I don’t really do Michelin stars any more. It was a phase and it was good while it lasted but it is all over now. No celebrity chefs either, thank you very much. I am happiest when dining out on the streets or comparing one shawarma to the other (thoughI do sneak in a cheeky brunch whenever I can!) So, when asked to review Jamie Oliver’s Pizzeria, I wasn’t really sure why!
As we walked into the restaurant, I began to understand why they may have asked me to review it. This was a far cry from the fancy, Michelin starred, award winning, celebrity chef restaurant I was expecting. It had a classy roadside diner feel; the kind of place that would take your jacket, ask you how you were doing and seat you at your preferred table while still serving breakfast, chicken wings and pizza. This was a wonderful world of contrasts and I was already very excited.
We ordered the Mushroom Fritti, Chilli Chicken wings, Chicken Ala Diavola Pizza and Lemon Herb Chicken. The Mushroom Fritti was basically a mushroom tempura (if there is such a thing) and was my least favourite dish of the day. Every other dish was good enough for me to go back to this place to have just that.
The free rangeChilliChickenWings were supposed to besticky afterbeing tossed in what was called a spicy freak sauce so I asked if I could have the sauce on the side and use it as a dip. I did not expect them to agree because that would essentially change the whole concept and they would have no control over the amount of sauce andflavourdoused on to the wings. To my surprise, they agreed. Such is the effect of a customer centric attitude that you are willing to take risks and bend the rules a little bit. It was a gamble that definitely paid off. One thought going through my mind as I dipped the little drumsticks into the spicy freak sauce was thattheonly way toexplain how unbelievably addictive itwas, is to bring my foodie friends back to this place.
I was intrigued, yet apprehensive of the Lemon Herbed Chicken. I don’t know why but for some reason I feared it may have been under cooked. I think it had something to do with a similar sounding dish which I had tried to eat a week prior to that day in Baku. To my relief, this chicken was neither under cooked and rubbery nor had it been cooked to oblivion and was succulent and tender with a lemonflavoured layer of skin on top. The first thing I did when I got back home was to google the recipe. No, I wasn’t trying to save myself a trip back to the restaurant. I was just curious on how a dish with such basic ingredients could taste so good.
It turns out, all you need to create the most awesome chicken dish were a few fresh basil leaves, a couple of rosemary sprigs, some garlic, your choice of veggies and a large lemon. It is what you do with these ingredientsthatmagically transforms this into a signature Jamie Oliver dish. Don’t google it yet. Go and try the real thing first; just so you know what it is supposed to taste like.
Chicken Ala Diavola at Jamie Oliver’s Pizzeria
Last but not least, theChicken AlaDiavolaPizza because this was after all a pizzeria, right? I was pleased to be offered a choice between whole grain and sourdough. Jamie is the poster boy healthy eating in the UK so it had to be so. I opted for the whole grain option of course because it would help to ease my elevated guilt after consuming 300 grams of animal fat smothered onto a carbohydrate base. I did not expect it be as good as a normal pizza because let’s face it, who wants a whole wheat pizza, right? Me, that’s who. After this day, I am not sure if I want to go back to a normal pizza base. The whole wheat dough lent a unique, earthyflavourto the pizza while carrying half the calories of a sourdough base. It complimented thechilliand the mint and yoghurt sauce to create a wonderful fusion between East and West. I wouldn’t be surprised if they start copying this on the streets of Naples soon; or Lahore, depending on who gets a taste of it first.
My nephew was born in the same year that Teatro first opened its doors to public. How could I ever forget that year? It was 2001 and I had freshly graduated. A young, broke meteorologist with my heart on my sleeve. Dubai was changing and so was I.
Shaikh Zayed road was the way into the future. It was a symbol of the new Dubai that was rising out of the desert. Nobody would be able to set foot on JBR for another 6 years. There was no JLT, no Business Bay and certainly no Burj Khalifa. When you said Downtown Dubai, people thought of the Fish Roundabout or Souq Naif in Deira. If you wanted to make a great impression whether on a date or a business meeting, you called ahead to book a table with a view at Teatro.
My nephew is a bit of a legend in his own right. He is the only 18-year-old who does not want to drive or own a car because it is not good for the planet. He is also the only kid I know who got into Stanford on a scholarship. We have all come a long way since then. It is amazing to witness how people evolve over time. It is also amazing to see how a business can evolve but still retain its core essence. Teatro has tweaked its menu many times over the years but remained consistent in the delivery of quality and service excellence that its customers have grown used to.
