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‘New Age’ north Indian food at Naya

Restaurant Review: Naya

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  • Avg. Cost per Person:

    175 Dhs
  • Location:  

    Jumeirah Beach Hotel, Umm Suqeim , Dubai
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Opening hours:
Daily 6pm-11.30pm

Phone number:
04 432 3232

DUBAI: Naya in the Jumeirah Beach Hotel is the only other Indian fine dining restaurant, after Ushna, in Umm Suqeim. Meaning ‘new’ in Hindi, naya is a term the restaurant uses to describe its food offerings. You might not find anything ‘new’ on the menu, but the way it’s prepared is quite new-fangled.

I opted for the non-vegetarian kabab skewer and sabudana chaat (sago balls cutlet) for starters. The former came in a miniature grill set, which made me wonder why it wasn’t served like that everywhere else. If you’re someone who likes their food steaming hot, this grill makes the cut. Additionally, if you’re craving Indian street style snacks, then the latter is a sort of celebration for the palate.

Refreshing taste

For the mains, I opted for the restaurant’s signature dish, sarson lobster masala with ajwain (carom seeds) pulao and malai kofta. The lobster was cooked in mustard leaf and had a very refreshing taste.

One of the waiters told us the ajwain rice is served along with the lobster as it helps to digest the seafood faster, making it a light dish.

For any Indian restaurant that serves Mughlai food, the malai kofta is the benchmark. I had to have to one. To say I was impressed with Naya’s version would be an understatement. Go for it should you visit the place. Incidentally, it also serves zaatar naan which surprisingly goes well with the dish.

It was time for dessert and as usual I had a problem deciding. Thankfully, the dessert platter made things easy. It had gulab jamuns, rasmalai, date kulfi and yoghurt-jaggery ice cream, the last of which was new to me but I relished every bite of it.

Besides the food, I was also impressed with the service at Naya. The restaurant was packed on a Tuesday (which is quite rare), but the attention to detail at every table by the waiters was remarkable. To cater to all 35 tables at once is a challenge, but the management seems to have mastered the art of rising to the occasion.

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