The new menu at Radisson MBD gives culinary traditions of the past their due
R eviving flavours of the long-forgotten cuisine varieties of India, Made in India, Radisson MBD in Noida offers a delicious departure from common, run-of-the-mill North Indian fare. Sip the warm lentil soup and enjoy crisp papad while you wait for the starters. The restaurant has a huge spread of 28 mouth-watering kababs . Dispelling myths, the vegetarians actually have a range of 13 kababs to choose from.
The khumb galouti made with minced mushroom, is to be savoured by every vegetarian. Tender, it hardly tastes of the patent mushroom we are used to. The makai chuimui made with corn and khoya, is delicious, while the navrattan kabab is crunchy thanks to the liberal inclusion of cashew nuts. Most of the non-vegetarian kababs are lamb-based, like the kakori which is a bit piquant but extremely supple. The dorra, served straight from the skewers, is a bit firmer and tastes perfect with mint chutney.
In the main course, the chandni dal with a tempering of golden fried onions is the perfect choice after heavy kababs. You can actually enjoy the natural taste of urad dal in this preparation, light on spices and fat, and quite a change from the common makhni dal. Meat eaters can gorge on kareli roganjosh (lamb meat) or dhania murg. The meat is succulent with the aroma of spices impeccably seeping into the flesh. The breads are served hot and crisp. Semolina stuffing provides the right fibre content to Afghani naan, while the Arabic spices in the Zattar naan lend it a special flavour. The winner is definitely the Nizami tarkari biryani. A rich yellow in colour lent by saffron, the rice has a unique tangy flavour. It makes an ideal combination with garlic flavoured burrani raita.
To end the nawabi meal on a sweet note is the royal phirni. Made of sweet milk and rice, it has a generous filling of nuts and is completely different from the thinner versions available otherwise. A meal for two costs around Rs.2000 plus taxes.