Author: gratifiedrasoi

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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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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@foodshed.ae

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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@chhappanbhog.auh

Delhi, arguably the culinary capital of India, owes a large part of its flavour heritage to the Mughals. The mouthwatering Chaat, Tandoori Chicken, Naan, and of course the Butter Chicken, all these infamous Indian dishes have somewhere the influence of Mughals on it. However, their modifications have led the Indian Cuisine to the next level of reputation across the Globe. Today, India’s culinary identity is associated with Butter Chicken and Naan; many westerners’ first choice as Indian food is the combination of Butter Chicken with Naan.

Butter Chicken has far more humble origins and was born far closer to home. It only dates back a couple of decades to pre-partition India, and its story takes us to a sweet-shop in Peshawar called Mukhey da Dhaba, owned by an elderly gentleman named Mokha Singh. It was here that young Kundan Lal Gujral worked, and as his grandson Monish Gujral recounts, where he helped invent the Tandoori Chicken that we all love today. There came a time when Mokha Singh’s health deteriorated, and he eventually sold the shop to Gujral. Gujral realised that the Tandoori Chicken hanging on the seekhs above the tandoor all day would tend to dry out if unsold. He then came up with the genius idea of creating a basic gravy with tomatoes, butter, cream and some spices to immerse the Tandoori Chicken pieces in, helping them retain moisture and become palatable again. And thus, was born the Butter Chicken. One should know the basics of Butter Chicken to understand its flavour; the flavour is smoky, creamy, sweet, and little spicy. With this checklist in hand, if you explore the real taste of Butter Chicken in Abu Dhabi, you shall find the countable eateries checking all the boxes. Kura Kura Restaurant is one of them, a chef from Uttrakhand* prepares the delicious Butter Chicken, which is true to its concept.

The Indian flavours are best enjoyed as they are: unaltered, rustic, bold, and appetising. Kura Kura serves the Indian dishes in its original form and multiplies the joy of eating savoury food. Crunchy and soft Punjabi Samosas, smoky Kababs, tangy Chicken lollipops, delectable curries and biryanis, and mouthwatering desserts don’t make a hole in your pocket and gratify the sense with Indian flavours at Kura Kura.

The Biryani has four regional flavours in India: West Bengal, Awadhi, Malabari, and Hyderabadi. Many eateries customise and fuse these basic four Biryanis in their way; Kura Kura’s Biryani is also a modified version of Hyderabadi and West Bengal’s flavours, but it’s delectable. The spicy and well-marinated chicken pieces with Basmati rice and a garnish of fried onions make the mouth water for sure.

The caesar salad is creamy and subtle in flavour and what can be the better option to modify it by keeping the concept intact than using the Malai Tikka in it! Impressive, right? The cheese on the chicken is replaced by malai tikka and additional malai on it in traditional caesar salad, and the outcome is outstanding; Kura Kura’s Caeser Salad is must-try.

The right consistency and texture (mouth fill) are of utmost importance in Ras Malai, and many eateries (even so-called fine dining restaurants) fails to deliver those features in an end product as Ras Malai. Kura Kura doesn’t disappoint, the right texture of milk cake, apt sweetness, and infused combination of flavoured milk (ras) and clotted cream (malai) cake is pretty impressive. It’s a perfect dessert to try after a heavy meal and to satisfy your taste buds.

Well, those who are suspicious about the name ‘Kura Kura’, it’s the reinterpretation of Hindi word – Kurkura (कुरकुरा) which means crispy, just as Kura Kura’s Punjabi Samosa. On that note, ideally, Punjabi Samosa’s crust is thick and crisp, and feeling is subtle and spicy, so Kura Kura knows about this, and their Punjabi Samosas are just a perfect tea time snack to try out while on a stroll at evening.

Kura Kura is here to stay with pronounced unaltered flavours of famous North Indian dishes and pocket-friendly prices, it’s an excellent yet simple eatery in the heart of the Capital and highly recommended for hangouts with friends. Perhaps, a loved one won’t be impressed with the simplicity of this restaurant and interiors, and it’s not recommended for Date (wink). Try Kura Kura for satiating North Indian Food experience and unaltered Indian flavours, which most of the Indian restaurants in Abu Dhabi exercises to keep the global clientele impressed.

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

Overall: 4.5/5

*Uttarakhand is a state in India which has produced maximum culinary professionals in India and they know the Mughlai and north Indian flavours very well.

