Inside KFC – For a Kitchen Tour

I love kitchens be it industrial, commercial, hotel, restaurant, home or even that tiny one at a roadside kiosk! I have this keen curiosity to see what is happening behind those closed doors to prepare some delicious food. So recently when we got the invite to attend the KFC Kitchen Tours and sneak inside their kitchen to see how such yummy food is cooked- I was super excited to unravel some closely guarded secrets. Also for such big chains you assume some big machines and rocket science must be involved to dish out food at lightening fast speed with consistent taste every single time! But then I was in for some surprises, not only they have some sophisticated equipment but also innate human involvement.
Fiery Grilled Chicken
For the matter of fact I was informed that anyone can walk into any of the 345 KFC kitchens across the country to see how Chefs marinate real chicken pieces in some exotic herbs & spices, hand bread it and fry it fresh in real time. The only condition being you aren’t allowed to carry your mobile phones, bags, watch or any form of jewelry. This claim itself instills lot of trust, that nothing special or for show is done when they are inviting people like me to have a sneak peak!
Chicken Zinger, Fiery Grilled Chicken and some Drinks
As I expected we were asked to cover our heads and beards (if any) with a hair net and then wash our hands with soap and hot water and finish it up with a sanitiser – all this is done using handsfree taps to ensure no bacteria is transmitted.
It was heartening to see how KFC has especially taken special measures in India to segregate the veg and non veg section to honor our religious sensibilities. The kitchen not only has dedicated sections with different fryers, utensils but also exclusive workforce and come what may no trespassing is allowed. The kitchen staff has different colored uniforms just to ensure no mingling happens.
I was also impressed with the fact that how the deep freezer area had two door handles- one for the staff working with vegetarian food items and other for the non vegetarian food items. And of course these handles are sanitized lot of times during the day to keep the contamination away. The KFC guys surely know how finicky we Indian can be 😉
This visit has also put my many apprehensions to rest, especially that chicken used at KFC is mutated, lab grown and injected with steroids. To my pleasant surprise, I saw how only 100% real Farm Bred Frozen Chicken pieces were being freshly marinated in their secret spice mix, hand breaded and fried within two minutes to avoid any contamination. The chicken is also cooked at a minimum temperature of 100 degree Celsius to ensure that it is properly cooked and is safe for human consumption. I hope in the times to come they start using Free Range Chicken. But thank God no reconstructed meat was being used. We were also told how only a bird/chicken of specific weight is used for a dish and how each piece of chicken goes through 34 quality checks to ensure only the best reaches our plate. 
Fries, Strawberry Krusher, Chicken Popcorns and very delicious Paneer Zinger
They source their chicken from some of the most reputed players in the country – mainly Venky’s, Godrej and Suguna and use whole pieces of leg, breast, rib, wings or thigh meat for different dishes on the menu.
I always assumed  that their chicken popcorns are made from the wastage or the leftover bits and pieces but was enlightened by their Chief of Food Innovations that whole pieces of boneless chicken are cut down into bite size chunks and some exotic spices are used to make one of their most popular dish.
They use only fresh vegetables for the burgers, wraps etc. No preserved or frozen vegetables are used. Oh if like me you disregarded their Alphonso Burst Krusher on the assumption that fruit preserve or some artificial essence is used then you are in for a surprise – they use only real chunks of Alphonso mangoes, no wonder it is so tasty and refreshing! I still don’t know how calories dense is it, considering tonnes of sugar goes into it 😉
Fries with different dips, Krushers and Original Crispy Chicken
It was fascinating to see how well developed and defined their processes are, which leave no scope for goof ups. Having spent some good amount of time in a restaurant kitchen I know it for a fact how easily hygiene standards can be maintained if proper processes are in place. 
Honestly I am not a regular at the KFC and this was my visit after a really long time. I was really impressed with all the new products they have added to the menu keeping in mind the Indian palette and if you haven’t tried their Paneer Zinger as yet then you are surely missing something- it was super tasty with a thick slice of Paneer doused in masalas that remind you of Paneer pakoras. We also tried their new OMG Burger which has a disk of Omelette, Molten Cheese and Golden potato hash brown all sandwiched between super soft buns for just Rs. 59. 
I love their fiery grilled chicken and once again it was done to perfection, if you enjoy spicy Indian flavors then you will surely relish this. Of course I enjoyed all this and much more while chatting with their Chief Food Innovations and realized how high quality standards are maintained right from procuring the healthiest meat from the farms to the state of the art cooking processes to the  brilliant packaging. 
This experience was quite an eye opener for me and has put lot of perceived notions to rest! We might perceive and say how industrial or assembly line sorta food they serve but the truth of the matter is lot of love, care and personal attention goes into making that fingerlickin’ fried chicken. It might not be the lowest calorie food you will ever eat, but it sure is hygienic 😉

Here is an advertisement video by KFC which makes the claim of separate Vegetarian and non-vegetarian areas official too. 

