Image Credit: Supplied

As I walked down the path towards the award-winning Jodhpur for a late iftar, Indian instrumental music and moonlight set a mood fit for a royal experience. The newly appointed chef Dhan Singh has curated a special Ramadan menu, combining the flavours of Indian delicacies and adding a contemporary touch to the lavish spread.

We started with an array of dates including ones with cheese, sesame seed and chocolate, signifying the traditional manner of ending a fast. It was immediately followed by Jodhpur’s signature chaat macron — something that makes you crave for more just before it’s over.

Opting for the vegetarian menu, very soon a mini-tricycle made its way to the table with the first starter, a chilled Gul Gul ka Chaat. Chef Singh beautifully brought together different chutneys on a platter and spread spicy, cold fried pakodas (fritters). He did the unexpected when he removed seasoned yoghurt from the dish using modern molecular gastronomy and garnished it on the platter — definitely stealing our attention.

The other starter was a classic falooda with almond milk and rose syrup. If you’re a falooda-lover, you’re certainly going to relish the change of the famous dessert as a cold starter.

Moving on to some hot appetisers, the first was a traditional spicy masala poha (flattened rice) with a Mexican touch of Portobello mushroom, followed by fried kebab filled with yoghurt and garnished with a berry dip. The last course was a paneer barrel stuffed with creamy spinach. The three dishes were a perfect marriage of sweet and sour.

Our meal was conventional Mughlai, but, with a modern twist. The mint risotto and the Baccancini makhani were clear winners. Unlike your usual spinach risotto, the chef’s special was a perfect blend of the Italian rice, complimented by Indian spices. The buttery makhani gravy was as striking in its presentation, with tender, soft paneer-like balls melting their way through your taste buds.

Additional sides included a basket of breads, a steaming bowl of vegetable biryani accompanied by raita and dal makhani, a classic we absolutely cannot miss.

Bringing our seven-course meal to an end was a sumptuous dessert platter — a mouth-watering combination of mango mousse seasoned with cold mango mousse puffs, a hot gulab jamun and freshly made Gulkand (rose jam) ice cream. Especially ordered from India, the ice cream brought together flavours of rose petals and sugar, a rich delight to conclude the delightful night.

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Check it out!

Jodhpur — Royal Dining

Cuisine: Indian

Price: Dh199 plus taxes for the Ramadan menu.

Timing: 7pm until 10pm

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— Simran Kanal is an intern with Gulf News tabloid!