This weekend we were fortunate to try out the exclusive menu at Purani Dilli from the Kebab & Biriyani Festival, introduced by Chef Alam. The festival is expected to last for a month at Purani Dilli, the dates are split between the two branches. Expect to find special biriyani and kebabs from different corners of India, highlighting India’s rich culinary heritage. The kebabs and Biriyani we experienced were of unique taste and eating Indian spices all our lives we were still intrigued by the aroma and flavours that we experienced.
- What: Kebab & Biriyani Festival
- Where: Purani Dilli Dubai & Purani Dilli Sheikh Zayed Road
- When: 6th August until 5th September
- Website: https://www.puranidillidubai.com/
We visited the branch at Mankhool. The restaurant is spacious and perfect for group gathering. Wall posters of Indian heritage can be found all around the restaurant wall. Surprisingly the restaurant was quite empty for a Saturday.
We were provided with complimentary Indian papads and pickles while we waited for our order. We enjoyed their pickles very much. The drinks were fabulous. Mango Lassi was thick and rich. I loved the Jal Jeera which was tangy and refreshing. Peru Pyala was a unique mocktail which you don’t find in most Indian restaurants, a sweet refreshing mocktail made from Guava. It was interesting how they would smear the edge of the glass with chilli, salt and lemon, those elements which you would likely use when eating a guava by itself.
Veg Kebabs
Their veg Kebabs were unbelievably good. As you eat them you realize the ingredients in them. Each of the veg kebabs we tried has been delicious and irresistible. It was a tantalizing mix of ingredients such as cheese, yoghurt, dry fruits, cream, paste along with variants of Indian spices that make you go wow! There was even a combination of fig & spinach, something that we never try but they did an amazing job by fusing unique ingredients that made a great match. Kudos to the Chef for an amazing thought of cooking. The Non Veg starters were again interesting one. They were finger licking good especially the chickens such as basil marinated and also the one marinated with yoghurt and cashew nut paste. The red chilli marinated prawns was a highlight in the platter which was just brilliant.
Veg Kebab Selections
- Subz Shikhampuri 46.00 (V/D/G/S)Assorted grilled vegetable patties stuffed with hung curd and cheese.
- Bahori Kebab 48.00 (V/D/G/S)Kebab made from spinach, yum pounded with aromatic Indian spices.
- Paneer Gulmohar Kebab 48.00 (V/D/G/S)Cottage cheese stuffed with khoya and dry fruits, marinated in Indian spices in tandoor.
- Tandoori Vilaitiphool 46.00 (V/D/G/S)Rawalpindi’s specialty -Grilled broccoli and pineapple mix with creamy marinade Mushroom.
- Malai Galouti 52.00 (V/D/G/S)Famous and delicate grilled kebabs from Awadhi kitchenmade from fine chopped mushrooms smoked with aromatic spices Masala.
- Malai Chaap 48.00 (V/D/G/S)Malai marinated soya chaap cooked in tandoor.
Non Veg Kebab Selections
- Labe – e – Mahi Muskan 62.00 (NV/D/G/S)Succulent pieces of fish marinated in curd and spices cooked in tandoor.
- Roohani Jheenga 85.00 (NV/D/G/S)In house specialty – Purani Dilli prawns marinated in red chili paste tossed in Chef’s Alam special masala.
- Tulsi Murgh Ki Chaap 60.00 (NV/D/G/S)Chicken cooked in clay oven marinated with basil and mint, served with peanut dip.
- Murgh Gilafi Seekh 55.00 (NV/D/G/S/E)Chicken seekh kebab marinated with cheese and cashew nuts, coated with bell peppers cooked in tandoor.
- Galouti kebab 65.00 (NV/D/G/S)Famous and delicate grilled kebabs from Awadhi kitchen made from minced Mutton marinated and smoked with aromatic spices.
- Tala Hua Gosht 69.00 (NV/D/G/S)Boneless mutton cooked in its own juices.
Biriyani Selection
- Paya Gosht Dilli Biryani 75.00 (NV/D/G/S)A hot selling street food of Jama Masjid – Long grain basmati rice, succulent mutton blended with a mix of Indian spices cooked in a sealed deg to keep their flavours intactKolkata
- Murghi Biryani 70.00 (NV/D/G/S)An exquisite combination of chicken and egg, aromatic basmati perfumed withgreen cardamom and cooked on dum by the authentic khansamas
- Wajid Ali Anda Biryani 60.00 (NV/D/G/S/E)Rich and royal pilaf from the Persian region, rice with eggs and potatoes
- Moradabadi Paneer and Makhana Pulao 56.00 (V/D/G/S)World famous moradabadi style paneer and makhana pulao
- Malabari Jheenga and Fish Biryani 88.00 (NV/D/G/S)Fresh water fish and prawns cooked on slow fire with basmati rice and delicate spices
The Biriyani came from different corners of India. They made biriyani as available in different states of India and there was one in particular which was actually the same recipe used in the Palaces of India. My favourite would be the Mutton Biriyani and the mutton found in this biryani was tender and juicy. Infact we enjoyed the mutton in this one, than the one we found in the non veg kebab platter. I guess it stayed cooked hours in the pot which made these mutton really soft and succulent. Along with the Biriyani also came homemade Raita and chutney. The garlic tomato chutney reminded us of the sauce that comes with Arabic dish such as Kabsa or Majboos.
Dessert Selection
- Qubani Ka Meetha 30.00 (V/D/N/G)Khubani is the Urdu term for Apricots. Meetha means sweet.
- Ras Malai 30.00 (V/D/N/G) Steamed Indian cheese ball, served in a rich flavored cold cream with nuts
- Raj Bhog 30.00 (V/D/N/G)Steamed Indian cheese balls soaked in sugar syrup and rose water
They also have an outstanding selection of desserts. RasMalai one of my all time favourite tasted as expected. The Raj Bhog and Apricot Halwa were really good, so we were thrilled to have them. Especially the Raj Bhog which was a soaked spongy ball filled with nuts in it. The Apricot Halwa had a good smell of ghee from it and you felt it very rich as you had more of it. Click here to visit their official website. Click pictures to see them in full screen view:
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