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From the popular Dubai Food Festival to the food trucks to the world famous Michelin star restaurants, Dubai is the melting pot of culture, flavour and exquisite offerings. It boasts of a mix of elite dining experiences and hidden eateries off the beaten track.Indya By Chef Vineet Bhatia and Akira Back and Torno Subito at W Palm Jumeirah, are three new food destinations.While Indya, located at Le Royal Meridien Beach Resort and Spa, is a lively colour-splashed Indian dining room that is a toast to new and young India through its offering of diverse regional food and exciting, Indian-style cocktails, Torno Subito by Chef Massimo Bottura, the creative mastermind behind the three Michelin-starred Osteria Francescana, takes its guests on a journey back to the 1960s Italian Riviera where everything is sophisticated and social, but laidback.Then there is Akira Back. Chef Akira is the energy behind-the-scenes that fuels the flavours. Giovanni Ledon is the Chef de Cuisine at the restaurant. Before joining Akira Back, Chef Giovanni became Sous Chef at Yellowtail Japanese restaurant at the Bellagio Hotel under Chef Akira Back, where he spent seven years refining his skills and exploring his passion of Asian flavours and cuisine.Chef Vineet, who has over 30 years of experience in the food industry, has shared two of his finest summer dishes served at his restaurants Indya and Indego in Dubai.* Raj Puri Chaat Recipe:IngredientsFor the puri dough½ kg semolina100ml waterBeetroot pureeSalt as requiredFor the beetroot yoghurt100g yoghurt80g beetroot puree20g sugarLemon juice1 pinch chat masalaSalt as requiredFilling for the beetroot puri1 tablespoon chopped onion1 tablespoon chopped tomatoes1 tablespoon chopped coriander1 tablespoon chopped beetroot1 tablespoon American corn1 tablespoon pomegranate1 tablespoon chop avocado1 tablespoon tamarind chutney1 tablespoon lemon juice2 pinches chat masalaSalt as requiredPreparationBeetroot puriMix together the semolina, water, beetroot puree and salt until a light dough is formed. Once prepared, cover with wet a cloth and leave to rest for at least 15 to 20 minutes.One the dough has rested, flatten with a rolling pin until around 1cm tall. Place in a hot frying pan, with boiling oil and continue to flip and apply light pressure until the puri has puffed up and is golden.Beetroot yoghurtMix together the yoghurt, beetroot puree, sugar, lemon juice and chat masala, until the sugar has completely dissolved. Season with salt if required.Filling for beetroot puriThinly chop the onion and tomato and mix with the beetroot, corn, avocado, coriander and pomegranate. Stir in the tamarind chutney, lemon juice, salt and chat masala.To serveBreak the beetroot puri and stuff it with the prepared filling. Drizzle with beetroot yoghurt, sweet yoghurt and pomegranate and enjoy!-*-Grilled Seabass with coconut khichdi:IngredientsFor the grilled seabass600 to 800g seabass fillet8-10 macadamia nuts - sliced2 teaspoons oil1 teaspoon turmeric powder1 teaspoon red chilli powderDash of lemon juiceSalt as requiredFor the coconut khichdi2 tablespoons vegetable oil1 tablespoon unsalted butter2 shallots - sliced1 tablespoon chopped ginger1 tablespoon chopped green chilli150g basmati rice400ml vegetable stock200ml coconut milk2 tablespoon grated fresh coconutSalt as requiredFor the Amati lentil sauce100g red lentils100g yellow lentils2 tablespoons vegetable oil¾ tablespoon cumin seeds¾ tablespoon chopped garlic1 tablespoon chopped ginger1 tablespoon chopped green chilli½ teaspoon turmeric½ teaspoon red chilli powder2 tablespoons onion chopped1 tablespoon tomato chopped1 fresh medium mango chopped small1 tablespoon unsalted butterSalt as requiredFor the mango salsa1 small fresh ripe mango diced1 teaspoon coriander leaves1 teaspoon olive oil½ teaspoon red chilli powderSalt as requiredPreparationGrilled SeabassMarinate the seabass fillet with all ingredients and pan sear it. Crust the fish with macadamia nuts on side and bake in the oven for 3-4 minutes, until it's done.Coconut KhichdiHeat the oil and butter in a frying pan over a medium heat, add the sliced shallots and cook until translucent. Add ginger and chilli and sauté for 2 minutes. Once ready, stir in the rice, with the warmed vegetable stock and bring to a boil.Reduce the heat and simmer until the rice is half cooked. Add coconut milk and continue to cook until the rice is tender and ready to eat. Stir in the grated coconut, butter and add salt to season.Amati Lentil SauceWash lentils and place in a deep pan. Cover with 4 times their volume of water and leave to soak for 20 minutes, before bringing to a boil. Once boiling, reduce the heat and cover and the lentils until they are soft. Skim off any foam from the surface and add more water, if necessary (this is to prevent the lentils sticking to the base of the pan).Heat the vegetable oil in a separate pan and add the cumin seeds. As they begin to splutter, add the garlic, ginger and green chilli and saute until the garlic begins to colour lightly. Add turmeric, red chilli powder, chopped onions and tomatoes and cook for 2 minutes. Pour the mixture over the lentils, add chopped mango and bring to a boil. Season with salt and combine well.Mango SalsaMix the diced mango, freshly chopped coriander, olive oil, red chili powder and season with salt if required.To ServePlace 2 tablespoons of the Coconut Khichdi in the centre of a large pasta plate and spoon the Amati sauce around it. Place seabass fillet on top and garnish with mango salsa.( With inputs from IANS )

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