|Mushroom galouti, arbi karari|
As we lined our stomachs with lassi, starters were served. What we tried was something very different from the regular kebabs and tikkas; Arbi karari (Rs 170) – arbi tikkis with a coating of cornflakes which added a nice crunch to the otherwise soft arbis, Mushroom ki galouti – mushroom kebabs served on small crispy parathas (Rs 195), Popcorn chicken (Rs 240) – boneless pieces of chicken dipped in a spicy batter and deep fried, Bheera da seekh kabab (Rs 280) – very succulent mutton seekh kababs.
All the starters were served with a side of Pickled beetroot, Anardana chutney, Gud ki chatni with muskmelon seeds and a very Punjabi style mango pickle. The chef told us that the pickle is specially ordered from Delhi and after tasting it all I wanted to do was to take home a jar of that pickle. yes, my Mom makes similar one.
The bar in this restaurant sits behind a walled partition. While there was little activity on this weekday afternoon, we sure hope to see more guests enjoying their Patiyala pegs soon.
The main course was a great respite from the regular dal tadkas, red gravies and green gravies passed off as North Indian food. We were served four different kinds of dal including Methi palak dal (Rs 175) – slow cooked dal with fenugreek and spinach and served with a generous ladle of cream and butter, Aandon wali dal (Rs 175) – black dal with boiled egg, dhaba dal (Rs 175) – a spicy concoction of mixed dals usually served in the dhabas of Punjab. The methi dal stood out of all and is a must try with crisp and buttery Lachcha or Pudina paratha (Rs 60). Butter chicken (Rs 280), a regular at every restaurant serving North Indian fare, is made with a little twist here. The gravy is not cooked with tomatoes and lemon juice is added to cut through the rich gravy and a little tart. We were a little apprehensive about eating a butter chicken which was white in colour but this can easily be one of the best I’ve had so far, and I am not even a big fan of butter chicken so yes, it was something. There was also a subtle flavour of lemon grass which was used as a garnish.
|Nimbu wala butter chicken|