Tigers Experience at Al Karam Kebab House - Gurgaon

A true hidden Jewel in Gurgaon, Dlf Phase - 4 , Supermat complex where all the other big wigs are  ... what an effort it must have been to bring the cuisines of the walled city and other Nizam favorites, to town . Last i remember when i visited down town tried my best for them to come to the city , they were so reluctant ,superstitious and too proud to leave their Gadhi's , Thaiyas,origins. 

For the non adventurous lot who cant dare to visit the walled city for its food .. this is a treat .

A visit to Puraani Dilli's Al Karam kebab House  was delightful, educating , interesting and Flavorful .Started by a young foodie cum Entrepreneur Varun Veigas who belongs to a multi facet family who are into Pharma, Travel , Events and Hotel business . He himself did the legwork in the walled city to identify the younger generation of the original khansamas of the nizams - he persuade Umez Miyan of the Al Akram House  within a weeks time , showed them the exposure, told them how much people wanted to taste their delicacies down town ,showed them the money they can earn and eventually succeeded in getting Iqbal who is one of the better khansamas from Jama Masjid, his grandfather worked in the kitchens of the Nizams in Hyderabad that is why he cooks a version of haleem which is almost a hybrid between the hyderabadi kind and the old delhi version. The entire team of cooks is from matia mahal, jama masjid.

A bit about the walled city food - Buff is common , spices are in abundance, butter is more than welcome ,the floating ghee or charbi on qormas is vital for the kahmeeri to do its job of soaking it in LOL, some of the food might not be very pleasing tot he eye but to the tongue its rock n roll for sure . Amazing mix of spices to tickle the palates out of their sockets .

The truth or the basic fact of Mughlai food is that is supposed to be cooked without oil or with minimal oil - just meat ,spices lentils etc ... slow cooked . The fat of the meat is the cooking medium . Most of it has originated from the Iran ,Persian side of the world .

10.pm We were nice and happy (Old Monk style ) after a tough day at work in gurgaon , scouting for a place to have basic daal roti and we landed up at Al Karam Kebab House totally unplanned unannounced had read a few reviews about it .Small cosy place with awesome aroma of bar b q floating around - i love the smell of charcoal and bar b q combined . Probably seating 10 -15 people as most of it is a take away . Met Varun a smart handsome Youngster with full knowledge of the food and of course the head chef Iqbal Bhai - started ordering but cudn focus so asked to do samplers of all , believe me that was it to bring smiles to their faces . What followed was a hurricane of mind blowing food . The only thing i asked them for was a good selection of bar b q , some qorma and kahmeeri roti thats it . ahhahah and what they did is below ......  silly people made me put on sooooo much more weight .. chalta hai . hahahahaha

They all being done for US 

On the gril you can see colors textures meats pf kebabs- in short armour in display of Al Karam kebabs ... sulti kebabs , gilafi , chicken seekhs and mutton seekhs . Mouth watering and Garam Garam. A real pleasure to the eyes with a watering mouth lol .

Below is the Sulti Kebab being undone ... originally a Pakistani specialty made with buff , whole lot of dry fruits , spices and fat .... a string is tied around it to hold the meat together like a binder  and on untying the kebabs just splits in geometrical shapes on the plate .Actually there is a controversy on the origins - they say it was available in Delhi much before partition in the walled city  a kebabi called Ustaad Moiuddin was the first person heard of making them for Ghalib etc etc ... I believe his outlet is still there ... next visit .

Mutton Sutli Kebab in the Making

De Stringing of the Sutli Kebab

Whats the logic of a Sutli kebab- hmmmmm binder , yes ; sutli adds to the flavor - not sure , presentation - yes ,flavors 100% . loved the concept will get into the history of this engineered kebab.- must be soem rocket science to it for sure. For me and for laugh the Sutli kebab is the a perfect examples of constructing a dish and then deconstructing it for serving Lol .

Mutton Seekh Kebab and Sutli Kebab undone

The Seekh Kebab their style - spicy ,juicy in short different . Tasted awesome with the sheermal .

Chicken Gilafi Kebabs

This dish is a spicy minced meat covered with a layer of onion, capsicum and tomatoes. This layer is called Gilaf and hence the name . Soaked in a sauce of seasame yogurt cream butter. can i call it healthy eating LOL .Have it with the khameeri roti 

Khamiri Roti 

These rotis have become my first love in Mughlai Food ..... wonder how i was eating this most amazing ghee laden food for all these years without this bread . Khamiri roti is a Mughlai recipe. Khamir means yeast and hence the bread has got the name. The yeast is added in the flour which makes the bread soft and spongy.  Best for dipping into the gorgeous oil laden qormas ...yum  and also to clean the plate of the roast chicken.

