1/5 Nicky S. 6 months ago on Google
To
begin,
I
am
a
diehard
fan
of
North
Indian
mughlai
cuisine.
Since
it
was
our
first
time,
we
wanted
to
try
out
the
usual,
butter
chicken,
some
assortment
of
naan,
kulcha
and
rumali
roti.
There
were
Bengali
cuisines
as
well,
which
took
me
back
to
my
Kolkata
days,
so
I
ordered
fish
fry,
kosha
mangsho.
-
Fish
fry,
the
batter
was
thick
in
my
opinion,
the
ones
I
ate
in
Kolkata
had
light
batter
which
was
perfect,
not
too
crispy
and
not
too
soggy,
just
right
to
compliment
the
softness
of
the
fish.
Usually
in
Kolkata
they
use
Betki
fillets,
i
don’t
know
which
fish
they
used,
but
it
was
ok.
-
butter
chicken,
which
I
thought
can’t
go
wrong
since
it’s
Sanjeev
Kapoor’s,
tasted
overpoweringly
sweet
and
tangy.
The
ones
I
tasted
in
Delhi
or
in
any
truck
driver’s
Dhaba
was
creamy,
buttery,
with
slight
hint
of
acidity,
not
at
all
overpowering.
It’s
butter
and
chicken,
I
think
that’s
the
ingredient
that
should
shine.
-kosha
mangsho,
I
must
say
the
quality
of
the
mutton
was
good
and
it
was
cooked
well.
The
meat
was
fall
apart
tender,
kudos
to
the
chef.
However,
I
feel
the
gravy
could
have
been
better,
I
think
the
philosophy
of
kosha
mangsho,
is
to
cook
the
mutton
longer
and
render
the
meat
with
the
gravy,
so
that
not
just
the
meat
but
the
gravy
too
stars
the
dish.
I
think
the
ones
I
tried,
the
gravy
didn’t
taste
muttony
at
all.
The
gravy
was
not
smooth
but
it
was
coarse
and
lumpy.
-
breads
were
ok,
could
have
been
better
-
service,
I
think
the
waiters
were
nice
and
friendly.
However
on
a
couple
of
occasions,
they
were
so
eager
to
take
our
plates
away.
When
we
have
taken
the
last
morsel
I
feel
the
customers
should
be
given
some
time
to
catch
a
breather
before
their
plates
are
whisked
away.
For
a
moment
I
felt
they
want
us
to
leave
immediately.
-
ambiance
was
the
best
part
of
the
restaurant.
The
moment
you
enter,
you
feel
a
sense
of
calmness
and
positivity.
Great
job