Ananta, The Oberoi, Dubai

Business Traveller (India) - - TRIED AND TESTED DUBAI RESTAURANTS -

An open kitchen al­lows guests to watch chefs at work pre­pare var­i­ous kinds of In­dian bread. This is at the en­trance of Ananta at The Oberoi, Dubai. The menu is a list of tra­di­tional and post-mod­ern In­dian cui­sine, all of which is pre­sented in a cre­ative fash­ion.

We started with a wild mush­room soup in­fused with black truf­fle and truf­fle foam. Served like a cap­puc­cino, we were en­cour­aged to sip on it as we would a hot cup of cof­fee. The flavour­some broth was fol­lowed by an as­para­gus and edamame ke­bab — un­usual in­gre­di­ents for a typ­i­cal In­dian ke­bab. It was a fun play on the senses with In­dian spices and a soft tex­ture melt­ing in the mouth. To clear our palate, nimbu paani or In­dian lemon­ade was pre­sented as a sor­bet. For the mains I chose roasted chicken mar­i­nated in In­dian spices. The suc­cu­lent drum­stick was mild on pun­gency and came with a slightly sweet­ened yo­gurt. The fi­nale for us was the dessert, pre­pared with much elan. Rabadi, ice-cream and nuts were put to­gether at our ta­ble like chaat, a tangy In­dian snack of­ten en­joyed at street stalls — only, this was a sweet ver­sion. The crunch only added to the de­light­ful end­ing.

VER­DICT The food isn’t heavy on the stom­ach and the plat­ing may very well be con­ver­sa­tion starters. Ravi Lal­wani

Each dish at Ananta is an amal­ga­ma­tion of tra­di­tional and mod­ern In­dian cui­sine

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