-By Rashmi Uday Singh
You'll find Raashid and Khalid Hakim's passion for cooking and commitment to quality reflected through their innovations like Chicken White Biryani and Chicken Hakimi (pieces of Tandoori Chicken with some marination) - two of the latest (popular) innovations. With conviction and joyous dedication, they continue a legacy that their grandfather began in 1923 at their very popular, VFM restaurant and also through their catering services (they can accommodate up to 5,000!). Specialities include Sanjubaba Chicken (the actor himself gave them this recipe; I enjoy the flavour of the whole spices that infuse the succulent chicken), Chicken Korma, Paya, Yakhni Pulao, White Chicken and Shami Kebab. My personal favourite is the Nalli Nihari. Originally made for a toothless Nawab, it is served in a clunky, white soup plate with a succulent piece of beef floating on deep-red tari. The Bone Marrow, simmered with 48 garam masalas, is best eaten with ginger, green chilli and a large Roomali Roti. Avoid the small, boxed-in, air-conditioned room; the bustle is all on the ground floor. You can even pick up the packaged Paya and Korma Masala sold under the name of Hakim Masalas. If you have a running monthly account, you'll get an extra 10 per cent off. P.S. MF Hussain has given them one of his paintings as a token of appreciation
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