The Grove Merges an Eclectic Dining Experience with High Quality Middle Eastern Cuisine
The Grove Merges an Eclectic Dining Experience with High Quality Middle Eastern Cuisine
Ajman has a hidden secret and it’s located at the Al Zorah Golf Club, overlooking the lush mangroves. The Grove is a recent addition to Ajman’s burgeoning food scene and is one place you definitely will not want to miss. The aesthetics of the venue are stunning; with a large deck that is ideal for al fresco dining and shisha as well. Indoors, The Grove takes the same concept with an abundance of plants dotting the walls and even a huge tree in the middle of the venue. And don’t forget—it serves up fresh Levantine and Emirati dishes with aplomb.
We ordered two salads; the classic fattoush with greens seasoned with sumac and lemon and drizzle over with pomegranate molasses and crispy Arabic bread bits. The other was a baby spinach salad—also crisp, green and very fresh.
From the hot mezze we enjoyed the spicy potatoes (batata harira) which happens to be one of my favorite Levantine dishes and is essentially a platter of spicy potatoes with coriander and chili paste. We also tucked into the trio dips—a tray with muhammara—a spicy walnut spread, a creamy moutabal, and a classic hummous—all which went superbly with the freshly baked Arabic Bread which was constantly being replenished. And the cheese borek was crispy with a yummy warm cheese filling.
For our mains, we selected the kebob bazenjan which was a succulent, grilled kebob and eggplant skewers served with grilled onion and capsicum. The charcoal grill was also fantastic; an enormous platter of mix grilled meats and chicken including sheesh tawook, lamb chops, and kebob orfali served with a lovey garlic dip. And the favorite amongst these highlights was the chicken machboos—marinated chicken cooked with fragrant Emirati spices and loomi, served with basmati spiced rice. In between, we sipped some of the fresh juices on offer, including fresh watermelon and mixed fruit cocktails.
Desserts here are also mostly Arabic in origin and some highlights include the Kunafa Nabulsiya with the accompanying sweet syrup. We also tried the brownies and ice-cream as well as the Lotus cheesecake which was a lovely treat.
The Verdict: The Grove is a beautiful and tranquil venue in Ajman that serves up super fresh Middle Eastern food. It has taken up Ajman’s foodie scene up several notches and is a must-visit.
Visit: The Grove
Address: Al Ittihad St – Ajman
Phone: 06 539 5398
Its amazing
it’s no wonder that the past decade has seen Middle Eastern cuisine’s global profile skyrocketing
Nice cusine
Kishik — a porridge made from burghul fermented with yogurt and dried in the sun on rooftops over seven days during the fall before being ground into fine powder. The best one by GROVE
English food is famous for fish and chips, Italian food is known for its amazing pasta dishes, and the Middle East is famous for hummus.
Middle Eastern food, hummus is a mashed chickpea dip made with tahini, olive oil, garlic, and lemon juice. It is an enticing appetizer, served with pita bread and vegetables but also amazing as a sandwich spread
The Grove a virtual tie for popularity, fame, and frequency of use is tahini. The sesame paste is a foundation for many good Middle Eastern recipes. It can be an ingredient, a dip or a spread and is used in both sweet and savory dishes.
Falafel This widely recognized staple is a fried ball made of chickpeas, onions, and spices.
GrOVE offers Tabouleh is a salad that is made with cracked wheat (also known as bulgur wheat), mint, parsley, and vegetables. It’s served both as an appetizer or just a great light and healthy lunch.
The food is looking tasty, it is among the best?
Pita bread is a staple in the Middle Eastern diet. It is served with just about every meal. Warm, toasted, stuffed, or dipped, pita bread is the most versatile food in Middle Eastern cooking. It’s easy to make, too!
في فندق غروف عجمان ، بقلاوة غالبًا ما تكون واضحة. قد يكون الإملاء مختلفًا ولكن الأذواق متشابهة جدًا. يستخدم الإغريق العسل ، بينما في الشرق الأوسط ، يضاف زهر البرتقال أو ماء الورد إلى الشراب الحلو. قد تستغرق هذه الحلوى اللذيذة وقتًا طويلاً في التحضير ، ولكنها تستحق الجهد المبذول
Nice article
Baba ghannouj is a vegetarian favorite. It’s a smooth and creamy dip made with roasted eggplant and tahini, ideal for dipping pita bread or vegetables.
