The basic tenets of Indian thought are reflected in India’s culinary philosophy – the concept of satvik, rajasik, and tamasik foods which is matched with three different personality types: spiritual, active, and inert respectively. Famous religious text – Shrimad Bhagvat Gita describes the concept of Food in the form satvik, rajasik, and tamasik; which is further refined by Ayurvedic texts. About 5,000 years ago, sages of India drafted and extensively used the knowledge of Life – Ayurveda. Ayurveda describes the concepts of guna and dosha, which are intrinsic properties of ingredients used in Food and the underlying humour in the body. The three doshas – Kapha, pitta, and vata were in turn related to the natural elements like a vacuum, earth, water, fire, and air. Equally important, the concept of shadras – the six basic tastes: sweet, salty, sour, bitter, pungent, and astringent are also described in Ayurveda. It is impressive how perceptively the six basic tastes were related to the six seasons (Ritu): Vasant, Grishma, Varsha, Sharad, Hemant, Shita. These seasons are comprised of Transition season from Winter to Summer: Spring (Vasant); Summer (Grishma); Monsoon (Varsha); post-monsoon season: Autumn (Sharad); Pre-winter (Hemant), and Winter (Shita). If you will observe the festivals of India, each festival celebrates the six different taste. Holi, Akshay Tritiya, and Gudi Padwa or Ugadi in Vasant and Grishma Ritu is about sweet fresh fruits; The savouries in Varsha Ritu during Krishna Janmashtami and Onam celebrates the salty and spicy taste; Navaratri in Sharad Ritu is about fasting and detoxifying the body by consuming bitter Food, and Hemant and Shita Ritu is about Diwali, Dussera, and Sankranti that celebrates mostly sweet, salty, and astringent tastes.
There are a few eateries around the World who complies the seasonal taste of Food and serves to their customer; even in India, it is rare. My Govinda’s, Dubai, is an exceptional eatery in the heart of one of the fascinating cities in the World. Majority of the population in Karama is Indian, but My Govinda’s brings the ancient knowledge of Food from India to the experience of Global Customers in the form of Contemporary, Traditional, and Fresh Food. With more than 180 dishes on the card, My Govinda’s each meal is a treat to soul and taste buds. The enchanting vibe and opulent interiors make the dining experience unforgettable. Large wall painting of Radha-Krishna swinging in the garden, vibrant coloured photo frames hanging besides dining table, and verse from Bhagavad Gita about Satvik Food are add-ons to Consumption of Food in My Govinda’s.
It is noteworthy that Satvik Food is strictly Vegetarian meal; there is no scope of meat. The western region of India prefers Vegetarian meal; part of Punjab, Rajasthani Marwari community, Gujarat, and some community of Maharashtra are Pure Vegetarians. One of such Vegetarian Communities – Marwari from the Marwar region of Rajasthan has a distinct impression on Culinary trails of India. The Marwaris are traders and nomads, and in Bazaars, when these traders would sell their products, they would cook Kachoris to have it intermittently as a snack. Kachori is widely available across India in customised form, but the version of Marwaris’s is the pioneer of all of them. Refined flour puris stuffed with ‘Thanda Masala’ and Moong when slowly deep-fried, gives flaky-surfaced and delectable snack – Dal Kachori. My Govinda’s take on India’s famous Kachori as Saag Kachori is one of those customisations, for which India should feel Proud. Rajasthani Saag (Dal) poured on fresh Dal Kachoris makes Saag Kachori one of the highlights of My Govinda’s.
Around 400 years ago Portuguese mariners brought Potatoes to India, and since then Indians have forgotten their Yams. Yams are as old as India’s culinary history. With an abundance of fibres and texture, Yams of India are still staples of few communities in India. The Elephant Foot Yam (Suran) is an unsung hero of the culinary impression of India on the World, but My Govinda’s pay humble tribute to it by Suran Tikki. Converting boiled and mashed Suran to Tikki is a perfect idea to consume starch in a distinctive form. Shallow fried Suran patties sprinkled with Chaat Masala is excellent tea time snack served by My Govinda’s. India’s snack scene is fade without the famous ‘Pani Puri’. Pani Puri has impressed India’s maximum population with its Tangy flavours, and My Govinda’s has maintained that impression of Paani Puri of India with a twist. It is so gratifying to taste the Guava juice into Puri along with Tamarind and Mint chutneys; this twist (Guava juice) of Paani Puri is a winner.
