International Eats in Albany Park

-Grubbing in Chicago
Five of a Kind: Albany Park Eats

Somebody on Twitter (I’m not calling it X) recently tweeted that “ethnic food” is better in the suburbs than it is in the city. There’s not many (if any) people out there more qualified than me to speak on this and it’s not. It's only true of a few cuisines. Chinese, Mexican, Thai etc is still way better in city. Some burbs do have some good mom + pop spots but it’s all scattered. Bridgeview has great Middle Eastern food but it’s nowhere near Wheeling where people think Pita Inn is the same thing (it’s not). What’s true is that there’s a ton of interesting spots to be found in the burbs but it’s so spread out to where it’s not really comparable. Somebody that lives in Chicago Heights doesn’t have the same options as someone from Morton Grove. But people in Highland Park don’t have close to what the folks of Niles have. You can do the same with the city in terms of the there being more options on the North Side than the South Side but the city is much more condensed when it comes to restaurants. Albany Park alone clears any suburb in a one on one matchup which takes us to this week’s post. Here’s five semi recently opened international dining options I’ve tried in Albany Park of late. 

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Xotikka

First stop is a very new spot at 4749 N Pulaski. It’s so new that Xotikka doesn’t have a sign up yet (Mahi’s Kitchen was the previous tenet). This is an efficient one man operation making some fantastic Indian sandwiches. The first menu item listed is Vada Pav, a Mumbai favorite that spread across India and has really started to take the States by storm too. Vada Pav is a spiced potato patty in a fluffy bun, accompanied by chutneys and sometimes cheese if you please. The potato patty, or vada, is mashed potatoes, herbs, and chickpea flour batter, and deep-fried until golden brown. It's placed in a pav, a soft, savory bun similar to a kaiser roll. I had to get one of these on my first visit as it’s the most mentioned menu item in the few online reviews and I always like a Vada Pav when I get one. This was bigger than any other I tried but still a very good deal at $8 with Amul cheese. The potato fritter was perfectly fried to where the exposed part was crunchy while the inside was soft and super flavorful with a nice and spicy profile. Mint chutney and the option to add cheese plus a well toasted sesame seeded bun round it all out. This was a very good version that filled me up right. I chose to add cheese but it’s shredded and not melted and didn’t really give off any clues that it was being used so I’d skip it. I’ll be going back for one of their Indian chicken sandwiches made in a variety of ways. 

Vada Pav at Xotikka
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Tikal Sabor Chapin

Next we’ll shoot over to 3216 W Lawrence street which is home to one of two spots serving the cuisine of Guatemala in these parts. The Central American country has a very interesting cuisine revolving around Mayan and Spanish traditions characterized by hearty stews, corn-based staples, and mild spices. The menu here is a what's what of Guatemalan favorites including ceviche, fried chicken and even stir fried chow mein noodles as “Chino-Chapin” food is very popular with Guatemalans. The trend began with Chinese immigration in the late 1800s, with immigrant-run food stalls, known as kodores chinos, becoming popular at local fairs. But first things first was an order of the Garnachas - a popular Mesoamerican dish found in both Mexican and Guatemalan cuisine, with distinct regional variations. The ones at Tikal Sabor are made with little puffs of fried masa topped with carne molida, sauteed onions, salsa and a sprinkle of cotija cheese with a vinegar cole slaw. These delicious one bite snacks pack a big punch of flavor. I could’ve easily ate two more plates. The chow mein was also tasty though pretty much something most people can make at home. 

Garnachas at Tikal Sabor Chapin
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Zaab E Lee

Zaab-E-Lee Thai Street Food opened at 3121 Lawrence last winter and immediately started to garner buzz. I visited on one of the coldest days of the year in hopes of warming up with some Isan style Thai food but it was a bit of a mixed bag. First we’ll start with the duds which were a bowl of seafood Tom Yum that had nothing distinct in taste and only came with shrimp. I felt like we might’ve been gringo’d (given the milder version) which sucks is still a thing. A plate of Crying Tiger wasn’t any better in fact it was worse. The steak was a cheap and chewy cut served at room temp. The winners were a very good plate of Sai Oua that was some of the better Thai style sausage I’ve had in Chicago and an order of the Moo Ping with Sticky Rice which was served piping hot off the grill with a very nice smokiness going for it. I might go back and try a few other things that have been propped up at places like Infatuation and r/ChicagoFood but for now I have to agree with Steve Dolinsky - it’s a mixed bag.

