Barbeque Nation tries to keep its menu fresh, and they regularly have food festivals based on different themes. The latest one was the Royal Rajasthan Festival, which runs from 30 May to 11 June, and apart from their signature dishes, the restaurant is serving some dishes from Jodhpur, Jaipur, Mewad and more. We went for this festival and were pleased to see the décor done up in the same theme, with even the servers dressed in traditional Rajasthani attire.
We started with welcome drinks, which had a choice between Thandai and Aam ka Raab, both of which were tasty and refreshing.
For starters, the vegetarian section had Tulsi Chatri Tikka (mushroom tikka marinated with tulsi), Jodhpuri Paneer Tikka, Palak Papad ke Kebab, Ananas Anjeer ke Soole, Sangri ke Shaami, and Gola Kachori, apart from signature dishes like Cajun Spicy Potato and Crispy Corn. The dishes we relished most were the Palak Papad ke Kebab, which had a nice mix of spinach and crunchy papad bits moulded into a tikki and shallow fried, the Ananas Anjeer ke Soole, where the figs combined with their sweet-spicy marinade worked really well, and the Sangri ke Shaami, which were shaamis made with a traditional Rajasthani vegetable, mixed with spices, and had a very unique flavor.The non-veg starters had a selection of Shikari Tangri (chicken tangdi kebab), Charkha Murg (chicken chunks marinated in an herby green paste), Rajpootana Seekh (soft, succulent mutton seekh kebabs), Raamgarhiya Macchi, Lehsooni Jheenga, and Wings Chatkari Masala. Our favorites were the Charkha Murg and the chicken wings which were coated in the most delicious sauce made with red chilies.They also had live counters serving up different types of chila (paneer, vegetable, shahi dry fruit), and a counter for the famous dish- Dal, Baati, Churma, which was nicely done, though the baati could have been a tad softer.Though we were quite full already, we made our way to the main course section, which had two soups- Makai ka Raab, Pudina Murg ka Shorba. The chicken shorba had delicate flavors and was super-tasty.
The vegetarian section had Laal Mirch Paneer, Jaipuri Palak Chole, Hing Jeera Chatpata Aloo, Mangodi Kadhi, and Sev Tamatar ka Pulao, apart from the regular mixed veg and Dhaba Dal. The paneer had a nice red color and beautiful flavor from the deghi mirch, and the Mangodi Kadhi was really well-made, with a thick, tart kadhi. But the potatoes didn’t have much taste.The non-veg section had Laal Maas, Junglee Kukkad, Mewadi Macchi, Safed Maas, and Kacche Aam aur Murg Biryani. The biryani was nice, but the laal maas could have been spicier to reflect the original recipe. But the Junglee Kukkad was really flavorful.Making our way to the dessert section, we tried the Gulab ki Kheer, Gond ka Halwa, Mawa Dry Cake, and Mango Shreekhand, apart from the regulars like Gulab Jamun, Phirni, Chocolate Pastry, and ice-cream. And of course, no visit to Barbeque Nation is completed without hitting the kulfi station, where we tried the mango and the malai kulfi.Overall, it was a pretty good experience, and the service was, as always, prompt and courteous.
Location: In Barbeque Nation’s 11 outlets in Delhi-NCR region (Connaught Place, Jangpura, Saket, Vasant Kunj, Pitampura, Janakpuri, Vivek Vihar, Noida, Faridabad, Sohna Road and Sushant Lok)
30 May to 11 June