At the Mughal-e-azam of gastronomy, The Lalit

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Dining with chef Nimish Bhatia, the jolly executive chef of the Lalit Ashok is always a lesson on cuisine and widening of horizons.

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Dining with chef Nimish Bhatia, the jolly executive chef of the Lalit Ashok is always a lesson on cuisine and widening of horizons. The focus was on the newly-introduced contemporary Baluchi menu. The Urdu names gave a peek into Mughal-e-Azam of the gastro variety. A choice of Ibteda, for amuse bouche (bite-sized entrée), Laqmaat for appetisers, Lazeez roo-ba-roo for mains and Sheer Mehfil for desserts sets the tone for the Andaaz-e-zatoon, the pre-fixed vegetarian and non-vegetarian menu.

Baluchi’s new menu has rich zestful flavours. Though some of the specials like Seekh Kebab, Dum Nalli and Biryani have been retained, more than half of the menu has made way for new offerings like cold kebabs. The Galawat-e-bulbul and Chene ke kebab are must-haves on the cold kebabs list and are topped with roasted pine nuts. For the adventurous foodies, there’s Tawe ki Batakh (Duck kebab) and Khargosh ki biryani (Rabbit biryani).

Dal Baluchi can be demolished with the Ulta tawa ka paratha that leaves a lingering sweetish and satisfying after-taste. Once done with the kebabs, the chefs add a touch of excitement to the meal as they bring the Dastarkhan-e-tashtari, live Indian-style grill on the table where one can cook one's own chicken, mutton or paneer and baigan. Finish the meal with a light Tawe ke seb aur dalchini or better still a very refreshing Coriander ice cream. The restaurant’s idyllic setting and the authentic North West Frontier province flavours in its cuisine, make it a befitting tribute to the people and food of Baloch.