Author: gratifiedrasoi

It’s almost 1,500 years ago that humans learned to produce Sugar and started using it to create candies and other sweet foods. Before the invention of Sugar, humans always used honey and fruits to please their taste buds, but Sugar turned the sweet eating tradition to another way around. What sweet source readily and unprocessed available to humans as honey and fruits was taking much time when they invented the Sugar. Due to this, Desserts were always meant for precious humans.

With time Humans utilised the Sugar for various drinks and Food, and it became addictive for humans, and despite many disadvantages, Humans are falling for this sweet drug. In an ode by Rachel (a poet), Sugar gets its clear identity and impression on Humans:

Oh, wonderful Sugar, from where comes your flavour?
It is your sweet taste that I long to savour.
How are your crystals so perfectly fashioned?
I don’t think I could live if you were to be rationed.
Why after eating you do I feel so hyper?
You make me feel toddlers in diapers.
You are in all the best things to eat,
cookies and cakes, and every treat.
My favourite source of you, though, is candy.
But its always hard to have some handy.
Why do you cause a tire after the charge?
I blunder along, just like a big barge.
Sugar, oh Sugar, you are so sweet,
without you, I am incomplete.

We Humans, though suffering from excessive sugar disorders (Diabetes and Obesity), cannot resist the intake of Sugar because Sugar, if consumed wisely, is an excellent source of Energy; it enhances the mood. An Organic Sugar is best to consume without any guilt.

Dessert Parlours, Ice Cream Parlours, Coffee Shops, and Sweet Boutiques are doing handsome business with Sugar nowadays; such as ‘Stella’s Sweet Boutique’ in Abu Dhabi. With perfectly Instagrammable interiors, elegant lighting, and scrumptious Food, Stella’s Sweet Boutique is a lovely and pleasant spot for everyone. Supreme quality Desserts and mouthwatering Breakfast and Snacks makes this eatery a must-visit.

Falooda was invented by Mughals in India, and it was just meant for Royalty with Sugar added to it. Still, with time, it glided to the common man of the Indian subcontinent, and now every Indian loves it. Stella’s Rose Falooda is a tribute to that Common man’s falooda with a touch of royalty with fresh rose petals and an abundance of rose flavours. It’s not the best Falooda in the town (due to dominance of vermicelli), but it is one of the bests for sure. Served in the appealing glass where the overhead light falling on it makes it look even tempting, Stella’s Rose Falooda is stellar dessert. Mango Bowl, Rose Milk Cake, Signature Date bites, and varieties of other sweet items in the menu will make you crave for more every time you visit (thanks to Sugar).

Stella’s Sweet Boutique is not only about Sweet but also about Savouries. The curiously plated Potato Croquettes with avocado-mint salsa is very tasty and highly recommended; its outside crunch and inside loaded with soft, mildly spiced, and cheesy stuffing is mouthwatering. Stella’s ‘Tomato Turkish Eggs’ is blissful, each bite gives the strokes of satisfaction and makes it a fulfilling breakfast; this one is conventional Turkish Egg’s alteration to the perfection and served with home-baked bread. Zaatar Fries is conceptualised well but executed carelessly. Zaatar naturally is mildly sour and when it is sprinkled on fries should make the fries salty and tart with a hint of spice. However, Chef of Stella’s Sweet Boutique ignore this quality of Zaatar and serve it with Dynamite Labneh and Slices of limes; too much of sourness is not acceptable.

With several flaws in culinary presentation and utter perfection in plating and interiors, Stella’s Sweet Boutique can be your next food hotspot. Their Cappuccino is a classic example of a unique display of Food; they use Brazilian Specialty Coffee beans to brew it. Just go for it!

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

Average Cost: AED 135 for two people (approx.)
Location: Al Nahyan, Abu Dhabi
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@stellas.ae

The Amazon is a vast region that spans across eight rapidly developing countries: Brazil, Bolivia, Peru, Ecuador, Colombia, Venezuela, Guyana, Suriname, and French Guiana – an overseas territory of France. The Amazon rainforest has long been recognised as a repository of ecological services not only for local tribes and communities but also for the rest of the world. It is also the only rainforest that we have left in terms of size and diversity (until it caught fire in early 2020; the damage due to that fire is enormous.).

