Author: gratifiedrasoi

Simple food is hard to serve. The so-called aficionados of the culinary industry try to impress diners with their sugar-coating tricks of presentation where the cuisine’s essence is suppressed. Stills’ culinary team doesn’t follow such a route where flaws in cooking are hidden by dominating plating and presentation elements; their simple platting skills are impressive, and the food delicious and sumptuous.

A slight twist to the regular recipe and top quality ingredients makes any dish an experience to cherish while dining out. The culinary experts of Stills use their skills to curate each dish perfectly under Chef Krushna. Chef Krushna uses his expertise from Gordan Ramsey in England, as he started his career there, and the intrinsic values behind food to present the Menu to diners. Also, Chef Krushna is awarded by Accor Food Passion Award and the Chaîne des Rôtisseurs 2019, and his expertise is effectively utilised in Crown Plaza’s Stills.

The whopping 15-ingredients Seafood Salad with the right balance of umami and freshness, refreshing Watermelon Feta salad, and Kiwi Quinoa salad are indeed not your regular boring salads but can be your main meal; they are excellent. The Tapas platter with authentic Spanish bites compliments the drinks and make you go gaga about it. The right balance of fried bites, satiating cheese portions, and fresh fruits are an excellent way of enjoying the hangout with friends or a date with a beloved.

The mind-blowing Polynesian Chicken Burger with aromatic Nespresso coffee BBQ sauce and other fresh accompaniments is a stellar and must-have dish of the Stills. The fulfilling portion with fries and coffee sauce as a dip tantalise the taste buds and complete your dining experience on a gratifying note. The Polynesian way of marinade for Chicken and coffee flavour dip is definitely an exotic and flavoursome treat at Stills, don’t miss it.

The eclectic interiors and spacious outdoor seating make dining at Stills memorable. The groovy music, fresh air touching the Golf club’s grasslands, and cosy couches are the catalyst to your unforgettable dining experience. The Friday Brunch, Ladies Night, Wellington Wednesday, and a la carte menu serves you holistic cuisines from the West World. Located at the pristine and exotic Yas Island, Stills’ crowd is European, but you will stumble upon the Emiratis enjoying the Burgers and Tapas.

Visit Stills for the offbeat International cuisine in a simple yet impressive form and keep gushing about it.

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

Overall: 4.5/5

Location: Crown Plaza Yas Island.

Nepali food has been influenced by Indian and Tibetan styles of cooking. The flavours and presentation reflect the simplicity of the Nepalese people. The healthy way of cooking, which is light on the palate, influenced by Tibetan cuisine and sharp flavours of Indian culinary influence add a gratifying element to the Nepalese food. The bone-chilling winters in the Himalayas make the hot and sour food a preferable diet for Nepalese. The throat-cleaning Thukpa, nasal-opener Momos, and fulfilling noodles are so apt for Nepalese cuisine that even their mention may bring you to the Himalayan valley.

Vansh Ghar has managed very well to bring the original flavours of Nepal to Abu Dhabi. The small eatery which is under the category of ‘Hidden Gem’ by Department of Culture and Tourism of UAE in Abu Dhabi is simple and unique – just like the people who manage it – the Nepalese. With no show-off of presenting the food in an Instagram-able manner, keeping the Nepalese heritage of food intact, Vansh Ghar is impressive and humble.

Vansh Ghar has three vital elements that make him a hidden gem of Abu Dhabi and must-visit eatery: pocket-friendly rates, simplicity in service, and Momos. The Momos of Vansh Ghar are best in the town; the tandoori and steamed both are delectable and savoury. A traditional noodle soup, Thukpa originated from the eastern part of Tibet. Both the ‘dish’ Thukpa and the ‘word’ Thukpa, refer to any soup or stew combined with noodles. Vansh Ghar’s Thukpa is pure and subtle; don’t expect the varieties of flavours from it, and this is how Thukpa is identified. The bold ‘Hot and Sour soup’ shall make you sweat if you have it in summer, but winter is the right time to have it in Vansh Ghar; the taste of Hot and Sour can be described as ‘can’t stop, can’t drink’ as it’s super hot and unapologetically sour.

