I can usually find meter parking on western, if not that, you can park on the side streets north of devon (don't need neighborhood sticker), not too far a walk if you are desparate are the lots at warren park

Boti, Channp, daal palak, naan--as good as ever. Took my brother there last night for his first experience with Indian food and he was blown away.

Loved the Tom & Jerry cartoons on the tube...

LTH,

First meal of the year at Khan BBQ which portends well for 2008. Meat wise we went all chicken, chicken boti, broasted chicken, frontier chicken rice and tandoori chicken. The tandoori chicken, which I don't usually order, was particularly nice, moist, tender, tinted with turmeric, lovely to look at as well as eat.

Of the four of one had not previously been to Khan, he, like pretty much every first timer to Khan, was taken aback with quality, bounty and value.

Enjoy,
Gary

Twice this week I took people who'd never been to Khan over there for dinner and both meals were, of course, just fantastic. I took no pictures this time around as I've already posted images of just about every dish they serve there. In fact, I joked that I would take no more pictures at Khan until pork appeared on their menu

But in all seriousness, everything we ate there this week was as good as -- or better than -- ever. Of course, the chicken boti is just out of this world but the tandori fish was moist, meaty and fiery. The broast chicken was crispy, spicy, juicy and totally addictive. Even the chicken seekh kabab, which I don't order very often, was outstanding, with its subtle heat and aggressive seasoning. Sides, too, were phenomenal. I know there's been some mention here of their unevenness. That's something I've only experienced on one occasion, a few months back. Dishes like chana masala, daal palak and aloo gobi are just sensational at Khan nearly every time I eat there.

This continues to be one of my personal benchmarks for great, reliable, irresistably-delicious food. Yes, I know other fine places on Devon and I do try to hit them on occasion but Khan is just the trumpcard that beats them all. It's really hard to go anywhere else, when you have Khan as an option. When your mildly skeptical friends are licking their fingers and thanking you over and over for bringing them, it's a great feeling. In those moments, I just give a tip of my cap and a smile to Mr. Khan.

=R=

ronnie_suburban wrote:Twice this week I took people who'd never been to Khan over there for dinner and both meals were, of course, just fantastic.

Ron,

If you can go to Khan twice in a week, I guess I can go at least once.

Everything was stellar, simply top of the mark, juicy spicy crunchy Broasted Chicken, thanks again Kuhdo for pointing it out, I was, and continue to be, so enamored with the Chicken Boti it may have been quite a while until I got to broasted chicken.

Dal Palak was a home run as well and as a capper Khan BBQ is now proudly displaying it's LTHforum Great Neighborhood Award.

Khan BBQ 3.2.08


Enjoy,
Gary

I sleep better knowing Khan's will be there in the am.

Jazzfood wrote:I sleep better knowing Khan's will be there in the am.

Kahn is calling your name.

Hypothetical question: were you to wake up in the am and Khan was gone, where would you then haunt, what would be your second choice? Khan's had a monopoly on my Devon Ave. experiences for these past 15 months, but I'd like to give polygamy a try...

chezbrad wrote:Hypothetical question: were you to wake up in the am and Khan was gone, where would you then haunt, what would be your second choice?

Sabri Nehari...like the nehari, love the Charga Chicken.

Sabri Nehari
2502 W Devon
Chicago, IL
773-465-3272

Me? I'd just pout while finding the nearest volcano to jump into.

chezbrad wrote:Hypothetical question: were you to wake up in the am and Khan was gone..."

What an ominous and apparently not so hypothetical question!

I went to Khan's today and found that it was closed. You can imagine my dismay. We may all come up on these posts with great ways to deal with the hypothetical situation that chezbrad posed, but when it came my turn to deal with it for real -- knowing that my craving for boti chicken and daal would be denied -- I ended up drowning my sorrows in an underwhelming buffet at Tiffin -- one of the first places that I stumbled into after I couldn't deal with walking around in the cold any more. I know, I know....my only defense was that I was cold, hungry, disoriented, and confused.

