Molecular gastronomy is no more unfamiliar terminology for all Dubai humans,it has been a trend for the last few year and who doesn’t like to have a culinary experience which not only tantalize your taste buds but stuns you with some magical appearance.
This new block amidst of a many culinary joints claims to give you a modern fusion of Indian and Middle Eastern cuisine with contemporary presentation. Even after all the hype of dry ice and molecular gastronomy puffery I still endorse the point that taste shouldn’t be stayed behind with all glamour and magical occult and let me tell you fortunately Tableya is a place where they have taken this point very seriously..Bravo!!!
This place is stylized in a quirky turquoise color,wall to wall pictorial art,comfy sofa and vintage vibes surely fascinates you. Catering both smoking and non smoking area, let you to dine according to your comfort.
Welcomed warmly by one of the main chef. Manoj Radi and their staff, we were excited to start our culinary journey and to see what the hype is all about. Our session started with many appetizers like
- Zaatar Papdri with Burhani Dip
- Molokhia Cappuccino with Jeera Bicsuit
- Hanging Wada Pops
- Butter Chicken Fatayer
- Turkish Lehmah Kebab
- Marina Beach Fish
- Pani Puri Shots
Zaatar papdri with burhani dip is something am going back for,molokhia soup in cappuccino style along with jeera biscuits reminds you British style tea. A common street food wada pao presented in hanging style in shape of pops makes it a new way to eat without mess. Chef radi has spent some professional time working in Oman,so he has incorporated the flavors of middle east with indian taste very mindfully, Butter chicken fatayer and turkish kebab are the best examples. Pani puri served with different flavors of shot but only original flavor could do justice with the taste.
In main course we got to try
- Dabbawalla 2017
- Lamb Shank Shuwa
- Smoked Butter Daal
All three of the above dishes not only impressed with the presentation but tantalized your taste buds and fills you to content stage. Dabbawalla brings you old memories when people used to use steel lunch boxes for their lunch, in 2017 this dabba filled with creamy textured bhaji with buttery soft buns and desi salad, every year they have a change menu concept for it,isn’t amazing? Now, lets talk about Lamb Shank Shuwa, am not a big fan of meat but this lamb shank was so soft and delish that sharing it with my partner was not an easy task.
Over here dessert is being named as anti dessert, you get to taste dessert with unique combo without having a sugar rush.The presentation was again on point with a theme of valley.Who can think of a gulab jaman with orange,but yes chef Radi a brilliant mind behind this,stuns you palates with this unique combo and not to forget mango rasmalai. Other dessert was kunafa cheesecake rich,creamy cake topped with kunafa and served on a bed of saffron infused milk. As expected,both presentations gave us a visual treat.