Dhaba Estd 1986 Delhi by Azure Hospitality opened its second outpost in Bangalore. The award winning Dhaba deliciousness carried forward the thirty year legacy with its 9th outpost in India. Chef Ravi Saxena expertly helms the Dhaba kitchen narrative recreating its legendary signature recipes bringing forth the best of highway cuisine and North Indian cuisine concepts. At Dhaba Estd 1986 Delhi, one not only experiences fabulous Dhaba food but from the moment you enter till the time of your exit, the ambience recreates unparalleled highway eatery nostalgia.
Spread across 4,730 square feet, Dhaba Estd 1986 Delhi presents the quintessentially kitsch Dhaba look with a native soul and a modern outlook. Food menu at Dhaba sees a makeover this year as does the restaurant-dining ambience. Each Dhaba is designed to take you through an ode to the Indian highways that have always served as fantastic food memories for everyone at different points in their lives.
With kitschy collages and hand painted small town shopkeeper shutter along with vintage posters, the décor is a nod to the retro India of the 80s and 90s. With a buzzing atmosphere, this colourful outlet is now the city’s business district’s premiere Desi Punjabi food offering.
Striking folksy artwork is displayed on the walls along with signature Dhaba posters completing the eclectic aesthetics of the 120-seater restaurant. The ambience effortlessly infuses the excitement of a highway meal; and in fact, takes it up a fair few notches! The creative chaos of colours, quirky desi quotes revival of vintage Bollywood posters add to the overall dining experience. The essence of Dhaba at Marathahalli, like any other Dhaba is ‘going back to the roots’ with nostalgic elements like Goldspot, Doodhwala, dabbas which are sure to take us back in time. To make sure customers have a good time the restaurant also has a stage for live performances to make your visit pleasurable and fun.
The private dining area is the highlight of the restaurant which is designed like an Akhaada for Pehelwans as seen in the villages in North India. The bar counters are made of recycled doors to illustrate “an old school meets modern” twist.
But the real highway magic takes place in the kitchen which carries the legacy of almost 30 years. With signature recipes since 1986 like the Palak Paneer ki Seekh, Balti Meat, Chitta butter chicken, and the new experimental Highway Specials, there’s a whole lot of new and old dishes for everyone to try. But also, this festive season, Dhaba Estd 1986 Delhi is celebrating everything that makes winters so special by introducing its new limited menu.
Highlights of the New Menu
As Dhaba Estd 1986 Delhi makes new pit stops, what remains same is the quality and consistency of the food. While working on this menu, Chef Ravi Saxena has put particular emphasis on the fact that Dhaba is all about originality and authenticity in taste.
The new menu is divided in two sections : Recipes since 1986 and Highway Specials.
Both the above categories are further divided into Tawa, Tandoor and Patila sections each.
RECIPES SINCE 1986 – are age-old formulas tested and served at Dhaba since it was born.
From the Tawa section under Recipes since 1986 we have Tandoori Bhune Aloo which is tandoor roasted baby potatoes, shallow fried and tossed with spices, onions and saunth chutney and the traditional Veg Galouti which is slow cooked vegetable kebab flavoured with cinnamon and black cardamom for the vegetarians. For the non-vegetarians we have Galouti Kebab which is slow cooked chef’s special spice infused melting minced lamb kebab; Amritsari Macchi made with gram flour coated fillet of sole fish with prominent flavour of “ajwain” seeds and Chicken Tak A Tak made with succulent boneless cubes of marinated chicken cooked with onion,tomatoes and spices.
From the Tandoor section under Recipes since 1986 we have Amritsari Kukkad made with chicken marinated with curd and has a dominating smoky flavour of ginger and garlic; Tandoori Prawns made with succulent and juicy prawns in yellow chilli and curd marination; Tandoori Dhaba Raan made with lamb marinated overnight with spices pounded in cast iron “imam dasta” and Highway Chicken Tikka made with spicy boneless morsels of chicken with red chilli flakes for the non- vegetarians. For the vegetarians we have Tandoori Bhuni Sabziyaan made with yogurt marinated vegetables with hint of ajwain and Dhaba Paneer Tikka made with mildly spiced chunks of cottage cheese flavoured with premium saffron.
From the most loved Patila section we have our signature Chitta Butter Chicken made with chicken marinated with curd and spices, cooked in tandoor and finished in creamy onion and yogurt gravy flavoured with Kasoori maithi; the quintessentially famous mutton curry of Dhaba – Balti Meat and Butter Chicken 1986 made with boneless morsels of chicken tikka simmered and finished in creamy tomato gravy under the Recipes Since 1986 section for non-vegetarians. For vegetarians we have Lahsooni Palak made with fresh spinach puree sautéed with garlic and finished with hint of butter and cream and whole red chillies; Paneer Makhan Maar ke which is cottage cheese simmered and finished in creamy tomato gravy and Kanastari Baigan Bharta which is our signature preparation of eggplants cooked in tandoor, mashed and finished with royal cumin, tomato, ginger and green chilli. Daal Dhaba, Chitti Aloo Gobhi and Amritsari Chole are age old favourites from this section.
