The owners of Baikoz are very clear about what they want and what kind of food they want their customers to taste. The name is a tribute to their beautiful wives; the Marathi word for 'wife' is 'Baiko', hence the name Baikoz Kitchen literally means wife's kitchen.
They have an impressive spread of delicacies. They have given Goan and Malvani food a hint of Mumbai style and modernised it a bit. They also have a few dishes that take inspiration from the North region like Lucknow. For example, their galouti kebab reminded us of the ones served in Lucknow.
Their sheekh kebabs were melt-in-the-mouth soft, well, forget that, they were almost breaking in our hands. But the best was their Sol Kadhi which had coconut milk, balanced spices, and kokam. This dish was infused with fresh beetroot to give it a dark pink finish instead of the light pink ones that we usually see, and the flavour was strong and pleasing.
We also tried their Taftan which was super soft with hints of coriander and kesar. We relished it with chicken korma and butter chicken. The korma was flavorful, and we were told that it takes quite some time to prepare this. Oh, and they make butter chicken in two styles - one, Delhi-style butter chicken which has a sweeter and buttery texture, and the other variant is chicken makhanwala which is the non-sweet butter chicken and has more spices. We ordered the former and loved it.
For dessert, we tried gulab jamuns. They were super soft and smooth, and the almonds added some crunchiness to this sweet treat.
They have an impressive spread of delicacies. They have given Goan and Malvani food a hint of Mumbai style and modernised it a bit. They also have a few dishes that take inspiration from the North region like Lucknow. For example, their galouti kebab reminded us of the ones served in Lucknow.
Their sheekh kebabs were melt-in-the-mouth soft, well, forget that, they were almost breaking in our hands. But the best was their Sol Kadhi which had coconut milk, balanced spices, and kokam. This dish was infused with fresh beetroot to give it a dark pink finish instead of the light pink ones that we usually see, and the flavour was strong and pleasing.
We also tried their Taftan which was super soft with hints of coriander and kesar. We relished it with chicken korma and butter chicken. The korma was flavorful, and we were told that it takes quite some time to prepare this. Oh, and they make butter chicken in two styles - one, Delhi-style butter chicken which has a sweeter and buttery texture, and the other variant is chicken makhanwala which is the non-sweet butter chicken and has more spices. We ordered the former and loved it.
For dessert, we tried gulab jamuns. They were super soft and smooth, and the almonds added some crunchiness to this sweet treat.
