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Wednesday, May 4, 2011

Makkhan Marke

If you are hungry and if you need some real good authentic Punjabi food, then head straight to Makkhan Maar Ke.

This three-year old food joint is situated on the main road of Baner. It gives you taste of kebabs hot in the tandoor lying side by side with fresh rings of tomatoes and onions, urging you to step into a typical Punjabi restaurant.

Started by an engineer Piyush Makharia, with a distant dream of serving hot piping food to the now growing Baner and Balewadi residents, Makkhan Maar Ke seriously believes in giving you asli cheez.

If you are crazy about the atmosphere, it may not please you but at last the verdict will be given by your taste buds. One can explain this food joint as repeat customers’s paradise. Makkhan Maar Ke is a name that cropped up while thinking of giving quality and richness of the food. The cooks prepare most of the dishes in pure white butter, which is thick and rich and luscious. To believe the staff, do try out the Dal Makhani, (Rs 120) which is lip smacking or even the butter chicken in thick rich gravy.

“If you love to follow a course meal then we would recommend the Jehangiri Murgh Shorba (Rs 70) or for the vegetarian Dal Palak shorba (Rs 50). Our speciality is mostly in kebabs besides the gravy dishes so try out our Sharabi Kebab (Rs 190), chef's special Ramgarh ke Sholay (Rs 200), Shikampuri Kebab,” said R. K. Deepak, manager of the food joint.

In the Veg section, any of the Dhingri kebabs will make your mouth water. The owner mentions that they have tried to create their own flavours to the authentic dishes like their fastest selling and signature dish is Dungerwali Subzi which has a subtle charcoal flavor and the Dhaba Tamator which is slight gravy tomato and onion vegetable (Rs 140).

If you wish to carry this taste to your home, then thick lassi and chaas will help you relish the richness of the gravies and one could finish of your meal with a phirni (Rs 80) or an excellent perfectly consistent Rabdi (Rs 70) or a Kulfi Falooda (Rs 60).

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