Impeccable indian cuisine at PepperMill DFC

Serving top notch Indian cuisine with arabian influences, Peppermill in Dubai Festival City pleases not just your palate but is also visually appeasing with its private dining spaces which you can take a pick from and to make things more interesting they are named after cities such as Kolkata, Delhi, Mumbai , Madras and few more leaving you to enjoy sweeping views of the festival city fountain in its magnificent dining areas.

For starters, we feasted on the nest which are masala pea crusted chicken dumplings plated on the notes of a nest smothered with barbecue tamarind sauce and yogurt. Loved the concept of using peas as a crust but though the filling was delicious. i found the dumpling to be slightly on the harder side but the sauce made for the perfect accompaniment.

The tomato shorba soup is a must try , as it combines the goodness of fresh tomato and coriander soup which is delicately poured on a mixture of butter poached vegetable, raisin ratatouille and pao crisps which bears semblance to croutons.

My undying love for seafood is quite inevitable in my posts, so the kataifi prawns had to be ordered who are dressed to impress as you can bite right into the crispiness of the prawns which is coated with kataifi , a middle eastern pastry and when accompanied with a dip off chilled mango salsa that contains heavy chunks of mango, i could eat the whole dish on my own.

If you love juicy kebabs grilled straight from the tandoor oven, and if you would like to sample a piece of all kinds, then opt for the gymkhana selection which boasts succulent pieces of malai tikka, chicken tikka, korma cheap, seekh kebab, ajwaini fish, jingo balai and grilled potato. It was hard for me to pick a favorite as all were truly delicious and had a well balanced spice level.

i always wanted to venture out to Nepal but i would just have to be satisfied with Peppermill bringing a taste of nepal to me with its gorkha chicken, chicken cubes are stir fried in a spicy meld of spring onions, coriander and black pepper.The chicken cubes were nice and tender and since this dish is a lot more on the drier side, it can be eaten on its own or if you prefer with roti.

The nail roganghosh was the deserved winner of the night with braised baby lamb shanks showered with thick gravy and cooked in an assimilation of kashmir fennel, kashmiri chill and yoghurt stew that lends flavor to the aromatic curry. The meat fell so softly from the bone being tender in nature and packed with flavor.

The chicken biryani has us craving more as fragrant basmati rice meets with curried chicken and comes together in a pot of fragrant spices of cardamom, cinnamon, pepper and lots more to gratify your senses.

Sweetness comes in platters as well so what was plated? The gulab jamun which makes sense to be on the menu as it is one of the favorites of the community. Though it was a little bit on the sweeter side for me, the gulab jamun melts in your mouth as it is accompanied with apricot and prune confit and mandarin rabdi which lends added sweetness to the dish.

The coconut cream and pepper corn pannacota was extravagant as the pannacoata is floored with strawberry granita, spiced fennel , thandai milk crumble and star anise flavored apricot compote.Though this dish is heavily cream based,i found to be it nice and light on the palate and a custard like texture.

Coming to my favorite, after all its always nice to save the best things for last, the kesari rasmalai , an indian version of cheesecake paired with the fragrant aroma of saffron.This dish gets its flavor and richness from saffron and its nutty flavor comes from a mixed assortment of pistachios and almonds.

Peppermill Menu, Reviews, Photos, Location and Info - Zomato

share post to: