Gathered for dinner at Shikar with M and V. Everyone took turns falling ill, even during M's birthday week. We had to postpone two dates over two months, and finally we made it tonight. Hurhurhur. It was fantastic seeing the friends to catch up on their lives.
The restaurant is housed within a refurbished 100-year-old building on Murray Terrace now operating under the Garcha Group and Marriott as The Maxwell Reserve Hotel. We weren't brave enough to venture here till half a year later when we thought the operations have stabilized. It has, but manpower is still lacking. Service was lovely, but they were severely understaffed. To that, we were glad that the kitchen got their logistics right, and we didn't have to wait too long for our food.
Started with tikki chaat of roasted sweet potatoes and goat cheese, and kale chips. Couldn't resist the paneer either. Loved those huge chunks. Ordered biryani, but also requested for steamed white basmati rice since we had some curries to go along first. Had a dhal makhani and a tangy seafood curry of mussels, prawns and scallops with lots of chillies. The beautifully-sealed lamb dum biryani came with a generous bowl of raita. NICE. I like it that they specified which cut of lamb they used — saddle and shoulder. The meat was so tender. Ordered extra basmati rice to go with the sea bass roasted in lotus leaf with tamarind, chillies and an onion-tomato rub.
Ahhhhh... food was excellent. Thankfully, the table went a bit more on carbs. M was carbo-loading this week for a 1000-km ride in Malaysia, so he was happy to pile on the rice and all. Oof. Everyone passed on alcohol tonight and had sparkling water instead. Opted for a hot pot of masala chai to end the meal. Desserts of a pistachio rose kulfi and jamun with hazelnut mascarpone suited the sweet tooth(s).
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