Conceptualizing is often an easy part. Making it happen is what takes up maximum efforts. It took the Chaubara owners a 15 days road trip in Punjab and Delhi to experience the unexplored culinary delights and bring it to Mumbai/Thane.
Chaubara means a room with 4 doors on each wall. 601 signifies the PIN code of the place.
The moment you enter the place, you are instantly transported to a different place. The details if interior and ambiance is impressive. It may look a bit overdone but still doesn’t lose the aesthetic appeal.
Apart from usual table and chair sitting, they have shamianas, park bench and Pujnabi dhaba style charpai arrangements too. To promote recycle/reuse they have sourced old park benches, hospital beds, a door turned into a table top with a base of sewing machine. This creativity makes almost every nook and corner photograph worthy.
We were welcomed by Dhniya Jeera Pani, Bukka Pyaz and Suran Chips. To accompany this, we tried Red Guava Pomegranate, a sweet guava drink, topped with pomegranate and with a lemony twist.
We started with Shakahari Platter, consisting tandoor cooked items Bharwan Kumb, Guncha-e-bahar, Aloo Najakat and Paneer Tikka.
Bharwan Kumb was mushroom stuffed with cheese, Guncha-e-bahar was spiced cauliflower, Aloo Najakat was paneer stuffed potatoes and Paneer Tikka was paneer marinated in yellow spices.
In main course we tried Sabj Mela Bahar, Daal Bukhara and Paneer Chaubara.
Sabj Mela Bahar as name suggests an assortment of vegetables. Paneer Chaubara cottage cheese cubes in mild khoya gravy and topped with roasted nuts.
A special mention to Daal Bukhara which is not to be missed. It is cooked for 16-18 hours to bring out the flavors of the daal and spices.
All these we tried with Roti ki tokri which consisted lal mirchi ka kulcha, laccha paratha, lachcha di naan, onoin kulcha etc.
Another worth a try is Amritsari Papad which are sourced from Punjab along with spices(masalas) used for various dishes.
In desserts, we tried Sheer Biranj, Sunehre Papite ka Halwa and Rabdi Parantha which was stuffed with rabri.
All these we washed down with a glass of heavy Lassi.
Staff was friendly and enthusiastic. A lack of proficiency was evident in the dishes and their ingredients but that is easy to overcome with a little practice and training.
P.S.: We were invited by Chaubara 601 to try their menu.
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