The lamb Masalawala is served with perfectly julienned strips of fresh ginger as well as chilli, tomatoes, yoghurt, cinnamon and green pepper and, with a little bowl of cauliflower, potatoes and black sesame seeds, are the makings of a great meal. Of course it is very easy to over-order, meaning that you take home an abundance of leftovers. With this in mind, why don’t you try the Bhoona chicken with sundried coriander, turmeric, yoghurt and tomato, or Gulnar fish tikka tandoori, many other lamb curries, vegetables dishes, and a couple of chef’s specialities such as their chicken Nihari, with aniseed, powdered ginger and nutmeg.
Similar to many other Indian restaurants in our country, Oriental Palace has mastered their Tandoori oven, meaning that their breads are extraordinary, and items like the Queema naan (Paratha with spicy mince filling) can easily become a meal in itself. There is also Aloo Naan, Roghani (sesame) naan, Romali roti and many more.
The restaurant does not serve any alcohol (for religious reasons), but that does not mean one cannot have a great beverage. Their lassis are particularly good and complement the hot curries perfectly, but one is always advised to leave space for the Bombay Crush, which may even serve as a substitute dessert.
The same familiar, friendly and helpful faces are still around, and everyone seems to take great pleasure in wheeling the peculiar little food trolley into the dining room with great flourish.
The erstwhile Fuchsware building, which bears a passing resemblance to the Guggenheim museum, also offers hotel accommodation and conferencing facilities. The hotel lobby and restaurant is on the first floor of the hotel and is reached via a safe, secure parking area on the same level, up a steep ramp from street level.
These days they even the coffees are of high quality, since they acquired a serious espresso machine.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.