For millennia, humans of South America have used insects, plants and other organisms in the region for a variety of uses; and that includes agriculture, clothing and, of course, cures for diseases. Scientists believe that less than half of 1% of flowering plant species have been studied in detail for their medicinal potential. As the Amazon rainforest biome slowly shrinks in size, so does the richness of wildlife found in its forests, along with the potential use of plants and animals that remain undiscovered.

Açaí (Ah-sigh-ee), a berry found in Amazonia and is so useful but only known to the traditional tribes’ men and women of the Amazon for thousands of years. The Açaí berry is an inch-long, reddish-purple fruit, 80% of its size is occupied with seed but rest 20% flesh and skin is loaded with antioxidants, nutrients, and fibres. The Açaí Berry comes from a palm that has a long thin trunk up to 25m high with a group of branches at the top from which hangs ribbon-like leaves. Learn more about Açaí Berry from the Video below.

Projeto Açaí started years back in Dubai and continues to be driven by the dream of sharing the magical taste and nutritional benefits of Açaí from the Amazon and directly contributing back to the local communities who harvest the berries in the Pará region of Brazil. This ethical sense in the business brings sustainability to society and environment as there is no corruption in the process, and you get the supreme quality food on your plate when in Projeto Açaí. It only has a 24-hour life span in which the properties of the juice of Berries are still active. The acai berries must be loaded into baskets and onto boats soon after picking. It’s then frozen to retain all of its properties and sent to us here in Abu Dhabi. The Frozen berries, when blended, gives a hint of sweet chocolate and sourness of berries which is a unique combination to taste.

The blended berries are used to develop the Bowls and Jars in an Instagrammable manner and taste best when consumed fresh. The organic sunflower bread, excellent quality breakfasts, and fresh salads make Projeto Acai a place for fitness lovers, surfers, yogis, martial artists, and everyone else conscious about how they fuel their bodies.

The continuously playing tracks that include Brazilian, Reggae, Chillout, Rock, Hip Hop & pretty much everything that’ll make you want to stick around make the dining experience pleasant and memorable (Follow their playlist on Spotify ‘projeto.acai’). The Artwork hand-painted by Dubai based Brazilian artist Tarsila Schubert is outstanding and make you click as many photos as you can.

Find leisure and visit the newly opened Projeto Açaí in Abu Dhabi mall to experience all the aspects mentioned in this Blog and gush about it.

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

Overall: 4.5/5

Average Cost: AED 150 for two people (approx.)
Location: Abu Dhabi Mall, Abu Dhabi
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@projeto.acai

Sanjeev Kapoor, a Padma Shri Awardee Celebrity Chef of India who has understood the Indian cuisine and helped Indians resonate the Indian cooking in their minds through his Indian Television history’s long-running and most popular cookery show – Khana Khazana, has commenced his new venture in Abu Dhabi – Khazana – Grain of Salt. The restaurant that fuses Indian cuisine with International cuisine on the minimal extent, which is quite contradictory to Chef Sanjeev Kapoor’s reputation and image on foreign shores.

Often dubbed the Rachel Ray of India, Sanjeev Kapoor has featured twice on American TV with her. United Nations (UN) chose him as the Indian Ambassador for their Clean Cookstoves Campaign, which was aimed at the underprivileged in developing countries. Under the Spanish government’s Indian Future Leaders Programme (IFLP) he represented India as a Food Ambassador. Another feather in his already colourful cap is the exciting CNN project in Copenhagen, Denmark in November 2011. He worked along with Chef Rene Redzepi, owner of the number one restaurant in the world, Noma. Noma is known for its reinvention and reinterpretation of Nordic cuisine and ‘soul food.’ Sanjeev also represented India in 2012 in the World Association of Chefs Societies (WACS) at Daejon, South Korea and initiated the ancient ways of Ayurvedic cooking to the world of chefs. His food label (Khana Khazana) was launched at the House of Commons in the UK by Mr Fabian Hamilton, MP, North East Leeds, Yorkshire. The event had the who’s who of UK present. Sanjeev Kapoor was one of the chief speakers/presenters at the Worlds of Flavour, International conference and festival organised by the Culinary Institute of America at Graystone, California. The list of his international recognitions and well-known works is long.

With such stature and persona, Sanjeev Kapoor has always been a connoisseur of Indian gastronomy and cuisines. Khazana could have been a complete Indian fusion themed restaurant, but the minimal fusion makes it stand out of the crowd. Impressive and straightforward dishes with an element of intrigue on plates keep the theme of the restaurant more Indian than fusion cuisine. The stone serving boards, mirrored menu card, simple and elegant interiors, and excellent quality of ingredients makes Khazana a choice of diners who wants to taste Indian food with a hint of International flavours and utterly hospitable environment.

