The Chambal River, a tributary of the Yamuna River, flows through Madhya Pradesh, Rajasthan, and Uttar Pradesh. It is the cuisine of the areas touched by the river that makes up the menu of the newly opened Chambal Restaurant, sister property of the famous Coast To Coast, a Bengaluru institution known for its Mangalorean food. The décor is simple and functional, designed for elaborate lunches where all the food speaks.
When we stopped in for lunch we first received a casserole of Tamatar Mirch Shorba. Eating the perfect tomato soup, it was stuffed with spices and topped with smoked green peppers. While this was a sinus cleanse, the beetroot salad served next was more soothing to our taste buds. A mixture of shredded coconut, diced beetroot, roasted peanuts and fresh herbs, it was delicious and refreshing. The Malai Broccoli Tikka (broccoli in a creamy masala flavored with mustard and cooked in a clay oven) and the Dacoit (a meat patty filled with minced prawns) are two appetizers worth trying. However, our favorite was the chicken hara mirch masala, chicken cooked in masala made with cashews and green chillies. Nutty, tart and creamy all at once, this was an interesting dish.
Of the curries, our choice is Wazwan Yakhni Gosht, a popular type of Kashmiri lamb in which the meat is stewed in a yoghurt and fennel sauce. We paired this with a selection of bread. The flavors were subtle and light and the lamb was perfectly cooked. Among the breads, our favorite was the Chili Cheese Naan, a heavy cheese filling that softens the whiffs of chopped pepper that tops it.
We completed our meal with Gulab Jamun – Gulab Jamun with a sprinkle of fried Bondi and soaked in sweet and thick ruby.
It is not difficult to get North Indian food in Bengaluru. However, Chambal distinguishes itself by focusing on cuisines that have not yet been thoroughly explored.
800++ for two people. On Church Street
Email: firstname.lastname@example.org; Twitter: @rushmeee