Dal Makhani

To know the quality of an Indian restaurant, one needs to analyze the quality of Dal Makhani served there.

Why Dal Makhani… of all the available dishes why Dal Makhani… Well to start with Dal Makhani is the most sophisticated yet simple dish that Indian cuisine has to offer. The taste is subtle. Yet even if one ingredient is in excess or less that ruins it.

How to tell a perfect or near perfect authentic Dal Makhani from not so…

1. If mixed with Rajhma. Please leave the place immediately. The owner is a sham. He has no clue, what Dal Makhani is all about. It’s the biggest crime u can do to Dal Makhani. Mix it with rajhma
2. Real Dal Makhani is consistent like fresh cream. If you see water or liquid hmmm not cooked properly. Not good.
3. Red in color too much turmeric…Good color black grey with a hint of brown.
4. Taste hmmm subtle is the word.. Anything else not worth it.

5. Smell… like fresh makhan

Dal Makhani a dish from Punjab. It is cooked on low heat in an earthen pot for at least 12 hours. The earthen pot is important as it gives it a smoky flavor. And 12 hrs makes it just melt in your mouth

The best I have had was at Bukhara at Maurya Sherton delhi… But yet to come across the perfect one. I am sure there is a perfect bowl of Dal Makhani waiting for me somewhere. That is one more someday to look forward to…