United Kitchens of India, a brainchild of KLV Kiran, founded in the year 2015, is a standalone restaurant in India that hosts seven-state cuisines under one roof. The thing which possibly gives us an embodiment of peace is only and only food. UKI is hence known for its rather elaborate menu — dishes from various states like Andhra Pradesh, Tamil Nadu, West Bengal, Punjab, Karnataka, and many more are served here which can satisfy almost everyone's cravings. UKI have expanded their operations to Secunderabad area as well now in Karkhana. As you walk into the spacious interiors, you will get a glance of gleaming wooden floors, comfortable seating and ceilings come together to create a warm, welcoming ambience. The desi drinks like Narangi Chaska & Goli Soda perfectly match up with the traditional dishes on the menu.
From the appetizers, we started off the fare with some succulent piece of Bhattiyan de kebab & Bharwn Paneer Tikka which has its origin from Rajasthan, was a dish of paneer cubes marinated with yoghurt, turmeric, ginger and spices with a mint chutney filling making it a taste-packed meal. Moving on, we got Mochar Chop, Murgh Angara & Galouti Kebab; being a bong I had high hopes from the mocha chop & UKI simply stood strong to my expectations, it is banana blossom minced with spices and crumb fried into croquettes having a little sweet taste, along with the robustness of homemade garam masala; even the Galouti Kebab was flawless as it had minced lamb meat cooked in butter, roasted chana dal and spices. Next up we got Gun Powder Ragela Vepudu & Konaseema Mamsum Vepudu, both of which have originated from Andhra, perfect in terms of taste.
From the mains, we got Dal Makhani, subz bahar, Murgh ka Mukul & Kosha Mangsho; all of these influence various states wherein the chef didn't leave any stone unturned to maintain the authenticity, all of the dishes were just perfect & surely are the top picks from the menu at UKI. Being a bong, authentic Bengali dishes are very close to my heart & I got Chingri Malai curry along with steamed rice, this dish was surely worth the wait as the curry made from prawns and coconut milk and flavoured with spices was so delicious when consumed with rice; all the components of the dish were so distinct.
After having such an amazing experience so far, the foodie in me was looking forward to the desserts. We were presented Caramel Cheesecake, Gajar ka Halwa & Qurbani Ka Meetha, I loved the gajar ka halwa as it had the right amount of fresh carrots, milk, sugar, ghee & nuts, slowly cooked to offer the right flavour balance.
UKI hits the checklist of any foodie because it hosts cuisines from 7 diverse regions of India, which can satisfy the platter of any person.
From the appetizers, we started off the fare with some succulent piece of Bhattiyan de kebab & Bharwn Paneer Tikka which has its origin from Rajasthan, was a dish of paneer cubes marinated with yoghurt, turmeric, ginger and spices with a mint chutney filling making it a taste-packed meal. Moving on, we got Mochar Chop, Murgh Angara & Galouti Kebab; being a bong I had high hopes from the mocha chop & UKI simply stood strong to my expectations, it is banana blossom minced with spices and crumb fried into croquettes having a little sweet taste, along with the robustness of homemade garam masala; even the Galouti Kebab was flawless as it had minced lamb meat cooked in butter, roasted chana dal and spices. Next up we got Gun Powder Ragela Vepudu & Konaseema Mamsum Vepudu, both of which have originated from Andhra, perfect in terms of taste.
From the mains, we got Dal Makhani, subz bahar, Murgh ka Mukul & Kosha Mangsho; all of these influence various states wherein the chef didn't leave any stone unturned to maintain the authenticity, all of the dishes were just perfect & surely are the top picks from the menu at UKI. Being a bong, authentic Bengali dishes are very close to my heart & I got Chingri Malai curry along with steamed rice, this dish was surely worth the wait as the curry made from prawns and coconut milk and flavoured with spices was so delicious when consumed with rice; all the components of the dish were so distinct.
After having such an amazing experience so far, the foodie in me was looking forward to the desserts. We were presented Caramel Cheesecake, Gajar ka Halwa & Qurbani Ka Meetha, I loved the gajar ka halwa as it had the right amount of fresh carrots, milk, sugar, ghee & nuts, slowly cooked to offer the right flavour balance.
UKI hits the checklist of any foodie because it hosts cuisines from 7 diverse regions of India, which can satisfy the platter of any person.
Comments