MANNARANGI the tasty Indian Food

Looking for a Lounge with Hookah, Good food and Great music well then, your search is over cause MANNARANGI is the perfect lounge with the perfect combination for you. When you enter the place, you get a vibe of Arabic theme as the interior is based on it. A spacious place with good amount of sitting along with a Dance Floor too. Due To the Covid-19 restriction I was not able to make a visit at the place however the Restaurant was generous enough to deliver the Dishes in hygienic condition to my Place. They provided me with 6 different dishes of which I shall give my review and verdict.

BHATTI DA MURG TIKKA

This is a tandoori chicken dish but with a twist in taste. The Chicken is well marinated in a marination of hung curd, turmeric powder, dhaniya powder, garam masala, yellow chilly powder salt, ginger, garlic paste and lemon juice and kept over 5 hours so that the chicken flesh absorbs the flavor. Then The Marinated Chicken in cooked over 15 mins in Charcoal grill or Oven until done. On the first bite you can feel the flavor burst in your mouth. The Chicken was juicy and tender as the flesh would easily peel off the bones. A perfect starter dish to start your meal. If you are a Fan of Tandoori dishes I would recommend you to try this style of chicken.

MURG KE TIKKE

One of the oldest and traditional tandoor dishes of Indian and Arabic Cuisine is Murg Ke Tikke. This is a Famous Dish among the North Indians wherein boneless Chicken pieces are Marinated in a Spicy marination of Chilly powder, garam masala, salt, ginger, garlic paste. Then Cooked in a Charcoal oven over 10-15 minutes. The Chicken is Spicy to taste and Juicy too. This dish goes very well with a mint sauce or Chutney. If your visiting this place then it’s a must have dish during your visit.

CHICKEN CAFREAL

Chicken Cafreal is a Goan-Portuguese dishes which has been a traditional dish of the Goan cuisine over the years. This dish is made of two main parts, first is the chicken cooked in a Minty green marination and deep fried potato fries. The Marination is a mixture of Coriander leaves, Green chillies, Ginger and garlic paste, Ground turmeric, Whole spices like peppercorn, cinnamon, cloves, cumin seeds and Poppy seeds. To give the dish a Sourly taste its added with Raw lime juicy. The chicken was well cooked over a pan with less oil. The unique sourly taste of the chicken was noticeable and the chicken was tender enough to enjoy it. The Dish could have been made more dry instead of gravy like, Still I did enjoyed the dish in its own way.

OLD DELHI BUTTER CHICKEN

Butter Chicken is one of the Oldest and tastiest dish of the Indian Cuisine with different places having their own style of cooking it. Similarly the difference between a Butter chicken and Old Delhi Butter Chicken is mainly because of the Butter used in cooking. The Delhi cooking style uses an unsalted butter which is white in color in turn highlighting the taste of the curry more compared to curry made in salted butter. This dish was nicely prepared in a Tomato Gravy infused with cashew nut paste giving it a slight tangy taste with a nice soft and tender chicken pieces.

CHICKEN GHEE ROAST

Chicken Ghee Roast is a Traditional South Indian dish with the right balance of spices and chilly powder. This is a Very complex dish to make. The chicken is first cooked in Ghee and then the Onion is cooked separately in which grounded spices and chilly powder is added. The entire mixture is then added to the chicken and cooked until the chicken is tender. This is basically a dry dish but at this restaurant I was given a gravy version of this dish. This was something new for me, yet it retained the taste of the Traditional dish. If you are a South Indian Cuisine lover then do, try this dish once.

HYDERABADI MURG BIRYANI

Biryani is one of the Most difficult and complicated dish of the Indian Cuisine and Hyderabadi Murg Biryani is a Step over it. The difference between the Murg Biryani and Hyderabadi Murg Biryani is mainly in the blend of the spices used. First the Chicken is semi cooked in a Chilly coriander mixture paste and South Indian Spices, which is the added to a earthen pot along with Basmati rice, caramelized Onions and Whole spices. The Pot is then covered with dove and cooked on charcoal grill for a good 2 hours. I received a similar style of biryani with the right amount of spices and rice which gave a mouth water fragrance to the dish. The chicken was infused with the flavors of the spices and tender enough to feel the taste. I would definitely recommend this dish to try for.