Butterly Yours

On the busy Baner Road,this little restaurant attracts attention just with its name.

On the busy Baner Road,this little restaurant attracts attention just with its name. Once you enter Makkhan Maar Ke,leave ‘calorie-consciousness’ at the door. The interiors are simple,painted anew in ochre and creamy white. Even in the early evening hours,there’s a rush of families and groups of youngsters. They don’t seem to mind that the tables aren’t too spaced out.

The aroma of butter chicken penetrates the air. It’s the fastest selling dish here. We make a mental note to include it in the order. Starters first. The Saunfiya Dhingri,which has a little chef-hat sign by its name on the menu,is our vegetarian pick. Herbed Tangdi is also recommended. We also call for the Ramgarh Ke Sholay. The restaurant is built on two levels. The higher level can easily seat a group of 18-20 people and is mostly used for private parties. Downstairs,32-34 people can be served at one time.

It is a busy place but the service is prompt. Our order arrives in a few minutes,and comes with a trail of steam behind. The Saunfiya Dhingri receives full points. The mushrooms are generously stuffed with cheese. The marinade of saunf and cream makes it melt in the mouth. The Herbed Tangdi is an unusual dish too. It’s an Italian-Indian mix. The chicken leg pieces are tandoor-cooked and have distinct flavours of Italian herbs oregano and basil. Ramgarh Ke Sholay,described as the King of Kebabs in the menu,lives up to its name. It has spicy pieces of chicken rolled in yoghurt,ginger-garlic and tandoori garam masala,which leaves the lips smacking. The Kakori Kebab,a Chef’s special that arrives on a skewer,is well worth a try too.

The main course is Butter Chicken and Dungerwali Subzi with butter rotis. The Dungerwali Subzi has a smoky taste to it. The assorted vegetables come in a rich,onion-based gravy. The Butter Chicken,the most typical Punjabi dish,is rich,creamy and mildly sweet. A must-try if you love it.

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