Jafferbhai's

Delhi Darbar

Mughlai cuisine has been taken far and wide since 1973 by the Late Jafferbhai Mansuri – rightfully labelled the Biryani King of Bombay by Busybee, endorsed by UpperCrust. Today, the show goes on, with his sons Mazhar & Mohsin at the helm, and five outlets across the city, both dining and takeaway. The wholesome biryanis apart, Jafferbhai’s Delhi Darbar is total value for money where you actually get more than you pay for, in quantity and quality, in comparison with others in its realm.

We tend to gravitate towards the Mutton Boti Kebab and the Tandoori Raan but our vegetarian counterparts have equally enjoyed the Malai Paneer and the creamy Dal Bukhara. Roti options include gehu roti, khameeri and the roomali with a difference: the Reshmi Paratha. Perfect to lap up gravies like the Chicken White & Mutton Nihari. We do have to make special mention of the smoky Murgh Musallam – chicken in a thick makhni gravy – with soft and light roomali rotis that we gourmandise each time we order from here. We have seen folks eat Chinese gravies with roomali roti and we say, whatever floats your boat because it’s all tasty, rich-in-flavour fare at Jafferbhai’s. Biryanis and pulaos are de rigeur here, with side dish options like the boondi raita and this special Kashmiri version, with slices of fruit in yogurt.

Relish a good ole’ lassi if you’re not opting for dessert, for fear of your pant buttons popping off. If doing dessert, it has to be the indulgent Shahi Tukda and the Dudhi Halwa. For some reason, dudhi (white pumpkin) makes us feel like we’re giving our sweet tooth a healthy treat!