-By Suresh Hinduja
Bangalore's first Kashmiri restaurant is a modest place that almost gets lost amidst the other upscale restaurants in Castle Street. Kungh, which is Kashmiri for saffron has the famous range of the mutton heavy cuisine from the Valley. The menu is small and they try to keep the flavours authentic and the cooking fresh. It consists of the hallmarks of a Wazwaan feast like Goshtaba meatballs, Tabak Maas ribs, and Seekh Kebabs. The gravies include the classic Dhanival Korma, redolent of green coriander, Kungh Kukur, which is chicken in a saffron curry, and a Rogan Josh made authentically with minimum spices and thin gravy. For the vegetarians there is the Chouq (brinjal) Vangun, Dum Aloo and Rajma, which combine very well with the steamed rice. Round off with the Phirni or Badam Meetha and do not miss the Hot Kahwa Chai.
Review posted more than 6 month ago
I went Kungh with some of my friends to try something different. It is a Kashmiri restaurant with striking ambiance and authentic cuisines. Ambiance was nice, attractive and wow. I like the decorative pieces in the interiors which were magnificent. I ordered Goshtaba meatballs, Seekh Kebabs and Dhanival Korma. Food was amazing and fresh. Spices can be tasted nicely in the meal. Rogan Josh with nice tasty gravy and lowest amount of spices was another delight. We also had Badam Meetha, which was luscious. Kungh is a great place that serves good food too.
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