Fire It Up At Maachis, Gurugram

Fire It Up At Maachis, Gurugram
Maachis in Gurugram ,

If India was on a platter, it would be here

Simrran Gill
November 05 , 2019
03 Min Read

Sticking to its name, Maachis looks fiery on the menu card. An interesting mix of dishes showcasing the different regions of India, we must say that we were really excited to try this place. Located inside a mall, the place was quieter than we anticipated. With 90s music playing in the background, and the decor, a tad dated, what lacked in ambience, made up in its food offerings. In an attempt to curate a menu that includes dishes from across the country, here are 7 things we suggest you try if you find yourself at Maachish.

The shillong shapale was a good start

Famous across the Northeast, Sha phaley is stuffed bread with either meat or veggies. The place offers both variants. But be prepared that the vegetarian version comes stuffed with corn and not vegetables per say (we are not complaining, we feel corn is extremely underrated and has much to offer). Juicy and crunchy, it was the right texture for a starter. And the burnt chilli tomato chutney on the side slyly did its work of enhancing the overall flavour.

Fusion and ideation here takes a front seat. A refreshing and interesting take on the good old chicken tikka, the chicken tikka trilogy comes with three different flavours but on a single plate. While the idea of pesto or chillies paired with chicken tikka might sound like a disaster, but the execution proved us otherwise. Delightfully different, we are all for this trio.

Shikhumpuri kebab is East meets West. We were skeptical about going for curd cheese inside kebabs, but were happy with what was brought to the table. The kebabs were as they should be, extremely soft and melted in the mouth with each bite.

The parotta here was as it should be, extremely soft
Coming from the coast, the Malabar parotta is the softer variant of the famous North Indian lachcha parantha. The restaurant gives you an option to pair it with six different curries (yes, you read that right), which includes paneer/chicken chettinad, kadai anda curry, Malabari fish/prawns and a vegetable curry. We chose to go with the paneer variant. An attempt to retain the local taste had been made but was not completely successful. The parotta, however, possessed the softness that it should. We suggest trying a different curry because the parotta deserves a chance.

The chur chur paranthas were a delight. We had a couple of fillings to choose from, including both vegetarian and non vegetarian. We chose to go with the butter paneer and chicken and both did not disappoint. The paranthas crumbled, doing their job well. The copious amount of stuffing inside just made it better. Served with dal makhmali, it added a flavour profile that we enjoyed very, very much. That's why we say don't miss it at Maachis.

We tried other dishes, including the Galouti burger but we felt a mutton patty in a paratha just doesn't comprise a burger. And the desserts were overtly sweet. There were pros and cons at Maachish and we feel there is scope to improve. Limiting the menu might do the trick.  

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