Feel like royalty at this meal

Sample cuisine made out of rich ingredients and interesting mixes that will make you feel like you are back in the Mughal era

Feel like royalty at this meal

Sample cuisine made out of rich ingredients and interesting mixes that will make you feel like you are back in the Mughal era

Masala Dani, the new Indian restaurant at The Paul will transport you back straight back into the Mughal era and make you feel like you are no less than royalty yourself.

A few might find it a little over-the-top, we and we too are still reeling from the experience. Expect paintings resembling those from the Mughal era on the walls, elaborate chandeliers, ghazals playing in the background and chairs like thrones fit for a king.

Check out the interesting cocktail and mocktail menu with Indian ingredients that fit the theme of the entire restaurant.
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We ordered a Pan Bellani (Rs 550) and a Kokum Jeera Sharbat (Rs 450 ). The Pan Bellani was an interesting mix of pan liqueur and sparkling wine with betel nut at the base.

The combination worked well with the strong punch of sweet pan and the sparkling wine balancing it out. The Kokum Jeera juice though was disappointing and we couldn't taste the flavour of kokum.

Amongst the starters, we recommend the vegetarian options over the non-vegetarian ones. The Galouti Kabab (Rs 395), prepared with minced mutton we ordered was overbearing with the flavour of cloves and a bit overdone, with the crust hardly melting in the mouth the way it should.

We tried the Achari Broccoli (R 195) that turned out to be interesting with the sour and spicy pickled flavour having seeped into the broccoli. The Pudina Paneer Tikka (Rs 295) was flavourful, as it balanced out the spices of the broccoli. But other than that there was nothing exceptional about it.

For the main course we decided to keep it simple and put the restaurant to some real test by ordering the simple yet painstakingly prepared Dal Makhani (Rs 295).

The dal that came served in a small handi instantly became the show stealer. Thick and buttery, this was evidently slow-cooked on a flame, retaining its juiciness and flavour. We also sampled the Lahori Murgh (Rs395) with crisp Tandoor rotis (Rs 75 each).
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The chicken dish was cooked in thick onion gravy, heavily spiced and came with the thick and sweetish flavour of tomatoes and pieces of garlic. The chunks of chicken were tenderly cooked and we found it interesting but a little too spicy for our taste.
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We also sampled some of the freshly prepared Kacche Ghosht ki Biryani (Rs 475) that the chef recommended and picked it over the combination of the chicken and roti. The biryani cooked in dum fashion with long grained rice and caramelised onions on top was well-done with the pieces of meat melting in our mouths.

Dessert here is a simple affair with choice of regular Indian desserts. We sampled the Gulab Jamun and Rasmalai (Rs 255 each). While the gulab jamun was sizzling, soft and devoid of flavouring agents just the way we like it, the rasmalai was chilled and garnished with dry fruit. Dessert did make us quite happy despite a heavy meal.