Restaurants
1000/-
Pricey
-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.
Review posted more than 6 month ago
After having been to Kerala twice and experienced the most awesome resorts there, I often visit Zambar to get back into that tranquility and give that special treat to my taste buds. This place offers me complete satisfaction and value for money. The non-veg platter is worth savouring.
Review posted more than 6 month ago
Zambar is not about only Dosas, Idlis, Uttapams and other just-so-common dishes of South India. This restaurant covers all four states, Tamil Nadu, Karnataka, Andhra and Kerala of down South and serves the specialty dishes of these places.
The best dish here Meen Mappas and Keralite cuisine is best prepared. In fact, the most basic dishes are prepared with good amount of hard work and perfection and this seems to be the reason why Zambar has its own identity among south Indians of the Capital.
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