The Thakali – a platter of various staples of Nepal shall give you the holistic impression of Nepalese food; it contains from assorted pickles, sabji, bread, porridge, and a dash of ghee. Thakali is Nepalese food culture personified.

Vansh Ghar’s clientele is from Nepalese ex-pats in Abu Dhabi to a bunch of westerners and frequent Indians that makes it a place for all who wants healthy and simple food. Also, the location at the heart of Abu Dhabi – Hamdan street – is an advantage for Vansh Ghar’s recognition.

Highly Recommended!

Rating:
Ambience: 3.5/5
Food: 5/5
Service: 5/5
Location: 5/5
Price: 5/5

Overall: 5/5

Location: Beside Progoti Exchange, Opposite Hamed Center, Electra Street, Al Markaziya, Abu Dhabi

Italy has given a gift to the World in the form of Pizza. With a long history dated back to the Mediterranean era, Pizza travelled the World and loved by everyone. It’s greasy but gratifying; it’s full of refined flour, but modern kitchens are twisting it with the whole wheat flour, so it’s versatile; it’s topped with many ingredients, so it’s multi-faceted. So many qualities at one food! Such a multi-lateral Pizza fits in a template of a complete meal for many.

Pizza Di Rocco is just another Pizza point in the capital but with an utterly professional setup and consistent service. The minimalistic Italian country-side style interiors, dedicated team, fresh and excellent quality – Neapolitan style – Pizza (the crust is thin), and prime location are plus points of Pizza Di Rocco. The wide range of Pizzas and other famous Italian dishes on the menu are made in a way that customers shall visit the Pizzeria time and again. This recurring visit shall not merely be due to multiple items on the menu but also due to the taste of each dish; almost all the items are delectable.

Their delivery service is top-notch and fast. However, the dine-in has a different experience as most of the customers want pizzas delivered to their doorstep and consider it as the pastime food. The food is best experienced when served from pan to plate without any alteration to it’s cooked form; hence dine-in Pizza di Rocco to taste the Pizzas to their best condition.

The thin-crust pizzas are best for light toppings, but when the toppings become voluminous, the joy of eating the Pizza may fade due to managing the slice. This is the significant disadvantage for Pizza Di Rocco’s many pizzas: Chicken Tikka Pizza is one of them. However, the taste isn’t compromised in any pizza.

Enjoy the Pizza Di Rocco in any form – Delivery or Dine-in, the latter is recommended for an uplifting experience.

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

Overall: 4/5

Location: Near Corner of Salam and Al Falah Street (9th Street), Salam Street, Al Dhafrah, Abu Dhabi

An epicurean see the food as it is; with a discerning palate, he/she judges the food from a holistic perspective. Gourmet Lab is a right platform for the foodies those want to critique the food by the binoculars of Gourmet. The unconventional setup of a laboratory with the display of lab apparatuses and picture-perfect Desserts in Gourmet Lab restaurant features very unique décor and product presentation.

Divided into two distinct seating arrangements: indoor one with intriguing decor and outdoor with a view of the pool, Gourmet Lab is a comfortable and casual dining restaurant that mirrors fine dining restaurant in its unique products, service, and environment. With the theme of laboratory, expect the fusion and gastronomically unique items in the menu. The live cooking with Cheese wheel pasta and freshly brewed coffee gives the uplifting vibe to the restaurant and joy to the guests. Attentive staff with excellent knowledge of the menu eases the menu selection for guests.

The common flaw in all the fast-food and western eateries in UAE is that they combine the meat with cheese which becomes problematic for digestion. Although meat or chicken in combination with cheese has been the tradition of the western world, in UAE it is not recommended for extensive use. UAE’s obesity issues, indigestion and ample meat consumption are to be blamed, are on the boom, and many eateries like Gourmet Lab can be a stepping stone in the improvement of UAE’s culinary revolution. Gourmet Lab’s cheesy temptation curated on the digital menu is hard to resist, but being such an unconventional eatery, reducing the use of cheese in a combination of chicken or meat can be an excellent menu engineering. The views presented here are in favour of the restaurant and should be seen as constructive feedback for a restaurant.

Gourmet Lab has excellent clientele due to its quality of food, setup, service, and hospitality, and this gives it the power to set an example to be unconventional to succeed. Try this eatery with your family, friends, loved ones or alone, it will put in you in the right template of casual dining with a hint of fine dining.

