Khadak — Restaurant in Dubai

Last night, we indulged in a truly memorable dinner at Khadak in Jumeirah 2. The restaurant’s warm, inviting ambience—part vibrant Indian brasserie, part elegant casual dining—made it the perfect setting for our culinary adventure.

Highlights from Our Menu • Charminar Chicken 65 - Boneless chicken “oysters” fried with mustard seeds, garlic, and curry leaves, then tossed in a spiced yogurt sauce and topped with caramelised pearl onions. It struck the perfect balance of spice and tang, and was a delightful nod to Hyderabad’s famed street food.

• Karari Kale Chaat - One of the most delightful surprises of the night. Kale leaves fried to a crunch, dressed in tangy chutneys, yogurt, and spices. Each bite was light, zingy, and addictive — proof that health and indulgence can coexist!

• Morel Cheese Kulcha with Truffle Butter - A rich, indulgent take on a Punjabi classic—melted cheese and prized morel mushrooms stuffed into kulcha, with a luxurious drizzle of truffle butter. Every bite felt earthy and refined.

• Kacchi Imli ka Murgh - A Nizam-era recipe given a modern twist: cheese- and ginger-stuffed chicken Kiev, crumb-fried and served in a tangy tamarind gravy with mellow chilli heat. The interplay of crispy exterior and tangy gravy was divine.

• Warqi Paratha - Light, flaky, and layered with milk, ghee, and a hint of ajwain, this paratha was the ideal accompaniment—perfect for sopping up saucy bites and enhancing the meal's comfort factor. • Ganga Jamuna Saraswati - A showstopper of a cocktail that visually and flavorfully brings together three distinct elements in one glass — vibrant, layered, and deeply refreshing. • The Orange One - A playful cocktail with tropical and citrusy notes, this one’s bright, zesty, and perfect for Dubai's summer nights. Beautifully balanced and very sippable. • Aamras Mango Milk Cake - The grand finale: a cloud-soft sponge soaked in mango milk, layered to deliver a tropical, creamy finish. It resonated with freshness and sweetness, rounding off the dinner beautifully.

Ambience & Service The vibe at Khadak felt like a vibrant blend of street charm and polished elegance—warm lighting, comfortable seating, and just the right amount of buzz. Recognised with a MICHELIN Bib Gourmand this year, the restaurant judiciously balances quality, value, and atmosphere.

Service was attentive yet unobtrusive. Our servers were knowledgeable about the menu—offering pairing suggestions and describing dishes in detail, which enhanced the experience significantly. They struck the perfect tone: friendly professionals who let the evening flow naturally.

Khadak takes you on a flavorful expedition across India, from street-style starters to regal mains and dreamy desserts. Standouts like the Chicken 65 and kulcha dazzled, while the Kacchi Imli ka Murgh was a show-stealer. If you're craving creative Indian cuisine in a vibrant yet refined setting, this place delivers. Highly recommended for those looking to pair bold flavors with a relaxed, joyful dining experience.

A heartfelt thank you to Chef Naved for his vision and creativity — every dish told a story. Special gratitude to Mr. Anoop Ravindran and his entire team for their warm hospitality, thoughtful service, and attention to detail. You made us feel like guests at a home filled with flavors,...

Visited after all the hype and momentum following their Bib Gourmand win and hearing the head chef was the former Culinary Director of Dishoom, which I’ve been a lifelong fan of. As someone who travels the world dining at Michelin-rated restaurants, I’d rank this experience among my bottom five. A Bib Gourmand should mean quality food at an affordable price. This was neither.

Food Quality & Flavour:

Most dishes lacked balance, nuance, and depth. Each seemed dominated by one overpowering note that coated the palate unpleasantly.

Small Plates: • Chicken 65 was the best dish of the day. Crispy, well-seasoned, enjoyable. • Okra Fries were standard, comparable to any average Indian restaurant.

Main Dishes:

This is where things declined. We ordered the Raan, Nihari, and Laccha Biryani. • Raan: A dollop of shredded meat on a bone wrapped in roti. While the restaurant may aim to “redefine” Indian cuisine, this was a complete bastardisation. The meat was cooked too fast at high heat. Braising meat properly requires low, slow cooking to allow collagen to break down into gelatin, giving a silky mouthfeel. This was not done — the result was tough, chewy, dry meat with no flavour. • Nihari: Same meat, different plating. The sauce poured tableside had no depth and was dominated by strong cardamom notes. It resembled karak chai more than Nihari. Again, it lacked the silky texture and richness expected from slow-cooked meat.