It was my absolute pleasure to get an opportunity to return to Teatro after so many years. As I walked in to the restaurant, I felt a rush of nostalgia and perhaps even a couple of déjà vu moments as the hostess walked us to our table. Expansive glass windows with views of Shaikh Zayed Road, old pictures of Hollywood stars, dark wooden tables, opulent plush seating and dimmed mood lighting – it was all still there. Teatro has managed to stand its ground when all around have given into the minimalist movement. You can hardly find any more chandeliers or a warm intimate ambience in Dubai restaurants anymore.
Teatro is a licensed multi-cuisine restaurant and truly has something to offer for everyone. It is well known for its sushi selection and for its Italian dishes. I have many favorites but I do not want to steer anyone towards a particular kind of cuisine. So, I am going to limit my recommendation to one starter and one main course; which are the Wasabi Tempura and the Lamb Shank.
The first is a platter of six, tempura battered jumbo shrimps which have a hint of wasabi seasoning. The batter gives a slightly sweet crunchy coating and the wasabi provides the soft prawns with a subtle fiery kick.
I love a good lamb shank and have never shied away from the opportunity to order one; whenever possible. I have tasted a traditional lamb shank stew. I have had a braised lamb shank Ragu and a lamb shank with herbed mashed potatoes but Teatro is probably the only place in Dubai where you can taste a Kashmiri lamb shank. Falling of the bone, tender meat which is slowly braised with a blend of ginger, garlic, onion, fresh tomato and aromatic Kashmiri spices. This has got to be the best way to combine Eastern Cuisine with Western cooking methods and it is reason enough for me to go back to Teatro soon.
The best restaurants are those which can teleport you to a faraway land. The sights and sounds of this place should captivate you and make you feel like the star of your own reality show or like royalty, if you would rather have it that way. This land that I speak of should be able to make you forget your work assignments, mortgage payments and traffic fines.
“Where would you like to be seated Sir? Would you like to see the drinks menu? Please take your time and I will be back when you are ready.” I was starting to feel a bit like a King myself, as I admired the tribal décor while these well-rehearsed lines rolled off my server’s tongue.
Since this was La La Land and we were all playing our part, I decided to be the King my server thought I was and decided to order the most ridiculous thing on the menu. The beef short ribs probably required the least amount of creativity from the chef and were probably the 2nd most boring thing on the menu (the first being my partner’s chosen dish). I still went ahead and ordered a full rack because it appealed to my extravagant Royal side. Also, I thought it may be an interesting choice at the time because I still remembered the Spicy Ethiopian beef I had enjoyed a couple of years back. These ribs however, were not spicy. They weren’t Ethiopian either. I don’t know where they were from. The restaurant had painted the entire menu with one gigantic African brush without specifying the country of origin. It was like going in to one of those restaurants serving ‘Asian’ cuisine and expecting to see everything from Sushi to fried crickets on the menu. Anyway, these ribs were tender and well cooked but the extra sweet sauce they were smothered with kept confusing me. This was such a British thing to do. This restaurant was African on the outside but deep inside it was just another restaurant that had tweaked its menu according to it’s clientele.
My partner ordered the Madagascar chicken. I thought it was a better choice than mine because we got to at know which African country the chicken had flown in from. I changed my mind when I saw it. The menu described it as a pepper and palm sugar spiced, roasted half chicken. It looked and tasted like one of those grilled chickens you can buy at Spinneys for 15 DHS. Except this one was only half a chicken and it was for 100 DHS. I am not a fan of sweet meats but was secretly relieved that the palm sugar mentioned in the description would give this otherwise boring looking bird some flavour. Couldn’t really taste it though. Maybe my senses were so overwhelmed by the sugar sauce on my ribs that I just couldn’t taste anything else. Maybe they had added all the sugar meant for the chicken to the ribs, I am not entirely sure. All I can say is that it tasted like roast chicken. Nothing more, nothing less.
This restaurant has a rating of above 4 on both Trip Advisor and Zomato so obviously, we just ordered the wrong things. I have to be honest, how other people feel about a place cannot determine what I feel about it. I would love to go back though, to give it another chance and order the right dishes. The environment, service and the entertainment were all top class (I did feel like a King, remember). The waiters would break into a song and dance routine every 15 minutes or so. One dude would pound the djembe (African percussion instrument) while several others would sing and dance with shakers in hand. The place had a great fun vibe to it. Sadly though, the food was not even close to what we had expected.
Every time someone says “GF Ferre”, I imagine super skinny men and women with chiseled jawlines strutting their stuff down a ramp somewhere at the Dubai Design District. The last thing I can think of is food. There is in fact an emotion of immense regret that takes over. I feel guilty for the last meal I had. My mind calculates the number of calories consumed on that day while simultaneously trying to figure out the number of meals I would have to skip to balance my impulsive eating habits.
