Abu Dhabi: In an attempt to increase its client base, a popular vegetarian eatery in the capital has taken a bold step — it’s gone non-vegetarian.
The Samrat Restaurant in the Tourist Club area, behind the Abu Dhabi Commercial Bank main building, has incorporated a host of exciting non-vegetarian delicacies to its menu. We decided to give their kebabs and curries a try.
The chicken tawa kebab (Dh38) was a good start. I loved the rolled minced chicken kebab. It was mildly spiced and the taste was just right for starters. The Surajmukhi chicken kebab (Dh38) was a tad disappointing and did not tick the right boxes. The meat patties were rigid and reeking in oil. It was difficult to slice through the kebab with a knife.
The menu has many interesting items for lovers of mutton. There are about 11 different preparations on the menu and some of the dishes are unique, you won’t find them featured on menu cards of other restaurants. For example have you heard of a dish called the Indian Railway mutton curry (Dh35). This dish harks back to the Raj days. It was very popular in the eastern part of Uttar Pradesh when the British were involved in laying railway tracks in that region. The dish, cooked in tamarind and vinegar, was much loved by the colonial masters for its taste and also its durability – it had to remain edible during long train journeys. Other exotic dishes include urad gosht – lentil with mutton, kheema aloo hari mirch – spicy mutton mince and potatoes and Bombay baida curry (egg curry).
Unlike mutton, both chicken and seafood had limited varieties. We ordered the regular chicken tikka masala (Dh32), but the difference here was that it was largely free of oil or grease. There was no cream in the dish which is the reason it the gravy had a homemade feel to it. From the seafood section, we tried Sorse Bata. This popular Bengali fish preparation was interesting and prepared in a delicious, spicy mustard gravy. The Goan Prawn Curry (Dh55), however, fell short of expectations. Prepared in coconut milk, this traditional curry was bland and the tangy and spicy flavours associated with this dish was missing. The chicken biryani (Dh35) at Samrat was sumptuous. The rice was cooked to perfection and packed with aroma. The restaurant uses chicken drumsticks in preparation because according to them chicken breast is dry and does not absorb spices easily.
Samrat also serves a variety of desserts. From kulfi falooda, gulab jamun to rasmalai there’s plenty of choice. I recommend the soft, mouth-melting gulab jamuns (sweet dumplings) served warm in a cocktail glass. Equally special is the Punjabi Till Bugga – seasame seed balls made with milk and sugar.
Overall, Samrat has done well and is sure to find favour among meat lovers.
We recommend: Chicken tawa kabab, Indian Railway Mutton Curry
Details:
Meal for two: Dh100-200
Location: Tourist Club,
Abu Dhabi
For bookings: 02-677 6799
Timings: 8am to 12am