Sheer Maal

It is a mildly sweet Naan made out of Maida (All-purpose flour), leavened with yeast, baked in tandoor oven. In the olden days, it was made just like roti. The warm water in the recipe for roti was replaced with warm milk sweetened with sugar and flavored with saffron It is best served with  Kababs and can even be relished stand alone. It is sometimes also combined along with Nihari. i just love having it with garam garam kebabs like the sutli .

Nice Quarter portions for sampling  thank god , otherwise we would have run away seeing so much food.... each had a unique taste flavor - and trust me the original flavors remained intact for sure .

Chicken Ishtoo

Chicken Ishtoo with khameeri roti what a wonderful combination , somehow i find this gravy the lightest of all mughlai dishes ..... normally the meat cooks inits own fat with khada masalas . This one was the commercial side of the same .

Special Kaju , Matar, Ghee m Keema

This came as a surprise ..... Keema Muttur  made in kaju paste .. the sweetness was tricky . well for me it was a homey . The Keema was nice , not smelly which is what i liked .

Haleem

The Haleem made by Iqbal is supposed to be patented , his grand father mastered the same from Hyderabad ,cooking for the nizams ... yes indeed was unique and different . A must try .The origin of Haleem lies in the popular Arabian dish known as Harisah.. a slow cooked dish with a mix of wheat barley lentils meat and spices .. this varies in every household ,no standard formula .

Chicken qorma

The chicken Qorma - perfect masalas , good pice of well cokked chicken , just the right anount of oil not like the traditional qormas you get , good sdtrong flavors , great textures and a pleasure to eat 

Mutton Nihari

Mutton Nihari hmmmmmmm one of the msot tried dishes in the walled city , everyone has had this or want s to go all the way to  eat it ....... the nali piece was cooked perfect , meat fell off on its own , the gravy nice thick slow cooked ,preserving all the juices of the meat ,combining them with the masalas.  Good one .

Special Chicken Roast Purani Dilli Style

Gorgeous looking , Super Tasting -in short HAWT......Roasted Chicken is doused in butter, yogurt, cream, noori chat masala (Aparently everyone in the walled city buys masala from this one place including our famous Karims ) and an aromatic spice blend the tandoor chef makes on his own. The bar b Qued chicken or the roast chicken had small pieces , perfectly done well draped in the delicous sauce . Good concept where you get the flavor and exeriecne of the roast chicken and also a gravy to eat with it 

Assorted Yum Deserts -  Flavoured kulfis, Traditional Phirni & Habshi Halwa

Flavoured Kulfis a very very old delhi style - we tried the Orange , Anjeer and Paan flavors - Orange was really Orange a bit too organgy , not fond of anjeer but was nice , the paan was a dynamic fusion kulfi - a full meetha paan inside it hai raba ..... amazing how they make it . Phirni nothing that great .. sorry actually the problem was that we had it after we ate the strong flavored kulfis ,hence the taste of the phirni couldn make it to the excellence board . But next time pakka.

Habshi Halwa

Habshi is the Urdu equivalent of Negro."The halwa is as kaala (black) as a habshi,” says Firoz Ahmed, a portly man sitting behind the glass counter at Haneef Doodhwalla, a mithai shop. Ahmed’s father, Haji Mohammed Haneef, founded it in 1948 in a dark alley in Ballimaran.The word Habshi has it's origins in Arabic/Persian and it has been incorporated into several other languages. It basically describes a black person , quite literally the one who comes from "Habash" (Ethiopia) , it was one of the words used at the time to refer to the African slaves who were brought to work in the Indian subcontinent and possibly a large number of them came from Ethiopia but the word came to be used for all Africans in general. So, either the "Habshis" introduced the peculiar halwa in the middle east which was later introduced in the subcontinent , or it was directly brought to the subcontinent by them. Because interestingly even the word Halwa (sweetmeat) is of Arabic origin which again finds place in many languages. 

Tigers Overall Experience: 

Ambiance: Small cosy ,more of a take away , Lovely Aromas

Food : Fantastic , i believe there is more to be discovered - the biryani - cgreen chilly pickle wali , the raam and yes Iqbal promised to do the full bakra for me .... jealous are u .

