THE CURRY CLUB

I’m happy to say that Angar has finally reopened and it’s better than ever. The menu was a mix of small bites, dishes from the tandoor, curries, and biryanis. Each dish was clearly labelled with allergens/key ingredients, which makes ordering easy if you have any preferences. They can easily cater to different spice levels. We took advantage of the perfect temperature outside and settled at a table on their terrace. The service throughout the evening was exceptional. The staff were well trained on the details of each dish and were able to handle the many questions being fired off by my curious friend.

The Avocado chaat starter was a fresh take on traditional chaat. The heat on this dish was subtle at first bite but began to build the more I ate. This dish nailed it on both taste and texture. The Punjabi Crispy Soft-Shell Crab was served with a sour and sweet chutney and a mint chutney. It was all about the tasty sauces with the starters! The Tandoori Malai Phool was a delicious roasted cauliflower dish. The cauliflower picked up a smokiness from the tandoor that took this dish to another level. The taste of the Chicken Tikka was just as vibrant as it looked on the plate.

For first main course was the Old Dehli butter chicken. This was not your average butter chicken. The gravy was rich with a deep tomato flavour and had the juiciest pieces of charred chicken inside. Pure deliciousness! The Lamb Shank Rogan Josh was so tender that it fell off the bone at the sight of my fork. The lamb shanks are braised for eight hours in an open fire and it’s evident in the gravy that this dish is a labor of love. The Prawn Biryani was full of plump prawns and the fluffy rice was speckled with crispy onions and buttery roasted cashews. It was a wonderfully tasty dish.

Desserts that aren’t overly sweet have a special place in my heart. Every meal should end with a little bit of sweetness. The Mango Lassi and Boondi Cheesecake fit the bill. The Boondi cheesecake was made from cottage cheese and sweetened boondi, which I learned are a form of fried chickpeas. The consistency of the cheesecake was slightly drier than a traditional American-style cheesecake with a subtle fresh cheese flavour. The boondi gave a great pop of crunch to the dish.

Angar is an upscale Indian restaurant in one of Abu Dhabi's coolest hotels and they've managed to keep the price point very reasonable. The highest priced dish on the menu is AED 88. Angar is delivering on quality, taste and value. Bravo!

Starters from AED 35 | Tandoor dishes from AED 42 | Curries from AED 42 | Desserts AED 35

Reservations: 02 656 0600

Rebecca Rouen

December 2021