That seldom happens though. I don’t skip too many meals. I just eat whenever and whatever I want to. As long as I make sure I don’t hear the names GF Ferre, Roberto Cavalli or Georgio Armani anywhere close to meal times, I am ok. All of these brands that remind me of super skinny people and make me feel accountable for every calorie I consume, also operate restaurants in Dubai. Ironic, is it not?
So now you know how I feel about dining at a restaurant that shares its name with a fashion label. That is precisely the reason I never stopped at the GF Ferre chocolate bar, despite secretly admiring its sunlit location at the MOE Fashion Avenue every time I passed by. I did always wonder why they added the word ‘chocolate’ to the name though. It kind of made it sound like an oxymoron. GF Ferre Bar might have worked better. No?
As if, accepting the fact that the fashion types actually ate at all wasn’t enough; having to process the fact that they ate chocolate confused me even more. It got to a point where I could hold it in no more and last Friday, I decided to stop by at this place to find out exactly what went on in there.
First of all, let me assure you that there were no fashion models inside. Mostly regular folks like you and me, trying to squeeze in a quick lunch between their shopping or just weighing in on Kanye West’s newfound love for Donald Trump over a bottomless mug of coffee. A part of me may have been slightly disappointed for not being able to spot any fashion types but I was mostly relieved. This was just another Friday in just another Dubai café.
Next, we had what could have been your average pasta with sautéed chicken, mushrooms and creamy white sauce but it was not. I could immediately taste the distinct Parmigiano Reggiano flavour. It takes at least 24 months to make this cheese. This long period of maturity and the special diet that the cows are fed on give this cheese its unmistakable aroma and flavour. This meant that work on this Penne Alfredo started at least 2 years ago. Let that sink in for a while. Now, let me tell you that it was almost worth the wait.
The Hell Boy was definitely one of the better-looking beef burgers I have ever seen. Part of it was due to the red beetroot sesame bun but part of it was due to the fact that it was so darn cute! It had a double beef patty, topped with caramelized onions and smothered with old fashioned American cheese. Taste wise, it was pretty good but not good enough to make my BEST 11 BURGERS IN DUBAI list and let’s just leave it at that.
Now that guilt I spoke about earlier was starting to set in so I decided to order a salad too. I realized later that the trick to eating like models was to order the salad instead of the main course and not in spite of the main course. I was really glad I ordered it anyway because it ended up being my favourite dish of the day. The Oganic Quinoa with Grilled Chicken had a unique flavour which I could attribute later to the sumac and chives. The feta added a creamy texture while the hazelnuts and pomegranate added a well needed crunch whenever it was needed. It also had grilled onions, baby spinach and the most amazing pickled beetroot to wrap it all up with a tangy aftertaste. If this is what fashion models ate, sign me up please!
The Banofee milkshake was almost as would be expected but I think I tasted some Lotus biscuit in there somewhere. Cheeky move, right? The Passion Fruit Mojito was made of muddled lime, ginger and fresh mint mixed with passion fruit bits and ice, which was then topped with sparkling water. The ginger was what made this drink work but I did wish they had added a bit more passion fruit in there. It was also quite limited in quantity but I figured that’s how much fashion models are supposed to consume so I pretended to be really happy with it. Next time, I may just stick to the diet coke.
So, my final thoughts are that yes maybe fashion brands can operate restaurants and perhaps their natural creativity may help them in coming up with some brilliant dishes at times. They are probably a lot better at making salads then they are at making burgers but when they do make a burger, it will be like an edible work of art. I also realized that fashion types don’t necessarily starve themselves to lose weight…..and neither should you.
Ibn Batuta mall was not the kind of place you would specifically go to for a meal. If you were in the mall doing your groceries or whatever, sure why not. At least that is what is what it used to be for me, until recently.
Please don’t get me wrong, It’s not that they ever had a shortage of options. The Batuta restaurants have a rich variety of cuisines on offer but still seems like more of a place you visit primarily to shop. If I want to eat at a restaurant in the neighborhood, I would rather go to the Marina or JLT but if the place absolutely has to be in a mall, it would probably be the Marina mall. The most probable reason for that may be – the view.
That is how Dubai has spoilt us. If it doesn’t offer a view of the water, a park or a beautiful skyscraper, it doesn’t seem that attractive. If it has none of those, the least we have come to expect is a terrace where we can enjoy this beautiful weather or at least some sunlight coming in from panoramic windows overlooking the city. I have become so used to the Dubai life that places without windows or a view make me feel claustrophobic.