Qureshi’s Kebab Corner – Dhaba comfort in South Delhi

Lot of my friends who live in South of Delhi, specially near the Greater Kailash (1 & 2), Kailash Colony, CR Park, Kalkaji etc. have been recommending Qureshi’s for their non-vegetarian food. So this Saturday some of us food lovers from Eatlo decided to visit the place and see what their food was all about.
Here are some of the dishes that we savored and my views on them :
  • Chicken Malai Tikka – When you say Chicken Malai Tikka the first thing that comes to my mind is the one served at Art of Spices in Rajendra Nagar / Karol Bagh area, which is white in color, melt in mouth and topped with grated cheese. However at most places when you order a Malai Tikka they serve you a Chicken Tikka which is then wrapped or coated with a white thing which they want us to think is Malai. Now these two are the extreme ends, most incredible to most pathetic. The one we had at Qureshi’s was different, this was tender & juicy, however had a bite – both in texture and spices. Loved it.
Chicken Malai Tikka
  • Chicken Tikka – Now this was not too different from the Malai Tikka we ate before this one, the only difference that I could figure out was in texture or bite the pieces offered, but then that again can be my drunk imagination trying too hard to find a difference. That essentially means that even Chicken Tikka is quite awesome, do try it.
Mutton Seekh Kebab
  • Mutton Seeth Kebabs – First things first – they were not frozen and these days that is more than half the battle won. I mean most of the food joins buy those frozen seekhs from meat shops and then sell them for seekh kebabs. But these were not the frozen ones and were made of fresh grounded meat with proper spices. That lends them a character of their own, and I am sure those who know and appreciate their seekh kebabs would end up appreciating these.
Mutton Burra
  • Mutton Burra – Have not eaten this at many places, had two pieces of it here at Qureshi’s, one seemed to be underdone while the other seemed to be cooked properly and I enjoyed eating it. Again the kick of spices was every apparent and everyone on the table savored the dish.
Afghani Chicken
  • Afghani Chicken – A dish as per the expectations. Well grilled chicken which was coming off the bone with your fingers, loaded with cream, curd and other spices. Loved the flavors of this one. That said, Afghani chicken sold in Delhi is no where to close what they would eat in Kabul, a place where food is quite bland. Afghani Chicken is a name given to another rendition of creamy chicken in Delhi by us Delhiites. Some just do it better than the rest, and Qureshi seems to be among the better ones. 
Mutton Rogan Josh
  • Mutton Roghan Josh – All this while I thought Roghan meant Desi Ghee and Josh meant heat. unfortunately this dish had none. And under-cooked mutton pieces was like adding insult to the injury. 
Mutton Korma
  • Mutton Korma – Ummm.. under-cooked mutton in some thick creamy gravy which was slightly sweet. This one was like adding injury to an insult.. >_<
Tawa Chicken
  • Tawa Chicken – Saving grace of the main courses, this was the pick of the lot. Well grilled chunks of chicken dunked in a rich gravy with chunky vegetables. Would not benchmark it with other Tawa Chickens that I have eaten, this one was delicious in its own right. 
Chicken Biryani
  • Chicken Biryani – The MOST pathetic Biryani I have ever eaten. Period. Flavorless, tasteless, served with nothing on the side. But then the chutney that they serve is almost as good as raita and no that is not a complement for their chutney. 
Chutney, which was more like a Raita. 
Assorted Breads – Decent Quality
The place itself is located on the front side of a commercial market in a residential area, where they have some tables outside, they also have a well made air-conditioned seating area upstairs. Given its location its a favorite eating haunt of people who are going to party in one of the upscale markets nearby or are coming back from some party. 

For me, the Chicken dishes definitely did a lot better than their Mutton dishes which was contrary to our expectations. Their food is on the rich and spicy side, generally speaking I would not complain about that and I am sure it would go very well with Chicken and Paneer dishes, however adding cream to mutton dishes just killed it. By the quality of their starters, I am sure they would be serving decent rolls and seeing Butter Chicken on other tables I am tempted to go back for it. 
Overall this place is an Oasis in Good North Indian Dhaba food deprived South Delhi, and would serve as a very good option when you are in the area. Its a place that I look forward to visit again. 
Don’t expect much from the serving staff, that said, the food does come fast. We paid Rs. 5000 for 8 of us but we ordered multiple portions of several dishes. 
Its located in Narmada Market, Opposite Don Bosco School in GK2 area. They have another outlet in South Extension area, which you can Google up.