The crunchy outer shell and cheesy & juicy filling of Mushroom Dumplings are apt Amuse Bouche with Urad Papads accompanied with raita, pickle, salsa, and chutneys in Khazana. The very Indian Tandoori Tikkas – Paneer and Chicken are smoky and mildly spicy; the Hariyali Chicken Tikka topped with cheese is the fusion of Indian Tandoori preparations with Italian cheese, and it is on point. The simple and fresh Tandoori preparations are always gratifying to start a meal as Appetisers. Still, a dash of Italian cheese makes an impression and elevates the flavour profile of Hariyali Tikka. The Paneer Tikka is an average affair in Khazana as the marination of Paneer cubes doesn’t dominate the creamy flavour of Paneer; the lack of spiciness is the reason. However, the freshness of Paneer and Chicken is unquestionable.

The Naans are well-baked in Tandoor, and Sun-dried tomato Parathas are unique and should be in the right combination with spicy curries. Still, the spice level of Khazana’s curries is adjusted to suit the palate of Arabs and other nationalities residing in Abu Dhabi; this is not preferred to robust Indian taste buds and doesn’t justify their combination with Naan and Parathas.

The Chicken Masala is the undefined recipe, and every other person and region in India has its version of ‘Chicken Masala’. When North Indians use dairy and nuts in abundance to cook a gravy of Chicken Masala, South Indians sharpen it with lots of whole and powdered spices. East Indians develops the Chicken Masala with a prevalence of spices in combination with mustard oil, the western population of India gratifies their taste-buds with hot spices and chillies. Chicken Masala is customised and versatile curry cooked as a staple across India. The Khazana’s Chicken Masala is North Indian version where Tomato-onion based gravy has nutty and spicy notes, and it is subtle. Vegetable Jalfrezi is cooked with similar gravy devoid of nuts; it has the crunch of vegetables. The curries are not exclusive and provide customers with an average experience which is not expected in Sanjeev Kapoor’s restaurant; everyone expects extraordinary experience. The curry containers and bread baskets are impressive as in any other fine-dine restaurants of Abu Dhabi.

The Biryanis of any Fine-dine restaurants are not as authentic and delicious as they are at small Biryani outlets across the city; the need to strike a balance between supply and demand is the reason for indifference. Generally, Biryani is cooked at once served for a day in specif Biryani outlets, but this practice doesn’t apply in fine-dine as they have plenty of things to offer to customers than mere a Biryani and there are chances of wastage of Biryani at the end of the day, if not sold completely. Khazana’s Biryani is more of Pulao than an authentic Biryani. They cook the rice, they prepare the chicken and vegetables, they give Dum to each of them separately and customise it in Pan by frying as per customer’s need and serve in a clay pot sealed with bread (representing Dum). However, the hint of rosewater, spices, kewra essence, and saffron is no less than original Biryani, but the x-factor of Biryani is missing. They fuse Lucknowi Jhol (saffron milk) with Hyderabadi flavours for Biryani and which is acceptable when it comes to fusion because Biryani cannot be and should not be merged with any characters other than India one.

The Molasses in brown sugar when caramelised emits the bitter taste, and that bitter taste is aptly used in ‘Misti Doi Brulee.’ The sweet and sour Yoghurt with caramelised brown sugar is the excellent treat after a heavy meal and highly recommended in Khazana; this French-Indian fusion food works pretty well. Khazana’s Gulab Jamuns are decent in taste and fresh.

A menu which doesn’t consistently represent the fusion food concept of the restaurant (it’s minimal fusion); an average taste of Paneer Tikka; an inappropriate combination of bread with curries (the spiciness of curries should be addressed), Khazana – Grain of Salt lacks the extraordinary element of Fine Dine Restaurant and merely standing on the extraordinary reputation of Sanjeev Kapoor and excellent location of World Trade Centre (Abu Dhabi). Although by the time of this Blog, they are not serving all dishes of the menu, time only will decide how will the restaurant impress the customers in future.

Khazana’s fate is a sheer play of legacy of Sanjeev Kapoor.

