The erstwhile Chola Sheraton might have undergone a few changes, but the Earthen Oven, except for the new name, retains the charm of the past almost in entirety. Whether you are the one trying to relive 'those' good old days or the new age millennial looking for kebabs with a deal, this restaurant seems to have a place for everyone. That starts off with a sweet price point - 1499 all inclusive that even gives you a glass of wine and unlimited kebabs.
A bit of a warning though, don't fill up your tummy with the addictive pappad. With some masala and onions and tomato, these are tasty, but trust me and save space for the food to come. Because when the Tandoori Aloo, a scooped out potato with paneer and spices, arrives on the table, you don't want to be in pappad coma. This for me was a stunning dish, a perfect vegetarian kebab counterpart. You know the chefs are serious about kebabs when meat kebabs are not just replaced carelessly with paneer or mushrooms, but are being treated with care is evident with the stuffed cottage cheese, the next starter to arrive.
Teetotalers, you can replace the glass of wine with the nice Pineapple Rasam, served in a martini glass, that can get the digestive juices ready for the onslaught.
For the meat lovers, the feast begins with a saffron chicken tikka, called the Murgh Zaffrani Tikka. The Kadak Seekh, a batter fried Chola Specialty with a little history to it, comes next. This, I believe, is a dish that remains on the menu because a chef once quickly fried the kebab when he was late and his guest was waiting and the guest ended up loving it. The Khaas Seekh, a nice lamb seekh stands out. Insider tip - an extra 200 bucks gets you Tandoori Jhinga and that is totally worth the extra money. Prawns tend to be over cooked quite easily especially the tandoori ones, but here, they retained the bite perfectly.
Needless to say, the Raan is not part of the unlimited menu, but is their stand out dish. If you are bunch of four or more, it may make it worthwhile to get this to go with the breads.
If you still have space left after belting a few rounds of the starters, there is a biriyani that comes along, but it is the dhal with a dollop of butter that takes centre stage. Pick the gulab jamun over the rasamalai for dessert, the rose flavoured dish is an excellent way to finish the meal.
Earthen Oven, the erstwhile Peshawri, is at Welcome Hotel, the erstwhile Chola Sheraton on RK Salai.
A bit of a warning though, don't fill up your tummy with the addictive pappad. With some masala and onions and tomato, these are tasty, but trust me and save space for the food to come. Because when the Tandoori Aloo, a scooped out potato with paneer and spices, arrives on the table, you don't want to be in pappad coma. This for me was a stunning dish, a perfect vegetarian kebab counterpart. You know the chefs are serious about kebabs when meat kebabs are not just replaced carelessly with paneer or mushrooms, but are being treated with care is evident with the stuffed cottage cheese, the next starter to arrive.
Teetotalers, you can replace the glass of wine with the nice Pineapple Rasam, served in a martini glass, that can get the digestive juices ready for the onslaught.
For the meat lovers, the feast begins with a saffron chicken tikka, called the Murgh Zaffrani Tikka. The Kadak Seekh, a batter fried Chola Specialty with a little history to it, comes next. This, I believe, is a dish that remains on the menu because a chef once quickly fried the kebab when he was late and his guest was waiting and the guest ended up loving it. The Khaas Seekh, a nice lamb seekh stands out. Insider tip - an extra 200 bucks gets you Tandoori Jhinga and that is totally worth the extra money. Prawns tend to be over cooked quite easily especially the tandoori ones, but here, they retained the bite perfectly.
Needless to say, the Raan is not part of the unlimited menu, but is their stand out dish. If you are bunch of four or more, it may make it worthwhile to get this to go with the breads.
If you still have space left after belting a few rounds of the starters, there is a biriyani that comes along, but it is the dhal with a dollop of butter that takes centre stage. Pick the gulab jamun over the rasamalai for dessert, the rose flavoured dish is an excellent way to finish the meal.
Earthen Oven, the erstwhile Peshawri, is at Welcome Hotel, the erstwhile Chola Sheraton on RK Salai.
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