How you may wonder has Ibn Batuta Mall become one of my favorite dining out destinations in Dubai? It’s because I have discovered the outdoor dining area which I never knew about earlier. Located at the China court, this is like a an oasis of fun and festivity in the middle of your mundane grocery trip. There are no extra ordinary views of the city or the water but the fact that you can enjoy al fresco dining in a bustling square surrounded by busy restaurants serving everything from Turkish, Indian, Chinese and Lebanese was enough to arouse my curiosity.
There were a couple of restaurants that seemed interesting but the one we decided to eat at that day was ‘Soy’. One of the reasons we decided to eat there was because it seemed to be looking down at the all the other restaurants! No seriously, the patio outside Soy was elevated 2 to 3 feet higher than the other restaurants around it. It seemed like the best vantage point for people watching which is our 2nd most favorite thing to do at a restaurant. Yes we are weird like that!
After seating ourselves, I quickly went through the online reviews. Food seemed to be rated higher with a couple of misses here and there but the service seemed appalling. “Good afternoon Sir!” said our waiter, just as we were wondering about the kind of mess I may have got us into. “How are you doing today?” he said with a smile while placing the menus in front of us. “We are fine, thank you!” we said in unison, feeling a little embarrassed for forming an opinion which clearly did not seem to be right.
We ordered the diced chicken with cashew nuts and snow peas along with the crispy beef with shredded bell papers and some brown rice. I will get to the food in a bit but please allow me to say that the fermented black bean chili sauce which accompanied the prawn crackers was the best thing that happened to me that day. It had a course texture, fiery kick and tangy aftertaste so unique that I do not remember the last time I enjoyed a condiment or sauce that much.
We have a habit of ordering the chicken with cashew nut at every Chinese and Thai place we got to. We have been at it for so long and have tried so many different renditions of the dish that we consider ourselves to be specialists of sorts. This particular dish was unique because we never tried it with snow peas before. I expected the peas to come out nice and juicy dotting the plate here and there but there were no peas to be seen. What it did have was whole baby peapods that looked a bit like edamame beans but tasted exactly like peas. The dish was closer to real Chinese than Indo-Chinese but we did not mind that a bit. There were no overwhelming flavors except for those of the lightly salted chicken and cashew gravy along with baby peas. Uniquely different but definitely a winner.
The magic ingredient in the crispy beef was the shredded bell pepper. It added a soft texture to the hard and chewy beef. When I say chewy I do not mean rubbery. It was still crisp and crackled upon first bite but took a while to chew after that. The sweetness of the bell pepper strips accompanied the beef like they were made for each other.
We weren’t too happy with our cocktails. The Mojito was a bit too sweet and the Pina Colada had a bit too much froth and they were both about 100ml short of the drinkable parts. Overall however, our experience was very good. We enjoyed the sun and al-fresco seating and there were lots of interesting people all around. The food was a 7 out of 10 and the service was good enough to make us go back for more.
I am a huge Asha Bhosle fan, I am. Yes, I may have only hard a few of her songs but the ones that I have heard (four to be precise) are in my opinion some of the best Hindi songs ever produced.
The first AB song I heard was ‘zara sa jhoom lun main’ from Dilwalay Dulhania Le Jayenge in 1995. It was the first Bollywood film that I watched more than once. I remember thinking that the singer could be slightly older if not 16 like me. Little did I know that she was 62 at the time.
The respect I have for this woman is huge. First, as one of the greatest Hindi singers of all time and then as an entrepreneur and business woman. She broke stereotypes and created record breaking hits but also managed to turn her lifelong love of food into a flourishing business. With branches in Abu Dhabi, Qatar, Saudi Arabia, Kuwait, Bahrain, Birmingham and Manchester, she quite literally seems to have taken the world by storm. Like many other great success stories however, Asha’s the restaurant can trace its origins back to Dubai.
To be honest, I have been to Ashas twice before and the food really wasn’t all that special. I returned this time because a couple of people had asked me if it was a good Indian restaurant and I didn’t want to base my answer on past experience.
Before I get to the food, let me say that I felt a bit warm and fuzzy whilst going through the menu. There were personal notes and anecdotes sprinkled throughout which explained Asha Jee’s inspiration for various dishes or took us back to where she had first tried a particular recipe. Personal touches like that might be the reason behind the restaurant’s exponential growth despite serving ordinary fare at extraordinary prices.
