Atrangi by Ritu Dalmia — the MICHELIN-recognised Indian restaurant at Jumeirah Al Qasr — introduces “A Taste of Summer in India”, a curated edit of refreshing dishes from the newly launched Menu III, selected by Chef Ritu Dalmia to highlight India’s most cooling, nostalgic flavours.
Drawing from regional recipes this special summer spotlight brings forward ingredients like coconut, yoghurt, mango, and bottle gourd — long considered summer staples in Indian homes. These are dishes rooted in wellness, comfort, and memory — reinterpreted with Atrangi’s signature creativity.
On the Chef’s Summer Edit:
Tender Coconut Ice Cream & Tapioca Mousse – 85 AED
A delicate, sugar-free and vegan dessert that pays tribute to the South Indian payasam. Made with coconut milk and rice, and topped with airy tapioca mousse — it’s indulgence without the weight.
Pickled Doodhi with Smoked Dahi – 75 AED
Inspired by Kerala’s pachadi, this gut-friendly dish turns the humble bottle gourd into a star. Served with nut crumble and smoked yoghurt, it’s light, earthy, and deeply satisfying.
Prawn, Clam & Mango Curry – 165 AED
A dish born from Goa’s coastal kitchens and Portuguese legacy — combining the sweetness of ripe mango with the brininess of shellfish and the gentle heat of berry vinegar and coconut.
Dahi Bhalla with Lake Ka Dum Aloo – 75 AED
A reimagined street food favourite from Bengal and Odisha, offering a cool-warm contrast with lentil fritters, spiced potatoes, dry ginger chutney, and achappam crisps.
Each dish tells a story of place, memory, and climate — from mango season in coastal homes to the yoghurt-rich diets of inland summers — capturing the flavour of India’s summer table, now reimagined for Dubai’s diners.
Whether you’re looking for light evening plates, flavourful comfort, or a new take on Indian dining, A Taste of Summer in India offers a refreshingly refined escape — only at Atrangi.
Reservations for Menu III open now via @atrangi.dubai, with the full menu now launched Opentable.