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

Overall: 4/5

Location:Level 1, Al Rayanna Complex, Khalifa City, Abu Dhabi

Fajr is the day’s first Prayer for Muslims; it brings positivity and concentration for the day. Nihar, which means a day in Urdu, derives the name for the first meal – Nihari – after Fajr. Nihari is traditionally a spicy mutton stew cooked for hours by cooks; the verses of Quran are read and learnt while Nihari cooks by surrounding the pot of Nihari. The sharpness of Mustard oil, striking flavours of spices with three different notes in it: earthy, aromatic, and pungent and lace of ‘Atta’ creates the ideal Nihari. Only traditional, well-trained, and experienced chefs/cooks can bring all the above vital elements to Nihari and make it a delectable as well as rustic. Kareem’s team of chefs and cooks doesn’t disappoint in any of the above aspects, though they don’t use Mustard Oil. Nihari devoid of Mustard oil cannot be called ‘traditional’, but Kareem’s Nihari is loaded with flavours, so it’s acceptable. The oil creates a ground for any dish, and the right choice of oil for the right flavour of the dish is utterly essential. When many Indian eateries are trying to impress the non-resident Indians and non-Indians in Abu Dhabi with Australian or New Zealand lamb in Indian cuisine, Kareem’s management has not forgotten its roots and use Indian lamb in Nihari. Classics should not be altered!

After success in Mumbai, Kareem’s restaurant has opened its doors for Abu Dhabi residents in mid-October 2020. Kareem’s rustic and rich Mughlai cuisine is prevalent in Mumbai’s F&B market, and it’s ready to impress Abu Dhabi’s Culinary connoisseur. Let it be poultry, seafood, meat, or vegetarian, Kareem’s every dish is crafted carefully and leaves a substantial impact on the palate. The Smoky Tandoori dishes are strong in flavours and remind the Dhaba-style preparation of Kababs.

Lasooni Palak represents only two ingredients in its name: Lasoon (Garlic) and Palak (Spinach), and the number of spices binding these two elements are playing a vital role behind the curtain. Kareem’s Lasooni Palak is smoky, flavourful, satisfying, and rustic. The acidic and robust flavours of spinach are vanished by cooking Lasooni Palak with cream, spices, and abundance of garlic and the high-flamed cooking make it smoky. A garnish of burnt garlic makes the Lasooni Palak rustic in flavours; it’s highly recommended to Vegetarians who want to enjoy the Mughlai flavours in Vegetables. The Paneer preparation is average in Kareem’s; perhaps the quality of paneer that impacts the flavours.

When it comes to Biryani, we all turn connoisseurs. Like ‘single malt’ snobs, we now have biryani snobs. Then there are ‘biryani wars’ – my Biryani is better than yours. Kolkata biryani lovers will swear their Biryani, improvised with potatoes by Wajid Ali Shah’s resourceful cook, is an improvement over the original Awadh (Lucknow) biryani. Whereas, the Hyderabad gentry will insist that their Biryani is the ultimate in culinary evolution. Well, Biryani has common threads in it – Rice and Spices and any chef should not cut these threads. Lucknow’s Awadh Biryani – which is purely in Mughlai style, is served in Kareem’s. The sharp flavours of spices, the richness of Basmati rice, and aroma of saffron (jhol) makes the Kareem’s Biryani and irresistible affair with Mughlai cuisine.

Mughlai cuisine’s desserts are regal and aromatic. The subtle flavours of ingredients with essence of rose and nuttiness of dry fruits make Mughlai desserts a special treat. Halwa is a dessert that was originated in Turkey, and it was sophisticated by Mughals in India. The coastal cities in India and Pakistan, Kozikhode and Karachi respectively, both of which produce a gelatinous (made with refined flour/cornflour) version of the halwa, has given India and (current) Pakistan halwa. Both the ports – Kozhikode and Karachi were amongst the earliest to have Arab influence, through trade, and their food histories are therefore quite inextricable from many of those traditions. Kozhikode, in fact, had the famous SM Street-“sweetmeat” street, as it was named by the British, after its halwa shops; the halwa itself referred to as ‘meat’ because of its texture. The kind of Arab-influenced halwa is quite distinct in texture, however, to the traditions which came in later, influenced by the sophistication of the Mughals, when innovations happened with the availability of a wider variety of ingredients: floral extracts, milk, and dry fruits.

