Bringing Indian aroma to the UAE

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Bringing Indian aroma to the UAE
There is so much on platter at Makani that each patron can have his or her own favourite

Famed for its dum pukht style of cooking and a wide variety of biryanis, Makani Restaurant is a name to reckon with

by

Sadiq Shaban

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Published: Wed 31 Aug 2016, 5:59 PM

Tucked away in Sahara Centre, Al Nahda Road Sharjah, Makani Restaurant has won legions of diners over the years. With its beautiful decor and attentive staff, the restaurant is a reputed name in Awadhi cuisine.
Be it the unique flavours or traditional cooking styles that lend its dishes a distinct aroma, Makani offers some of the finest Reshmi Kebab (non-vegetarian) and Tandoori Shashlik (vegetarian) in town. For the most succulent chicken, well-cooked tandoori mix, Murgh Peshawari and Paneer Tikka Masala, along with excellent butter naans and taftaans, simply head to Makani.
"Since we opened this restaurant we have never compromised on quality. Each season we introduce new and special dishes to our menu for our valued patrons. All branches of Makani have a great ambience with exquisite furniture, drapes and a warm atmosphere. Most of our tables are divided into booths by curtains and quaint wood and metal partitions," Naveen Suvarna, Managing Director, Makani Restaurant, told Khaleej Times.
There is so much on platter at Makani that each patron can have his or her own favourite. Some of the highlights include Murgh Kairi Kebab (with scrumptious pieces of chicken marinated in mango and green chilli and a sprinkling of saffron), Gosht Lucknowi Tikka (with appetising lamb chunks marinated in delicious spices), Gosht Bakhtawar (with cuts of mutton and fresh veggies in a spicy gravy), and Paneer Mirch Salan to name a few.
"Our Raan Masala Biryani is one of the best biryanis you can have in the UAE, and is always in demand. The kebabs are cooked in traditional coal-fired ovens called tandoors, curries are made in our customary copperware while biryanis are rustled up in dough sealed pots. Those with a sweet tooth can savour our Malai Firni, a yummy rice pudding and Gajar Halwa, a delicious carrot pudding made from milk and ghee by our expert chefs," the managing director added.
With so much competition in the F&B industry, Makani retains a unique gastronomic legacy. Apart from Sharjah, Makani also has branches in Fujairah. There are plans to launch one in Umm Al-Quwain too. Spice Garden, an all-vegetarian eatery from the same group, has already created a splash with its two braches in BurJuman and Madina Mall, Al Quoz, Dubai.
"We have a cross section of diners that include Americans, Emiratis, Europeans, Indians and Pakistanis visiting Makani for our unique taste and the choice of dishes on offer. With newer and more exciting choices available on the menu, we expect our patrons to continue their culinary association with their most preferred eatery in the UAE," Suvarna concluded.
Sharjah branch
II Floor, New Extension, ?Sahara Centre, Sharjah
065344402

Fujairah branch
Opposite Madha Gas Station?Fujairah Khorfakkan Road, Qidfa, Fujairah
092381755
- sadiq@khaleejtimes.com

The kebabs are cooked in traditional coal-fired ovens called tandoors, curries are made in our customary copperware while biryanis are rustled up in dough sealed pots.
The kebabs are cooked in traditional coal-fired ovens called tandoors, curries are made in our customary copperware while biryanis are rustled up in dough sealed pots.
The kebabs are cooked in traditional coal-fired ovens called tandoors, curries are made in our customary copperware while biryanis are rustled up in dough sealed pots.
The kebabs are cooked in traditional coal-fired ovens called tandoors, curries are made in our customary copperware while biryanis are rustled up in dough sealed pots.
The kebabs are cooked in traditional coal-fired ovens called tandoors, curries are made in our customary copperware while biryanis are rustled up in dough sealed pots.
The kebabs are cooked in traditional coal-fired ovens called tandoors, curries are made in our customary copperware while biryanis are rustled up in dough sealed pots.

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