Food Enthusiasts of Delhi & Shashank Aggarwal own the copyrights of all pictures and content. To use pictures OR content in any way commercially OR non-commercially connect with shashank@foodenthusiastsofdelhi.com.

Pyara Sa Kabab Addiction – By Gurpreet Singh Tikku

Originally Posted: 9th August, 2012
Now just in case you are wondering why is the title so, then you will get to know as you Read on.
Baarish hui thi poore din aur sama bhi suhana tha, aise mausam mein humko kuch barriya khana tha.
That was the exact reason for this impromptu Eatup. For the past 1 month we had discussed Pyara Chicken and his Fish on the Eatlo Wall and were waiting for an opportunity to try it. So, yesterday it was. 7 of us reached Pyara Chicken at the J BLock, Community Centre in Rajouri Garden. The place is empty in the day, but as the sun sets, the mood rises and the vacant compound is filled by Tables and Chairs of all restaurant/Dhaba owners. So, we decided to take a table outside under the dark clouds and amidst the suhana mausam.

Pyara Chicken Corner
Pyara is a few decades old name for people in Rajouri Garden. The shop built its reputation by selling Fried Fish, Egg Pakora and Fried Chicken from small shop on the footpath along Bindra Park and shifted here after those unauthorized structures were removed.
Egg Pakora

Egg Pakora ..
So, the first order had to be Egg Pakora, which was very Decent. Boiled Egg, very delicately covered with a better of Flour, Maize, Besan, Rice Powder and some other ingredients. The Golden Hue of the Pakora invited us to pick it instantly. The Covering was very crisp, unlike what we have eaten at other places. At Rs. 10 a piece, it’s a steal!! Other dishes we ordered were Mutton Seekh Kebab (Rs. 120), Roasted Chicken(Rs. 140 for half), Chicken Kalmi (Rs. 260) and Afghani Chicken(Rs. 140 for half).

Mutton Seekh Kebab
Mutton Seekh Kebab was supposed to be his specialty, however I found it to be very simple and spicy. No Taste, No texture. Though our co-Foodie Ajay Soni liked it. We also kept discussing how well the Kebabs were which we had at a Eat-up few months back at Kebab Addiction.

Roasted Chicken
Roasted Chicken: Was ordinary stuff.
Afghani Chicken seemed to a Roasted Chicken with cream all over it. I wonder how?? Afghani Chicken is supposed to have a different marination and different cooking style and is to be served with a Creamy Salad and not with laccha pyaaz.

Afghani Chicken

Kalmi Kebab / Chicken
Anyways, we asked if he has any the specialty and were told that Kalmi Kebab is a specialty which is supposed to be specially Cooked Chicken legs. Which we thought would be good and be stuffed with Chicken Keema Mixture as in Tangri Kebab. What they served was over cooked Roasted Chicken. After this disappointment we decided to call it a day there and move on to Kebab Addiction which was tried and tested and was hardly 50 steps away.
As soon as we occupied the chairs at Kebab Addiction we ordered for Mutton Seekh Kebab (Rs. 150). The plate was placed on our table and it was with a great texture, was well coated with butter and looked as if it’s twinkling like a star and inviting us to have a bite and relish. And without wasting time, we did so.

Seekh Kebab at Kebab Addiction ..

Galawti Kebab
Having them were like JANNAT……………Soft, Tasty, Juicy with right kind and amount of spices and herbs used. Even after we finished the bite, we could sense the Kebabs playing on our taste buds. Then we ordered for Galawati Kebabs. (Rs. 200) The Owner being from Lucknow(Galawati and Kakori Kababs originated here) knows how to make them well and plays with spices and herbs in a big way which adds to the overall food experience.
TRIVIA TIME::: Galawati means “Melt in Mouth”. The Recipe was developed for an aging Nawab, Who could not chew meat having lost his teeth. The actual recipe is supposed to have more than 100 aromatic spices. Galawati Kebab is in the shape of minced meat round patty.
They had a Veg Galawati Kebab (Rs. 150) too…Made from a combination of vegetables and corn which were equally good.
Now was time to have some usual stuff and we ordered “Bhatti ka Murg” (Rs. 260), which literally means Tandoori Chicken. It was unlike the Tandoori Chicken we had a while before. It was very juicy, soft and was topped with some thick gravy, which added to the taste.

