Overall Rating
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9.5 / 10
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Indian Extravaganza is equal to a dining experience at Jodhpur Royal. The high-end diner has yet again; set an incredible benchmark for all other Indian diners in this market. Gastronomy has recently been a great determinant and contributor for many Indian diners to rise and stick out. Well it is not fair to say that Jodhpur is one of them, but instead brings out more unique concept unseen to many.
To start off, a great zeal and attention is placed on presentation and preparation. All the dishes are fresh and made to order under the direct supervision of Chef Pradeep. The aroma in the outlet, speaks of it all. As many of you have seen on social media, the cute presentation of Indian snacks and savory using miniature items such as the traditional Hawkins pressure cooker #MyFavourite, rickshaw modeled serving dishes, matchless arrangement of drinks and many more are all unique presentation actions used to make the experience more diverse and exciting. No doubt gastronomy as mentioned is also a great contributor when it comes to presentation of food. |
Secondly, would be the location and décor of the outlet. I feel the choice of location is yet another point cruncher for team Jodhpur. The outlet is located in Roda Al Murooj, which is right opposite the Dubai Mall buzzing as ever and amidst residence and offices. Thus, afternoons are packed with corporate and office lunches and evening hours brings in a large crowd of resident casual diners. Despite the multitude of customer’s inflow, the outlet retains a high standard of cleanliness at all times.
Just as the attention on food presentation, the interior décor has no room for compromise either. The fit furniture and contrasting colors resembles the early era of Indian Royalty, which is a mix of turquoise and royal blue. My favorite aspect in the fit is the spiral staircase to the lower dining area and the golden pillars surrounding it. To me the pillars are the main reason, which adds the royal atmosphere.
As mentioned, the mesmerizing journey began from the time we stepped into the outlet with rustic, contrasting interiors, fits and well-adorned tables. Another highlighting aspect of the outlet I felt is the outdoor seating; simple with parquet flooring and a beautiful elevated view of Roda Al Murooj's property and the all the time star Burj Khalifa.
Just as the attention on food presentation, the interior décor has no room for compromise either. The fit furniture and contrasting colors resembles the early era of Indian Royalty, which is a mix of turquoise and royal blue. My favorite aspect in the fit is the spiral staircase to the lower dining area and the golden pillars surrounding it. To me the pillars are the main reason, which adds the royal atmosphere.
As mentioned, the mesmerizing journey began from the time we stepped into the outlet with rustic, contrasting interiors, fits and well-adorned tables. Another highlighting aspect of the outlet I felt is the outdoor seating; simple with parquet flooring and a beautiful elevated view of Roda Al Murooj's property and the all the time star Burj Khalifa.
The spectacular spread of Retro-Innovative was no doubt, a nostalgic journey with each dish speaking a massive history for it. We started off, with Pre-Starter, Jeera Khaari With Yogurt Herb Dip. This was by-far the best start, taking me back to my childhood days munching on freshly prepared ‘Khari Biscuit’. The starter comprised of flakey Indian puff savory topped with caraway seeds and was served with a chilled dip prepared from yogurt and pink peppercorns.
Next, Amuse Bouche were served on the table, another picturesque in the journey. It was a platter of Macaroon Chat ; a French-inspired Macaron stuffed with tangy filling & served as chaat with all the elements of sweet, sour, crunchy and chewy. The cream filling of the macaron is definitely capable of tantalizing your taste buds.
Next, Amuse Bouche were served on the table, another picturesque in the journey. It was a platter of Macaroon Chat ; a French-inspired Macaron stuffed with tangy filling & served as chaat with all the elements of sweet, sour, crunchy and chewy. The cream filling of the macaron is definitely capable of tantalizing your taste buds.
After the thrilling pre-starters and amuse bouche, we moved on to the much awaited array of Starters. Since there were too many options to pick from, my guest and I distributed our choices to three each in order to have our hands on all the signature dishes.
We began with, the chef’s Signature Beef Short Ribs, Aam Papad Glaze. This dish was a surprising combination of flavors that would literally melt in your mouth. The beef is braised for 8 hours and then tossed in a reduction made with Aam Papad, Tamarind & chilly paste. #MouthWatering
We began with, the chef’s Signature Beef Short Ribs, Aam Papad Glaze. This dish was a surprising combination of flavors that would literally melt in your mouth. The beef is braised for 8 hours and then tossed in a reduction made with Aam Papad, Tamarind & chilly paste. #MouthWatering
Our next starter was, Amritsari Fish 'N' Chips, Jalapeno Cream which was another twist to our culinary imagination of blending typical Indian spices to an English originated dish. This was a preparation of Codfish marinated overnight and panko crumb fried till crisp topped with cream derived from Jalapeno peppers. It was served with potato chips on the side
Next came in, a star-dish, Chicken & Chestnut Kulcha, Sumac Laban. The #Yummy preparation was mixture of Chicken Tikka & Water Chestnuts spiked with Caramelised Onions stuffed in Kulcha that is, dough made of refined flour & cooked in tandoor. It was served with Sumac Laban. This was our #Favorite-est starter and I must say, it was very thoughtful of the team to come up with such an interesting filling to the Kulchas.
