zim wrote:I've never had the kulfi at King's, I'll have to try it nor for that matter at chowpatty though I always think of your fondness for it when I'm near, but remembering their prices generally find my ways to Johnny's for a lemon ice or alternatively to mitsuwa for one of the ice creams at pastry house hippo (I like the black sesame myself) instead. King's Ras Malai is generally decent (it doesn't have that corn starched thickened viscosity that some places' ras malai exhibit) but I generally have better luck with the ras malai at tahoora (and then I can pick up my favorite sweet there- kalakhand), its not quite as sweet, which is more to my liking

Maybe I ought to withdraw my comment about Chowpatty's kulfi - I havent actually had one in.. I dunno, maybe a year and a half. It certainly used to be great - but I have no recent review to offer

Ras-malais.. there isnt really a very good one in town, IMHO. My favourite by far was at Ambala, before they closed. Tahoora and King are both reasonable, if not quite as good as Ambala.. it sort of comes down to where you happen to get it freshest I think, which is a matter of luck, really. Ive once been very lucky at King (but only once) - that one time it was as good or better than Ambala's, even, but usually it isnt. Tahoora I presume would be somewhat similar.

For falooda and kulfi I found King's better than Tahoora a while ago (though not *great*), and so have stuck with King's - havent tried either at Tahoora lately, so dont know if theyve improved. I did end up having a kulfi at Usmaniya a short while ago, and it was more expensive and less good than King's, so King's has retained my current loyalty. (Daata Durbar and Hyderabad House sometimes have a good dabal-ka-meetha - but often its just too sweet, and not as good).

I miss Ambala - especially their ras-malai, their kaju-katri and their fresh jalebis.

c8w


c8w

c8w wrote:I miss Ambala - especially their ras-malai, their kaju-katri and their fresh jalebis.

(And ironically, Ambala's ras malai was actually thawed from a frozen state -- it was still easily the best in town.)

I like HH's dabal ka meetha more than DD's, especially of late. Very often, it's quite fresh, at least when I've been there. Very sweet, though, you're absolutely right.

I had a nice lunch of Chicken Boti here today and had this wonderful Pythonesque exchange with my waiter -

"I'd like a Chicken Boti and an Onion Naan, please."
"Medium spicy?", asked the waiter.
"No, I'd like it spicy, please." I responded.
"You want 'spicy, spicy' or just 'spicy'?", he queried.
"I'd like it spicy, please.", I parried.
"You're sure? Spicy is pretty spicy!", he exclaimed.
"Not as 'spicy' as 'spicy, spicy', I'll bet!", I postulated.
"What? No, 'spicy, spicy' is very spicy. Much more spicy than 'spicy'. Hot!", he retorted.
"So let's go with spicy!", I enthused.
"It's hot!", he warned.
"And spicy too, I'll bet!", I recounted.
"OK, 'spicy'. Thank you", he smiled.
"Thank you", I replied.

Here are two quick questions:

1.) Before the main course(s) arrive, a salad of sliced onion and iceberg lettuce appears, along with a raita with cilantro and cumin. Is this meant to be a salad or condiment for the boti or kebabs? I've been using it as a condiment mainly, but I'll often munch on the onions while I'm waiting...

B.) Should one "wrap" the chicken in the naan, add the "condiments" and munch away?

B.) Should one "wrap" the chicken in the naan, add the "condiments" and munch away?

I always do that, and always imagine that they are staring at me like some sort of barbarian for it. But it's good!

I've always used it as a condiment. If it's a salad, it's a pretty bad one.

B.) Should one "wrap" the chicken in the naan, add the "condiments" and munch away?

LOL, eat it however you please! But remember in this part of the world traditional etiquette is that your glass is managed with the left hand & you eat only with the tips of the fingers of the right, not the whole hand. So you tear off a small piece of the nan with the right hand only (not both hands) & use it as a pincer to pick up the chicken, or whatever. You can anoint the chicken with raita or chutney, but onions & other cut salad pieces are eaten "unwrapped" to clear the palate & as a contrast between the chicken bites (traditionally you'll see onions, mooli radish, cucumber etc cut into larger spears than you will in restaurants here & they aren't really wrappable then anyway).

Mike G wrote:

B.) Should one "wrap" the chicken in the naan, add the "condiments" and munch away?

I always do that, and always imagine that they are staring at me like some sort of barbarian for it. But it's good!

I do usually wrap the chicken in the naan and munch away. Condiment (ie the chutney), I only use if the chicken happens to be really dry or not spicy enough on the day (ie if Khan's is having a really off-day, which isnt that usual - especially on the spicy part, theyre doing a good job with that for a while now). I sometimes ask for a lemon to squeeze over it, usually with no luck.

The sliced lettuce and onion and cucumber I send right back to the kitchen as soon as they place it on the table - I dont want a table-full of Khan's Chicken Boti contaminated with the presence of that vegetable stuff.

c8w

Khan BBQ has done it again. I was already amazed the chicken boti and the seekh kabab, but was blown away by the amazingly tender and juicy broasted chicken.

