Charan C.
Google
I recently dined in at Shaaz Restaurant, and overall, it was a memorable experience with a mix of highlights and learning moments.
To begin with, the paneer ghee roast was truly outstanding. It stood out as one of those dishes that instantly tells you the kitchen understands balance. The flavors were rich yet not overpowering, the ghee aroma was perfectly controlled, and the paneer was cooked just right—soft, flavorful, and indulgent without being heavy. It was clear that a lot of thought and experience went into crafting this dish, and it honestly set a very high expectation for the rest of the meal.
The fry piece chicken mandi, however, didn’t quite live up to that benchmark. While the rice and overall presentation were decent, the fry piece itself felt a bit disconnected from the dish. The chicken seemed to be cooked separately and added later, and the “fry” element didn’t really come through as expected. The flavors leaned more toward a mild gravy rather than a robust, well-fried component that usually defines this dish. It wasn’t bad, but it felt like it could have been more cohesive and bold.
That said, I fully respect every chef’s creativity and individual cooking style. Food is subjective, and each kitchen has its own interpretation. With the level of execution shown in the paneer ghee roast, I’m confident that small refinements to this dish could elevate it significantly.
I would definitely return, especially to explore more of the menu, as the potential here is clearly strong.