• 08 Feb - 14 Feb, 2020
  • Attiya Abbass
  • High Life

Culturally rich, fused with curious flavours laced in centuries old cooking traditions – Iranian cuisine remains to be a culinary experience less explored. Interestingly, local food entrepreneurs are adamant on bringing its unique taste to the forefront, with the advent of the relatively-new, Alborz. Such is the story of Jawad Abid, a traveller to Iran, who returned fascinated by the country’s culturally-dense foodscape and lifestyle and established Alborz.

My colleague and I were walk-ins at the restaurant last week – its name spelled out in Urdu lettering over a painted wall evoking simplicity and quaintness of the place. The spacious seating area was illuminated by Persian antique cranberry glass lamps, staying true to traditional ethos.

Ploughing through the menu, we found it pretty vast for an eatery which specialises in Iranian grub – we flipped through sections of chicken & beef steaks, Chinese and desi specials.

We began our lunch with servings of Mozzarella Sticks from the starters – coated in yummy batter, filled with tantalising cheese which stretched as we broke the sticks. I wished they were served to us piping hot, which would have enhanced the taste some more. Our next picks were carefully chosen from the Alborz Special – we settled for their famous Chullu Kebab and the very curious sounding, Akbar Juja. Within a wait for over 15 mins, our mains landed on our table. Chullu Kebab – considered the national dish of Iran – lived up to its honour. Succulent pieces of textured mutton made for long strips of kebab which we devoured with roasted tomatoes and sautéed veggies. Seasoned with mild spices and piquant trace of garlic and basil, the spice ratio was very less, allowing the tantalising flavour of grilled meat to shine through. Our next order, Akbar Juja was our first-time try. On a bed of steaming saffron rice, flavoured pieces of chicken were nestled along with sautéed veggies, pickles and spice garnish. A piping hot bowl of yakhni (broth) was also served along with it. We drizzled spoonfuls of yakhni over the rice as we ate it – seasonings of black pepper, butter and sauce were meddled well but the resulting taste didn’t blow us away like the kebabs. The yakhni tasted delectable with the rice and even on its own, but we found the chicken and rice combo to be tad bit underwhelming. We were also curious about the addition of pomegranate sauce in this dish, because we didn’t find any trace or taste of it in the dish. The highlight of the table was yet to arrive – Pan Seared Fish doused in creamy sauce. Flavoured to perfection with high spice notes high, the fish made for delicious morsels along with its accompanying sauce. A side-line of plain fried rice also arrived, making us wish if they were simply flavoured. We ended our meal in high spirits, with plans of trying out more Iranian dishes on our next visit to Alborz.

Location: Bungalow No. F-65, Block No. 4, Clifton
Average cost for 2: Rs 1800 to 2500 approx.


Chullu Kebabs won us over! So did the Pan Seared Fish. Taste is truly the eatery’s testament, with a wide variety of dishes waiting to be explored.


The staff is cordial and accommodating, but the service was a tad bit slow despite us being the only diners present.


There is this quaintness and simplicity about Alborz which is unique, owing to its rustic interior fused into a modern setting. Their lamps and furnishing add a cherry to the cake.


Food can be savoured to the fullest if it’s presented well. Alborz faltered slightly in this regard with its unexperimental and simple displays, which most may find underwhelming.


All sections were priced reasonably with good servings of food served, good for sharing.