Chef Julius Dabre runs a pretty neat kitchen. Trust us, we have been inside quite a few. With 17 years of experience across hotels in Mumbai, cruise liner kitchens and stints in New York, New Jersey and Germany, he gave it all up to start his kitchen
Julius Dabre prepares the Roasted Vegetable Pizza. PICS/ SAMEER MARKANDE
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Chef Julius Dabre runs a pretty neat kitchen. Trust us, we have been inside quite a few. With 17 years of experience across hotels in Mumbai, cruise liner kitchens and stints in New York, New Jersey and Germany, he gave it all up to start his kitchen. Dabre teamed up with Shivang Jha and Pratik Bhandari, who were also looking to set up a food service, and launched Jules European Kitchen. The home delivery service which launched on May 10, is a culmination of his learnings, with a few creative tricks thrown in.
We've walked in for lunch, hungry. We are greeted by the smiling chef, who is busy jotting down delivery orders and recommending add ons.
Arugula Salad
For us, he's decided to start with the Arugula, Water Chestnut and Apricot Salad (Rs 220). Crunchy chestnuts, chewy apricots and fresh leaves combine with the flavours of oregano, pepper and olives. A parmesan dust adds a salt-packed punch. From the grill, comes Chicken Peri Peri (Rs 240). The meat falls off the bone, and the sauce sets our palate on fire. We douse it with a mango salsa that gives the dish a tangy sweet touch.
Chicken Peri Peri
Our Roasted Vegetable Pizza (Rs 320) has been in the oven for 20 minutes. Every dish is prepared only once the order is placed, so rest assured, you are getting freshly cooked food. When the pizza topped with sundried tomatoes, olives and jalapeño comes out of the kitchen, we spot a difference from our usual cheesy discs. The base's circumference is folded in, making it look like a crunchy biscuit. "I hate it when people leave pizza edges uneaten. My dough recipe is without yeast or soda," Dabre shares.
Our last dish, Smoked Chicken Sausage Bomb (Rs 280), is an unusual burger. Instead of slicing the bun into horizontal halves, Dabre scoops out the bun from the top and stuffs in his filling. "Burgers are meant to be messy," he tells us, as we bite into juicy charcoal-grilled sausages, laced with cheese and caramelised onions. Drizzled with chilli sauce, the pickled ginger had a tart pungency. A fitting finale to our time spent in this kitchen.
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