Kareem’s Gajar Halwa and Dudhi Halwa are classic Mughlai desserts; the choice of carrots in Gajar halwa and additional crunch of bottle gourd in Dudhi halwa are some noticeable flaws, but Kareem’s cannot be blamed for it. As identifying the excellent quality of bottle gourd is tricky; the superb appearance of bottle gourd cannot guarantee superior quality. However, Kareem’s team make efforts to choose the right bottle gourd and using the Khoya to cook it saves the Dudhi Halwa. Similarly, traditional Gajar Halwa is red in colour due to red Indian carrots (which are seasonal and available for a limited time in UAE), and Kareem’s Gajar halwa is orange as it uses the Australian carrots. This alteration doesn’t represent the traditional Gajar Halwa – in Indian style. However, similar to Dudhi Halwa, Khoya makes the Gajar Halwa a decent dessert.

Where halwas are slightly flawed, Malai Firni is prepared to the perfection in Kareem. Melt-in-mouth texture, light and fantastic rose flavour, and gratifying nature of malai (clotted cream) are addictive and excellent elements of Kareem’s Malai Firni. After finishing the savoury and rustic Mughlai main course, Malai Firni is a dash of subtleness and gratification of senses.

By optimizing the limited space, Kareem’s management has set the opulent yet simple interiors for the restaurant. With the availability of local resources and materials, Kareem’s kitchen team has curated an impressive menu (better than Mumbai’s Kareem’s). With minuscule flaws in dishes and perfection to service, Kareem’s Abu Dhabi shall be a competitive player in the F&B market of Abu Dhabi too.

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

Overall: 4.5/5

Location:Opposite Cristal Hotel, Near KM Trading, Electra Street, Madinat Zayed, Abu Dhabi

Breakfast and brunch would be incomplete without Pancakes piled high and served with syrup, butter, and all of your topping favourite.

Analyses of starch grains on 30,000-year-old grinding tools suggest that Stone Age cooks were making flour out of cattails and ferns—which, researchers guess, was likely mixed with water and baked on a hot, possibly greased, rock. This is where Pancakes found its root and still popular food for Human beings in the 21st century.

Foodshed’s vegan Pancake are too good to pay tribute to this ancient form of Food – Pancakes. Cinnamon spiced vegan pancakes served with bananas, strawberries, and coconut flakes and Served with a side of date or maple syrup are delicious and wholesome. Vegan Pancakes are not so famous as they often tend to be dry due to devoid of gluten, milk, and eggs that give them the satiation too. However, Foodshed’s Pancakes amalgamates the smooth Banana with other textured ingredients and makes them delicious. Foodshed is a popular and sustainable business in the Capital. Founded by Sheikha Maisa Al Qassimi, Foodshed is an Abu Dhabi based restaurant that specialises in wholesome food with local roots.

It is always advisable to eat local as the ‘food-miles’ of the fresh produce is very much lesser than that imported from another country. The lesser the food-miles, the more nutritious the food will be. As Michael Pollan – the American Author has written in his Book – Food Rules about eating local and fresh, it is essential to know his view here. Pollan has noted that most of us have come to rely on experts of one kind or another to tell us how to eat – doctors and diet books, media accounts of the latest findings in nutritional science, government advisories and food pyramids, and the proliferating health claims on food packages. However, we may not always heed these expert’s advice, but their voices are in our head every time we order from a menu or wheel down in the aisle of the supermarket. With all scientific and pseudo-scientific food baggage we’ve taken on in recent years, we still don’t know what we should be eating.

Foodshed cafe makes it pretty easy for us to decide about food, their philosophy is ‘Eat Local’. They not only encourage the local food culture and ingredients but also the artists (whose medium is other than food) with the interior fabricated in Abu Dhabi, emphasising the cafe’s ethos of supporting local businesses. Foodshed’s food doesn’t bring lethargy in body, monotony in flavours, and keeps the quality at paramount importance. The fresh salad which is bespoken to your choices, items with international influence on local cuisine, and supreme quality specialty coffee are some takeaways from Foodshed.

