Review for Khaaja Chowk

Khaaja Chowk is one of the best option to try North Indian and Mughlai food. I recently ordered food from here and found everything really great. Ordering process was quick and I chose for non-veg platter. Everything was neatly packed and the delivery was clean without oil marks anywhere in the packet. 

What I ordered?

Chicken Lababdar
Dal Makhni
Chicken Kaathi Roll
Laccha Paratha and Butter Naan
Golmatol Shahi Tukda
Murgh Malai Tikka

Kaathi Roll

Chicken Kaathi Roll: The chicken kaathi roll was soft and delicious and had generous amount of chicken.

Murgh Malai Tikka

Murgh Malai Tikka: The murgh malai tikka was soft and full of flavors. 

Lachha Paratha and Butter Naan: They both were soft and warm and not at all chewy.

Chicken Lababdar: The chicken lababdar had nicely cooked chicken pieces and the gravy was also very nice. You must try this.

Daal Makhni: The daal makhni had thick and good texture. It was creamy and delicious.

Golmatol Shahi Tukda

Golmatol Shahi Tukda: Coming to dessert, the gollmatol shahi tukda was the best thing to have. Loved this totally and you will crave for more after having this.

Packaging: As you can see in the above pics, the food comes in a nice doodled carboard box. It's impressive to see such type of packaging. 

Quantity: 3-4 people can eaily fill their tummy in this much order. Everyone can enjoy the food properly.

Service: The service was great and the food was delivered on time.

Value for Money: YES!

Hunger Busters Review

Hungry at midnight? Go for Hunger Busters to staitate your cravings. It's is really difficult for me sometimes to cook after hectic office work! I returned back from office around 9 PM and was in no mood to go inside the kitchen and play with the veggies!

I looked in my zomato app and then found out this restaurant- HUNGER BUSTERS! They offer midnight delivery service and serve north Indian and Mughlai food. I immediactely called them and placed my order.

What I ordered?

Veg Jalfrezi, Malai Kofta, Veg Manchurian and Kadhai Paneer.

Veg Jalfrezi- Veg Jalfrezi was not too good but yes it was nice!

Veg Jalfrezi

Malai Kofta- It was a disappointment! It was extra sweet.

Malai Kofta

Veg Manchurian- The veg manchurian was nice and got over immediately when opened.

Kadhai Paneer- The kadhai paneer was nicely made and I really liked the taste.

Kadhai Paneer

Packaging- They need to improve here. The food is packed in plastic box which degraded the quality of the food. You can see from the pictures above. NEED AN IMPROVEMENT here!

Quantity- The quantity is really good. 2-3 people can easily enjoy in this quantity.

Service- The service is good. They deliver on time. My food got delivered before time.

Value for money- Yes

Overall experience was good! You should definitely try this restaurant and order from the comfort of your home. 

Bookmark us on Zomato

Nan Khatai

Nan Khatais are sweet Indian shortbread cookies which can be enjoyed with a hot cup of tea. They can be made easily with very few ingredients. I have made this using white flour but it can also be prepared using whole wheat flour to make it even more healthier. 

Prep Time: 15-20 Mints
Cooking Time- 20 Mints
Temperature- 180 Deg
Serves- 3-4

Ingredients:

Maida- 1-1/2 cup
Powdered Sugar- 1/2 cup
Salt- a pinch
Baking powder- 1/2 tsp
Milk- 1 cup
Butter- 6tbsp 
Almond- sliced 4-5
Cardamom Powder- 1/2 tsp

Step 1: Mix all the ingredients and make a dough. The dough should be greasy.

Step 2: Pre-heat the microwave at 180 deg and then make small round shaped balls from the dough. Don't make thick balls as it will rise. Make thin small balls. 

Step 3: Garnish it with sliced almonds and cardamom powder.

Step 4: Bake it for 20-25 minutes till it becomes golden brown.

The yumm nankhatais are ready to be enjoyed with a hot cup of tea.

Method:

-Sieve maida, baking powder and salt.

-Mix it with rest of the ingredients and make a nice greasy dough.

-Divide the dough into 12-15 portions and make flat round balls from it.

-Pre-heat the oven for 180 deg.

-Grease the tray and place the small flat balls on the tray.

-Bake it for 20-25 minutes.

-The nan khatai are readyyyyyyy. Store it in an air tight jar and enjoy with the evening snacks.

Lunch at 38 Barracks

Me and my fellow foodie friends were invited by Chef Bharat Saxena to taste his specially curated menu at 38 Barracks.
38 Barracks is a military based themed restaurant and is a nice place to hangout with friends and family.  They play really nice music and they even have live music in the evening on weekdays as well. They have well stocked bar and DJ console. The food is delicious with great ambience. The walls were decorated with beautiful military artifacts. They have huge seating space. The service here is really fast and the staffs also give detailed inflormation about each and every dish. Every food has a military name attached to it.

What I had:

Watermelon Feta Salad: It is a perfect start to the meal. Very refreshing!

Sergeant: The pineapple and lime juice with khus syrup was perfect.

Military Camp: It was a delight to have. It has fresh orange, peach syrup and a dash of grenadine.

Soldier’s Mirchi Wada: The mirchi was filled with tangy potatoes and  was simply amazing.

Chicken Duet Tikka: The two ways marinated chicken tikka were good to taste.

Paneer Tikka Barrels: The Paneer was stuffed with veggies. I am not very fond of Paneer so I didn't find it great.

Spanakopita: This was absolutely Oh So Delicious. The phyllo wraps were filled with spinach and feta.This is a MUST HAVE! 

Olive Chicken Satay: This was olive crusted chicken and was very light and yummy.

