Dhaba food lovers are in for a treat every time they on Park Street. Comfort food dine den Ballu Da Dhaba has opened doors right in the heart of the city on Camac Street. Spread over an area of around 750 sq ft, the space has indoor as well as outdoor seating and can accommodate over 40 people. The idea behind the dhaba is to bring comfort food to the popular pub and party street. It will remain open till 4am for your late night cravings. Party goers can also grab a quick bite. It also has a mini stall outside called Ballu Ki Tapri which will serve chai. #winwin
“Good, hygienic and yet finger-licking food in the dhaba section was something that was lacking in the area and hence we wanted to cater to this demand,” said chef Md. Yusuf Ansari.
The space has an open kitchen where diners can experience the hustle and bustle of dhaba-style cooking and service. The Telegraph gets you the deets.
What: Ballu Da Dhaba
Where: 4/1, Abanindranath Thakur Sarani, next to Raghavendra Rathore store
Timings: Noon to 4am
Meal for two: Rs 550-plus
The space is done up in muted and earthy tones with royal blue velvet chairs adding colour. Vibrant lamps with Punjabi motifs, hang from the ceiling, and mirrors in different shapes and coloured frames line the walls. The outdoor area wears the same quirky and colourful vibe.
Ballu Da Dhabewali Dal: A lip-smacking delicacy, this has black urad cooked for over 24 hours on a slow flame and topped with oodles of butter and a spicy tadka. Rs 251-plus
Ballu Da Tangdi Kebab: Succulent and juicy chicken legs are marinated in tandoori spices and yogurt and then grilled in the tandoor. Rs 191-plus for half and Rs 271-plus for a full plate.
Pindi Wali Chana: This has chickpeas cooked in Indian masalas such as cumin, and garam masala. Water is reduced to create this semi-dry dish. Green chilli, onions and lime adds to the yumminess. Rs 271-plus
Mutton Rogan Josh: If you love your meat, then opt for this rich, red, aromatic gravy with succulent pieces of mutton. Relish this with a garlic naan on the side. Rs 321-plus
“After opening a couple of outlets across genres such as casual dining, lounge, mircobrewery and a cafe, we decided to foray into the dhaba zone. We have tried to keep the originality of dhaba food intact from regions such as Punjab and Haryana. There is no heaviness in this type of food. Our icon, Ballu, is a sardarji, as they’re known for their love for food,” said Rohit Ojha (left) and Ankit Madhogaria, co-owners.
Pictures: B. Halder
