Khyber

Critic´s Review

• Food: 3.5 / 5
• Service: 3 / 5
• Decor: 4 / 5

-By Rashmi Uday Singh

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 keeps old favourites whipped up in the 1,800sq ft kitchen current: Chicken Makhanwala, Paneer Korma and Pomfret Green Masala in addition to Boti Kebab, Reshmi Kebab, Fish Pomfret Masala and Mutton Chaamp Mughlai. All the dishes here are categorized under tawa, tandoor and curry. Ask for the tawa speciality (Chicken Tikka is made on the tawa; different from other restaurants); Raan, which is pot-roasted; Malai Paratha (soft from inside and crisp from outside), Missi Roti, Aloo Parathas (tawa), Tandoori Roti, naans, Lachha Parathas and Onion Kulcha. Must try the Chicken Kagani - much like Butter Chicken (boneless Tandoori Chicken) cooked in a rich almond creamy sauce. There's Chicken and Lamb Platter (Rs. 925), Seafood Platter (Rs. 1,050) and Vegetarian Platter (Rs. 600) too. Their Khyber Raan, one of my favourites, is legendary. Unlike the usual Tandoori Raan, it is pot-roasted and cooked in a special sauce and the flavoursome masala goes well with naans and parathas. Other personal picks include kebabs and Bheja Green Masala with crisp roti. They've also added an exciting new crispy masala Roomali Roti which you can try the next time you visit. Ask for their list of cocktails and wines. They also offer outdoor catering from an exclusive vegetarian kitchen at Khar (kitchen for non-veg also available). Ask about their banquet halls - Casbah (100 people) and Yashab (125 people) for your next party. P.S. Bryan Adams loved their Aloo Gobhi; Sir Paul McCartney went into raptures over the Paneer Korma; Goldie Hawn loves their Kali Dal; and Richard Gere describes the kebabs at this 10,000sq ft success story (at Fort) as "quite something".