CH E FS / PLATE UP
Can you describe the dish?
ON MENUS ES CURRENTLY THE BEST DISH I – AS S ACROSS DUBA AT RESTAURANT LV S THEMSE ES CHOSEN BY CHEF
Our lamb chops are one of our signature dishes, and the most popular appetizer on the menu. My team and I take immense pride in preserving the authentic Indian flavours of it, using home-style cooking techniques. The trick to ensure the meat is succulent and flavourful, is in the marinade – an assortment of carefully selected spices blended with yoghurt. It is then cooked in a Tandoor, a traditional Indian clay oven. The chops are served with a side salad and mint chutney to freshen things up.
What makes it a standout dish?
SONU KOITHARA
EXECUTIVE CHEF AT SHAMIANA, TAJ JUMEIRAH LAKES TOWERS
What is your favorite dish on the menu?
Where do you source the ingredients from? The meat is imported from Australia, a country famed for the highest quality lamb products. The spices are authentic and sourced from various regions of India.
Photography SUPPLIED
On every menu there is a dish that can only be described with a facial expression, and so this is Shamiana’s Spiced Lamb Chops with Mint Yoghurt, which in my humble opinion is incredibly good. It holds a special place in my heart and is a definite crowd-pleaser and an absolute must-try on your next visit.
With its origins in 1973, Shamiana is a heritage restaurant, hailing from the iconic Taj Mahal Palace in Mumbai. We are proud to use an heirloom recipe from the world of Taj and adapt it to local palates. The chops are marinated twice. The first marinade helps to tenderize the meat, while the second brings out the complexity of the flavours. The intense heat from the tandoor gives the meat a beautiful charred texture – crispy on the outside and beautifully tender on the inside.
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The Pro Chef Middle East / Edition 50