Average Cost: AED 125 for two people (approx.)
Location: Behind Car Clinic, Al Nahyan, Abu Dhabi

Metals and related concepts were mentioned in various early Vedic age texts in India. The Rigveda already uses the Sanskrit term Ayas (metal). The Indian cultural and commercial contacts with the Near East and the Greco-Roman World enabled an exchange of metallurgic sciences. With six significant ages: Lower Paleolithic, Middle Paleolithic, Upper Paleolithic, Mesolithic/Neolithic, Bronze Age, and Iron Age, India evidently had no Bronze Age, as bronze implements are scarce to be found in India. So far as Southern India is concerned it is an admitted fact that the Neolithic period, during which time stone implements and weapons were used, passed directly into the iron age, as no copper or bronze weapons have been found in Southern India. Old cromlechs in various parts of Southern India have been found to contain iron weapons. The southern bronzes of pre-historic times were objects used for ornamental purposes and do not include weapons. In Northern India, however, including the Central Provinces, copper tools and weapons have been discovered in several places besides two in Baluchistan which may be regarded archaeologically as a part of India. So, when the World was transiting from the Neolithic Period to Bronze, Indian had its own Copper Age; in the more significant part of Northern India, a copper age intervened between the Neolithic period and the Iron age. Copper – Tamba (in Hindi) has been a crucial and distinguished part of India since ages. Let it be a ritual or ornamental use, Copper has found its inevitability in every occasion. Until today, numerous Indian traditional and conscious families in India store the water in copper vessels and eat food on copper plates; Copper has excellent detoxifying abilities.

As a tribute to Age-Old culinary and traditional identity of India, Tamba restaurant in Abu Dhabi uses ‘Copper’ to represent Indian cuisine in Emirati Capital. Tamba means Copper in the Hindi language. The bold and rustic fusion of Indian cuisine with the western gastronomy helps Tamba to have a contemporary take on Indian cuisine. As rustic and royal nature of Copper, Tamba’s interiors too are textured and massive. The stone and wooden plates, copper glasses, excessive use of liquid nitrogen, menu with lower-cased golden coloured letters, copper bells hanging around the Bar, and Indian fusion music playing continuously make the dining experience in Tamba a grand affair.

Incense always has been a mode of cheerfulness and devotion in Indian culture, the smoke coming out of it not only sets the spiritual atmosphere in Indian households but also uplifts the morning as a ritual. Tamba and Incense smoke are a classic representation of Indian culture and traditions and reinterpreting them in fusion gastronomy is impressive. Tamba presents its many dishes with liquid nitrogen and the smoke coming out of it keep the understanding of Incense smoke intact as Tamba’s decorum.

The fusion is the 21st-century idea of presenting the food. Famous Indian dishes are illustrated with contemporary style in Tamba. You can feel the winter-special fondue of Switzerland while eating Mumbai’s infamous Pav Bhaji as ‘black pav, bhaji fondue’; you can enjoy the Delhi’s butter chicken with a hint of Italy’s Burrata as ‘smoked chicken, tomato gravy, black pepper burrata’; and you can get romantic with your loved one as seating in Paris and eating the parfait with a feeling of sooji halwa as ‘mumtaz’. The ideas and formulation of dishes are apt, but there is always a limit to everything. There is a fine line between creativity and forgetting the basics; such line tends to be pushing in Tamba restaurant. Excessive fusion in many dishes fades the Indian flavours, especially the flavours of spices which are the soul of Indian cuisine. You may enjoy the Pav bhaji as it is when spices are adjusted as per palate, but altering the traditional pav to activated charcoal-infused buns won’t remind you the usual pav bhaji taste. You will definitely prefer the authentic Butter chicken, which is naturally mild in flavour, rather than getting the burrata in random bite and losing track of this partition time cuisine. However, these expectations and knowledge are limited Indians, the non-Indians appreciate these experiments, and that’s how Tamba has the excellent clientele.

Various appetisers which are appropriate with a wide range of beverages from a massive bar of Tamba makes your party time even joyful. The mixologist’s understanding of Indian geography and flavours creates excellent mocktails and cocktails. The rustic bites compliment those beverages with utter compatibility. The wine collection of Tamba is best in the town; they have flavours for each course, and all of them are so good that they can be the benchmark for wine-judging competition (at least in UAE).

With excessive fusion which fades the essence of Indian cuisine, the brilliant reinterpretation of age-old culinary identity of India: Copper and its properties, and a stunning setting designed to foster social interaction, Tamba is here to stay as competitive yet a little flawed player in F&B industry of Abu Dhabi.