Moo Ping at Zaab-E-Lee
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My Doner

Let's head west to 3806 W Lawrence where My Doner has been serving spit sliced Doner since last summer. Turkish style Doner is the original spit roasted meat traced back to the Ottoman Empire (modern-day Turkey) during the 19th century, when vertical cooking was common in the 1830s-1850s. I stopped in around the time they first opened and got a pretty good beef Doner wrap. Not the best not the worst. They’ve since added a “Berlin style Doner Sandwich” to the menu but it’s not going to change your mind about there not being any great Berlin style Doner options in Chicagoland. It’s a good sandwich but it’s lacking in the toppings department and is far from stuffed like the ones in Europe. 

Doner Wrap from My Doner
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Katkout

Last stop takes us to 4734 N Kedzie for more spit roasted meat. Katkout opened last winter in a packed little strip mall that also houses a new Yemeni coffee shop. The menu here has some typical things with shawarma and falafel being popular on top of options like a zinger sandwich and even some less typical dishes like Middle Eastern offal sandwiches. I asked the friendly guy about the offal but he didn’t have any ready to go yet. So instead I tried the “Krispy Shawarma” which is a bit of a viral dish at the moment. Unfortunately what I got was typical “Arab style” in that it was sliced into bite sized pieces and served with fries. I believe the owner is Syrian making this a Syrian style shawarma. It hit the spot but didn’t stand out outside the pricing which was $10 with fries and a drink - good deal.

Arab Style Chicken Shawarma at Katkout
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See ya next time @chibbqking

Lincoln Park Eats

 -Grubbing in Chicago
Five of a Kind: Newly Opened in Lincoln Park

Lincoln Park has long been one of Chicago's premier neighborhoods in terms of living but only recently has it started to enter the chat of Chicago's best food neighborhoods. The food scene in the neighborhood I grew up in has exploded over the last five years or so. Take Lincoln Avenue for example. When I was a kid the stretch of Lincoln that cut thru Lincoln Park was mostly watering holes. I remember when the Bulls were winning championships and Lincoln Avenue was one of the main places people would go to celebrate when they won. Then in the early 2000’s it kind of became dead over there for quite a while until restaurants like Galit and more recently Nadu started setting up shop. Fast forward to today and LP has suddenly become one of the city’s most desirable neighborhoods when it comes to opening a restaurant. But how come? Two guesses 1) people have money to spend in that area and 2) it’s become much younger and much more diverse as a neighborhood leading to some interesting restaurant openings. Today we take a look at five spots that opened in Lincoln Park in the last year or so. The type of spots that would’ve been out of place in this area a decade ago. 

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KookKook Khao Man Gai

For our first stop we head over to Clark street which is also booming right now. The stretch of Clark between Fullerton and Diversey has seen a handful of international openings the last couple years. Kook Kook Khao Man Gai is one of the more recent spots to set up shop. It’s ran by a guy from Nashville by way of Thailand. So I was told the owner runs a bubble tea shop in Nashville but he wanted to do something a bit more personal here and he’s doing exactly that at 2532 N Clark where he’s serving up Thai style Chicken and Rice aka Khao Man Gai. This chicken and rice dish consists of boiled chicken, rice cooked in broth, sauce, and a chicken soup as a side. It's a Thai version of Hainanese chicken with which it shares a common origin, though they differ mainly in the sauce and accompaniments. Khao Man Gai is known for its punchy, complex dipping sauce, most often made with fermented soybeans, vinegar, and chili, and is typically served with chicken soup and cucumber slices. It’s not the most instagramable dish you’ll come across but it’s likely to be one of the more flavorful. Kook Kook serves up an excellent version that comes with or without the skin - get it with for extra flavor. All facets of this dish from the tender boiled chicken, to the rice infused with broth, and the garlic sauce are very well made. The menu is small with a few other options including what’s said to be a good Tom Yum  soup plus other chicken dishes like Khao Mun Gai - fried chicken and rice. 

