Karachi Kitchen and Grill could be your fix for strictly Punjabi fare

From Amritsari Chole Kulcha and Chhaach to Gur Ka Halwa, this eatery in Hyderabad offers lip-smacking fare.

Paulami Sen Published :  23rd March 2018 05:09 PM   |   Published :   |  23rd March 2018 05:09 PM

Amritsari Chole Kulcha

When we were headed to Karachi Kitchen and Grill in Madhapur for lunch last Monday, we weren’t too sure about how sumptuous a meal it would be, as restaurants claiming to offer ‘authentic’ Punjabi food are dime a dozen. However, once we stepped into the premises we were at ease – what made us feel at home was the simple décor, minimalistic furniture and the mellow lights. Owned by the Karachi group in Hyderabad, the outlet is spearheaded by brothers – Hareesh, Vijay and Rajesh Ramnani. 

Chole Bhature

Local flavours
We were ushered in by Operation Manager Sindam Praveen, who introduced us to chef de partie, Varinder Kumar. First up is the  Amritsari Chole Kulcha, served with Chana Masala and Onion Chutney. He developed the recipe of the dish whose aroma transported us back to the bylanes of purani Dilli. “I have added around six to seven vegetables including onion, cauliflower, chilies and pudina,” says the chef, adding that they are cooked in a clay pot to maintain the authenticity of flavours. We next savour their Chole Bhature, which comes with a side of black chickpea and paneer gravy with pickled onion. The Bhature was fluffy; coupled with the delicately spiced chole, it was unbeatable.   

Tawa Butter Chicken Masala

Liquid respite
Just as we think we need a drink to wash down the spices, the chef suggests the ideal summer cooler – their Watermelon Granita. It is fruity, rich and creamy, however, a tad too sweet for those who like it subtle, thanks to the added syrup. Next up, in the main course was Tawa Butter Chicken Masala and Dal Makhani with Chur Chur Naan. The tenderly cooked chicken with Dal Makhani, has the right hint of spices and goes well with the crushed Chur Chur Naan. If the Watermelon Granita is too sweet for you, and you still want a slight respite from the spices, you can opt for their quintessential thirst quencher – the Ginger Chhaach (buttermilk). Peppered with tiny pieces of ginger, this is a refreshing choice indeed. How can a Punjabi meal be complete without a serving of dessert? We finished our meal with Gur Ka Halwa – a desi ghee semolina sweetened with jaggery. Unassuming and comforting, this is one place to frequent when simple desi fare is on your mind.


Price for two: Rs 800 .

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