We’ve been to our fair share of Indian Fine Dining restaurants in Dubai, however there are few of them that stimulate our taste buds and stay true to the authenticity of Indian cuisine. With the rise of molecular gastronomy being infused into Indian cuisine, it’s very rare to discover a restaurant that not just serves aesthetically appealing dishes, but also dishes that have flavor and soul. Jodhpur, is one such restaurant that does justice to the flavors of Indian cuisine. The motive of executive Chef Pradeep Khullar was to produce simple yet delicious food that transports you back to India with every mouthful. Each dish has a story, with flavors that illustrate that story effortlessly. Being accustomed to Indian cuisine ourselves, it’s safe to say that dining at Jodhpur definitely made us feel at home.
As we stepped into Jodhpur we were blown away by the mesmerizing interiors of the restaurant. The entire restaurant had a very royal feel to it with hues of turquoise blue and gold adorning the walls and furniture. The interiors were rustic and dated, and fit perfectly well with the theme of the restaurant.
Our Royal Meal:
We started off with a Pre Starter of Jeera Khari with Herb Yoghurt. One bite into the Jeera Khari immediately transported us back to our childhood days of devouring the humble “Khari Biscuit” . The dish comprised of a flaky Indian puff pastry topped with caraway seeds and served with a side of herb yoghurt.
Next, was an Amuse Bouche of Chaat Macaron. Chaat is a term used to describe savory snacks, typically served at road-side tracks from stalls or food carts in India. It was quiet amusing to taste the flavors of a chaat dish incorporated into a French sweet. The creamy filling of the macaron was tangy, sweet and sour and tantalizes your palette as you bite into it.
We them moved on to our starters which comprised of three brilliantly executed dishes:
– We started off with the Laban and Ricotta Kabab with Rose Ash. Kababs are essentially served hot, however this kabab of hung curd and ricotta coated with dehydrated and smoked rose petals is served cold from the centre to allow a contrast in the dish. The taste and texture was unique, flawless and most definitely one of a kind.
– Our next starter was the Beef Short Ribs with Aam Papad Glaze. The beef is braised for 8 hours and then tossed in a reduction of tamarind, chilly paste and aam papad (which is an Indian fruit leather made out of mango pulp mixed with concentrated sugar solution and sun dried). The ribs literally melted in our mouths and the sweetness of the glaze made us salivate and left us wanting more.
– Our final starter was a Chicken and Chestnut Kulcha served with Sumac Laban. We’ve never come across such a generously stuffed kulcha before. The combination of chicken and chestnuts used as a stuffing was “genius” according to us since it elevated the flavor of the kulcha to a whole new level.
As soon as we were done with our starters, we were presented with palette cleansers of Mango, Cranberry and Kaffir Lime Sorbet. Adorably served in a toy pressure cooker to symbolize its significance in Indian households, the sorbet comprised of fresh Alphonso puree spiked with kaffir lime leaves & de-hydrated cranberries. The intent of presenting a sorbet as a palette cleanser was to bring back the childhood memories of slurping on a “Gola” which is an Indian slush or crushed ice lolly.
Our main course was a rich and delightful spread of:
– Jhinga Chettinad with Gun Powder Pappad. The dish comprised of ginormous garlic glazed prawns tossed in a chettinad spiked sauce made with coconut milk & topped up with crispy parmesan pappad. The prawns were cooked to perfection and the flavors of the curry were impeccable.
– Miniature Pao Bhaji with Garlic Maska. Pao bhaji is a fast food dish from India, consisting of a thick vegetable curry served with a soft bread roll. This dish didn’t just look pretty but tasted delicious too. The vegetables are slow cooked with spices and mashed until a puree is obtained. We also loved the addition of miniature paos that were super soft and airy.
– Our final main course was a Chicken Tikka Biryani. The biryani had the right amount of spice and flavors infused into it, although it didn’t amuse as much as the rest of the dishes we tried during our meal.
Finally, it was time for dessert. Although we were pretty much filled to the brim with all the delicious food we savored, the moment the desserts were laid on our table, we got hungry again.
– We started off with Rasmalai, Milk Foam Rabdi and Pistachios. The Rasmalai (which is an indian dessert also known as a rich cheesecake served with the crust) is served on bed of saffron flavored milk and topped with milk foam, crisp kataifi & pistachios. Although this dessert might seem heavy, you’ll be surprised with how easily you can devour this dessert all by yourself. The soft gooey consistency of this dessert is a definite treat to your senses.
– Next, we tried the Kesar Malai Kulfi withToasted Almond Slivers. A kulfi is a traditional indian ice cream prepared with full cream milk that is reduced and mixed with dried nuts, saffron and cardamom. Loved the addition of frozen dried raspberries that added a nice tartness to the kulfi.
– Our final dish was the Saffron Jalebi with Mascarpone Rabdi and Gold Dust that was beautifully presented to look like a “Jalebi Tree”. The Jalebi was crisp on the outside and soft inside and went perfectly with the cold mascarpone rabdi. Delicious!
Address and Contact Details:
Al Murooj Rotana Hotel
All the dishes we had are part of a tasting menu priced at Dhs160 per person