Ghee Downtown Dadeland
Lavender Lemon Spritz – Lavender, Lemon, Cava
Papadum – Vegetable Pickle
Short Rib Dosa – Fermented Rice Crepe, Short Rib, Coconut Chutney, Sambar
Yellowfin Tuna Bhel – Puffed Rice, Avocado Cilantro Dressing, Charred Vegetables, Sev, Fresh Tuna Marinated with Kashmiri Chili
Chutney Platter – Cilantro Chutney, Tamarind Chutney, Apple Chutney, Spicy Greene Chili Pickle, Raita, Vegetable Pickle
Backyard Pakora – Taro Leaf, Calabaza, Onion, Chickpea Batter, Tamarind Date Chutney
Crispy Cauliflower – Cauliflower, Mushrooms, Herbs, Roasted Red Pepper Sauce
Charred Corn – Grilled Corn, Smoked Paneer, Spices, Cilantro Cream
Turmeric Marinated Grouper – Coconut Curry Broth, Curry Leaves, Vegetables, Basmati Rice
Steamed Green Millet – Roasted Sorghum Grains, Yogurt, Cilantro
Grain Naan – Pumpkin Seeds, Wheat, Flax Seeds, Sunflower Seeds, Ghee
Sticky Date Cake – Ginger Ice Cream, Toffee Sauce
A replacement for Pubbelly Sushi in 2017, Ghee at downtown Dadeland is Chef Niven Patel’s original South Florida venture, and with the Design District location closed amidst COVID-19 precautions the upscale outdoor mall is currently thriving as the best place to find Miami’s most innovative Indian cuisine.
Raised by traditional Indian parents in the US south, and later honing his skills as Chef de Cuisine at Michael’s Genuine, it is immediately upon entry that bright aromatics flood the nares, a quick temperature check followed by rehearsed introduction to Patel’s careful blending of seasonal ingredients from his own farm into bold dishes that are familiar yet entirely unique.
Distinctively Indian in design, spices lining the wall adjacent an open kitchen, it was along with two adults and a teen that eleven plates were ordered, the first round including Papadum and a Dosa filled with Shortrib immediately showcasing subtlety rarely associated with Indian Food while Yellowfin Tuna Ceviche found itself beautifully complimented by Puffed Rice, Sev and vibrant Dressing.
Not a place to waste space on Tikka Masala, though the dish was pushed by service, another round of dishes began with six housemade Condiments, the Apple and Tamarind Chutneys shining despite doughy Naan (ordered separate,) while fried Cauliflower and Pakora were both surprisingly light and packed with complex flavor to match their delightful textures.
At this point receiving the first of two mistaken plates, a situation remedied without delay, Grouper in Coconut Curry unfortunately found the Fish significantly overcooked despite its delectable Broth, both Corn prepared somewhat akin Elotes and toothsome Millet faring better while Sticky Date Cake was better for the Ice Cream than Cake which would have benefitted from more moisture.
www.gheemiami.com
