Shorba with bread: Bread fluffy and with a distinct flavour of fennel. It compliments the tangy and light tomato shorba pretty well.
Pudina Rani Murg: The juicy chicken leg piece is good to dig into and refreshing mint marination along with creamy yogurt is a wonderful add on.
Galouti Kebab: The chefs at The Great Kebab Factory are Galouti Kebab specialists – you know it when the kebabs are flavourful and melt in the mouth.
Machhi ke sholey: Delicate fish chunks with a chewy crust – I could not have asked for more!
Gosht Tawa Chaap: A very pleasant surprise! The tender mutton ribs are drenched in a hot and spicy gravy with the prominent flavour of black pepper. Lip smacking to say the least!
Methi Murg Malai: The usual Malai Chicken with the goodness of fenugreek and smoked to juicy perfection.
Mutton Dum Biryani: Pure love with tender mutton pieces in a flavourful bed of rice and coarse spices.
Mutton Rogan Josh: My favourite to place to have Rohan Josh – the lightly mutton shanks in a rich gravy served with Naan.
Gulab Jamun: Very mellow and moderately sweet.
Moong Dal Halwa: Full marks to the presentation! The halwa has the necessary richness but not too sweet.
Pineapple Phirni: The velvety texture will leave your heart splits although the extra sweetness will compel you to have this slowly. Hi
Food, food and sometimes too much of it. Don’t we all get bored of the same chicken tikka or daal makhani? It is cooked at our homes by us and our parents and served at all the north Indian restaurants and weddings. Sometimes, I wonder the sheer monotony of the same dishes.
To break this drudgery, The Grill Kitchen has come up with a novel taste to the same old dishes. A slight twist in the recipes and boom, you have a different conept. Not like serving the old wine in a new bottle and not overhauling the traditional recipes.
The food explorer in me was delighted to savour their lovely preparations:
Prawn dimsum: Who says that dishes fashioned out of smelly prawns need to have a strong whiff of sea? Subduing that unwanted aroma is where the skill of the chef is tested and if he/she is able to achieve this, then hats off! These prawn dimsums tasted like prawns but did not smell too much like them. The thin skin enclosing excellently flavoured minced prawn is a paradisiacal dish for prawn and dimsum lovers. HIGHLY RECOMMENDED.
Bhatti chicken: It was way too tangy and dry. There was rum added in it but that should have made it a bit bitter not tangy.
Galouti kebab: Mellow and melt in the mouth made with the finest mutton mince – HIGHLY RECOMMENDED.
Kadhai chicken: The dhaba style chicken served here is pure love. The medley of juicy chicken pieces drenched in a thick gravy of green bell peppers, tomatoes, onions and cumin seeds is sure to entice you. HIGHLY RECOMMENDED.
Daal makhani: Decadency at its best! A hard core non vegetarian like me does not drool over daal makhani but this one forced me to. The daal served here was so flavourful, hot, creamy and spicy with every aspect in balance. Once I started having this with their chewy maida naan, I could not control myself. HIGHLY RECOMMENDED.
Roasted chicken in herbs: This one should be on your priority tasting list if you love the sort of chicken in which the juicy flesh falls off the bones. This one was a s succulent as a chicken can get and was roasted in tangy Zaatar herbs and Indian spices. HIGHLY RECOMMENDED.
So Dilli BC opens another outlet in South Delhi and I am pretty excited about it as Malviya Nagar is closer to my place. Sometimes, when you are not in the mood to eat the home made dinner, it is better to order from this place as the taste is so familiar to the taste buds which have lived on the “Dilli ka khaana” for such a long time. So here are a few of the dishes I relished:
Tangri Kebab: I have always fancied the juicy Tangri kebabs and I am happy to quote that the ones served by Dilli BC are a class apart. They have redefined this wonderful snack by stuffing it with the finest chicken mince and lathered the whole leg piece with cream and yoghurt. The chicken is juicy to the core. HIGHLY RECOMMENDED.
Dal Tadka: The quintessential staple lentil of Delhi is cooked so well by the chefs here that you will find least deviation in your home made channa dal (split Bengal gram) and this one. The addition of chopped coriander leaves and ginger provide a fine and earthy taste. HIGHLY RECOMMENDED.
Chicken Rara: I am short of words to describe this one. The chicken is tender, the curry is hot, mildly spicy and tangy and the amalgamation will keep you asking for more. HIGHLY RECOMMENDED.