Nalli Nihari
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Food Story – A Delicious Story Indeed

If you’re a foodie and are bored of going to the same kind of places in the city, worry not, because with the opening up of Food Story you definitely have something exciting to look forward to! Lined up against the bunch of places at City Point on Dhole Patil Road, the first look of the place brought up three words in my head – sophisticated, minimalist and inviting. With the use of two major colours for the interiors, grey and white, the ambiance is simple and boasts of exquisite lighting on the ceiling as well as the walls.

The moment we entered, we were very sweetly welcomed by Master Chef Shaikh Arif Ahmed. He presented me with one of the chef’s special cocktails, the coriander and chilli daiquiri, while my friend had a Kiwi Passion mocktail. Both the drinks were really tasty and refreshing! You’d think that the cocktail would be spicy but it had just the right chilli aftertaste, making it perfect. The kiwi mocktail consisted of fresh kiwi and was delicious.

Chilli Coriander Daiquiri and Kiwi Passion
Chilli Coriander Daiquiri and Kiwi Passion

 For starters, we had the Shikampur and Murg Seekh Gilafi for non-veg, and Subz Navratan Kebab, Paneer Lahori Tikka, Malai Broccoli and Tandoori Bhara hua Kumbh for veg. My personal favourite in non-veg was Shikampur, which was essentially a Deccan specialty with meat pounded and stuffed with hung curd, and then pan fried. The meat was soft, very well cooked and literally melted in my mouth the moment I ate it. For veg, my personal favourite was the Bhara hua Kumbh, which was mushroom, stuffed with cheese, spinach and nuts. This was not only my favourite but also one of the best veg dishes I have ever tasted! The mushroom, cheese and spinach went so well together that I could have easily stuffed myself with more helpings of that, had it not been for so many other choices of food. Among the rest, the paneer was soft and really well prepared, the Navratan Kebab, I’d say, was an interesting combination but did not quite appeal to me, and the broccoli was good, but nothing extraordinary.

Assortment of starters
Assortment of starters

For the main course, we decided to call for the Nalli Nihari, Dal Makhani, Butter Naan and the Mutton Gosht Dum Biryani. Succulent and extremely soft, the mutton in the Nalli Nihari melted just as well, but what was even better was the curry it was cooked with. Creamy, with just the right amount of spice and extremely flavourful, the curry could easily be my favourite food on the table. With all the meat in my stomach, I almost made up my mind to skip having the Dal Makhani, but was more than happy when I didn’t. A preparation that was cooked overnight, the Dal Makhani had just the right amount of butter and was also, one of the best I have ever had. We had both these dishes with the Dum Biryani, which smelt as good as it tasted, and was served in a specially covered bowl.

Gosht Dum Biryani
Gosht Dum Biryani

To complete our elaborate meal, we got ourselves some dessert – Gil-e-firdaus and Qubani ka Meetha. Prepared with milk and pumpkin, the Gil-e-firdaus is like delicious pumpkin kheer and gives an entire new perspective to pumpkin! The Qubani ka Meetha was an Indian dessert made with apricots. It was a little too sweet, and had a caramel-like aftertaste to it, but was really tasty nonetheless.

Gil-e-firdaus and Qubani ka Meetha
Gil-e-firdaus and Qubani ka Meetha

Overall, I think the food makes for a good story and it’s a delicious story indeed. So if you haven’t tried this place yet, you definitely must!

This article was originally published on The Punekar.

P.S. This place has shut down now.

Karishma Rajan

The founder of The First Fork, Karishma likes to live in the moment and take life as it comes. Originally from aamchi Pune, she is swalp Bangalorean at heart and loves the Mumbaiya energy! Biking adventures, good food and inappropriate humour are things that get her going and she fantasises about going hitchhiking around the galaxy one day.