Masala Craft

From Time Out Dubai Eating Out 2007 The menu at this smart restaurant is unintentionally hilarious with sections such as ‘cool hues’, ‘non-vegetarian brushes’, ‘salt water’ and ‘side palates’. But the food is seriously, and very intentionally, good. The bhindi amchur (ladies fingers mixed with mango powder) is sensational and the paneer patrawalla – cottage cheese marinated with green masala and wrapped in a banana leaf – is pleasingly light. Tasty too is the masoor seekh (lentil kebab) but the aloo katlyan (sliced potatoes tossed with red chillies and curry leaves) isn’t as memorable. Side dishes are variable. The naan bread is a tad too chewy while the roti doesn’t get accolades for authenticity due to its ultra-thin appearance but does the job when it comes to scooping up dips. Pass on the oddly-titled bomb Bombay and instead round off proceedings with a doll-sized portion of lagan nu (baked custard with a lemony kick) or a generous scoop of wonderfully rich, creamy kulfi. Prices aren’t the lowest in town and the kitchen is prone to the occasional stumble, which can result in a lengthy wait for your order to arrive. That’s fine if you’re planning a long lingering lunch, but not if you’re ravenous or in a rush. Yet despite these gripes, Masala Craft still gets our vote. Service is unobtrusive yet sound and most dishes are impressive. Masala Craft bridges the chasm between Dubai’s pricey Indian top-end restaurants and Bur Dubai’s budget joints.

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