Located smack in the middle of the scrap market, the restaurant seems like a easily passable one. But don't be fooled by its dirty surroundings and run of the mill exteriors. Khalsa is a well kept local secret, one reserved for the adventurous and guts of steel!
I did have my arm twisted a bit before I agreed to go here, and I am so glad I did. We arrived there around 12 pm when it seemed like the restaurant was just about getting going. There were already a few hungry diners at the tables waiting for the kitchen to churn out their favourites.
The inside is less impressive than the outside. We took a rickety staircase up to the second floor to sit in their "air conditioned" section. My host did the ordering, a couple plates of Barra Kabab, a few rotis and raw seasoned onions. The Barra kabab looks like an unsavoury dry lamb chop until you bite into it. The flavour is so delicate and the meat so tender. You would not expect it and it is super tasty. Until then I had expected an over-seasoned and masala laden chop. We went through plate after plate, just could not have enough.
When we decided to stop ourselves, my host insisted I try yet another specialty of this place - Dana. Now your Cholesterol might just shoot up hearing the description of the dish but here goes anywhere - Dana is liver wrapped in fat and grilled! I am not fond of liver, but boy was this good.
Khalsa is know around town for its Barra Kabab and Dana. But its location and way downscale ambiance keeps a lot of people away. There are plenty of great restaurants in Delhi but none until now have been planning a trip so that I can have this kabab.
Love it!
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