The name is a misnomer, and an enormous one at that. Genuinely, who’d trust you on the off chance that you let them know that the Mint Leaf of London is basically an Indian restaurant. Not only the name, its advanced and chic adornment is additionally far expelled from the look and feel of subcontinent eateries. For good measure, I thought, on the grounds that Mint Leaf figures out how to be tasteful without the supports of enlivening themes and live traditional music, but convey extraordinary Indian nourishment with a genuine kick and expectation.
The atmosphere and contemporary parlor and bar settings are to the extent that whistle about as the food as the restaurant is roosted on the fifteenth floor of the Emirates Financial Towers, DIFC, and offers stunning perspectives of Dubai, including the Burj Khalifa from its floor-to-roof windows. Like their leader restaurant in London’s West End, the Dubai branch additionally has a cautious private lounge area and outside territory to have little gatherings.
We were welcomed with a warm grin and demonstrated a table close to the window, not a long way from a lively live-cooking station manned by head culinary specialist Vivek Kashiwale, who has worked in a string of top–notch restaurants in the UK and knows his specialty, I set out say, in the same way as few others.
The best dish comes right on time in the midst of the starters; tandoori sheep hacks marinated in ginger, yogurt and coriander and presented with mint infant potato. I have had many varieties of sheep hacks, yet I can let you know that nothing verges on the Dh90 Adraki sheep cleaves variant. The ginger-marinade not just added a blast of flavor to the dish, additionally kneaded the meat to such an extent that it fell off the bone with next to no inciting.
Pretty much as delightfully distinctive was Aloo Chaat (Dh45) which included firm seared potatoes with sweet yogurt and tamarind chutney.
The primary course menu is very thorough and incorporates firm top picks, for example, kadhai paneer, dal makhni, lobster tails, Punjabi chicken masala and biryani, yet we settled for Duck pepper sear (Dh125) and Saag Gosht (Dh95).
The duck bosom threw with shallots, curry leaves, peppers and pulverized dark peppercorns tasted wonderful yet the saag gosht was a setback as the spinach sauce was excessively rich for my loving.
No such frustrations in the treat segment. Naturally in this way, I can’t choose what I ought to suggest all the more unequivocally – the debauched rasberry stuffed chocolate mousse with summer tree grown foods stew and spiced cocoa dust or the mango and enthusiasm cut with candy-coated mythical beast balls, cardamom wafer and khoya crumble.