Value for money: They have a concept of Full Plate half and Quarter plates which makes it very economical

Service : Totally Personalised , super knowledge of food , the chef stands right there.

Quality : Very good quality of meat , fresh - no burps , no heart burns No Zinetac needed.

My last word to Varun and Iqbal was - Please expand rapidly . They need to get a bigger place with more tables ..... and yes with a promise that they wil not change defer the original recipes of the dishes .

Tigers Experience of Eggspectation

Enzo Renda Co-Chairman of the Board and Chief Executive Officer, Eggspectation - The Man Behind the International Chain of Eggspectation .Enzo spent six years at IBM Corporation Ltd. His core marketing responsibilities helped him in developing his leadership, marketing and presentation skills, while learning to develop and apply tools like effective teamwork. ENzo trains his team like a true marketing man - he is hands on with the food , the culture , the ingredients availability in India and soon is joining the billionaire boys club .

Well read well traveled - follower of his mom's original recipes , a true Italian at heart ,who loves the family eating in the kitchen like all of us  - he is passionate about his recipes and is very choosy about the ingredients that go into making magical dishes . BTW when i showed his pic to my wife she went like "Tiger why didn you take me along"  hadd hai yaar , these Italians Studds have something about them .

Eggspectation - A franchise of the Canadian chain that has already made a mark in Montreal, Ottawa, Toronto in Canada and South Portland and Ellicott City in the US... Jaypee is the first i have heard of who got a franchise of a International coffee shop  chain into India 12 years ago.  Sorry they call it the 24 hour Resto Cafe ,please excuse me hahahaha. Spacious , airy ,comfortable with loads of natural light -in short just my type  , just my idea of a Breakfast cum Brunch Place . 

The Lunch at Eggspectation  turned out into a major food construction , deconstruction afternoon  with the Italian Studd ENZO RENDA - we sat and discussed recipes, menus , dishes in depth - the man knows his stuff - being an Italian he has inherited  food passion 
as a legacy - its deep in his blood .
Enzo believes in Italian Italian food and not American Italian cuisine -  apparently his family also owns a old favorite in Venice where the locals eat out across the rialto  . We had gone for a simple coffee shop meal which turned out into a Proper New Menu tasting afternoon for the next 4 hours LOL  Kha Kha Ke pagal hogaye. 
The only promise I had to make was that NO EGGS just eat what i Give you today and you will go home happy - I did just that . To be honest i had eggs and more eggs in my mind keeping the name in mind and also after reading every review on the Net about eggspectaion - but the new menu was an eye opener - simple food done beautifully and tastefully . Enzo told me he has tried to experiment with street food , global food and a bit of Indianisation too . They have a great franchise model where out of 135 dishes globally most of the dishes are common to most of the restaurants they operate . We discussed how he translates his moms recipes to the chefs , he was a bit disappointed and said its a real tough one ,but yes they manage to turn the almost same dish out . Ingredients to them is a big challenge - it is a fight to get the same quality in every order - quite agree with  him and thats what leads to different tastes every time you visit. Enzo has fantastic sense of humor like all of us , he travels ten days every month exploring global cuisines. Love India and says India has taken hospitality to the next level , ahem ahem .

The New Menu

After a long time saw a eye pleasing menu card - visual appeal 100% - I respect restaurants which display pictures of dishes they serve - so much easier to understand what you are going to eat - You go anywhere in Thailand most of the places have a pictorial menu , so much easy to order and expect . Well the menu at Eggspectation was really nice well designed colorful - good readable font ,simple design as below - i must compliment them for this effort of being simple ,wonder who's influence was this Enzo or Jaypee . Very Ambitious Menu.

And The Tasting of the New Menu Begins - sorry the series of the dishes served is not the same , still learning how to lay with blog writing :)

BRIE & WALNUT CROSTINI Ciabatta slices broiled with Brie and

drizzled with honey. Garnished with

walnuts and fresh apple slices.

A little toast topped with Brie apples and walnut with a dash of honey - all the flavors kept coming as I bit deeper  and together made perfect Bite . Love it acid ,cheese , sweet and crunchy - a good combination .

VEGGIE RICE WRAP Delicate and light-tasting colourful rice

paper wraps filled with fresh vegetables,

served with a crunchy chilli peanut butter

sauce.