The trained chefs’ team that brings flavours of each ingredient to plate need be acknowledged here. They are sincere to their efforts and bringing the quality stuff from their kitchen to your table. The freshness of ingredients is reflected in many of the preparations of Foodhshed, but the Chicken Vol-au-vent is special. Freshly baked puff pastry filled with creamy chicken and mushroom served with a salad is Foodshed’s German inspiration. A german term Vol-au-vent means ‘a waft of wind’ is an evocative term used for Chicken Vol-au-vent. The ultra-light and airy puff pastry is synonymously used for the term – vol-au-vent and when filled with creamy mushroom and chicken gives a heavenly feeling. Chicken Vol-au-vent is one of the best offerings of Foodshed cafe.

The sustainable business where local resources are wisely used and quality products are created holds its grip forever. Foodshed’s philosophy of nurturing the local roots shall take it a long way in the F&B industry of Abu Dhabi. So support Foodshed for its manner of ethical and sustainable business and excellent food.

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

Location: Beside Your Urban Market, Near Brighton College, Khalifa Park Area, Abu Dhabi

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Bombay (Mumbai) has always been a business hub for all citizens of India. Bombay had opened its arms and accepted all people regardless of ethnicity, religion, or language (until recent times when some political groups became rebels and opposed the non-Marathi linguistic people). However, the native Marathi people have always found the invention of Vada Pav relatable to their staple. In 1960 Balasaheb Thackrey appealed to Maharashtrians to become entrepreneurs the way South Indians had by setting up Udupi restaurants in Bombay and other parts of Maharashtra. This inspired Ashok Vaidya, an entrepreneur, to set up a stall outside Dadar Station (1966) through which hundreds and thousands of workers passed every day on their way to the textile mills in suburban areas. Once, he experimented and placed a Vada between Pav along with some chutney to add more flavours. The result of the experiment-Vada Pav-became an instant hit in no time. The Vada Pav is purely the food of Bombay and synonymous to Western country’s burger with local flavours in it. Bombay Canteen serves one of the best Bombay Burgers (Vada Pav) in Abu Dhabi, and Spinach and Kale Tempura adds additional flavour and texture.

Set in grand and eclectic Galleria Mall, Bombay Canteen is an eatery which has engineered its Menu by keeping the food of Bombay as the core idea. Pav has been an identity of Bombay, Pav is not an ordinary Burger Bun; it’s flat baked bread with a little puff, unlike burger bun’s bulgy puff. However, Bombay Canteen’s Pav is an impressive take on Burger Bun: it uses bottom bun of typical Burger Bun, which is flat as compared to the top bun. They bake their own bread as a combination of two bottom buns of regular Burger bread and use them for infamous Vada Pav and Pav Bhaji. Pav Bhaji is another identity of Bombay Food associated with street food, and Bombay Canteen’s Pav Bhaji is a decent take on it; it’s subtle as compared to tangy and spicy street-style pav bhaji of Mumbai. But, that savoury and buttery Pav Bhaji from the streets of Bombay is irreplaceable.

Bombay Canteen’s food is rich in flavours and satisfying in quantity. Apart from Mumbai’s food, Bombay Canteen serves the varieties from the corners of India: Desi Grain Pulao, Baingan Bharta, Momos, and Tandoori items, and everything is delectable. The savoury Pani Puri in hygienic arrangement with a pouch of tangy water (Pani) and Puris filled with potato and chickpea mix is mouthwatering and satisfy the street food cravings.

The cutting chai is a classic combination with evening snacks and real partner of Vada Pav in Mumbai. Typically, cutting chai in Mumbai is half a cup of tea, which is less in quantity and price but just enough to refresh your senses. Cutting chai literally translates to ‘cut into half’ which means a small amount of tea. Initially, cutting chai was only offered at ‘tapri’ or chai stalls, but now many modern cafes are also serving it along with accompaniments. Bombay Canteen’s Cutting Chai is must-try as it allows you to enjoy the typical taste of Mumbai’s half-cup tea seating right at Abu Dhabi. The gratifying desserts: Gulab Jamun and Rasmalai are the answer to one’s quest for the right flavour of Indian desserts in Bombay Canteen.

