Get your Iftar fix this fasting month with tandoori quail, tongue soup, and ‘meetha idli’ at these lesser-known haunts at Mohammed Ali Road
Mango Firni
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It is easy to miss this shop, because most people who step onto MS Ali Road, at JJ Junction, have two destinations in mind, JJ Jalebi and Zaika. But, we are out seeking something sweet and soon, spot a table laid with orange, yellow and white firni.
Rehmat Sweets & Bakery is just nine years old, a relative newbie in the area. It is known for its dry fruit sweets, barfi and halwa. During Ramzan, they also make the traditional firni and malpua. We skip the kesar and plain firni to try the mango variant. The rice pudding was smooth and creamy but not too rich, with an overwhelming mango flavour.
At Shop no 6, MS Ali Road. Time 10 am to 2 am Call 9820364445 Cost Rs 45
Tandoori Bater
Think of bater (quail) as the tastier cousin of the chicken. This bird is so high on flavour that even if it were just thrown into hot oil and fried, without any seasoning or marinade, it would be just as delicious. Don't worry, though, because at Salim Bhai's, your quail comes with a few frills.
You're unlikely to find this dish at fancy restaurants, so make the most of it while it lasts by tucking into it here, only during Ramzan. The tiny bird is slathered in piquant tandoori masala and dunked in a fryer before it is served to you piping hot with a sprinkling of lip-puckering chaat masala.
At Opposite Modern Bakery.
Time 4 pm to 4 am
Cost Rs200
Zabaan Soup
Our first impression of Garib Nawaz Chicken Soup Centre isn't a good one: none of the tables were occupied. But, we persevere because a colleague in the know told us this is where we to get good tongue soup. So we enter and place our order. The Zabaan Soup comes in a bowl, accompanied by soft pao. The soup has an oily layer so we have to dig deep to find the chewy tongue bits. It is a spicy dish but mopping it up with pao helped mellow the heat. This 35-year-old shop was started by Saeed bhai and comes to life only during Ramzan.
Disclaimer: Several dishes at this eatery are offal-based; if you don't enjoy it, skip the trip.
At 73, Memonwada Road.
Time 4 pm to 4 am
Cost Rs 180
Seekh Kebab
Nowadays, Khara Tank Road wears a forlorn look during Ramzan, a far cry from the bustling food hub it used to be. Don't let that deter you, though.
The street is still home to some interesting finds, including Haji Tikka. Run by Abdul Samad, this kebab kitchen has been around for over 35 years.
You'll find a wide selection of chicken kebabs here, right from malai tikkas to chopped liver. However, it is the buff kebabs that you need to try. As soon as you've taken your pick from the menu, a staffer will put the skewers of marinated meat to grill on the coals. These are then served with onion slices and a spicy green chutney. Dunk and enjoy.
At Corner of Khara Tank Road and Raudat Tahera Street.
Time 5 pm to 12 am
Call 9820466466
Cost Rs40
Sandan
On a street filled with the bright red, green and oranges of marinated kebabs and spicy curries, the pristine white dessert is soothing to the eye. A closer look reveals a fluffy round thick idli-like dish with shaved pista on top. Mohammed Yakub tells us it is 'meetha idli'. Laughing at our confusion, he adds that it is originally called sandan, sometimes corrupted to sandal. "It is made with just rice and mawa," says Yakub.
The sandan is made by pouring the rice-mawa batter into a stainless steel mould (much like what is used to make idlis) and placed in a steel drum to steam. When cooked, it is then scooped out of the mould, topped with a gooey sticky sauce made out of rice water and served. The sweet was light and fluffy, and the cake is like a cross between the South Indian idli and the Goan sanna.
At Outside Hindustan Restaurant.
Time 2 pm to 4 am
Call 9987879057
Cost Ra25
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