Ordered My dinner from this place some days back and It was Amazing. The delivery made the experience a Little bad As Half Of My order had gone cold, yet the chicken was cooked really well so it was still enjoyable. Must Try- Chicken bura, Tandoori Roti and Phirni. Budget:680 for 2 Approx Value for Money:4/5

Mughlai is in vogue in the tri-city region these days. More and more restaurants are coming up with what they term as "authentic" Mughlai fare. The trouble is, we’re hundreds of kilometres away from cities which can truly boast of authentic Mughlai such as Lucknow. In such a case, it becomes difficult to really find a restaurant that serves what it claims. I know a trick which is often used. If the food is not authentic, it is termed as Indo-Fusion. Now you know. But enough of this gyaan. In the midst of terrible confusion over authenticity, we have the newly opened Zaferoon - a delivery only restaurant that claims to serve authentic Mughlai fare. And so I ordered and let me walk you through what I was served. The Murgh Biryani was precisely what I expected it to be, long grain flavourful rice, beautifully marinated spicy chicken cooked with aromatic spices and fried onion. Oh, how I love fried onion in a Biryani. The biryani, albeit spicy for my palate was spot on and hit all the notes that it is expected to hit without going overboard in any way. Murgh Kali Mirch - This was the crowning glory of the order. The thing about authentic Mughlai is that flavours are never loud, a.k.a generic North Indian/Punjabi fare. In an authentic or near authentic Mughlai dish, you’ll find subtlety, the nazaakat of spices and they don’t hit you. Instead, they’re meant to please your senses. This dish does just that. It is oily so if you belong to the “Ultra health conscious, oil measuring, calorie counting, broccoli munching, vegan loving tribe”, stay away because you’ll only embarrass the dish. The white gravy is delicately flavoured and the black pepper doesn’t kick you. It gently adds its touch and makes this an amazing dish. The chicken pieces were juicy and cooked to perfection in the gravy. This is yet another thing I've noticed. There are places where chicken is boiled and kept aside and quickly tossed in gravy and others where the chicken is cooked in the gravy and this is what you should be looking for. The chicken should be cooked within the gravy as in the case with this place. The above dish was paired with one of the best sheermal I’ve had in recent times. It was not very sweet and had loads of crushed almonds on the surface. A royal affair indeed. Pairing the sheermal with the Murgh Kali Mirch is a match made in heaven. After this amazing fare, I ended with Phirni or Firni which is served in a clay tumbler. Dense, grainy with dry fruits and mildly sweet, this was just out of this world. Desserts, especially Indian desserts are often too sweet whereas those who know how to respect original recipes will favour a milder quantum of sweetness that brings out the aroma and other flavours as well. I had originally decided to keep it in the fridge and have it the next day, but I simply could not resist the temptation. Didn’t even share it with anyone and I suggest you do the same. I’m so happy to see genuinely authentic or close to authentic Mughlai finally being made available in the city. We don’t have a considerable Muslim population here and in terms of Mughlai/Non-Veg fare, it is quite a loss. 

The family behind Zaferoon comes from Meerut and has had decades of history, serving friends, family and guests with scrumptious food. This restaurant, from what I’ve gathered is run by the family where elders are involved in running the kitchen themselves and ensuring the quality of the food. The entire family is involved personally in the restaurant. How else can you infuse love in the food that you serve? And it shows. A truly commendable concept and a welcome change for the land of Butter Chicken and Cheesy fries in a beaker.