Explore a different side of Indian cuisine
Kinara by Vikas Khanna is bringing the flavours of India’s coastline to Dubai with a one-night-only dining experience celebrating regional cuisine, fine wine and fragrance.
Taking place on Saturday, November 21, the third chapter of Kinara’s Forgotten Flavours series, titled Coast to Coast, will explore the culinary traditions of India’s eastern and western shores.
From The Waters
Hosted at Kinara in JA Lake View Hotel, the exclusive dinner will be led by MICHELIN-acclaimed chef Vikas Khanna alongside Chef Ashish Kumar. The pair will present a specially curated menu inspired by the ingredients, spices and cultural influences that have shaped India’s coastal cooking.
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Perhaps the most interesting aspect of coastal cuisine in India is the swiftly changing flavour profile, evolving as you move from state to state. Naturally, the different varieties of seafood take centre stage, given more than 7,000 km of coastline available to the country, but the local climate, history and agriculture offer shifting levels of heat, fat and tang.
Along the West Coast, The Konkan and Goan Belt serves up a cuisine laced with coconut, tartness from kokum, tamarind and vinegar, bold heat and a rich, fragrant base. In the Southwest, the Malabar Coast packs an earthy punch with aromatics like mustard seeds, black pepper, green chilli and curry leaves, paired with coconut.
Over by the Chettinad Coast in the Southeast, heat is the focus, featuring sharp, fiery dishes with dry-roasted spices. In the East by Odisha and Bengal, the cuisine is mustard-forward, layered with lighter flavours like tomato, mango and lime.
The Menu
The evening will begin with Bharuchi Spiced Paneer and Charred Bharli Vangi, followed by Balchão, available with either mushrooms or prawns. Kerala Vegetable Stew, served with mini uthappam and ghee, will lead into a choice of Cauliflower Steak Chettinad or Lobster Chettinad, accompanied by neer dosa and ragi roti.
For dessert, Nolen Gur Baked Rasogulla will combine caramelised cottage cheese with mishti doi ice cream, offering a contemporary take on traditional Indian sweets.
A Sensory Experience
The experience will extend beyond the plate with wine pairings from Torres, selected to complement the menu’s regional flavours and spices.
Dubai-born luxury fragrance house Kala Huis will also join the collaboration, bringing scent into the dining experience. Guests will be introduced to After the Gesture, a fragrance inspired by the thoughtful gestures of care and hospitality associated with Lucknow. The amber-woody scent features bergamot, pink pepper, saffron, vetiver and woody notes.
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A bespoke welcome cocktail inspired by the fragrance will introduce the evening’s sensory theme, exploring the connections between food, scent, memory and cultural heritage.
Live culinary moments with Chef Vikas Khanna and musical entertainment will add to the atmosphere, while Kinara’s open kitchen will offer guests a closer look at the craftsmanship behind the dishes.
Image credit: @kinaradxb on Instagram
Curious, expressive, and always chasing new ideas, Zainab sees creativity as a way of life. She thrives on discovering new perspectives, connecting with people, and turning inspiration into something tangible. Her work and her world reflect a balance of intuition, imagination, and authenticity.
Contact me: zainab@nommemag.com
