Zohra is the kind of place you would want to go to again and again not feel guilty about eating out or spending too much, writes RUBINA KHAN.
Walk across any suburb you will find tons of multi-cuisines restaurants but unfortunately only few of them actually are worth mentioning. It’s easier to win a lottery in this city than finding lip-smacking chow without breaking the bank. Till the time we discover Zohra Restaurant at Kharghar, Navi Mumbai.
It’s a midsized restaurant conveniently located and less than a minute drive from the Sion-Panvel highway while entering Kharghar. Despite the fact that it was a weekday the place was fairly crowded. For an eight-month-old restaurant it was quite impressive.
The restaurant serves multi cuisine specializing in Mughlai, Oriental and sea food. The interior of the restaurant is bright, vibrant with earthy wooden texture walls and impressive seating arrangement.
For starters we opted for Non veg kebab platter called the Tiranga kebab which had a mix of three different kebabs, the malai, pahadi and sholey kebab all of them having a unique flavour and texture.
We also tried golden tandoori served with Salad and mint chutney that had a very distinctive taste and was pretty good. For veg we opted for the lemon coriander soup that was tempting and delicious followed by the Paneer salt and pepper and vegetable saibo.
Proceeding to main course we wanted to try different cuisines, we ordered the chicken Angara and tawa chicken Jahangiri supposedly their bestseller with rumali roti and butter garlic naan. Tawa chicken jehangiri had shredded chicken gravy that tasted best with rumali rotis.
For oriental burst we tried the Burnt Garlic fried rice with diced chicken in spicy plum sauce, again to say a great combination and very authentic. One can never miss their biryanis as suggested by our fellow dinners.
The Biryanis are prepared in actual Dum-Pukth style where in entire meat and spices with layered rice is cooked over a charcoal segri for almost 2 hrs to get the flavour and aroma. The chicken biryani was the highlight of our meal.
After the wholesome meal, time was for some deserts though they do not have an extensive line up yet what we were served took us by a pleasant surprise. We ordered the shahitukda, deep fried bread served with rabdiiit was delicately sweet and delicious. It was definitely worth the price. We also tried the shahi phirni that was yummy and praise worthy.
When we spoke to the owner we realised the there is so much more to offer at the place, both for vegetarians and meat lovers.Some of them are veg tawa, koftas and paneers dishes along with non-veg delicacies mutton chops, multiple types of tandoori’s, seekh kebabs, paya and much more. And their oriental menu along with the quality and quantity they serve can give any established restaurant a run for their money. We are definitely looking forward for more food exploration when we come back to Zohra again.
The overall experience of the place was good enough, the food was amazing and the quantity served is huge. Zohra is the kind of place you would want to go to again and again not feel guilty about eating out or spending too much. If you are on this side of the town and looking for some great tasting food this is definitely the place to visit.
INGREDIENTS:
Method:
Make a paste of corn flour with 2-3 tbsp. milk. Mix MILKMAID Sweetened Condensed Milk with the rest of the milk. Bring milk mixture to boil. Add corn flour paste. Cook stirring constantly until thick. Add elaichi (cardamom) powder. Prepare sugar syrup by boiling water and sugar together. Strain and keep aside. Cut bread slices into two and deep fry in ghee till golden brown. Immediately put fried bread into sugar syrup. Dip for a fraction of a minute, so that the tukras remain crisp. Remove from syrup and arrange in a serving dish. Top each piece of bread with 1 to 2 tbsp. Mixture of condensed milk and nuts. Keep the shahitukda for refrigeration as serve chilled.
INGREDIENTS:
Method:
For gravy take some oil on a tawa Add chopped onion and sauté it. Add the tomatoes, ginger, garlic, turmeric, chilli powder, garam masala powder and sauté. Boil chicken separately and then cut it into shredded chicken. Add shredded chicken, cream, lemon juice and let the chicken cook for 5 mins to blend it with the gravy. After chicken is cooked, chopped coriander leaves and whole red chillies. Cook for only 2 minutes. Chicken tawa is ready to be served.
