The room at dinner time — brass jugs, steel tumblers, and tables that mostly know each other.
Our Story
The name points east — to Allahabad and the Awadhi kitchens beyond it. The address is pure Indore: Vijay Nagar, near Bombay Hospital Square.
The Dabba
Chilli, turmeric, black pepper, coriander, garam masala, dried pomegranate, and cardamom with cloves at the centre. Awadhi cooking is restraint with these — the spices support the meat and the smoke, they do not shout over them. The tikka's anardana, the biryani's saffron, the kali mirch's pepper: all of it is measured out of a dabba like this one, every service.
In the kitchens of Awadh, cooking slowed down — dum pukht, sealed handis, kebabs minced by hand, gravies built on nuts and patience instead of speed. That patience is the whole inheritance.
The restaurant takes its name from Allahabad, where the pomegranate tikka — sweet, sour, charred — is a point of pride. It travelled west with the recipe, not in a franchise manual, but the way recipes actually travel: in someone's head.
The kitchen set up near Bombay Hospital Square and found its people: families after long days, hospital staff on late breaks, students who save up for the full handi. Indore eats early and argues about food — the restaurant fits right in.
Today the charcoal lights at 1 in the afternoon and the last handi opens before 1 at night. 950+ diners have rated it on Justdial. The rest of the story is on the menu.