Hmmmmm Enzo was very enthu about this being his discovery lol and when he looked at my face he wondered where he went wrong hahahhah i was like what this dish doing here lol .  Fresh crunchy veggies wrapped in rice paper wraps - not to be dipped in the peanut sauce but dollops of the same to be put on top the full wrap and then bite to get the  chilly cum fresh flavor instruction by Enzo on how to eat this wrap . I loved the collection of rainbow  colors in the wrap . The accompanied peanut sauce had chilly init  which was nice and different .

NOVA SCOTIA POUTINE A mound of fries covered with shrimp,

smothered in mozzarella cheese and

special homemade sauce.

"Homey" A typical North American, Canadian Dish originated from Quebec , known to be served in Greasy spoon type diners - a fast food dish with french fries topped with brown gravy , Egg ,Cheese Curd and meat - they put beef , bacon , duck etc here they used shrimps - A very warm comforting dish - was dying to add ketchup the minute i heard french fries lol but with enzo sitting around killed the feeling instantly and enjoyed the Dish .Need to figure out why they called it Nova Scotia ??

FIRE ROASTED LEG OF LAMB Grain mustard marinated and herb crusted lamb served with oven roasted eggplant and baby potatoes

Brilliant Dish - Perfectly cooked Lamb , crusted with herbs . The Meat shredded on its own effortlessly,no struggle to cut deeply and fight .... Super flavors of Mustard and the crunch of herbs combined with the meaty taste  - served with beetroot beans and corn - i loved the oven baked baby potatoes and eggplants  . This was definitely the dish of the day . Not to miss the awesome presentation. If u r Lamb Lover go for it . A very Challenging Dish.

Flat Breads - Assortment

1.Seekh kebab, rarrha mince, onion, tomato, coriander and green chillies - hmmmmm not a fan off ready made seekh kebabs - those spicy ready made types , i avoided it .

2.New Delhi Tandoori : Tandoori paneer, peppers, onions and green chillies.- and yet again the indianisation effect but not bad at all ... great piece of flat bread for the veggies.

3.Greek Style :San Marzano spicy tomato sauce, roasted red peppers, black olives, grilled eggplant, Feta cheese and oregano. - loved this had everything Italian on it to be loved .

4.Tomatoes, basil, mozzarella and olive oil.- my favorite Magherita .. nothing beats this one for sure .
Total Crowd Pleaser

But can someone explain to me the difference between flat bread and a pizza - wiki says flat bread is made without yeast thats it .... couldn ask the Italian for sure , he would have laughed at Tiger the foodie LOL 

OVEN ROASTED FISH In parchment paper with white wine, spicy

tomato sauce, herb garlic butter, black

olives, capers, jalapeño peppers and green

beans.

Do i need to describe this experience - its all said above - steamed for health - wine for the acidity ,spicy tomato sauce , garlic butter olives pepper jalapeno for the TING , Delicious - superbly presented .. not being so fond of fish i always smell the fish first ,my good luck it had no fishy smell so went right ahead to taste the same - ek dum mast dish . Loved the presentation , packet style , open infront of you .. brilliant .

CHICKEN PARMIGIANA A lightly breaded chicken breast broiled with Provolone cheese and served with tomato sauce    with ancient grains served with asparagus.

The chicken was perfectly cooked topped with cheese and sauce , but what amazed me was the ancient grains - oats ,quinoa ,barley  and dressed in a sweet flavorful playful dressing for the buzz . Combined with cheese meat veggies  salad it was sure an healthy option .

Mushroom, Saffron,Spinach Risotto

Perfect Risotto with saffron, spinach, mushrooms and  Parmesan cheese. My benchmark of any restaurant serving Italian Food  is its Risotto and i told Enzo about it - he was like huh - try this you punjabi hahahahahahaha the color and mild taste of saffron , deep flavor of mushrooms with a twist of spinach .... perfectly cooked with just the right acidity in it . The resto cafe passed .

CREPE SHADRAS Stir- fried exotic vegetables flavoured with

Indian pickling spices.

Honestly speaking when i saw this dish i was like no man cant eat paranthas - sorry crepes with veggies , reluctantly took a small bite - achari veggies in a crepe perfect delite for a vegetarian . they served it with basil and Olive oil - i think mint sauce would have been better lol . kill me Enzo .

SCHEHERAZADE SALAD Ancient grains tossed with apricots, sliced almonds, fresh mint,

exotic spices and cinnamon, served with char-grilled cottage

cheese.

So persian and named after the persian queen too .... great fusion of Persia and India with the paneer tikka included in it . A complete meal on its own . A good vegetarian healthy option , soemthing unsual never seen or tasted before - fresh .

