Indian Cuisine Brought Alive

Welcome

To "Indego By Vineet"

Name: Indego By Vineet
Address: Grosvenor House, a Luxury Collection Hotel, Al Emreef Street, Dubai Marina, Dubai, Dubai, XXXX
Telephone: +97143176000
Price range: $$$

Amid minimalist opulence, at award-winning Indego by Vineet, the textures, flavours and expressive range of Indian cuisine are sumptuously brought alive. Guided by Michelin-starred Chef Vineet Bhatia, this restaurant is cherished for its exquisite contemporary combination of traditional spices and ingredients with fine-dining presentation.

Hours Of Operation
Daily
7:00 PM - 12:00 AM
Last order
11:30:00 PM

Food Menu

VEGETARIAN STARTERS

Mulligatawny- Chawal Soup (D) (V) (N)

Classic Anglo-Indian pepper soup with matta rice crab eye beans and pine nut salsa

Seekh Tikka (D) (V)

Pumpkin seekh, Malvani cauliflower tikka cauliflower poppers

3 Chaats (D) (V)

Dahi bhalla, achari samosa, Farsi puri-chana

Tawa Tinkey (D) (V)

Double roti paneer, zucchini patties, tomato-dill raita

Subz Platter (D) (V)

Achari samosa, pumpkin seekh, paneer tikka

STARTERS

Seafood Trilogy (S) (D)

Coriander-sesame salmon, olive scallop Amritsari hammour, saffron mash

Gunpowder Coconut Prawns (S) (D)

Tandoori South Indian spiced prawns, coconut raita

Frontier Chicken (D)

Pulled chicken cutlet, red pepper chicken tikka avocado-onion salsa

Chicken Tikka Duki (D)

Tomato-parmesan chicken tikka, dal maharani chicken tikka Chowpatty bhaji

Kapi Chop (D) (N)

Madras coffee-soy lamb chop, wild mushroom sauce smoked cashew-goat cheese samosa

Seekh Kofta (D) (N)

Lamb seekh kababs, walnut-labnah heart lamb kofta

Kabab Platter (D)

Amritsari machi, lamb seekh kabab, tomato-parmesan chicken tikka

MAINS CONTEMPORARY INDIAN

Kokum Seabass (D) (N)

Macadamia crusted sea bass, coconut-pumpkin seed khichdi kokum-beetroot sauce, mango-pineapple salsa

Dhaba Prawns (S) (D)

Grilled chilli prawns, tandoori dhaba potatoes, carom paratha crisp iddiyapam

Punjabi Chicken (D)

Punjabi bhatti chicken breast, smoked aubergine-peas mash tadka makhni, til tikki

Chicken Jhol (D)

Bengali chicken tikka, spinach paniyaram mustard chestnut stir-fry, crisp potatoes

Smoked Lamb (D) (N)

Smoked lamb rump, barley rogani, lamb galauti, Jaipuri bhindi

Chop & Kheema (D)

Grilled lamb chop, aloo-methi, fat chilli filled with kheema-peas spiced lamb jus

Potli Chettinad (D) (V)

Green peas and carrot potli, Chettinad mushrooms, tomato kadhi

Paneer Pasand (D) (V) (N)

Tandoori paneer, tawa pulao, beetroot galauti, garlic raita

VINEET BHATIA'S SHARING SUGGESTIONS FOR FRIENDS AND FAMILIES

Coconut Lime Prawns (S)

A western coastal prawn preparation with the delicate flavours of coconut, lemongrass lime leaves and kick of roasted red chillies

Goan Fish (D)

A tangy addictive preparation of sea bass cooked with tamarind and Goan spice paste

Lobster Tikka Masala (D) (S)

Tandoori lobster morsels tossed in a tikka masala

Murg Kalimirch (D)

Chicken braised in cracked black peppercorns sunflower seeds and robust dark spices

Murg Makhni (D)

Popularly known as Butter Chicken, this is a Punjabi preparation of chicken tikka cooked in a creamy tomato sauce with a hint of fenugreek

Rogan Lamb Shank (D)

Shank of lamb slow cooked in Kashmiri chillies and spices

Lamb Gucci Korma (D)

Decadent lamb and morel stew tempered with curry leaves and laced with truffle oil

Aloo Firdausi (D) (N) (V)

A Mughlai recipe of potatoes filled with fresh chenna and dry fruits in a creamy cashew sauce

Bharwan Baingan (D) (V)

Aubergines filled with soya mince, corn and tomato kut sprinkled with Bikaneri sev