Seekh (Iron Rod or Bamboo sticks), when pierced into minced meatballs and barbequed with spices, produces Seekh Kabab. Ideally, Kabab cannot be altered with any other combination and Vegetables is far from being Seekh Kabab. What My Govinda’s adopting to serve Seekh Kabab version to their customer, by making balls of cottage cheese, processed cheese, and bread crumbs, is a humble attempt to customise Seekh Kabab. However, the Kabab devoid of Umami flavour, Onion, and Garlic, as well as a woody note of Barbeque infused in meat is merely a shallow fried Fritter as ‘Govinda’s special cheese Seekh’. This item is better to avoid by those who have never tasted Seekh Kabab before.
How Food can be tasty even without Onion and Garlic is to be experienced in My Govinda’s; you should try their Varieties of veggies’ preparation. My Govinda’s menu card comprises of more than 180 dishes, and all of them are without these two dominant ingredients in gastronomy: Onion and Garlic.
Let it be Rustic Tomato Basil Soup or Adrak Shorba, without garlic, the juiciness of tomato, the freshness of Basil, and sharpness of Ginger is evident in the Soups. Red and Green salad is as fresh as just-picked vegetables from farms.
Kolhapur region of Maharashtra is famous for its hot and spicy preparations. Onion is the ingredient of Food that synchronises with other parts and with it’s dominant sweet, sour, and bitter flavour dominates the dish. Kolhapuri cuisines make perfect use of this dominating and primary ingredient of Indian kitchen – Onion. Therefore each cuisine from Kolhapur strikes the notorious savoury chord of Indian. Snow Peas Spicy Kolhapuri curry without onion wasn’t possible to touch that palatable level of Kolhapuri Food, but My Govinda’s has done it.
Frying baby potatoes prepare Kashmiri Dum Aloo in Mustard oil and cooked in ginger powder and fennel seed powder. Ideally, Govinda’s Dum Aloo should be matching with a recipe of Kashmiri Dum Aloo, but unfortunately, it tends to be a Kofta. Stuffed with Dry fruits, the fried mixture of Paneer and mashed potato envelope curried with consistent creamy gravy is not Dum Aloo at all but rather a Kofta Curry. It is tasty and gratifying, but its “Naamkaran Vidhi” is to be rearranged. Sattvik Kofta is creamy flavoured and visually appealing curry; it is a speciality of the restaurant. Try all these curries with Roti ki Tokri which consists of Naan, Roti, stuffed Kulcha, Missi Roti, and Paratha.
Khichdi has been a part of India’s staple food since Ayurvedic era. It is evident that Rice has been growing since the Mohenjo Daro era, and it is no surprise that Humans has experimented with this Humble grain since ages. Khichdi is one of those experiments for the benefit of Humans. Easy to digest, suitable to everyone’s palate, and humble to the soul, Khichdi is life in India. Vrindavan Khichdi by My Govinda’s is a very Indian thing that one will experience in My Govinda’s; it is a humble, creamy, and mildly spicy recipe right from the place of Krishna – Vrindavan. Add a spoonful of Ghee, and you are good to go.
Turmeric Latte with coconut milk and Govinda’s Thandai with a flavour of almond are delectable and healing drinks served by My Govinda’s.
Rabri served in a clay bowl with a topping of dry fruits is earthy and divine in taste, do not miss it. Sweet tales of Jaunpur is contemporary and the signature dessert of the restaurant. There are three layers of sweetness and garnishing of dry fruits that make this dessert the lifetime experience in My Govinda’s. The base of Imarti, five milk dumplings (angoori rasmalai balls), and consistent pour of Rabri is heavenly sight and taste of Sweet tales of Jaunpur. Do you want to experience heaven through Food? Try Sweet Tales of Jaunpur; gratification is guaranteed.
My Govinda’s in Karama, Dubai is the not place to visit at a time when you want to eat outside at leisure but to experience eating with emotion and gratitude. The owner of the restaurant who is a devotee of the ‘International Society of Krishna Consciousness (ISKCON)’ – Mr Arvind Advani, has brought this real Indian Cuisine to the experience of Dubai’s people with one mission – to serve. There is a Fridge outside the restaurant which is always loaded and open for the ones in need and hungry. The attentive staff and caring servers are there to make your dining experience elevating and memorable. Spare time and visit this beautiful Eatery with a difference. Hare Krishna!
Average Cost: AED 190 for two people (approx.)
Location: Ground Floor, City Building, Beside Al Kifaf Oasis Plaza, Street 4 A, Al Karama, Dubai
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