Indian food done right: Kinara by chef Vikas Khanna opens in Dubai

Innovative flavour combinations make the JA Lake View eatery a must-visit

Dahi ke kebab at Kinara by Vikas Khanna. Courtesy JA Resorts & Hotels

Chef, author and filmmaker Vikas Khanna's highly anticipated Indian restaurant Kinara has opened its doors in Dubai.

The restaurant, described as a "journey of the senses and an explosion of flavour", opened in the JA Lake View Hotel on Wednesday, October 2.

Ched Vikas Khanna 

Khanna was one of the first Indian chefs to bag a Michelin star for his New York restaurant Junoon – a now-closed outpost of which used to be housed at Shangri-La Dubai. Khanna’s culinary prowess is demonstrated by the lack of overlap between Junoon and Kinara’s 50-plus dish menus – even the breads and biryanis are different.

At Kinara, the ever-innovative Khanna offers an array of Indian dishes that combine his love for subtlety and spice in mouth-watering ways.

Sesame-crusted scallops at Kinara by Vikas Khanna. Courtesy JA Resorts & Hotels

A look at Kinara's menu

Menu highlights include the shakarkandi ki chaat - a tangy Indian street food - made of sandalwood-smoked sweet potato with cumin labneh and a strawberry-ginger dressing, and baked yogurt dahi ke kebab with medjoul dates, turmeric aioli.

Chicken momos at Kinara by Vikas Khanna. Courtesy JA Resorts & Hotels

Other interesting items include chicken momos served with a tomatillo olive salsa - a rare find in Indian fine-dining restaurants - and intriguingly, kunafa and sesame-crusted scallops with brown butter.

Main course offerings include classics like dal makhani and aloo-gobi dishes, alongside chicken berry biryani and boondi raita with refreshing pomegranate, and succulent tandoori lamb chop with mash.

Curries, meat dishes and biryani at Kinara by Vikas Khanna. Courtesy JA Resorts & Hotels

Seafood lovers will be tempted by the sea bass with spiced almond sauce and yellow mustard caviar, while vegetarians can opt for the cottage cheese roulade with a rich pistachio filling and tomato-clove sauce.

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