MYNT A new In­dian gain­ing a lot of at­ten­tion, but does it live up to the hype?

What's On (Abu Dhabi) - - EAT // REVIEW -

t a time when Abu Dhabi is be­ing over­run with restau­rants launch­ing in glitzy new ho­tels, it’s re­as­sur­ing to see the cap­i­tal’s in­die scene is also still flour­ish­ing. One such new out­let is Mynt, an In­dian on Salam Street that has been caus­ing a cer­tain amount of chat­ter on so­cial me­dia.

Mynt sits across the road from the Abu Dhabi City Mu­nic­i­pal­ity build­ing on Salam Street and has a slick, mod­ern-look­ing dé­cor, with black leather seat­ing along­side turquoise chairs and black lamp­shades. The stereo plays chilled house tunes as op­posed to tra­di­tional In­dian mu­sic – the idea, ac­cord­ing to Mynt’s pro­mo­tional chat, is to

Aof­fer dishes from many re­gions in a set­ting in­spired by mod­ern, 21st cen­tury In­dia.

The starters menu here is small, fea­tur­ing only five dishes, but this ‘ less is more’ ap­proach works well. Make sure you try their aloo chana chat – the clas­sic dish of chick­peas, pota­toes, pomegranate, lemon juice and ta­marind worked well and the colour­ful pre­sen­ta­tion was a high­light. A por­tion of gun­pow­der murgh chicken was also well re­ceived – the coated chicken breast was sur­pris­ingly chewy, but in a good way. But if we had to or­der one starter again we’d opt for the masala jhinga pop­pers – prawns coated in a makhani mayo and served in a cock­tail glass. If you’ve had rock shrimp in Ja­panese out­lets, you’ll feel at home with these mor­eish crus­taceans.

Mains also im­pressed. A por­tion of Goan fish curry, made with co­conut, ta­marind and nile perch, tasted al­most fruity, and the sauce on its own worked par­tic­u­larly well with rice. Mean­while, the Mynt Spe­cial, from the ke­bab menu, was a veg­gie dish that drew wows when placed on the ta­ble thanks to some gi­ant sized por­tions of tan­doori mush­rooms, pa­neer tikka, cau­li­flower and broc­coli. The pa­neer tikka and cheesec­ov­ered broc­coli were par­tic­u­larly good.

Do leave room for dessert – the malai pista kulfi (tra­di­tional ice cream) and gu­lab ja­mun (milk dumplings in syrup) were a light way to end a hefty meal.

Mynt im­pressed on our visit – the prices are wal­let friendly, (two can fill up for un­der Dhs250), the staff were friendly, and the food was of a good stan­dard.

Salam Street, Al Zahiyah, Abu Dhabi, daily noon to mid­night. Tel: (02) 6666400. Taxi: op­po­site Abu Dhabi City Mu­nic­i­pal­ity build­ing.

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