SPICE MAKES NICE

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IN HER QUEST FOR INDIAN CUISINE WITH A CONTEMPORARY TWIST, OHLALA’S LINDSEY STEENKAMP HEADS OVER TO THE NEW JWALA BRANCH IN MALL OF QATAR.

To say that we revel in fusion dining concepts would be an understatement, so naturally, we cleared our calendars for this one. Upon entering the new Jwala branch located in Mall of Qatar, the bustling tables adorned with street art transport us straight to the chaotic, colourful streets of India.

One can feel the love and passion that has gone into every detail of this unique dining experience. The first Jwala branch opened on Medina Centrale, The Pearl-Qatar and has won nothing but rave reviews ever since. With eclectic décor and a surprise around every corner, we are already intrigued. There is something surreal, almost hallucinatory but altogether fun and intriguing in the air. We are welcomed by the celebrated Chef Fawaz Al Omaim, all the way from Kuwait, who has incorporated his native Indian street food with a contempo-rary twist.

His personal style and passion shine through in every single detail from start to finish. The starters are introduced, and we are served an out-of-thisworld Mumbai Cocktail Soup that comes in three layers: cream of pumpkin, cream of yoghurt, and beetroot to top it off. You stir the layers and then enjoy an interesting mix of flavours. Next is the Raita Salad that is made from cucumber, pomegranate, yoghurt and mint, served in a glass and then turned upside down.

Both dishes burst with flavour and leave you wanting more! Another interesting option is the Loco Pani Puri, served with tamarind water alongside the Pani Puri Crunches that are stuffed with potato, chickpeas, and sour yoghurt. It’s a one-big-bite affair and a completely unexpected art of eating. The mains arrive, and let us be the first to tell you: every dish looks like a piece of art, creatively plated and thoughtfully presented. As an interesting take on the traditional samosa, the eatery has created the Bermuda Lamb Biryani, an oversized pastry stuffed with tender Australian lamb complemented by Indian spices and nuts.

The Nariyel Murgh Masala Chicken is served in a pot as if it was spilt onto your plate by accident, and is a great choice for coconut enthusiasts. But our personal favourite has to be the Jwala Bunny Chow, a unique spin on the South African Bunny Chow. brioche bread stuffed with keema curry and Italian-style bechamel sauce. It was our first encounter with such a unique spin on the South African Bunny Chow – and it won’t be our last.

The mains arrive, and let us be the first to tell you: every dish looks like a piece of art, creatively plated and thoughtfully presented.

All the signature beverages here are served in unexpected ways, and the Sholay Mojito (served in a plastic bag as it is served on the streets of India) come highly recommended. Dessert, meanwhile, is complex and beautifully presented. Tuck into the Rasmalai Tres Leches Cake, you are welcomed by a whiff of saffron, cardamon sauce, fresh banana topped with fluffy white cotton candy, and rosebuds.

The 360º dining experience at Jwala is playful and entertaining, but this isn’t just about gimmicks and theatrics – the food is just as enticing, and there’s something on the menu for everyone. We’ll be back before you know it.

Call 5000 2219 for reservations or more information.

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