What would it be like if one of Kerala’s Finest Eateries, ‘Calicut Paragon’ ventured into the world of Fine Dining? What would their menu look like and would people take them seriously?

I was invited to review their new venture ‘Meat & Mackerel’ in Barsha, Dubai by none other than CEO & Culinary Curator for ‘Calicut Paragon Group‘, ‘Mr. Sumesh Govind’ who took the time out of his busy schedule to give us an insight into how the idea came into being and what we should be trying on their menu.

Mr. Sumesh Govind’s “Meat & Mackerel” expertly blends global culinary inspirations with Kerala’s essence, creating a unique fine dining experience.

Shayne Haridas

These are some of the items we were served!

1. ‘Mackerel & Radish Soup’ – AED 24 ⭐️
2. ‘Jerky Beef Tender Coconut Salad’ – AED 45
3. ‘Tamarind Netholi (Anchovies) on Toast’ – AED 35 ⭐️
4. ‘Bulgogi Nigiri’ – AED 50 🔥
5. ‘Butterfly Mackerel with Coconut Rice’ – AED 42
6. ‘Anglo Indian Claim Stew’ – AED 44 🔥
7. ‘M&M Lamb Chops with Pommes’ – AED 95 🔥
8. ‘Tellicherry Beef Steak’ – AED 106 🔥
9. ‘Orange Toffee French Toast’ – AED 36 ⭐️
10. ‘Kuthiya Gothambu Neipayasam’ – AED 32 🔥

The ‘Mackerel & Radish Soup’ was well balanced and tangy with none of that fishiness that comes from Mackerel taking over the soup.

The ‘Jerky Beef Coconut Salad’ had slivers of Beef jerky and tender coconut, with walnuts adding some crunch.

The ‘Tamarind Anchovies on Toast’ was lovely. Home-cured baby anchovies and caviar (YES CAVIAR) served on crispy Brioche toast topped with tamarind , jaggery sauce & cream cheese makes for a fulfilling bite.

The ‘Bulgogi Nigiri’ comes with a slice of Wagyu- A9 beef served nigiri-style on Japanese rice, topped with wasabi furikake. It was outstanding and I could have polished a few more pieces.

The ‘Butterfly Mackerel with Coconut Rice’ didn’t make the mark. The grilled fish left an aftertaste and I felt it could have been fresher. The coconut rice though was on point and creamy.

My favourite main courses were the ‘Anglo Indian Clam Stew’, ‘Tellicherry Beef Steak’ & ‘M&M Lamb Chops with Pommes’, all equally good and worth the price tag.

I would also like to point out that the peppercorns in the ‘Tellicherry Beef Steak’ is sourced from the city of Tellicherry in Kerala, which is popular for its spices.

The Desserts too were on point and we had one of the most outstanding experiences. Out of the two, my favourite was the ‘Kuthiya Gothambu Naipayasam’ which is a Kerala staple combined with Ice cream. What a FANTASTIC combination this was.

The staff are wonderful and I would like to personally thank Mr. Sumesh Govind for inviting me.

Location: Meat and Mackerel (By Calicut Paragon)