A Room with a Grill: The Indian Grill Room, Gurgaon

I thought Indian Grill Room to be a great place to unwind over food and drink.

[singlepic id=1727 w=80 h=92 float=left]Twenty thousand square feet isn’t a joke. A restaurant spread over that kind of acreage really isn’t anything to sneeze at. Indian Grill Room is probably the only specialist restaurant in the city if not the country that’s spread over such a vast area. Two hundred odd covers, a set menu plus a small a la carte comprised only of items they do well… and we have a potential winner on our hands now, don’t we?

Apart from being virtually the same high level concept as The Great Kebab Factory, Indian Grill Room does try and make a difference in the details. While The Great Kebab Factory serves mostly if not only north Indian kebabs, Indian Grill Room has it’s sights firmly set on (re) introducing it’s patrons to kebabs and similar dishes from across the country. That means apart from feasting on staples like gilawati and maahi malai tikka, Sandeep and I also quaffed delicacies like tabak maaz (qabargah) and (chicken) Cafreal Galinha. Perhaps not strictly a kebab, I was surprised to see Tabak maaz on a set menu, never having seen it in such circumstances before, apart from special promotions.

Indian Grill Room has this neat ‘utility’ platter that’s placed on your table prior to the kebabs being served. Apart from staples like papads (3 types) and mildly pickled onions, it also has three types of chutneys – pineapple (awesome), mint (reminded me of cucumber+butter+chutney sandwiches) and tomato. You must try the kebabs with each of the chutneys in turn. I also indulged in a glass of the house red that went quite well with the kebabs.

So what did we eay anyway? Gosht Gilawat, Mahi Malai Tikka, Galinha Cafreal (Chicken), Kalami Kebab, Tabak maaz and Zafarani Jhinga from the non-vegetarian selection. Apart from a delightful Veg Gilawat, I also tried a tandoori fruit salad of sorts – Bhuni Chaat that you’ll probably find quite delightful – pear, apple and mushrooms among other fruits and vegetables, smeared with a tangy, spicy masala paste and grilled in a tandoor. A bit too tangy for my taste though I’m sure it’ll have it’s takers. We also tried a paneer kebab – Surkh Tawa Paneer and then gave up eating any more, saving any leftover space for the main courses.

Tabakmaaz is one dish I’ll probably never tire of. It’s soft and crisp and meaty and fatty and flavorful and subtle among other positive qualities I’ll refrain from gushing on about. After the kebabs, of which you’re free to gobble as many as you like, arrive the main courses.

Mutton biryani, dal makhani, burrani raita and lagan ka murgh are what you’ll have on call for your main courses. Vegetarians will be able to choose from vegetable biryani, Paneer Moksha curry plus the same dal makhani and burrani raita. While I wasn’t too impressed with the dal, that raita was something else. Both of us loved the Biryani too with very tender pieces of meat accompanied by rice, perhaps a little soft, but full of flavor nonetheless.

Desserts followed, a veritable troop, considering my distended abdomen; Gulkand ka kheer, Matka kulfi, Zaika-e-Shahi – gulab jamun in sweetened khoya and Moong dal halva. All good. I didn’t like the texture and extreme sweetness of the gulkand ka kheer though Sandeep loved it.

Should you visit? Hell yeah!

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