Roomali rotis were being tossed, meat was being pounded on a tava into a thick gravy, and deeply marinated kebabs were being skewered. Finally, after much salivating, we were led to a table.
After the first few items we asked for were declared "khalaas" (including the Saturday special Dabba Gosht and a few kebabs), we managed to order seekh kebabs, bhuna gosht, gosht do piyaza and gosht masala. As you can see, we had a one point agenda. The Seekh Kebabs were well done with a generous helping of spices and pudina.
(Clockwise from lower left corner: Gosht Do Piyaza, Gosht Tava Masala, Bhuna Gosht and Dahi Kachumber)
When everything was brought to our table, I was apprehensive that the Do Piyaza and Tava Masala looked too similar. I was pleased to find out that appearances can be deceptive. The Masala was loaded with cardamom and cloves, while the taste of the spiced browned onion paste gave the Do Piyaza a unique taste. The Bhuna Gosht was meat in a thick onion-tomato-garam masala paste that clung to the meat. In every dish the meat was well cooked, yet tender, slipping off the bone easily and quite often, melting in your mouth. Along with the meat we enjoyed some dahi kachumber and some fluffy naans which were just right when made the way Naans should be - with eggs and sugar.
We rounded off with a sample of their desserts - soaked shahi tukda with cream, caramel custard and the "yahan ka famous" shalimar falooda. But the star of the show was the creamy and cold firni.
Shalimar also does sizzlers, chinese and chaats. They also have a nice selection for the vegetarians. Just so you know.