Butter Chicken originated atDarya Ganj in the 1950s. The city was famous for its Tandoori Chicken. The cooks there would recycle the chicken juices that were left over by adding butter and tomato. Once, be it by chance or by design, this sauce was tossed around with pieces of Tandoori Chicken. And the rest is history. Butter Chicken was born and soon set tongues drooling the world over.
There is one street in Delhi that suddenly regains its life every evening, just when dusk is about to melt into an inky night. If you are a newcomer, you’d be surprised to see mobs of salivating men emerging from various lanes and by-lanes at around 7.30 in the evening, and heading for one particular corner. Here you get to bite into the most succulent Seekh kebab. You can now relish this dish in your own city of joy!
This is out of the world. The kebab is so soft that the teeth don’t have much work to do. And it is so delicious that the taste-buds burst into a joyous jig. A good kababchi has to know three things: the masala that goes into it, the ratio of fat to the minced meat and when to take the skewer out of the grill. Panj Tara clearly belongs to the select group of kababchis with a golden touch. For long years, old-timers of Delhi have been waxing eloquent about the late Mughal kababchi, whose kebabs were the stuff legends are made of. One can now taste them right here in Kolkata!
The meat comes in a rich gravy, thickened with masalas and Keema, pieces nice and large, cooked to perfection – neither too hard, nor much too soft. The gravy is rich with small liver pieces, and what you will like the most is that it isn’t seeped in red chilies. We challenge that you will not have to compensate with a spoonful of some kind of antacid at home. There is plenty of meat in the pulao, and the pieces again are tender. All in all, you,ll be glad you chose Meat Chawal.
Does your heart melt every time you see those fluffy and crispy bhature come out of a wok ? Does the idea of spicy chhole make you drool more than a large, double-cheese, cheese burst pizza? If your answer is yes, then you are a hard-core chhole bhature fan. In your eyes, every other dish in this world falls short of everything chhole bhature has to offer–from the crunch to the spicy flavours.
In the first glance, you will be tempted enough. But trust Pa-ji ! This is the place for the authentic Amritsari Kulcha. The USP is the crispness and the flavorful stuffing. The Kulchas are super crisp and you can clearly hear the crackling sound, even after pouring dollops of butter on top.
Serving delicious and scrumptious paranthas in Kolkata now, our dish will remind you of the nostalgic Gali Paranthewali near Akshay Kumar’s house. Here, you’ll find the best Punjabi-style paranthas. Try our Gobhi Parantha, Mixed Vegetable Parantha and the big showstopper, Aloo Parantha. They’re crispy and cooked to perfection and come accompanied by pickles and raita – you seriously will not be disappointed once you and up here!