Dum Pukht Jolly Nabobs, with its oak fittings, vintage knick-knacks and classical paintings, has an unmistakably Colonial air, even though there aren’t any sahibs with long mustaches and hunting rifles anymore. Hidden in the old wing of the hotel, the restaurant may be old school, but is now reinventing itself with a new menu of some classics from the North West Frontier, with an Anglo-Indian touch.
We were hosted by chef Uchit Vohra and started with an array of their famous kebabs. We tried the Seekh Nilofri, made with a mix of puffed lotus seeds and lotus stem, crumbly and grilled to perfection. The Pomegranate Chops were succulent mutton chops cooked with fresh pomegranate juice, yoghurt and nuts, a winning combination as it happens. Some other appetisers include Harra Kebab Awadhi and the Murgh Chandi Tikka which has a special royal cumin marinade.
Royal repast
For the main course, we tried the Murgh Khushk Purdah, chicken cured with spices, grilled in a tandoor and then cooked in the dum style with vegetables behind a ‘purdah’ of puff pastry. It was the delicate spices that made the dish. The Dum Pukht Koh-e-Awadh, is the chef’s recipe of lamb shanks dum-cooked with cardamom and saffron in a rich gravy. Some other dishes include the Dal Dumpukht, Aloo bukhara kofta salan and Murgh handi qorma.
The mains were served with Gucchi Pulao, rice with morel mushrooms, which we are told, are brought down straight from Kashmir and cost around Rs. 20,000 per kilogram. We also tried the Dum Pukht Mutton Biryani and an assortment of breads, all authentic and delectable. Next came a dessert platter. The Begum’s Pudding, a baked dish made with reduced milk, and the Zauq-e-Shahi, deep-fried dumplings in saffron-flavoured, reduced milk, hit the spot. The Gulab ki kheer, garnished with rose petals, pistachios and silver leaf was the perfect end to this princely meal.
Rs. 7,000 ++ for two. At ITC Windsor, Golf Course Road. Details: 22269898