Khao Man Gai at Kook Kook Khao Man Gai
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China Wok

Next we head a couple minutes down the street to China Wok located at 2485 N Clark I’ve featured this spot before as the owner here used to run a takeout spot called New China Station in Humboldt Park where I was a regular. The dry chili fish filet at New China Station was one of my favorite dishes in town until it suddenly closed out of nowhere. I spent a couple years trying to find a replacement for it often to no avail until one day I decided to try this newly opened spot called China Wok that had quite a few Sichuan dishes including dry chili fish filet. As soon as it came out I knew I had found my favorite version again as the owner of China Wok previously ran the kitchen at New China Station. So you know about the dry chili fish filet but what else is worth getting? Here’s my go to order when we go with a group as it’s great place to byob as the family is so accommodating. First up I suggest an order of their old school potstickers which are thick and chewy and bursting with pork and ginger flavor. I’d also go for an order of the Sichuan green beans which always come out crisp with a nice spice kick. Then I recommend a plate of the “Thai Crazy Spicy Noodle” for the noodle lovers in your group. These are made with thick stir fried rice noodles mixed with onion, Chinese broccoli, jalapeño and basil leaves. We usually get the shrimp as the beef is a bit chewy but the noodles are always cooked well with hints of wok hei abound. I also love the “Szechuan Fish Casserole” which seems to be an Americanized description of Shui Zhu Yu or Sichuan boiled fish. This is a popular dish where marinated fish is boiled, then hot oil is poured over it, with heavy use of chili and Sichuan peppers. But whatever you get make sure to try the dry chili fish which is still the best in town on my watch. 

Dinner at China Wok
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Trilokah Kerala and South Indian Restaurant

Moving along we head over to Clybourn just off Webster where there’s yet another string of recent openings including Trilokah Kerala and South Indian Restaurant at 2239 N Clybourn. Trilokah isn’t exactly new though as they moved to Lincoln Park from Mount Prospect. I never got a chance to try this regional Indian restaurant when it was in the suburbs but I’ve been a few times since they moved into the city. Trilokah is cooking up food from Kerala, a state on India's tropical Malabar Coast. Judging by the crowds on my visit they made the right call moving to Lincoln Park. They did a nice job on the inside giving it a fun feel with colorful pieces of art lining the walls. On my first visit, which was solo, I had to try the Kothu parotta - a popular South Indian and Sri Lankan street dish made up of shredded flatbread (parotta) stir-fried with assorted vegetables, eggs, and meat in a spicy masala. The name "kothu" literally means "minced" or "chopped," referring to its preparation method. This dish is kind of like fried rice except it’s diced flatbread instead. Trilokah serves up the best version I’ve tried in the States. It’s super fluffy and not mushy at all with a nice spice profile. I tried it with beef which might seem out of place at an Indian restaurant but not one featuring the food of Kerala which has a large Christian population that often eats beef. Actually beef seems to be the move here, the beef curry has a ton of mentions in online reviews and most of them are favorable. As far as appetizers go the Tawa Roasted Shrimp makes for a great group starter with a thick and flavorful coating. 

Tawa Roasted Shrimp

Beef Kottu Porotta

The menu at Trilokah features quite a few dishes I’d never had before including Kizzi Porotta - a popular and aromatic South Indian delicacy where flaky, layered parottas are combined with a flavorful, spicy meat or vegetable curry, wrapped tightly in a banana leaf, and then steamed or slow-cooked. I decided to try it with beef and even though I had never tried this hands on dish it brought back a ton of memories upon first bite as it tasted like an Al’s Italian beef to me. I can see myself returning on a cold day as this dish had the same warming effect as a pot pie does. On a more recent visit we very much enjoyed the Kottayam style fish curry which is a semi spicy curry from Kerala cooked with kudum puli (malabar tamrind) and red chili powder which produces a vibrant red color that really stands out on a crowded table of food. Be sure to add a side of flaky porotta for dipping purposes. I look forward to further exploring the menu at this exciting new spot. 

Kizzi Porotta at Trilokah

Kottayam Style Fish Curry
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Dimmi Dimmi Corner Italian

Tavern style pizza is having a big moment across Chicago right now with lots of chefs chasing the crowds that come with it. Dimmi Dimmi Corner Italian opened up at 1112 W. Armitage and it’s been a hot stop since first opening their doors this past August. It’s ran by the Cornerstone Restaurant Group which took over the former space of Tarantino’s, a family-run Italian spot that closed last year after a 30-year-run. The kitchen is helmed by executive chef Matt Eckfeld, who previously worked at some very popular red sauce joints in New York such as Carbone. I really like the dining room which gets very lively on the weekends with groups of friends and families sharing plates of pasta and super thin and crisp tavern style pizza. I haven’t had the pasta, prices on that are getting pretty ridiculous, but the pizza is pretty damn good. It reminds me of the version served at Middlebrow as it’s super thin and almost too sturdy if that makes sense. It comes out as if you requested it extra well done. The namesake salad was a perfect pairing with the pizza. Some people don’t like this recent trend of cheffing up a working man’s treat but I find it refreshing in that a lot of pizza out there is average at best. It's the same product at a lot of spots as they all use the same supplier (Sysco) for their cheese, and toppings and so forth but places like Dimmi Dimmi are giving it a bit of a more personal feel.

