The story
Dabba King in Antwerpen turns away from crowded seafood trends to focus on grounded Indian cooking. Co-founders Nikolaj Kovdal and Sen Kulanthaivelu shifted their culinary approach after deciding to center the menu around dahl and heritage spice blends. Chef Dhinakaran Ramasamy runs the pass, applying techniques learned during his childhood in the Chettinad region. The open kitchen overlooks the main dining room, allowing guests to watch each dish go out.
The menu highlights traditional Indian dishes without leaning on heavy stereotypes. Medhu vadai arrives as crisp fried lentil balls served alongside a smooth coconut chutney. The masala dosa features a fermented rice and urad bean base topped with fenugreek seeds for extra texture. Hearty kothu parotta mixes sautéed shredded flatbread with braised mutton, fresh curry leaves, and seasonal vegetables.
A long communal bar stretches along the wall, backed by cushioned booths and a simple neon sign above the prep area. The layout favors easy movement and casual conversation over formal table settings. Upbeat hip hop tracks play steadily through the speakers, replacing typical background music with a modern pulse. This straightforward environment supports both quick takeaway pickups and unhurried small plate sharing, earning the spot on the Le Fooding guide for its consistent approach to distinctive Indian flavors.
Recognition
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