Mint Leaf of London is a fine dining restaurant located at the 15th floor of Emirates Financial Towers in DIFC. The restaurant offers some of the most exciting and succulent flavours in the culinary world. Chef Pradeep Khullar, Executive Chef of Mint Leaf of London unveils a selection of authentic Indian cuisine with an innovative contemporary twist that promises a exceptional gastronomic experience. He and his team prepare authentic Indian dishes that are rich with the traditional ingredients and flavours enhanced by the modern feel of plating and beautiful styling.
The restaurant has beautiful carved wooden interiors and a elegant seating wit the mesmerising views of the Burj Khalifa. They have a outdoor seating which is great during the evening. The restaurant also has a bar and a private dining space for private events. I was here for the weekend lunch and had the Chef’s special Menu. The food and drinks were lip-smacking. The Chef himself made sure he got the dishes to the table and briefed us on each dish which totally amazed me. The servers were friendly. In short to speak out my dining experience at Mint Leaf of London, all I can say is I had a marvellous experience and I highly recommend this restaurant. Mint Leaf of London is one of the restaurant where my whole dining experience was exceptional. The food was outstanding and so was the service. I look forward to visiting soon.
Coming to the Food…
- Yallah Sake
- Lipstick Jungle
- Sparkling Peach Julep
- Wasabi Poori : Crisp poori filled with wasabi flavoured yogurt & topped up with green peas & pomegranate to open up the taste buds with a slight kick from wasabi.These literally opened up my ear buds. They were nice.
- Romano Peppers, Panch Phoran Potatoes: Potatoes and Spices filling stuffed into the de-seeded Romano Peppers. Coated with Gram Flour batter, Black Quinoa and flash fried.This was served with a Mango Chilli drizzle. I enjoyed this.
- Desi Taco, Pulled Chicken Tak-a-Tak: Breads filled with a semi dry mixture made of pulled Chicken with Onions & Peppers. Drizzled with Garlic flavoured Yoghurt & cripsy potatoes on the top.
- Sous Vide Beef Short Ribs, Chilli Murabba: Sous vide for 8 hours & then crispy fried short ribs tossed in reduction made with Dehydrateded Mango, Tamarind & Chilly Marmalade. The beef was so well cooked and was super crispy on the outside. I am going back for more of this.
- Grilled Lemon Prawns, Saffron Aioli: Pan grilled Tiger Prawns marinated in Lemon pickle & crushed Garlic with Coriander roots served with Saffron Aioli drizzle. I never had anything like this before. The prawns had very well absorbed the marination and just melted in my mouth.
- Lamb Adana Kabab, Rosemary Raita: Pounded Lamb mixed with rest of the ingredients except Rosemary & Yoghurt. Blended well & cooked on flat skewers over open flame. Served with Youghurt sauce spiked up with Rosemary. Even if you are not a Lamb fan give this a shot. It was soft and tasty. It went very well with the Raita.
- Chicken Chettinad, Lemon Rice: Flavourful Chicken curry made with Chettinad spices & other ingredients, served over bed of Lemon Rice with curry on the side. i found a curry a little spicy but the best part was the curry was given separate hence i could adjust as to how much i wanted to have with the Chicken. It complimented the rice.
- Seared Black Cod, Cilantro Parsley Sauce: Pan seared Tuna fillet served over bed of quinoa & vegetables pulao with cilantro & parsley based curry. I totally loved he Quinoa pulao and the tuna fillet.
- Rara Mutton, Seared Foie Gras : Boneless & pounded Lamb cooked on slow heat with Onions, Tomatoes & lots of Green Coriander. Seared foie gras on the top to bring the buttery element to the dish.I can never resist myself from having some delicious mutton. Rara Mutton is a must have dish. The gravy and the meat is so tasty.
- Black Quinoa & Pomegranate Raita: Unusual combination of yoghurt & puffed black quinoa with pomegranate pods. This is more of a side dish. I loved the Quinoa and Pomegranate Raita.
- Dal Makhani: Black Urad Dal tempered with Tomatoes, Butter & other ingredients topped with home churned salted butter. No Indian meal is complete without some rice and Dal. The Dal Makhani was very rich and scrumptious.
- Gunpowder Naan: Crispy Butter Naan loaded with South Indian spice mix called Gunpowder, drizzled with clarified butter.This was the very first time I had Gunpowder naan. It went very well with the Rara Mutton.
- Rasmalai, Soan Papdi Foam: Who doesn’t love Ras Malai and Soan Papdi? This was a absolute to die for dessert. I was over the moon when the server got this to my table. It is Rasmalai served besides Soan Papdi foam, flavoured with saffron & pistachio nuts. Topped with Soan Papdi flakes, Almond flakes & dehydrated Rose Petals.
- The Lotus Mess, Wild Berries: Inspired from the very British Eton Mess, this is a warmer version of Lotus, which has a lot of berries & ice cream & lotus caramel & biscuits, minus the whipped cream, which only works as a filler. This was a hot and cold dessert I can say and was very light and great.
Disclaimer: The views and opinions expressed in this blog are based on my own thoughts, knowledge and experiences.