Sausage Pizza at Dimmi Dimmi
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Le Mistral

Last stop takes us over to the beautiful Belden Stratford building at 2300 N Lincoln Park West where S.K.Y. recently relocated after spending seven years on 18th Street in Pilsen. As was to be expected it’s a beautiful space and a quite large one at that though I only walked through there to get to their new hidden wine bar Le Mistral. It’s a sleek looking spot hidden in a back room that you have to pass thru the kitchen to get to. It has the feel of a posh hotel bar in Europe and I don’t mean that in a bad way. On top of cocktails and wine they also have a little food menu that’s separate from S.K.Y. but I think you can order off the standard menu too. I saw something about their French Onion Burger which comes with a dipping sauce though it’s not poured over the top like those viral ones you've seen on social media. But this burger felt like a bit more than a viral stunt with a nice juicy patty covered in buttery onions and melted gruyere cheese with a Parmesan crisp added for crunch. It’s served with a rich and indulgent gravy like you might find on an upscale version of poutine. It hit the spot but I thought the Parmesan crisp was a bit distracting though that sauce would be good on anything beefy. Not cheap ($24) but with a bit of a tweak they can make it worthy of the price. I look forward to trying the new iteration of S.K.Y. which has a few old favorites and some new dishes too. 

French Onion Burger at Le Mistral
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See ya next time @chibbqking

Noodles Party

-Grubbing in Chicago
A Thai Style Noodle Party in Albany Park

The holiday season is around the corner and with the year winding down it’s time to start thinking about the best new restaurants of 2025 plus the best pop-ups etc. This week we visit a spot that would qualify for both. When I first learned of ‘Noodle Party’ as I’ve come to call it, I knew it warranted an immediate visit (as do most places that Mike Sula features in The Chicago Reader). According to Mike he was tipped off by a local about this interesting pop-up taking place in Albany Park and upon further review he uncovered one of the coolest setups I’ve come across in a Chicago food operation. 

Locals Favorite in Albany Park

Noodle Party is hosted by a lady named Pramereothai “Aomjai” Phumpardit, aka Mae (or “mother”). Mae grew up in Bangkok where she began helping out at her mother’s noodle shop at a very young age. According to Mike’s story she was running it herself at the age of 11 while her mother would go sell snacks at a factory. The name ‘Noodle Party’ comes from the storefront where Mae and her husband and their team set up shop every Tues. and Wed. at 4205 W. Lawrence. When you step inside you’re transported to what feels like a noodle shop in Bangkok. Each week the menu features a different Thai noodle dish as well as a few supplemental dishes. The only thing is you have to have the link to her page on Facebook where she announces the menu each week, completely in Thai. Luckily for those of us who can’t speak Thai, the Facebook translation button translates it into English. Even if you don’t have Facebook you can go to her page and see these posts by clicking HERE. 

Behind the Scenes with Mae at Noodles Party

I attended my first Noodle Party the day after learning of it thru Mike Sula’s story. I think they may have strategically planned to feature her most popular offering the week the article came out as Boat Noodles were on the menu that week (Note: they’re also on the menu this week for 10/28 and 10/29). Boat Noodles are basically the unofficial dish of Bangkok dating back to the 12th century when this dish got its name due to it being served from boats on the canals. Eating Boat Noodles along the canal in Bangkok is one of those food experiences that stick with you. Mae and her team want to help trigger those memories to her fellow Thai people residing in Chicago and they've shown up in droves. 

