Andaaz is a popular local restaurant perched on the slopes of the Margalla Hills in Saidpur Village. Service by a youngish team of wait-staff was cordial and friendly.
Dinner this evening consisted of:
- Tandoori Jhingay: interesting rendition of smokey, tandoor char-grilled jumbo prawns smothered in a sweet-sour sauce. Islamabad suffers from a dearth of fresh seafood, so the prawns' texture betrayed that they'd been frozen.
- Murgh Badami Kabab: very good minced chicken and chopped almond kebabs, with the familiar finger-pressed lattice design on the meat moulded around the skewers before being cooked in the tandoor.
Chopped green chilis provided the heat which sets Pakistani food apart from their Indian counterparts.
- Baingan ka Bharta: the Pakistani rendition of this spiced eggplant, onion and tomato dish was spicier than any version I'd tried in India.
- Kaju Biryani: steamed biryani with cashewnuts, topped with golden-fried shallots. It was average-tasting.
Overall, a competently-prepared meal - Islamabad can be a culinary desert of sorts. I'd have like to visit Dum Pukht at the Marriott Islamabad, but it was off-limits to us due to the on-going political stand-off in town which saw thousands of anti-government protesters camped outside the government complexes in the centre of the city.
Tel: +92 3215175040/
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