We ordered the Lamb Curry Awadh (classic lamb curry), Dhaniya Murgh (coriander chicken), Bhindi do Piaza (Okra cooked with cumin – seasoned with bishop seeds) and the Kebab Sultanpuri (pan fried spiced mint lamb cutlets). Our waiter asked us if we would like the food to be spicy and we said ‘Yes Please!’ in unison. I remember saying, make the lamb ‘extra, extra spicy please’, to which our waiter gave a reluctant nod of approval. He told us the waiting time was 25 minutes which made me very excited because it meant the food would be prepared freshly on site and not driven down from some central kitchen as someone had suggested to me earlier.
So we started with the very presentable and geometric appetizers (cone shaped poppadums) and colorful chutneys. I loaded a poppadum with what looked like a mango chutney and some mint sauce expecting an explosion of sweet and spicy filling but sadly, all I could feel was the different textures of the mango, the salted papad and the mint sauce. I’m not making this up – there was absolutely no taste at all. The achar (pickled mango) was however full of flavor and God knows we shoved plenty of that down our throats. We were hungry so we shut up and polished the plates clean, mango and all.
The lamb curry was a bit bland but the quality of the meat was good and the curry was not watery. It did have a distinct Awadhi flavor and despite not being a contender for the ‘best curry in the world’, it did the job it was supposed to do and I wouldn’t mind having it for lunch again.
The Sultanpuri Kebabs were the most creative bit of our order. The pan-fried lamb cutlets were stuffed with chopped onions and mint leaves and there was also a surprise filling of cheese in them! This was not bland like the lamb curry and was hands down the best dish of the evening. Despite It costing 70 AED for 3 little cutlets, it could be the only reason I ever return to Asha Jee’s restaurant again (other than satisfying my fan boy cravings of course).
It was pretty much downhill after that. I expected the coriander chicken to be some chicken laid down on a bed of coriander leaves or at least garnished generously with coriander and I expected it to be a bit spicy like we had requested multiple times. It was instead an over cooked, rubbery (once frozen) chicken floating in yellow cashew paste with no sign of a green leaf for miles. They did remember to add something sweet to it though (it could have jaggery). Needless to say, we could all brave not more than one bite of this delicacy.
The bhindi do piazza was once again bland. It was so bland that I wished they would have added some jaggery to it as well. Any kind of flavour would have been nice – sweet, sour, spicy or whatever.
One thing that I have to give credit for is that we asked for some parathas midway, after we unexpectedly ran out of nans and the waiter remembered to ask us if we wanted wheat or white flour parathas. This was the coolest thing ever because wheat parathas have such a home cooked feel to them. Also, it took about 4 minutes for us to get piping hot parathas after placing the order which was appreciable. So even though all nans and parathas were 14 AED a pop (I can get a whole paratha kebab roll with cheese down in Barsha for that much but that wouldn’t have the blessings of a living legend) they seemed worth that at the time.
Would I go back? I’m not too sure. Maybe not for the food or the service but definitely for the whole vibe and the atmosphere. After all, everyone does need a bit of Asha in their lives. 😉
This was not a steaming pot of broth on an electric flame or a few pieces of sizzling meat on a gas grill. This was a fully functional, desi kabab grill, complete with skewers and red hot coal right in the middle of our table.
I have been to a Mongolian barbecue in London where you can cook your food yourself (under supervision of course). I have heard of Japanese restaurants where you can cook your food literally on your table and I believe the Chinese Hot Pot is basically the same concept as well. Nothing however could have prepared me for what I experienced at Absolute Barbecues.
This was not a steaming pot of broth on an electric flame or a few pieces of sizzling meat on a gas grill. This was a fully functional, desi kabab grill, complete with skewers and red hot coal right in the middle of our table. They didn’t just plop the burning grill in front of us. It was placed in a groove so that only the top of the grill was visible above the table. The bottom of the grill was aesthetically concealed below the ceramic table.
Ok, so the razzmatazz and wizardry of the kabab grill was impressive but I wanted to see if the food was really as good as I had heard it was. I was told to get started at the ‘wish grill’ (a stir fry counter with a variety of meats on offer) while my tikkas and kebabs were being done. I requested for rabbit stir fry at the wish grill. Think of it like a softer version of chicken. A bit too soft for my liking so I decided to wait for my kebabs.
The rest of the food was very good but I would like to mention the barbecued pineapple and watermelon before I get to the real highlight of the evening. The watermelon was lightly seasoned with salt and the pineapple was seasoned with cinnamon, cayenne pepper and a drizzle of honey. The cayenne started at all off with a fiery kick while the caramelised honey and cinnamon followed by complimenting the tart sweetness of the fruit. This was an experience that I don’t have words to describe. All I can say is that everyone should try the grilled pineapple whenever they can.
