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Mumbai to Goa at Grub Shack

Restaurant Review: Grub Shack

GN Rating
  • Cuisine:  

    Indian
  • Good for:  

    Families
  • Credit card:  

    Yes
  • Avg. Cost per Person:

    75 Dhs
  • Location:  

    Building No.41, Dubai Healthcare City, Oud Metha , Dubai
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Recommended:
Potato chops, beef croquettes, firecracker shrimp, beef chilli and Gemma’s chilli crabs

Opening hours:
Mon-Wed 11:30am-11:30pm; Thu-Fri 6:30pm-midnight

Phone number:
04 448 9095


Dubai: Very few communities have impacted the Indian gastronomy the way East Indians, the ethno-religious Roman Catholics inhabiting Mumbai and swathes of India’s west coast including Goa since the 15th century, have. A good place to sample some of their best creations in Dubai is the newly opened Grub Shack at Dubai Healthcare City.

Run by two community ‘insiders’, Mario Mascarenhas and his wife Gemma, the Goan-shack style restaurant with a live band playing most evenings, karaoke, a bar-style drinks counter and a Kulfilicious stall to boot, does have the appeal. Yet food, personalised by the Mascarenhas, is what drives hordes to the restaurant.

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Since there were a couple of vegetarians amongst the six of us, we started with the very Goan potato chops. For the meat lovers, the soft and delicate breaded potato patties, with a crisp brown outside, came stuffed with homestyle cooked minced beef. The same thing came with a delightful blend of cheese and chutney for the vegetarians. Equally good were the beef croquettes, made of lightly spiced minced beef and coated in breadcrumbs for a shallow fry.

However, the surprise package was the firecracker shrimps. Light and crisp fried before being tossed in a spiced and tangy creamy ‘firecracker’ sauce – the dish is a bestseller. For vegetarians, the surkh lal aloo tikka, baby potatoes made in a fiery homemade surkh powder marinade, comes recommended as does the dal tadka and the bhindi masala.

If meat is not a problem then gorge on the Fugias, the famous East Indian deep-fried, fermented and slightly sweet ‘balloon’ bread along with the mains like the beef vindaloo or beef chilli fry. The vindaloo, a top Goan favourite, will pique your palate with its tanginess but the beef chilli stir-fried with onion, capsicum and potato will more than make up for it.

However, the dish that deserves a special mention is Gemma’s Chilli Crabs – tossed in a wok with green and red bird’s eye chillies and a stunning sweet and spicy sauce. It’s a work of art.

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