HIGHWAY SPECIALS – are more experimental, innovative dishes for the ones who want to experiment beyond the traditional.
The Highway Specials under Tawa section has Mushroom Hara Pyaza made with fresh button mushroom tossed with onions, tomatoes and fresh green spring onions; Bhindi Masala which is lady’s fingers tossed with onion, tomato and tangy spices; Paneer Tak A Tak made with, soft morsels of paneer tikka tossed on tawa with onion, tomato cubes and spices for the vegetarians. For the non-vegetarians there is Murgh Seekh Tawa Masala made with diced chicken seekh kebab tossed with ginger, garlic and onion tomato and lemon juice; Mutton Tak A Tak made with boneless chunks of marinated lamb with onion, tomatoes and fresh green chillies; Punjabi Kukkad Masala made with spicy chicken joints in thick tomato and onion gravy cooked on cast iron tawa.
The Highway Specials under the Tandoor section has dishes like Palak Paneer ki Seekh made with minced cottage cheese and spinach, blended with homemade spices and cashew nut, skewered and cooked in tandoor; Khade Masale ka Paneer Tikka made with cottage cheese cubes marinated with whole spices & onion tomato paste; Achari Soya Chaap made with soyabean chops tossed in special “achaari marination” for the vegetarians. For the non-vegetarians we have Murgh Malai Tikka which is tandoor cooked boneless chicken marinated with ginger, garlic, cream and hint of cheese; Sunehri Murgh Seekh made with Mildly spiced chicken seekh kebab, coated with egg white. Other favourites from this section are Mutton Seekh Kebab and Macchi Tikka.
Under the Highway Specials from Patila section, we have Tiffin Chicken which is Chef’s special recipe of home style chicken served in traditional two tiered “tiffin” with ajwaini paratha; Mutton Tariwala which is our own Dhaba highway special mutton curry with a blend of home blended spices. The original Bhatinda Chicken Curry, Rarrha Gosht, Adraki Bhuna Gosht, Dhabe da Chicken Curry, Dhabe da Chilli Chicken, Punjabi Kadhai Jheenga and Ajwani Macchi Curry are some of the other must-try dishes from this section.
A great deal of effort has also gone into ensuring that we have enough and more variety for vegetarians, hence one will see a lot of options to pick what suits the palate. For vegetarians, this section offers quite a lot of options like Amritsari Aloo Wadi which is Potatoes and fried lentil dumplings simmered in tangy gravy; Nutri Saag Paneer made with soyabean nutrella, paneer and hint of spinach cooked Punjabi style; Daadika Dhania Aloo which is Grandma’s tradional recipe of potatoes tossed with cumin, turmeric, green chilli and fresh coriander; Zafrani Malai Kofta Curry made with cottage cheese dumplings filled with dry fruits, simmered in light saffron flavoured gravy; Khumbh Matar made with fresh button mushroom and green peas cooked with spices and onion tomato gravy. Other vegetarian options from this section are Matar Paneer, Tiffin Paneer, Kadhai Paneer, Paneer Makhan Masala, Rampuria Dum Aloo, Aloo Gobhi Tamatar Masala, Kadhai Babycorn Mushroom, Subz Patiala and Pind Wali Dal Tadka.
One can’t miss the sweet endings while in Punjab, and we’ve got some amazing new flavors to satiate your guilt trips! End your meal on a sweet note with options like Badam Halwa, Rabri, Gulab Jamun, Rasmalai and Kesri Phirnee.
Dhaba is all about fun times and great food in true Punjabi style- so don’t hold back, roll up your sleeves and as we say, enjoy swag anusaar!
About Dhaba Estd 1986 Delhi
Born in the famed Claridges Hotel on Aurangzeb Road in Lutyen’s New Delhi, Dhaba was established in 1986 as India’s original highway eatery. Now as we enhance the brand and grow internationally, we have created a new identity for ourselves, one that keeps our history and legacy alive, yet one that is forward looking as we continue to expand our footprint and promise of authenticity and quality.
Given a shot of new age fun and kitschy interiors with the legendary classics on the menu along with some nouveau beauties – Dhaba is set to recreate the same magic again – but with more full-on Punjabi flair. Louder/brasher… you get the drill!
One wouldn’t just find a bar at Dhaba but a complete Theka, which apart from being fully stocked, boasts of signature cocktails.But the real magic takes place in the kitchens that offer a selection of dishes brim with authentic flavours of North Indian road trips.
Address: 1st Floor, NTR Royal Plaza, Home Building, Outer Ring Road, Marathahalli, Bangalore
Timing: 12 – 3.30 PM & 7 – 11.30 PM
Credit cards accepted: Yes
Average meal price for two: 1400
Alcohol served: Yes
Corporate Chef: Chef Ravi Saxena
Promoters: Rahul Khanna, Kabir Suri/ Azure Hospitality