The food as I mentioned earlier was very good but the reason we had such an awesome time was because of the way we were treated by the stars of the evening, Chef Bhumi and our waiter Wahab. One of our party was allergic to cow’s milk so we asked Wahab if there was any yogurt in the marination. Before we could say Absolute Barbecues, Wahab had gone to the kitchen and was back with Chef Bhumi who without us asking agreed to prepare a special marination without yoghurt. All this happened pretty fast and was followed up by Chef Bhumi living up to his promise so we all ended up enjoying our meal without the fear of having an allergic reaction.
Our waiter Wahab ensured that he made eye contact every time we looked up and he kept the meats coming at the same pace as we kept going. At the end of the meal, he refused to accept a tip because apparently its against their policies. In order to provide everyone with the same standards of service, the waiters at Asolute Barbeques do not accept tips.
I might not have agreed with the policy but I did respect it and I could see that it was working. Maybe the policy should be adopted industry wide. I’m not sure if it would work everywhere. I really don’t know and thankfully there was the dessert counter to take my mind off such serious issues.
I’ve always been a little envious of vegetarians. The power to say ‘No’ to a juicy burger (or a steak for that matter) puts them in a league above the rest of us mortals. That kind of self-control and resilience is unheard of in my circles, even though we do understand that vegetarians have a 12 percent longer life span than those who are not.
The funny thing is, they may not even be trying that hard. That revelation come to me as I nibbled on some mushrooms at Riso, the new vegetarian Italian kitchen in town.
Earlier, when someone said vegetarian food, I always pictured a raw carrot or a head of steamed broccoli but as the different items on the tasting menu were presented that day, I started to see vegetarian food in a completely different light.
So apparently, vegetarians don’t have any super powers at all (other than accidentally saving the planet perhaps). They don’t turn down a steak because of some great sacrifice to save humanity, they just know better. Why kill yourself by eating food that is harmful to you and the planet you live on when you have healthier options that can be just as appetising as your favourite non-veg options?
As a case in point, I love Pizza and I do sometimes get a little offended if it is not done right. If I begin to list down the number of restaurants that have destroyed my Pizza experience (including the biggest pizza chain in the world), this may turn into a completely different kind of post. The guys at Riso though, they get it. It was almost as if I had some divine connection with the pizza chef. There are a few others who do such pizzas in Dubai but that ultra-thin and crispy circle of perfection is what pizza dreams are made of.
So if you are not a vegetarian yet, you (like me) may have to do some soul searching soon and if you are one, well done – you guys had me fooled for a very long time. In any case, head down to the newly opened Riso Italian and discover this little gem for yourself.
PS Prepare to be surprised! If it looks like coffee and sounds like coffee, chances are that it may not be coffee at all. The Mushroom Cappuccino at RISO is actually the chef’s rendition of mushroom soup, served in a coffee glass complete with froth and all!
I may well have eaten a couple of thousand shawarmas in my lifetime so 20 or 30 more in the name of research were to do me no harm!
I may well have eaten a couple of thousand shawarmas in my lifetime so 20 or 30 more in the name of research were to do me no harm! I wish this article had space for more than 11 because I was absolutely spoilt for choice between the Lebanese, Syrian, Egyptian, Turkish and even Greek versions of the popular street food. I have listed my favourite 11 but by no means do you have to agree with me! In fact, I would love your comments and suggestions on places that I may have missed out. So without further ado, I present to you, 11 of the top shawarma joints in Dubai.
11) Barasti, Dubai Marina. Power House Wrap – AED 60.
Go ahead, judge me. Mishal did too. “You have lost it” is what she said to me when I told her that Barasti makes one of the best shawarmas in Dubai. “Never mind if it is good or not”, she said. “It’s not even a shawarma!” “Well technically it is a wrap and it has chicken in it” I told her. “That is exactly what a shawarma is” “So it doesn’t have heaps of garlic sauce or a pickle or grilled chicken from a rotating spit but it does have Japanese mayo and cheddar cheese and breaded chicken from a fryer! And who needs French fries in their wrap, not only do they take up space where there could have been more meat, they are not even remotely Arabic.” I think I won that argument; plus shawarma or not, who can argue with the convenience of a greasy wrap after a big night out, without making any additional stops on the way home.
10) Shawermania, JLT. Burger Shawarma – AED 20.
Hardcore shawarma fans and purists might put a bounty on my head for this but that is a risk I am willing to take. I believe in constant innovation. The only thing constant in life is change. If we can’t try new things, we just cannot improve or innovate. The guys at Shawermanaia have ditched the pita and saj for the burger bun. It is a strange combination that works. Your first impression is as if you just bit into a nice old Philly steak sandwich. As you explore further, there is an explosion of Arabic spices and garlic. You suddenly find yourself teleported to the land of falcons, sand dunes, camels and belly dancers.
