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In India chaat do not mean mere snacks or hors d’oeuvres. The very concept is almost a way of life, eating in a style which becomes almost compulsive — flavours which encompass sour, sweet, tangy crunchy, spicy — and irresistible.
The Dhabba has the luxury of an expert in its chef who knows all there is to know in this most arcane of cooking methods.
All the vibrant tastes, and colours of India make this, almost a genre, palatial dish one of the most regal experiences of world food.
In North Indian cuisine poultry was bred to feed the massive armies from history. In the following dishes you will discover the past, from Samarkand to Macedonia, yet with a touch of the domestic hearth.
In India, especially in the North, lamb has been cultivated as a meat acceptable to all. It is a meat treated with enormous respect by the great chefs of this amazing world cuisine.
The Dhabba chefs are enormously skilled in the subtlety of the cookery of the products of one of the most magnificent bounties of nature known to us all.
Rather like cottage cheese, it has a crumbly texture and dense freshness that gives strong flavours — a tendresse and a richness all of its own. At The Dhabba this paneer is made in the traditional, and, it has to be said, painstaking way.
All throughout India there are some magnificent dishes for many who practice vegetarianism. Here are some of them:
Indian salads are imaginative, robust, even entertaining.
Indian basmati rice is the best in quality of this amazing food. From this is added the tricky methods of preparation which produce such amazing results.
The dessert, is an essential ending to a traditional Indian repast. And very delicious they are too. Discover them.