The curries and kababs at Indus Grill in GK-II make the climb to the second floor worth the effort

There are many restaurants in Delhi which are selling food projecting them to be North West Frontier cuisine, food from the undivided Punjab region. Hardly have you found them coming close to the traditional recipes though. The latest one to make such a claim is Indus Grill at Greater Kailash Part II M Block market, right above Prego.

To begin with, located on level two and having a staircase as the only option, my climb to Indus Grill was quite a climb. What I liked about the interiors though was that they were quite clear and refined. Well lit, comfortable settings maintaining a balance between a fine dining and a family restaurant.

But the aim of the visit was to test the food as its USP. For a change, I skipped my soup and started with some golgappas on offer. Though served sophisticatedly, the golgappas were delicious with perfect chutneys to stuff the puchka. Impressed by the offering, I ordered my set of appetisers. All starters were served uniquely on a mini charcoal grill which made the food taste even better. The well marinated stuffed mushrooms were delicious. The minced cottage cheese stuffing gave them a creamier texture. A quinoa salad served with with sprouts was also worth tasting.

However, the real test for a grill specialty restaurant lies in its kababs and tikkas. Its galavati kabab served with ulta tawa parantha just melted in the mouth. The aroma was nice and flavours were quite close to perfection. The tangri kabab got full marks on succulence and texture. I felt the only kabab that had scope for improvement was the seekh kabab. It was too coarse and its mince needed to be pounded a bit more to take out the fat shreds. A kabab I ordered at the end was the murgh karela kabab and it turned out to be a burst of flavours with saunf playing an important role, balancing well the bitterness of karela.

Badami murgh qorma and methi murgh Lahori were two masterful dishes which I could recall days after having them at Indus Grill. Tender boneless pieces of chicken immersed in a rich and thick almond paste curry were mouth watering. Darbari gosht, a close replica of a roghanjosh, was tasty but under-spiced for my taste. On the other hand, the biryani was made in a classic old Delhi style using seela rice instead of basmati. The aroma of the biryani was good but it tasted ordinary after some time.

I would suggest, when at Indus Grill, go for their curries with a nice big roomali roti and enjoy your food.

Meal for two

Rs.1500 plus taxes

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