A Molecular Gastronomy Journey at Signature by Sanjeev Kapoor

Tucked away in the Melia Hotel in Bur Dubai, Signature by Sanjeev Kapoor is a modern Indian Fine dining restaurant where each dish of food encapsulates a story. Dim lighting, gold accents, and Feng Shui elements make this the ultimate romantic fine dining setting.

Something I had not seen before in Dubai was Signature’s Live Interactive Kitchen; which Signature’s Chef Aatir explained was created for pre-arranged groups to interact with the chef, have a 5-course meal prepared exactly as per preference, and learn the tricks in creating that favorite dish. This is by reservation only.

20170421_193338To start, a stand of several kinds of Indian poppadums were served with mango salsa, mint and coriander chutney, pink pearlized baby onions, and a tomato and onion salsa; overall, it was a nice way to initiate us into the meal. This was accompanied by a sweet and sour passionfruit, mango, and mint mocktail.

20170421_193629The amuse bouche was the “vegetarian egg yolk” meant to be popped into the mouth and left to linger until a gentle bite into it releases a delightful burst of mango and passion fruit in a molecular gastronomy style sphere.

Our soup was an interactive preparation whereby the steaming hot chicken broth was poured into the bowls that included a mid-sized sphere with puffed boondis. As Chef Aatir poured the steaming hot broth, the ball slightly melted, leaving a trail of red from dehydrated tomatoes flakes. We had to break open the sphere to emit the rich tastes of chicken and corn with muted Indian flavors.

20170421_195756The Cold Smoke Prawn Dimsum was our next starter and presented in smoking molecular gastronomy style, but with a visual twist: it looked just like a Chinese dimsum. Yet it was a melt-in-your-mouth finely minced shrimp steamed with Indian spices and plated with lemon caviar and garnished with capsicum; it was very unique and absolutely delicious.

20170421_201039

Next, a spicy, juicy chicken kebob nestled in a spicy, crunchy parmesan cheese basket plated with a mini red pimento loaded with mint and coriander labneh came with a tiny plastic injector filled with sour lassi. This was a fusion of flavors, textures, and the tangy lassi lent a tangy, creamy flavor.

 

 

20170421_202650Now a dish that changed my opinion of lamb forever, courtesy Chef Aatir; it was served with a generous blast of mint foam nestled atop a peas and mashed potato cutlet. This lamb was tender and nearly falling off the bone. It had none of the distinctive lamb smell I dislike and was instead, spiced all the way through and very flavorful.

20170421_203410My favorite beverage was next: traditional Indian thandai, a rich condensed milk (rabdi), saffron infused creamy goodness, served in an innovative light bulb shaped glass. This is so deliciously rich and heavy that it can literally lull you to sleep.

Our palette cleanser incorporated Japanese gari (ginger) sorbet to which fresh raspberries were frozen -196 Celcius, then sprinkled over with black cumin and salt to help ease digestion.

20170421_210539Our main followed; a large plate divided with lamb shanks, butter chicken served with spaghetti on the other side, accompanied by a mound of traditional cumin rice. The lamb shank, nestled over very rich spicy gravy, having been marinated for hours and cooked suvi style, was juicy, soft and a nice contrast to the crispy garlic naans.

20170421_213536 Now for the seafood: this was a salmon fillet cooked in a coastal blend of spices with undertones of coconut, plated on a bed of bright pink beetroot and garnished with rice puffs and olive powder. The salmon was spiced all the way through and the coconut in this gave off a creamy delicious flavor.

20170421_220018Our first dessert was a one-of-a-kind ice-cream made from gram flour, topped with the ubiquitous edible Indian foil.  Who would’ve thought a lentil would impart such a rich, almost rabdi like flavor?

20170421_220125
The other ice cream was a molecular gastronomic visual treat: clear lychee balls sprinkled with 22 karat gold balls fit for royalty. This had a lychee yogurt flavor and each ball, when bitten into, released a delightful burst of lychee juice.

20170421_222326Finally, Chef Aatir presented Ras Malai in a showstopping presentation of a white chocolate sphere drizzled with raspberry spread, then Alphonso mango puree, then saffron rabdi, and then liquid nitrogen was gloriously ladled over the sphere to harden it instantly, revealing inside, a creamy mound of Ras Malai; all topped with frozen fresh berries, caramel sauce, and a smattering of crunchy macaroon crumble. This was one of the most innovative and delicious desserts I had eaten in a long time.

Contact: 04–386 8111
* Table reservation recommended.
(Special thanks to Yadu Rathore for welcoming us to Signature)