Our menu for the day read like this:
Aloo methi corn tikki: this was nice and very home-y
Tawe di chappe: I liked them for what they were but felt the 'tawa' stamp was missing, no charring on the meat, it felt like the masala was applied on a broiled 'chaamp'. Chef explained that people preferred this variant and that charring was perceived as 'burnt food' ...sad!
Paneer Cholia: this is one dish that took me back to my mother's kitchen. I love chholia and this was a nice heartwarming dish to enjoy in a Hotel. I sometimes wish Hotels would go back into what we ate 25 years ago and avoid new age ingredients for the time being.
Chicken hara masala: though this dish was a quintessential 'saag chicken' I was expecting something else. I envisioned a 'hari chutney' chicken considering this was a summer menu. I enjoyed the dish but still hoped it was a tart, 'tez' chutney masala version!
Dal lashkar: the 'dal' was outstanding! I could taste the ghee, a few drops of lemon and this was 'dal' heaven! I had one whole extra roti just to have more dal!
Amritsari kulcha: these are never really bad, not even on the streets and yes they were good here too!
Atta pinni: I missed the 'atta' crunch in this, could have been roasted longer, but then again every kitchen does their own version, considering I am not much of a 'mithai' person, I ought to not comment this much!
Gur ki Kulfi: I was really looking forward to this, it tasted a bit 'Bong' and was a tad too pasty for me.
All in all I am glad the Dhaba is back, a la carte has plenty of promise so that's what I will be going back for. I loved the lounge feel and the service was excellent, which ultimately gives guests a superior meal experience, for which I thank The Claridges and the team at the Dhaba kitchen. A special mention for the welcome drink, it was exquisite, stuff I could drink all summer and spike every evening!