Please note: This review was done on an invitation from foozy to taste their food, and when the food was sent to the author’s home, no bill was presented to the author. While the author assures you of objectivity, the review may be influenced by the extra care and attention the food samples got before being sent for review.

When Gurgaon Foodie and home chef Reema Varma got in touch with a suggestion to taste some of her food, I readily accepted, since she had been trending on the group and I was curious to find out what was it that was making her food tick. She sent me some curries and a kabab to taste and here is my take on the dishes.

The curries by and large are full of robust character with an earthy appeal that is enjoyable. Khade Masale Ka Chicken (Rs 450 for 6 pieces), their bestseller, is made in desi ghee, with visible khada masalas and whole garlic with onion imparting the caramelized sweetness to the dish.

                            Khade Masale Ka Chicken

Haldi Laung Ka Mutton (Rs 450 for 6 pieces) is well marinated and cooked perfectly, with clove providing peppery tones to the dish.

                           Haldi Laung Ka Mutton

Kaleji Masala (Rs 400) has bite size pieces of mutton liver cooked in a thick masala in desi ghee. The liver here has maintained its texture without going bitter and the masala lifts the dish up. Mutton Shammi Kebabs (Rs 350 for 6 pieces) is the only dish I do not enjoy as much, but that could be due to my belief that kababs should have a bite. Reema’s version of shammi is more in the direction of galauti with a texture fit for babies without teeth (assuming they are allowed to eat kababs). The kababs have already lost shape in transit.

                     Kaleji Masala                                     Shami Kebab

In my opinion the food at Sakhi ki Rasoi shows great promise. Suggestions for improvement are – one would be to see if the amount of oil/ghee in the dishes could be reduced. Now I fully understand the need for a layer of fat on top of curries since the taste depends on them. But over the years, starting with the legendary chef Imtiaz Qureshi have found a way of reducing oil without sacrificing the taste. Since we no longer till land, maybe we can do with lesser oil. Second, they will have to figure out if they want to serve galauti or shami – they can’t possibly do that. Third, the packing can be more efficient with less use of cling film and plastic that makes a package impossible to open.

Having said that, the biggest challenge for Sakhi ki Rasoi is to maintain the consistency of the tastes and quality of meat. I wish them the very best for the future.

Ratings (Out of 5)

Food: 4.0 | Packaging and Delivery: 3.5 | Value: 4.0 | Overall: 4.0

Meal for two: Rs.700

Address: Sector 9, Gurgaon, Haryana 122001

Tel: 9711878313