Boat Noodles 

Diners can customize their bowls by choosing what type of noodles you want and there's often the option of getting them with or without broth. In the case of the Boat Noodles they're offered with pork or beef. I had plans to try a couple of different bowls thinking the very reasonable $10 price-tag would result in a smaller serving of noodles as is the case in Bangkok where customers often go thru multiple bowls of noodles mixed into a rich and dark and savory broth made with beef and or pork bones plus cubes of Mini Coagulated Pork Blood, which is how it gets its cloudy color. That said one bowl ended up being a complete meal when paired with a refreshing bowl of Thai Style Shaved Ice. 

Thai Style Shaved Ice

I was the only non Thai person on my initial visit but with each visit after that it’s gotten a bit more diverse as word starts to spread. I think I’ve been five times now as the timing works out really well for me as I usually work a little later on Tuesdays and Wednesdays and Noodle Party goes from 11a-11p. So I’ve been heading over around 8:30/9p when most places around town are closing for the day.  

Bouncy Pork Noodle Soup at Noodles Party

As good as the boat noodles are my favorite to date has been the bouncy pork noodle soup made with Thai style pork meatballs. Mae and her team make these on site and there’s a big difference in their homemade version and the ones that come frozen that most places use. The frozen ones always seem to be way too compact which they’re supposed to be to an extent, hence the bouncy pork name, but they’re so packed they can be hard to put a fork thru let alone chew. The Thai style meatballs at Noodle Party have just enough bounce to give a little pushback when sliced. They work great with thin rice noodles in a soup broth that can be enhanced to your liking with condiments at each and every table. The meatballs are also awesome when covered in a spicy green curry and served with a plate of white rice. They do a fair amount of takeout too but it’s $5 extra per dish.

Meatballs in Green Curry

I really love how each and every week there’s a new treasure to uncover here. On one visit the special was Kuay Jab, or Peppery Noodle Soup, a streetside dish made with wide rice noodles and pork organs that makes for a sweet and a unique flavor. Every now and then they’ll do Khao Soi in addition to whatever is being featured that week and it’s tough to pass on that when they do. They make a textbook version utilizing a braised chicken leg with meat that easily falls off the bone into a rich and creamy coconut curry based broth with a wonderful balance of spicy, sour, salty, and sweet. It’s a contender for the best rendition in the city for sure. As previously noted this is a Tuesday and Wednesday operation but they’ve started to do Fridays and Saturdays too - with a completely different menu at that. Simply put this is the “find of the year” in that without Mike’s story many of us wouldn’t have a clue that there was such a high quality operation operating right under our noses. 

Khao Soi

Noodles Party
4205 W Lawrence Ave
Chicago, IL 60630 
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Suburban Finds

-Grubbing in Chicagoland
Five of a Kind: Northern Suburb Finds

It’s been a minute since I posted any of my findings in the suburbs so I figured I would throw something together for this week’s post. We’ll focus in on the northern suburbs which has had some interesting spots open in the last year or so. Here’s five of them that I would highly recommend - 

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Lao Tian Dumpling House (Evanston)

The Chicagoland area continues to be a bit of a dumpling desert compared to East and West Coast cities but it’s gotten better in the last couple years. Take for example the suburb of Evanston which despite being the home of a Big Ten university was without a spot a true go-to dumpling spot. Dumpling shops near college campuses have become very common these days. Lao Tian opened almost a year ago and I immediately wondered if there was any relation to QXY Dumplings. Reason being is the menus are very similar with the option to get your dumplings boiled, steamed, or fried. As far as I know there isn't a connection between the two though the quality of the product here in Evanston can match that in Chinatown. I’ve stopped in here a handful of times allowing me to try a bunch of different dumplings and they all hit the spot. I recommend going with the lamb and dill boiled or the pan fried with pork and cabbage. If you’re looking for a little more both the Sichuan Wontons and Zhong’s Dumplings are spiked with chili oil. The Zhong's Dumplings are a regional snack of Sichuan dressed with sweetened, spice-infused soy sauce, chili oil, garlic and sesame seeds.

