Eat, Drink on the Bogey

How about not paying huge sum of money, overcoming all hassle of booking and featuring onto the waiting list which you usually face if you have book a stay at Palace On Wheels. All this can enjoyed at an amazing restaurant in Hyderabad. Ofcourse you will not have the same grandeur like Palace of wheels but trust me n my taste buds you will get the taste of hyderabadi n mughlai khana.
Venue: Sahib, Sind Sultan
SSS is BJN group of restaurant just like Ohri’s in Hyderabad. The restaurant is opened on the 4th Floor of the City Centre mall. There can no place other than this where you spend your special day!
Ofcourse if your rich you can even have dinner at Falaknama Palace taken over by Taj and spending cover charges of 2000 per head.....but i give you more cheaper option and that can be another reason to follow my blog regularly especially for all the Food-oholics!
SSS has a special bogey situated in the the restaurant. you have to reserve your seats before you enter into the first class nawabi train. you can also enjoy your dinner sitting on the platform but i would suggest that you book it in advance. the decor is really beautiful and dishes are rich with flavors.
It is on the expensive side but a dinner for 4 will cost you around 4000+ if you order hard drinks too.

Must Try: Mutton Rib Korma, this is my all time favourite. The taste is rich and it has a strong flavour. But you can’t go without trying the Galouti Kebab. Your taste buds will be tantelized with the flavour of mace, garam masala and red chillies. It is so smooth that it dissapears once the salvina touches it............OMG my mouth is watering!

Try Your Hands:
Ingredients:
1 kg lamb very finely minced
1 tbsp ginger paste
2 tbsps garlic paste
2 tbsps butter
4 tbsps raw papaya paste
1/2 tsp red chilli powder
1/4 tsp mace powder
4 tbsps bengal gram flour, lightly roasted
Salt to taste
3 tbsps oil/ghee to fry the kababs
Preparation:
Add all the ingredients (except the ghee) to the lamb mince and mix well.
Refrigerate the whole mix for 1 hour.
Remove the mix from the refrigerator and form into patties.
Heat the ghee on a heavy-bottomed skillet (on a medium flame) and fry the kababs till golden on both sides.
Cool on paper towels. Serve with Mint-Coriander Chutney.