My know how of
Middle Eastern food was built on grilled chicken, mezze and shawarma back home
in Delhi, my trip to Abu Dhabi and Spain, a country I frequent often and
sampling Baklava in Toronto at my Grandma’s place. In analysis I ponder this
worked in my favour because it meant that I arrived in Dubai with precisely no
anticipations when it came to the food the first time round. I soon discover
diverse cuisine restaurants in Dubai are a reminder of just how
multicultural the city is.
TRULY
DUBAI
With a visa on
arrival for Indians, thanks to the Valid US Visa planning a trip to Dubai is a
breeze. I am in Dubai in less than three and a half hours and Check in at the
Shangri-La, on Sheikh Zayed Road perfect starting point from which to ascertain
the city’s vibrant energy. While I will travel to inordinate distances for
anything allied to food, it’s not every day I step an abra boat to do so. To
get to the Souk El-Kabeer, one needs to get by boat across to the Dubai Creek. Spices
and Dates are the core attraction. I absolutely enjoy this. It’s time for my
reservation up above the sprawling city at At.mosphere at the Burj Khalifa.
A
glass of champagne in hand, I cannot get over the implausible 360 night-time
view of this dazzling, radiantly lit sight in front of me which ominously sets
the ambiance for my evening ahead. For dinner, Ayamna at Atlantis, The palm comes
highly recommended. The menu is robust on Lebanese staples and the indication
is to build as you choose with a tiny help from the server.
They do
excellent kebabs, but I prefer ordering nibbling dishes for diversity and
punch, from crispy falafels and Fattoush to Hummus and garlicky grilled chicken
wings. My Arabian Night fantasy completes with watching the talented belly
dancer perform at regular intervals.
MORE
FOOD
I am in Dubai,
so a ‘dekho’ of the Dubai Mall is a must not only for the shopping but also the
Food & Beverage. I trust there are over a monstrous 160 outlets in the mall
including my name sake Dean and Deluca. I spot Din Tai Fung housed in a chic
ambience with stellar views. I am lucky to get a table within 10 minutes and
soon am lapping up the signature Xiao long bao, when the hot, tasty broth reaches
your palate buds you will comprehend what all the fuss is about.
My dinner is
booked at ‘Noire’ at the Fairmont. I am here to experience, ‘dining in the
dark’, and contradictory to the adage, ‘eyes eat first! Blinded from what I am
eating, I rely more intensely than ever on my other senses. With the logic of
touch, I cautiously pass my fingers over my plate. I fork up a serving and
snuffle like a well-versed connoisseur. My taste was working overtime on trying
to decipher the complex mix of flavours on my plate. I am appreciating the
texture of my food even more. Every crumb seemed like a work of
well-thought-out art. But what did I eat? Did I get any of it right? Maybe only
bits of it. At the exit hall, the chef and his team reveal the dishes consumed
in the dark. The menu changes every week to keep diners guessing!
LAST
MEALS
The next day is
Friday and also my last day but not without the Friday brunch, so I head to Hoi
An, Vietnamese restaurant at Shangri-La. A sublime, crystal-clear beef pho,
fragrant and flavourful, is what I begin with.
Vegetarian rice-paper summer rolls, with a suggestion of lemongrass, are
subtle and refreshing. Soft-shell crab with salt and chilli is exactly as it
should be, with apparent amounts of flavoursome, well-textured crab in a
crunchy, tasty batter. Best part about the buffet, the food is brought a
la carte style and tastes fresh and hot!
I hear a lot
about quality and quantity perfection at ‘Ribs & Brews’, an American style
pub at the V Hotel , Al Habtoor city, so off I go for my last supper in
Dubai…and order Carolina style ribs, smothered in a spicy barbecue
sauce….decadent to the core! Interestingly, this dish made the cusp from cliché
to clever global, drawing natives and expats alike. Probably thanks to its nifty
presentation and mild fusion with the spice which you drink even with a Beer
Shandy. Beer Shandy with spicy Ribs? Now that’s an idea to take home
First Published in Travel & Leisure Online
