We are on the last leg of the Holy Month of Ramzan. Iftar or the breaking of the fast for the day has become a great way of bringing multiple communities together, over food. It is that time of the year, when iftar stalls are set up next to popular mosques in the city and people flock to them. Bangalore sees some wonderful food at Mosque Road in Frazer Town, the Mosque in Koramangala and the Masjid-e-Bilal on Bannerghatta Road. However, if you would like to avoid the crowds and indulge in some Iftar special dishes, here is where you can go and what you can eat.
Haleem – This mutton, wheat and pure ghee laden dish is the love of labour. Pounded meat, cooked overnight to a creamy consistency, topped off with caramelized onions and ghee, this is one dish that can be eaten as is, or with bread. The Punjab Bistro is currently having a haleem festival where there is even a version with vegetables.
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Kebabs – The range of kebabs available during Ramzan is perhaps unparalleled. From poultry to meat to seafood and even vegetarian kebabs, there is so much to choose from. The range of marinades are plenty and the tandoor or tawa do full justice to them. A great place to indulge in some kebabs is at Punjab Grill where you can have the entire range come to your table. An earthier option is to indulge in kebabs at Chichabas in Frazer Town.
Biryani – Now, of course, we know that India has so many varieties of biryanis. In fact, in a city like Bangalore, the mix of cultures around have brought in every conceivable kind. But if you are looking for a great version of Biryani, then the Dum Mutton Biryani at Kebabs and Kurries – ITC Gardenia is definitely one to try. For a more rustic Karnataka style Donne Biryani, you can reserve at a seat for yourself at Sanadige of the Goldfinch Hotel.
Nalli Nihari – What can be more delightful than a bowlful of Nalli Nihari, cooked overnight, dripping with delicious spiced fat. A thick roti to go with it and you can be very well sorted for the day. Of course, the Niharis of the bylanes of Delhi may not be what we get in Bangalore but the version that you get at Baluchi, at The Lalit Ashok is definitely one you want to try.
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Bheja Fry – Now here is a dish that finds itself being served with rotis, with spicy masala, and sometimes even stuffed into samosas. Any way that you prefer this soft-as-cotton-candy dish, you will absolutely love the way it is served at Karama in Frazer town.
Patthar ka Ghosht – Yes, watching those stones being fired up and all those well-marinated meats being cooked and basted on them at the street iars is a pleasure in itself, but sometimes you want the comfortable environs of a good restaurant to enjoy these in. If you happen to be at Chichabas and Punjab Bistro, then this is definitely a dish you will want to get off their menus.
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Ruth Dsouza Prabhu has been a media professional for 18 years now, across multiple platforms. As a passionate F&B writer, she has interacted personally with internationally renowned names such as Marco Pierre White, Janice Wong, Chef Vivek Singh, Chef Vikas Khanna, Madhur Jaffrey, the late Tarla Dalal and many others for her stories. A highlight has been personal interviews with all three of the celebrity judges on Masterchef Australia. She is on several jury panels of food and beverage awards, is sought after for opinions in the field by publications and has her work published in well-known names such as The Hindu, Firstpost, HuffPost India, Condé Nast Traveller, NatGeo Traveller among many others.
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