Dhaba Lane – Desi delicacies in the heart of the city

There are few concepts you won’t really expect to find in a Karama neighborhood, but we are just glad they exist. Dhaba Lane is one such place. Put together by some of the most brilliant and experienced people in the F&B industry, this quintessential Desi eatery offers a selection of creative dishes panning across street food, dhaba food, kebabs, the most loved Indian desserts and more.

Even the interiors at Dhaba Lane are reminiscent of an actual Dhaba, with highway milestones on the walls, colorful privacy curtains and a grand Tata truck showing off its frontal glory at the entrance. Read on to find out what we ate and what we loved >

Shikanji

Served in a treasure chest, this Amuse Bouche was a real refresher. Playing on the sweet, spicy, sour taste of lemon, this traditional North Indian lemonade uses dehydrated black lemon along with shikanji seeds and loads of spices to create this tangy drink.

I would choose to have a glass full of this one next time.

Kulhad di Lassi

A bestseller and favorite among all age groups, Kulhad di Lassi is served in a rustic earthern pot or matka, adding to the whole Dhaba-look. We tried the Kesar flavored Lassi which blended in sweet yoghurt with saffron and cardamom powder, but you can also go for the salted one with roasted cumin and spices.

As for me, I am not a very big fan of lassi, mainly because I find it too filling. Also, I would have preferred this plain sweet and slightly less dense in texture. But if you have the appetite for it and can still devour all the mains that follow, then definitely go all out!

Purani Dilli ki Papari Chaat

For our small plate, we tried Dhaba Lane’s take on Papari Chaat. Served in an upside down umbrella dish, this one came across as quite creative in terms of presentation. The papri was crisp and the yogurt mix in the chaat was lipsmacking.

I have never liked yogurt in its raw form, especially the sour one, but when it comes to all other forms of yogurt – especially the chilled chaat form mixed with sweet tamarind and spicy mint chutney and loads of spices, it is something I just cannot resist. Almost licked off every last bit from this plate.

Dahi Ke Kebab

This is one starter that has become increasingly famous in Indian restaurants around Dubai. Soft and gooey from inside, with a cool soothing texture, these yogurt kebabs were coated with panko crumbs, deep fried and served with a swatch of sweet chilli sauce.

While I expected them to be plain spicy, the stuffing had a hint of tempered curry leaves and coconut flavors, which gave it a slightly South Indian twist.

Tandoori Prawns

We moved on to the next starter with these gorgeous prawns. Coated and marinated in tandoori spices along with lime seasoning, these jumbo prawns were tandoor grilled to a golden perfection.

I loved their texture – juicy and crunchy at the same time, but what left me wondering was they weren’t very Dhaba-ish. In fact, these prawns had more of a fine dine appeal. But well, it’s always good to have a cross between fine dine and Dhaba-style food. Who makes these rules anyway?

Surkh Bihari Boti

These were my ultimate favorite. So much so, that I will definitely go back for these, and have the entire portion to myself. Bihari boti, in general, has always been my favorite – at both Indian and Pakistani restaurants. I was super happy these were a part of the Chef’s tasting menu at Dhaba Lane.

Literally melt-in-your-mouth, this spicy chicken boti tikkas are grilled with their homemade spices and make an excellent accompaniment to the lassi (just to keep off the heat). As for me, I can have these with the spiciest chutney on the side, and still keep my smile on.

Pudina Seekh

After the Bihari Boti, I wasn’t sure I will have another favorite, but I did. Presented in an iron styled plating, these tandoor cooked lamb seekh kebabs, made from velvety mince and a heavy dose of mint, were another example of melt-in-your-mouth goodness.

Had they been paired with some roomali roti, I could have totally had them as my main.

Gali Pani Puri Shot

Regular pani puri is way too mainstream for creative restaurants these days. Which is why the presentation as well as the ingredients play a vital role is setting them apart. These pani puri shots were rather different. Served in a cart along with three different flavored waters – regular green mint, a deep brown tamarind and a flourescent pineapple – they had to be eaten in a 2–step process.

First went in the potato and chickpea stuffed puri, followed by the flavored water, just like drinking a shot. These are a must must have.

Anglo Indian Bahar

It was surprising we were expected to still have place for a lot of mains. The mains started with this saag-lookalike called Anglo Indian Bahar. A spinach, tomato and onion gravy, this one came with a generous mix of roasted cottage cheese.

Almost like a palak paneer, but with a more creative name.

Mast Wala Keema Aur Chaap

The next main dish was a classic, uh, slightly conventional keema. Featuring both lamb mince as well as bone-in mutton ribs, this ‘keema pav’ came with a side of kaffir lime infused bread.

Quite flavorful, but slightly inconvenient because of the bones, I would have definitely preferred the mince-only version.

Dal Makhan Maar Ke

No dhaba food is complete without some dal. And this one was the king of all the dal varieties out there. First of all, let’s just appreciate how ‘well’ this dal is presented. Quite a stunner, no? Now, for the technique behind it. This creamy, buttery black lentil mash is actually slow cooked for 36 hours and smoked with charcoal to give it both, the authenticity and flavor of a typical dhaba styled dal.

A perfect accompaniment to rice as well as naan, this dal is an indulgence you wouldn’t want to pass.

For the bread accompaniments, we tried out a mix of pudina prantha, butter naan and mirch pyaz ka prantha.

Chenna Cheese Cake

Before we got our desserts, me and my plus one had a bet on which one we would be served. To our surprise, we got both the desserts we had pinned our hopes on. First up was the one I had my eyes for – the chenna cheese cake. Again, a favorite among fusion restaurants, this desi version of cheese cake had a rather light and glossy texture than a dense and creamy one that you’d usually expect.

Placed in a pool of malai rabdi, and topped with dried rose petals, this one was a true royal indulgence.

Tilla Wali Kulfi

Next dessert was what my plus one was hoping for. Flaunting an upped presentation, this desi favorite kulfi on a stick came with the whole dry ice smoke shabang. Kesar Pista flavored, this smooth and creamy kulfi was garnishes with tons of chopped pistachios and dried rose petals.

Seems to me, Dhaba Lane is quite fond of rose petals, aren’t they?

Here’s a humble thanks to Chef Jitender Negi for the wonderfully done meal from all 3 of us!

Dhaba Lane

Location: Opposite Spinney’s, Behind Park Regis Kris Kin Hotel, Al Karama, Dubai
Contact: 04 4573731

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