There are very few places specialising in Mughlai cuisine which are able to dish out a decent meal, forget about bringing their innovation to the table. The usual tikkas and kebabs sometimes get boring and creative energy in culinary arts is the rule of the day. Majnu ka Tilla has excelled on both the frontiers.
Without much ado, I would straightaway move forward to the loebly spread that was sent to me a few days back:
Chicken Tangri Kebab: Why in the name of God did I taste this? I have always been drawn towards the salivating Tangri Kebabs and these stuffed ones in thick sticky gravy just set a new bar for my taste buds. The stuffing of finely minced chicken with a juicy exterior of the leg piece drenched in yoghurt based gravy and the occasional green chillies will leave you yearning for more. HIGHLY RECOMMENDED.
Achaari Paneer Tikka: Tangy and spicy – wohoooo! The smoked cottage cheese pieces and the red, yellow and green bell peppers were smoked to perfection in the tangy and peppery batter. HIGHLY RECOMMENDED.
Majnu Special Afghani Chicken: The reason these guys call some of their dishes as special is because they use gravy in these appetizers. The tikka was perfectly smoked, succulent and drenched in a lovely gravy of yoghurt, green chillies and coriander flavoured with chaat masala . HIGHLY RECOMMENDED.
Chicken Tikka: Again gravy based with tender boneless chicken pieces spreading the warmth in your mouth as well as stomach. HIGHLY RECOMMENDED.
Paneer Lababdar: Vegetarians, you have to binge on this one. Thick and sliky gravy with the occasional bite of cumin seeds and a prominent flavour of the onion tomato mixture goes so well with every Indian bread that you can think of. And the paneer – top notch! They also use a secret ingredient in their preparation which I am of course forbidden to reveal. HIGHLY RECOMMENDED.
Since I have been on a spate of exploring the delivery outlets of Delhi NCR, I have experienced the preparations of a handful of them and needless to say, there are few of them which leave an everlasting impression on me.
Delhi Rasoi is one such outlet which scored a 5 on 5 when it came to providing an enriching culinary experience while sitting in the comfort of your home. The order arrived well in time and here are the delicacies that I relished on:
Chicken Tikka: Such mellowness and tenderness coupled with the precise penetration of spices to the core and the crunchy smokiness adorning its exterior – HIGHLY RECOMMENDED.
Paneer Lababdar: Even a hard core non vegetarian like me fell in love with this. A thick buttery gravy with the bursting flavours of cardamom and tomatoes – each morsel tastes like divinity. HIGHLY RECOMMENDED.
Hyderabadi Chicken Biryani: So finally after a long time, had a food gasmic biryani – the enchanting waft of long grained Basmati rice and spices topped with caramelised onions with chicken pieces drenched in the herbs to the core. The chicken is so well prepared that the flesh falls off easily from the bones – optimum moistness. HIGHLY RECOMMENDED.
Food to amuse or F’muse, located at the bustling Golf Course Road, Gurgaon is yet another entrant to the rising crew of delivery outlets in Gurgaon. The food is definitely amusing to your taste buds and here are a few items that I recently savoured:
Paneer tikka: Prominent tanginess of pickle like taste with exploding flavours and dollops of spices, this one is a must try. But slight saltiness and absence of smokiness on the paneer make it a tad incomplete. RECOMMENDED.
Garlic chicken: Good but dry.
Mataki chicken: I am short of words to describe this one. It is their speciality and after hogging on it, you will know why. Succulent chicken pieces drenched in a thick, oil soaked gravy of the finest juliennes of onions, garlic and chopped tomatoes with very unusual flavours – extraordinary is a very small word for this one. HIGHLY RECOMMENDED.
Paneer Lababdar: A smooth gravy but slightly tangy and heavy on spices with well cooked paneer cubes. RECOMMENDED.
It seems that the mushrooming of delivery outlets is going to continue for long, specially the Mughlai based cuisine ones. Handi Xpress counts itself in this section with the addition of barbeque dishes and the Chinese ones.
Service and delivery: On time and well packed.
Moving on to the food, here are the items I savoured:
Afghani Tangri Kebab: An adorable twist to our decadent Tangri Kebab – the rich cream hugging the leg pieces and lending its silkiness to the succulent chicken. HIGHLY RECOMMENDED.
Butter chicken: Too tangy – tasted like tomato soup though the gravy was smooth and creamy.
Mutton Dum Biryani: Average rice grade, zero penetration of spices to the insides of the mutton and no flavour except the typical hotness of our gem garam masala – not recommended at all.
The one thing I appreciate about Majeed’s is their humbleness while providing class apart Mughlai dishes. Their deliveries are always on time with the personnel informing the customers about their delivery time.
Mutton Kakori Kebab: The softest and finest mutton mince sprayed with aromatic spices and screw pine essence formed into delectable kebabs.
Chicken seekh kebab: Chewy and hot chicken seekh with a slightly tangy flavour.
Mutton dum biryani: I somehow did not like their biryani this time. The rice was not biryani grade – not long grained and was over cooked. The mutton was succulent though.
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.
Situated in the niche locality of La Laguna, Golf Course road, Grill king kebab and curries has become the go to place for many residents for their weekly dose of the Mughlai cuisine. It has also been associated with many corporates for their parties and functions apart from catering to private functions as well.
The outlet is small but it has a seating area for about 10 folks. The seating is colourful and looks more appealing in the night with the dazzle of the lights.
Moving on to the dishes I have tasted here:
Mutton seekh kebab: There are very few places which are able to get this common appetizer perfect and these guys should be the king of perfection for seekh kebabs. The kebabs were excellent and well grilled – chewy and juicy to the core with an occasional bite of ginger and green chili.
Chicken Malai tikka: Not recommended at all. The chicken was chewy and moist but that necessary drench in cream and yoghurt required for malai tikka was amiss here. Just a drizzle of cream does not fashion a malai tikka and the chef needs to learn that.
Kali mirch chicken: If the name is changed to something else, then this can be a good dish. But when I am having kali mirch chicken, I expect the throat burning fiery taste of black pepper. Contrary to the expectation, the gravy was exceptionally sweet. It was made from a very fine cashew nut based paste and cream and was wonderfully smooth. The chicken pieces were so tender that you are amazed at their delicateness.
Mutton do pyaaza: Again not good. The mutton pieces were not cooked well and I had to use the spoon excruciatingly to tear it. The gravy was okay.