<div>Pinkish from inside and grilled to perfection, when the Tandoori Tangri lands in the plate at Barbeque Nation, one feasts with not just the mouth but even the eyes!<br /><br /><div>An experience to serve hot kebabs sizzling at the charcoal grill in the centre of the table is what this restaurant is known for. <br /><br /></div><div>When Metrolife sampled the same at its outlet in Connaught Place, it was in one word ‘mouth-watering’. <br /></div><div> </div><div>From the earlier mentioned delectable Tandoori Tangri to the succulent Achari Pineapple – coated with mango pickle paste to give a tangy and spicy taste – a lot of skewers ‘Off the Grill’ could be relished to the last morsel.<br /><br /></div><div>This holds true for the tender Mutton Seekh of finely pounded meat marinated in curd and Indian herbs to be cooked on slow fire for a perfect taste. Equally scrumptious is the Khumb Masala. </div><div> </div><div>Chef Ranbir Singh informs that most of these are marinated in hung curd and half done before placing it on the grill in the centre of table. <br /><br /></div><div>The use of mayonnaise in Zulu Coriander Chicken and Cajune Spiced Potato (deep fried jacket baby potatoes with chopped onion), however, hampers the taste of these skewers. <br /></div><div><br />Both fail to make a mark in a bid to be experimental, such as the Raja Kebab made of chhena that oozes oil when grilled and leaves an unpleasant aftertaste. <br /><br /></div><div>A big disappointment is the fish. <br /></div><div> </div><div>When served in form of grilled Amritsari Fish, its delicate and mild flavour still tastes better than in the main course dish Tari Dal Machli. </div><div> </div><div>The experience of the mains, though not that delightful, is quite sumptuous. <br /><br />The entrée remains to be Patiyala Gosht with palatable meat chunks cooked in a rich gravy comprising cashews and magaz (dried seeds of melon, watermelon, cucumber and pumpkin). <br /></div><div> </div><div>In vegetarian options, the Mushroom de Bahaar has a similar thick gravy but it is a task to find mushrooms once it mixes with the saffron-flavoured Veg Dum Biryani in the plate.</div><div> </div><div>The ubiquitous Dal Makhani has the right amount of spices but Kadai Paneer tastes a little on the sweet side. <br /></div><div> </div><div>Yet, these Indian dishes are far better than the Veg Hakka Noodles and Veg in Chilly Garlic Sauce which neither please the taste buds nor fit into the otherwise well-set buffet, even if theyare prepared for a promotional festival.</div><div><br />Bakery chef Sanjeev Thakur deserves a special mention for concocting desserts that are savoured by all. <br /></div><div><br />Be it the Butterscotch Cake or the Gulab Jamun, there is ample to satiate the sweet tooth. <br /></div><div><br />The perfect texture of the Butterscotch Cake with a layer of whipped cream in the centre would delight an epicure looking for only appetisers here.</div><div><br />Though the brownie is little less spongy as expected and the phirnee tastes more like custard, the NRI dessert is a surprise element. <br /></div><div> </div><div>A base of dry fruit-rich suji halwa topped with chopped grapes and pudding, provides a perfect note to sign off from this ‘nation’ of flavours. </div><div><br /></div></div>
<div>Pinkish from inside and grilled to perfection, when the Tandoori Tangri lands in the plate at Barbeque Nation, one feasts with not just the mouth but even the eyes!<br /><br /><div>An experience to serve hot kebabs sizzling at the charcoal grill in the centre of the table is what this restaurant is known for. <br /><br /></div><div>When Metrolife sampled the same at its outlet in Connaught Place, it was in one word ‘mouth-watering’. <br /></div><div> </div><div>From the earlier mentioned delectable Tandoori Tangri to the succulent Achari Pineapple – coated with mango pickle paste to give a tangy and spicy taste – a lot of skewers ‘Off the Grill’ could be relished to the last morsel.<br /><br /></div><div>This holds true for the tender Mutton Seekh of finely pounded meat marinated in curd and Indian herbs to be cooked on slow fire for a perfect taste. Equally scrumptious is the Khumb Masala. </div><div> </div><div>Chef Ranbir Singh informs that most of these are marinated in hung curd and half done before placing it on the grill in the centre of table. <br /><br /></div><div>The use of mayonnaise in Zulu Coriander Chicken and Cajune Spiced Potato (deep fried jacket baby potatoes with chopped onion), however, hampers the taste of these skewers. <br /></div><div><br />Both fail to make a mark in a bid to be experimental, such as the Raja Kebab made of chhena that oozes oil when grilled and leaves an unpleasant aftertaste. <br /><br /></div><div>A big disappointment is the fish. <br /></div><div> </div><div>When served in form of grilled Amritsari Fish, its delicate and mild flavour still tastes better than in the main course dish Tari Dal Machli. </div><div> </div><div>The experience of the mains, though not that delightful, is quite sumptuous. <br /><br />The entrée remains to be Patiyala Gosht with palatable meat chunks cooked in a rich gravy comprising cashews and magaz (dried seeds of melon, watermelon, cucumber and pumpkin). <br /></div><div> </div><div>In vegetarian options, the Mushroom de Bahaar has a similar thick gravy but it is a task to find mushrooms once it mixes with the saffron-flavoured Veg Dum Biryani in the plate.</div><div> </div><div>The ubiquitous Dal Makhani has the right amount of spices but Kadai Paneer tastes a little on the sweet side. <br /></div><div> </div><div>Yet, these Indian dishes are far better than the Veg Hakka Noodles and Veg in Chilly Garlic Sauce which neither please the taste buds nor fit into the otherwise well-set buffet, even if theyare prepared for a promotional festival.</div><div><br />Bakery chef Sanjeev Thakur deserves a special mention for concocting desserts that are savoured by all. <br /></div><div><br />Be it the Butterscotch Cake or the Gulab Jamun, there is ample to satiate the sweet tooth. <br /></div><div><br />The perfect texture of the Butterscotch Cake with a layer of whipped cream in the centre would delight an epicure looking for only appetisers here.</div><div><br />Though the brownie is little less spongy as expected and the phirnee tastes more like custard, the NRI dessert is a surprise element. <br /></div><div> </div><div>A base of dry fruit-rich suji halwa topped with chopped grapes and pudding, provides a perfect note to sign off from this ‘nation’ of flavours. </div><div><br /></div></div>
