Savouring a modern Indian Iftar

Our hectic routines rarely leave us with any time to sit and admire Dubai's skyline, which is why an Iftar at Mint Leaf Of London, DIFC, is a good idea. Grab a window seat. If you are a fan of restaurants that have embraced the concept of an open kitchen, you will be happy to watch the chefs at work. On offer is a set Ramadan menu (non-vegetarian and vegetarian, Dh195/per person), served with biryani, Dal Makhani, naan, and cucumber and mint raita. Shall we?

Amuse-bouche: We relish bite-sized treats hence instantly fell in love with the Date and Dill Mousse atop the crisp, fried flour cracker. The slightly bitter tone of dill blended with the subtle sweetness of the dates and set the tone for the meal.

Starters: A little science (read: molecular gastronomy) enhanced the style-taste quotient of the Beetroot Khaman Dhokla, which came with a mustard chutney foam and a curry leaf garnish. Mustard is one of my favourite condiments. In this dish, it added a spicy-sweet touch to the pretty, pink dhokla. However, the coconut gel swoosh on the plate didn't work for us.

At times, the main ingredient of a dish may not really be the showstopper - as was the case with the Pan Seared Atlantic Cod and Aubergine Kalonji. Both the fish and vegetable came wrapped (rather, hidden) in a broccoli quinoa khichdi roll with a zaa'tar cream swirl.

Compliments to the chef - he made the quinoa (the super food with a blah reputation) gel with broccoli (ignored nutrient-rich veggie), whilst retaining the comfort element of the humble khichdi. Plus, there was Chilli Garlic and Onion Seed Prawns/Moti Kofta to savour too.

Mains: Malai Chicken Tikka/Paneer Tikka Roulade stood out for its fusion - makhani sauce for the Indian butter-chicken lover and lemony sumac sprinkled on naan bites for the Middle Eastern spice addict. Next up was Herb Crust Grilled Portobello in Creamed Moilee - I could have easily had a ladle full of the cheerful, yellow hued coconut curry. Cornfed Canadian Lamb Rack Medallion in Rogan Josh Jus stood out for its sharp flavours.

Desserts: Sans guilt, we took a bite of the Date Sticky Toffee, which reminded us of a brownie, but this time made with naturally sweet dates and boasting a rich, intense caramel flavour. It was served with a scoop of Date Ice Cream and Butterscotch Sauce.

Source: Khaleej Times