, Turkish, Afghan, and Turko Afghan.

The critical flavouring agents of Hyderabadi Food are coconut, tamarind, peanuts, and sesame seeds. The essential spice is chilli, which is used in abundance and the reason for the ‘dynamite food’. With a vision to serve ex-pats in Abu Dhabi with the real taste of Hyderabadi ‘dynamic food’, the passionate Hyderabadi family started the ‘Pakwaan Foods Restaurant’. Located at the Tourist Club area of the Capital, Pakwaan serves the customers with affordable and quality Hyderabadi and Mughalai cuisines. From Tarkari (curries) to Biryani, from Kababs to Desserts, Pakwaan has amalgamated the locally available ingredients with the ones fetched from India. Right weight of Lamb, regulated marinations of Chicken, proportioned spices with other elements of a dish, carefully cooked Basmati rice, and delicious dairy-based desserts are the facets of Pakwaan that keep this restaurant stand out of the crowd. The restaurant Management holds its roots from Hyderabad; they have tasted the rusticness of Hyderabadi Food and brought it to Abu Dhabi for the extensive Indian and Pakistani community in the region.

It’s a small eatery with no fancy interiors and furniture, but what makes you happy and ignore such (unnecessary) aspects of a restaurant is Food.

Food is the prime aspect of Pakwaan of which Management feels proud. The experienced and expert team of chefs (who cooked the Hyderabadi cuisine on woodfire in India, can you sense the Authenticity in Hydrabadi cuisine?) knows about gastronomy and right flavour profiles. The distinct tastes of Appetisers, the softness of the bread, and delectable curries are drool-worthy. The aromatic Biryani whose mild sweetness is maintained with onions & Ghee and spices connects that sweetness with the aroma of Basmati Rice. The meat and Chicken in Biryani are nicely marinated so that it won’t disturb your palate and digestive system. The Baghare Baingan Salan with Biryani is an apt accompaniment.

The dairy is sourced from reliable and reputed vendors who promises one of the best qualities in the City. These dairy-based ingredients create a difference between the taste you get in another restaurant and in Pakwaan; the satiating mouth-fill of Khoya in Double ka Meetha is the unique mouthwatering desserts in Pakwaan. With proper monitoring of services and Food, Pakwaan has managed to maintain the reputable stature in the City; there is the slightest margin of error in any of these two aspects. The ultimate passion for Food and Hyderabadi cuisine propels the Management to run the restaurant. As ‘Pakwaan’ translates to ‘Delicacies’, this restaurant serves the Hyderabadi delicacies that taste merely as served in Hyderabad.

With changes in Menu for each day, the proper quality and sustainability measures have adhered in Pakwaan. Since the curries are freshly made each day in lot-wise, the service is quick and hassle-free. If you have never tasted the Hyderabadi Food before, with the abstract of Hyderabadi cuisine presented at the commencing paragraphs of this Blog and description of Pakwaan Foods Restaurant in later sections, you must visit this eatery.

Recommendations:
1) Chatpata Chicken
2) Biryani
3) Roti
4) Achari Chicken
5) Nihari (seasonal)
6) Majestic Chicken
7) Double ka Meetha, and
8) Kheer

Rating:
Service: 4/5
Ambience: 3.5/5
Food: 5/5
Rate: 5/5
Location: 4/5
Overall: 4/5

Average Cost: AED 60 for two people (approx.)
Location: TCS Courier Building, Opposite National Bank of Fujairah, Near Lulu Centre, Salaam Street, Al Markaziya, Abu Dhabi
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Food embodies the spirit of civilisation, and it is an integral part of the nation’s identity as are its monuments and art forms. The national character of people is defined as much by cuisine as by the language, literature, art, and artefacts. The French, the Italian, the Mexican, and the Chinese, to name just a few, are people that take great pride in projecting their culinary heritage. Similarly, the cuisines of India tells the story of the interaction of the Indian people with foreigners through the centuries in a fascinating manner. The term Indian cuisine sounds appropriate in the context of the Food and dietary habits in the subcontinent. Different regional styles enrich the mainstream as do tributaries of the mighty river.