GREEK COUNTRY STYLE SALAD tomato, cucumber,

black olives, peppers, red onions, seared Feta cheese and

watermelon, tossed with our house vinaigrette made with extra

virgin olive oil and lemon.

YOU think i have had enuf hahahahahaha keep reading more coming up - mind you i just took a bite of each dish to grasp the flavors the textures thats it - but actually loved it all .

The Burgers

1. Bad Boy Tenderloin Burger - Grilled to perfection with slices of crispy bacon and Cheddar cheese, served with our special secret sauce, lettuce, tomato and caramelized onions. A Total Drool -perfect Bun , Perfect Patty .... i deconstructed tasted the patty on its own then reconstructed it and ate it up ... super burger ,one of the best i have had so far .

2.BBQ Burger - Chicken - Bacon, Cheddar cheese, onion rings and topped with our unique Memphis sauce.(Barbeque Sauce )  - did the same here too - found herbs in the patty spoke to enzo about it - he then explained that they have to put some herbs in the patty to give it the buzz otherwise it would be so bland - i agree with him chicken onits own is quite bland .

3. The Mushroom Melt Burger - tofu burger served with thyme-aioli sauce, sautéed mushrooms and melted Provolone cheese. A tough one to make for sure - mixing things in tofu is a mission impossible , well they have mastered it . Good choice .

PRAWNS MAC & CHEESE PASTA

Very classic dish .Basic Cheese Pasta with prawns an all time favorite . Playing it safe dish

MASALA MAC & CHEESE PASTA 

Totally Masala marke - i think it was something like a maggi masala put in it ... Ok Ok but veggies would love it . Very indianised Dish .

CHILLI GARLIC PRAWNS Served with garlic sautéed vegetables,

mashed potatoes and beurre blanc.

Just YUM and the portion was amazing Ten huge perfectly grilled prawns on a plate is a sea food eaters delight . Beurre Blanc - "white butter"— is a hot emulsified butter sauce made with a reduction of vinegar - great sauce not found everywhere . Enzo this dish was magic - a great combination . The prawns fresh and grilled perfectly , the accompaniments well matched.

The Desert Options - Waffles, Pancakes and French toast

Enough is Enough - guess everyone must be tired of eating like i was but this man Enzo refused to let me get up for a smoke also - insisted a quick palate wash in between and thats it - so painful eating can be na . Anyway the deserts were just all my favorites - French toast with marsh mallows and Nuttella a very american dish was the killer followed by the banana bread with maple syrup and waffles  . Just YUM !!! great portions pls share.

Tigers Favorite.

Tigers Overall Experience : 

A perfect Breakfast and Brunch Option - with this new menu a late night binge can also be done with the deserts . I feel they have certainly made or about to make a dent in the normal coffee shop culture . The food is actually to die for - home style cooked to perfection . Each recipe is simple yet exotic . 
My concern is on the consistency - will the desi Cooks be able to produce the same as drafted by he Italian food Guru ?? will go again and check and revert lol . 

Ambiance - Perfect as described above 
Pricing - Yes five star equivalent - but value for money with the quantity and quality . 
Food - Uffff need i say more m very authentic recipes with a slight twist to match the Indian Palate - the international standards have been kept in mind . A piece of advice , please dont serve the same garlic toast with pesto with every dish :(
Seating - Very comfortable 
Interaction - Chefs always around to explain the dishes , staff is getting used to the new menu 
Going Back Again : Yes , that reminds me Enzo and the chef asked me if i had been here before - i said yes in a drunkin state LOL . They fell down laughing .

Point of Jealousy : ENZO has invited me to Jaypee Greens for authentic taste of Italian cuisine, where one can also savor on Enzo’s mom’s special recipes as he conceptualized the Italian restaurant – La Brezza with Enoteca Bar at Jaypee Greens Golf and Spa Resort, Greater Noida ..lalalalalalalalala  promise i wont eat as much . 

To Conclude Eggspectation is definitely a place to visit Sooon and it is sure going to give stiff competition to other 5 star coffee shops . It is definitely better than it needs to be .

*Note from ENZO post reading my Blog "As I said on Thursday, while I was busting my core belief of my cooking philosophy, at Eggspectation we do not " Indianise " food but we "Fushionise" it!

