-By Karen Anand
Kebab Hut has no hut, no royal decor and definitely is not an ethnic dhaba. Neither can it be described as a "contemporary Indian" restaurant. On offer are North-West Frontier and North Indian kebabs. It also has an excellent selection of "dum pukht" items. The Non-veg Kebab Platter is enough for two-three people. The Murgh Makhmali Kebab, flavoured with cardamom, is quite nice. The Kebabe- Nayaab is a milder, more fragrant version of Chicken Tikka. The Lucknavi Seekh Kebab is excellent. Galouti is nice but the Sheermal on which it is served is a bit soggy. The Vegetarian Kebab Platter - Pudina Paneer Tikka, Saundhe Aloo and Tandoori Mushroom - will keep the vegetarian souls happy. For the main course, Nalli Nihari is a large knuckle of tender lamb in silky smooth, mildly spiced gravy with a hint of cardamom and cinnamon. The Lahori Murgh is mouthwatering but cannot gurantee the extent of its "Lahori-ness". The Dal-e-Khaas is nicely flavoured but a bit too thick. Do try the Taftan (soft, phulka-like roti made with milk and yoghurt). The food is rich and heavy, so go either for kebabs or curries, not both. The service is very professional - attentive, knowledgeable and polite.
Review posted within last 6 month
I never had as good as Kebab Hut’s Lucknavi Seekh Kebab, well cooked and prominent taste of spices are the beauty of their Lucknavi food. Taftan is also something “do not miss” at the Kebab Hut. Small place and roughly maintained but food is no doubt delicious here.
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