Banglore food during RAMADHAN Popularly called “Al Raham,” this restaurant is “heaven on earth” for non-vegetarians, said Mr. Mehar, who rates their mutton biryani (140 rupees, $3.1) as the best in town. The restaurant offers a selection of 31 dishes cooked in a tandoor oven, including unconventional kababs like the Kulfi Kabab, made with minced chicken, raisins, almonds and pistachios, cooked over a tandoor. Others include the Khatta Mittha Kabab, a mutton or chicken kebab cooked with tamarind and spices, and the Kalimirch Kabab, a mutton, lamb or chicken kebab prepared with black pepper, chili, Indian spices and traditional herbs. The kebabs cost 120 rupees each. 82 MM Road. Tel: 080 – 25486696, 25484590 Dakhani Degh: This restaurant is best known for its haleem, a creamy meat dish that is typically eaten during Ramadan. Although Dakhani Degh is located in the heart of Jayanagar, an upscale Bangalore neighborhood, you can have a bowl of their haleem, which requires slow cooking mutton with herbs and wheat on a low flame for around eight hours, for just 80 rupees ($ 1.7). Dakhani Degh also introduced special Ramadan desserts including the “Qubani Ka Meetha,” an apricot dessert topped with pine kernels and fresh cream and the “Double Ka Meetha,” bread soaked in cream and sugar, garnished with cashew nuts and almonds and flavored with saffron and cardamom. Both cost 35 rupees ($ 0.7). 29/1, 30th Cross, Tilak Nagar, 4th T Block, Jayanagar. Tel : +91-9343830865, 9343830860. Albert Bakery: The bakery is famous for its “bheja” or goat brain puffs — a big Ramadan hit. Mr. Mehar said that using goat brain stuffing in their puffs, rather than regular minced meat, is the secret of Albert Bakery’s popularity. Foodie and Bangalore-based software engineer Achin Bhatia praised the joint for being innovative: “Apart from popular sweets, they change the menu to adapt to national festivals and local celebrations.” 93 Mosque Road, Frazer Town. Tel: 080 – 25486410 Shivaji Nagar: Over the years, the neighborhood of Shivaji Nagar has emerged as a hub for small traders and artisans. During Ramadan, the area, particularly around Russel Market, comes to life with roadside stalls, vendors and street hawkers preparing delicacies like biryani, paya (a spicy lamb shank stew), sheekh phal kebabs (spicy minced chicken kebabs), mutton korma and chili beef. Many travel to this part of the city to try camel meat kebabs, a Ramadan special. A visit to the market would be incomplete without a cup of Sulaimani chai, a special ginger and lemon tea brewed during Ramadan, said Mr. Mehar. Tilak Nagar: Like Shivaji Nagar, Tilak Nagar also lights up during the holy month of Ramadan. More than a dozen stalls are set up, overflowing with eateries serving dishes ranging from chicken kebabs to haleem to paya curry. The highlight of this market is the roasted ox tongue, flavored with a masala spice mix. The market is also famous for its firni, a rice pudding flavored with cardamom and saffron and garnished with cashew nuts and pistachios. More on MM Road: MM Road is buzzing during Ramadan. The road is home to joints like the Charminar Hotel, popular for its Baida Roti, fine dough stuffed with mutton. Go to Zaikaa, a nearby restaurant, to try one of its seven exotic mutton dishes, including starters like Shahi Malai Sheekh and Peshawari Kebab, available for 125 rupees ($ 2.8), a charcoal-grilled kebab. Main courses include Saagwala Ghosht, lamb cooked in thick, creamy sauce prepared with mustard greens, and Roghan Ghosht, an aromatic Kashmiri lamb dish prepared with red ground pepper, priced at 120 rupees ($2.6) a plate.
Posted on: Sun, 14 Jul 2013 07:21:09 +0000
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