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

Overall: 4/5

Average Cost: AED 375 for two people (approx.)
Location: 6th Floor, World Trade Centre Mall, Al Markaziya, Abu Dhabi

The freshly baked Lebanese and middle eastern sandwiches and burgers; voluminous display of kunafa, baklawas, and other delicacies; a little section of daily groceries (mostly those items that are required with baked food), and reputation of 48+ years, Lebanon Flower Bakery is undisputed ‘Jack of Baking’ in Abu Dhabi. Their rustic baking style, traditional service, and pocket-friendly products make Lebanon Flower Bakery an everyday bakeshop for residents in proximity.

The new Pizza Combo offers a variety of fresh Pizzas with Garlic bread and cold drink which is named as ‘Family Movie Night’, and this is perfect, reasonable, and tasty combo worth enjoying while Binge-watching your favourite show on OTT platforms; what’s the movie-watching experience without some yummy snacks by the side! The Pizzas are fresh and include clean ingredients, so your worry to consume junk-food is baseless (of course too much of the fast-food is never recommended). Grab the slice of pizza and piece of garlic bread and burp with your favourite cold drink while enjoying the movie or web series at home with family or friends.

Apart from the delicious Pizza combo, their homemade Burgers and Sandwiches are worth of every penny; they are fresh, gratifying, and subtle. With varieties of accompaniments and simplicity, this Bakery’s quick bites are always our favourite.

Moreover, the varieties of daily-use products are available for shopping in Lebanon Flower bakery, so you may shop and dine without any burden to your pockets at this decent and straightforward place, be my guest.

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

Overall: 4/5

Average Cost: AED 60 for two people (approx.)
Location: Al Dhafrah

Ghaf Tree is a national tree of UAE since 2008, but its importance is decades old. The Ghaf tree is a keystone species having multiple beneficial uses from combating desertification and improving soil fertility in arid environments to being an essential food source, as well as a source of fuel, shelter and medicine for both humans and animal species. Ancient Arabs – the Bedouins – would take shelter and even use the wood of a tree for fire and as fuel for cooking. Ghaf tree has a tremendous amount of tolerance; Ghaf a drought-tolerant tree and can withstand the harsh desert environment and remain green. Due to its such tolerance, Ghaf Tree was used as a theme of ‘Year of Tolerance – 2019’. The branches, bark, leaves, flowers, and roots of the Ghaf all provided rich resources and habitat for the UAE’s wildlife and inhabitants, making it an integral part of the food chain. Many birds build nests on the Ghaf – Desert eagle owl, Brown-necked raven, Yellow-throated sparrow and Long-legged buzzard are examples. Its extended pods provide Food for animals which in turn supply milk, butter, cheese and meat. With minimal water requirement, Ghaf Tree survives for 120 years. There is a saying that goes thus: “Death will not visit a man, even at the time of a famine, if he has a Ghaf, a goat and a camel since the three together will sustain a man even under the most trying conditions.”

With such a valuable place in Emirati Culture, Ghaf Tree has been an inspiration for many ventures across UAE. Fa’e Cafe in Abu Dhabi is such a venture; Fa’e is an Arabic word which means ‘Shadow’. The shadow of the Ghaf tree has covered heads of Bedouins during harsh summer and instilled the sense of gratitude in them. With such appreciation, Chef Khaled (co-founder of Fa’e cafe) started this Cafe for the community represents the simplicity, quality, and grandeur of Abu Dhabi.

During the weight loss process (once Chef Khaled weighed 150 Kg), Chef Khaled understood the importance of clean and healthy eating. When Chef Khaled was losing weight, he did not like any healthy restaurant meals out there, which led him to prepare his meals. In that process, he started learning more and more about how to perfect the cooking technique of each ingredient. He worked in renowned, Asian cuisine, restaurants in UAE and developed his interest in Asian cuisine. You will notice his interest and expertise in Asian Cuisine upon visiting Fa’s Cafe. Asian cuisine has always been recognised as clean and healthy cooking; abundance of herbs and spices, water-rich ingredients, fresh flavour profiles, and pronouncing taste food makes Asian cuisine one-of-a-kind to have daily.

The experience of fine dining restaurant’s kitchens taught Chef Khaled the higher-level execution of the Food. But with minimalism and sustainable attitude in business, Chef Khaled has presented his Cafe’s menu at reasonable rates. Fa’e Cafe’s Head Chef – Cuong has translated Chef Khaled’s ideas and purpose of Food to the plates effectively. Chef Cuong’s Vietnamese roots make him understand Asian cuisine pretty well, and with a delectable menu, he nails his culinary art.

