All Day
Served daily from 12 PM
An all-day menu inspired by India’s iconic food destinations and legacy recipes, from familiar favourites to regional dishes worth discovering.
Small Plates
ANN'S LADY FINGER FRIES | 48 V, G, E, M
Crisp, golden batons of lady finger coated in tempura and chickpea flour, dusted with our chef’s special spice mix. Served with a Kasundi Honey Mayo that brings a sweet-savoury kick.
KARARI KALE CHAAT | 52 V, D, G, Su
Crispy kale tempura gets the street-side treatment, drizzled with a colourful array of chutneys, sweet yoghurt, and a pop of pomegranate pearls. It’s crunchy, tangy, and delightfully unexpected.
MOREL CHEESE KULCHA WITH TRUFFLE BUTTER | 28 V, D, G
Our signature kulcha stuffed with melted cheese and prized morel mushrooms, paired with truffle butter.
OKRA KULCHA WITH BLUE CHEESE BUTTER | 28 V, D, G, Su
Our signature kulcha stuffed with spiced okra and onion, paired with blue cheese butter.
PRAWN KULCHA WITH MISO BUTTER | 32 D, G, E, S, Se, C
Our signature kulcha stuffed with prawns tossed in sesame oil, soy and garlic, paired with miso butter.
SAAG À LA MEXICANA | 48 V, D
Spinach saag baked with our house cheese blend, chilli, garlic and onion, served with heirloom corn tortillas from Lila Taqueria.
SARDAR PAV BHAJI | 48 V, D, G
A richer, indulgent take on Bombay’s favourite. Spiced mash of potatoes, peppers, green peas, cauliflower, and carrots, served with freshly baked pav and elevated with a masala butter candle that melts into every bite. Born in the city’s textile mills as a quick, hearty mix of leftovers, this pav bhaji tips its hat to Sardar, where butter is never held back.
CHARMINAR CHICKEN 65 | 58 D, G, M
Boneless chicken pieces fried with mustard seeds, garlic, and curry leaves, then tossed in a spiced yoghurt sauce. Garnished with caramelised pearl onions, it’s our ode to Hyderabad’s favourite starter.
RADIO CAFÉ KHEEMA PAO | 58 D, G
From the much-missed Radio Café near Bombay’s Crawford Market. Spiced goat mince cooked with fresh mint, coriander, and green peas, served with soft Bombay bakery bread. Every bite is pure nostalgia.
TANGRA PRAWNS | 65 G, E, S, C
Tiger prawns sautéed with ginger, garlic, soy sauce, and spring onions. It’s our nod to Calcutta’s historic Chinatown.
WARQI LUKMI | 48 D, G
A traditional Hyderabadi pastry and an iftar favourite. House-made warqi pastry is filled with minced mutton, onion, green chilli and coriander, then cooked until flaky and golden.
Mains
KATHAL KI HALEEM | 82 V, D, G, Tn
The Hyderabadi classic, now reinvented for vegetarians (you’re welcome). Tender baby jackfruit slow-cooked with spices, served with fried cashews, crispy onions, mint, and a squeeze of lemon.
O.G. SHAHI PANEER | 92 V, D, Tn
Paneer stuffed with morels, cheese, and truffle oil, served in a nutty-tomato, saffron-infused sauce and finished with shilajit cream. Once prescribed by hakims to royalty, this dish of quiet indulgence and strength recalls a time when food nourished both body and spirit.
SUBZ MILONI | 85 V, D
Spinach, cottage cheese, zucchini, baby carrots, and baby corn, slow-cooked on dum and garnished with roasted khoya and brown garlic.
PANEER KHURCHAN | 82 V, D, M
Soft cottage cheese, bell peppers, and onions, all sautéed in a creamy tomato-based sauce.
GOBHI MUSALLAM | 82 V, D, Tn
A dish from the royal kitchens of Awadh, reimagined for vegetarians. Cauliflower is slow-cooked with yellow chilli, hand-pounded spices and saffron, served in a rich nutty tomato gravy and finished with pistachios, almonds and silver leaf.
JAKHIA ALOO | 68 V, D, M
Baby potatoes tossed with wild mustard, spices, onions and tomatoes, finished with a squeeze of lime and a sprinkle of fresh coriander. A taste of Uttarakhand.
KHADAK DAL | 65 V, D
Whole black lentils soaked in tomato puree, butter, and cream, and simmered on low heat for hours. It may demand patience and precision, but it rewards with a taste that’s pure comfort.
DAL GHEE | 58 V, D
A tribute to Noor Mohammadi's iconic Dal Ghee from Bhendi Bazaar. Yellow lentils tempered with garlic, cumin, red chillies and smoked ghee.
GUNTUR BUTTER CHICKEN | 92 D
Smoked tikka in a velvety plum tomato sauce, infused with the heat of Guntur chillies, and finished with a dollop of cream. A bold twist on an old favourite.
