One restaurant I can pay justice to while reviewing are those serving Indian cuisine because I can relate to all the familiar flavors on the tip of my tongue and my knowledge of ingredients used in Indian food are far superior than my limited expertise in cooking techniques of an International cuisine. I have no shame in admitting I love eating at Indian restaurants even though I use same spices at home to cook a dish on everyday basis. It is the progressive approach of Chefs in Dubai to fine-dining to transform a mundane dish to something so classy while maintaining the roots attract me to visit their restaurants ever so often. And I am so glad Jodhpur is added to the list of Indian restaurants I have begun to admire for the food they cater and hospitality they bestow.

Having opened about 7 months ago, Jodhpur has created quite a buzz on social media in a good way. Albeit, I stepped in with an open mind. As you’ll enter you’ll find the interiors dim and cozy during the night-time with chandelier infused lighting throughout the restaurant. The ambiance is relaxed and a cross between traditional and contemporary for perfect date-nights cum family dinners.

Chef Pradeep Khullar wants to bring modern Indian cuisine to the forefront minus the hoo-hah there is about molecular gastronomy. He wants his diners to revisit and take a trip down the memory lane with every dish they taste from Jodhpur’s menu, narrating us a story from his past behind each item he has carefully curated. The presentation at Jodhour boasts modern flair – evident in Macaron chaat stuffed with a filling carrying the explosion of sweet, tangy, sour flavors we relate to an Indian chaat. Or in case of the pre-starters, a Jeera Khari gets arrived on a mini metal auto-rickshaw to get the conversation started on how most of us have either dipped into a cup of chai or just eaten as a snack. After that, every dish appeared at our table was a treat to our eyes first and to the taste buds later. I love how the Chef has incorporated ingredients from the world over with Indian food layering them all in a very clever way. Jodhpur does a very intelligent medley of labneh and ricotta kebabs coated with rose ash and spiced with sumac. Although a concept of serving cold kebabs in a fine dining restaurant sound eerie to many, a light as air combination of creamy hung curd, ricotta and crisp dehydrated rose petals are actually quite addictive revealing a gentle local flavor. Jodhpur is synonym to royalty, a throwback to Maharajah life right from the medieval period. Drawing an analogy here because the restaurant’s raan gosht is every bit magnificent, a goat leg marinated for more than 8 hours in chiptole cream is what is Chef’s twist to opt a Mexican element in lieu of dried red chillies in a very traditional Indian dish. 

The food at Jodhpur is all about returning to our grandma’s kitchen  and carrying similar flavors in our food without the extreme dissection leaving the diners confused. All the while, Chef told us how he consider children as the biggest critics as they give him an opportunity to improvise. Little A was my protagonist that night, polishing off every bite from pre-starters and appetizers which is a good sign; it only shows how child friendly the restaurant is even though it may be a fine-dining. 

Here’s a sneak peak of Jodhpur’s menu which entwine the home spun flavors with a modern Indian cuisine – 

Macarons stuffed with sweet and tangy chaat flavors.
Macarons stuffed with sweet and tangy chaat flavors.
Achari Jhinga - Pan grilled tiger prawn marinated in housemade lemon pickle, served with beet carpaccio
Achari Jhinga – Pan grilled tiger prawn marinated in housemade lemon pickle, served with beet carpaccio
Raan Gosht - Braised goat leg marinated in chiptole cream and cooked in tandoor.
Raan Gosht – Braised goat leg marinated in chiptole cream and cooked in tandoor.
Labneh and Ricotta Kebab - flash fried ball of creamy labneh and ricotta with rose dust.
Labneh and Ricotta Kebab – flash fried ball of creamy labneh and ricotta with rose dust.
Palate cleanser - Mango sorbet spiked with kaffir leaves and de-hydrated cranberries served in a nostalgia prompting pressure cookers.
Palate cleanser – Mango sorbet spiked with kaffir leaves and de-hydrated cranberries served in a nostalgia prompting pressure cookers.
Miniature Pao Bhaji - slow cooked mashed vegetables with miniature breads.
Miniature Pao Bhaji – slow cooked mashed vegetables with miniature breads.
Murgh Maska - classic butter chicken with chicken tikkas and paprika quail egg served with chur-chur kulcha.
Murgh Maska – classic butter chicken with chicken tikkas and paprika quail egg served with chur-chur kulcha.
Kesar malai kulfi made by reducing milk and mixed with dried nuts, saffron and cardamom.
Kesar malai kulfi made by reducing milk and mixed with dried nuts, saffron and cardamom.

For more details, visit their facebook page.

Venue : Jodhpur, Royal Dining
Where? : Al Murooj Rotana, Al Quoz.

Disclaimer : We were invited at Jodhpur for the purpose of the review. However, with the food that just speak for itself, all the above views and story remain my own. The last image of Malai Kulfi is provided by the restaurant and includes the part of our meal.

Jodhpur Menu, Reviews, Photos, Location and Info - Zomato

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