The tasting invite for a blogger's table was extended by the TGD consultants. Khiva is a fine dining restaurant and having opened its door to Pune last year - it has left quite an impressions on the foodies of the city.
I had an excellent experience, the last time I was here about 6 months ago.
This time I was aiming to try only their vegetarian delicacies and I was excited to see how the dishes turn out to be.
I had these details on my last blog too, yet to recapitulate the one of the stories behind the history of KHIVA.
KHIVA is actually a small city located in Uzbekistan, established in the beginning of the Christian era.
KHIVA is a city of rugged people.
There are various stories establishing the name of the place - one such story was that: the travelers having drunk the water from the city would exclaim with "Khey Waah" - which was eventually shortened for KHIVA.
They specialize in Royal Frontier cuisine. the Bukhara cuisine hailing from the North Western Uzbekistan with dishes cooked with their superior quality in house ingredients.
The rugged terrain look has been imparted to its plush decor - the Arabic music playing gives a feel of the total ambiance.
Without much ado, jumping straight to the food.There was a set menu for the blogger's table.
First to be served were the NAMAK PARA with a combination of spicy dips in mint, chili tomato,tamarind,mayonnaise and cheese. A nice time killer.
The vegetarians were hit off with the SUBZ LACHEELA KEBAB - an assorted vegetable kebab which was coated with fried vermicelli - way too crispy and a tad bit oily. The kebab was nicely done, yet lacked a charm for this beautiful looking dish.
The CHEESE KURKURE was a form of a spring roll with stuffing of minced mushrooms and melted cheese in a warq and deep fried. This, I can claim to be the winner among st all the vegetarian starters for the day.
In between our mocktails were served - opted for the VIRGIN MOJITO - it was sweet beyond compare for a mojito, yet it added as a cooler for the hot items on the table. The AATISH E ALOO were these crispy spicy tandoor-grilled potato pockets with filling of crispy assortments along with pieces of anar. It was definitely oily and had significant taste of turmeric out flowing - this was slightly off putting.The PESHWARI PANEER TIKKA - absolutely delicate fresh in house well marinated paneer, char grilled and flavored with spices.The DAL KHIVA - oh my my the thick rich black lentils dal which is part of their bukhara preparation. This dal had been cooked overnight and this one was definitely one of the best dals I have ever had.
The cream atop was like the icing on the cake and when you eat it hot - it is delicious with flavors of dal imbibed in tomatoes, ginger, garlic which had been used extensively in the preparation. The significant taste of ghee in their preparation was so satisfying. The PANEER KHURCHAN yet again, was a delight to gorge on. Paneer sauteed in mustard seeds along with bell peppers, tomatoes, to give a semi liquid gravy. This when paired with the roti was an instant hit. The use of kasturi methi and coriander leaves made it unputtable.The SUBZ BIRYANI - as the server unearthed the biryani which had the dough covering, the aroma just spread across. The spicy masalas covering the layers of the long grains of rice and the added vegetables like beans, potatoes, carrots made the biryani flavorsome. It was super hot and cooked to perfection - it was paired with the mirch ka salan and their special raita - hats off!The desserts were the happy endings.
The ANJEER KA HALWA was a brilliant impressive dessert - it had me in one bite. It was their Awadhi specialty. The anjeer halwa was garnished with a thick rabdi and slices of dry fruits like pistachio and almonds - it was pure indulgence.The LYCHEE KI TAHREE - one of their master-chef's specialty - thick ultra smooth rabdi base , lychee slices dressed with dry fruits - bowled over with their dessert preparations.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.