Coriander

Coriander sits on the upper floor of Bawadi Mall and has established itself as Al Ain's most polished destination for North Indian cooking. The room strikes an upscale-casual balance - curtained private booths, a waterfall window feature, a visible kitchen and a small outdoor section overlooking the atrium - that makes it work as comfortably for business lunches and family gatherings as for a romantic evening. The welcome drink arrives under a plume of dry-ice mist, setting the tone for a kitchen that takes presentation seriously without tipping into theatrics. The menu runs broad across North Indian standards with a few well-executed contemporary touches. Butter chicken, prawn biryani, lamb chops and the mixed kebab platter are the repeatedly cited standouts, the garlic naan and potato naan both above average, and the vegetarian side handles paneer butter masala and okra with mixed vegetables with real care. The pistachio kulfi is the dessert to choose over the rasmalai or brownie. Portions are generous, particularly the dals, and the kitchen accommodates vegan and dietary requests with evident thought. Pricing sits at the upper end for Al Ain but remains fair given the quality and setting. Service is the restaurant's unmistakable signature. Chetan has anchored the floor for years and is almost universally cited by regulars, with Nazia, Sandeep and Hassan also named frequently. The team remembers returning guests, explains dishes with real knowledge, and treats birthdays and anniversaries with quiet flourishes like flowers on the table or a complimentary appetiser from the chef. Chef Dave (and more recently chef Deepak) will come out to greet diners when asked. Book ahead for weekend evenings, request a curtained booth if you want privacy, and come hungry.