There more than eight major culinary regions in India that are identifiable: Kashmir, Punjab, Delhi, Rajasthan, Coastal cuisine (especially the Western Ghats and Arabian sea coastline), Awadh, South Indian, Hyderabad, Bengal, North-East, etc. If described briefly, each region has distinct Nature of cuisines as per its journey through cultural influences and climate.
Situated at the crossroads of Asia and touching the historic silk route, Kashmir has imbibed a diversity of cultural influences emanating from central Asia, Persia, Tibet, subcontinental mainland. Mughals influenced Awadh, Delhi, and Hyderabadi cuisine. The barren land of Rajasthan, where cooking makes generous use of Ghee and chilli or pepper, and most of the community is Vegetarian. The Bengali cooking on the opposite of Rajasthan shows a marked preference of variety of delicate sweetness and a distinct garam masala with strong regional identity.

The diversity is Nature of Indian cuisine, and Dubai based restaurant – Indian by Nature (IBN) represents it through varieties of dishes to the diverse community in UAE. From the artistic presentation of Food to elegant interiors, IBN has executed each restaurant aspect impressively. The F&B industry of UAE thriving to be competitive and IBN has its place in the competition because it represents Indian cuisine’s vegetarian facet. IBN serves Vegetarian Lacto-Ovo meal. Indian Food culture has always given importance to Vegetarianism. Fresh herbs and healthy cooking style of North-East, Dairy infused delicacies of North, an abundance of leafy vegetables and spices in the south, and tropical plants of the coast have blessed India with variety of Vegetarian Dishes. IBN has invested energy in finding the appropriate chefs and right dishes representing the corners of India and has set up the unique eatery in the heart of Dubai – Karama.

Rustic, Organic, and Inclusive gastronomic trends are nicely presented in IBN through the varieties of Dishes from all corners of India. Dal Baati of West, Korma of South, Tandoori preparations of North, and sharp Thai basil-infused North-eastern curries are exquisite. Although there is no 100% authenticity (even it cannot be achieved by anyone), each dish of IBN takes the memory lane of eater to India if he/she has tasted Indian Food before.

Paneer Tikka Masala’s smokiness and creaminess are something to not to be missed; try them with Tandoori Rotis or Paratha. Rustic representation of Daal-Baati Churma is a perfect representation of Rajasthan’s barren land and culinary heritage. Vegetable Korma with flavours of South Indian spices and dash of curry leaves and mustard seeds is close to a tasting of South India; they serve it in Coconut. Anise-like scent and hints of liquorice, along with slight spiciness of Thai basil correctly utilised in Green Thai Curry by IBN; its platting is unique.

There are countable sweet store and eateries in UAE that serve rare and delicious Indian Dessert – Ghevar. A traditional dessert of the state of Rajasthan liberally sprinkled with saffron, dry fruits and silver ‘varak’, Ghevar makes for a delicious blend of wheat flour and sugar syrup making it a food sampler’s paradise. Known to be a gift to be presented on auspicious occasions, the honeycomb sweet is savoured mostly on Teej and Raksha Bandhan. Believed to herald the moments of nuptial bliss, ghevar is also fondly gifted to newly married girls following a traditional ritual. With almost ten variations including paneer ghevar, kesariya ghevar, and even malai ghevar, the sweetmeat manages to be light and luscious despite being laden with a mélange of desi ghee and sugar syrup. With its disputed origin; some claims it has travelled India with Persians, few claims Indians fetched it from Iran, Ghevar continues to stand on a gastronomical no-man’s land. IBN’s Malai Ghevar is a perfect treat for your taste buds as the honeycombed and crispy cake (Ghevar) with clotted cream (Malai) is scrumptious and delicate Dessert. Rasamalai Triffle is the fusion of Gajar ka Halwa and Rasmalai, and it looks scrumptious but taste nothing special. Fresh Mocktails are worth a try.

The utter joy of eating Golgappas is on the Golgappa Thela of India. However, due food regulatory authority of UAE, it is rare to find such ‘Thelas’ on streets of UAE, but IBN has its in-house Thela that reminds Indian Golgappa Thela.

From Street Food to Dessert, each dish is real to Indianess in IBN. Spare time and Enjoy the varying Vegetarianism of India presented in ‘Indian by Nature’, be my guest.

