On a good day, it can be very good, celebrating as it does the food of Punjab: rustic, hearty and appealing. The standouts on the menu include the 'Beetroot Kanji' (which has a longer season than black carrots), 'Salmon Tikka' and 'Rahra Meat'. Vegetarians are looked after too, albeit not with the same enthusiasm as their meat-eating counterparts: 'Rawalpindi Chana' is standard issue chana without the bells and whistles of, say, kadhai murgh.
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