Chef Amol Patil is Head Chef at Mumbai’s landmark restaurant, Khyber. With the opening of the first branch outside of the motherland, at Dukes Dubai hotel on the Palm Jumeirah, Chef Patil visited the stunning Dubai venue to check up on the food and his remote kitchen team. We grabbed five minutes with the chef.
How does the restaurant here differ from the Mumbai one?
The very DNA of Khyber Mumbai has been brought to Dubai. Everything from the interior design to the food recipes to the very history of the restaurant.
Is the menu the same, or have you tempered the spices down for the Dubai market?
The menu is very similar to Khyber Mumbai, perhaps a little leaner in terms of number of items. We didn’t have to temper with the spices as we have a very similar client profile in Mumbai and the Middle East is very familiar with spices.
What makes Khyber’s signature Raan so very special?
It’s the variety of spices we use. The Raan (leg of lamb) is marinated in Khyber’s classic masala blend and slow cooked over charcoal until tender. Delicious!
What is your favourite dish – to eat?
My personal favorite is the unique chicken tikka Khyber style, it’s cooked on a tawa which makes the taste special.
Which is your favourite dish – to cook?
There are so many to choose from! If I had to choose one then I would choose the raan, chicken badami and paneer korma as each one shows a variety of technique and skills.
Which spices can you not live without in your cooking?
Kashmiri chili, royal cumin and cardamom.