Skip this darbar
Mughal Darbar may promise you a feast but barely passes muster due to some uninspired cooking
This review is going to be a short one. The lesser said the better for Mughal Darbar. When another Mughlai restaurant opened up in the space that a Mughlai hot-shot once occupied, expectations were high. We visited the eatery on the night of Eid-e-Milad and were drastically disappointed.
Almost three-fourth of the menu was unavailable. And what was available was rather sad. The Boti Kebab (Rs 200) was chewy because it wasn’t cooked through. The Dabba Ghosht (Rs 200) was cooked in white gravy (not Mughlai but the Bohra way) and was again undercooked with a gravy that was high on butter and too salty.
Service: could be better
The Methi Malai Mutter (Rs 150) was extremely low on salt and had non-existent flavours. Thankfully, the Vegetarian Biryani (Rs 150) did a good job mopping up all our remains. It was fresh, not killed with oil or spice and had chunky vegetables that retained their flavour and character.
The Dal Tadka (Rs 110), though made of chana dal, tasted good. We ordered a Jeera Rice (Rs 100) to help us finish it and that disappointed us again as it was burnt.
The servers tried their best to be charming and fight through the fact that they didn’t have most of the menu in yet. It was a classic management issue that needs to be addressed fast or could spell doom for a restaurant in its early, impressionable days.
At: Chinar, Floria Estate, Kalyani Nagar.