Rating:
Food: 3.5/5
Price: 3/5
Ambience: 3.5/5
Service: 4/5
Location: 4.5/5

Overall: 4/5

Average Cost: AED 240 for two people (approx.)
Location: WTC Mall, 3rd Floor, Opposite to Novo Cinemas Hamdan Street, Abu Dhabi
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@khazanaae

Made with simple pizza dough, the bread is baked in a wood-fired pizza oven, and it is then sliced lengthwise before all the desired ingredients are tucked inside. Then comes the final touch – a second, brief time spent in the oven – a step which gives the bread its distinctive crispy exterior and allows for the filling to blend perfectly with the bread. This is how you get that tempting and delicious Panuozzo.

Although the original filling consisted of pancetta, mozzarella, and arugula, nowadays, the choice for Panuozzo stuffing is limitless, offering a wide range of both savoury and sweet fillings. Typical ingredients include different varieties of Italian cheese such as provolone, smoked buffalo mozzarella, or Grana Padano, Italian meat products, polpette (meatballs), mushrooms, and vegetables. At the same time, the sweet versions usually contain Nutella, gelato, nuts, and powdered sugar. A recipe invented by Giuseppe Mascolo in 1983 in Gragnano in the province of the Naples, Italy as he fancied something different than Pizza. A tradition of baking Panouzzo passed from Father to Son as a source of pride for authenticity; Ciro, son of Giuseppe, runs a restaurant ‘Mascolo’ and serves his father’s invention until today to the World. It is never possible to have Authentic taste of Panuozzo outside Gragnano, especially in ‘Mascolo’ – an eatery which feeds the mouths of gourmets who jealously fondle the recipe.

However, Gino’s Deli attempts to break that notion and serves the ‘Authentic’ handmade Panuozzo in Abu Dhabi. The taste of Gino’s Deli’s Panuozzo is memorable and remarkable. The textured crust of bread, fresh and delectable filling, and organic – cardboard box packaging is unique and impressive. You will order it again and again (as Gino’s Deli is cloud kitchen) and drool at each bite.

Cloud Kitchen service is getting momentum in Abu Dhabi since a year and Gino’s Deli is standing on the summit. Professional service, hygienic packaging, excellent quality of food, and utter perfection in Delivery justifies Gino’s Deli’s competence with other similar brands; in fact, it is the only Panuozzo brand to rely on. Other than Panouzzo, Gino Deli has delicious Pasta, Appetizers, Salads, Beverages, and Desserts to offer to customers. Everything is top-notch and doesn’t disappoint in quantity. Although Gnocchi Pasta is cheesy and heavy to consume, its pesto and truffle version is worth enjoying.

By some people, the meal itself is a long delay between the appetizer and the dessert. Gino’s Deli’s every section of the menu is praiseworthy since it compliments each other. The Arancini and Mozzarella balls’ crisp outer part and soft inner core make you hungry. The aroma of fresh ingredients in Pasta tempts you to eat more. Salads make your appetite fulfilling, and Desserts and Beverages help you finish the meal on a pleasant note. Gino’s Deli gratifies your senses from every aspect and can be your next meal to order from Zomato.

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

Average Cost: AED 85 for two people (approx.)
Location: Al Dhafrah-Madinat Zayed Area Abu Dhabi
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@ginos_deli

Eastern European cuisine has been forged by the natural resources of the region that find their way into many recipes. The basics of Eastern European food stayed pretty much the same for hundreds of years because they were based on a limited choice of ingredients and traditional cooking methods. Fertile farmlands produce grains to create the staggering varieties of bread, noodles and dumplings, vodka, and to serve as feed for the pigs, ducks, and lambs that end up in so many recipes. The triangle of three countries: Armenia, Georgia, and Azerbaijan, has its own regime of food and cooking in Eastern Europe. These regions have post-Soviet and Eastern European Influence on lifestyle and food culture.

Since a long time, due to cross border and cultural movement, these regions have multi-faceted yet unique cuisines. These countries have much in common: their histories and fates intertwined throughout the centuries. Still, each country and cuisine is unique in its own right. Notably, an area situated between the Black Sea and the Caspian Sea is known as the Caucasus; this mainly occupied by Russia, Armenia, Georgia, and Azerbaijan. Therefore, precisely the food in this region is more South Caucasus than East European.

Managed by South Caucasus residents, Lahmajoon cafeteria brings these three countries’ flavours in Abu Dhabi. Some of the famous South Caucasus dishes: Lahmajoon (Lahmacun), Khachapuri, Vayri Beljan, Cinnamon Sako, Tan, etc. are served in Lahmajoon cafeteria. The flavours of each dish are real, original, and natural; the packaging is apt, and service is prompt.

