Tamarind is known as Imli in the subcontinental India and is one of the most indigenous and native fruits which holds a lot of importance when it comes to history of trade out of Indian subcontinent and connecting the rest of the world to the massive and diverse subcontinent.
The word ‘Tamarind’ comes from the Arabic word ‘Tamar e Hind’ which translates to dates of India; this over many years has spun into what we know as ‘Tamarind’ today.
Our Cookhouse connects & binds the food from the Indian Subcontinent and brings flavours form the mountains of Afghanistan and Nepal, to the midlands of India and shores of Sri Lanka and Myanmar to the plate with a modern and urban sensibility.
A concept by LemonButter – www.thelemonbutter.com
The Menu evolves around grilling which is probably the most ancient form of cooking. The grilling at Pink Imli happens over an open charcoal pit fire. The menu offers classic charcoal grilled chicken and vegan dishes which are packed with nostalgic flavours, regional subcontinental micro cuisine inspired side dishes.
Pink Imli – Cook House food is something you would want to enjoy every day. It delivers food that is flavour packed and is cooked lovingly with ingredients that are naturally and responsibly sourced. Pink Imli Cookhouse has drawn its strength from the philosophy of less is more.
The approach of minimalism is the core and we aim to consistently deliver food which carries a massive flavour punch.
Chicken is the by far the most consumed protein in the world due to its versatlie applicability with various flavors. In the subcontinental India, chicken in the form of protein was introduced much later and it quickly was adopted as a main source of lean source of protein.
The grilled chicken options at Pink Imli are not just packed with flavor but more with NOSTALGIA. We have picked grilled chicken dishes from the regions of the subcontinent which consistently deliver the Pink Imli experience.
We use responsibly sourced, natural chicken which is not tenderized and has not gone through any chemical treatment to achieve the natural texture and taste.
Chili paste and yoghurt marinade, grilled on smouldering coal, masala and lime sprinkle. Pickled chutney onions
AED 35 / 55
Star anise and fennel marinated roasted Chicken. Shallots, curry leaf and coconut masala, grilled ‘en papillote’ in banana leaf
AED 35 / 55
Celebratory preparation from the wedding banquets of Dhaka- Charcoal grilled Chicken, fennel and cardamom marinade, Creamy cashew curry
AED 35 / 55
Grilled chicken, cardamom, mace and yoghurt marinade, Afghani speciality
AED 35 / 55
Burmese flame grilled chicken – Pink imli creation. Pepper-Garlic, turmeric and tamarind BBQ
AED 35 / 55
Crispy fried chicken, garlic and curry leaf spice sprinkle, onion and lemon
AED 35 / 55
Boneless tandoori chicken, creamy tomato gravy, fenugreek. Nostalgia from Delhi
AED 32
Boneless tandoori chicken tikka, bell peppers, tomato masala
AED 32
Indian, Thai and Burmese influenced curry with Chicken, potato,aromatic herbs, Turmeric and coconut milk
AED 32
“On the bone” chicken biryani with coastal srilankan spices, curry leaves and short grain aromatic rice
AED 32
Boneless tandoori chicken breast, stir fried quinoa pulav , pink slaw, and mixed greens
AED 45
Boneless Ceylon crossover chicken breast, short grain ghee rice, pink slaw and mixed greens
AED 45
Boneless tamarind BBQ chicken, Coconut Rice, pink slaw and mixed greens
AED 45
Roasted boneless chicken breast, short grain ghee rice, pink slaw and mixed greens
AED 45
The subcontinent can be undisputedly called the land of Vegans. The vegan options from the subcontinent’s cuisine is in such abundance that we were not able to decide which dishes will find place on the menu. It was finally decided that the vegan options will span over the menu in formats of BOWLS, CURRIES and some very interesting SIDE OPTIONS.
Wok fired soya-chili-garlic marinated “BEYOND MEAT SAUSAGE”, tofu and soya with peppers and onion, tossed with spicy sesame, pepper-garlic sauce, steamed quinoa
AED 55
Slow roasted local eggplant with sesame, coconut, tamarind and peanut glaze served with coconut lemon rice, mixed greens
AED 42
Slow cooked jackfruit with tomato and onion masala, steamed quinoa, pink slaw, pickled pineapple mixed greens
AED 45
Shallots, curry leaf and ginger masala, roasted ‘en papillote’ in banana leaf, Coconut rice, pink slaw, mixed greens
AED 45
Mixed greens, tomato, cucumber, boiled chick pea and balsamic – tamarind dressing
AED 28
Mixed greens, tomato, cucumber, boiled chick pea and balsamic – tamarind dressing
AED 15
Charred brinjal, sweet peppers with garlic and spiced potato scramble, spring onion, coriander, olive oil
AED 18
Stewed yellow lentils, tamarind, coconut, garlic and Auntie’s secret East Indian Bottle spice!
