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A Trip To The Mughal EraJahangir was the fourth Mughal emperor. In Persian, his name means “conqueror of the world”. In Al Ain’s Jimi Mall, Jehangir (a variant of the name) might not be out to conquer the world, but it definitely conquers the palate with its exceptional Indian food.

Why should you visit?

Its decor mirrors the opulence of the Mughal era. Sofas and chairs are upholstered in regal blues and magenta, while patches of patterned tiles break the marble flooring. Walls are adorned with paintings of the Mughal Empire, and shelves are stocked with books that share stories and recipes of those times. The most striking feature is the chandelier, which hangs from an inverted gold dome in the center of the restaurant. Soak in the beautiful surroundings and sounds of the sitar in a dining experience that’s bringing the classics back.

What to order?

The feast begins with a trio of papadums and an amuse bouche of Dal Khichdi. A mini portion of the rice and lentil porridge preps the palate for what’s to follow.The base of a deep bowl is arranged with twirls of mathri (savoury crackers) and coriander for the Tamater Dhaniya Shorba: a heartwarming tomato soup poured at the table. While you savour each bite of this tangy blend, you also nibble on pieces of tomato and crunchy mathri. Pan-grilled lamb chops – Tawe Ki Chaap – are served on a banana leaf. Just when you think it’s already packed with flavour, the server recommends adding the lamb jus. Diners should oblige because it takes the dish a notch higher. For every bite of the earthy meat, the accompanying pickled onions and carrots are a perfect match.There are cubes of paneer, fresh broccoli, capsicums, and onions coated in a tandoori marinade in the Tandoori Subzian. The dollops of sauce – a combination of yogurt and mustard – aren’t just for show. They pack a punch. The pride of the tandoor menu is the Zafrani Jhinga, where Gulf shrimps are marinated in a saffron mixture. Don’t be deceived by the char on the outside – it’s juicy and tasty inside.A best-seller at Jehangir’s is the Daab Chingri, and it has good reason to be. The dish is a light and smooth shrimp and coconut curry dotted with mustard seeds, where the well-balanced flavors are further accentuated when eaten with steamed rice. There’s a fine line between a mushy dal and a creamy one, and thankfully, Jehangir’s Dal Makhani is the latter. It gets its flawless texture from being cooked overnight. There’s a drizzle of cream as well. Pair this dish with hot Butter Naans. Tender lamb soaked in a pepper-rich curry is what you get with the Kalimirchi Ka Ghost, while the Murg Khurchan is a successful union of chicken with onions and capsicum. Brought to the table in a clay pot sealed with dough, the Dum Biryani would get a nod of approval from the Nizams. Cutting through the dough reveals long grains of rice, moist pieces of chicken, and fried onions. There’s generous use of spices like cardamom and saffron. To finish off, the restaurant pays homage to the land it resides in with Shahi Gulab Jamun that cleverly combines two popular desserts: warm, spongy deep-fried dough balls of Gulab Jamun on a base of the Middle Eastern favorite Umm Ali. Among other desserts, there’s Gajar Ka Halwa (carrot pudding) and Kulfi (Indian ice cream) too.

Pro tip

With food this delicious, you’re likely to overeat. Make sure you sip on their digestif – a concoction of ginger, jaggery, and black seed oil – at the end of your meal. Great for those who love Indian food will be bowled over by what Jehangir’s has to offer, but if you’re new to the cuisine, there’s no better place to start.

What could be better?

It would be lovely if they converted the outside area of the restaurant as a space for dining because it offers beautiful views of Jebel Hafeet (Abu Dhabi’s highest mountain). 

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