5/5 Mudassir M. 1 year ago on Google
Every
single
delicacy
on
the
menu
has
the
essence
of
its
own
particular
folklore
attached
to
it,
therefore,
the
concept
of
having
food
at
Barañh
rises
above
just
the
mere
devouring
of
food,
rather
it
is
an
enriching
experience
relayed
onto
every
customer,
by
narrating
to
them,
the
origin
of
the
cuisine
and
certain
quirks
of
the
particular
food
item
in
question.
Barañh
began
with
the
exceptionally
famous
Tawa
Chicken,
which
is
chicken
braised
and
marinated
in
a
special
spice
rub
and
then
pan-seared
on
a
hot
stovetop,
topped
off
with
chilli
–
for
that
muchloved
zing
of
extra
heat.
The
concept
itself
is
deceptively
simple;
however,
the
distinctive,
standapart
factor
lies
in
the
secret
sauce
and
the
spice
rub
which
is
made
exclusively
for
the
chicken,
made
with
over
9
different
ground
spices
and
seasonings
–
which
are
all
part
of
the
much-asked
about
secret
recipe
of
the
Tawa
Chicken.
The
interesting
thing
about
Barañh’s
characteristic
menu
is
not
only
the
fact
that
it
has
a
strong
sense
of
historical
charm;
but
the
fact
that
it
also
ties
together
the
old
with
the
new.
Gol
Gappa
Shots,
introduced
as
an
appetizer,
are
delectable
crackers,
filled
with
a
select
choice
of
chickpeas,
yoghurt,
salsa,
dipped
into
tangy,
sweet
tamarind
water.
Traditionally,
Gol
Gappas
have
always
been
served
in
platters,
but
Barañh
serves
the
crackers,
paired
with
tiny
shot
glasses
of
tamarind
water.
One
of
the
famous
folklore
items
includes
the
extremely
delectable,
melt-in-your-mouth
‘Gaulati
Kebab,
(soft
kebabs)
developed
especially
in
the
early
1700s
for
a
nawab
who
had
a
penchant
for
kebabs
but
had
no
teeth.
The
stories
and
the
anecdotes
continue
to
charm
while
enjoying
centuries
old
food,
served
with
a
tinge
of
modernity
and
a
deep
reverence
for
the
past.
7 people found this review helpful 👍