Hyderabadi Mirch Ka Salan (D) (N) (V)

Hyderabadi preparation of fat chillies and peppers cooked in ground peanuts and sesame

Jalandhari Gobi Bhurjee (D)(V)

Cauliflower kheema braised in North Indian spices, fresh chenna, peas and tomato masala

Paneer Makhni (D) (V)

Cottage cheese in a tomato-fenugreek sauce

Dal Maharani (D) (V)

A Punjabi delicacy of slow cooked urad dal and rajma enriched with fresh cream

SELECTION OF BIRYANIS

Prawn Biryani (S) (D)

Prawns cooked in a Goan Xacuti masala and layered with basmati rice and fresh coconut

Nawaabi Dum Murg Biryani (D) (N)

Flaky pastry encrusted chicken tikka biryani layered with dry fruits, fresh mint and topped with egg

Lamb Chop Biryani (D) (N)

Pan seared succulent lamb chops layered with saffron basmati rice dates, almonds and caramelised onions

Wild Mushroom Biryani (D) (V)

Basmati rice tossed with shitake, morels and button mushrooms topped with caramelised onions

Banarasi Vegetable Biryani (D) (N) (V)

Basmati rice with assorted vegetable and paneer enriched with khoya and dry fruits

ACCOMPANIMENTS

Selection Of Breads (D) (N) (V)

Steamed Rice (V)

Saffron Rice (D) (V)

Kachumber Raita (D) (V)

Masala Pappads (N) (V)

Dessert Menu

DESSERTS

Chocolicious Indego (D) (N

Chocomosa, dark chocolate-chikki délice, Choco walnut halva tart-beet cream Choco blueberry lassi panacota

Mango Mood (D) (N)

Coconut milk drenched cake topped with fresh mango Pavalova with lime shrikhand and alphonso mango, salted caramel drizzle

Peach Potli (D) (N)

Peach-pecan moneybag, peach rabdi, Basil ice cream Raspberry coins

Saffron Tukda (D) (N)

Saffron shahi tukda with gold leaf, rose crème brûlée, Pistachio crumble

Selection Of Home Made Smoothies (N) (D)

Rose petal-vanilla bean, caramelised banana, date-almond

Hot Beverages

Espresso - 28

Double Espresso - 34

Cappuccino - 30

Macchiato - 28

Hot Chocolate - 35

French Cafetiere For 2 - 45

Arabian Coffee - 28

Café Latte - 30

HERBAL INFUSION

Whole Rose Buds

Light, graceful, stealthy notes of sweet-edged rose within a refreshingly light, leafy liquor and a perfumed, languid aftertaste.

Whole Organic Chamomile Flowers

Bright, full, mellow floral depths with soft, refreshingly bitter vegetal complexities in the finish. Sweet yet austere - the definitive chamomile combination.

Whole Peppermint Leaf

Insistent, deep and full mint flavours with an almost oily mid-palate, subsiding cleanly towards an intensely perfumed finish.

Black Currant And Hibiscus

Vivid, intense and lively, with a rich spectrum of berry fruits, bright supporting acidity and a sweet, perfumed finish. Refreshing, even bracing, and full of charm.

GREEN TEA

Organic Dragon Well

China's most famous green tea. Jing's Dragon Well has lively and garden-fresh flavours underscored by silky hazel-nut and liquorice-root complexity.

SCENTED GREEN TEA

Jasmine Pearls

Velvety, full and enticing green tea leaf lifted by fresh and heady jasmine aroma. The taste is sumptuous, round and deeply jasmine infused.

SCENTED TEA

Jing Earl Grey

Refreshing and sweet, with lifted citrus charm freshening the structured tenacity of the Ceylon leaf. A perfectly focused classic.

OOLONG TEA

Wuyi Big Red Robe Supreme

Intense, pure, deep and mineral, with great sappy persistence and depth. Gently peachy fruit behind, with a perfumed, honeysuckle finish. Complex and masterful.

FLOWERING TEA

Flowering Amaranth

A beautiful display of hand tied green tea wrapped around a stunning red amaranth flower. A mesmerizing sight with a soft pink infusion and cleansing wild flower taste.

Flowering Osmanthus

An explosion green tea buds out of the heart of which unfolds flame-coloured osmanthus petals. The taste offers warm green tea sappiness lent complexity by deeply -sweet apricot notes.

Indego By Vineet

Expressive range of Indian cuisine

India on a plate

Modern progressive Indian cuisine. This restaurant is cherished for its exquisite contemporary combination of traditional spices and ingredients with fine-dining presentation.