9) IKEA. Chicken Shawarma
Klippan loveseat: check. Stockholm rug: check. Chicken Shawarma: check. This is probably the only Swedish shawarma on the list and like everything else Swedish, it gets the job done. They don’t cut back on the chicken or pretend that the French fries are made of meat like one pathetic (and famous) shawarma chain I don’t want to name. It has garlic paste, pickles, a few fries and chicken (lots of it). I never knew simplicity could taste so good.
Doesn’t matter how good your Tahina is or how much garlic you smother on the bread, if your meat is not of a high quality, it will show. The folks at Automatic know this. I would be upset if they didn’t because they have been in Dubai longer than I have! Expect perfectly charred strips of succulent lamb, creamy tahini sauce, coriander, some fries and slightly toasted pita! Mmmm mm mm. 😉
7) Filful, Box Park. Chicken Shawarma – AED 12.
Go for the place, stay for the taste. This is a hipster café/Beiruti street food joint and upscale Boxpark eatery with creative interiors all rolled into one. If you haven’t been or don’t like shawarmas, please do visit for an authentic Lebanese street food experience. It is the next best thing after hopping on a plane to Beirut.
6) Aroos Damascus, Muraqabat Street Deira, Shawarma meat or chicken – 6 AED.
More than half of you would not have heard of this place and unless you are brave enough to cross the bridge and land on Muraqqabat street near the Dubai clock tower most of you will never be able eat here either. I pity you all. You have not really had an authentic Dubai experience if you have not eaten at this Syrian restaurant in old Dubai. You will understand what I mean once you see the number of cars outside, or the 80 waiters doing laps between the cars, the kitchen and the 400 tables inside.
Tip: Take the metro to Salah al Din Station and just walk for 3 minutes if the weather permits.
5) YaSalam, JLT. Superfood Shawarma – 25 AED
The harmless looking pita bread that blankets the meat and pickles you hold in your hand carries 266 calories per 100 grams. Go ahead, google it. To put into perspective, you burn a 100 calories by brisk walking for 20 minutes. For times like this when some smart ass makes you feel fat and miserable and all you want to do is eat healthy even if it is just for a day or 2; read on. Lean chicken breast, quinoa, slices of beetroot and avocado, sundried tomato and balsamic dressing all wrapped in a brown multi grain bread. I burned some calories just by thinking about it.
Craving a late night shawarma? Do not fear if Zaroob is near or if you don’t mind travelling down to the World Trade Centre on Sheikh Zayed Road. Yes this place is open 24 hours and they really do make a killer shawarma. Authentic Lebanese flavors await, regardless of the time. Another high end joint from the new wave of ‘cool’ Arabic restaurants. Attracts families, office types and a younger crowd, the latter mostly after the midnight hour as they stuff their mouths with pocket sized meat delights before heading home to crash.
3) Operation Falafel, JBR. Chicken Shawarma in Saj bread – AED 20.
These guys take their falafels seriously and they also make one of the best chicken shawarmas in Dubai. The Saj bread somehow enhances the flavor of the garlic paste but there is less of it so it shines through without ever overpowering the rest of the ingredients. This results in a well rounded and balanced shawarma. This is posh street food, if there could be such a thing. Expect to see a cooler crowd than many of the other joints because of the location.
When you do go here next, please do order the traditional pizza. I know this article is about shawarmas but Zaatar w Zeit have adopted the Pizza as their own and it has now become more Lebanese than Italian. I know it has a super thin crust and heaps of mozzarella but I haven’t quite been able to figure out what makes this pizza as good as it is. Oh yes, and now the Shawarma. So if this Lebanese joint can make Sicilian street food it’s own, imagine what it would have done with Beiruti street food? PS It is also open 24 hours.
1) Al Mallah, Satwa. Lamb Shawarma -AED 7.
Nostalgia wins again! This used to be our go to place for shawarmas in college and not much has changed since then. Yes a lot of fancy joints have opened up since then and I also have a little more money to ‘live it up’ but the Al Mallah lamb shawarma still has no equal. Succulent lamb meat, a liberal dash of creamy tahini and fresh coriander with mint; a formula that has worked wonders for 20 or so years and continues to do so.
The minimalist menu consisted of some pages on a wooden board. Mishal was a little disappointed because there were no pictures on it. My wife is an environmental engineer and she doesn’t really need to look at pictures to order off a menu but we just couldn’t remember going to a Pakistani or an Indian restaurant where the menu had no pictures of food on it.
