Dastarkhan @ The Kebab Room ,Bangalore -

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For me, Fridays are always harbinger of fun and long awaited weekends.By the mid week, Foodies like me, always start look forward to new eating-places.

Situated on 1st floor on the posh 100 Feet road, Indiranagar, The Kebab Room – Restaurant & Brewery was an ideal pick for my office colleague and me to spend the evening.

They have a fixed menu that is served on the table. The ambiance was earthy and delightful

Before sharing my experience, let me first share the menu for the day with you all.

Vegetarian

Veg Shorba
Kabuli Paneer Tikka
Bharwan Tandoori Aloo
Dahi Ke Tikke
Makai Malai Seekh
Veg Galouti
Paneer Mirch Malai
Dal Bhukhara
Subz Biryani

Non-Vegetarian

Mutton Yakhni Shorba
Gosht Galouti
Gosht Pasanda Kebab
Angara Jhinga
Multani Chicken Tikka
Murgh Tangadi
Gosht Nihari
Dal Bukhara
Gosht Biryani

Both the menus were served with Green Salad, fresh cut fruits and array of Indian breads and

Desserts

Shahi Tukda
Moong Dal halwa
Phirni

We had ordered one each of both the menus.

The Mutton Yakhni Shorba was a perfect opener for my tastes buds. The aromatic flavour and the taste were near authentic.

All the kebabs served were reminiscent of the originals from the Awadhi cuisines.

The Galouti in particular were near perfect made with finest goat cuts tendered mince and flavoured with a heavenly spice amalgam that would melt into your mouth leaving trail ultimate delight.

Well guys you must be wondering how can I be so confident about them? Yes I have a Lucknow connection, having done my Hotel management studies there.

That also reminds me of the story of how gelouti kebabs came into existence.The then Nawab of Lucknow, Asafudaulah had lost all his teeth but he loved the kebabs so much that he asked his chefs to prepare them in a way that they can be easily savoured without teeth. Isn’t Interesting? Let’s all thank this toothless Nawab for these awesome Kebabs.

Our tryst with the culinary delights continued with the delectable Lucknow style Biryani and Gosht Nihari that followed soon after.

Lucknowi Biryani served to us has nice flavours of spices and cooked meat in fragrant basmati rice combine together. For those who may have not tasted it yet, it was certainly moister and delicately enhanced than the Hyderabadi biryani.

The Gosht Nihari was a fantastic blend of meat with aromatic spices as most of the Awadhi dishes were and I think it was the bones that gave the body to its thick curry.

Though I am not sure but I felt that the Dal Bukhara here too was a combination of whole black lentils (urad dal), tomatoes, ginger and garlic, simmered over slow flame for at least overnight. The Dal tasted great with the Indian breads.

The most surprising and astonishing aspect of this place was the vegetarian galaouti kebabs preparation. The taste and every else was just like the non-vegetarian one except the content. I requested the service staff to call the Chef. The Chef visited us and I was delighted to know that he was from Lucknow and has extensive knowledge of Awadhi cuisine.

Along with food we tried few mock-tails and Beer samplers too. The Microbrewery was located adjoining the Kebab Room.

Overall it has been a delightful culinary experience and I can easily say without any prejudice that if you’re looking for best Kebabs and biryani from Awadh , this is the place to be.

My rating 4.5 / 5

The whole experience with food here I would aptly call it as “Dastarkhwan-e-Kebab” at Bangalore.Highly recommended place !!