Restaurants
1500/-
Pricey
-By Marryam H Reshii
A rather formulaic place with neutral interiors verging on the boring. Though the restaurant is brand-new, laughable 1960s instrumental music makes the restaurant seem dated. The action is in the surprisingly good Tandoori section. Avoid the curries. However, you may try Meat Butter Garlic with Mint Leaves. Rather, go for the kebabs. The restaurant gets you a sampling of three kebabs: divine Reshmi Murgh, good Sunehri Machli and a so-so Gilafi Seekh. The Banno Kebab is succulent and the Gosht ke Sev is a perfect Western salad with an Indian touch. They'd do well to put in some more East-West dishes.
Review posted more than a year ago
The Villa owners have succeeded in serving something new, not just old wine in a new bottle. The place is pretty much like a neighbourhood restaurant where you needn’t walk in wearing your Sunday best. Order an ananas panna (pineapple punch) or a mild kokum sherbet. Since the menu is an interesting mix of Mughlai Awadhi, Hyderabadi and Malabari cuisines, we decided to sample a bit of each The sarson machchi tikka, kadi nalli ka kebab, Nilgiri tangri kebab and tandoori bataer were served with hung curd dip and a spicy dhaniya chutney. Fine cuts, meaty meats and aromatic kebabs — the fare was spiced right without a hint of sameness. We loved the big bataer (quail),which, with the chef’s clay oven treatment had become a succulent winter meat. Our Mangalorean main course — dakhini prawn curry — reminded us of homemade curry minus any unnecessary condiments. But it was the desserts that blew us away. The delicious khajoor kheer,creamy anjeer shrikhand and Parsi kulfi (all the way from Mumbai!) were divine. The meal ended on a perfect note when the chef handed out what looked like tequila shots. It was a digestive made from figs and chilli to help your meal go down well. No, you won’t get to know how it’s made. We don’t know either!
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