TALA GOSHT | 118 D, M
Diced Indian goat cooked in pure ghee with hand-pounded spices, ginger, and garlic. An indulgent, forgotten Hyderabadi classic.
MALAI CHINGRI | 135 Tn, M, C
Deliciously grilled king prawns basking in a rich, smooth, nutty gravy. This Calcutta favourite is both elegant and indulgent, which, come to think of it, describes the city perfectly.
SMASHED CHICKEN GHEE ROAST | 105 D, Tn, Su
Fresh baby chicken roasted in ghee with coconut, onion, tomato, and our hand-pounded spices. This classic from the coastal kitchens of Mangalore brings together a bold, spiced masala and the richness of ghee. Smashed at your table for the masala to work its way through.
SHABRATI NIHARI | 105 D, M
Pulled goat slow-cooked with warm spices and served with ginger julienne, fried onions, and lime. It’s the breakfast of choice at Delhi’s Chitli Qabar bazaar, but you can enjoy it any time of the day.
KACCHI IMLI KA MURGH | 88 D, Tn, M, Su
A forgotten recipe from Nizam-era kitchens. Chicken prepared in a classic pickled-tamarind gravy, infused with a hint of yellow-chilli heat.
ZEER BIRYAN GUCCHI | 98 V, D, Tn
A reinterpretation of a 17th-century recipe from the kitchens of Emperor Shah Jahan. Gucchi mushrooms stuffed with truffle and cheese, lotus stem, fox nuts and seasonal vegetables are slow-cooked with fragrant basmati rice and finished with cashews, raisins and almonds.
MALABAR PRAWN BIRYANI | 135 D, M, C
King prawns, whole spices and saffron, slow-cooked on dum with fragrant basmati rice. Rooted in the flavours of Kerala’s Malabar coast.
IDREES BHAI'S LACCHA BIRYANI | 105 D, G, E, Se
Tender pulled goat layered with fragrant basmati rice and slow-cooked on dum, capturing the authentic flavours of Lucknow, inspired by the legendary Idrees Bhai.
SHADAB CHICKEN BIRYANI | 88 D
Straight from the heart of India’s biryani capital. Tender chicken marinated with yoghurt, mint, coriander and spices, layered with fragrant basmati rice and saffron. Made “kacchi” style so that the flavours are fully blended.
Grills & Griddle
KASHMIRI DOON PANEER | 82 V, D, Tn, M, Su
Cottage cheese stuffed with walnuts, raisins and cheese, coated in a spiced tandoor marinade with saffron, then charred and topped with doon chutney.
TUNDAY'S GALOUTI | 78 V, D, G, Tn
Born in the kitchens of Lucknow's nawabs and perfected over centuries at the iconic Tunday's, the galouti was always the dish vegetarians could only watch others enjoy. But not anymore. A melt-in-the-mouth carrot galouti, cooked in ghee and hand-pounded spices, served on a warm saffron-infused sheermal.
PESHAWARI TANDOORI ALOO | 78 V, D, Tn
Charred and smoky from the tandoor, potato cylinders stuffed with a spiced mix of nuts and raisins, gratinated with a combination of Gouda, cheddar, and mozzarella.
PURANI DILLI SEEKH | 82 D, Su
Minced Indian goat infused with garlic and a touch of yellow chilli, grilled just like they do in the aromatic spice markets of Old Delhi.
MURGH ANGAAR | 82 D
Chicken thigh marinated in chilli, lime, ginger, and garlic, tossed in roasted gram flour and chargrilled. Every bite delivers smoky heat and vibrant flavour, crafted for spice lovers.
N.M. CHICKEN SHAMMI | 78 D, M
A homage to the legendary restaurant Noor Mohammadi at Bhendi Bazaar. Chicken and lentils cooked with ginger, garlic and hand-pounded spices, shaped into patties and shallow-fried to lip-smacking perfection.
KASUNDI LAMB CHOPS | 165 D, M, Su
French-trimmed lamb chops marinated with kasundi mustard and Greek yoghurt, chargrilled and served with a raw tamarind chutney.
PATTHAR KA GOSHT | 148 D, G, Tn
A Hyderabadi heirloom. Slices of goat leg, marinated in almond paste and Hyderabadi potli masala, charred till meltingly tender. Smoky, silky, and full of history.
SEA BASS THECHA BEURRE BLANC | 155 D, Su, F
Sea bass fillet, marinated and shallow-fried, served with thecha beurre blanc, where a classic French base meets a hand-pounded Maharashtrian chutney. Meets the approval of the fussiest Koli fisherwoman.
Sides
ROASTED BEETROOT SALAD | 35 V, Ve, Tn, Su
Roasted beetroot with crisp snow peas, pineapple and toasted nuts, tossed in a berry and mint dressing.
BROCCOLI BHEL | 35 V, G, Tn, Su
The quintessential Indian snack, reimagined. Rice puffs with steamed broccoli, pomelo, toasted almond flakes, pistachios and pomegranate, tossed in a honey, lime and tamarind dressing.