AED 22
Tofu and pineapple tossed with mustard fresh ginger green chili and curry leaves
AED 22
Soya keema and Quinoa flavoured with tawa biryani masala and vegetables
AED 22
Slow cooked jackfruit with spicy tomato chili ginger and aromatic masala
AED 32
Basmati rice cooked with fresh lemongrass and coconut milk
AED 15
Flaky whole wheat bread, southern subcontinent
AED 6
Shallots, curry leaf tomato ginger masala and fragrant masala
AED 32
Fresh turmeric cooler with ginger, honey and lemon
AED 15
Tom Yum wink!! Spiced Cola with lemon grass, galangal, coriander, chili and kaffir lime leaf
AED 15
Shikanji, which can also be called an Indian lemonade is a popular Indian vegan drink, PINK IMLI SHIKANJI comes with kick of lemongrass, black salt and lime juice.
AED 15
Subcontinental food is often looked at a cuisine which is more suitable for a lazy lunch or a supper, it is seldom a preference to have these amazing flavors for individuals or at a working lunch!
Pink Imli Bowls are the perfect solution to this. The flavor packed boneless grilled chicken breast or vegan mains are paired with complementing complex starch and greens with our signature PINK SLAW – all in a bowl; for that convenience while not compromising on the spice or flavors!
Wok fired soya-chili-garlic marinated “BEYOND MEAT SAUSAGE”, tofu and soya with peppers and onion, tossed with spicy sesame, pepper-garlic sauce, steamed quinoa
AED 55
Slow roasted local eggplant with sesame, coconut, tamarind and peanut glaze served with coconut lemon rice, mixed greens
AED 42
Slow cooked jackfruit with tomato and onion masala, steamed quinoa, pink slaw, pickled pineapple mixed greens
AED 45
Shallots, curry leaf and ginger masala, roasted ‘en papillote’ in banana leaf, Coconut rice, pink slaw, mixed greens
AED 45
Boneless tandoori chicken breast, stir fried quinoa pulav , pink slaw, and mixed greens
AED 45
Boneless Ceylon crossover chicken breast, short grain ghee rice, pink slaw and mixed greens
AED 45
Boneless tamarind BBQ chicken, Coconut Rice, pink slaw and mixed greens
AED 45
Roasted boneless chicken breast, short grain ghee rice, pink slaw and mixed greens
AED 45
The homestyle curries are for an elaborate setting. At Pink Imli, every lunch or supper or Dinner is an intimate affair. The curries which are gently simmered and made with a lot of TLC are a reflection of this. The warmth of the curry is something which has nourished the souls and has travelled so well all over the world. We do offer the classics like the Butter Chicken, the Tikka Masala, Ceylon style etc. but more than that a promise of being 100% consistent on the quality and fresh ness we serve.
Grilled Punjabi soya chaap and Tofu, garlic, peppers, P.I. tikka masala gravy
AED 42
Boneless tandoori chicken, creamy tomato gravy, fenugreek. Nostalgia from Delhi
AED 32
Boneless tandoori chicken tikka, bell peppers, tomato masala
AED 32
Indian, Thai and Burmese influenced curry with Chicken, potato,aromatic herbs, Turmeric and coconut milk
AED 32
Stewed yellow lentils, tamarind, coconut, garlic and Auntie’s secret East Indian Bottle spice!
AED 22
18 Hour Slow cooked black lentils with tomato & generous butter
AED 25
Slow cooked jackfruit with spicy tomato chili ginger and aromatic masala
AED 32
Shallots, curry leaf tomato ginger masala and fragrant masala
AED 32
Every side dish that appears on the menu is a reflection of research and development that has gone to curate the menu. The side dishes span from the vast region and with our take on the regional classics it gives a tough time to the mains for a spot on the menu.
At Pink Imli, we use short grain samba rice which is packed with flavor and with fennel, star anise and ghee, the most comforting “Ghee Rice” is a star on the menu.
Mixed greens, tomato, cucumber, boiled chick pea and balsamic – tamarind dressing
AED 15
Charred brinjal, sweet peppers with garlic and spiced potato scramble, spring onion, coriander, olive oil
AED 18
Potatoes dry cooked with garlic, crushed Sichuan pepper, tangy spicy blend and finished with ghee and lemon
AED 18
Tofu and pineapple tossed with mustard fresh ginger green chili and curry leaves
AED 22
Soya keema and Quinoa flavoured with tawa biryani masala and vegetables
AED 22
Basmati rice cooked with fresh lemongrass and coconut milk
AED 15
Fragrant short grain rice infused with fennel, anise and curry leaf, Ghee
AED 15
Flaky whole wheat bread, southern subcontinent
AED 6
The flavors are always refreshing and rooted to the subcontinent. The drinks and sweet menu change with season.
