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Khadak Restaurant Review: Tradition Meets Modern Infusion in Culinary Harmony

Few restaurants manage to balance the weight of tradition with the thrill of innovation, but Khadak Restaurant, founded by Chef Naved Nasir, has struck that elusive chord. Under his culinary leadership, Khadak offers a limited-time kitchen takeover with Chef Kulsum Begum. An experience that feels rooted, yet refreshing — a place where family recipes meet modern gastronomy, and where every dish tells a story.

This powerful collaboration has not only enchanted diners but has also won global acclaim, including the recognition of the Michelin Bib Gourmand — an award reserved for restaurants offering outstanding food at excellent value. My recent visit to Khadak confirmed why the recognition was well deserved.

The Vibe: A Bridge Between Eras

Khadak’s interiors are as carefully curated as its plates. Traditional motifs carved into wood, lantern-inspired lighting, and brass accents nod to heritage. Yet, sleek furniture, elegant cutlery, and a refined playlist give the place a modern glow. The vibe is intimate but never intimidating — equally perfect for a celebratory dinner, a business meeting, or a night out with close friends.

Two Menus, Two Journeys

Khadak presents diners with a unique choice: a vegetarian menu and a non-vegetarian menu, both crafted with equal care and respect. Each menu unfolds as a multi-course experience, almost like a guided culinary journey.

I opted for the non-vegetarian menu, and what followed was nothing short of spectacular.

Course-by-Course: My Non-Vegetarian Experience

Course 1: Ghost Ka Marag with Tara Naan

The evening began with Ghost Ka Marag, a soulful mutton soup that is both comforting and complex. The flavors are deep — rich with spices, yet balanced by a velvety texture. Paired with tara naan, a traditional flatbread brushed with ghee, it felt like an embrace from a grandmother’s kitchen, elevated by fine-dining precision.

Course 2: Mutton Shikampur with Roomali

Next came the Mutton Shikampur, a kebab that melts in the mouth, almost dissolving before you’ve had time to process its richness. Wrapped in delicate roomali roti, the dish balances the decadence of meat with the airy softness of bread. This was one of the courses where Chef Kulsum’s roots in traditional Hyderabadi cooking shone brightly, while Chef Naved ensured that the plating and texture felt Bib Gourmand-worthy.

Course 3: Chicken Haleem with Sheermal

The Chicken Haleem was a revelation. Traditionally a slow-cooked porridge of meat, lentils, and spices, Haleem often leans toward the heavy. But here, it was presented with elegance, its earthy richness paired with sweet, saffron-tinged sheermal bread. The sweetness of the bread and the heartiness of the haleem danced together — a marriage of opposites made perfect.

Course 4: Kala Khatta Gola

Then came a playful interlude — the Kala Khatta Gola. Shaved ice infused with tangy kala khatta syrup, this course was less about sustenance and more about joy. A nostalgic nod to street flavors, reimagined in a refined form, it cleansed the palate and reminded me that tradition isn’t always solemn — sometimes, it’s fun.

Course 5: Dum Ka Murg or Shabgir with Khatti Dal, Palak Majziyat & Taftan

For the fifth course, diners have a choice between Dum Ka Murg (slow-cooked chicken with aromatic spices) or Shabgir (a delicate meat preparation). I chose the Dum Ka Murg, which arrived alongside khatti dal (a tangy lentil dish), palak majziyat (a spinach-based delicacy), and taftan (a soft, leavened bread). Together, the plate offered a microcosm of Hyderabadi flavors — sour, earthy, spicy, and comforting, all at once.

Course 6: Kache Ghost Ki Biryani with Bagare Baingan & Dahi Ki Chutney

No culinary journey in this tradition is complete without biryani, and Khadak’s Kache Ghost Ki Biryani was the star of the evening. The rice was fragrant with saffron, the meat tender, and the layering impeccable. Accompaniments of bagare baingan (eggplant in peanut gravy) and dahi ki chutney (a spiced yogurt dip) elevated the dish beyond expectation. This was heritage plated with grandeur — and one of the finest biryanis I’ve tasted.

Course 7: Double Ka Meetha

Dessert came in the form of Double Ka Meetha, a traditional bread pudding infused with ghee, milk, and nuts. At Khadak, it was rich without being cloying, and beautifully plated. It ended the meal on a note of comfort and nostalgia, tying the entire journey together.

Drinks: Tradition in a Glass

The drinks program at Khadak deserves as much praise as the food. From spice-infused cocktails to fragrant mocktails, the bar is a laboratory of creativity. I tried a rose-and-cardamom cooler that paired brilliantly with the biryani, and a tamarind-based drink that surprised with its zing. These weren’t just beverages — they were extensions of the culinary story, crafted to complement each course.

Service: Warmth Meets Precision

Dining at Khadak isn’t just about what’s on the plate. The service is seamless — attentive without being overbearing, informative without being rehearsed. Staff members are well-versed in the stories behind each dish, eager to share without overwhelming. The warmth feels genuine, almost familial, while the execution is polished and precise.

Presentation: Storytelling on a Plate

Each course was presented like an artwork — carefully arranged but not over-styled. Traditional vessels like brass bowls and clay pots appeared alongside sleek ceramics, creating a dialogue between past and present. This kind of presentation deepens the dining experience, reminding you that every dish carries a history while celebrating its reinvention.

The Michelin Bib Gourmand: Recognition of Value and Craft

Khadak’s recognition in the Michelin Guide with a Bib Gourmand is not just an acknowledgment of its quality but of its philosophy: to serve exceptional food at remarkable value. Unlike restaurants that chase trends, Khadak’s identity is firmly rooted in tradition. The Bib Gourmand validates what diners already know — that this is a place where authenticity, creativity, and value converge.

A Feast for Memory and Imagination

My evening at Khadak was not just a meal — it was a narrative woven course by course. From the soulful Ghost Ka Marag to the unforgettable Kache Ghost Ki Biryani, every dish carried heritage while embracing subtle modern twists.

The collaboration between Chef Naved Nasir and Chef Kulsum Begum (limited-time collaboration), is nothing short of brilliant. Their partnership breathes life into recipes that could have remained confined to history, reintroducing them to a new generation of diners.

For anyone who values food as both memory and imagination, Khadak is a must-visit. It is more than just a Bib Gourmand restaurant — it is a cultural experience, a love letter to tradition, and a testament to what happens when culinary visionaries collaborate.

Address
Villa 426 – 12 Al Wasl Road, Jumeirah – Jumeirah Second, Dubai, United Arab Emirates 

Phone: +971 58 979 7830

Menu: khadak.com

Working Hours

• Weekdays (Sunday to Thursday): 9:00 AM – 12:00 AM

• Weekends (Friday & Saturday): 9:00 AM – 1:00 AM