Restaurant Review:
Aseelah

Radisson Deira Creek
​Dubai

We’ve eaten at quite a few Radisson Blu restaurants this year and are pleasantly surprised by how good the food, ambiance and experience in totality have been! The hotel, established in 1975 at the Deira Creek in Old Dubai, is somewhat of an icon in the city, being one of the first five star hotels to open its doors in Dubai. Surrounded by entities that are a proper walk down memory lane, Radisson Blu is the ideal place to visit when you want a reminder of Old Dubai amidst all the glitz and glamor of new Dubai! We were invited to Aseelah, which translated from Arabic means “One belonging to a great heritage and family,” the hotel’s refined Emirati restaurant that amalgams culture and tradition with modernity! 
On arrival, we were struck by the brew of both opulence and tradition in the décor of the restaurant with designs and motifs that remind you of the lifestyle of a Bedouin in the deserts of the UAE. Warm furniture complemented by romantic lighting made for the perfect setting! As we pored over the menu, we were welcomed with a Saffron Rose Drink; delicious start to the meal! Now for everything we ate & drank:

Drinks

  • Emirati Falooda: Chia Seeds, Rose Syrup, Milk And Vermicelli
  • Tropical Blu: Blue Curacao Syrup, Coconut Purée, Pineapple Juice And Fresh Milk
Food

  • Home Smoked Rack Of Lamb: Rack Of Lamb Served With Walnut And Apricot Cous-Cous, Sautéed Spinach, Parsnip Purée And With Saffron And Cardamom Infused Gravy
  • Aseelah Harees: Long Cooked Whole Wheat Blended With Chicken, Topped With Mozzarella Cheese And A Spoonful Of Homemade Ghee
  • Aseelah Trio Of Camel Sliders: These Come With Three Different Toppings And Sweet Potato Fries. The Toppings Are:
  • Date & Lime Jam With Halloumi
  • BBQ Sauce With Onion Jam
  • Cheese, Onion And Tomato
  • Chicken Kebab: Tender Chicken Marinated In Yoghurt And Served With Garlic Sauce
Desserts

  • Pumpkin Mille-Feuille: Puff Pastry Layered With Warm Pumpkin Mousse, Sweet Cream And Date Syrup
  • Baked Cardamom Cheesecake: Served With Fresh Berry Compote And Laban Ice Cream

Indulgent is an understatement; these dishes were rich in both presentation and taste! The clear winner for us from the evening was the rack of lamb while the chicken kebabs came a close second. Albeit quite heavy, we still enjoyed the Harees while the camel sliders were a trio of deliciousness. Our favorite toppings were the date and lime jam with halloumi both for its novelty and tang! Despite the lushness of the mains, we still managed room for the desserts and what a great decision that was! We loved the Emirati twist to the typical Mille-Feuille and the union of zests was a treat to the senses. Now for our other dessert. When we spotted the cardamom cheesecake on the menu, we were simultaneously apprehensive and eager to try it because well, cardamom is perfect as a garnish but an entire dessert made out of it? We went ahead and ordered it and we have to admit that every bite was a delight. The well thought out dish flaunted another unique aspect in the form of the Laban Ice Cream. Simply put, both desserts were the perfect ends to the meal that we hoped would take its sweet time to end!

We’ve both lived in the UAE a long time (one of us was even born here), yet we feel like there’s a dearth of Emirati restaurants in the country. Prior to Aseelah, we have tried just a handful of other Emirati restaurants in Dubai and strongly believe that Emirati cuisine with its uniqueness and diversity needs a boost in its country of origin; something that Aseelah is doing really well! With UAE based legend, Chef Uwe Micheel, director of kitchens, Radisson Blu Hotel Dubai Deira Creek and president, Emirates Culinary Guild at the helm of Aseelah, you can bet you’ll have an Emirati experience like no other!