A stalwart of Aberdeen’s dining scene for nearly 40 years, offering a creative blend of contemporary and traditional favourites, served in a modern, spotlit dining room, serving some classic Pakistani and Bangladeshi dishes.
An extensive menu features small bites such as Raja Chingri with tangy king prawns, roasted garlic, chilli and fresh tomatoes, wrapped in flat puri bread; Shopnill 16 Samosa, named after a Bangldeshistreet vendor, with a vegetable filling with a tamarind chutney; and Le Paris Ki Brie, lightly spiced in breadcrumbs with a sweet chilli sauce.
The Kola tandoori mains include the Tandoori 65 – a chicken quarter chicken, in a Chetinad style marinade with chilli flakes and curry leaves, served with a medium tandoori sauce and green salad or a Adraki Lamb Chops on a bed of masala aubergines.
Also recommended is the 5 Star Biryani consisting of a chicken and lamb mix, with crunchy bites of pakora and a hint of chilli pickle.
A favorite Shahbaaz ‘classic’ curry is the Qandari masala style dish, medium-hot dish with a thick gravy, hint of chilli, cumin, fenugreek and chefs Khalis Miah’s own masala blend.
