Kinara by Vikas Khanna at JA Lake View Hotel is marking the 78th Indian Independence Day with a specially curated set menu priced at AED 249 per person, complemented by a traditional masala chai service in eco-friendly kulhad cups by Project Chaiwala.
On August 15, guests will be treated to a culinary journey through India with a menu crafted by Michelin-starred chef Vikas Khanna, designed to celebrate the country’s rich heritage through inspired flavours and modern presentation. Located in JA Lake View Hotel, Kinara is known for its immersive fine dining experience, blending striking interiors, aromatic spice displays, and warm hospitality.
The evening begins with a delicate amuse bouche seasoning pot featuring green chilli and pepper chutney, pineapple and fennel seed pickle, tomato and date relish, and pickled shallots with beetroot. Starters include Shakarkandi ki chaat with sandalwood-smoked sweet potato, cumin yoghurt, and strawberry-ginger dressing; paneer fritters with walnut chutney; and Bhatti ka murgh with carrot raita and green mango chutney.
Main courses showcase paneer qorma with saffron and cashew nuts, pahadi dal enriched with clarified butter, achari lamb slow-cooked with caramelised onion and tangy green mango, and Hyderabadi vegetable biryani with cucumber raita. The menu is served with Amritsari paneer kulcha and steamed rice. Dessert offerings include rhubarb rose mille-feuille with cardamom crisp and Odiya chenna poda with pistachio sponge and passion fruit.
Adding an authentic street culture touch, Project Chaiwala will serve its signature masala tea in traditional, handleless kulhad cups, with a live pouring performance from an impressive height. Founded to preserve the roadside chaiwala tradition, the brand combines theatre with sustainability, as the pottery cups can be repurposed as plant pots.
Seats for the celebration are limited. The event runs from 6:30 PM to 10:30 PM on Friday, August 15. For reservations, guests can email restaurant.reservation@jaresorts.com or call +971 4 814 5604.
