Jugalbandi Seekh is one of the best kebabs in the house prepared by minced mutton with a good mix of warm spices. Wrap around with chicken onto skewers and grilled to perfection inside a tandoor. Finished with finely chopped coriander leaves. I have a special soft corner for the rolls available here. My pick is Double Chicken Egg Roll where the parathas are semi-cooked then again an egg is cracked on top of the paratha. The egg is fried on the paratha to stick on to it, then filled with stir-fried chicken with various chutney, spices with other condiments like cucumber, onion, etc. Even Chicken Tikka Roll has a delicious melange of chicken tikka and spices rolled together and served with sauces. The smoky flavour of the tikka makes it stand apart.
In starters, I always love to order the fiery Chicken 65. This is a spicy, lip-smacking South Indian style boneless chicken deep-fried for crunchiness then seasoned with aromatic spices, sauces, slit open green chillies and curry leaves. Statutory warning, the dish that can set your mouth on fire and make your heart beat faster but it’s a perfect buddy with my favourite chilled wheat beer.
The dish was first introduced at Buhari Restaurant in Chennai. There are strange stories associated with the origin of its name but the most logically accepted reason is that this preparation was introduced in 1965.
They also prepare Mutton Haleem only during the Ramzan months. The slow-cooked meat with a mix of lentils and broken wheat (daliya) gives it a soup-like consistency. I love this with a dash of lime juice on the top and have a habit to polish this off in a jiffy.
In days when Sanjha Chulha was introduced to the connoisseurs of Kolkata, there was no delivery aggregator concept but the reliable delivery fleet of the restaurant itself was one of the best. Still, today when I need to order Mr Asif Ahmed, the co-owner of Sanjha Chulha restaurant chain always ensures the order reaches promptly to the destination by leveraging his fleet of delivery boys.