Rice and milk pudding with chia seeds date and toffee sauce
AED 10
Laban alternate from Subcontinent. Churned yoghurt with spiked with ginger, coriander and curry leaf
AED 15
Fresh turmeric cooler with ginger, honey and lemon
AED 15
Tom Yum wink!! Spiced Cola with lemon grass, galangal, coriander, chili and kaffir lime leaf
AED 15
Shikanji, which can also be called an Indian lemonade is a popular Indian vegan drink, PINK IMLI SHIKANJI comes with kick of lemongrass, black salt and lime juice.
AED 15
Chicken is the by far the most consumed protein in the world due to its versatlie applicability with various flavors. In the subcontinental India, chicken in the form of protein was introduced much later and it quickly was adopted as a main source of lean source of protein.
The grilled chicken options at Pink Imli are not just packed with flavor but more with NOSTALGIA. We have picked grilled chicken dishes from the regions of the subcontinent which consistently deliver the Pink Imli experience.
We use responsibly sourced, natural chicken which is not tenderized and has not gone through any chemical treatment to achieve the natural texture and taste.
Chili paste and yoghurt marinade, grilled on smouldering coal, masala and lime sprinkle. Pickled chutney onions
AED 35 / 55
Star anise and fennel marinated roasted Chicken. Shallots, curry leaf and coconut masala, grilled ‘en papillote’ in banana leaf
AED 35 / 55
Celebratory preparation from the wedding banquets of Dhaka- Charcoal grilled Chicken, fennel and cardamom marinade, Creamy cashew curry
AED 35 / 55
Grilled chicken, cardamom, mace and yoghurt marinade, Afghani speciality
AED 35 / 55
Burmese flame grilled chicken – Pink imli creation. Pepper-Garlic, turmeric and tamarind BBQ
AED 35 / 55
Crispy fried chicken, garlic and curry leaf spice sprinkle, onion and lemon
AED 35 / 55
Boneless tandoori chicken, creamy tomato gravy, fenugreek. Nostalgia from Delhi
AED 32
Boneless tandoori chicken tikka, bell peppers, tomato masala
AED 32
Indian, Thai and Burmese influenced curry with Chicken, potato,aromatic herbs, Turmeric and coconut milk
AED 32
“On the bone” chicken biryani with coastal srilankan spices, curry leaves and short grain aromatic rice
AED 32
Boneless tandoori chicken breast, stir fried quinoa pulav , pink slaw, and mixed greens
AED 45
Boneless Ceylon crossover chicken breast, short grain ghee rice, pink slaw and mixed greens
AED 45
Boneless tamarind BBQ chicken, Coconut Rice, pink slaw and mixed greens
AED 45
Roasted boneless chicken breast, short grain ghee rice, pink slaw and mixed greens
AED 45
The subcontinent can be undisputedly called the land of Vegans. The vegan options from the subcontinent’s cuisine is in such abundance that we were not able to decide which dishes will find place on the menu. It was finally decided that the vegan options will span over the menu in formats of BOWLS, CURRIES and some very interesting SIDE OPTIONS.
Wok fired soya-chili-garlic marinated “BEYOND MEAT SAUSAGE”, tofu and soya with peppers and onion, tossed with spicy sesame, pepper-garlic sauce, steamed quinoa
AED 55
Slow roasted local eggplant with sesame, coconut, tamarind and peanut glaze served with coconut lemon rice, mixed greens
AED 42
Slow cooked jackfruit with tomato and onion masala, steamed quinoa, pink slaw, pickled pineapple mixed greens
AED 45
Shallots, curry leaf and ginger masala, roasted ‘en papillote’ in banana leaf, Coconut rice, pink slaw, mixed greens
AED 45
Mixed greens, tomato, cucumber, boiled chick pea and balsamic – tamarind dressing
AED 28
Mixed greens, tomato, cucumber, boiled chick pea and balsamic – tamarind dressing
AED 15
Charred brinjal, sweet peppers with garlic and spiced potato scramble, spring onion, coriander, olive oil
AED 18
Stewed yellow lentils, tamarind, coconut, garlic and Auntie’s secret East Indian Bottle spice!
AED 22
Tofu and pineapple tossed with mustard fresh ginger green chili and curry leaves
AED 22
Soya keema and Quinoa flavoured with tawa biryani masala and vegetables
AED 22
Slow cooked jackfruit with spicy tomato chili ginger and aromatic masala
AED 32
Basmati rice cooked with fresh lemongrass and coconut milk
AED 15
Flaky whole wheat bread, southern subcontinent
AED 6
Shallots, curry leaf tomato ginger masala and fragrant masala
AED 32
Fresh turmeric cooler with ginger, honey and lemon
AED 15
Tom Yum wink!! Spiced Cola with lemon grass, galangal, coriander, chili and kaffir lime leaf
AED 15
Shikanji, which can also be called an Indian lemonade is a popular Indian vegan drink, PINK IMLI SHIKANJI comes with kick of lemongrass, black salt and lime juice.