Bhatti Ka Murg (Tandoori Chicken?) :P
While having all this we ordered for Roomali Roti (Rs. 10), which came in a minute and was piping hot. And on inquiring we got to know that they have a live Roomali Counter wherein Roomalis are made in real time, wherein most of the other restaurants make it in evening and just warm it when they are ordered. This was another PLUS.

Sumit Sapra with Kali Mirch Tikka

Achari Chicken

Chicken Dum Biryani..
Next came the Kali Mirch Tikka (Rs. 180), which was succulent and different. Ab jab tak roti nahi khayi to pait nahi bharta……so we ordered “Achari Chicken” (Rs. 360) along with Rotis (Rs. 5) and Chicken Dum Biryani (Rs. 220). Achari Chicken was true to its name with taste of a pickle in the gravy. Briyani was cooked in Desi Ghee and had a nice colour, and soft boneless pieces of Chicken were well cooked. Overall the experience at Kebab Addiction was good and will make us keep going back for their Kebabs.
Pyara Chicken is a BIG NO NO!! It Produced MASS stuff without any thought on detailing on food.
No meal is complete without desserts and to get a closure we headed to Rajouri Garden Market to have a Daane Daar, Tille waali Kulfi from Gupta Kulfi Bhandaaaaaaar, which was quite a good way to end the evening.
Written by Gurpreet Singh Tikku
Editing and Images by Shashank Aggarwal
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Ganesh Fish Corner and Sandoz – FED Raid – By Kapil Bahl

As it is rightly said that the way to a man’s heart goes through his stomach, it was during a discussion at the park plaza dinner that Shashank offered to convert an upcoming FED friends event to a Non-Vegetarian FED Raid in case I was open to lead and I must THANK Park Plaza for the good food we ate there. So, that’s when we decided to open the invite to all fellow FED members for a mid-week raid at Ganesh Fish in Karol Bagh.
Last Friday some of the fellow FED’s had done an Old Gurgaon Raid to some lip smacking places and we had agreed to visit Ganesh fish this Wednesday.
I reached the meeting point by 7:10 PM and was pleasantly surprised to see 12 fellow FED members there. After the exchange of pleasantries we started walking towards Ganesh Fish at 7:30 PM and were out there by 7:45 PM. Since the seating area inside is small, we had to wait for 15 mins so that the large crowd of 12 hungry FED’s could be accommodated.
As we squeezed ourselves in the tiny back alley of Ganesh’s inner seating place (once a backbencher always a backbencher), we ordered Egg Pakora, Tandoori Fish, Fish Fry with bone, Boneless Fish Fry, Mutton Seekh Kebab, Tandoori Chicken, Chicken Pakora, Mutton Korma and Chapati’s.
The Egg Pakora was the first thing to come, it was fresh, the batter soft but overall a bland taste, he sprinkled some Chaat Masala over them but that did not help. The Mutton Seekh Kebabs, looked fresh, and well done. They were soft, chewy and tasteful.
The Tandoori Chicken was the next item to arrive; mildly flavored it was and can be ignored. Probably, the local colony dhaba in your area serves better. We waited for the star item (Fish) to arrive with bated breadth and the first to arrive was Tandoori Fish and a full fried medium sized fish.
The pieces in the Tandoori Fish were large and had a tangy flavor to it. FED members who have tried Paramjeet at Moti Nagar agreed that Paramjeet is way ahead of Ganesh. I agreed to their point of view, even my local (now closed) Dhaba served better Tandoori Fish. It was time to taste the next product, the Fried Fish. Again, the batter had no taste and texture. The batter coating was uneven with uneven frying, looked like a case of trying to fry too much in too little space.
We had Hemant, Shashank, and Inder joining us to check on how the evening was proceeding and after a little chat with them we decided to order boneless Fish Fry and Chicken Pakora with mutton korma and chapatis since we had couple of FED members joining us (took the tally to 14). The boneless Fish Fry was better since it was fried in small pieces and had better flavor to it. The Chicken Pakora is a better bet than Tandoori Chicken in terms of flavor and taste.
The Mutton Korma was bland; it tasted like a Vegetable Curry which had no spices in it. The mutton was rubbery and not at all good.
All in all the fish at Ganesh is fresh to say the least but order if you must, our bet is on Chicken Pakora, Mutton Seekh Kebab and Boneless Fish Fry.
While all of us were mumbling and grumbling regarding the experience at Ganesh there was a Gola urge that hit us from Ajit’s end, he wanted to have a Kaala Khatta Gola….huh…??? After a cheeky commitment to him, and couple of quick SOS calls to fellow FED members we decided to have light dinner at next door Sandoz.
At Sandoz we ordered Dal Makhni, Butter Chicken, Chicken Biryani, and Malai Chicken Tikka. The Dal Makhani was overtly creamed which made it bland and was ignored by all. The boneless Butter Chicken has soft and crunchy pieces with a please to all gravy which was not overtly creamed or buttered bringing in nice decent texture to it.
The Malai Chicken was soft and tender with a sour flavor to it indicating use of cream and curd combination, finally something with taste. The highlight was the Chicken Biryani and the curry served with it. The biryani was cooked to perfection probably a good dum, with an aromatic flavor to it and blended very well with the curry. The quality of rice and chicken used were appreciated by all.
After having much better food at Sandoz, Ajit’s Gola was back to haunt us and there started the quest to search for a Kaala Khatta Gola at 10 in the night. After a short walk we realized that Gola is a mistimed adventure we decided to settle for the famous Stick Kulfi which was the standard fair at 10:20 pm in night.
The best compliment and observation of the night was that we should have such mid-week RAID’s as they energize us to bravely face Tom Tom Thursdays and frying Fridays…:)
Text by Kapil Bahl
Editing by Shashank Aggarwal 
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For the love of Chicken – By Kaajal Pradhan Lamba

