The chaat trolley at Tresind is an example of molecular gastronomy and innovation within Indian cuisine in fine dining restaurants.
Khan: I do agree that it is difficult to find and stick to an ‘Indian fine dining’ venue that ticks all the boxes; however this is not because of the lack of Indian fine dining venues in the market. Dubai’s food and beverage scene is constantly growing; people like to try new things and therefore rarely visit one outlet that often.
Joshi: Fine dining restaurants, are institutions where you do not dine in every day. There has to be a charm factor and creating a memory out of the experience. Most people walk into fine dining restaurants with a set expectation and it should not be that way. The chefs too take a safer route in offering the norm and are client-driven.
Do you face any challenges when it comes to Indian food?
Khan: Competition in Dubai for restaurants and, specifically in Bur Dubai and the surrounding areas is fierce. The price factor in this area is definitely an important topic.
Rane: In Dubai, the competition among Indian restaurants is extremely stiff. There are several options to suit every price bracket. You find restaurants that focus on Indian cuisine originating from a particular region, while others offer the best of everything or cuisine with a ‘strong Indian influence’. There are too many options and as a result, diners are spoilt for choice.
Issa: A number of new restaurants, catering to different sets of clientele is emerging, and competition is there. At Maharaja by Vineet, the challenge of being in a competitive environment is relatively small. Our signature, fine-dining restaurant is unique, as it is the only Indian restaurant in Saudi Arabia by a Michelin-starred Indian chef.
Joshi: “Expectations from the native Indians” — I could write a book on that! However, as a generalisation, most Indians dine out to quench their hunger and leave satiated with meaningful, memorable tastes that they can relate to; rather than an inquisitive diner who is exploring newer realms and cuisines. As a chef we have to be mindful of creating a bridge between creativity and acceptability.
Any advantages of serving this specific market?
Khan: Dubai is a well-known trade route within the Middle East; therefore it is quite easy to find specific ingredients. The spices, meat and fish markets have an array of products and are well-stocked. Having a large Indian community with shops catering specifically to Indians helps greatly as items are specially flown in for the consumption of UAE’s Indian residents.
Issa: The Middle East, with its close proximity to India, not only makes hiring skilled chefs who know the right cooking techniques an easier task, but also makes sourcing of authentic ingredients and spices effortless.
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