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Chef’s Table Menu at Punjab Grill | Venetian Village

This season’s Chef Table series is called the ‘All-Star Edition’ and it lives up to its name. Chef Sandeep Ail 7 course menu took us on an amazing culinary journey last night at Punjab Grill. His menu was innovative, fusing Indian flavours with flavours from other cuisines, it was interesting and most importantly it tasted incredible! To all the vegetarians out there, this one’s for you too! Each course included either a choice of a meat and/or seafood and one vegetarian option.

ONE - One Bite: The Chaat was airy and blended Indian flavours with a burst of raspberry. It was one bite of heaven!

TWO – A Teaser: I had the Avocado, Rajma Truffle Masala, and Makki Roti Crisps. It felt like an Indian take on a Mexican taco. The roti was made from corn, the avocado was presented as little fried fitters and the Rajma Truffle Masala was the vehicle that brought them both together. My partner had the Dibba Bay Oyster with Squid Ink Korma and Pearls of Coconut. This was an ode to the UAE (hence the gold) and their rich history with pearl diving (the coconut pearls). The presentation on this was stunning! The ice sitting below the oyster was coloured to look like sea glass. Wow!

THREE – Many Bites: Chef Ail explained that the flatbread was the star of this dish. The bread, made in-house, went through a lengthy process of at least 7 layers of dough lamination, producing a chewy, flaky, toasty flatbread with little air pockets. This bread is the star and the yummy spreads, of Crab Meat Tawa Masala and Pumpkin Chenchki, were there to let the bread shine.

FOUR – App: We ordered the Spice-Crusted Tuna with Mango and Watermelon, and the Duck Galouti with Foie Gras, Cherry, and Apple. Both dishes were excellent, but the duck stole my heart. It was a take on a traditional French pairing of duck/foie/cherry. The Indian galouti is traditionally made with lamb, but Chef Ail made this crispy patty with tender duck and a variety of Indian spices. It ate like a superb French dish with a hint of India.

FIVE – Main: Both the Munk Fish and Lamb Chops were fantastic. The munk fish had flavours from the coast with a sauce made from coconut cream and turmeric. The lamb chops were delicious with my partner was also raving about the rainbow carrots! Don’t get me started on how good the naan was!

SIX – Dessert: Both dessert options were not overly sweet which I appreciate so much. The chocolate mousse was smooth with aerated masala chai sitting atop of ginger cake.

SEVEN – Finale: We choose the Zaffrani (Saffron) tea. It came brewed with milk and the petit fours were a lovely finish to an excellent meal.


I know so many reviews of Punjab Grill mention the amazing service and I cannot write mine without agreeing. The service was exceptional!

The Chef’s Table Menu at Punjab Grill is AED 350 with the option to add on beverage packages from AED 200.
Reservations: 02 449 9839

Enter to Win!


When you enjoy 3 Chef's Table menus, and upload your receipts to https://www.adculinaryseason.ae/chefs-table/, you go into the draw to win the grand prize of a stay at St Regis Abu Dhabi worth AED23,000!
 



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