DUBAI: A visit to Peshwa, an Indian restaurant in Karama, is like taking a trip to India’s second most populous state, Maharashtra. Traditional paintings and pagdis (headgear) adorn the walls while the tables are inlaid with classic sari fabric. The message is clear – you are about to embark on a Maharashtrian culinary journey.
Without wasting much time, I ask Shriya Joshi, the restaurant owner, to suggest what she thinks are must-haves.
In no time, the drinks arrive and it’s the Kokum Sarbat (Dh7), Kairi Panhe (Dh8) and Solkhadi (Dh8).
Kokum Sarbat, as the name suggests, is a drink made from Kokum fruit (sour apple). Said to act like an antacid, this Sarbat is sweet and sour and makes for a perfect drink on a sunny afternoon.
The Solkadhi does not excite me, however. Also made from Kokum, this time it’s mixed with coconut milk, a dash of green chillies and garlic. Thankfully, the chillies and garlic are not over-powering, yet it’s not a drink I would order from the menu.
But the Kairi Panhe (a raw mango drink) works well for me. It is made from raw mango, but don’t be misled, thinking it will be a sour drink. A good amount of jaggery and a dash of powdered cardamom bring good sweetness and flavour. As we gulp down the drinks, some amazing starters make their way to the table.
Paat Wadi (Dh10) is a lightly spiced and steamed finger snack made of gram flour. For those who like dhokla, this one comes close to looking and tasting like one.
Kothimbir Wadi (Dh12) plays magic on my tastebuds. It is made from coriander leaves in a gram flour mixture which is then steamed and deep fried to crispiness. Served with red chutney, this starter is simply lip-smacking.
Then I turn my attention to Sabudana Wada (Dh9). It is a deep-fried dumpling of soaked sago, diced potatoes and roasted peanuts. Served with yoghurt the sago is well cooked, making the wada soft inside. Its crispy exterior, however, gives the much needed crunchiness.
The restaurant also offers a range of seafood delights. We settle on Prawns Tikka (Dh30). Marinated in ginger-garlic paste and garam masala, the prawns are cooked in a coal fired earthen pot. No oil is used to prepare the tikka.
The Pomphret Fry (Dh26) is equally exciting. The fish marinated and shallow fried on a griddle or tawa is very well done.
Finally the main course arrives and it’s the Kombadi Wade (Dh28). The dish consists of five wadas made from five types of flour and is served along with a thick coconut-based chicken gravy, mixed with ginger-garlic paste. This is simply a must-try, not only because it tastes superb but also because it’s a top representative dish of Maharashtra, and arguably the most recommended one.
For dessert I go for Mastani Mango (Dh15) – a mango milk shake served with a dollop of mango ice cream. The milk shake also comes in rose flavour served with a dollop of vanilla ice cream. It’s delicious and a perfect way to end a great meal.
Details
Meal for two: Dh100
Location: Karama near the Post office
Timings: 9am-3.30pm, 6pm-11.30pm
Days: Saturday to Thursday
Friday: 9am-11.30am, 1.30pm-3.30pm, 6pm-11.30pm
Call: 055-856 4661/04-379 5520
