We were cordially invited to an Indian restaurant for a food review. They are famous for Dum Pukht Cuisine originated from the frontier side of sub-continent. Most of their cuisine is made in a clay pot and have this aromatic fragrance that appeals you to get attracted towards them way before you enjoy their scrumptious taste. We started off with refreshing mocktails consist of Blueberry smoothie, Mint lime with basil seeds plus Strawberry Margarita. Presentation of the drinks was superbly Attractive; Margarita was overly sweet, the smoothie was best following mint cooler on number 2. The menu is a puzzling booklet with a variety of food ranging from pre-starters to Mains finishing off at the desserts. Mr. Sajid Khan was so helpful with extensive insight into the menu. He has guided us on what to order and about the ingredients as well as the preparation of each item.
In salad portions Quinoa Raisins salad was the highlight of the evening, they used Organic quinoa which makes it a healthy and Wise choice. This sweet and sour salad is so filling and was my favorite, the dressing was minimal and delicious with Lime, black and golden raisins were cutting the acidity well, and cucumber brought an earthiness to the mix.
We read pretty good reviews from satisfied Indian food fans, so we went to Lazeez hungry and with high expectations. While we were waiting for starters, we had a look at décor and gold and dark themed furniture and coral-painted walls it's not modern but not too overdone.
Shahi Mushrooms & Changezi Paneer were the two veg appetizers we tried both were delicious. I particularly loved the filling inside the mushrooms. In Non-veg starters, we tried blaster Prawn, and it was amazing the best version of dynamite shrimps. I can’t believe I so loved the prawn with nu sauce as it has this deliciousness of its own.
From Kebab & BBQ selection we tried a trial mix platter consisting of murgh kastoori kabab, Murgh Lemon Grass Kabab, Peshawari gosht tikka and Burrah Chops Lazeez. My top 2 favorites were Chop and lemon grass kabab. Chops were tender and perfectly chargrilled, I loved the mouth-watering taste of yogurt and nutmeg aromatic margination. Lemon grass chicken pieces were succulent and were abundant in eastern spices plus lemon grass essence. Unique and different item to try at a typical Indian restaurant. It tasted terrific with roomali roti (paper-thin, tissue-soft bread) and yogurt mint chutney.
Then our main food arrives, and it’s smelling Indian spices all around the table. The tandoori Jhinga masala & Aloo gobi methi are immediately pronounced the winners. This perfectly stirred enhanced veg dish is rich in green fenugreek aroma and have a creamy texture, we enjoyed it a lot. Jhinga masala has melt-in-the-mouth charcoal grilled jumbo prawns this cashew nuts based curry is very subtle and not over -empowered in tomato flavor.
The all-time famous Sikandari Raan is aromatic, this tender baby leg of lamb is marinated in exotic herbs and cooked overnight in the slow oven. I like the taste, but the very fine brittles of bones were a tad bit challenging while taking bites. Murgh bharta is also recommended dish with mildly spiced tomato & onion gravy, it was creamy and flavourful, and is perfect with the roomali roti. Biryani was delicious too and consumed quickly; It’s presented in a largish earthen pot, sealed by a dome of puffed-out pastry. Everything tastes as good as it smells and I have to keep reminding myself to save room for dessert. Angoori Rabri & Matka Firni acted as absolute delights to finish off the meal. They both were equally good and so subtly flavored.