Khaan Saab

Critic´s Review

• Food: 3.5 / 5
• Service: 3.5 / 5
• Decor: 3.5 / 5

-By Swati Sucharita

This North-West Frontier speciality restaurant, has seen a steadily climbing clientele in its one year of operations. It has a Peshawari ambience, which is both opulent and elegant, starting from the life-sized elephant in the lobby-cum-waiting area of the restaurant and the life-like Mughal art on an entire wall, to the stuffed antelope heads and upholstery. If you don't want an alcoholic drink, both the Apple-Pineapple ka Panna and Soda Shikanjvi make for nice drinks to sip, while waiting for your orders. There are also Shorbas of the Paaya, Tomato-Tusli kind. Our vegetarian starter recommendations would be Makai aur Palak di Lahori Seekh, Bharwan Khumb, (Mushroom stuffed with creamed spinach, cheese), and for those who like their meats could try the Nawabi Kakori Kebabs. The Murgh Chop Dakhni is a great starter for those who like their tender chicken leg, and with added Hyderabadi flavour. For a quirky starter, order the Gosht Ke Gappe, tenderly done mutton cubes filled in crisp Gol Gappas! The breads are varied, try the red-hot Burrani Paratha, or even the Shahi Malai Paratha, they are both good. Jaitunee Baingan Bharta is an innovatively done Baingan ka Bharta, with the piquant addition of olives. The Double Dal Double Tadka has a zabardast tadka, soul food at its best. Murgh Mirch Hara Pyaaz, Rajwaadu Lal Maas and Kadai Jhinga Amritsari make excellent non-vegetarian main courses. There is also a host of pulaos and of course the Hyderabadi biryani. For desserts, the Makhana ki Tehri, a soft and creamy rabdi garnished with lotus seeds is delicious and so are the Angarey Jamun (flambéed Gulab Jamun) and the Malai Kulfi Shahi Faluda.