Kohinoor Grill is proud to announce the opening of its newest restaurant in Freehold, New Jersey. Rated and ranked as New Jersey's BEST Indian cuisine, Kohinoor grill offers a variety of fresh vegetarian, juicy meats and seafood grilled to perfection. Paired consciously with award winning recipes of Biryani Rice and Naan breads, to inspire your taste-buds.
We aspire to preserve the authenticity of classic Indian food while also catering to seasoned food lovers who appreciate delicious bold flavors. Looking forward to having you as our guest while we take you on a culinary journey through India. Offering you not only the best service, our ultimate goal at Kohinoor Grill is to ensure that our guests leave with an unforgettable dining experience.
Join us today for lunch or dinner at our NEW and improved venue.
In offering a wide range of kabobs and certain characteristic spice mixtures, Kohinoor Grill nods to the former North-West Frontier. Jasmeet described the style overall as “rich, derived from the Moghul empire.” To me, the extensive menu reads much like those of other Indian restaurants. Yet certain things do set it apart, starting with impeccable ingredients and the nuanced ways they’re handled, especially in sauces. The kitchen blends its spices fresh each morning. These elevate even a familiar dish like chicken korma. Here, large chunks of succulent white and dark meat luxuriate in an exceptionally fine cream sauce studded with whole pods of tender cardamom, bits of dried fruit and cashews. Like many dishes, it arrives in a hammered copper vessel that not only looks good, but holds heat well.
The first thing you are likely to eat when you sit down is the surpassingly good, cracker-like papadum. Here again, a choice array of aromatic herbs, spices, seeds and pods makes all the difference. But be warned: They pack a wallop, which is surprising since the heat level of most dishes is mild to medium.
The spiciness of appetizers and entrées can be turned up or down at the diner’s request. The one dish we asked to be served mild—shrimp biryani, a kind of Indian paella—turned out to be the single spiciest dish in our visits. A miscommunication, perhaps? Probably, because for the most part servers here are enthusiastic, responsive and friendly.
There was no slacker among the many appetizers we sampled. Elsewhere, samosas, a kind of fried dumpling, and fritter-like pakoras are too often bland and leaden, but Jasmeet’s were flavorful and almost sprightly. Chaat is a kind of multifarious snack food beloved on the streets of India; sort of what gorp is to hikers, except savory. We tried kurkuri bindhi chaat, made from fresh okra sliced lengthwise into wispy strips and fried till crisp. They were crunchy and addictive. Fawa crab, a small casserole, came loaded with shredded crabmeat in a creamy tomato sauce imbued with the subtle flavors of torn curry leaves, sautéed onions and the merest hint of ginger. “The spices are clear and bright—earthy, not muddy,” observed one tablemate.
Tangri kebab —three fat, juicy, chicken drumsticks marinated in yogurt and spices—had us licking our fingers. In fact, they made the tandoor mixed grill boring by comparison: In a generous combo that included two kinds of chicken kebabs, lamb, shrimp and cubed white fish, the complex flavors of the various rubs and marinades were undermined by the dryness of the proteins. On the other hand, we couldn’t get enough of baingan bharta: minced eggplant, soft and succulent in a casserole with ghee, onions, tomatoes and aromatic spices. Even lamb rogen josh, that familiar stew of boneless lamb, onions, tomatoes, yogurt and spices, had us exclaiming over its intense flavors and silky textures, enhanced by a generous sprinkling of freshly chopped cilantro. The three baby lamb chops in lamb chaamp were delicious as well. Marinated in yogurt, ginger and garlic, they gain an unusual fluffy-mealy texture that takes some getting used to.
A dish I would gladly order again was bhuna goat, its succulent meat braised in a complex dark red sauce endowed with a raja’s fortune in spices. We soaked up the chef’s excellent sauces with basmati rice and a basket of several classic, puffy, baked-to-order Indian breads. They are worth the extra cost, but you don’t need both.
Desserts are familiar treats like kulfi, a dense style of ice cream, and kheer, a basmati rice pudding. Like most everything at Kohinoor Grill, they are expertly prepared. You can call that New York style, as the owners do. I just call it delicious.
SOURCE: NJ MONTHLY RESTAURANT REVIEW (https://njmonthly.com/)