Dining out in the nineties meant a fine dine Indian place with all frills and fancies, smartly dressed servers, decked up tables and well plated meals. Nostalgia struck as I was walking into Diwan, the hospitality is impeccable. Diwan started in the US around 1980s and they have finally opened a store closer home with a sprawling, fine entrance. They have also recently opened a new brand – Talli Singh – lounge beneath the fine dine, Diwan. The insides are dawned with beautiful lamps, and a well lit dining space overlooking the bustle of the night at Sector 29.
We started with some fine explosions by their mixologist. Green apple Martini and Beetle leaf Mojito. I have taken such a liking towards Paan flavors with the amazing cocktails these days. Another fine one done.
We also tried the orange spice martini and orange beach, with were both again splendid.
We started with the vegetarian kebab platter – bharwaan aloo, paneer tikka sunheri, malai broccoli and bharwaan khumb. The roasted marinated mushrooms were marvelous and flavorsome. The paneer tikka was soft and nicely dowsed with spices, the paneer stuffed in the bharwaan aloo could have been better. The malai broccoli, undoubtedly made its presence felt by the its inherent crunch and rich flavors.
The non-vegetarian kebab patter came with mutton seekh, tandoori murgh tikka, malai murgh tikka and fish tikka. Both the chicken tikkas could have been more juicy and tender. The mutton seekh was finely ground and the fish tikka, very fresh and palatable.
Mountain lamb chops – well marinated, creamy and very palatable.
Starting with the lavish main course – dal makhni, kadhai paneer, butter chicken, khumbh Hara piyaaz and Diwan’s special mutton curry with Chur Chur naan and mirchi parantha.
What I loved from this ensemble was the flavoursome mushroom, the creamy, slightly sweet butter chicken and Diwan’s special mutton curry. Both the breads were excellent, the Chur Chur naan especially stood out.
We rounded up our rounded bellies with a delectable spread of Indian desserts – rasmalai, phirni, shahi tukda and gulab jamun. The shahi tukda should have been a little more crunchy but otherwise everything was spot on.
Visit Diwan for their splendid service and exemplary Mughlai preparations. What not to miss at Diwan? Their vegetarian kebab platter (surprisingly vegetarian platter), butter chicken, Chur Chur naan and Diwan’s special mutton curry.