Another, mind-blowing dish was the Achari Jhinga, Pan Grilled, Beet Carpaccio that wholeheartedly invited all the Tiger-Prawns lovers. This was Pan grilled tiger prawns marinated in lemon pickle marinade & served with beetroot carpaccio.
To sum up the starters, our last dishes were Raan, Ghost Pepper Brushed, Sesame Lavash #MumsFavorite and Desi Pesto Kabab, Raisin Malai, Popcorn Chutney #MyFavorite.
The Raan, Ghost Pepper Brushed, Sesame Lavash was a tandoor preparation of slow cooked braised lamb leg marinated with Chipotle Cream coated with 23 Karat edible gold leaves & Lavash bread for the crunch.
The Desi Pesto Kabab, Raisin Malai, Popcorn Chutney, was a soft and cheese snack prepared from Coriander, Green Chillies & Basil pesto galette stuffed with Raisins & Cream Cheese. This was grilled & topped up with chutney made from Popcorns.
The Raan, Ghost Pepper Brushed, Sesame Lavash was a tandoor preparation of slow cooked braised lamb leg marinated with Chipotle Cream coated with 23 Karat edible gold leaves & Lavash bread for the crunch.
The Desi Pesto Kabab, Raisin Malai, Popcorn Chutney, was a soft and cheese snack prepared from Coriander, Green Chillies & Basil pesto galette stuffed with Raisins & Cream Cheese. This was grilled & topped up with chutney made from Popcorns.
After indulging into each of the #FingerLickingGood starters, we were presented with Mango, Cranberry & Kaffir Lime Sorbet served as Palate Cleanser (to cleanse our tastebuds before indulging in the main course). The presentation of this dish caught me in awe, as the mini sorbets were presented in toy Hawkins Pressure Cookers #Adorable. The sorbets were made with Fresh Alphonso puree spiked with kaffir lime leaves & de-hydrated cranberries.
Our Main Course spread comprised of authentic Desi platters, that included;
- Miniature Pao Bhaji, Batata Vada, one adorable dish with my #Favorite Pao bhaji, that is slow cooked vegetables with spices & mashed till puree is attained and served along with Garlic butter seared miniature paos aka, buns. It was topped with batata vada (Potato Dumpling).
- Rich and creamy Daal Makhani, cooked with black Urad daal instead of Moong daal considering the diner’s appetite.
- Homemade Chicken’ Pinenut Poha, Sirka Pyaaz a preparation of boneless Chicken pieces stewed in gravy made with chicken stock & seasoning served over a bed of flattened rice & toasted pine nuts.
- Chur-Chur Kulcha, to compliment the gravies. These kulcha’s were loaded with cottage cheese, onions, chiiles and cumin seeds and was cooked in a tandoor. It was served crushed with hands so that the diner loses count and keeps munching on the crispy kulchas.
And finally, it was time for the #MuchAwaited Desserts, even though we were stuffed with all the delicious food.
We started off with a classic, Lotus Treacle Tart topped with Salted Butter Scotch Ice Cream. It was a #SuperRich dessert platter with British Trecle tart flavored with Belgian Lotus biscuits and wasserved with salted butter scotch ice cream #LotusFanGirl
Next came in, another #DessertStory of the traditionally prepared Saffron Jalebi, with a #Modern-ized Mascarpone Rabdi. The jalebi’s were beautifully presented on a metal tree inspired from Cherry Blossoms to look like a ‘Jalebi Tree’. The Jalebi were crisp on the outside and soft inside and went perfectly with the cold mascarpone rabdi. Delicious is in every bite!!
I’d say don’t miss your chance to indulge into this divine-full extravagant Retro Innovative journey.
We started off with a classic, Lotus Treacle Tart topped with Salted Butter Scotch Ice Cream. It was a #SuperRich dessert platter with British Trecle tart flavored with Belgian Lotus biscuits and wasserved with salted butter scotch ice cream #LotusFanGirl
Next came in, another #DessertStory of the traditionally prepared Saffron Jalebi, with a #Modern-ized Mascarpone Rabdi. The jalebi’s were beautifully presented on a metal tree inspired from Cherry Blossoms to look like a ‘Jalebi Tree’. The Jalebi were crisp on the outside and soft inside and went perfectly with the cold mascarpone rabdi. Delicious is in every bite!!
I’d say don’t miss your chance to indulge into this divine-full extravagant Retro Innovative journey.