Anyone who dines out regularly will have noticed two nations’ cuisines that have been trumpeting their appeal more than most in Dubai of late: Mexican and Indian. With increased competition should come increased quality however, and Ananta, the new Indian restaurant in the equally new Oberoi hotel, has certainly got its house in order.
Design is contemporary over traditional and while a few extra nods to its heritage would be nice, the venue has some interesting touches. The central open cooking station – a feature in all restaurants of the hotel – is dominated by clay fired ovens, which allows the team to put on a show with naan breads being regularly, and expertly, spun in the air.
The restaurant pulled off something of a coup by tempting master chef, Rais Ahmed, out of retirement following a 40-year career with the Oberoi, and his menu reflects 28 states and 4,700 miles of the Indian coastline.
The Tandori prawns are big and meaty, marinated beautifully with kashmiri chilies and carom seeds and a perfect way to start your meal. Main courses come with your preferred grading of spices in small silver pots arched out across a banana leaf. Essential options for us include murgh makhani – a succulent chicken tikka dish, and a great little Goan fish curry that features perfectly cooked sea bass and an accompanying sauce that bridges sweet and spicy with measured assurance.
Finish your evening with a selection of creative desserts such as the gold sugar nest, saffron and rose petal biscotti, rhubarb jam, and while news of another Indian restaurant in Dubai may not be attention grabbing in itself, the quality on display at Ananta should be enough to guarantee long-term success.
Ananta at The Oberoi, Business Bay, oberoihotels.comAnyone who dines out regularly will have noticed two nations’ cuisines that have been trumpeting their appeal more than most in Dubai of late: Mexican and Indian. With increased competition should come increased quality however, and Ananta, the new Indian restaurant in the equally new Oberoi hotel, has certainly got its house in order.
Design is contemporary over traditional and while a few extra nods to its heritage would be nice, the venue has some interesting touches. The central open cooking station – a feature in all restaurants of the hotel – is dominated by clay fired ovens, which allows the team to put on a show with naan breads being regularly, and expertly, spun in the air.
The restaurant pulled off something of a coup by tempting master chef, Rais Ahmed, out of retirement following a 40-year career with the Oberoi, and his menu reflects 28 states and 4,700 miles of the Indian coastline.
The Tandori prawns are big and meaty, marinated beautifully with kashmiri chilies and carom seeds and a perfect way to start your meal. Main courses come with your preferred grading of spices in small silver pots arched out across a banana leaf. Essential options for us include murgh makhani – a succulent chicken tikka dish, and a great little Goan fish curry that features perfectly cooked sea bass and an accompanying sauce that bridges sweet and spicy with measured assurance.
Finish your evening with a selection of creative desserts such as the gold sugar nest, saffron and rose petal biscotti, rhubarb jam, and while news of another Indian restaurant in Dubai may not be attention grabbing in itself, the quality on display at Ananta should be enough to guarantee long-term success.
Ananta at The Oberoi, Business Bay