SpiceKlub, the much-admired molecular gastronomy specialists from Mumbai, India, are now in Dubai too
Offering classic vegetarian Indian dishes, the restaurant is a casual dining, family-friendly restaurant, which aims to “serve authentic North Indian cuisine, with a molecular twist”.
“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.
Restaurant interiors are traditional in style with artistic paintings on its walls. Inspired by molecular gastronomy, SpiceKlub aims at creating a fusion Indian taste with each dish served. The menu for us was set by the Chef.
To start with, they served 8 types of chutneys on your table in a chai glass. All of them were delicious. Along with chutnies they served Rumali cheese pappad- it was a mixture of rumali roti, pappad and cheese. An innovative style of serving a simple papad.
After that comes the Pani puri- which was perfect. The green chutney was served in a testube and the sweet chutney was served in a syringe. Presentation wise I would give 10/10 but i think they they should serve little more chutney.. 😀
Pav bhaji fondue- this was the best dish for me. Perfectly cooked, creative presentation.
Vegetable & Beetroot sphere- these bite sized starters were really good.
In drinks, they served us- Peru Mouse, Mango on the rocks, Ice sphere & coconut water with assorted caviar. All four drinks were quite refreshing. Presentation wise again 10/10.
In the main course, there was Paneer tikka masala, Daal Makhni, Biryani & Anardaana Black salt Raita. Also there were four types of breads- Lachtha Paratha, Chilli Cheese garlic Naan, Missi Roti & Sun-dried tomato Naan. We loved everything. They had maintained the simplicity & authenticity of flavors.
To end up with … we were served desserts.
First one was Bubbling Kulfi- the kulfi was freezed at a 190 degree celcius & was served with chocolate, rabdi, blue berry, caramel and red berry sauces.
Second one was Paan Mousse- frozen with liquid nitrogen and garnished with edible rose petals. It was really a unique way of serving Paan.
They had added some of the fusion desserts in their new menu … like Rasgulla cheese cake … a must try .. it’s as good as it looks …. scrumptiously delicious … then their is also Mothichur Magic … a beautifully innovatively presented authentic desserts 😍😍😍😍
Overall a decent restaurant with unique presentation and taste.
We really want to thank Mr. Wantson, Manoranjan & the entire team of Spiceklub for hosting us.