Tigers Experience at Changezi Karol Bagh

Certain things in life you can only enjoy when you are Half a bottle of Old Monk Down LOL. About Changezi managed and run by a young boy M Waqas Qureshi (someone was saying he is the cousin of the famous actress,which adds more flavor to the eyes of an drunk man LOL ,anyways ). Located in the right hand corner of a junction of the main rohtak road ... next to it is Prem Dhaba his competitor .... why im mentioning this is because they have got into a Building grabbing spree .. so each one of them own every alternate building and the ground floor is a dining hall .. its crazy the war, they have 5 dinning halls each , good for us . Each dinning hall is loaded with an army of waiters who know exactly how to handle drunk dudes like us .

We went on a Wednesday night and man was it crowded with like minded people .. over crowded with drunk blown swaggering men - just loved it because we were the same lol . 

The corner of the street  is where the food is cooked in a open kitchen like pics below . food is served in any of the dinning halls you wish to sit and Hot . 

A typical Changezi Meal - Changezi Chicken , Khameeri Roti and Mutton Qorma and Pyaaz in Abundance with their secret masala and nimboo

Everything here is served Full Plate , Half Plate and some Qtr Plate and yes extra gravy .

The Two Kormas very well made - Chicken was cooked in refined oil and the mutton Korma in Desi Ghee . Good to go dip dip - actually they were served towards the end of the meal after we had killed ourselves with layers and layer of butter - so just dipped  once to get the flavor - will go back for it no problem .

This is the devil amongst the butter floating dishes - in punjabi we say doobo doobo ke khao yes dip dip soak and then eat - this roti does the magic. Khameeri Roti has been specially designed for lethal food like this .. and trust me you wil not be able to enjoy these dishes with a normal tandoori roti or the regular naan. Slit the roti into halves soak and eat . Thats the rhythm to have to keep at Changezi .

Paneer tikka Masala - sorry about the bad pic - yummy spicy chat pata masala ; what a waste of time to go to changezi and eat paneer ..no way jump straight to the meats . A veggy friend had no choice lol but to order this horrifying dish in a meat lovers paradise .

Changezi Fish - actually dont know what it was called but was well made .. Big chunks of fish in in Khada masala and yet again floating in butter .. hahahahha. Not a fish lover but reallyenjoyed this soft buttery fish with no smell .

Changezi Fish

Chicken Afghani - have to get to the root of this dish - what is served here is butter , chicken marinated in plain yogurt and cream , perfectly bar b q'd just enuf to cook the meat thats it - obviously delicious with butter floating around instead of a regular gravy .

Fish Fry - the most popular dish in the west of delhi - and you can only eat it garam garam , cant get it home for sure .. just doesnt taste the same . All thse fishy joints have their secret masala which they are so so possessive about , even if they tell u something would be missing for sure .

Changezi Chicken being made on a tawa which is atleast 3 inches thick , just keeps boiling and over flowing  .The recipe for this chicken is believed to have originated during the times of the fearsome 13th century Mongolian warrior, Genghis Khan. Folk-tales have it — Like all rulers, Genghis Khan was particular about food and apparently didn't like his food very spicy. He is believed to have been presented with a special recipe to suit his taste by one of his chefs, who wanted to receive his appreciation. The chicken was especially prepared in milk and cream instead of plain water. It must have been a hit to prosper through the years.

The Changezi chicken tawa was delightful to look at ....  deliciously awesome  - wudn attempt diving into it tho . I am assuming here , they must be doling out atleast 250 chickens per day for sure , marinated properly ,lightly bar b qd , cooked in the rich gravy  - Cream , Kaju paste  main contents of a traditional Changezi Chicken .

now is that spil over ghee or fat not sure lol 

Tandoori chicken ready for the Gravy

 checkout the dancing bubbles in the centre.

The calm Sinful Gravy 

Changezi Chiken

Overall Tigers Experience :

Ambiance : Rustic , tempers, arrogance ,funny, dont look down  principle. Tight fit . Table top was clean for sure. 

What we missed eating : Biryani , Phirni , 

Service: Wonderful , tip the guy before to look after you , every ha is flooded with waiters

Food: Amazing distinct flavors , sold on butter - Fresh . Very Unique Secretive Flavors

Value for Money : 500 per head and lavishly eaten 

Smells: Killer , actually who cares lol . Food smelt awesome thats what matters

Hygiene: If u have aproblem with that either do a take away or DONT GO lol 

Back there again : Yes - this time with a full bottle .

Questions to be asked : Will i eat the same food in daylight? Will i go and eat there with my wife ? hahahaha = NO .

Need to invest in a better point and shoot camera , cant handle a dslr in that foggy condition for sure .