This story begins a long time ago, when an enterprising man started a little restaurant near the foothills of the Himalayas that quickly took the area by storm. The USP of this iconic place? It had just one item on its menu; Cream Chicken. As time passed, the restaurant expanded both its menu and its reach as outlets opened up across the globe, yet its tradition and roots both remained sacred. We recently attended a tasting session at this proudly Punjabi restaurant that opened the doors to its first outlet in Dubai in December 2015.
Drinks:
Appetizers:
- Kalmi Kabab: Chicken thighs marinated in cream & cashew paste, cooked in a clay oven
- Fish Irani: Boneless fish chunks marinated in cashew paste
- Chicken Lasooni Tikka: Marinated in cream & garlic paste
- Paneer Tikka: Cottage cheese chunks marinated in traditional Tandoori masala & roasted in a clay oven
- Tandoori Mushroom Tikka: Mushrooms with diced onions, tomatoes and capsicum marinated in Tandoori Masala and cooked in a clay oven
While one half of Stamps and Stubs loved the delicately delicious Fish Irani, the other couldnât get enough of the Chicken Lasooni. The Kalmi Kabab together with the vegetarian tikkas rounded off the scrummy array of starters!
Desserts
- Gulab Jamun
- Moong Daal Halwa
Despite being full, we managed to open up our dessert stomachs to indulge in Chawlas2âs scrumptious desserts. Who can resist some satisfying Gulab Jamun regardless of how full you are and we truly loved the ones at Chawlas2! As far as the other sweet treat goes, Moong Daal Halwa has always been a Mom-made dessert that weâve eaten lots of growing up and continue to even now. Itâs something weâve hardly seen on menus or rather hardly ever ordered while eating out because well, we have access to it at all times! But let me tell you, the Moong Daal Halwa at Chawlas2 is a must have and got us all wistful and reminiscent about how much we loved this treat when we were growing up.