Peppermill Indian Restaurant – The Dubai Mall – Review
Peppermill Indian Restaurant – The colonial joint for the love of food!
During the past few decades, food has seen many changes which have changed the way we think about it. From the simplicity of ingredients to the intricate technique oriented molecular gastronomy, food has come a long way to be where it is today, nothing short of an art on the plate.
Dubai with many of its offerings has set the records straight with the fact that it is quickly on the way to be a foodie destination on the gastronomic map of the world. There’s an immense increase in the type of cuisines that are offered and the hunger to try something new is ever increasing.
The newly opened Peppermill Restaurant at the Dubai Mall is the first Indian Dine in Restaurant, at the iconic destination, promising to bring the best of Indian cuisine with mesmerizing culinary feats fit for the Maharaja.
On a trip to discover the true offering of the newly opened Peppermill Restaurant, we headed to the Dubai Mall. Located at the second level in a quieter spot of the Mall, Peppermill Indian Restaurant has dominant colonial vibes, taking inspirations from the bygone era with colonial charms set in each and every element of the restaurant. From ceiling fans, wicker chairs, and worn-out mirrors on the wall to the oxidized flatware, mechanical copper figurines, colorful tiled floor to the extensively creative menu, it exudes with the allures of the earlier nineteenth century of the colonial sub-continent.
Serving a delectable Indian menu, the restaurant brags authenticity finding roots in the colonial Indian times. In a nutshell, the colonial Indian cuisine finds most of its inspiration in the use of delicate spices, new techniques of cooking that were otherwise scant in the traditional cooking methods and the introduction of the use of vegetables indigenous to the UK. Commonly knowns as the “Anglo Indian” cuisine, or the food style prevalent in communities such as the Goa-Portuguese and so forth the colonial Indian cuisine blossomed with the mingling of religious influences facilitating different kinds of cooking traditions in the culturally rich and diverse sub-continent. But it is not merely limited to that. The same techniques and flavors that are used in the Indian cuisine today are a fallout of that time and culture when Colonial forces and the staggering Mughal Empire collided in a cultural big bang that changed the social course of the history.
As we got comfortably seated, a culinary vaudeville entertained us. We started with the tangy and delicious ‘Kalakhatta chuski” (a sweet and sour sorbet of typical Indian origin) which was an instant mood booster and took us 900 miles away into the south-east Asian summer. Next came two more drinks complete with drama and flavors. Lychee anardana burst with the exotic flavor of lychee peppered with pomegranate seeds. On the other hand Valley of flowers, had a subtle taste with a captivating dancing flower in the middle.
After a well engaging performance of the drinks, our starters made their way to our table. A variety of north/south Indian street food was our spread including Chicken Sev Puri, Calamari Kurkure, Tangra prawns, Edamame and potato dosa, Aloo Tikki and Prawn shorba – soup. Our favorite was Edamame and potato dosa for its simplicity and experimental essence. We also loved the Prawn shorba soup which delicately maintained a balance between spice, acidity, and softness of the prawns. It is a must-try dish at the restaurant.
For the main course, we tried the Rangoon curry with paaniyaram and the quintessential Mutton biryani. Now both the mains deserved accolades, for many reasons. The Rangoon Curry is a beautiful concoction of spices served with Paaniyaram complicated bitesize steamed dumplings made with black lentils and rice batter. It is a dish you are not likely to find in many Indian restaurants and it’s a must try for everyone. The Mutton biryani was impressive! Being a connoisseur of biryani I also cook it every now and then at home and the mutton biryani at the Peppermill had a particular homey feel, where the winning touch was the balance of flavors and spices.
No meal is complete without dessert and to bring an end to our very special colonial Indian journey, our dessert the Rasmalai cake was an absolute winner. A rather unexpected combo of Rasmalai base (reduction of milk) with a chunky sponge cake topped with laddo and cream… The result was a sweet surrender to the soft delicious bite that fills your mouth with a something very different yet it feels right. We recommend you leave a room for it…
With a congenial staff, a delectable menu and lots of interesting feats, Peppermill at the Dubai Mall is a lovely venue to enjoy a cozy evening with friends and family or after a long day of shopping.
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