-By Marryam H Reshii
Zambar serves the cuisine of the four southern states, with a slight bias towards Kerala, because that is where their chef hails from. His passion is evident in the menu. Do not miss the superb Shark Puttu, a minced shark preparation, lightly spiced and made with shark rather than the more usual pounded rice. There is a poriyal made with anchovies and excellent seafood biryanis too. There are dishes aplenty for vegetarians as well as for avowed meat eaters. If you can't make up your mind about what to order, go with the thali and you will get a dozen different dishes to try. When the chutneys arrive on the table, tuck into them. You will never see them in any other South Indian restaurants. Fish curry with appams, mutton fry, prawns in the Andhra Pradesh style (Royalu Igguru) and plenty of other dishes that you may never even have heard of. Between meal times, they serve idlis and dosas, but they are a strict no-no during lunch and dinner. Sit in the charming rice boat inside the restaurant and the noise of the mall will be far away. The chef is based in the Vasant Kunj branch, so that is the one to try in preference to Gurgaon.
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