I have looked at Shehnai's menu many a time when stopping off at this little parade of shops in the mornings. I got the chance to have dinner here last week with a friend
What had caught my eye was the interesting list of chef's signature dishes, many of which I hadn't seen on other Indian menus before.
I had a nice mango lassi and we chewed on some nice popaddoms while perusing the menu. Nice to see the condiments were inclusive with the popaddoms though I could have done with one spicy condiment to balance out the sweet ones
We went with stuffed brinjal (aubergine) rings and tandoori gulnehar, also known as pomfret, a fish common in Asian cooking. The brinjal rings were large. The stuffing was a mixture of French beans, button mushrooms, carrots, potato, Indian cheese and spinach. However, this had been so thoroughly mashed together that it was impossible to appreciate the different ingredients. The pomfret had been pan fried, perhaps a little overcooked but the tandoori spices did go well with the firm fleshed fish
For main course, we chose the Khyber Pass Rann (lamb shank braised in a robust gravy of onion, ginger, spices and rum) and Karwari fish curry, made with imported fish given flavour by tri-fala, curry leaves and dill. The fish curry was nice in a non descript way and our waiter wasn't able to shed more light on tri-fala other than that it was an Indian spice. However, the outstanding dish of the evening and what earned this place a solid 4 Yelp stars was the lamb shank, cooked to falling off the bone tenderness and given life by spices which gave a sweet and zingy note to the meltingly tender meat
Good solid Indian. I'd return for that lamb shank and there are other intersting looking dishes to try read more