Royal Kabab has been through a couple owners since it opened in 2006, but I hadn’t been since the latest took over 8 months ago. Based on a recent dinner, they really know what they are doing.
I started with the chana chat, a sort of soupy salad made with chick peas, potatoes, onions, tomatoes, yogurt, chilies and cilantro. Man was it good. Not only did it have a terrific variety of flavors and textures, but also the contrasting temperatures of the warm chick peas, hot potatoes and cool raw vegetables.
For my main course I ordered the chapli kabab, two grilled patties of ground chicken that literally oozed with succulence and flavor. The brown basmati rice that accompanied them was perfectly cooked, as was the butter-slathered nan that I used to wipe clean the plate of my chana chat.