Blog

A Goan curry folded into a samosa cone. What xacutti is, why this ₹545 starter is so Goan, and what to order with it.

A Valencian rice dish on a Goan cliff. What the ₹795 Paella Seafood is, how far it might stretch and which seafood plates to add.

Five dumplings, three wrappers, two veg options. Here is how Dubki’s dim sum compare and which to order first.

What mandi actually is, how the ₹795 Mutton Mandi fits into a Dubki order, and the plates that sit well beside it.

Khow suey is the Burmese coconut curry noodle bowl that became an Indian dinner-party favourite. Here is its story, the toppings, and Dubki’s dim sum twist.

A plain guide to the mezze dips and seasonings on the Dubki menu: tzatziki, hummus, muhammara, baba ganoush and za’atar, and the dishes they come with.

From layered bebinca to sticky dodol and sawdust pudding, here are the Goan desserts worth tracking down, and why you will not find them on Dubki’s menu.

Kingfish, bangdo, paplet, xinaneo, tisreo: a plain-English guide to Goan seafood names, the best ways each is cooked, and when the catch is freshest.

Mandi is Yemen’s slow-cooked meat and rice, steamed over its own drippings. Learn how it is cooked, mutton vs chicken, and how to eat it properly.

Bhutte ka kees is Indore’s grated-corn snack, cooked in milk with mustard seeds and green chilli. Here is what it is and how Dubki reworks it as a chaat.

Goan prawn balchão, Macau’s balichão and Burmese balachaung sound alike for a reason. Here is how they are related, how they differ and where Dubki fits in.

Goan chorizo is a tangy, chilli-red pork sausage cured with vinegar. Learn how it is made, how Goans cook it, and which Dubki dishes use it.