Kebabs & Kurries

Critic´s Review

• Food: 4.5 / 5
• Service: 3.5 / 5
• Decor: 3.5 / 5

-By Rashmi Uday Singh

It remains as spectacular as ever. I eat here just before the book goes to press and find that fifteen new dishes have been added on to the already brilliantly rendered rare dishes, redolent of our ancient heritage. All this in the sprawling, luxurious high-ceilinged space, with the comfort and entertainment of watching your food being cooked in the show kitchens. Full marks to an interesting and innovative menu, that takes you through many styles of kebabs (tandoor, angeethi, tawa, kofta) and various gravies and curries (korma, kaliya, salan, do pyaza). Till date, they did not serve the Tandoori Murgh, but now Executive Chef Bhasker Shankhari and Chef Gaurav Surve. have not only added it to the menu but ensure that this delightfully succulent murgh is traditionally marinated overnight in natural yellow chilli and curd. Even the unusual, melt-in-the-mouth Murgh Shammi is stuffed with chopped onions and hung curd. From Orissa, the mustard-rich Kalinga Machhi delights as does the Gosht Hari Mirch from Hyderabad. The Sikandri Raan (made in the tandoor) is back on the menu. The old classics… Murgh Bemisaal, Kakori Kebab, Burrah Kebab, Tala Gosht, and Mirch Baingan ka Salan continue to reign over taste buds of guests. Outstanding Shahi Tukda Assal and the recently introduced, Shaan-e-Aam (luscious and creamy with mango), rasogulla and rabadi in a glass cone on ice. Note: If you are planning a celebration or have foreign guests: request ahead for their “Ritual dishes“ (Nihari, Dum ki Raan, Chooze Biryani and more) and these will be brought to your table with the server explaining the origins and more. Ask for the Set Menus (Rs. 3,200-2,200; unlimited 8-course meal for groups of more than five) or the Single-diner Meals (Rs. 1,300-1,550) P.S. Vegetarians, please note: in what seems like kebab heaven and a non-veg palate pleaser, there is not only a separate veggie menu (Silver Covers) but each vegetarian guest is (thoughtfully) given a green napkin (and green goblets) so as to alert the waiter not to serve them any non-veg food ordered on the table.rn