This was unlike other broasted chicken (which other threads show to be chicken that is friend under pressure). this version is slightly spicy, for one, and is also cut into much smaller pieces. Every single piece was dripping with juices, even the white meat. As much as the chicken boti was the star of the show, the broasted chicken was certainly close behind.

And it must be said that the broasted chicken microwaved very well the following day.

I went to Khan's on Friday with a few friends for dinner and tried to order based on some recommendations from the board. I ordered Chicken Boti, Karachi Ghost and a Seekh Kabob, along with Garlic Naan and Onion Naan. I tried to order the Broasted Chicken, but was told "no" by our odd waiter, an older fella with stubble and a baseball cap. Ok, how about the Fried Chicken I asked. "No fried chicken. You want Tandoori Chicken?" No, we don't want Tandoori Chicken. I didn't feel like prying any further at this point to ask if their fryer/broaster was out of comission for the evening. Then I started to think, well maybe he doesn't want us to have it beacuse he thinks we won't like it.

With that said, the food was excellent and the rest of the service was fine. I'd happily go back to eat again, but have to ask has anyone experienced this at Khan's specifically, or should I just assume the fryer was broken?

electric mullet wrote:I'd happily go back to eat again, but have to ask has anyone experienced this at Khan's specifically, or should I just assume the fryer was broken?

I eat at Khan's a couple of times a month, and on a few occasions (mostly weekends), they have been out of broasted chicken. It is marinated and breaded ahead of time, and when they are out, they are out, and when they are out, they always try to substitute Tandoori Chicken. BTW, the guy with the baseball cap (who is actually a very sweet gentleman) normally works as a back waiter (bringing out the orders and beverages). I don't think he speaks English as well as some of the other waiters. If he seemed curt, I am sure it was unintentional.

d4v3,

Thanks for the info. The waiter was a nice enough guy, but I guess I was expecting more of an explanation as to why the Broasted chicken was unavailable. After the singular answer of "No" and sensing some possible language barriers I decided to leave it alone, but it was bugging me for the rest of the night. That Chicken Boti kabob was a thing of beauty. The waiter did seem to have a good sense of humor in pointing out the sugar jar on the table so that we could make our Pakastani hot tea, "even more delicious."

Took some first-timers to Khan tonight and it was as good as it's ever been, in my experience. Broast Chicken and Chicken Boti were nothing short of spectacular -- piping hot, super moist, fiery and can't-stop-eating-it delicious. The rest of our order -- Chana Masala, Daal Palak, Aloo Gobi, Frontier Chicken Rice, Chappli Kabab, Tilwala Naan and Paratha -- was also compelling and supremely tasty. I've had other meals this good at Khan but honestly, none better. The only thing possibly better than the meal itself was the reaction of my friends, who couldn't even express in words how much they loved it. It was a pleasure seeing them in such delight.

=R=

I generally don't order the chapli kabob here - but went with some first timers and they wanted some, so we ordered some... far better than they used to be. Changed the way they make them, large diameter, moist, pleasantly surprised.

Everything else was fantastic as usual.

ab wrote:I generally don't order the chapli kabob here - but went with some first timers and they wanted some, so we ordered some... far better than they used to be. Changed the way they make them, large diameter, moist, pleasantly surprised.

I also haven't gotten that from Khan's in a long time, but after reading this I decided to give it a try. You're right, it's much improved. Great flavor and the size is huge. Having said that, I still prefer the crisp crust of the 30s-style chapli kabob at Usmania.

About 10 of us had a typically excellent dinner on Tuesday night at Khan with one very surprising addition . . .


BBQ Sauce!

I hadn't been to Khan since mid-November and on that visit, this sauce had not yet been rolled out. I thought this sauce -- sweet from pomegranate and/or tamarind and slightly spicy with hints of black pepper and cumin -- was tasty on its own but I didn't really care for it on any of the meats we ordered. Still, it was fun and interesting to see that they're trying out some new stuff at Khan.

=R=

ronnie_suburban wrote: I thought this sauce -- sweet from pomegranate and/or tamarind and slightly spicy with hints of black pepper and cumin -- was tasty on its own but I didn't really care for it on any of the meats we ordered. Still, it was fun and interesting to see that they're trying out some new stuff at Khan.

=R=

I found it to be excellent as a dipping sauce for the broast chicken...kind of a Pakistani Chicken McNugget (only with excellent taste). I do agree, however, that it just didn't seem to work with anything else on the list of usual suspects at Khan.

The waiter told me it was tamarind.

My wife & I had a killer over-ordering session at Khan BBQ last week...for just the two of us, we got the chicken boti, bhindi (okra), aloo gobi, two naans, and a kheema paratha. We had an awesome lunch, plus an equally awesome dinner the next day, and again later that week

The sports bottle is definitely imli (tamarind) chutney...I agree that it was delicious, but didn't really go with anything we ordered. Imli chutney is usually more at home with samosas, pakoras, chaat, and the like. That chutney would rock with a lot of the dishes at Uru Swati.

Can't wait to get back to Khan...I'm torn between ordering less next time, or ordering just as much but getting an extra order of chicken boti (the chicken leftovers didn't last nearly as long as the bhindi & aloo gobi leftovers).