AED 15
Subcontinental food is often looked at a cuisine which is more suitable for a lazy lunch or a supper, it is seldom a preference to have these amazing flavors for individuals or at a working lunch!
Pink Imli Bowls are the perfect solution to this. The flavor packed boneless grilled chicken breast or vegan mains are paired with complementing complex starch and greens with our signature PINK SLAW – all in a bowl; for that convenience while not compromising on the spice or flavors!
Wok fired soya-chili-garlic marinated “BEYOND MEAT SAUSAGE”, tofu and soya with peppers and onion, tossed with spicy sesame, pepper-garlic sauce, steamed quinoa
AED 55
Slow roasted local eggplant with sesame, coconut, tamarind and peanut glaze served with coconut lemon rice, mixed greens
AED 42
Slow cooked jackfruit with tomato and onion masala, steamed quinoa, pink slaw, pickled pineapple mixed greens
AED 45
Shallots, curry leaf and ginger masala, roasted ‘en papillote’ in banana leaf, Coconut rice, pink slaw, mixed greens
AED 45
Boneless tandoori chicken breast, stir fried quinoa pulav , pink slaw, and mixed greens
AED 45
Boneless Ceylon crossover chicken breast, short grain ghee rice, pink slaw and mixed greens
AED 45
Boneless tamarind BBQ chicken, Coconut Rice, pink slaw and mixed greens
AED 45
Roasted boneless chicken breast, short grain ghee rice, pink slaw and mixed greens
AED 45
The homestyle curries are for an elaborate setting. At Pink Imli, every lunch or supper or Dinner is an intimate affair. The curries which are gently simmered and made with a lot of TLC are a reflection of this. The warmth of the curry is something which has nourished the souls and has travelled so well all over the world. We do offer the classics like the Butter Chicken, the Tikka Masala, Ceylon style etc. but more than that a promise of being 100% consistent on the quality and fresh ness we serve.
Grilled Punjabi soya chaap and Tofu, garlic, peppers, P.I. tikka masala gravy
AED 42
Boneless tandoori chicken, creamy tomato gravy, fenugreek. Nostalgia from Delhi
AED 32
Boneless tandoori chicken tikka, bell peppers, tomato masala
AED 32
Indian, Thai and Burmese influenced curry with Chicken, potato,aromatic herbs, Turmeric and coconut milk
AED 32
Stewed yellow lentils, tamarind, coconut, garlic and Auntie’s secret East Indian Bottle spice!
AED 22
18 Hour Slow cooked black lentils with tomato & generous butter
AED 25
Slow cooked jackfruit with spicy tomato chili ginger and aromatic masala
AED 32
Shallots, curry leaf tomato ginger masala and fragrant masala
AED 32
Every side dish that appears on the menu is a reflection of research and development that has gone to curate the menu. The side dishes span from the vast region and with our take on the regional classics it gives a tough time to the mains for a spot on the menu.
At Pink Imli, we use short grain samba rice which is packed with flavor and with fennel, star anise and ghee, the most comforting “Ghee Rice” is a star on the menu.
Mixed greens, tomato, cucumber, boiled chick pea and balsamic – tamarind dressing
AED 15
Charred brinjal, sweet peppers with garlic and spiced potato scramble, spring onion, coriander, olive oil
AED 18
Potatoes dry cooked with garlic, crushed Sichuan pepper, tangy spicy blend and finished with ghee and lemon
AED 18
Tofu and pineapple tossed with mustard fresh ginger green chili and curry leaves
AED 22
Soya keema and Quinoa flavoured with tawa biryani masala and vegetables
AED 22
Basmati rice cooked with fresh lemongrass and coconut milk
AED 15
Fragrant short grain rice infused with fennel, anise and curry leaf, Ghee
AED 15
Flaky whole wheat bread, southern subcontinent
AED 6
The flavors are always refreshing and rooted to the subcontinent. The drinks and sweet menu change with season.
Rice and milk pudding with chia seeds date and toffee sauce
AED 10
Laban alternate from Subcontinent. Churned yoghurt with spiked with ginger, coriander and curry leaf
AED 15
Fresh turmeric cooler with ginger, honey and lemon
AED 15
Tom Yum wink!! Spiced Cola with lemon grass, galangal, coriander, chili and kaffir lime leaf
AED 15
Shikanji, which can also be called an Indian lemonade is a popular Indian vegan drink, PINK IMLI SHIKANJI comes with kick of lemongrass, black salt and lime juice.
AED 15
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