Originated from Persia, a word – Mezbaan means a host of a feast for various occasions in Islamic Culture. A large number of meals are cooked for a gathering of 100s of people in Mezbani (an arrangement of the feast). So whenever ‘Mezbaan’ is mentioned, a large amount of Mughlai or Sultanate meal should flash before eyes. The rich and spicy gravies, aromatic Biryanis, and hot and soft Tandoori Rotis are always a part of Mezbani. Since Mezban is traditionally about hosting a feast for a large gathering, an eatery with the same name should produce the dishes with larger quantity to reflect a true meaning of a name. Mezbaan, a food delivery service in Abu Dhabi is true to the purpose of the title – Mezbaan.
The Awadhi, Mughlai, and North India dishes are deliciously prepared in this eatery. Fulfilling quantities of meals, finger-licking taste, fair prices, and apt delivery timing makes Mezbaan a must-try delivery service during Lockdown. Smoky and properly cooked Kababs* with fresh dips and salad are a crave-worthy Appetisers; the large quantity gratifies the appetite.
The onion and tomato are extensively used ingredients for Mughlai and Indian gravies. The North Indian cuisine is influenced by Mughals, due to their long period of invasion in Delhi and Punjab regions. Mughal Kings invented many of the curries using the Indian spices and Persian cooking techniques. Chicken Patiala is a classic take on Mughlai curries with local relevance to the palate. Traditionally, with rich onion-tomato based buttery gravy laced with chicken wrapped with an omelette, Chicken Patiala cooked in a pot and served with Tandoori Roti (prevalent in the Punjab of India and Pakistan). Mezbaan replaces the omelette with boiled eggs in Chicken Patiala, and this alteration makes Chicken Patiala better than the original recipe; extra softness in gravy due to boiled eggs is impressive. Chicken Patiala should be on your to order list from Mezbaan.
Apart from gravies and Tandoor Appetisers, the Biryanis and Kachori-Sabji are recommended. Flaky Kachori with Chole gravy (a recipe inspired from Banarasi Kachori-Sabji breakfast) is excellent and can be chosen for typical Indian savoury breakfast. Chaas- spiced buttermilk with a hint of Jeera and Hing is sweet digestive drink after the massive and unresisting meal of Mezbaan; drop in a shopping bucket while ordering it from Zomato.
Kheer, a dairy-based dessert from India, is ideally flavoured with saffron, cardamom, and raisins. Since Rice or Vermicelli, Milk, and Sugar are devoid of flavours, garnishing or adding any flavourful ingredients is recommended to satisfy the sugar cravings. Mezbaan’s Kheer is loaded with dry-fruits and laced with cardamom, and the clay container’s earthy note to it is bliss. It is pleasant to have Kheer delivered in Clay container to experience the taste of ingredients of Kheer in unaltered form.
Try the various facets of Mughlai and North Indian cuisines of India through Mezbaan with a feeling of Mezbani, be my guest.
*It is essential to marinate the meat properly with spices and oils overnight or for a couple of hours in case of chicken, at least. Marination develops the heat in meat and softens the flesh, which is easy to cook in Tandoor. Chicken is skewed and exposed to direct heat in Tandoor where flames burn the marination, further prepares the softened flesh, and smoke of fire coats the entire combination with aroma. When you eat Tandoori Chicken or Barbecued meat, burnt marination, soft flesh, and smoky note to the combination should be checked to verify proper cooking of Kababs. In the case of Paneer, the penetration of spices to the core of Paneer is unlikely. However, the freshness of Paneer and burnt spices on it makes Paneer Tandoori worth enjoying. Vegetable emits the flavours upon direct heat and smokiness infuse those flavours to your palate.
Average Cost: AED 95 for two people (approx.)
Location: Downtown Abu Dhabi
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