For another of the starters, the Duck & Scallops<\/em>, AED66, while the taste was pleasant enough, I wasn’t entirely sure what these two proteins were doing together. \u00a0For anyone more aware, is this a traditional Peruvian combo?<\/p>\n

We both had issues with our mains — mine was FAR too smoky (honestly, why would you smoke a beautiful piece of black cod, why???). \u00a0As an optimist, I’ll admit the\u00a0Black Cod patarashca,<\/em>\u00a0<\/strong>AED132,\u00a0<\/span>might have something lost in translation on my end. \u00a0Perhaps I didn’t realize it was going to come in a cloche of smoke (exciting as the presentation was, I don’t think it was the right flavor infusion for a delicate piece of fish). \u00a0Similarly, Hubs’\u00a0Chicken aj\u00ed de gallina,<\/em>\u00a0<\/strong>AED116, while wonderfully cooked, did not deliver as advertised. \u00a0We fully expected a curry (with sauce, as it was explained in the menu) and what was delivered was more of a shredded chicken salad (which the chicken thighs were placed on top of). \u00a0Of course, this could easily be in my ignorance of Peruvian cuisine, but I felt it strange to describe a curry and plate something else entirely. \u00a0As a final note on the mains, they took quite a bit longer to prepare than I thought was necessary. \u00a0As there were only four seated in the dining room, I wasn’t sure where the delay in the kitchen came from.<\/p>\n

Simply too full from the meal (and trying — in vain — to bear the battle of trying to eat a bit better in 2017), we opted out of the dessert…but I’m fairly positive it would include giant corn, which appeared in nearly every dish we ordered.<\/p>\n

Overall, many of the dishes simply lacked the heat and brightness I have come to expect with Peruvian cuisine, which added to my disappointment. \u00a0To improve, my biggest suggestion to the team at Inka would be to go out and sample what others are doing. \u00a0Not so they can copy, but so they can understand the level of what is being offered.<\/p>\n