Renowned chef Anil Kumar has launched Memsaab in Dubai’s Jumeirah Lake Towers.
The cuisine offers a modern touch to traditional Indian curries, tandoors and desserts. Giving prime focus to wellness, most of the dishes are prepared using the freshest produce and no/less oil. Some of the chef’s signature dishes include Lucknowi Lamb Kebab, Mutton Korma Badami, Giant Portobello Mushrooms with pickled spices cooked in the Tandoor.
The kitchen also promises to offer gluten-free, lactose-free and vegan dishes to suit diner’s dietary requirement on an advance notice. Most dishes are presented/ plated live in front of guests for a complete culinary experience.
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“The humble profession of cooking took me around the world to more than 20 countries, helping me garner in-depth knowledge of various cuisines and create my own culinary delights,” said Chef Anil Kumar, culinary director of Memsaab.
“I am ecstatic to introduce my restaurant that exhibits my passion and experience. The menu reflects diversity of food/cooking styles that will satisfy taste buds of every guest or nationality. Dishes are prepared with real and artistic flair by my team and myself to offer a fresh, healthy and yet delectable food.”
Being environmentally conscious, Memsaab extends its efforts within the restaurant to minimise wastage. The restaurant does not serve Hammour on the menu, which is in line with Dubai’s initiatives to preserve Hammour from extinction. In addition, the restaurant sources products that are eco-friendly such as the compressed smoke free charcoal from Australia; to prevent any carbon/toxic trace going into the food.
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