Dial Mukhtalif Biryanis For The Next Time You're Ravenous

Mukhtalif Biryanis is centrally located and delivers to almost all the areas in #Gurugram. Their menu is a mix of biryanis, sabzis and dals, all at super affordable prices.

Dal Bukhara, Chicken Biryani

The first thing we tried was the Mughlai Chicken biryani. The food was packed well and still warm when it arrived, which is a massive plus if you’re as lazy as we are. The chicken was slightly under-cooked, but the biryani was packed with flavour and went really well with the raita, an important side-item often overlooked by a lot of biryani places.

The next thing on my list was the Dal Bukhara, Gobhi Musallam and Ulta Tawa Paratha. Heads up: This place will take you to another gastronomical dimension. The spices in the dal were well-balanced—it was evident that it had been given a good amount of time to cook in its own flavours—and it went really well with the {slightly sweet} ulta tawa paratha. The Gobhi Musallam proved to be a good accompaniment to the biryani as well as the dal, since it wasn’t very spicy.

We were a bit hesitant to move on to the dessert, feeling a bit like Snorlax at this point, but were pleasantly surprised by the Kimami Sevaiyyan. It was light and not overly sweet, yet did not compromise on flavour, and the mawa and dry fruits in it just added to the decadence.

It’s interesting to note that Gurgaon has a pretty well-connected underground biryani culture at this point, with over 10 joints in the city that have menus primarily dedicated to biryani. Mukhtalif Biryanis adds to the mix, and doesn’t disappoint with their flavour or quantity. Also, it’s good to see that their non-biryani items are given just as much attention. One should definitely give this place a try – whether you’re a biryani lover or just a hungry hippo.

Besides the biryani, you should definitely give the Dal and the Ulta Tawa Paratha a shot–you won’t be disappointed. As a pro tip, remember to set an hour aside for a quick nap after your meal, because you’ll need it.

This post was first published on Sequins and Sangria here.