Armenian food is predominantly served in Lahamajoon cafeteria, but a few Georgian dishes make an impression such as Khachapuri. Khachapuri is Georgian bread that is a staple of many communities in South Caucasus. Traditionally baked and artistically shaped with cheese and eggs, Khachapuri is a complete meal. Satiation of cheese, protein supplement by eggs, and bread as a carrier, Khachapuri loaded with simplicity and satisfaction.

Flatbreads in the Middle East have been cooked in tandoors and on metal frying pans (tava) for thousands of years. They have been used to wrap meat and other foods for convenience and portability. However, it was not until the broader adoption in medieval times of the large stone oven that flatbreads stuffed or topped with meat or other foods were baked together, cooking the bread and the topping at the same time. A variety of such dishes, such as sfiha and manakish, became popular in countries formerly parts of the Ottoman Empire, especially Turkey, Armenia, Syria, Lebanon, and Iraq. Lahmajoon (Lahmacun) is such adoption of flatbread, a thin piece of dough topped with minced meat (most commonly beef or lamb), minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin, and cinnamon, then baked. This authentic dish is served as it is in Lahamajoon cafeteria; well, the name of cafeteria itself given after the recipe – Lahmajoon, so you may figure out the authenticity.

Apart from Khachapuri and Lahmacun, Lahmajoon cafeteria serves other East European and Middle Eastern dishes: Pizza, Fajitas, Zatar, Salads, etc. So along with the flavours of South Caucasus, you have the options of European and Middle Eastern Flavours in this cafeteria.

If you ignore the unbalanced Vegetable pizza toppings, which are not spiced appropriately, and plastic boxes for packaging the hot food, Lahmajoon is an excellent eatery with dominant South Caucasus (Armenian) and subsidiary Middle Eastern and European Food.

Get your food delivered during the lockdown and enjoy the South Caucasus flavours seating at home.

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

Average Cost: AED 60 for two people (approx.)
Location: Najda Abu Dhabi
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@lahmajoon

The essence of most cakes is sweetness and richness. A cake is a web of flour, eggs, sugar, and butter (or shortening), a delicate structure that readily disintegrates in the mouth and fills it with easeful flavour. Well into the 20th century, risen cakes were typified by the English pound cake or French quatre quarts, ‘four quarters,’ which contain equal weights of the four primary ingredients: structure-building flour and eggs, and structure-weakening butter and sugar. These proportions push the flour’s starch and the eggs’ proteins to their limit for holding the fat and sugar in a tender, light scaffolding; more butter or sugar collapses the scaffolding and makes dense, heavy cakes. And because cake batter must be filled with many small bubbles without the help of yeasts, which generate gas too slowly for the mixture to hold them, traditional cake making was hard work. The entrapping an air into cake batter is essential to rise cake and experience its flavours through the retronasal track. With the invention of Yeast, cake baking was eased to a greater extent; the slow and hardworking fermentation escalated to minimal period. People started baking extensively, and many heirloom baking businesses like the one since 1889 – currently known as Beverly Cakes got the opportunity to extend their network.

The Yeast helped many people to run their baking business seamlessly and expand it nearly half-world away, like Beverly Cakes in Abu Dhabi. It is not just Yeast that allows bakers to achieve high production but to maintain the supreme quality of cakes, natural and high-quality ingredients are necessary to support it. Beverly Cakes uses all local and natural ingredients in their cakes that keep the freshness of cakes intact. Balanced sweetness, appropriate texture, and the gratifying taste make Beverly Cakes and Tarts absolute delight for a sweet tooth.

Another unique feature of Beverly Cakes is that they follow the age-old baking techniques with a modern touch and the owner – Miss Beverly. She has brought the emotions of heirloom baking business to Beverly Cakes, Abu Dhabi. Each cake and tart is crafted with perfection and essence of tradition. Scrumptious looking pies are no less than Delightful and luxurious cakes, the fresh fruit topping with a right textured shortcrust dough base is an absolute pleasure to consume. They deliver the products within short notice, so you may leave your worries aside and rely on Beverly Cakes for your celebrations.

Located in Khalifa City, Abu Dhabi, Beverly Cakes ca be your partner for celebration and joy, the stylish and straightforward packaging leaves a long-lasting impression on you and your companions who are looking at it. So try their Delights which are way better than renowned bakeries across Capital and don’t disappoint you for your choice.

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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@mezbaankitchenofficial

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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