Even though originally dhabas were simple, spartan food joints, dotted along highways, the ethos and food culture of these popular haunts have been modernised to bring the same wholesomeness, robustness and flavours of cuisine to modern-day city restaurants. At the newly launched Dhaba by Claridges, the highway dhaba meets fine-dining. This standalone outlet in DLF Place, Saket, offers unpretentious North Indian fare, just like it’s meant to be. ‘‘The basic kitchen philosophy is to dish out hygienic, hearty food that satisfies the stomach and the senses alike with its simple goodness and sumptuousness. The idea is not to smother the food with too much butter or oil, making the dishes too heavy on the palate, but to keep the food sophisticated and tasty,’’ says Chef Ravi Saxena.
Divided into three sections, the menu comprises the tawa, tandoor and patila offerings. Dishes like Kanastari Baingan (baingan ka bharta served in a copper canister), Dhaba Chilli Chicken, Tiffin Chicken served in a typical two-compartment tiffin which has chicken in one container and Ajwaini Parantha in the other, Butter Chicken, alcohol-infused Pista Kulfi, flavoured Pan Kulfi, sugar-free ice-creams and a lot more is on offer. ‘‘There are some signature recipes like Snacky Bun Omelettes, Gol Gappe Ki Chaat, Vada Pav, Keema Pav and Pav Bhaji. The rolls are differentiated by their filling and taste that lays great emphasis on keeping it subtle without an overdose of spice. The meal can be rounded off with desi paan made by the famous Panditji, whose shop outside the Claridges Hotel is as iconic as the hotel itself,’’ says the chef.