Eating North Indian Food in Murray Hill - Manhattan, NYC

Then, we headed next door to Dhaba Restaurant, where they sell 250 items. It reminded me of an Indian dhaba and had a bar. After watching them prepare dishes in the kitchen, we started with some frothy rose lassi. Then, we had the tangdi kabab, which is a tangy, smoky, and spicy piece of chicken. I loved it with the mind and tamarind chutneys. The pahadi kabab is very spicy and contains tons of chilies. It’s the spiciest chicken I’ve ever had in my life! Next was the sarson ka saag, which contains mustard leaves, spinach, and cornmeal with makki da roti. It’s very creamy but is pure mustard leaves. The makki da roti is a thin, crispy cornmeal roti! The black pepper chicken is eaten with roomali roti, which reminded me of Armenian lavash. It wasn’t too spicy and was very creamy. Next, at Chote Nawab, a Lucknow-inspired restaurant, we had tunday kababi, kakori kababs, salmon tikka, Hyderabadi goat biryani, lachha paratha, and butter paneer.

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