Rating:
Service: 4/5
Food: 4/5
Location: 4/5
Ambience: 4.5/5
Price: 4.5/5
Overall: 4/5

Average Cost: AED 120 for two people (approx.)
Location: Shop 8, Zabeel Plaza, Street 20 B, Al Karama, Dubai
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What do you read that capital’ D’, ‘R’, ‘V’, and ‘N’ altogether? Are you reading it as ‘DRVN’ assuming that it’s an abbreviation to some text? If yes, you are probably right for others who don’t know about this place, but not for DRVN Cafe. Pronounce it ‘Driven’ and enter the cafe, which has an energetic vibe and appealing setup, where everything is self-driven. Founders of the cafe are passionate about two things: Coffee and Cars, and you can see their passion through this place. Specialty Coffee and exhibition of world-class cars like Mercedez Benz and Aston Martin sets the DRVN cafe class apart. A self-driven staff which is continuously attentive and ready to navigate you to the right choice of a dish as well as Coffee in Menu with a subjective approach and commingle your preferences with the right recommendations.

Spacious DRVN cafe is divided into two sections: the Mezzanine floor with coffee Bar and Ground floor with cars and distinct seating arrangement. Attractive wall paintings, stylish chandeliers, and rustic table-chair combination will redefine the phrase ‘opulent interiors’, and the stylish cars showcased near your table will make you utter a ‘classy’ for the entire setup.

The moment DRVN interiors made you spellbound, the smell of baked Pizza and brewed Coffee will make you crave for the food. The specialities of the cafe are ‘Specialty coffee’ and ‘Neapolitan Pizza’; both items are a rare to find in this part of the World even if many eateries and cafe claims to serve them. The ethical sense in bringing coffee bean from farm to cup and sense of authenticity in Pizza makes Coffee and Pizza a quality food in DRVN cafe.

The journey coffee travels from a planted seed to your cup is long and complicated. There are multiple stages in which Coffee can be ruined. Even one ruined coffee bean can turn the whole pot of speciality coffee into a bitter-tasting drink. In today’s coffee production ‘regular’ is often a sneaky synonym for bad quality, lack of sustainability and transparency. In return, this means for an unpleasant experience through bad taste and a not so great feeling in your body.

Conversely, most cases of Speciality Coffee mean for guaranteed quality throughout all stages of the coffee production from the process to drink. American Association of Specialty Coffee recognises and certifies the coffee bean as a Specialty; with various examinations, if coffee bean earns 80 points out of 100, it is Specialty Coffee.

DRVN cafe serves premium quality Specialty Coffee; they roast it with independent roasting arrangements and brew it with varying techniques. DRVN cafe has in-house roasting arrangments, so the right time interval is maintained between roasting, grinding, and brewing.

Moreover, DRVN roast the coffee beans on demand and distribute it across the UAE. With coffee beans from all around the world, from Costa Rica to Uganda and from Kenya to the Middle East, DRVN assures the required flavour profile for each brew and maintains the essence of Specialty coffee. There is no cafe in the Capital that understands the Coffee so minutely that DRVN understands. Visit DRVN to experience the exceptional and supreme quality Specialty Coffee.

The other speciality of DRVN – Pizza has bona fide element of cooking in it. “Associazione Verace Pizza Napoletana” (“True Neapolitan Pizza Association”), which was founded in 1984 in Naples, has set the definite rules that must be followed for an authentic Neapolitan Pizza. These include that the Pizza must be baked in a wood-fired, domed oven; that the base must be hand-kneaded and that the Pizza must not exceed 35 centimetres in diameter or be more than one-third of a centimetre thick at the centre. The association also selects pizzerias all around the World to produce and spread the ‘Verace Pizza Napoletana’ philosophy and method; DRVN is amongst those Pizzerias. With organic toppings and supreme quality ingredients, DRVN ensures the Authenticity of Pizza that tastes best.

This eatery is not just about Coffee and Pizza, the equal importance is given to Salads, Desserts, Breakfasts, and Burgers. Excellent and gratifying cakes compliments the Coffee; salads satiate healthy eating, and Fluffy and drool-worthy Pancakes are something to die for. There is hardly any element in DRVN, which is flawed. Right from the interiors to food, each aspect is meticulously designed and executed that makes DRVN flawless. Although the prices are a bit higher than the other cafes, the quality stuff won’t make you feel regret about the expense.

Easily accessible by private vehicle and public transport, DRVN is a place to remember and an eatery to visit frequently. Do visit the DRVN cafe and keep gushing about it.

Rating:
Service: 5/5
Ambience: 5/5
Food: 5/5
Price: 4/5
Location: 5/5
Overall: 5/5

Average Cost: AED 145 for two people (approx.)
Location: Jeep Western Motors Building, Airport Road, Al Madina Al Riyadiya, Abu Dhabi
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