Steamed Dumplings

Boiled Dumplings


Pan Fried Dumplings


Sichuan Wontons


Zhong's Dumplings
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Alan's Falafel (Skokie)

Here’s something I didn’t know until just recently - the largest and oldest Iraqi community in America is in Chicago, home to the largest Assyrian population in the United States. Honestly I never really thought about it but this makes sense as I know a few Assyrians myself and have also noticed a steady increase in Iraqi restaurants in the suburbs. Alan’s Falafel sits in a mini strip mall on Dempster and seems to stay packed with local Iraqi families. I recently visited and was greeted by two pristinely kept cones of meat - one beef and one chicken. When it comes to shawarma beef is more popular in Iraq and although I tend to prefer chicken I decided to try the beef shawarma samoon which consists of freshly sliced beef shawarma loaded into Iraqi Samoon which is a flatbread baked on-site. This sandwich is loaded with meat and ends up being a great deal too at just $10 each with a piece of piping hot Iraqi falafel included with the sandwich. I appreciated the fact they had bottles of sauce at each table too. Beef shawarma tends to be a bit dryer which this was but the sauce really fixes that. This was a really good sandwich at a super fair price-point. I can see why this place stays busy. 

Beef Shawarma Samoon Sandwich at Alan's Falafel
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Da Local Boy (Highwood)

Let’s go get some Mochiko Chicken on Da North Shore - except we’re not going to Oahu, we’re headed to Highwood where Da Local Boy was opened by a couple that moved there from Maui. There’s a handful of Hawaiian restaurants in Chicago but I can’t recall having Hawaiian fried chicken at any so I went with that on my initial visit and it hit the spot in a way Hawaiian food always does. I’m not a native but I’ve always found Hawaiian food to be extremely comforting. Mochiko Chicken is an iconic Hawaiian-style dish made with chunks of fried chicken. It's known for its sweet, savory, and chewy texture. The dish's signature characteristics come from its key ingredient: mochiko, a Japanese sweet rice flour. A plate comes with a scoop of steaming white rice and mac salad. Da Local Boy was recently featured in a NYT dining article about where to eat in Chicago but if you follow me on Instagram you knew about this place before it was in any local or national publications. I put their North Shore neighbor and former Bears legend and Hawaii Native Olin Kreutz on - he loves it.

Mochiko Chicken at Da Local Boy
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P Dern Thai Kitchen (Niles)

The locally owned Park2Shop grocery chain took over Assi Plaza on Milwaukee avenue in Niles a while back and the food court had some turnover too. There’s a few new non-Korean spots now including a Pho place and an outlet of a Sichuan spot in Bridgeport. There's also P. Dern Thai Kitchen ran by a Thai lady who can flat out cook. After a few visits it’s become one of my favorite Thai spots in the Chicagoland area due to an extremely high hit rate. I haven’t even had a chance to get into any of the Northern Thai options which are on a secret menu but don’t sleep on her spicy basil dishes. Pad Kra Pao is a good dish to gauge the talent of a Thai kitchen and the version at P Dern is among the best in the Chicagoland area - loaded with holy basil and Thai Chiles. But if you’re a fan of crispy basil pork you need to try the version from here which is as good as it gets. Super crispy chunks of pork belly are tossed in a mouth watering sweet and spicy sauce. You absolutely want to pay the up-charge for the fried egg sitting atop a mini mountain of jasmine rice. They don't skimp on the heat here so long as you can convince them you want it “Thai people hot” which I very much appreciate. 

Crispy Basil Pork Belly at P Dern Thai Kitchen
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Tandoor Curry Hotspot (Riverwoods)

Every now and then I learn of a new to me food spot that shoots to the top of my ‘to try’ list and Tandoor Curry Hotspot out in Riverwoods was a recent stop that attracted my attention in that way. I had kept hearing good things from reliable food friends about this Northern Indian restaurant in a very random suburb. When I finally got the chance to check it out I came away just as impressed as everybody else. I would say the Chicken 65 is my favorite rendition of that dish to date. It’s a very well seasoned dry spiced version made up of popcorn chicken sized pieces that are fried to a perfect crisp. The same can be said for the Gobi Manchurian which features little morsels of wok fried cauliflower bits tossed in a sticky chile sauce with some real deal heat. Dal Makhani is the dish I use to gauge a Northern Indian kitchen such as this and it was outstanding. Both the garlic naan and the basmati rice were very nicely done. The lamb chapli kebab was great as far as flavor but more like a meatball than a patty so I would probably list those as a one and done. I haven’t had a chance to try any of the “Ugly Delicious” portion of the menu but it features Northern Indian street food favorites like Samosa Chaat. The food seems to be really consistent from dish to dish so I might try an entirely new set of dishes next time with the exception of the Chicken 65 which will be a must on each visit. 

Chicken 65


Gobi Manchurian


Chapli Kebab


Dal Makhani
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See ya next time @chibbqking