Let it be Breakfast, Lunch, Dinner, or mere Snacks, you will get the appropriate dish to eat in Fa’e Cafe. The fresh and clean ingredients, appealing plates, and uplifting environment of Cafe shall provide you bliss at all respects. The fusion of various Asian Flavours represents the culinary expertise of Chef Khaled in Asian cuisine:
1) Grilled Okra, which consists of Okras grilled on charcoal, Yuzu Kosho (Japanese seasoning), Sweet Chilli Sauce, and Crispy Shallots combines the Indian Okra with Japanese flavours.

2) Thai Chicken Thigh, which is accompanied with Parathas and peanut Sauce. The Thai style chicken combined with Indian Parathas.

Apart from such fusion dishes, simple Salads, Chicken Bites, and Fries are served impressively. Don’s miss the garnish of fried Curry leaves in many dishes. The supreme quality specialty coffee and refreshing mocktails too shall accompany you with your beloved ones on a Date.

Many understand that Cafe is just for Youth, but Fa’e Cafe breaks that notion; this Cafe is for a gang of friends, family, and couples – for the community. Moreover, during this challenging time of Pandemic, Fa’e cafe is offering 50% discount to health care workers (all they need to do is show their ID card), which shows the ethical sense behind the business.

With a sense of community, sustainability, and purity if food execution, Fa’e Cafe is here to stay for Abu Dhabi residents and nationals. Visit the Fa’e Cafe and be a part of Chef Khaled’s impetuous passion for Food where he takes a reference of Ghaf Tree and executes the sustainable business, be my Guest.

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

Overall: 5/5

Average Cost: AED 190 for two people (approx.)
Location: Tourist Club Area (Al Zahiyah)

Every Restaurant has a theme to impress diners; some people prefer exclusivity, some restauranteurs believes in simplicity. Teatro strikes a delicate balance between exclusivity and simplicity. Teatro means theatre or stage in Espanol and in Teatro restaurant by Park Rotana – Abu Dhabi, Eastern and Western cuisines takes centre stage. Teatro matches its shoulder with a reputation of Rotana and emerges as Abu Dhabi’s one of the best fine-dine kitchens and delivers the multicuisine business with ease. The paintings of a masked lady at the dining area and real Venetian masks placed around the premise maintains the theme of Teatro. Deep warm-coloured interiors, dedicated sushi bar, open kitchen, and exclusive range of liquors at a stylish bar for alcohol and wine connoisseurs make Teatro a place to relish complete al fresco dining experience.

The experienced, dedicated, and talented team of Teatro cooks and present each type of cuisine impressively. Thai, Indian, Chinese, Japanese Sushi and Italian cuisines are here to impress you from all perspectives. Let it be Teriyaki Glazed Chicken Wings, trendy Sushi, gratifying Italian risotto, fulfilling Indian curries and bread, or scrumptious desserts, Teatro leaves no stone unturned make guest’s dining experience memorable with Food. Attentive staff with top-notch service is noticeable and eases your dining.

Teatro feel proud of their Bar which is stylish but doesn’t achieve much perfection in presenting all drinks, the Tiffin Punch Cocktail served in Tiffin is confusing to judge, its a creative idea but doesn’t impress much. The Drink tastes good though. The Downtown Tokyo Mocktail is beautiful looking but feels just normal; the fresh coriander, ginger, lemongrass, and lemon makes wonders individually, but their fusion is mere average experience.

Many flaws can be concealed with a skilful presentation, Teatro follows this philosophy (unintentionally) for their drinks, but Chefs deny that principle. Food of Teatro is delectable and appealing. The interiors of Teatro is their philosophy, but all plattings don’t match the interiors; many platting skills are just average where interiors are quite fancy. The red curtains of the theatre may make the vibe dull, but the general lighting and music save the day, it’s impressive. Despite a couple of flaws in presentation and compatibility, Teatro has the benefit of Park Rotana’s stature and wide range of cuisines that gives them excellent clientele. This place has won several awards for its hospitality and dining services, so our meticulous observations don’t make much difference for Teatro’s clients, but hands-on experience matters. So Follow your instincts and our views.

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

Overall: 4/5

Average Cost: AED 370 for two people (approx.)
Location: Park Rotana, Khalifa Park Area, Abu Dhabi