SpiceKlub, the much-admired molecular gastronomy specialists from Mumbai, India, has recently opened its first establishment outside India in Dubai.
Offering classic vegetarian Indian dishes, the franchise is a casual dining, family-friendly restaurant, which aims to “serve authentic North Indian cuisine, with a molecular twist”.
Best known for its North Indian classics, delicious street food, and deconstructed desserts, SpiceKlub is now championing molecular cooking techniques — giving the cuisine a unique edge while retaining the traditional flavours.
“A franchise of the well-known namesake in India, SpiceKlub is a leading name in molecular gastronomy in Mumbai. We are delighted to announce the launch of SpiceKlub here in Dubai and we hope to take the legacy a notch above,” says Mohit Bhojwani, Owner of SpiceKlub Dubai.
According to the restaurant’s head chef Harshal Tanawade the offerings are distinct. “At SpiceKlub, everyday comfort food recipes and street food renditions are presented in a completely distinctive style — enhancing the attractiveness of the dish,” he says. “The menu includes reinvention of old-school dishes such as Pav Bhaji, thick vegetable curry prepared in butter and served with a soft bread roll, Chaat Dhokla, a Gujarati breakfast dish derived from fermented batter of rice and chickpeas, served as a savoury snack and Vada Pav, deep fried potato patty with coriander and spices, that are sure to impress.”
Signature dishes include Bombay Pav Bhaji Fondue, traditional pav bhaji served in a fondue pot, and Delhi Papdi Chaat, dough wafers mixed with chickpeas, boiled potatoes, tamarind paste, and yogurt. Many dishes are presented in extraordinary fashion including test-tubes, beakers, dry ice and several other unusual vessels and elements.
SpiceKlub is open daily from 12pm to 4pm for lunch and from 6:30pm to midnight for dinner. It is located at Location — Bur Dubai, Shop 2, Al Rafaa C building, Mankhool. To book call 04 393 1233 or visit www.spiceklub.com
mhealy@thenational.ae
