It was around 2 in the afternoon when we reached Zero One Mall to have lunch at Kabab and Kurries. As it was a Saturday afternoon, the place was quite full. Though small, but its a colorful and beautifully decorated restaurant.
As soon we got seated, papad along with dips (mint, tamarind and spiced yogurt) were served.
Then our server, Pradeep, came in with the menu. There was a lot to choose from! After consulting our server and following the Chef’s recommendations (which are mentioned on the menu itself) we gave our order.
For drinks we had Lemon Mint, Spiced Ginger Caiprioska and Surya. Surya, a chef’s recommended item, was fresh orange juice with lemon and mint. It was really refreshing, we liked it. Spiced Ginger Caiprioska tasted like ginger infused mint lemonade. It was good too. Lemon Mint was not up to the mark, it lacked the punch!
It didn’t take long for the starters to arrive too. For starters we had ordered Chicken Yakhni Badam Soup and Palak Patta Chaat. Chicken Yakhni Badam Soup was more like a creamy chicken soup.
Now coming to Palak Patta Chaat. To be honest, before ordering it, we had no idea what it was, but as our server recommended it, we decided to give it a shot. And we are glad we did! It is such a cool twist to the contemporary chaat. It’s basically yogurt and tamarind sauce drizzled on top of crunchy fried spinach leaves. Not too heavy, just like an appetizer is supposed to be. We loved it!
From the tandoori specialities we had Atishi Murg Tikka (grilled boneless chicken), Boti Kabab (boneless lamb kababs) and Peshawari Seekh Kabab (mutton mince kababs on skewers). All three items were very tender, melt in your mouth type. But we felt that Atishi Murg Tikka was more flavorful as compared to Peshawar Seekh Kabab and Boti Kabab.
Next came in the main course, Kadhai Chicken and Chicken Biryani, which were served with Traditional Indian Pickle and Tandoori Roti. Not a lot of places do the tandoori roti right, but this one was just perfect. The pickle also tasted really good, not like the typical bottled ‘achaar’.
Chicken Biryani was like a ‘Dum Biryani’, where the pot is sealed with dough. Good thing about biryani was that the chicken was tender and flavorful. The rice were also cooked to perfection. But the chicken and rice tasted good on their own only. The flavors were not gelling in together well with each other.
So according to the menu, the Kadhai Chicken was supposed to be ‘boneless chicken cooked with green bell peppers, whole spices and herbs finished in tomato gravy.’ But along with green bell pepper we also found chunks of yellow and red bell pepper and also onion, which kind of affected the taste of the whole dish, by making it a bit sweeter.
Finally the desserts came in, we were so full by then. But thankfully the serving sizes of desserts were not very huge. We had Saffron Rasmalai and Kulfi. The Kulfi was a bit heavy and a bit too sweet for our liking, but the Saffron Rasmalai was amazing. It looked so good and tasted even better. Not too sweet, just the right balance of flavors.
So, overall we had a nice experience at Kababs & Kurries. The service was good, staff was friendly and food came in quick. The mains were not quite up to the mark. But our favorite dish out of the lot has to be Palak Patta Chaat. Such an innovative and delicious dish. Chaat lover or no, you need to give it a try to know it yourself!
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Note: We were invited to review the restaurant but all the opinions and pictures are of our own.