So last week, young Qureshi had laid out his Andaz menu for me to try. The Nukhti Boti Kabab made from lamb marinated in special spices (the Qureshi clan secret) melted in the mouth as did the vegetable kabab made from, guess what, spinach and channa dal ground together. This was one vegetarian kabab that I had no problem eating.

The main course had dum-cooked lamb, Dal Tadka, Paneer Pasanda and Kashmiri Roganjosh. The biryani was mildly flavoured, the dal was good as was the paneer dish. Chef Qureshi says he will be introducing some new dishes, which are usually served only at homes and not inrestaurants, like green gram dal, Aloo Vadiyan, Murgh Kundan, Kofta Firdausi and Subz-e-Murgh. He also has some specials like Nizami Murg Chaat, a mild spiced Chicken Tikka Chaat, Galauti Kabab, which is a speciality from the erstwhile royal kitchen of Avadh (where the Qureshi clan was employed) and Murg Boti Masaledar.

And with winters here to stay for a few months, Qureshi plans to open out the terrace of the restaurant at night for a barbecue, wherein the entire range of kababs will be available. Qureshi says that several of his dishes use special spices made from Ayurvedic ingredients like peepal roots, pathar ka phool and amber, which aid the digestive process and give the meal a special `Qureshi' touch.

The prices are reasonable with a vegetarian dish priced at Rs 150 and the non-vegetarian between Rs 210 and Rs 250. The kababs range from Rs 175 to Rs 325.