Dubai’s Indian food scene is evolving, and Bombay Borough DIFC is right at the center of it. In Episode 2 of Plate It Up, we go behind the scenes at one of Dubai’s most talked-about modern Indian kitchens to explore flavour, technique, and storytelling on the plate. Our host sits down with the chef to uncover the story, inspiration, and precision behind two standout dishes. First, the rich and coastal Crab Gassi, layered with spice, depth, and colour. Then, the bold Kara Masala Chicken Skewers, packed with heat, balance, and modern plating. We break down how ingredients are chosen, why every element matters, and how colour, texture, and taste come together in each dish. The episode also features a rapid-fire round with the chef, followed by a fun pantry challenge where our host picks surprise ingredients straight from the kitchen. The chef then reveals the relevance of each ingredient and answers the big question. If he had to create a dish using just those picks, what would it be?
