Wallet-friendly prices and Lucknowi indulgence at the newly-opened The Kebab Room
If you come here for some intimate old school dining and cheery service, you wona��t be disappointed. The interiors are cosy and comfortable, with plenty of warm wood complemented by glowing stained glass lamps. You can choose to sit at the tables in the centre or the more private booths which also offer a lovely view of the bustling Indiranagar avenue. The format is table da��hA?te with unlimited starters, soups, mains and desserts arriving at steady intervals. We discovered that the menu changes each day, and they like to introduce new dining formats each fortnight.
Taking the plunge
Our culinary line-up included an assortment of tandoori tikkas and typical Awadhi and Mughlai main courses. We began with a fantastic murg shorba a�� a light, spicy chicken broth), followed by the familiar, lightly fried Amritsari fish, which got us off to a good start.
The distinct flavours reminded us of the street food of Amritsar as out of the tandoor came a well marinated adraki chicken and malai tikka. Marinated in ginger, the former was deliciously tender and tasted particularly good with the mint chutney, while the rich malai tikka held its own nicely. The paneer Peshawari here is likely to convert even the most dedicated meat eater with cubes of cottage cheese that are soft, melt-in-the-mouth and freshly flown in from Delhi. Nestling in a cashew-onion gravy, the paneer was lightly charred on the outside lending the dish an aromatic smokiness.
It was time to get more regional with the Awadhi bit a�� and thata��s when the dohri seekh and the galauti kebabs came in. A fine mix of minced lamb, chicken and fresh herbs, the skewered, tandoor cooked tubes of meat were an instant hit. The galauti kebab, served on mini parathas, came packed with flavour and redolent with spices like cardamom, cinnamon and clove. Certainly the piece de rA�sistance.
The real deal
Main course ranges from the typical murgh kurma a�� a rich onion and tomato gravy, and soft palak paneer to all-time favourite murg makhani a�� a version of butter chicken, and Awadhi paneer. We mopped up the delicious dal makhani with soft naans and even ate some more along with a tasty serving of dum pukht biriyani. Remember to pace yourself with the starters as the mains are spot-on and deserve your full attention.
Those with a sweet tooth will enjoy the shahi tukda a�� a melange of bread, milk, nuts and spices, the calorie laden dal halwa, which is thankfully not overly sweet as well as the rich and creamy phirni. Do try their craft beers too, that are happily sourced from the micro-brewery Vapour just upstairs.
Rs 499 upwards for a set meal. At 100 Feet Road, Indiranagar. Details: 9900088194
a�� Aakanksha Devi