Mulk rests comfortably in the swanky lanes of Andheri (West) and alluring diners with desi Indian cuisines unmixed with any fusion food. The restaurant exhibits a diversified theme with a rich heritage of art and culture armed with the feeling of camaraderie. Open the door to enter the ‘pind’ to be greeted by the villagers who are handcrafted with mud paintings (check the walls). You will end up staring as they look so real. The wooden furniture makes for great seating arrangements. There is a family dining table specially designed for families to have their food together. Art lovers can have their share of joy with M. F. Hussain’s paintings hung on the wall. You may see a trumpet, an old door, chandeliers, and a few frames that add to the interiors of the place.
You can see your food getting prepared through the open kitchen, which is dominated by royal spices. As you open the menu, there are different symbols that denote the cuisines which combine to become their brand logo. There are three coasters; red is for non-vegetarian, green represents vegetarian, and blue denotes Jain food.
Start with Rumali Khakra with cheese and garlic, which is huge, crispy, and needs at least three people to finish it. It's simple to make at home. The Chur Chur Papad is prepared by crushing papad with spices to give a crunchy taste to it. Don't forget to try the Peshwari Chana Chaat, which is served in a shoe-shaped cutlery.
Plunge into appetisers with Amritsari Soya Di Chaap made with soya chops baked using skewers. Malai Broccoli is prepared with classic broccoli in cream and cheese. If you like potatoes, then ask for Tandoori Kalimiri Aloo marinated with black pepper and Indian spices. Murg Ruzali Kebab is the chef speciality with cut chicken kebab stuffed with minced meat and deep fried.
If you don’t try Bhatti Da Murg made in the clay oven, then you have missed a lot. We couldn’t resist asking for Tandoori Jhinga where fresh prawns marinated in Indian BBQ spices and cooked in tandoor will please your palate.
Some of their delectable main course includes butter chicken prepared with charcoal grilled chicken marinated in spicy tandoori masala cooked in tomato gravy, and it was not sweet. Chef’s Special Dal Bukhara added another meaning to the table with its rich and aromatic appearance accompanied with butter naan.
Don't leave the table without eating desserts, you can either pick Phirni; a classic Indian sweet pudding made of rice and saffron or Gajar Ka Halwa that comes loaded with the richness of carrots, milkmaid, and dry fruits. The Rasmalai Biscuit is a great alternative and chef's special.
Mulk speaks only one language of peace and tranquillity with good food, and this restaurant is full of elegance and grandeur with great hospitality. If you have read till last, then reserve a table soon to enjoy the frontier cuisines.