Shakira, Bryan Adams, Sir Paul McCartney, Goldie Hawn and Richard Gere are some of those who have dined and loved this 10,000sq ft success story. A must on foreign tourists’ maps! Rugged frontier charm with opulent highlights, traditional cooking that has adapted itself to the times and private dining areas (Hussain Room, Mughal Room and Princess Room) — absorb India’s rich heritage cloaked in modern-day comforts. Sudhir Bahl whips up old favourites in the 1,800sq ft kitchen which include Chicken Makhanwala (`529), Paneer Korma (`470) and Pomfret Green Masala (`852) in addition to Boti Kebab (`587), Reshmi Kebab (`470), Fish Pomfret Masala and Mutton Chaanp Mughlai. All dishes here are categorized under tawa, tandoor or curry. Ask for the tawa speciality (Chicken Tikka is made on the tawa; different from other restaurants). One of my favourites is the legendary Khyber Raan which, unlike the usual Tandoori Raan, is pot-roasted and cooked in a special sauce; and its masala goes well with naans and parathas. Choose from well-made breads like Malai Paratha (soft from inside and crisp from outside), Missi Roti, Aloo Parathas (tawa), Tandoori Roti, naans, crispy Masala Roomali Rotis, Lachha Parathas and Onion Kulcha. You must try the Chicken Kagani which is much like Butter Chicken (boneless Tandoori Chicken) cooked in a rich almond creamy sauce. There’s Chicken and Lamb Platter (`1,580), Seafood Platter (`1,410) and Vegetarian Platter (`764) too. Other personal picks include kebabs and Bheja Green Masala with crisp roti. Match these amazing dishes with your choice of cocktails, wines and spirits or virgin drinks.
Review posted more than a year ago
It clearly managed to meet up to everyone's expectations. The ambience was quite palatial and made an instant impression. The kebabs were yum with Kalimiri Chicken, Achari Chicken, Boti Kebab and Paneer Tikka. The Paya soup was a bit high on the consistency. The service was very good.
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