Dubai's luxury hotel, Jumeirah Mina A'Salam, has relaucnhed its Friday brunches. The brunches, which are set across two restaurants - Hanaaya and Tortuga - feature delicious cuisine from all over the globe, including their creative, Indian-inspired curry cones. The cones are made with the Indian flatbread Paratha, and are stuffed with fragrant rice, flavoured with coconut milk, pandan leaves and cardomom, as well as a Sri Lankan chicken curry. The curry itself is a fusion of Thai and Indian flavours, and the end result is full of mild coconut mixed with the warmth of curry leaves. The idea behind the curry cones is portability - it's a curry that can be easily eaten while on the move.
Sweet potato Bhajis
A spin on the classic Onion Bhaji, Tonic Food presents this light, Indian snack. The dish features sweet potato, chickpeas and onion, and is spiced with red chilli, coriander, cumin, garam masala, turmeric and curry powder. They are best served with a riatta dip.
Spicy Masala chicken wings
Also created by Tonic Food, these would be perfect for any party or Indian inspired buffet. A twist on a classic, these chicken wings are marinated in garlic, ginger and soy sauce for two hours. They are best served accompanied by a sauce flavoured with garlic, chilli, garam masala, tomato ketchup, pineapple juice, black pepper, spring onion and coriander.
Indian rice pudding
This dessert uses basmati rice as a base for a deliciously aromatic cream sauce, infused with milk, single cream, sugar, cardamom and rose water. Serve as a delicate aftertaste to any heavily spiced meal.
Looking for the ideal cocktail to sip alongside your curry? The Mumbai Martini from Michelin-starred restaurant Benares uses ginger and curry leaves to spice up this classic cocktail. Vodka is poured over curry leaves, ginger, lemon juice and sugar to create the ultimate Indian cocktail which is both spicy and warming.
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