Things are changing with time and the food is the one which is affected the most. Delhi is a city which has been an integral part of India from the time of Mughals and it became more important during the time of Pre-Independence Era. The city has been the birthplace of food which was never heard before and now an integral part of the Indian cuisine. People from all around India, even from different parts of the World had settled themselves and made a significant contribution to the development of food.
A few days back I was in a place which serves the most authentic Butter chicken and Dal Makhani you can have. The stress on Authentic is because from here only the most loved dish of chicken originated – The Butter Chicken. Not only butter chicken even the Dal Makhani was originated here. The developer of both the recipes was Kundan Lal Jaggi. It was amazing to have food here and we were excited. The moment you enter the place, feel of old Delhi vibes can be felt with tiny artifacts and souvenir placed with photos depicting the pre Independence era.
All these things were increasing my appetite and we started with Lassi, Thandai and Kheera Shikanji. Kheera Shikanji was quite refreshing the freshly made lemonade with fresh cucumber, a drink which is must to beat the Delhi heat. Thandai – with the first sip I was taken back to the Holi time where we drink Thandai as the main drink during the festival. It was light full of flavours and didn’t felt like having some added flavour in it. Thandai is a milk-based drink with Saffron, fennel and dry fruits. Lassi – it was not thick it usually you will find in Delhi though it was rich in flavours. All the three drinks were full of flavours and light for the tummy.
I was checking the menu and decided to have the veg platter – we were served with 3 kebabs – Hara Bhara kebab, Dahi ke kebab and Original Paneer Tikka. Starting with the paneer it was tender, juicy and spicy. Original is the word used here while describing the dish as it was cooked as it used to be before the pre-independence era. Dahi ke Kebab – Stuffed with hung curd, coriander and cardamom. It was soft and has a sweet and sour flavour which was making it more enjoyable. Hara Bhara Kebab – made up of spinach and yoghurt, with its melt in mouth texture and the flavour of Palak with other spices making it a perfect kebab.
Mushroom Kurkuri – Batter fried crispy mushroom stuffed with cheese and bell pepper. It was a heavenly dish if you are a mushroom fan then this is the dish you can’t skip.
My non-veg counterparts were enjoying their tandoori Pomfret, Chicken Tikka trio platter and Mutton Seekh kebab. The way they were eating it was clear that they were loving it.
In the main course, we had Original Dal Makhani, Original Butter Paneer and Malai Kofta. All the three gravies were appetizing and Malai Kofta took my heart. Cheese balls stuffed with dry fruits served with rich smooth gravy. Butter Paneer was different what you nowadays it was spicy and the gravy was danedar. Subz Biryani – you can’t miss it at any cost. Even my non-veg friends loved it more than the non-veg one they eat outside.
In desserts, we had Phirni, Gulab Jamun and RasMalai. All the three items were delectable, I loved rasmalai the most whereas my friend had 2 servings of Phirni without asking us.
This place is amazing, courteous staff, good music, beautiful décor, comfortable seating, and best North Indian food. I loved the mushroom Kurkuri, paneer tikka, Malai Kofta, Veg Biryani and RasMalai the most. The restaurant is an attempt to preserve the original recipes and build on the inventive spirit of the pioneer.