Disclaimer: This review will make you hungry and you may put on a couple of pounds just by reading it.
Last week’s brunch stirred up memories of my father’s old country house and all the traditional Pakistani food I sometimes took for granted in my carefree years. One of the problems with having a vivid imagination is that you tend to dream a lot but it is even worse that you often end up remembering every little detail after waking up.
Normal people dream of fantasy worlds with super heroes, fast cars and designer clothes but I mostly dream about food. Yes it is a little weird, thank you but I can’t really help it so I have learnt to accept it; this secret love affair I have with food. So this week, I dreamt of cardamom scented halwa (a dessert made of semolina, butter and almonds) chana (chickpea) masala and piping hot puffed up puris (deep fried flaky bread) straight from the gigantic karrahi (wok) at my father’s old house.
This is Dubai however and though I would love to fly down to Lahore for a quick breakfast at Abbu’s (my dad’s) house, harsh realities of living the dream life of a salary slave dictate that such trips cannot be taken on a whim. So I ended up turning to Zomato, my best online resource for information on food and restaurants in Dubai and performed a search for ‘Halwa Puri’. One of the results that popped up was for ‘Little Lahore’ a restaurant in JLT.
In reality, there is nothing ‘little’ about Lahore or it’s population of 10 million people. It is a bustling metropolis which attracts tens of thousands of people from smaller towns and cities, all adding to it’s vast selection of flavors but there are some dishes that are undeniably Lahori and among the top 3 is the traditional Lahori nashta (breakfast) known as halwa puri.
So my quest for this traditional breakfast (nashta) took us to Little Lahore and I remember we almost had to go back out again to read the name on the sign but decided to stay as soon as we saw some photographs of famous Pakistani folk singers and cultural icons on one of the walls. This was unlike most Pakistani restaurants in Dubai. Many of the new places have adapted their interiors to their changing clientele but you may still find pictures of food on the walls reminiscent of old desi restaurants in Dubai. Little Lahore was different. Clearly somebody had taken the effort to move on with the times. The clean lines and chic design could have been out of Wallflower magazine. Had it not been for a photograph of the Badshahi (King’s) Mosque of Lahore above our heads, we would never have felt this was a Pakistani restaurant.
The minimalist menu consisted of some pages on a wooden board. Mishal was a little disappointed because there were no pictures on it. My wife is an environmental engineer and she doesn’t really need to look at pictures to order off a menu but we just couldn’t remember going to a Pakistani or an Indian restaurant where the menu had no pictures of food on it. Ok, Ashiana by Vineet and Rang Mahal by Atul Kochhar had no pictures on the menu perhaps but restaurants owned by Michelin Starred chefs do not count.
There were 2 breakfast combos on the menu. One consisted of halwa (semolina and butter dessert), puri (deep fried bread), chana (chickpeas), aloo bhaji (stewed potato) and lassi (yogurt smoothie). The other came with a paratha (fried flatbread), Pakistani omelet, bhuna keema (pan roasted mince meat), achar (pickled baby mangoes) and lassi. We decided to go for one of each.
The puris (puffed bread) were divine but a typical Lahori might find the chickpeas and potato to be under spiced. We were sure that this was a conscious decision by the chef. Just as the modern interiors were meant to open up Lahori cuisine to a wider audience, the light spices of the Lahori Nashta were meant to make this breakfast appeal to a wider palate. This one change could make halwa puri Dubai’s go to post hangover breakfast meal. If Manakish is what everyone in Dubai craves after a big night out, halwa puri and chana is what they will crave for the morning after. Dubai now has an official breakfast and not only is it not McDonalds, it also happens to be vegetarian.
The paratha (fried flatbread) had a crisp external layer which gave way to the soft bread inside. A Pakistani omelette usually has diced tomatoes and onions and some fresh coriander. Thanks to the light spices, I actually tasted the egg and every vegetable in every bite. The mince was once again low on spices but I could taste the ginger it had been roasted with.
The yogurt smoothie (lassi) was available with either salt or sugar and we had one of each. Both variants were equally refreshing and were able to wash all the fried food down effectively.
This was not the meal that I dreamt of and it was certainly not the breakfast they served at my father’s old country house. I am not sure if a purist would enjoy this halwa puri or bhuna keema. Strangely though, we were not dissatisfied. My craving for traditional chana puri remains and I may very well have to fly down to Lahore to fulfil it but if this is a modern take on the traditional Pakistani breakfast, so be it. If little Lahore wants to do for post hangover breakfasts in Dubai what Zater o Zait did to post party 3 am hunger attacks, so be it.