Served amid stone walls, rough-hewn dark-wood beams, copper urns, and blood-red rugs, this food is so mind-blowingly delicious that it hasn't changed in years. The cuisine of the Northwest Frontier -- now the border between Pakistan and Afghanistan -- is heavy on meats, marinated and grilled in a tandoor (clay oven). The murgh malai kebab (boneless chicken marinated with cream cheese, malt vinegar and green coriander) is unforgettable; red-meat lovers find the tender sikandari raan (leg of lamb marinated in herbs) equally heavenly. Bukhara's dal (black lentils simmered overnight with tomatoes, ginger, and garlic) is so famous it's now sold in cans. Vegetarians can opt for a tandoori salad of vegetables, pineapple, and paneer (soft cheese).
Posted by SiobhanP from Dublin Ireland on 1/8/08
I was here Dec 07. They do not take reservations and its not a formal dining place but it one of the best meals I had on my trip. Go Early to put your name down and you can have a drink while waiting. We were guests of an Indian company so they ordered for all of us to share. We had Chicken, Huge Prawns and the Lamb which is out of the world. You eat traditional with your hands but have bread to use to pick up food. It is not messy at all and the lamb tasted a cross between BBQ spices and curry. It was tender and delicious. So unique. We also had the Dal that I am told is marinated for almost a month and then lovely yoghourt sauce. For desert I had Kulfi. We sat opposite the kitchen and saw them place squers into long oven like pots. They would remove and throw water on it and back in to steam the meat. This is why it was so tender. Its a wonderful expoerience and i highly reccommend it. This is India Equivalent to a michelin star. Decor...not as swish as you would think. You sit on small stools around the table and is fun in a group. Its still very nice and adds to the atmosphere. Happy eating! P.S> I did not pay so i do not have the cost but do not think its crazy priced either from what I remember!
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