We were back at Kungh's in two short weeks. Dad had this itch to eat Seekh kebabs and we just couldn't think of a better place to take him to. And better yet, he was footing the bill this time. So as always, since this is the second review of the place, its going to be more of a photo review.

The Seekh kebabs - Just as juicy and tender as the first time round. In fact Sudhakar just could not stop saying how he felt all the food we ordered was better than the first time round.

This time we had a vegetarian starter as well - Alwae - This was cubes of potatoes marinated in a tangy curd/chilli mixture and deep fried. Despite this, the potatoes were not dripping with oil. They tasted great. The centers were a bit raw, maybe a few more minutes in the oil would have helped.

Kebab pulao formed part of the main course. The pulao came with ringlets of seekh kebab mixed in it. Contrary to the way it looked, the dish was not dry at all and could be eaten without any accompaniments of a gravy or chutney. It tasted great and was made even more heavenly with the chicken qurma that Javaid (the owner of Kungh) suggested.

The chicken qurma came with a layer of oil floating on the top. Of course this contributed greatly to the taste. However, despite the grease, this boneless chicken dish felt light and washed off the hands easily. No residue here.

The last time we came here, we had the yakhni and this time I had its counterpart - The Rista. A wonderfully light gravy with balls of pounded meat. It tasted wonderful with fluffy steamed rice.

You can read an earlier review of Kungh here