From Gandhis to Ambanis to Advanis and everyone in between, Dhaba has always been a favourite with those who want to savour typical Grand Trunk Road style delicacies, cooked in the restaurant's signature style.
Thirty years is a long time for a place to transition from a restaurant to an institution. It becomes a towering legend for going steady in times when diners are spoilt for choice, and every possible cuisine is served literally on a platter to them.
When three decades of culinary perfection culminate at Dhaba-The Claridges, the journey dished out by its staff that witnessed this iconic place taking its baby steps, is peppered with warmth, nostalgia, and anecdotes that give an insight into why Dhaba boasts of a ferociously loyal fan base with who's who on its list.
From Gandhis to Ambanis to Advanis and everyone in between, Dhaba has always been a favourite with those who want to savour typical Grand Trunk Road style delicacies, cooked in the restaurant's signature style.
So right from its balti meat to kanastari baigan, dal dhaba to tiffin chicken, the place has people from all walks of life eating out of its hand since 1986 when it opened its door. "Eating out was not fashionable at that time, and certainly not at a five-star restaurant when we started. Those who visited Dhaba at that time were ruffians from Haryana and neighbouring states as they were the ones with money. It was common to see people with pistols dining here casually," laughs KK Sachdeva, food and beverage supervisor, who is the oldest team member, and has been with Dhaba since day one.
The restaurant team ensured it had its rustic game on point, from interiors to menu. The same quest for perfection trickled down to the manager as well.
Amarjit Singh, a six-feet-tall, strapping lad started out as a steward, and within six months became the first manager of Dhaba, solely because he looked every inch a gabru jawan, who are a common sight at roadside eateries on GT Road.
The old team regales with anecdotal conversation, throwing a bit of trivia about some politician here and a sportsperson there. For instance, Congress Vice-President Rahul Gandhi who is a regular at Dhaba, always splits the bill amongst his friends.
"They go dutch. Besides, he is a very humble person. I have never seen him refusing anyone for a photograph though his security men are very uptight about it," says Sanjay Chopra, food and beverage supervisor, who joined Dhaba in 2005 as senior captain. They also identify another regular, Anil Ambani, with humility, who has a "fixed menu" and spicy food.
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