Rene G and Zim mentioned this place in several threads on pakistani cabbie joints, as well as talking in up in our 24 hours of chow. As per usual, their recommendation bore very delicious fruit. We showed up around 7:15 or so, and the place was relatively busy, so we had plenty of time to gawk at the steam tables. Once again finding myself at a chow destination without an ordering guide, and remembering little from Rene's post except the name and location, and the chapati raves, I tried to get the proprietor to describe the dishes, but couldn't get much more than the name of the meat involved, (and the arabic/urdu? menu on the wall didn't help me out too much).
Luckily, a guy standing by had pity and gave me more complete definitions: at first he thought we might like the grilled chicken and chips (he said it would be ungreasy). When I expressed that that sounded like a disadvantage, he told me that they had fish today, which was good and greasy (the self same fish rene describes below), described the nehari for me, told me that there was pomfret also available and let me know what was inside the deepried chickpea flour concoctionss (what's the name of those things? they bear a familial resemblance to the deep fried spaghetti balls you get on the streets of Naples). In this case there were some with potatoes and onions, and others with whole huge chili peppers.
We ate some fish, some chicken with big lukewarm frecnh fry style deep fried potato quarters and some yellow lentils with a couple of chapatis. All were superb: I didn't like the chicken as much as my eating partner, but it was certainly fine: it would have benefited from less time on the steam table between the grill and and my lips. The fish was delicious , as rene reports, a little tang, plenty of crunch, some little fin bones on the outside (that were perfectly edible) and a spine of bones down the middle that gave me the opporunity to do a passable imitation of Heathcliff the Cat. The chapatis were terrific--they reminded me of the ones I got in Dar es Salaam at the many indian restaurants there: a slightly sweet, thick tortilla just off the griddle, very nice. I then got some of the no-name deep fried guys, including a chili (despite the proprietor's surprise) and a potato-onion ball and found them both excellent. Though they had been sitting out, there was very little residual unpleasant grease, and the chili was great. We finished up with a little ras malai, which was a little more viscous than I like but still very delicious.
I need to go back and try the kebabs and the nehari next time. Thanks very much especially to Rene for recommending it.
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