After the huge success in the bylanes of madhapur, the Dhaba has made its way into the happening location of Hyderabad i.e. Jubilee Hills where people love to celebrate all occasions with food and drinks. When the name has Dhaba it forecast “Punjabiyo de shaan hai Badiya khana Uskay Saath Patiyala Lassi ka maaza hi kuch aur honta hai. Aur ab toh daaru bhi maazey hi maazey”
Ambiance:
The ambiance is really good nice and vibrant not too much of color on the walls but yes a lot of frames with the quotes, colorful auto, trucks pictures. Keeping the location they have well-balanced it. But we have same khatiya style seating (cot) and few table chairs seating arrangements has been made. The place can accommodate at least 60-80 pax at a time.
Moving towards food we had an amazing experience.
Starters:
Fried wonton: The wonton was good nice and crispy but the filling was less it can increase a little bit more as per the size of wonton.
Tandoori broccoli: The broccoli was well marinated and cooked till perfect chard as the Malai (fresh cream) flavor was well infused inside.
Aloo mukbi: Medium-small size boiled potatoes diagonally cut from the center and stuffed with Paneer, cashew, and raisin stuffing pinch of spices were sprinkle on the top. The taste was a little bit sweet due to raisin and spicy with the pinch of spices. The taste can be improved by tossing the stuffing ingredients with the spices than sprinkling it.
Crackling spinach potato: I just loved this dish roughly chopped spinach and stick size potato chips deep-fried and tossed in garlic salt, black pepper and a pinch of Red chilli powder has touched my heart.
Kajubari Murgh Tikka: The chicken was marinated with rich marination of cashews paste. The chicken was so moist and tender it was easily melting in the mouth.
Adraki gost: It was a really good dish but what I felt was the marination was too much and it was overpowering the taste. And also the meat size was small compared to the marination.
Tai Pai Chicken: The chicken was diced into small bite-sized deep-fried and tossed in a sweet, and tangy sauce keeping the crunchiness. The flavors were well inside the chicken.
Prawns Dry Red Chilli: Seafood is one of my favorites especially prawns and this prawns were delicious. I love the spices used for the marination, not a single spice was dominating but enhancing the taste of it.
Phuket Fish: I have tried this dish at many different restaurants and the taste and flavor are completely different. The taste was more into the mustard seed which was really dominating but the fish was really moist and juicy which kept me eating.
MAIN COURSE:
Dum Ka Murg: The dum ka murgh contains whole chicken marinated and cooked in rich gravy for hours but this one has diced which cooked in a rich gravy. The best part of this dish was it moist and juicy from inside which was really good and it was a star dish for the night.
Lakhnawi Chicken: It’s more kind of lababdar chicken nice sweet, tangy, and creamy gravy and juicy chicken cube perfect.
Nilgiri Mutton: This dish has a lot of similarities with the Hyderabadi Harey masaley ka ghost. The fresh flavors from herbs like coriander leaves, mint leaves and spiciness from green chillies and black pepper were really good. The mutton was well cooked soft and tender easily breaking off.
With the gravies, we were served with Indian bread Roti/Naan
DESSERTS:
The desserts were okay as the starters and the main course has set the expectations.
Rabdi: It was okay can be good it the rabdi was a little bit thicker than the way it was served.
Rasmalai: The rasmalai milk was perfect but the malai Tikki was a little bit harder it should be soft.
Kesar phirni: It was my kind of phirni not too sweet and thick I have enjoyed a lot had it after a long time.
Patiala Lassi: Something was missing from it as I had it last time in Madhapur it was really good but here it had too much of tutti-fruity which was ruining the taste. But the size of lassi was same
Rating:
Ambiance: 4/5
Food: 4/5
Service: 4/5
Overall Experience: 4/5