Went there on 1st of November and had Chello Kebab which is really tasty. The Mughlai dishes are truly awesome. Of course, I must admit, over time the size of the serving has reduced a bit but there has been no change in taste. People visiting this place often experience standing in a long queue - particularly during lunch breaks and for variety of reasons. The decor is good and so are the staff. Did not experience anything bad. However, the management may offer cleaner clothes to the waiters (who are dressed in attires reminding one of the Raj era).
I have read the reviews voicing out the bad experiences and here are my views:
To avoid queue, visiting this place before 1:30 PM or after 3:30 may be safe. For any kind of a restaurant I follow the simple rule: "If you are to stand in queue, try this place sometime next". After all, I will not die if I don't have food from a particular restaurant.
Coming to two particular dishes Biriyani and Chello Kebab, I may say that the Biriyani is cooked in different styles over the South East Asian countries; leave alone the sub-continent and therefore, in India alone one gets Hyderabadi Biryani, Lucknowi (Awadhi) Biryani, Calcutta Biryani, Malabar Biriyani, Bombay Biriyani etc. The use of potato is common in Calcutta and Bombay Biryani. The Calcutta Biriyani is relished with dishes like ‘Chaap’ or ‘Rezala’ (kind of meat/poultry preparation – the ‘Chaap’ being milder). Therefore, to expect serving of raita/gravy alongside the Biriyani is impractical.
As regards Chello Kebab, let it be clear that this is basically an Iranian dish and the serving consists of rice, two types of kebabs (lamb, poultry or fish) and grilled tomato. Traditionally this is served with a dollop of butter and a raw egg yolk placed on the top of rice. However, to avoid many a risk of consuming a raw egg, the egg is either poached or fried. It is a dish from a different cuisine and to like or dislike it is, therefore, up to someone’s palate.
To my mind, this is a place worthy of more than one visit.
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