Here are couple of recipes shared by Kaajal Pradhan Lamba, hope you guys enjoy them.

Butter Milk Chicken
Butter Milk Chicken
INGREDIENTS

Marinade

• 1 Kg Chicken cut into medium chunks
• 2 cups Buttermilk
• 1 large Onion, sliced
• 1 teaspoon each of the dried herbs- Thyme, Parsley & Oregano
• 1/2 teaspoon Paprika
• 1/2 teaspoon Cayenne Pepper

Dusting

• 2 cups Flour
• 1/2 teaspoon Garlic Salt
• 1/2 teaspoon Onion Salt
• 1 teaspoon Cayenne Pepper
• Salt and Pepper
• Oil to fry
METHOD
• Mix all the marinade ingredients and marinate the chicken in it for at least 5-6 hours or overnight.
• Strain the chicken in a strainer.
• Now mix the flour and the seasoning in a ziplock and shake well.
• Add the chicken pieces to it and mix well till all the chickens are coated with the flour mixture.
• Heat oil in a deep pan. Shake off any excess flour and fry the chicken till golden or dark brown.
• Remove on a wire rack to drain excess oil and serve hot. 
Korean Sweet & Spicy Fried Chicken (Yangnyeom Tongdak)
Sweet and Spicy Chicken

INGREDIENTS


Marinade
Chicken – 1 Kg cut into chunks
 All purpose flour – ¼ cup
Potato Starch powder – ½ cup
Sweet Rice Flour – ¼ cup
Egg – 1 nos.
Baking Soda – 1 Tsp
Ground Black Pepper – 1 Tsp
Kosher Salt – 1 Tsp 
Sauce
Garlic – 4 Cloves minced
Tomato Ketchup – 1/3 Cup
Corn Syrup – 1/3 cup
Kochujang – ¼ Cup (Korean Red Pepper Paste)
Apple Vinegar – 1 Tbs
Oil – 1 Tbs
Sesame Seeds – 1 Tsp toasted
Spring Onion – As required, green part chopped
METHOD
• Mix all the marinade ingredients and mix the Chicken pieces in it and marinate for an hour or more.
• Heat oil and deep fry the Chickens till Golden Brown remove and keep aside on paper towels.
• Meanwhile heat oil, add the minced Garlic. Fry for sometime on low heat add all the remaining sauce ingredients.
• Simmer on low heat for 5-7 minutes, make sure the sauce does not burn. Sprinkle some water if required.
• Now add the Chicken in this sauce and mix well to coat the Chicken with the sauce.
• Remove on plate sprinkle some toasted Sesame seeds & chopped Spring onion and serve hot with chilled Beer.
 