On my way back to the car I ran into Mr. Khan. I told him how I lamented being deprived of his wonderful cuisine today and he assured me that he would reopen in three days (by Tuesday).

If driving to Devon is as long a trek for you as it is for me, I suggest you call first if you plan on heading there this or early in the week.

My home for spring break daughter is "jonesing" for Chicken Boti. Does anyone know if they've re-opened???

LuvstoEat wrote:My home for spring break daughter is "jonesing" for Chicken Boti. Does anyone know if they've re-opened???

Drove by earlier tonight. Seems like a closed-for-now notice remains up on the front door. Sorry. Hopefully they'll be back soon.

Thanks........

for all the fellow <b>Boti</b> Lovers .....

Good News!!

I just called Kahn's House of the "Bomb" Boti
(OK- I made that up),
and
They are OPEN!


YEAH!!!!

Hombre, you have made my little girl a very happy camper....we're headed there tonight before we ship her back to school....

Thank you my friend!!!

LTHForum,

Had a three chicken lunch today at Khan, Boti, Broasted and Frontier Chicken Rice, knocked it out of the park. Bhindi, daal palak and a couple of types of bread rounded out our meal.

Just when I didn't think it could get any better a couple of ears of corn that had been roasted in the tandor were brought over. Mr. Khan had made fresh corn* in the charcoal fired tandor for his kids and, after noticing our interest, kindly gave us a few ears.

Khan Tandor Roasted Corn



Enjoy,
Gary

*Not a regular menu item

G Wiv wrote:

See, now, if the Rogers Park Mexican elotes vendors would only serve corn that looked like that, I doubt I'd eat anything else all summer. Wow that looks good - did you dress it with ghee?

Mhays wrote:

G Wiv wrote:

See, now, if the Rogers Park Mexican elotes vendors would only serve corn that looked like that, I doubt I'd eat anything else all summer. Wow that looks good - did you dress it with ghee?

Actually, IMHO, while it looked beautifully browned, it looked like it was
missing any spices at all (GWiv can confirm?). Which would be a big
no-no

It is hugely popular street-food in India - peppery spicy ears of corns
(red masala used a lot of the time), freshly cooked on a stove (or in
a tandoor presumably, when at a restaurant). Tastes quite wonderful.
(The other difference is that it isnt *sweet* corn that is used, but
rather a more neutral taste - thus serving mostly as a starchy vehicle
for the salty-peppery-mouth-tingliy-spicy goodness). It has been one of
those few experiences almost impossible to replicate in Chicago (to date
at least).

c8w

Mhays wrote:See, now, if the Rogers Park Mexican elotes vendors would only serve corn that looked like that, I doubt I'd eat anything else all summer. Wow that looks good - did you dress it with ghee?

Maybe not the same as Khan's, but the Maxwell Street boys cook up some nicely charred elotes.

Mhays wrote:- did you dress it with ghee?

No ghee, though coincidentally I had ghee in the car purchased that morning from Patel Bros on Devon.

c8w wrote:Actually, IMHO, while it looked beautifully browned, it looked like it was missing any spices at all (GWiv can confirm?). Which would be a big no-no

No spices, simply plain corn, though, as mentioned, Mr. Khan made it for his children who were quite young. A spice laden version sounds delicious and I intend to experiment a bit on both smoker and grill.

Enjoy,
Gary

G Wiv wrote:

Mhays wrote:- did you dress it with ghee?

No ghee, though coincidentally I had ghee in the car purchased that morning from Patel Bros on Devon.

Ghee (in my experience) isn't usually used to dress this type of corn. My mother makes this & I've eaten it in India too (its a very North Indian thing, this is the land of maki ki roti after all), you take half lemons or limes (or large wedges) & dip them into a mix of red chili powder plus salt and then rub the spiced lemon onto the hot corn before eating. Piccie & spice recipe mix be here Its also popular beach snack food.

Hombre de Acero wrote:for all the fellow <b>Boti</b> Lovers .....

Good News!!

