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When Indian food merges with world cuisine

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When Indian food merges with world cuisine

The temperature in Dubai might be dipping, but it still is pretty hot outdoors. And I was craving something light and cool, and my mind kept hinting on pudina (mint, in Hindi).

Published: Thu 1 Oct 2015, 12:00 AM

Updated: Wed 28 Oct 2015, 1:42 PM

Chinese bhel, paneer-stuffed mushrooms are dishes you wouldn't think to find on a menu of an Indian restaurant, but lo and behold, it is an Indian eatery and you can't really predict what it has to offer.
 
Mostly a weekend spot, or on days you just want to eat a filling vegetarian meal, I'd say Kamat restaurant in Mankhool, Bur Dubai is a place you might like. I walked in for lunch on a Saturday, and the place was packed - couples, kids, families, friends catching up; it was the nice kind of bustle. They do not make reservations, so you can either show up well before lunch-time, or cross your fingers and hope there's a table vacant for you.
 
The temperature in Dubai might be dipping, but it still is pretty hot outdoors. I was craving something light and cool, and my mind kept hinting on pudina (mint, in Hindi). 
 
Spanning across 14 pages, listing about 80 dishes (of appetizers, mains and desserts) I was as confused as you would be, trying to find your way without GPS. But the staff at Kamat did a good job of helping me navigate through the menu.
 
 
Straight from the kitchen
 
My eyes landed on the Pudina Paneer Tikka, which is a skewer of diced cottage cheese marinated in mint+curd chutney, with a few slices of capsicum in between. I had to have it. The Stuffed Mushrooms seemed appetizing too, so yes, I'd have that too. It was mushroom stuffed with a mixture of some more mushroom, cheese and light Indian spices.
 
The Pudina Paneer Tikka was disappointing, but the Stuffed Mushrooms were spot on - rich, creamy, with hints of spice.
 
Stuffed mushrooms
 
Chinese Bhel
 
And then the waiter suggested I try the Chinese bhel - a dish of fried noodles, mixed with cabbage, spring onions, and a hot and sweet sauce. The last time I ate Chinese bhel was on a tiny street in Bandra, Mumbai. It used to be my go-to snack back home and yay! I've found it in Dubai too. Life is sorted. (P.s. this is just a way more hygienic, cleaner version of Chinese bhel ever.)
 
While water quenched my thirst, I needed a more substantial drink. A glass of masala chaas (spiced buttermilk) was sure to cool me down. I fell in love with chaas even more after I found out that my favorite Indian warrior king in history, Shivaji, drank quite bit in his day. Next I had to try the lassi (drink made with sweetened curd), too. This time around I ordered for the Kesar Lassi (saffron lassi). While the chaas was mild, the lassi had that brilliant kick in every mouthful.
 
(L-R) Masala chaas, Kesar Lassi
 
For the main course, I decided on a garlic and cheese Kulcha (North Indian flat bread). It was the best thing I've eaten in a while. Cheese are garlic, hands down, is the safest, most delicious combination. The waiter  then suggested I try the Vegetable Lahori (onions fried in a batter of gram flour, mixed in a bowl of curry). I could've skipped this one.
 
While I kept figuring out what was served, the waiter, Laxman, was the kindest, he knew what went into each of the dishes, and he explained the meal wonderfully.
 
Cheese and garlic kulcha
 
 
I also wanted to try the Aloo Paratha, right, (bread stuffed with spiced mashed potato) because it's a dish you find in most Indian households and restaurants. I was curious to find out if Kamat prepared it any differently. To my delight, they did a pretty good job of it - did I mention it was doused in butter -  and the heavens rejoiced!
 
It's a sweet life
 
To wrap it all up, for dessert, I asked for Malai Kulfi Falooda (ice cream, with flavored falooda noodles, topped with a sweet syrup). It is another favorite street food I've eaten in Bombay. Naturally, it was a must-try. It did have all the elements in place, but it made me miss the cold bowl of goodness back home.
 
Angoori Ras Malai  
 
And lastly I tried the Angoori Ras Malai (tiny balls of cottage cheese, doused in a rich milk sauce of cardamom and saffron). Oh my! This one did justice to the entire meal.
 
Would I return to Kamat? Definitely. After all, I still have another 70 dishes to try...
 
Verdict: Don't be afraid to try anything on the menu
 
Must-try: Stuffed mushrooms, garlic and cheese Kulcha, Angoori Ras MalaiCost for two: Dh100
kymberlee@khaleejtimes.com 



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