The legacy of Aminia has been continuing from 90 years and it has maintained its stature ever since then. This famous eatery dates back to 1921 with its first outlet in New Market, Esplanade and now present in multiple other locations in the town. Tourists often visit this place to taste their evergreen recipes especially their Chicken Chaanp and Biryani.
Try out from their lovely Mutton PandaPasinda. Minced mutton with house special spices, grilled in seekh makes you want more of it. You generally won't get this after 2 pm because the demand is so high. So make sure you visit them the soonest for your lunch.
The Chicken chaap is their speciality, composed of red and white gravy enriched with the magical paste of poppy seeds, watermelon seeds, hung curd, cashew is a real treat when served as a side dish with any roti or paratha's whereas the Mutton Chaap is on the spicier side with only red gravy.
The Aminia Special Curry is the must-try from here, a unique recipe that started 90 years back with a dish comprised of full-sized onions, tomatoes, egg, potatoes, carrot and 2 pcs of soft mutton in rich flowy gravy. This tastes super delicious with hot and soft Tandoori Roti's.
Coming to the Biryani here, you won't find masala in the rice, they have kept is light and dry not oily at all but yet so flavourful and with the quintessential aroma of spices. The mutton is so tender that it gets off the bone with the slightest touch of a fork.
No meal is incomplete without dessert. So you have to finish it off clean with their Malai firni or Gajar ka Halwa (seasonal). The custard here is also amazing but what is an end without a Firni after having to relish Mughlai food.
Try out from their lovely Mutton PandaPasinda. Minced mutton with house special spices, grilled in seekh makes you want more of it. You generally won't get this after 2 pm because the demand is so high. So make sure you visit them the soonest for your lunch.
The Chicken chaap is their speciality, composed of red and white gravy enriched with the magical paste of poppy seeds, watermelon seeds, hung curd, cashew is a real treat when served as a side dish with any roti or paratha's whereas the Mutton Chaap is on the spicier side with only red gravy.
The Aminia Special Curry is the must-try from here, a unique recipe that started 90 years back with a dish comprised of full-sized onions, tomatoes, egg, potatoes, carrot and 2 pcs of soft mutton in rich flowy gravy. This tastes super delicious with hot and soft Tandoori Roti's.
Coming to the Biryani here, you won't find masala in the rice, they have kept is light and dry not oily at all but yet so flavourful and with the quintessential aroma of spices. The mutton is so tender that it gets off the bone with the slightest touch of a fork.
No meal is incomplete without dessert. So you have to finish it off clean with their Malai firni or Gajar ka Halwa (seasonal). The custard here is also amazing but what is an end without a Firni after having to relish Mughlai food.
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