PLAIN BASMATI | 28
Rice steamed to fluffy perfection, and ready to soak up the sauces.
JEERA RICE | 38 D
Basmati rice tempered with cumin seeds, a timeless accompaniment.
LACCHA | 18
A combination of crispy onion rounds with green chillies, fresh coriander, mint, lemon, and our signature house-spice mix.
CUCUMBER RAITA | 28 D, M
Grated cucumber and fresh coriander in a creamy yoghurt tempered with cumin seeds.
SHAKAR KANDI | 28
Sweet potatoes brushed in butter, sprinkled with kebab masala, then charcoal-grilled on a robata.
Breads
NAAN | 22 D, G
Soft, pillowy bread, freshly baked in the tandoor.
ROTI | 22 D, G
Made with whole wheat, crisp on the outside and tender inside.
WARQI PARATHA | 25 D, G
Flaky layered bread, infused with milk, ghee, and a hint of ajwain.
PUDINA PARATHA | 25 D, G
Made with whole wheat, bursting with vibrant minty notes.
LACCHA PARATHA | 25 D, G
Crisp, buttery layers that unfold with every bite and make a timeless classic for any curry.
ROOMALI | 22 D, G
A flatbread that’s as light and thin as a handkerchief.
KHAMIRI ROTI | 22 D, G
Crisp on the outside, soft inside, perfect on the whole.
GARLIC NAAN | 22 D, G
Fluffy naan topped with chopped garlic and coriander. Add butter if you’re feeling indulgent.
CHILLI GARLIC NAAN | 22 D, G
A punchy take on our classic naan topped with chopped garlic and green chilli for a bit of heat. Butter’s up to you.
SHEERMAL | 25 D, G
A Lucknowi classic. Saffron-scented flatbread enriched with milk, ghee, and a hint of cardamom. Slightly sweet, fragrant, and the perfect companion to rich gravies or slow-cooked meats.
Chai & Maska
HYDERABADI IRANI CHAI | 22 D
A rich blend of black tea, milk, and cardamom, slow-brewed to perfection. Served piping hot, just like the bustling Irani cafés of Hyderabad. A sip of the city's legacy in every cup.
BUN MASKA | 32 D, G
Bombay's Irani café classic. A home-baked soft bun slathered with butter (maska), serving a taste of pure nostalgia. Baked fresh daily, served until sold out.
Time Out's Best Indian Restaurant in Dubai - Inspired by Stories Worth Sharing
Every dish here traces back to a person, a place or a memory. At Khadak, a Michelin Bib Gourmand-recognised Indian restaurant in Dubai, every recipe is rooted in India's iconic food streets, legacy shops, fading recipes and the memories people continue to carry. Our all-day menu brings together small plates, grills, curries and biryanis, offering something for every hour of the day.
An All-Day Indian Dining Experience in Jumeirah
Located in the heart of Jumeirah, Khadak Restaurant is built on the belief that the most memorable meals are the ones with a story to tell. Each dish draws on traditional technique and bold regional flavour, honouring India's diverse culinary landscape rather than flattening it into one idea of Indian food.
The Difference Is in the Details
Every detail here begins with intention, from the ingredients we choose to the regional recipes and traditions we work to preserve. That commitment to thoughtful cooking and genuine hospitality is what earned Khadak recognition as a Michelin Bib Gourmand and Time Out Dubai's Best Indian Restaurant, and what keeps it a destination for business lunches, family gatherings and celebrations.
Signature Dishes That Define Khadak
Alongside timeless classics and lesser-known regional specialities, you'll find dishes that have become synonymous with Khadak itself. Our Karari Kale Chaat, a much-loved crowd favourite, has become one of our most talked-about dishes. Idrees Bhai's Mutton Biryani pays tribute to Lucknow's legendary third-generation biryani shop, while Guntur Butter Chicken brings the bold flavours of Andhra Pradesh into something familiar and comforting. Our kebabs, from the Purani Dilli Seekh to the delicately spiced N.M. Chicken Shammi Kebab, carry forward recipes that have stayed loved across generations.
A Menu for Every Occasion
Whether it's a relaxed weekday lunch, a business lunch in Dubai with colleagues, or an evening with family and friends, Khadak's all-day menu is built to suit the occasion, with a generous choice of vegetarian and meat dishes to share or enjoy on your own.
As the day moves into evening, the same menu takes on a different rhythm. For those looking for dinner restaurants in Dubai, Khadak offers a relaxed setting with a menu built for lingering, letting you set your own pace through the meal.
Stories Shared Around the Table
Khadak is more than a place to eat, it’s an opportunity to connect. The food carries stories of people, places and traditions from across India, while the table gives them a place to be shared with the people around you.
Our all-day menu celebrates the flavours, traditions and memories that have shaped Indian food, giving you a chance to discover something familiar, share something new and experience a meal you’ll remember for more than what was on the plate.
Reserve your table at
Khadak.