Time Out readers put their heads together, think back in time, and select their favourite dishes so all we have to do is eat them. What could be better?
Goan:Chicken Xacuti ‘Pronounced “Shah-co-ti,” this dish is made from roasted spices and coconut, so the flavour of each spice can be savoured. I visit the place every two or three months to eat this. Casa Goa is a popular haunt with Goans looking for authentic national cuisine and music. The Friday afternoon buffet lunch is a huge hit and reservations are required.’ Blossom DSouza, Marketing and Communications Manager Casa Goa,Palm Beach Hotel, Bur Dubai, Dhs25
Keralite:Kappa & Fish Curry ‘I eat kappa at least once a week. It’s healthier and more natural than most of the curries in Dubai. Even though it’s a usual diet in Kerala, its only available at certain restaurants in the UAE and hence gives you the satisfaction of being in your home town and also the yummy taste of the food itself.’ Shalana Arunkumar, 30, Asst Supervisor, Call Centre Palm Beach / Calicut Paragon,Dhs15-20 Bengali:Daab Chingri ‘True-blue Bengali dishes are difficult to find in Dubai, except for the ubiquitous sweets (think rosogolla). But you’ll find one gem in Al Murooj Rotana’s Zaika restaurant. The is a creamy prawn curry served in a king coconut shell. A delicious preparation of prawn in thickened coconut milk and mustard, this is one dish every Bengali swears by. Try it even if you’re not a Bengali.’ Prasenjit Raha, 40, Managing Partner Zaika restaurant,Dhs70-80
Gujarati:Oondhiya ‘Oondhiya is a special dish of Gujarat that is usually served with puri and shrikhand. It’s a medley of vegetables and methi (fenugreek) ghattas or muthias. It is served at Rangoli restaurant in Bur Dubai on Fridays.’ Rachna Vazirani, 22, Student Rangoli restaurant,Dhs15-25
Pakistani:Nihari ‘Nihari is a curry that is truly Pakistani. In Dubai by far the best one is available at Daily Restaurant in Bur Dubai. Traditionally a breakfast dish, Nihari is only consumed at dinner time. Made of beef shanks, the dish tastes best when sprinkled with freshly cut ginger and green chilies and a gentle squeeze of lemon.’ Safia Zulfiqar, 38, Teacher & Sehr Zulfiqar, 18, Student Daily Restaurant,Bur Dubai Dhs15-20