Serving an eclectic variety of Indian food and set in a capricious atmosphere, this restaurant in Adliya gives you bang for your buck.
Growing up in India, the best part about long, interstate road trips was stopping by at a ‘dhaba’ for a meal. These little eateries, prominent alongside Indian highways, are characterised by cots to sit upon and serving delectable North Indian cuisine that’s easy on the pocket.
The Urban Dhaba in Adliya offers a modern take on the traditional dhaba concept. The décor is elegant yet fun, with quirky posters on the walls, tables instead of cots and bursts of colour everywhere.
The tables double as board games; a great way to kill time whilst waiting for your food to arrive.
The owner, a jolly chap who goes by the name Tirath Singh, explained that the idea for the restaurant was born because he wants to offer guests exceptional food at a reasonable price, akin to the real concept of a dhaba.
After a quick chat with Tirath about the menu, he suggested an assortment of chicken kebabs as appetiser.
I fidgeted with the dice and tried my luck at a game of Snakes and Ladders before the waiter came over with two steel glasses and plates, exactly how it is served in traditional settings.
We were served with conical-shaped stuffed popadums to begin with, which were filled with a medley of chopped veggies seasoned predominantly with cumin.
The kebabs came in a smoking hot copper vessel, with a presentation so stunning that I almost didn’t want to ruin it. It wasn’t long till the aroma of the marinade seduced me and I gave into temptation and picked up a skewer.
There were three different kebabs – the Murg Banjara, Murg Malai Tikka, and Murg Patakha. Each had a distinctly different flavour, and the chicken was tender and juicy. The portion of the kebabs makes it perfect for sharing between two people.
I forgot how heavy Indian meals are, so I was slightly overwhelmed when the massive main course arrived at the table. The Chicken Haye Tauba sizzler was accompanied by Paneer Tikka Masala and naan bread. Again, the presentation was top-notch, a thorough delight for the senses. The cottage cheese in the Tikka Masala was soft and fluffy, definitely homemade, steeped in robust flavour.
For dessert, we were given a sweet platter with all the favourites – Gulab Jamun, Kesar Kheer, Gajar ka Halwa, and Rasmalai. Each has a delicate aroma and texture, with varying degrees of sweetness.
The food is so authentic that, if I closed my eyes, I don’t think I would be able to tell if I was in a restaurant in Bahrain or a dhaba in India.
For more information, call: 17 162-761