Tag Archives: Indianfood

Dil Garden Garden Ho Gaya

It is always a pleasure to dine at The Club, D.N. Nagar Andheri West. The food is outstanding and the place exudes warmth that is unparalleled. With Awadhi cuisine specialist, Master Chef Mohammad Aslam Qureshi being there this season at Garden Grill, the outdoor restaurant, a visit was a must.

Cheerfully greeted, by the staff, we were seated comfortably at a table which allowed us a good view of the melodious Ghazal singers as well. The Murg tukra shorba had delectable flavours, which helped create an appetite. Hot and tangy, it was comforting to eat. The kebab platter was a delight. The highlight was the chicken kulfi (chicken mice stuffed in chicken drumsticks with aromatic spices n yoghurt). It reminded of a chicken karela kebab I used to eat at Sai Palace at Andheri east many eons ago. Aslam ke Kebab with lamb mince n lentils, was a tad disappointing I must confess.  Vegetarians could gorge on Paneer Tikke and Khumbh Amritsari.

The multi grain rotis in the main course were crunchy yet soft and paired well with the Dal Makhni and the Muroko Mutton Korma. The flavour of the spices and mutton, filled the air as the dish arrived on the table. Boneless pieces of mutton simply melt in my mouth. Butter chicken, Tariwali Machi are other must try for non-vegetarians while the others can relish Zafrani Malai Kofta or Bagar Baigan. The menu is really innovative yet traditional. Lasooni Palak is a real treat. Opt for Amritsari Kulchas if you enjoy a heavy meal and pair them with cholas. And of course there is the famous Biryani too. Awadhi cuisine at its best.

We tried the phirni, which was an apology of the real one. Diluted and not at all creamy. Gajar halwa, gulab jamuns maybe safer bets.

Overall a hearty and robust meal, with mellifluous gahazals and nostalgia.

 

 

Advertisements

Fish Amritsari : Recipe

Ingredients:

1 kg fish fillets

60 gms ginger-garlic paste

75 ml lemon juice

35 gms red chilli paste

100 gms besan

Garam masala powder

Ajwain

A few drops of food colour(optional)

2 eggs

50 gms cornflour

Salt to taste

Oil for frying

2 lemons slices for garnish

Method:

Marinate the fish fillets with ginger garlic paste, lemon juice, red chilli paste, salt to taste. Make a batter with the besan, cornflour, eggs, ajwain, food colour and garam masala powder. Heat the oil in a pan, dip fish fillet into batter and fry. Brown both sides uniformly and serve with lemon wedges garnish. Tastes great with a green pudina chutney.

Kababs ka-Baap : The Great Kabab Factory !

 

Atithi devo bhava……. Treat one’s guests like God. While this is the basic premise of Indian hospitality, how many Hotels and restaurants even bother to follow it?  Thus, the experience at The Great Kabab Factory, an Indian specialty restaurant at Powai proved to be an amazing one.

Right from the time we entered, it was service with a smile. Warm, affable and well-informed staff guided us through our culinary journey the entire evening.

Chef Dheeraj Mathur, the Master Chef is clearly a maestro in his kitchen.  I haven’t had that kind of a galauti kabab in any standalone restaurant in Mumbai, that was served here. No wonder it is their signature dish. It simply melts in the mouth.

TGKF brings delectable kababs from all over the world to one table, as part of the Jashn- e-Lahore, festival. Even in their regular menu, kababs are obviously the highlight ans what food-lovers throng for.

At The Great Kabab Factory (TGKF), one can experience mouth-watering kababs prepared in seven different styles, roasted on the tandoor or on a singhri, shallow-fried in a tawa or a mahi tawa, deep-fried in a kadhai, steamed in pots or even grilled on a stone. Peshawari Kabab, Hussaini Seekh, Atishi Champ and a kabab made from mawa, were all delectable. Chef Dheeraj’s versatility knows no bounds. 

Lahori cuisine has Afghan-Turkic-Iranian roots, a legacy of Muslim rule inSouth Asia, which got ‘Indianized’ owing to the immense usage of spices. The aromatic and spicy  Lahori dishes are known for their unique flavours and TGKF delivers its promise.

A different menu is set for each day and guests are served unlimited servings of each dish, either vegetarian or non-vegetarian. Besides the signature kababs, Galauti and Burrah, the meal comprises of daal factory, biryani, a selection of Indian breads and the best of seasonal vegetables and desserts. The sheermal, a bread made with milk and saffron in the dough was delightfully dfferent and its subtle sweetness complimented the spicy kababs.

The chicken korma was well made , as was the dal makhni and yellow dal tempered with methi. The Gosht Biryani was good, flavourful and aromatic, but not one of the best I have tasted. The accompanying chutneys and dips were interesting, especially the one made with curd.

The desserts were a treat. Moong dal halwa was luscious in taste, and the gulab jamuns were soft n succulent. The mango phirnee was relatively disappointing.

The Badshahi Dawat that we were a part of, was truly a memorable one. The evening was an enjoyable one with prompt service, attentive staff, delectable food and the way the entire restaurant was packed by 9 pm, it was evident that TGKF is a popular place. At Rs 795 plus taxes per person for an unlimited meal of non-vegetarian kababs and biryani, it is a steal. On till June 10, this Jashn-e-Lahore is a must-try, if you like to celebrate food. I defintiely do.