Tinu Menachery: peppermill

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Pepper mill is Dubai Mall’s first Indian restaurant. Located on the second floor,

Pepper mill presents a delicious array of colonial-inspired Indian cuisine in a spacious and elegant setting.

The ambiance is classy and has a royal charm. From the wall decor to the seating arrangement everything is a treat to the eye. Green tiled walls and wooden shelves decked with vintage telephone, table fan, still camera, miniature pepper-mill adds to the colonial regal charm.

The cuisine is equally colonial-inspired and present an array of inventive recipes and alluring flavors influenced by the bygone colonial era. This era has given rise to one of the most interesting cuisines we know – the Anglo-Indian gastronomy – which is nothing but a robust amalgamation of eastern spices and herbs into western cooking techniques.

We started off with a bowl of fresh & crispy Makhana that paved way for an elaborate culinary fare that was to follow.

For our drinks we had Coconut curry leaf Mojito and Orange ginger Mojito. I was pretty intrigued with how curry leaf would taste as a drink, and I must add I was in for a treat and was blown away with how the mojito tasted. It was very tempting and I went I for a second. In comparison to the coconut curry leaf mojito, the Orange ginger didn’t stand out much.

We also tried the Peppermill Shikanji and Lychee anardana. Peppermill Shikhanji is the perfect drink to ensure that you are ready to have a massive feast. Lychee anardana is an amazing drink to feast your eyes, especially the way it’s served. I love theatrics, so this was something I enjoyed looking at but not sipping on.

For our entrees we started off with Edamame and potato Dosa served with delectable tomato chutney. The dish is pretty innovative and fun. I loved the amalgamation of Bengali and south Indian cuisine. I love Edamame beans and eating it with Dosa blew my mind. It was a wonderful combination and the chutney was palatable. You must definitely try this out

Chicken Sev puri is a must have at Pepper Mill. It’s a burst of flavors and tastes amazing. I love how traditional chaat was given a makeover with the inclusion of chicken and sour cream. The fluffy cloud melts in your mouth with the savory flavor of chicken and crunchy puri making it a definite must have. Loved it.

The Chicken Lollipop at Pepper Mill isn’t your average chicken lollipop. You bite into a crispy tempura batter, but not into chicken but juicy sauce (drooling away) and then succulent chicken. The entire combination set my taste buds tingling. This is a must try.

We moved on to try the Grilled tangra prawns. You will see a bit of Chinese influences with soy sauce. Although I love sea food, this dish didn’t really make me go in for a second bite. However, my friend devoured it almost instantly.

The Lamd seekh kebab was a sight to behold. It was soft and succulent with the right amount of spices and was good.

The Chicken and pomelo salad is a treasure hunt. I loved the presentation. It was a mountain of greens and the surprise is when you dig in to find chicken and roasted plum and pomello. The salad has all of the elemenst of perfect crunch, juicy chicken, and the surprise elements of pomello and roasted plum. It is just perfect, fresh and tasted amazing.

For our mains we had Prawn Rangoon curry in combination with paniyarams and butter chicken with roomali roti.

Prawn Rangoon curry was beauty served in a bowl. The curry soaked prawns in coconut cream, was just perfectly spicy. I loved the consistency and aroma of the gravy and the prawns maintained its distinctive crunchiness without being overly soggy. We tried them with paniyaarams. Paniyaaram is a south Indian rice cake. The brown rice cakes were garnished with coriander coconut chutney and peppered with tomaoto powder or podi (as is called in south india).

On Ruchi’s recommendation, I tried the paniyaarams with the Prawns Rangoon curry. The result was an explosion of tastes. The creamy gravy along with the soft paniyaarams was an amazing combination and I’m glad I tried them both.

My friend tried the Butter chicken with Roomali roti. I feel Butter chicken ismt something that can ever go wrong, and at Pepper mill I didn’t have an ounce of doubt it would either. It was just perfectly thick and creamy with succulent pieces of chicken.

We also tried their Kalakhatta Chuski, which is the best way to cool off from the heat. It’s a classic slush that’d made from Indian Blackberry (commonly known as Jamun). Black salt and lime juice is added to enhance the flavor.

Chef Ashish Tiwari stopped by to hear our feedback about the individual dishes.Special thanks to Ruchi and Anurag– who ensured that we had an amazing time, and assisted us with our selection of food. I loved their service.

Peppermill also boasts a fabulous outdoor terrace to enjoy the lip-smacking fare with gorgeous views of the dancing fountain and buzzing Souq Al Bahar waterfront (but let’s hold on to that for the winters).