There are always the spots on the moon, and Bombay Canteen also has flaws in it: subtleness of Pav Bhaji won’t work for the Target Audience – Indians – as Indians start their day with savoury and ends it on spice. The sharpness in Baingan Bharta lacks as a chef doesn’t use Mustard Oil to cook it. The entire menu engineering is on point, but when Mumbai is part of Maharashtra, the regional food is lacking in the Menu and, being meticulous, may disappoint the Bloggers and Critics.

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

Overall: 4.5/5

Location:Level 3, Food Court, The Galleria Mall Extension, Al Maryah Island, Abu Dhabi

Since 2004, Joga is serving wholesome and fresh food to the community. Joga serves the food for the busy professionals plying amidst the hustle-bustle of the city and wants to be energised regularly. Joga’s homemade bread, fresh ingredients, and eclectic vibe of the outlet make every customer’s mood uplifting. With a successful track record in Dubai, Joga is ready to take care of Abu Dhabi’s F&B market with healthy fast food. They recently opened their outlet in Galleria Mall.

If Joga reinforces its foundation in Abu Dhabi, Galleria Mall’s walls will be supporting their roof for many years to come. Galleria mall is one of the high-end malls in Abu Dhabi; it has a specific class of visitors that love spending time and money in high-end eateries. Joga has served the all class of customers since 2004, but with expected excellent clientele through Galleria Mall, Joga achieve the heights in its sale.

With no compromise in the quality of food and service, Joga is here to stay for a long time. Their delectable sandwiches, guilt-free desserts, and excellent smoothies are must-try. Food served in an utterly hygienic and safe environment makes the dining experience carefree at Joga as their apt packaging too assure the safety for takeaway.

Location: Level 2, The Galleria Mall, Al Maryah Island, Abu Dhabi

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The cuisine of Lebanon is diverse and engraved in history with both the eastern and western influences evident in its cuisine. A unique cultural history has paved the way for Lebanese food to be categorised as one most famous of Middle Eastern cuisines. For the majority of history, Lebanon has been ruled by foreign powers that have influenced the Lebanese cuisine. From the 16th Century, the Ottoman Empire controlled Lebanon and introduced a variety of foods that have become staples in the Lebanese diet, including baklava, pickled vegetables and lamb dishes.

Maison Beirut restaurant brings those original and influenced Lebanese flavours to Emirati Capital (Abu Dhabi) with utter perfection. With an experienced and skilful team of chefs, each dish of the restaurant manages to make an impression on your mind; their every dish stand out. Fresh salads with typical flavours of Lebanon (sour and sweet), tender and smoky shish tawook, appetising cold mezze, home-baked fresh bread, and appealing cutlery are enough for your memorable dining experience at Maison Beirut.

Lebanon was designated a French protectorate by the League of Nations after the First World War with the aim that Lebanon would later become an independent state instead of being a French colony. When the Ottomans were defeated in World War 1, the French took their place as occupiers of Lebanon, bringing with them a very different cultural cuisine. While the French would only be here until 1946 (when Lebanon gained its independence), they certainly left a lasting impact. The most significant influence of the French came via their pastries and desserts – to this day treats such as croissants and custard flan remain firm local favourites. Baklava is an outcome of that influence. With this history and impact of France on its culture, Lebanon has adopted many French cuisines in its culture. Maison means ‘Home’ in french language, and ‘Maison Beirut’ is identifying the Lebanese food culture with french influence in this restaurant. Maison Beirut’s interiors, cutlery, hospitality style, everything has the essence of French culture with the prominence of Middle Eastern heritage.

Many dishes in Maison Beirut impresses, but Kunafa has its place on the menu, and it’s the best treat that Maison Beirut offers to its Guest. Kunafa (or Kanafeh) is a traditional Middle Eastern dessert made with shredded filo pastry, or delicate semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream or nuts, depending on the region. As Maison Beirut’s concept is inclined towards French culture, they prefer cheese in their Kunafa, and it’s outstanding. The crunchy cover of semolina dough with the soft and chewy inner surface of the cheese and strokes of sugar syrup, Maison Beirut’s Kunafa leaves a long-lasting impact on your taste buds.

