Khiva, Phoenix Market City.

Khiva, the latest Indian restaurant in town peddling Bukhara cuisine, is an outpost of the original located in Phoenix Market City, Bandra-Kurla Complex, and just like the Bombay outlet, the Pune branch too is is housed in Phoenix. While the decor is modern with a generous use of wood and a warm colour palette and speakers that belt out Middle Eastern music to pay homage to the city the restaurant's nomenclature is derived from, the cuisine is traditional keeping intact the richness of Bukhara cuisine - the kitchen certainly doesn't skimp on cream. 

Chandni Kebab

Decadence, unfortunately, doesn't always guarantee moreish-ness and with the exception of a couple of dishes nothing really rocked our boats, which, given the price points Khiva quotes - it's pricier than other standalone Indian fine dining restaurants like Tvum! - make it tough to recommend unless you're around in the mall and would like to check out a new restaurant. Both the Chandni Kebab and Murg Mozzarella Kebab are cream-based with some cheese and smattering of olives on the latter distinguishing it from the former, while the Chakori Kebab has a yoghurt and green masala marination. Usage of fatty leg meat does add succulence, but taste-wise they were all just above-average. 

Curries

The Makai Seekh Kebab - veg. seekh with corn kernels - and Mutter aur Cheese ka Tikka - think hara bhara kebabs stuffed with cheese - were the vegetarian starters of which the seekh was a tad dry and crumbly. The Mutton Lahori, with a dark brown and smooth onion gravy scented with saffron was the first real knock-out of the evening. The cooking of the meat was on point and crisp butter naans only enhanced the experience of eating that unctuous curry. The beauty of the Murg Peshawari {boneless chicken / onion gravy} lay in it's simple home-style cooking - it's not meant to dazzle but provide you with a warm, comforting feeling of home-cooked food. 

Chicken Dum Biryani

Palak Paneer, Meloni Tarkari {assorted veg.}, Methi Mutter Malai did what they were meant to without any of them vying for our attention. Dal Khiva {makhani} was sufficiently creamy but a bit too tangy on the palate and underwhelming on deliciousness. Chicken Dum Biryani, served with mirch ka salan and burhani raita, was one of the better iterations of the rice dish I've had in restaurants of late with a good ratio of masala and meat to rice. Bonus points for adding potatoes. 

Desserts

Baked Anjeer Halwa, Lychee ki Tehree and Zaffrani Angoori Rasmalai are all quite serviceable as desserts but not particularly memorable. The status quo on the Supreme Court highway ban on alcohol being maintained in Pune means that you'll have to abolish hopes of a sharaabi-kebabi meal for now but they serve some refreshing mocktails to sip on along with the grub. 

{The bloggers table was hosted by Khiva.}