I just called Kahn's House of the "Bomb" Boti
(OK- I made that up),
and
They are OPEN!


YEAH!!!!

Thank god. I got all excited to try a new Devon joint and thought it was for naught.

I'll be hitting this place up soon. I've always been a Sher a Punjab for buffet, and Ghareeb for takeout kind of guy.

I was enjoying my usually blissful ration of Mr. Kahn's <b>Chicken Boti</b>, along with some wonderfully savory <b>Dal Fry</b>- when I chanced to look up (for air) - and saw something that in all of my times at Khans' had NEVER seen/noticed before...




Apparently- the table that I always refer to as "The Kings Table" (where the Knights of The Round Table(buddies, and various Pakistani cognoscenti of Mr. Khan)- sit w/ the King to discuss the days events,etc) had gotten a bit too vociferous for Mr. Khan's taste- and felt a need to moderate the dialog in his absence (and maybe his presence, too!)


I thought it was very funny.
and-
worth sharing....

(BTW- I was there the night Musharriff declared "Martial Law"- and had a very interesting/wide ranging discussion with some Pakistani businessman at The Kings Table- ranging from Indo/Paki relations-to-Shari'ah, and its potential application in our culture to how to run/operate Multiple Gas Stations)

I went to Khan's for a late lunch on Friday. I have been there a few times, but last Friday was the first time I tried the broasted chicken. It blew my socks off. The marinade was spicy and delicious and the tender chicken chunks were quite juicy. I couldn't stop eating the broasted chicken and have dubbed Khan's broasted chicken my own version of "chicken crack." I even ate the leftovers later that night before bed.

and felt a need to moderate the dialog in his absence (and maybe his presence, too!)

In his presence, too, is correct. A lively debate was raging in Mr. Khan's auspices at the center table tonight, even with the sign still there.

Chicken boti and tandoori roti were both coming up aces tonight. The only deuces were the bagged shredded lettuce on the complimentary salad plate (and in the bread rolls I brought home for lunch tomorrow), and the heavy, processed mango lassis, poured from a commercial gallon jug in the fridge. But the meats are the focus here, and they always do right there.

LTH,

Lunch today at Khan, usual suspects, all, as usual, unusually delicious. A group of us seem to have achieved regular status at Khan and today the friendly, though not talkative, Khan chef Sultan Ahmed tried out a slightly different version of broasted chicken on us. The broasted chicken itself was noticeably darker in color and there was a pointed, sharp verging on bitter note not unlike an overabundance of coriander seed. The flavor was interesting, though I prefer the standard version.

When we asked Sultan Ahmed what the added spice was he did not know the name in English but wrote it out phonetically in Urdu, at least I'm guessing Urdu, agwan. After a few moments he went into the kitchen and came back with the seed in question, which none of us could place.

Agwan


Thought I'd throw it out to the collective wisdom of LTHForum.

Enjoy,
Gary

Google leads me to ajowan aka Ajwain, carom, Bishop's Weed, and Trachyspermum ammi.

Ajowan seeds are used as a spice. The grayish-green seeds are striped and curved (similar to cumin or caraway seeds in appearance), often with a fine silk stalk attached. They are usually sold whole. The seeds are often chewed on their own for medicinal value, tasting bitingly hot and bitter, leaving the tongue numb for a while. Cooking ajowan mellows it somewhat, When crushed, they have a strong and distinctive thyme-like fragrance
Bouquet: a pungent thyme/cumin fragrance
Flavour: a harsh thyme-like flavour with a bit of a kick, leaving a milder, pleasant aftertaste

A few more, for sake of comparison . . .


Agwan


Special broast chicken with agwan (5/28/08)



Regular broast chicken

=R=

Ajwain is it; I have a short Penzey's bottle in my cabinet. I use it sparingly, toasted and crushed lightly, in my curries, butter chicken, and even as a secret ingredient in chili. In addition to the complexity it adds to sauces, it aids in digestion of meats and legumes.

http://en.wikipedia.org/wiki/Ajwain