Bringing Home to the UAE: How are restaurants serving nostalgia on a plate

The UAE, particularly Dubai, is a melting pot of cultures. However, introducing and maintaining these local flavours on global shores comes with its own set of challenges and opportunities. We spoke to three key players in the UAE’s Indian culinary scene—Eti Bhasin, Owner of Dhaba Lane and Mahi Cafe by Dhaba Lane; Executive Chef Sandeep Ail of Punjab Grill Dubai and Abu Dhabi; and Rahul Shetty, Managing Director of Kovalam & Peninsula Hospitality Group—about their experiences in bringing the taste of home to the UAE and how nostalgia plays a pivotal role in their success.

The Challenge of Authenticity in a Cosmopolitan Market

Bringing authentic Indian flavours to Dubai is both a rewarding and challenging feat. According to Eti Bhasin, “With a population of about 10 million residing in the UAE, of which 50% are Indian expats, there is huge potential for Indian cuisine to thrive.” The availability of Indian ingredients, from basic staples like Tata Salt to regional spices and ghee, helps Dhaba Lane recreate the authentic North Indian cuisine that resonates with their clientele across four branches. However, the challenge lies in balancing these authentic flavours with the diverse palates of Dubai’s multicultural population. “At Dhaba Lane JLT, we adjust spice levels in the cooking process itself to cater to different tastes while maintaining our core flavours,” Bhasin explains.

Executive Chef Sandeep Ail of Punjab Grill echoes this sentiment, noting that while the cosmopolitan audience in Dubai is open to new culinary experiences, there are obstacles to overcome. “Navigating the diverse cultural landscape requires a nuanced understanding of varied preferences and sensitivities,” says Ail. Additionally, sourcing authentic ingredients not readily available in Dubai is crucial for maintaining the integrity of the cuisine. Yet, the city’s robust economy and business-friendly policies create a supportive environment for culinary ventures.

For Rahul Shetty, the challenge of authenticity was particularly significant when launching a Kerala food festival at Kovalam. “We conducted multiple tastings to ensure the flavours were exceptional. Extensive research went into crafting a menu with alternatives, ensuring there’s something for everyone,” he shares. This careful consideration ensures that the essence of Kerala’s rich culinary heritage is preserved while appealing to a broader audience.

Nostalgia: The Key Ingredient

Nostalgia plays a powerful role in the success of these restaurants, particularly in connecting with the Indian diaspora. Bhasin notes that nostalgia has been a driving force behind many of Dhaba Lane’s marketing campaigns. “We have seen nostalgia kick in really well with the Indian audiences over the years. Be it with our marketing campaign of Gola (crushed ice with syrups) that reminds one of their childhood or our special cooker series, we’ve seen a plethora of guests just getting excited and emotional at the same time savouring these recipes.”

Chef Ail at Punjab Grill also recognizes the importance of feeding on nostalgia to connect with the Indian diaspora. “Memories of family, festivals, and fun are closely linked with meals shared with loved ones. At Punjab Grill, we strive to recreate those memories for our guests,” he says. By celebrating Indian festivals with special menus, highlighting regional cuisines, and sharing the stories behind dishes, Punjab Grill creates a holistic dining experience that resonates deeply with its patrons.

Shetty emphasizes the importance of creating a sense of belonging through nostalgia. “Creating a place where one can feel closer to home will definitely feed the soul. It’s more about building an idea or a community that will help them feel a sense of belonging,” he explains. This philosophy is reflected in Kovalam’s innovative marketing strategies, such as their recent Kerala food festival, where they created the largest seafood boats the UAE has ever seen, blending culinary tradition with a visual spectacle.

Looking Ahead: Expansion and Innovation

As these restaurants continue to grow, they remain committed to serving authentic flavours while innovating to stay connected with their audiences. Dhaba Lane, with its four branches in Dubai, plans to expand into other Emirates while continuing to launch new menus every three months. Punjab Grill offers a range of price points to appeal to both expatriates and tourists, ensuring value for money while maintaining quality. Meanwhile, Shetty’s Kovalam, currently a single establishment, is set to expand, with plans to bring the taste of Kerala to even more locations across the UAE.

In a city where culinary options are as diverse as its population, these restaurants stand out by offering not just food, but a taste of home. Through their commitment to authenticity, innovation, and nostalgia, they continue to win the hearts and taste buds of both the Indian diaspora and the broader global population in the UAE.