Address: Mayajaal Multiplex, Kanathur, Chennai, Tamil Nadu, India
Time: 12 Noon to 12 Midnight
Meals for two: Rs. 600
Cuisines: North Indian
Facilities: Breakfast, Home Delivery, No Alcohol Available
Bhangra, Kanathur, Chennai North Indian Restaurant: Decor
Located at the back of Mayajaal, Bhangra has a decided advantage: plenty of parking space, weekends included. I like how the restaurant has tried to replicate a Punjabi dhaba in Chennai, and has managed to carry it off, complete with steel cutlery and crockery. Wooden tables and sensible flooring compliment the lively frames, making sure diners never forget they’re eating Punjabi food at a place called Bhangra. I like the comfortable cane and jute gar den chairs, too.
Bhangra, Kanathur, Chennai North Indian Restaurant: Food
All cooking staff are from Punjab, I’m told, as I sip on my freshly squeezed Ganne Ka Ras, made on the premises. Light, and refreshing, it has the signature dash kala namak, ginger and a little bit of lime. I finish it in three long glugs as this is exactly what I need on this hot, humid day. In its wake, equally cool and served in a glass tumbler, the thick, sweet lassi is topped with a swirl of rose syrup. Nice. But lassi is lassi, I think as I spot some food coming my way. Paneer Tikka. Chunks of them. The paneer is soft and has soaked in the marinade, quite happily. I like the fragrance of mustard oil and the blackened edges from the tandoor. A bite of the tangy, chilli-powder-sprinkled onion slivers along with one of the tikka adds a different dimension. Green, spicy and coarsely textured the Hara Bhara Kebab is not afraid to show its rustic flavors. A dip in the fresh green mint chutney is not entirely necessary for this one but does give the kebab an added twist. My next choice is the Mutton Seekh Kebab. It holds a milky, ghee-wala fragrance. Mild, this one literally melts in the mouth. Almost shyly, the jeera and garlic flavors show up, letting me know they’ve contributed, too.
A huge Amritsari Kulcha, stuffed with aloo and paneer, tastes divine with the Chole. Perfectly cooked, they have the distinct tang of anaar dana. “Not for my chefs the local imli. I have to get my pomegranate seeds from Dilli”. says Navtej, who owns the place and can be seen here every single day.
For dessert, the Moong Dal Halwa, a grainy golden-brown mass, glistening in ghee and hiding a few almond crumble surprises, wins my vote.
Bhangra, Kanathur, Chennai North Indian Restaurant: Plus And Minus
While Bhangra’s chef has the vegetarian food down to the last detail, some of the non-veg dishes need attention.