Bhangra, Kanathur, Chennai North Indian Restaurant

Restaurant Name: Bhangra, Kanathur, Chennai
Phone: 044 33011702
Address: 80/1 ECR Road, SH 49, Mayajaal Multiplex, Kanathur, Chennai, Tamil Nadu 603112 India
Time: 12 Noon – 11:00 PM
Meals for two: Rs. 600
Cuisines: North Indian, Mughlai
Facilities: Home Delivery, Takeaway Available, Mall Parking, Indoor Seating, Table reservation required

Bhangra, Kanathur, Chennai: Decor

Located at the back of Mayajaal, Bhangra has a decided advantage: plenty of parking space, weekends included. I like how the restaurant has tried to replicate a Punjabi dhaba in Chennai, and has managed to carry it off, complete with steel cutlery and crockery. Wooden tables and sensible flooring compliment the lively frames, making sure diners never forget they’re eating Punjabi food at a place called Bhangra. I like the comfortable cane and jute gar den chairs, too.

Bhangra, Kanathur, Chennai: Food

All cooking staff are from Punjab, I’m told, as I sip on my freshly squeezed Ganne Ka Ras, made on the premises. Light, and refreshing, it has the signature dash kala namak, ginger and a little bit of lime. I finish it in three long glugs as this is exactly what I need on this hot, humid day. In its wake, equally cool and served in a glass tumbler, the thick, sweet lassi is topped with a swirl of rose syrup. Nice. But lassi is lassi, I think as I spot some food coming my way. Paneer Tikka. Chunks of them. The paneer is soft and has soaked in the marinade, quite happily. I like the fragrance of mustard oil and the blackened edges from the tandoor. A bite of the tangy, chilli-powder-sprinkled onion slivers along with one of the tikka adds a different dimension. Green, spicy and coarsely textured the Hara Bhara Kebab is not afraid to show its rustic flavors. A dip in the fresh green mint chutney is not entirely necessary for this one but does give the kebab an added twist. My next choice is the Mutton Seekh Kebab. It holds a milky, ghee wala fragrance. Mild, this one literally melts in the mouth. Almost shyly, the jeera and garlic flavors show up, letting me know they’ve contributed, too.

A huge Amritsari Kulcha, stuffed with aloo and paneer, tastes divine with the Chole. Perfectly cooked, they have the distinct tang of anaar dana. “Not for my chefs the local imli. I have to get my pomegranate seeds from Dilli”. says Navtej, who owns the place and can be seen here every single day.

For dessert, the Moong Dal Halwa, a grainy golden-brown mass, glistening in ghee and hiding a few almond crumble surprises, wins my vote.

Plus And Minus:

While Bhangra’s chef has the vegetarian food down to the last detail, some of the non-veg dishes need attention.

Revisited On: 07/10/2022

Decor:

Rather large and sparsely decorated, the moment you enter Bhangra on ECR, you instinctively know that this restaurant is all about the food. Wooden chairs and tables sit on a tiled flooring. Outside, there’s an autorickshaw cutout with two dhols sitting on cane and coir moodas, against a backdrop of the famous mustard fields of Punjab. There’s no mistaking the cuisine one can expect here. It is advisable you make reservations and ensure you reach there in time to grab your table.

Food:

Of course, in typical Punjabi style, there is a lot of food on the menu. To begin with, there’s a lovely, perfectly sweetened lassi with a Roohafza twist and slivers of almond floating on top. Unlike normal expectations, this lassi is not thick enough to dig in a spoon and eat. It nicely sets the pace for a lovely, authentic meal, along with sliced, spiced onions and papad. Chicken Malai Tikka, marinated in cream and made using very mild spices, lives up to its name. Smoky, white and soft, it is creamy smooth and succulent. Just like every other dish, Tandoori Aloo Bharwan is a study in detail. Taking a lot of time to perfect, the starter needs a certain size of potatoes that are par boiled, scooped, stuffed with a mix of paneer, potato and mild masalas. Drenched in melting butter, with the blob making its way around the tandoor charred bubbles, the Aloo Kulcha with Chole and raw onion salad could take your taste buds straight to a typical Punjabi home for breakfast. The Mutton Raara is succulent and the cooking style does it every bit of justice. Ghee added as a final touch lets the Raara’s tempting aroma float to your table before it actually arrives. The saffron-sprinkled Kheer is, quite simply, a fitting finale.

Bhangra, Kanathur, Chennai – Plus And Minus:

All masalas are made in-house. This is a restaurant that believes in concentrating on its food instead of external trappings. Vegetarian and non-vegetarian Thalis are available on weekdays.