Restaurant Review: Junoon, Shangri-La Hotel, Dubai
This Indian restaurant from New York has pedigree – the flagship has earned a Michelin Star.
The Dubai outpost get’s brownie points from me for the décor, with its regal red and purple seating and ornate archways, and the range of Indian cooking techniques employed: handi (pot); sigri (open fire pit); pathar (stone); tawa (griddle) and tandoor (clay oven).
While Indian comfort food classics form part of the menu (I cant get enough of the creamy black lentil daal), there are as many dishes that have been conjured up outside of the box.
Give festive dining a twist with Brussels Matar (Brussels sprouts with spring onion, chilli turmeric and sweet peas). Or how about Scotch Curry, braised nali goat with cardamom mace, chilli and scotch, or Saloni Macchi kebab compromising ocean trout tikka with beetroot korma and sea foam?
End on a high note with the ‘Kulfi Tasting’. Kulfi is Asia’s ice cream; denser and creamier than its counterpart in the West, it comes in some interesting flavours such as mango, rose or saffron. Our tasting trio featured cardamom, guava and curry leaf!
Signature Dish: Eggplant Chaat, Dhs60
A savoury roadside snack in India, Pakistan, Nepal and Bangladesh, chaat has now become a popular dish on the global gourmet-dining scene. At Junoon, the chaat is created with eggplant cooked in spiced pakora atter made with gram and rice flour, turmeric and cumin, topped with a tangy tamarind cutney and raita dressing. Take a bit of street food culture! INFO: Junoon, Shangri-La Hotel, Sheikh Zayed Road, Dubai, 04 405 2717, email@example.com, shangri-la.com