Emirathi kitchen

Boneless chicken marinated in spices and charred in the tandoor.

Cubes of paneer with peppers and onion, grilled on skewers.

Crisp fried chicken tossed with green chilli, onion and capsicum.

Cauliflower florets in a tangy Indo-Chinese Manchurian sauce.

Spicy deep-fried chicken with curry leaves and red chilli.

Crisp rolls filled with shredded vegetables and noodles.

Batter-fried prawns with a Koliwada-style masala coating.

Button mushrooms tossed with crushed black pepper and onion.

Creamy sweet corn soup with finely chopped vegetables.

Peppery, tangy soup with vegetables and a hint of vinegar.

Light chicken broth with shredded chicken and spring onion.

Paneer cubes in a smooth spinach gravy with garlic.

Mixed vegetables tossed with kadai masala and peppers.

Boiled eggs in a thick onion-tomato masala.

Tandoori chicken simmered in a buttery tomato and cream gravy.

Home-style chicken curry with onion, tomato and garam masala.

Slow-cooked mutton in an aromatic Kashmiri-style gravy.

Fish simmered in a tangy coconut and tamarind curry.

Paneer in a rich, mildly sweet tomato and cashew gravy.