I’ve always been a traditionalist when it comes to food. In Asian cuisine, I typically enjoy dishes like chow mein, fried rice, chili chicken, and sweet and sour options. For Indian cuisine, it’s the classics like kebabs, curries, biryani, and naan. Western food for me usually means lasagna, steak, soups, and soufflés.
Upon visiting Lavang, a new upscale restaurant in Downtown Dubai, I was initially skeptical about their focus on fusion cuisine. However, after dining there, I must admit my perspective has shifted. Fusion is indeed the way forward!
Named after the Hindi word for cloves, an essential spice in Indian cooking, Lavang offers traditional Indian fare while making fusion its standout feature.
Diviya Kalra, the founder of the restaurant and daughter of Ashok Kalra, a renowned Indian restaurateur from Kuwait, shares her vision behind the fusion menu: “While children might not opt for butter chicken, they’ll gladly savor butter chicken pasta. It’s about keeping the essence of tradition while introducing elements that cater to diverse tastes.”
The ambiance reflects the modern culture that makes Dubai a global city. Upon entering, you’re embraced by soft, soothing lighting and calming hues. It’s a departure from the typical Indian restaurant decor, embodying Lavang’s aspiration to be an Indian eatery with international appeal.
Now, onto the food.
Jalebi Chaat
We started with the Jalebi Chaat—a creative spin on papri chaat, substituting crispy, tangy jalebis for the usual wafers. It’s bold, unexpected, and leaves a delightful zing.
Next was the Saag Burrata—a fusion of creamy burrata with traditional Indian spinach, served with flatbread. The combination is surprisingly harmonious, with the cheese’s richness complementing the saag’s earthiness.
Chicken Tikka Conoid.
The highlight was Chicken Tikka Conoid. Minced chicken tikka is neatly tucked into a crisp flatbread cone—visually striking and perfectly spiced. It’s fusion at its best: familiar flavors in an innovative format.
Chicken Tikka Trio
For the main course, we returned to tradition. The Chicken Tikka Trio featured kebabs marinated in fenugreek, bell pepper, onion, malai, and tandoori spices. The texture was spot on—tender yet firm enough to maintain their shape.
The Mutton Roghan Josh was equally impressive. The meat was tender, the gravy subtle, and the spice level adjusted for a global audience. Paired with naan and parathas, it was comfort food at its finest.
Gulab Jamun Mousse
We ended with the Gulab Jamun Mousse—a classic mithai atop a creamy base. The result? A dessert that feels both familiar and new. As a Bengali with a sweet tooth, I’d have preferred a bit more sweetness, but as Diviya pointed out, the aim is subtlety—to cater to a wider range of tastes.
Final thoughts?
Lavang is a noteworthy addition to Dubai’s dining scene. Whether you’re a traditionalist or an adventurous eater, the menu has something for everyone—and it just might change your mind about fusion cuisine.
