Crafting an impeccable dining experience involves a captivating ambiance, enjoyable company, a tranquil environment, and, undoubtedly, delectable cuisine. My visit to Mardan restaurant at Heritage Village Resort and Spa encompassed all these elements and more. A brief weekend retreat amidst the verdant resort provided a much-appreciated escape from the hustle and bustle of city life. The pinnacle of my stay was a sumptuous dinner at Mardan, the NCR’s pioneering Northwestern frontier restaurant.
The restaurant derives its name from two distinct locales. ‘Mardan’ takes inspiration from a small town on the Northwest Frontier border of Pakistan, while ‘Manesar’ is situated in the valley of Peshawar. Mardan draws culinary inspiration from the local fare of this region and its neighbors, Tajikistan and Uzbekistan. The goal is to showcase the traditional cooking style of these rugged frontier areas, where clay ovens or tandoors were the preferred method of culinary craftsmanship.
Embarking on my gastronomic journey at Mardan, the regal muted red furniture and meticulously adorned tables immediately caught my eye upon entry. The menu presented a plethora of options, and my choice to commence the meal with Murgh Afghani Tangri proved to be a delightful start. Stuffed chicken drumsticks exuded the invigorating aroma of the tandoor, coupled with the profound flavors of robust spices, whetting my appetite for more. Despite not typically favoring paneer tikka, the Paneer Aur Sabz Tikka here transformed my opinion with its flavorful profile and perfectly balanced spice levels.
Before delving into the main course, I must acknowledge the cocktails served during the meal, with a special mention for the engaging mixology session my friend and I enjoyed prior to dinner.
Moving on to the mains, our order of Murgh Khurchan, featuring minced chicken blended with chunky tomato, onion, and capsicum, offered a comforting meal without unnecessary oil and spices. Dal Makhani showcased the classic nutty flavor derived from the slow cooking process, shining through with each bite. Accompanied by skillfully cooked Sheermal bread, the Murgh Biryani arrived in traditional Iranian style, presenting a tempting sight. While not the typical spice-laden North Indian biryani, it boasted mild spice nuances, complemented by the potato topping on the layered chicken and rice preparation, resulting in a gratifying and comforting meal.
Concluding the culinary adventure on a sweet note, I savored Emarti with Rabri and Kulfi Falooda. The Emarti and Rabri combination proved delightful, while the in-house preparation of Kulfi Falooda surpassed expectations, truly elevating the dessert experience to new heights.