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KHYBER GRILL

FRONTIER INDIAN CUISINE IN FREEHOLD, New jersey

INDIAN FINE-DINING serving AUTHENTIC TASTES

Khyber Grill: A destination restaurant in Freehold

Located in Freehold, New Jersey,
Khyber Grill is a purveyor of fine Indian dining which is authentic and affordable.

Khyber 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, Khyber 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 Khyber 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. 

CALL +1 (732) 637 5070 FOR RESERVATIONS OR GENERAL INQUIRIES.

FOR COMPLIMENTARY WEDDING FOOD TASTING, CONTACT AKSHAY JHANJEE @ +1 (917) 774 5698

PRIVATE ROOM AVAILABLE | WE CATER ALL OCCASIONS

www.KhyberGrillNJ.com

Introducing BAMBOO WOK, EDISON, NJ
Modern and Authentic Asian-Fusion Cuisine.

www.BambooWokNJ.com

WHY KHYBER?

ollowing a three-year absence as a dine-in venue, the Khyber Grill is back — in a new location — with an expanded staff and a larger, more efficient kitchen that allows for greater catering options. The reincarnated restaurant, which opened on June 1, is now at 5 West Main St. in Freehold. "We offer a fine-dining experience, featuring upscale, yet rustic, décor and a menu inspired by the legendary barbecue street vendors seen along the Khyber Pass," said Akshay Jhanjee, co-owner/operator.

Noting that many of the clients who were regulars at the original location in South Plainfield have followed him and partner Jasmeet Arora to Freehold, Jhanjee said, "We are a destination restaurant, so we are grateful, but not surprised, to see many of our former customers from Edison, Clark, Westfield, Metuchen and, of course, South Plainfield."

One attraction is that everyone who eats at Jhanjee's restaurant receives a signature bib with the Khyber Grill logo. "Besides protecting clothing, it lightens the mood, gets people talking and provides wonderful photo opportunities," Jhanjee said.

Of course, the real reason they come is for the food, not the folderol.

The original Khyber Grill was launched in 2011 and immediately clicked with its emphasis on Northern Frontier Indian cuisine. After it closed in 2013, Jhanjee said, the website remained live, and offsite catering continued. Meanwhile, he also operated another restaurant, Bamboo Wok, featuring what he called "Indo-Chinese recipes," at 170 Talmadge Road in Edison.

Now, with the two active dine-in establishments and more-ambitious-than-ever catering effort, the 27-year-old Jhanjee is following in the footsteps of his father Raja Jhanjee, co-owner of the well-known Bukhara Grill on 49th Street in Manhattan.

The younger Jhanjee has been involved in restaurant management since his graduation from Pace University, where he studied finance, not food. The academic training has been valuable in helping him make accurate projections of income and expenses, as well as plan for capital investments, he said.

Source: Khyber Grill: A destination restaurant in Freehold http://blog.nj.com/khyber_grill_frontier_indian_cuisine/2016/09/khyber_grill_a_destination_res.html

OUR STORY

Why open an Indian eatery in South Plainfield on a stretch of Oak Tree Avenue clogged with more than 100 of them? How on Earth can it set itself apart? Akshay Jhanjee who debuted his handsome, 75-seat Khyber Grill in late 2011, did it with warmth, polish and sophisticated cooking. His dishes are influenced by the North-West Frontier region of India that became Pakistan and includes the Khyber Pass.

Distinctions become apparent even before diners are seated. Jhanjee greets everyone with genuine warmth, and subsequently visits each table. The room is casual but smart, with an appealing juxtaposition of traditional artifacts and new materials. These include banquettes covered in a subtle, modern paisley that refers to traditional Indian design; wall hangings that range from fine Persian rugs to bamboo art pieces; and hand-hammered copper water cups (lined with stainless steel) that gleam in the light of contemporary pendants and sconces.

This is his first restaurant, but they are by no means novices. Jhanjee’s family owns New York’s popular Bukhara Grill. “We handled catering for as many as 1,000 guests a day and as far away as Florida and Puerto Rico,” Jhanjee told me in a phone call after my visits, adding that he hopes to specialize in off-premise weddings. Jhanjee, raised in New York, recently moved to Fairfield.

What you don’t see much of on Oak Tree Avenue are fine dining restaurants. But that kind of experience—what Jhanjee called “New York style, with New York hours”—is what Khyber aims to deliver. “We want to change the local standard so that people don’t have to travel so far.” He said he has regulars who come from Trenton and even eastern Pennsylvania.

In offering a wide range of kabobs and certain characteristic spice mixtures, Khyber Grill nods to the former North-West Frontier. Jhanjee 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 Akshay’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 Khyber 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  (http://njmonthly.com)

 
Mr. Akshay Jhanjee, Founder KHYBER GRILL, Freehold, NJ

Mr. Akshay Jhanjee, Founder

KHYBER GRILL, Freehold, NJ

THE RE-LAUNCH OF NJ MONTHLY'S BEST INDIAN RESTAURANT
- ZAGAT RATED.

Grand Lunch Buffet
Tu-F $9.95
Sa & Su $11.95
Free
Delivery

Phone

(732) 637-5070

Location

5 W Main St
Freehold, NJ 07728

Hours

MONDAY Closed

LUNCH
Tuesday-Friday 11:30am–3pm
Saturday-Sunday 12–3:30pm

DINNER
Sunday-Thursday 5pm-10:30pm
Friday & Saturday 5:30-11:00pm

 
 
 
Akshay Jhanjee, left, and Jasmeet Arora are partners in the new Khyber Grill located in Freehold.

Akshay Jhanjee, left, and Jasmeet Arora are partners in the new Khyber Grill located in Freehold.

A selection of grilled meats can be found to tempt the palate at Khyber Grill.

A selection of grilled meats can be found to tempt the palate at Khyber Grill.

Dal Khyber, a selection featuring black lentils, is the signature dish at Khyber Grill.

Dal Khyber, a selection featuring black lentils, is the signature dish at Khyber Grill.

Chicken Makhani is cooked in tandoor and finished in a rich tomato-based gravy and flavored with fresh Indian herbs. Baingan Bharta is prepared by mincing eggplant that is grilled over charcoal or direct fire. This infuses the dish with a smokey flavor.

Chicken Makhani is cooked in tandoor and finished in a rich tomato-based gravy and flavored with fresh Indian herbs. Baingan Bharta is prepared by mincing eggplant that is grilled over charcoal or direct fire. This infuses the dish with a smokey flavor.