The green-brown seating and clean, warm tones on the walls of this fairly diminutive hotel restaurant are appealing right away, as it doles out both buffets and a competent list of à la carte, comprising classic and no-fuss items. To start with, the crunchy-yet-melting aloo tikki or barbecue chicken wings with chilli pepper and melted butter are perfect. If opting for an oriental-style meal, try not to miss the chicken-wrapped prawns, four-treasure veg in lemon chilli sauce, crispy shredded lamb in hot garlic sauce or Mongolian paneer – easily paired with the Malay flat noodles or Thai-style fried jasmine rice. The North Indian fare is quite mouth-watering as well – appetisers include a veg noorani (cheese-stuffed veg seekh with honey sauce) and chicken noorjahani (chicken breast stuffed with a garlicky chicken-mushroom kheema). To proceed to something heartier, one could get some butter kulchas to sop up the murgh korma Shahjahani (cardamom-flavoured creamy almond gravy), boneless gosht korma in a rich cashew gravy, or aromatic Malabar fish curry. Alternatively, try the nutty subz pulao with their tadkewali dal shikora, or fragrant mutton kesari biryani. While there are a bunch of comforting dessert options, the kesari rasmalai and gulab jamun seem to be quite popular.
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