Masala Bhutta Tartlets: For me this was a fusion gone wrong. The corn kernels served in a mildly sweet shell was nothing interesting. I found it OVERPRICED.

Honey Chili Potatoes: The thinly sliced potatoes glazed with honey should have been a little crispy. I found it very Okayish.

Beetroot Ki Galauti: I found this dish very impressive. The  smokey beetroot galauti crusted with crispy jalapenos really  impressed me. VERY INNOVATIVE!

Lahori Dum Aloo: The thick gravy made of onion and cashews had potatoes filled with nutty mixture.

Dal Makhani: The Dal Makhani was perfectly made and so far the best dal makhani I have ever had. 

Hyderabadi Khattey Baingan: The gravy was perfectly cooked  with tangy coconut and tamarind chutney. This dish shouldnt be missed if you visit here.

Barracks Special Butter Chicken: I didn't find anything exceptional in this except the presentation. 

Zafrani Tarkari Biryani: I am fond of mutton biryani but this veg zafrani biryani was so perfectly cooked with the right balance of biryani masala that I coudn'r stop eating it.

Chocolate Walnut Brownie: The brownie was perfectly baked and it was served with vanilla ice-cream.

Ratings: 4/5

Experience- The newly launch menu by Chef Bharat Saxena was a successful one. One will return back with a satisfied taste. 

Planning to visit soon :)

Sunday Dinner at The Central Park, Rourkela

ASK ME- Find Everything Here!
This Sunday I decided to take my family for a wonderful dinner at The Central Park restaurant to enjoy some good food. Good food and good conversation can always light up your mood.The restaurant is situated in the midst of the town. It was my first visit to this restaurant and I definitely was bowled over by their warm hospitality.It remains crowded on Sundays but luckily we got a table for us.


The restaurant manager ushered us to a private dining space. The seating space was very comfortable, The table was surrounded by L shaped sofa on one side and chairs on the other side.The lighting was perfect and made the ambience very friendly and warm.

I started my evening with Prawn Golden Fry. I love prawns and this is something I can never miss whenever I visit any restaurant.The Prawn Golden fry was served with sweet and sour sauce. One full plate comprised of 6 big tiger prawns, I found the quantity little less (or maybe I love prawns so much that I can never feel satisfied with the quantity). The taste was superb.

Prawn Golden Fry - Rs 425

Next we ordered was a a plate of Peri Peri Murgh Malai Tikka. This was a must try. It was made with African Peri Peri spices. It was hot and spicy and served with cheesy onion dip. I was not at all happy with the quantity and the size of the kebab pieces. 

Peri Peri Murgh Malai Tikka- Rs 275

After having our starters we ordered the mail course. Our dinner is always incomplete without any non veg dish. We went for Murgh Lababdar and Lazeez Paneer, both had thick gravy and were perfect to eat with Naans.

Before serving the dinner a beautiful boat shaped dish was brought to our table which was filled with onions, green chillies and mixed pickles.

Butter Naan

Butter Naan was not that soft but the taste was quite good. 

Lazeez paneer- Rs 225

The Lazeez Paneer was a total disappointment. Neither the presentation was good nor the taste. The paneer was not fresh. If the paneer is fresh and soft then any dish will taste good but if it is not then it becomes impossible for me to eat. It was a complete nay dish for me.

Murgh Lababdar - Rs 275

Murgh Lababdar had a thick gravy and everything was beautifully balanced. The only nay point of this dish was the presentation. The quantity was also perfect. The chicken pieces were succulent and tender. The gravy was perfect and complimented well with the butter naan.

I was completely full after eating this and needed some masala cold drink to feel light. We ordered aerated drinks for ourselves which ended our scrumptious and lavish meal. 

Masala Cold drink

I had a great time with my family.I hope you had one too. Thank you so much for giving your valuable time to this post. 
xoxo

Rating: 3.5/5


Location: 
Central Park
Bisra Road,
Rourkela- 769001

SOYABEEN CUTLET

SOYABEEN CUTLET

COOKING TIME: 30 minutes
SERVINGS: 2

INGREDIENTS:

Soya Granules- 1/2 cup
Boiled Potatoes - 2 medium
Onion-1 (Chopped)
Capsicum- 1 small (chopped)
Green chillies- 1 (chopped)
Boiled Green Peas-1/4th cup
Red Chilli Powder- 1tsp
Chaat Masala- 1tsp
Coriander leaver-finely chopped
Bread crumbs-1 cup
Maida- 2tbsp
Salt- To Taste
Oil for frying

GARNISHING:
Cabbage- 1/4th cup (Thinly Sliced)
Coriander leaves
Tomato Sauce
 

METHOD:

-Pressure cook the soya granules just for 1 whistle until soft. When done rinse in cold water 3-4 times to get rid of the smell. Squeeze tightly to get rid of the remaining water.
-In a bowl mash the boiled potatoes and add soya granules,onion,capsicum,green chillies,boiled green peas,red chilli powder,chaat masala and coriander leaves
-Now take a small portion and roll between your palms to make a ball and then press gently to flatten like a cutlet. Repeat the same thing with the remaining mixture and keep aside.
-Take maida in a small bowl and mix it with little water to make a thin paste.
-Dip the cutlet into the maida paste and then place it over the bread crumbs to coat evenly on all sides.
-Heat some oil in a frying pan and deep fry the cutlets from both the sides until golden brown.
-Drain excess oil by placing it on a tissue paper.
-Place it on a plate with some shredded cabbage and serve with tomato sauce.

Soyabeen cutlet is rich in protein and is a delicious and healthy evening snack.It is loved by all age groups.