Everytime I passed by Ansar Gallery, I used to come across a restaurant, bedecked with bright, shiny, golden lights, which seemed quite attractive. Featuring a royal name, Mughals is a restaurant which highlights an ambiance, which is opulent and grandeur in every way possible. The restaurant is pretty spacious, with a huge area, and has a banquet hall which can host up to a hundred people. Seems really good for parties and functions, right? I was invited here for a tasting session by Mr. Arun, the marketing executive. Mr. Vijay, the general manager, and his entire team were such great hosts, that my dinner turned out to be a marvelous one. We tried out a variety of food from their buffet spread.
We started off our tasting session with a glass of Lemonade. This drink was very revatilizing, lovely, and was quite on the sweet side.
Heading to the salads and Chaat section, we tried out the Chana Chaat, Aloo Chaat and Fattoush. The Chana Chaat was absolutely delicious and flvoursome, as the chickpeas were reasonably soft, and it offered the right blend of sweet, spicy and tangy, just like a perfect chaat. The Aloo Chaat was also very tasty, the soft potatoes were mildly spicy and full of flavours. Both had just the right amount of spices. The Fattoush was fresh, however, the bread pieces weren’t crispy, and instead they had become soggy.
Moving ahead, both the vegetarian and non-vegetarian starters were a must have. For the vegetarian starters, we tried out the Hara Bhara Kebab and Spicy Corn Wrap Roll. The Hara Bhara Kebab was yummy, as these kebabs were tiny, adorable and round. Having a smooth texture on both the inner and outer layers, they were made with just the right ingredients, and were quite flavourful. Spicy Corn Wrap Roll was something very unique we were trying, and it was actually pretty interesting. Corn, tossed in a spicy sauce, was wrapped in a paratha, which had a cylindrical shape. The paratha was crispy and soft, and being true to its name, the spicy corn was fiery hot. This dish was flavourful and palatable. Coming to the non-vegetarian starters, I tried out the Murgh Sholay Tikka, Amritsari Machli and Apollo Fish. The Murgh Sholay Tikka was made very well, as the chicken was soft, the marination which was full of flavours, mildly spicy and made with all the necessary ingredients, was evenly spread on the chicken. The Amritsari and Apollo Fish, both, were pretty much appetizing. The batter was thin, the outer shell was slightly crispy, and the inner layer was tender. The marination was flavourful, with sufficient number of spices used.
While taking a stroll and wondering what to have for main course, I stumbled across many curries I wanted to try. We tried out the Chicken Lababdar, Mutton Peshawari, Rajma Masala, Aloo Gobhi, Vegetable Manchurian, Dal Tadka, Steamed Rice, Chicken Dum Biryani and Butter Naan.
Chicken Lababdar - the moment I opened the lid, I knew this dish was going to be promising. The orange gravy had just the right consistency, it was flavoursome, mildly spicy and made well with all the essential condiments & appropriate spices. The chicken was well cooked with its gravy, and this dish was very much inviting and delectable.
Mutton Peshawari - the mutton was tender and juicy, and the gravy, which was thin in consistency, was mildly spicy, full of flavours, and the spices were well - balanced.
Rajma Masala - this dish was cooked in a traditional style. Kidney beans tossed in a semi dey gravy, were quite toothsome, as it was subtly spicy, with flavours reaching the sky. Made with all relevant condiments and moderate spices, this dish was made so perfectly, that the rajma completely absorbed the taste and flavour of the masala.
Aloo Gobhi - the aloo and gobhi were cooked to perfection, they were reasonably soft, it was made with the right number of spices & required ingredients and was full of flavours.
Vegetable Manchurian - the gravy was thick in consistency, slightly spicy, flavoursome, and cooked perfectly with equally balanced spices. The spheres of mashed and grated vegetables were soft and cooked well with their gravy.
Daal Tadka - the daal was moderately mashed, just right in consistency, mildly spicy, flavourful with moderate spices, cooked well with all the right ingredients and tasted just like a homemade daal.
Steamed rice - the white rice were well cooked and freshly prepared. I paired them with some Chicken Lababdar.
Chicken Dum Biryani - the long grain was cooked very well with lots of masala, it was freshly prepared, subtly spicy and flavourful. The chunks of chciken were soft, very well made and had a flavourful marination.
Butter Naan - a place which made me fall in love with their Butter Naans has to be Mughals. They were served hot to our table, prepared freshly, had an adequate spread of butter on them, and were very soft. They were so good, I actually ate them plain too, without any curry.
Arriving at the climax, we tried out Gulab Jamun, Custard, Sevaiyaan and Crème Caramel for dessert.
Gulab Jamun - the warm Gulab Jamuns were quite soft, and had a rich texture. These round, fried spheres of love were dipped in sugar syrup, and were a little too sweet for my liking.
Custard - the custard was very yummy, creamy and was fairly sweet. The addition of fresh, finely diced fruits was very good.
Sevaiyaan - vermecelli tossed in milk was appetizing. The consistency of milk was just right, the vermecelli was adequately soft and was acceptably sweet.
Crème Caramel - this was also very tasty and had a good taste & flavour of caramel.
Thank you Mughals team for the invite. I will surely return to try out the a la carte menu soon.
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