PS : I did not have potato starch so I used cornflour. Also I did not have sweet rice flour so I omitted it. But sweet rice flour gives it a crunchier texture so it is good if u have it.
 Posted on Food Enthusiasts of Delhi by Kaajal Pradhan Lamba

Nawab’s, Noida Sector-7 – Non-Vegetarian’s delight. By Pankaj Sain

I was reading FED’s take on this new place called NAWAB’S and as I respect the reviews of FED, got motivated to try the place out. Another reason for the motivation was that the review covered only Vegetarian food and made me wonder how good the Non Vegetarian food is. If the vegetarian was so good, then to do full justice to the place and my fellow passengers of the ‘FED-eral Express’, I had to review the non-vegetarian ASAP.
Just as I was thinking I happened to put my views on the FED page and instantly Shashank (a dedicated foodie that he is) offered to join me on my culinary journey of sorts. Then came the surprise element – Jen Sugermeyer, she is someone I was looking forward to meet and interact with. Her passion and her knowledge about food from the world over really amazed me.
We drove down to Nawab’s even though the journey was somewhat long but it passed so quick as the three of us started sharing our experiences with food.
As we reached and met the two guys who run the show Gaurav and Apurva (who hails from Lucknow). These guys were Techies and IT professionals whose passion was for food thus this venture. As we sat in the Office/Kitchen I was impressed with the systematic approach of the duo and could not help but appreciate the cleanliness and hygiene of the premises. These were precursors for a treat that we were in for. The aroma emanating from the kitchen was overwhelming and would make anyone’s mouth water (Won’t tell you about mine)!!
Jen got down to her work in the kitchen learning, watching and clicking her camera as if she was on a mission. Within a few minutes the food bombardment started!! Personally I am a light dinner person but last night I could not help but make it an exception (as if I had a choice!!).
We started with the best and I repeat THE BEST Paneer my mouth has ever come in contact with. It was so so so crisssspy – crunchy on the outside and sofffft on the inside. The flavors were totally in sync and balanced. This is a must order dish and I am sure would go down very well with both people who appreciate their drinks or are just looking for a delicious starter. 
We then dived right in to the deep end with Mutton Shammi Kebabs, Galauti Kebabs and Ulte Tawe ka Parantha. The Shammi kebabs were delicious with no overwhelming or dominating spice. The delicate balance enhanced the flavor of the meat as the spices supported it wonderfully. 
The Galauti kebabs were heavenly and perhaps one of the best I have had, next to only Tunday from Aminabad in Lucknow. Apurva explained that they use raw papaya to tenderize the meat. They just melted in my mouth as the spices soothed my pallet. The starters were a delightful treat both to my eyes and taste buds.
Then came the main course consisting of Chicken Kali Mirch, Chicken Lakhnavi Masala, Paneer Husseini and Kali Mirch Paneer (deservingly named FED Panner).
My first reaction: WOW, Second : YUM YUM YUM Visual delights!!
As my FED Parantha (Varqi Parantha) broke through the surface of the Kali Mirch Chicken and I had my first delectable bite I was seriously impressed. The pepper flavor was dominating yet not overwhelming.  The consistent gravy was cream based and tasted awesome. All in all a great dish. The FED parantha was awesome crispy and multi-layered with a subtle sweetness that accentuated the flavors of the dish.
The Chicken Lakhnavi Masala was such a treat. The flavors in the gravy came though brilliantly. One thing I must add that it seemed that they had taken care that the gravy was not too oily or too rich which made the dish a solid treat. The Chicken was fresh and cooked very well as the meat came off the bone easily. I highly recommend this dish for its delicate balance of flavors.
For vegetarians the FED Paneer and the Paneer Hussaini were as good as the non-vegetarian dishes. They were so good that for a moment I thought that if I ever (read it as never !!) turned  vegetarian this is what I shall eat. The only dish which disappointed me was the Veg Biryani. I think they need to work on it.
The wonderful company of Jen Sugermeyer and Shashank Aggarwal added to all the fun I was having. Great Company Great food-what else does a man need in life !!
I highly recommend this joint as I found the food to be great as the owners take a lot of pain to keep the standards high with their attention to detail. Even though it is a take away place and there is no space to sit and eat (Owners made special provisions for FEDs), however make sure you try their food once. My wife’s family hails from Lucknow and I have traveled and tasted some of the best Avadhi food Lucknow has to offer and to me, this is as close to Lucknow as you can get in Delhi/NCR. 
Their facebook page : http://www.facebook.com/Nawabs.Noida

Nawab’s – Pocket – D, Plot number – 158, Sector – 7, Noida

Numbers where you can order : 9999615671, 9999615645
Written by Pankaj Sain
Edited by Shashank Aggarwal
 To share your experiences, reviews, recipes, food pictures etc, mail them to shashank@foodenthusiastsofdelhi.com