Khaopaat wrote:Can't wait to get back to Khan...I'm torn between ordering less next time, or ordering just as much but getting an extra order of chicken boti (the chicken leftovers didn't last nearly as long as the bhindi & aloo gobi leftovers).

I happened to be stopping in to pick up a $9 + tax order of chicken boti the other night just as Ronnie, Steve et. al. were arriving for their dinner. (Hearing Ronnie say "Al" multiple times to the waitstaff kinda threw me for a bit.) At any rate, I enjoyed my raita-infused(?) roast with my admittedly fluffy naan substitute of Hawaiian bread at home; barely had enough for leftovers today. The broast chicken will have to wait till next time.

--Dan

Khan BBQ is one of those gems where the leftovers taste almost as good as the food does at the restaurant. I always over order when i go there, knowing i'll be set for my midnight snacking.

I made my first visit tonight and we got the chicken boti, aloo gobi, and garlic naan. All of it was very good. The decor is terrible and the place was practically empty at 8 on a Friday night, but the food is cheap and excellent.

Is it even viable to CALL it decor if you're talking about a Pakistani joint?
I'm no expert on the culture, maybe you are. The "decor" might be just fine in their eyes. Mr. Khan, if you read this, I think your place is fine as it is.

seebee wrote:Mr. Khan, if you read this, I think your place is fine as it is.

This is all the decor I need!

Lump charcoal fired Tandor

seebee wrote:Is it even viable to CALL it decor if you're talking about a Pakistani joint?
I'm no expert on the culture, maybe you are. The "decor" might be just fine in their eyes. Mr. Khan, if you read this, I think your place is fine as it is.

I don't know if the decor is any worse than other Pakistani joints, but I'm just calling it like I see it. If your curtains don't match and are held together with rubber bands, I don't think you can call decor a strong point. I think it is a fair assertion. Not that we went for the ambiance though. We went for the food and it was worth it.

So, Mr. Khan, if your read this, as long as the food is always that good, I'll be back regardless of my comments on decor.

Now that's funny, people saying the new Khan BBQ is low on decor. Here's the original one, from the GNR nomination:

...laminate benches from a 70s fast food joint, Pakistani TV blaring, regular customers wondering who the hell the gringos were, the tiny kitchen pumping out smoke as it produced delectable grilled meats over real charcoal flame, which meant that if it was summer, it was about 140 degrees in there, and if it was winter, the door was open so that 10 below air could catch you from behind as you ate your steaming food... Great food, culture-shock atmosphere (or as I said then, “Khan BBQ may have about the best ratio of crappy decor to outstanding food in the city”)

You kids don't know how easy you have it! When I went to Khan BBQ, I walked five miles in the snow uphill each way!

I was actually impressed by the decor and cleanliness of the place the first time I went there. Unless something has changed, the owner was obviously putting a lot of care and attention into ensuring the two dining rooms and the bathrooms were clean and comfortable. Contemporary or chic, certainly not, but I can't imagine folks would be looking for that at a restaurant like this.

Ralph Wiggum wrote:I was actually impressed by the decor and cleanliness of the place the first time I went there. Unless something has changed, the owner was obviously putting a lot of care and attention into ensuring the two dining rooms and the bathrooms were clean and comfortable. Contemporary or chic, certainly not, but I can't imagine folks would be looking for that at a restaurant like this.

I agree. We went in December, and were also very impressed by how clean the place was (especially the bathroom, which was spotless & air-freshened). After reading a few comments that mentioned the place being smoke-filled and covered with a greasy film, we thought we were in the wrong place. One bite of the chicken boti convinced that we were, in fact, at the right place, and that the (thankfully few & far between) rumors of its uncleanliness are grossly exaggerated.

Hi,

My only gripe at the old location was the need to launder all your clothes due to the ventilation system. The new place is a palace by comparisons. Even taken as-is, it is perfectly fine.

I think it is a great location for a party, if people can accept a dry evening.

Regards,

We went here for the first time last weekend.

The service was definitely the weak point of the meal, with the servers hovering over us waiting for us to order even though we explicitly stated that we needed a few more minutes, and then proceeding to try to sell us more than we initially ordered ("You mean you don't want any bread with that? {Awkward silence and staring} Do you want any kabobs as well? No? Really?"). I don't know if this is a Devon thing or not, since we experienced it at another place shortly after that, but it was a bit unsettling.

As soon as the food came out, we forgot all about that. The chicken boti was excellent, charred all over the place and packing some nice heat. This is one of my new favorite dishes. We also got an order of bhindi, which provided a vegetal counterpoint to the meat. We ate these with 2 pieces of naan, which, while not the best I've ever had, were certainly respectable.

I will return, but next time I'll have my game face on.

Earlier this year I tried the haleem at Khan. I wouldn't consider myself an authority on haleem but I thought this was an exemplary version. Good thick texture but not too gluey, very robust spicing, garnished with beautiful browned onions plus chopped ginger and chilies.



I don't think this is a regular menu item but if you see it as a special it's worth a try.

Khan BBQ Restaurant
2401 W Devon Av
Chicago
773-274-8600