This post is in collaboration with Chote Nawab.
Our second stop of the Curry Hill Crawl was Chote Nawab, which specializes in kebabs and dum biryani rice pots. It was very lively as soon as we stepped inside. Kinda felt like a tapas bar with a touch with Bollywood. There were communal tables and mason jars for water, prompting someone comment on this being the hipster Indian restaurant.
Our first dish was the Baingan Dahiwala. Eggplant layered with a tamarind yogurt sauce and cilantro. The eggplant was nicely done, tender, but not mushy. Paired nicely with the sweet and sour tamarind yogurt sauce.
Indian food isn’t always the most photogenic, but believe me when I tell you that the Achari Mushroom was amazing. The mushrooms were very meaty, and I believe they might be pickled. The creamy curry sauce was delicious. If I come back here, I’m getting this for myself.
And then there was the Aloo Paneer Bharwan. You can’t go wrong with potatoes stuffed with cheese. The heat sneaks up on you. Tasty when you brighten it up with a squeeze of lime.
After a mixup where the servers accidentally gave our drinks to someone else at the table, I finally had a taste of the rose lassi. Pink and floral, reminded me of cotton candy. I prefer it more than the typical mango lassi. There were a couple more vegetarian dishes on the event menu, but our table didn’t get to taste them as it was time to move on to the next location.
Note: This post is in collaboration with Chote Nawab. I was invited as a guest to this event and received a complimentary meal. This was not in exchange for a positive review and all opinions expressed here are my own.