Since Dhaba by Claridges opened its doors earlier this year, it has been the go-to for Punjabi food in the city. Now the restaurant launches a new menu serving local cuisine with an experimental twist. The last time we visited the restaurant, they didn’t have their bar licence, so we were curious to try their cocktails; they did not disappoint. Bloody Mary is a personal favourite so we ordered the Lal Pari, their version of the classic drink, made with fresh tomato juice. The Basanti is a concoction of gin and cucumber, and the Tar-booze is a watermelon and vodka drink — both are delicious.
We were offered an array of appetisers, starting with the Lawrence Road ki Tikki, minced mutton and chana dal cutlets, a speciality from Amritsar. We loved the Khade masale ke paneer tikke, which is paneer cubes marinated in whole spices. The Amritsari tandoori kukkad, baby chicken marinated with curd and ginger, was tender and scrumptious. Another favourite, the Tawa chicken chaamp uses an in-house special spice mix and is finished on the tawa.
Hearty bites
We moved on to the substantial main course. The Burni mutton arrived in an old-school ceramic pickle jar. Cooked with mustard oil, the spices complemented the cuts of mutton. We had it with the Dhabe di roti, a type of fermented roti. The Lasooni palak mushroom had a fresh puree of spinach and cream topped with crispy fried garlic, which goes impeccably with the Jeera dhania pulao. We also had a go at the unique Aloo bhain masala, potatoes and lotus stem in a spicy and tart gravy. We finished with dessert — a creamy Mewa rabri.
The new menu in Dhaba delivers exactly on what Dhaba does best — rich and wholesome Punjabi food.
Rs. 2,000 for two. At Indira Nagar. Details: 49652541
anagha@newIndianexpress.com
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