India has a thousand flavours.We brought our favourites to Dubai.
Four regions, one kitchen. North to South, coast to river country, cooked the way it is cooked back home. No shortcuts, no fusion for the sake of it.
- Where
- Alserkal Avenue, Al Quoz
- Hours
- Daily, 12:00 to midnight
- Delivery
- Al Quoz and nearby
Four regions on one menu
The mapSmoke, cream and the tandoor
Slow charcoal, hung yoghurt marinades, and gravies finished with butter. This is the food of Punjab and Delhi, cooked loud and generous.
A good tandoor is never turned off. Ours has been warm since the day we opened.
- Amritsari Butter Chicken62 AED
Overnight tomato gravy, white butter, a little smoke.
- Seekh Kebab54 AED
Minced lamb, green chilli, coriander, straight off the skewer.
- Dal Makhani46 AED
Black lentils cooked down for a full day.
- Garlic Naan18 AED
Pulled from the tandoor wall, brushed with ghee.
Mumbai footpaths, Gujarati thalis
Sweet, sour and salty in the same bite. Rajasthani heat, Gujarati comfort, and the chaat stalls of Mumbai at 7pm.
In Mumbai you eat standing up, on the move, with your hands. We kept that feeling.
- Pani Puri28 AED
Six shells, spiced water, tamarind. Eat them fast.
- Pav Bhaji38 AED
Mashed vegetables, buttered pav, raw onion, lime.
- Laal Maas68 AED
Rajasthani mutton in a fierce Mathania chilli gravy.
- Dhokla26 AED
Steamed, soft, tempered with mustard seeds.
Rice, coconut and coastal heat
Fermented batters, curry leaves crackling in oil, and Chettinad spice that builds slowly. Lighter, sharper, deeply savoury.
South Indian cooking rewards patience. The batter waits overnight before it ever meets the pan.
- Masala Dosa42 AED
Crisp rice crepe, potato, coconut chutney, sambar.
- Chettinad Chicken58 AED
Roasted spices, black pepper, a long finish.
- Malabar Prawn Curry72 AED
Coconut milk, kokum, curry leaf.
- Filter Coffee16 AED
Strong, frothy, poured the proper way.
Bengal, sweets and Indo-Chinese
Mustard, fish and river-country cooking, plus the Kolkata street food that turned Chinese cooking into something entirely its own.
Bengalis will argue about mishti for hours. We simply make it fresh every afternoon.
- Kolkata Chilli Chicken52 AED
Indo-Chinese, sticky, hot, a little sweet.
- Shorshe Maach64 AED
Fish in a bright mustard gravy.
- Gulab Jamun24 AED
Warm, syrup-soaked, two to a plate.
- Mishti Doi22 AED
Set sweet yoghurt, caramel edge.
Every plate here starts at a market stall, a home kitchen, a memory of somewhere.RAASA, Alserkal Avenue
How spicy are you?
Pick a heatTell us your tolerance and we will point you to three dishes that fit. No judgement either way, the kitchen adjusts for you.
The way most of India actually eats. A warm hum, not a fight.
Peppery and layered, builds as you go.
Buttery, spiced, honestly moreish.
Green chilli in the mince keeps it lively.
The RAASA Table
Join the house list. It is our way of looking after regulars, and it is how we book your table. Leave your details and we will take it from there.
- A little something on your birthday, on us.
- First look at new regional menus before they go public.
- An invite to festival nights: Onam, Diwali, Durga Puja.
- We remember how you like your spice.