Biryani, the group favorite at The Ambur Canteen
Gulab jamun
At The Ambur Canteen, the seekh kebab will make you need to pause even crucial dialog. It’s gentle, delicate and stuffed with flavour and it takes loads to maintain from ordering a second plate.
The menu right here is steeped in nostalgia. The city of Ambur is the place Samee Mohamed, Faraz Mohammed, and Zeeshan Anees spent their summer season holidays. They’d get fussed over by grandparents, and raid fridges stocked with their favorite meals. The flavours that they grew up on had been not likely obtainable in eating places, they are saying. It’s their mom’s, grandmother’s and cook dinner’s recipes handed down by way of the ages.
Now by way of their meals enterprise, the three cousins deliver these Ambur Muslim dishes to Chennai. “For instance, the biryani we serve here’s what they make in my nani’s home each Friday, even as we speak. All of us wind up there after namaz for a household lunch,” says Samee.
Seekh kebab
Most individuals affiliate Ambur with biryani. “However there’s lot extra; we needed to showcase the curries, kebabs and so forth.,” says Faraz, as we’re introduced bowls of piping scorching clear mutton broth.
The biryani is fortunately low on spice, not like most different Ambur-style biryani eating places within the metropolis. “We needed to enhance the spice ranges for Chennai by 20%,” laughs Zeeshan. Although that is the bestseller right here, what stands out is the mixture of chawal ki roti, which because the title suggests is roti fabricated from rice flour, and hen korma. The rotis are white, flaky, and nearly style like a paratha. The korma is jewel orange in color, a results of the tomato juice and coconut milk that goes into it.
Paya curry
The idiyappam and paya make an excellent pair too like Blake Energetic and Ryan Reynolds. The plain spongy idiyappam is sort of a clean canvas that enables the paya to lend it its color and coriander-rich flavour.
There may be a lot pleasure in regards to the bada gosht — mutton ribs, that come lined underneath a blanket of crispy golden fried onion and garlic, and are completely cooked within the meat’s personal fats and butter. The meat obligingly melts off the bone with each serving to. “This recipe happened when Russian leather-based consumers, who used to come back to our family-owned guesthouse in Ambur, needed meat that was low on masala. Our cook dinner got here up with this. Although not a local Ambur dish, in a approach it makes the reduce because it was conceptualised in that city,” he says.
Bada gosht
The Ambur Canteen has three menus: lunch, snacks and dinner. The grills, rotis and parathas function within the dinner menu. Lunch has biryanis, rice and conventional combo meals whereas the tea time menu consists of snacks like keema samosa, keema pancakes and cutlets.
Shahi tukda
For dessert we strive shahi tukda, deep fried cubes of bread, wealthy with layers of khoya, saffron and milk. Then there’s the gulab jamun, once more filled with khoya. 200 gulab jamuns are introduced in from Ambur twice every week. And effortlessly all of them get polished off.
Open from 12 midday to 11pm. Meal for 2 prices ₹700. Tackle: 2, Habibullah Street, T Nagar. Telephone: 8925142541