Zaranj opened its doors way back in 1991 and emerged as one of the most coveted destinations for North Western Frontier Cuisine. Its twin sister Jong’s (served pan Asian cuisine), closed doors a few years ago but Zaranj continues to do regular business on signature platters of paneer tikka and machhli chaman (chunks of bekti cooked with dried fenugreek leaves), from its Chowringhee address. At one point, their food was spectacular, but the kitchen has changed hands over the years and old timers swear that things are not the same. Yet people return for old favourites such as the Zaranji raan (rum-spiked whole roasted leg of rum) and machhli Begum Bahar (bekti cooked in a tomato gravy flavoured with carom seeds); and the restaurant's signature Hyderabadi Gosht Biryani has its fans. Another fantastic dish on the menu is the sesame-studded murgh til tikka, easily one of their best.
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