5 unusual Indian dishes you need to try
We visit top Dubai restaurant Mint Leaf of London, to test out five exciting dishes that beat the hell out of a boring butter chicken.Peter Iantorno December 7, 2015
Here at EDGAR, we’ve always been fans of Indian food – there’s just something about the spice that makes it exciting.
However, with admittedly basic knowledge of the cuisine, we often find ourselves ordering the same old ‘safe-bet’ dishes that we know we’re going to like.
So, seen as food is all about discovering new tastes, we headed to DIFC-based Indian restaurant Mint Leaf of London and asked Head Chef Vivek Kashiwale to recommend five interesting dishes to spice up our usual order. Here’s what he came up with.
Starry Night Chicken Kebab
Malai chicken breast, cuttlefish ink, starred with sesame seeds, beetroot brush and mint chutney.
A visually striking dish, the ‘Starry Night Chicken Kebab’ takes elements of the classic Malai chicken and gives it a modern twist with the use of black cuttlefish ink and a streak of bright pink beetroot.
EDGAR says: A surprisingly subtle flavour considering the striking presentation using ink, beetroot and edible silver leaf.
Adraki Lamb Chops
New Zealand lamb chops with Mint Leaf baby potatoes.
Served on a bed of crushed new potatoes, these lamb chops are marinated in a fragrant herb and spice mix before being grilled to medium rare.
EDGAR says: The tender lamb chop has a sweet, smoky flavour and is cooked absolutely perfectly.
Pulled Chicken Pista Kofta
Nutty pistachio korma, beetroot crisps.
Melt-in-the-mouth pulled chicken served in a nutty pistachio korma sauce with crispy fried beetroot stands.
EDGAR says: A wonderfully rich, creamy sauce is the perfect compliment for the soft pulled chicken dumpling. A great alternative to classic korma.
Mincemeat kofta studded with lemongrass, lamb curry.
Spiced lamb kofta infused with lemongrass, served in a tomato-based lamb curry sauce with crispy fried onions.
EDGAR says: Inventive presentation with the lemongrass acting as a lamb bone - and it tastes even better than it looks, with the deep, spicy yet fresh flavours of the curry shining through.
Crispy baby potatoes with sweet yoghurt and tamarind chutney.
A vegetarian street food dish popular in Northern India, Aloo Chaat is typically made using diced potatoes fried in spices. At Mint Leaf, the dish is made using whole baby potatoes, fried until crispy and served with sweet yoghurt, tamarind chutney and finished with a few fresh pomegranate seeds.
EDGAR says: The potatoes are crispy on the outside, fluffy on the inside and a perfect carrier of flavour for the sweet yoghurt and tamarind chutney.
Details: All these dishes are available at Mint Leaf of London, DIFC. Visit mintleaf.ae