What I had:
For appetizers, we tried their Tandoori Jhinga Kalimirch (Rating 5/5) that were the most tempting shrimps ever in my entire life. They were king sized prawns which were charred in a beautiful way with equally good flavour.
Murgh Malai Kebab (Rating 5/5) was again stellar, huge, beautifully platted and eye pleaser. This was my first kind of kebab which was almost like an elongated boneless chicken which was perfectly marinaded with spices (not overpowering though) which were garlicky, creamy and cheesy all bursting with flavours with each bite. Loved it! Do order it.
Gosht Awadhi seekh (Rating 5/5) again this was one of the best kebabs I have had in recent times. The succulent minced lamb was tandoored to perfection. The blend of spice was perfect and the green chutney with it was the best combo one can ask for.
Further to the mains, we had Ambade ka Murgh (Rating 5/5) which I could vouch for as a close to our mix of butter chicken and chicken tikka masala. It was full of flavours and the curry was so good that I could not resist licking my fingers off of it.
Gosht Banjara (Rating 4/5) was yet another good dish by the chef but however, I was somewhat marginally let down by too many chunks of cloves and the slightly overpowering taste of ginger garlic in the curry. Nevertheless, the lamb piece was too good easily sliceable.
The Kaali daal urf Thikri Dal Makhani (Rating 5/5) was the most loved dish of the day. Of course, simple daal can be transformed only if you know how to cook it so well. This dal takes 48 hours of preparation with not just an adequate amount of spices and flavours but also the most important ingredient I.e. love! Chefs have managed to make it to perfection. Definitely worth ordering if one is at this restaurant.
Lastly, the Murg Zaffrani Pulao (Rating 5/5) was served in Hyderabadi style. The basmati rice was packed with aroma and well-balanced spices. Biryani is a must order if you are at Namak.
Desserts were simple there were Gulab Jamun (Rating 5/5) and Malai Kulfi(Rating 5/5). Loved its simplicity and authenticity where hot gulab jamuns were soothing in taste along with the thick malai kulfi.
Before leaving we were given the famous mukhwas for Indians i.e. Paan. I tried the meetha one.
All in all, at this place you don’t just spend on food, you also get the buck worth for its experience and authenticity of the cuisine.