Biryani Timing & Taste:

Raan arrived first, then Nihari and Biryani. The Laccha Biryani came sealed in roti, which we opened later. Before that, I speculated the goat used was batch-cooked and reused across dishes. This was confirmed — the meat and sauce in all three were identical. The salan poured over the biryani was the same overpowering, cardamom-heavy gravy from the Nihari. None of these dishes had the deep, layered flavours that define them. Cooking is like architecture — if the base is weak, no garnish or sauce can hide it.

Sides & Dessert: • Eggplant and Pomegranate Raita: A large bowl of seasoned yoghurt with five 1x1 cm eggplant cubes. Underwhelming. • Mango Milk Cake: Marketed as Alphonso mango (which is in season), but used Kensington Pride mango (Australian), a completely different flavour profile. Misleading, even if the dessert tasted okay. • Chocolate Chikki Dessert: Tasty idea, but the sauce had the consistency of water and no depth.

Service:

Average at best. We repeatedly asked for cutlery and plate changes. The same cutlery was used across courses. No serving spoons for shared dishes. After leaving most food unfinished (due to poor quality), we asked to take it home — not to waste food after spending over AED 650. The server placed the packed food in the middle of the table while we were still conversing and waiting for dessert. This showed a serious lack of hospitality training. For a restaurant aspiring to this level, the front-of-house team needs proper guest service education.

Final Verdict:

A complete letdown. A textbook case of a restaurant investing heavily in social media marketing but neglecting the kitchen. Marketing might get people in the door, but food and service bring them back. I won’t be returning — which is a shame, because there’s so much potential in the beautiful space...

A Morning Feast at KHADAK – Where Indian Street Food Meets Modern Flair

Tucked along Al Wasl Road, KHADAK is an all-day dining Indian restaurant that reimagines street food with modern twists, thoughtful plating, and an interior that’s as inviting as the menu.

The space blends warm wood tones, textured fabrics, and striking wall art into a setting that makes you want to gather friends and settle in for hours.

Our breakfast began with a velvety café latte and a mango lassi that could easily double as dessert - luxuriously thick, naturally sweet, and generously portioned. So generous, in fact, that it nearly spoiled my appetite (a rare but welcome problem).

I chose the Khagina — described as “a timeless Hyderabadi breakfast with organic eggs baked in a spiced tomato and herb mix, served with chargrilled sourdough.” It’s essentially an Indian-style shakshuka, but far more layered in flavour. The spice profile was aromatic yet balanced, each bite a reminder that breakfast can be both comforting and exciting. The sourdough was outstanding - airy, chewy, and perfectly charred - the sort of bread you would happily eat on its own.

Across the table, my partner in culinary crime tackled the Masala Waffle: a savoury waffle grilled with a spiced onion mix, filled with mature cheddar, and topped with poached organic eggs and achari hollandaise. The curry notes in the hollandaise were unexpectedly harmonious, and the way the eggs (once stabbed) and sauce cascaded down over the waffle felt almost theatrical - like a breakfast volcano erupting in all the best ways. The cheddar added a richness that tied the dish together beautifully.

On the side, a portion of merguez sausages brought a deep, smoky spice that complemented the mains without overpowering them.

We had also ordered the Khadak Honey Butter Toast - crispy Japanese shokupan with cinnamon, served with clotted cream and kumquat chilli jam - but quickly realised our eyes had been bigger than our stomachs. We tried to cancel, yet it arrived on the house, a gesture as generous as the portions themselves.

Service was warm and engaging, led by a Ugandan waitress whose enthusiasm was infectious. She shared how the team, hailing from different corners of the globe, undergoes detailed training on the dishes, their origins, and the street food inspirations behind them, so much so that even Indian guests are often impressed by their knowledge.

KHADAK is more than a restaurant; it’s an experience. From the creativity of the menu to the comfort of the setting, it’s the kind of place that makes you want to linger, order “just one more thing,” and already plan your next visit before you’ve finished...