Pamper yourself with Maison Beirut’s perfect hospitality, delectable food, and eclectic ambience and keep gushing about it.

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

Average Cost: AED 310 for two people (approx.)
Location: Fairmont, Khor Al Maqtaa, Abu Dhabi

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Legend has it that Krishna held up the Govardhan mountain for a week to protect his village and the people from the wrath of The God of Rain (Lord Indra). Krishna held up the mountain for seven days straight, skipping his usual eight meals a day. Once the rains abated, the villagers offered their thanks by preparing the Annakuta or mountain of food. This was a combination of the eight meals (Bhog in Hindi) of the day multiplied times seven and hence, fifty-six (Chappan in Hindi). Chappan Bhog is usually offered on Janmashtami (Birthday of Krishna).

Our five fingers have five rasas: sweet, salty, sour, spicy and savoury. When we cook with our hands, these five rasas get transferred to the food. Looking at the larger picture of the Chappan Bhog, this grand feast is a more prominent manifestation of those rasas. After all, what better medium to convey and transfer feelings than food? In artistic or literary terms, rasa can be called the aesthetic flavour of any form of art that elicits the desired emotion in the mind of the reader or viewer. Likewise, food is a source of emotion too, it brings joy, it brings back memories, it opens up conversations.

When food is prepared and offered to the gods, it is believed to become even more sacred, having been ‘consumed’ by the powers above. So, the 56 dishes accepted by Krishna and then distributed among his devotees is symbolic of the rasas or relationship with him being established.

With such purity and sense of devotion, Chappan Bhog has been perceived synonymously with Vegetarian feast for Krishna’s devotees and Vegetarian people. A restaurant named after this legendry feast – Chappan Bhog in Abu Dhabi has an excellent track record of serving Vegetarian Food from India since the year 1996. Delectable sweets, mouthwatering Chaat, delicious Indian street food, and warm and simple hospitality makes every dining experience memorable yet regular affair in Chappan Bhog. The pocket-friendly prices may make you visit Chappan Bhog time and again and such a frequent visit can be your routine due to right balance between price and quality; moreover, the taste of food will leave on your palate.

Elegant interiors, simple menu, prompt service, and absolute safety measures amid pandemic should make Chappan Bhog a place to hang out with friends (of course with the mask on), to spend a leisure with family, and to taste the Indian savouries.

The bold flavours of street food like Chole Bhature, Veg Seekh Kababs, and Paneer Chilli are intriguing as well as striking. The savoury Indian Chaat is best to taste as it is since the alteration may ruin its essence, and one cannot identify the real flavours of Chaat. Sooji Panipuri, Raj Kachori, Samosas, Vada Pao, and tempting Khandvi are just at right combination of savouriness and texture; Chappan Bhog’s Chaat is one of the bests in town.

The Indian snacks displayed on reception and cash counter may make you spend extra bucks while paying a bill for your food as they are irresistible. Though there are minimalistic flaws in flavours of street food and Chaat, the curries and rice are slightly flawed as they taste ordinary but decent. Indian sweets which are rich in dairy are often disappointing in UAE except that in few of the eateries like Chppan Bhog.

The Indian sweets made out of raw buffalo or cow milk by boiling and condensing it keep the creaminess of the milk-based sweets intact but in UAE where pasteurised milk is used to recreate the Indian sweets fails to deliver the indigenous taste which we get in India. The primary quality of milk is the reason for the appropriate texture of Indian sweets in India but the pasteurised cow milk (which is thin in texture originally) with added condensed milk to eat cannot produce the authentic Indian sweets. However, Chappan Bhog manages to reach near the real Indian taste of sweets with experienced confectioners. Kulfi, Trupti Bhog, Lassi, Ras malai, etc. are the right choice of desserts in Chappan Bhog.

Chappan Bhog doesn’t need much bragging about its reputation in Abu Dhabi and one of the top choices of Indian restaurants (budget), but a knowing couple of insights about its offerings and inspiration behind its concept is not bad at all; I hope this blog helps you understand it.

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

Overall: 4/5

Average Cost: AED 55 for two people (approx.)
Location: Ground Level, World Trade Center Souq, Al Markaziya, Abu Dhabi

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