The story
On the second floor of the VOCO Hotel along Sheikh Zayed Road, Aamara positions itself as a culinary oasis amid the city’s constant motion. The restaurant draws inspiration from the historic Silk Route, aiming to recreate the communal spirit of travelers gathering at oases to share food and stories from different regions. The result is an Asian fusion menu that spans from the far East to the Western world.
The kitchen is led by Executive Chef Ritwik Sarkar, who brings over sixteen years of experience from renowned establishments across India. Born into a Bengali family in Madhya Pradesh, Sarkar’s upbringing exposed him to a multitude of flavors and traditions. He believes a recipe comes to life with the chef’s touch of “soul,” and his menu at Aamara is designed to tell a story with every bite. Corporate Chef Himanshu Saini, considered one of the youngest tastemakers in Indian cuisine, also oversees the culinary direction as part of the Passion F&B group.
The menu itself is a broad exploration of small plates, grills, large plates, and sides. Diners can begin with dishes like the Chaat Sundae or Salmon Tartare with mango, passionfruit, and kokum ponzu. Dumplings appear in several forms, including Kazakh Samsa with fillings such as Coorgi wild mushroom or minted lamb with cumin and feta, and Khinkali dumplings inspired by Indo-Malay curry. Grills feature a Lahori Chargha corn-fed chicken and charcoal lamb chops with Kuwaiti maabooch. Large plates range from a traditional Butter Chicken and Silk Road Lamb Korma to a Barramundi à la Kiev with panch phoron potato mousseline.
Aamara’s recognition with a Michelin Bib Gourmand award affirms its commitment to good quality, good value cooking in the heart of Dubai. It is a place where the diversity of the Silk Route is translated into a single, cohesive dining experience.
Recognition
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