Khiva – Keling ovqatlanamiz (Let’s eat)
Khiva. It’s a name whispered by those who know the legend of the magnificent place. Just being there fills one with a sense of awe. One of the oldest inhabited cities in the world, the historic city of Khiva is simply spectacular and on UNESCO’s World Heritage list.
Registan Square, right in the heart of Khiva is where Central Asian cuisine was born. From a range of rotis to a variety of lip-smacking kebabs, the Registan Square is where it all happens.
Khiva the restaurant strives to bring that authenticity to the modern world with its outlets in Mumbai and Pune. Locally sourcing all ingredients or making them in-house, Khiva believes in leveraging the freshness of the produce to offer an elevated dining experience to its patrons.
Recently Khiva hosted a bloggers table and http://thestarrycauldron.com/tag/cold/ #FreakyFoodie was a part of the same.
purchase robaxin online Kebab-e-Subzar
Despite being hardcore meat eaters, the hardy highland people have also created a fine line of vegetarian delights.
The order robaxin online Aatish E Aloo was oily yet tasty. Stuffing was a little on the sweeter side. On the other hand, the Subz Lacheela Kebab had a lovely crunchy vermicelli casing with some delicious stuffing.
|Aatish E Aloo [Rs. 410]|
|Subz Lacheela Kebab [Rs. 425]|
The Peshawari Paneer Tikka had such pillowy chunks of paneer marinated in yellow chili flavored yogurt however could’ve been cut into smaller pieces. Taste wise, one of the better starters of the day. Unfortunate the Cheese Kurkure had too thick a coating, which skewed the coating to stuffing ratio. Could hardly taste any cheese or mushrooms.
|Peshawari Paneer Tikka [Rs. 475]|
|Cheese Kurkure [Rs. 415]|
Charcoal Grill aur Tandoor se
What would the North West be if it were not for its kebabs? This is where the legendary food was born. And still tastes the way it really should.
The Chandni Kebab had chicken chunks laced with cream and grilled in the tandoor however the chicken felt chewy and undercooked. Maybe a couple of minutes more in the tandoor? On the other hand, the Sabuta Chooza had char grilled chicken morsels impaled on a sword. Unique presentation but the chicken was overcooked and felt dry.
|Chandni Kebab [Rs. 525]|
|Sabuta Chooza [Rs. 645]|
Barra Kebab Lazeez had tender lamb chops and nalli marinated in a tangy pepper sauce. Lovely presentation and equally delicious flavors.
|Barra Kebab Lazeez [Rs. 725]|
The frontier cuisine captures the true character of its hard-working, brave and tough people.
The Paneer Khurchan was sautéed with tomato and bell pepper juliennes and had an expectedly good taste. The Dal Khiva [Rs. 455] on the other hand, was rich and creamy thanks to overnight simmering on hot embers. #YumYum
|Paneer Khurchan [Rs. 410]|
The Murgh Peshawari [Rs. 490] had a rich and invigorating blend of spices and brown gravy while the Lahori Gosht [Rs. 625] had tender lamb cuts in the rich brown gravy. The meats in both dishes were perfectly cooked and went well with the gravy.
With the kind of lifestyle the mountain people led, rice formed an important part of the meal.
The Chicken Dum Biryani [Rs. 525] had an exciting unboxing from the pot. The fragrance of the saffron flavored rice with the chicken pieces was quite intoxicating. Was served with Raita [Rs. 175] and Mirch Ka Salan [Rs. 410].
Ambiance was appropriately fine-dine however the service was found a bit lacking. No customer, paid or invited, would like to wait too long for their order to be served.
A big shout out to TGD Consultants for inviting us and Team Khiva for hosting us.
I was invited for a complimentary food tasting event. This blog is a narrative of my experience at the event. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same.
The blog is not personally or commercially influenced. I have not lifted, copied or plagiarized it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency.
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