مثل الشرق الأوسط مثل القهوة قوية والقهوة التركية من المرجح أن يكون المشروب المفضل. له طعم جريء وغني مع تلميح من الهيل. تم إعداده بعناية في ibrik ، يُسمح له بالجلوس لمدة دقيقة قبل التقديم للسماح لحبوب القهوة بالهبوط إلى قاع الكوب. وفقًا لمثل تركي ، “يجب أن تكون القهوة سوداء في الجحيم ، قوية مثل الموت ، وحلوة مثل الحب
Go n grab the best one
Turkish Delight is the quintessential candies (also called lokum) in the Middle East. Made simply with sugar and cornstarch, they’re addictive and irresistible only at THE GROVE AJMAN
Best sounds
Recreate authentic Middle Eastern recipes at home and discover a cuisine rich in history and tradition
The Grove Ajman introducing peanut butter hummus to them should not be hard. High in protein, peanut butter hummus is perfect for more picky eaters who do not eat a lot of meat
Beef Dolmas with Apricots and Tamarind is the best dish
Cauliflower Shawarma Berber GROVE ‘ s special offer
Try this at Grove Roast Chicken with Sumac Flatbread (M’sakhan)
Made with a simple broth steeped with saffron and fresh mint, this traditional Azeri soup has delicate flavors. Chickpeas, chestnuts, and tender lamb-and-rice meatballs filled with dried fruit give it heartiness, and garnishes of radishes, scallions, and red onion add texture and crunch.
Awesome
Persian Kuku Sabzi is very good dish by GROVE Hotel Ajman This classic frittata gets loaded with herbs for a fresh, springy dish perfect for Nowruz, the Persian new year,
Smoky Baba Ghannouj with Oil-Cured Black Olives
The butter-stewed greens feature as prominently as the lamb, if not more so. A bit of verjus (unripened grape juice) or lemon juice brings lift and acidity to the stew’s deep flavors
A luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries, perfect for Nowruz, the Persian new year. Get the recipe for Persian Tamarind-Stuffed Fish
Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus.
Tahini’s nutty, luxurious properties don’t stop at hummus. Keep the sesame paste flowing with this bright red purée of boiled beets, lemon, and garlic.
This eggplant dish from Michael Solomonov’s Zahav restaurant in Philadelphia highlights classic Middle Eastern ingredients: carob molasses, tahini, and pomegranate now available at The Grove Hotel Ajman
Superb collection
Outstanding article
Almond-Cardamom Pakhlava is best at The Grove Hotel Ajman
For this sweet-tart Persian pickle, whole heads of garlic are fermented in a vinegar solution until the cloves are very soft
Tender artichoke bottoms get cooked until crisp, then served with an intense tahini sauce. Get the recipe for Fried Artichoke Hearts one of the best specialty of The Grove Hotel Ajman
Charring young eggplant over an open flame lends a smoky flavor to this dish from the Galilee. Get the recipe Charred Eggplant with Chile Sauce & Tahini enjoy with THE GROVE HOTEL AJMAN
Very nice article
Spiced Chicken Kebabs with Garlic Yogurt Sauce (Shish Taouk) r very delicious
These raisin-and-nut-filled cookies bear similarities to rugelach, but the dough is finer, crumblier, and shortbreadlike. They are great right out of the oven, but even better the next day. For the most intense, perfumy spice, use freshly ground cardamom. This is special one from Grove Hotel Ajman Sweet Walnut-Cardamom Cookies (Mutaki)
Mouth watering dishes
Enjoy this one is only with The Grove
Rich ground lamb and fine grain bulgur wheat are used to form a shell around sauteed beef and earthy pine nuts
Piksha The Grovi¿ suns¡¢ ochia tangaan choria vichect ectofri
Hummus with Pan-Seared Duck, Leeks, and Tapenade
Superb cuisine
Brown sugar, cinnamon and nutty, rich cashews are rolled into tight baklava cigars in this eminently snackable dessert
Well written article
melon drink from her Iranian-born father, who makes it by grating fresh cantaloupe and combining it with water, sugar, and fresh mint only in GROVE AJMAN
Nice hotel
Finely chopped fresh parsley and mint are bathed in fruity extra virgin olive oil and lemon juice in this classic hotel
I think the award winning dish is Roasting cauliflower at a high heat results in a crisp-tender texture and toasty flavor that pairs perfectly with tart tahini dipping sauce
The cuisine here is fascinating and in shape. I really like the food here.
This article has suggested many new ideas for me. Hope you can continue to contribute your talents in this field. Thank you for sharing this great article.