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There are few cuisines with a wide-reaching global influence as prominent as Indian food. Trade between Oman and India introduced Indian spices and flavors (including cinnamon, ginger, chilies, coriander, and turmeric) to Oman. Indian cuisine itself is also popular there and I knew I had to try it. Come with me as I enjoy northern Indian food in Muscat, Oman!

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Mughlai cuisine is a big mix of Northern Indian staples like curries, kebabs, and breads. Begum’s three locations around Oman are the best spots in the country to have some.

My guide Mohammed from Oman Travel and I headed into the kitchen to meet the owner, Amit. The chefs were cooking up a storm! They were making chicken tikka biryani, chicken kebabs, marinated in mint chutney, mutton boti biryani, tandoori paneer, mutton seekh kebabs, tandoori mushrooms, butter chicken, and more.

They make everything from scratch. Everything looked so good. At our table in the kitchen, we had a massive mixed kebab platter. I loved the mutton seekh kebab with the spicy mint-cilantro chutney.

Next was pahadi boti (boneless mutton marinated in mint-cilantro-spinach sauce). It’s really tasty and spicy. The Jalandhari kebab (spicy boneless chicken) was very tasty. I also loved the smoky tandoori chicken, which they marinate for 24 hours!

The achaari aloo was spicy and pickled. I loved the soft texture of the mixed veg seekh kebab and the flavors of the different vegetables. The paneer haryali tikka was also smoky and cooked in the tandoor with bell peppers. I loved it with the chutney!

We followed that with garlic naan, butter naan, and laccha paratha. We ate them with butter chicken, kundan kaliya (mutton in fried onion paste gravy with green chilies, coriander, and cardamom), and baingan bharta (smoked eggplant mash with garlic and spices).

The laccha paratha with butter chicken was incredible. The gravy was outstanding! I’m a huge eggplant aficionado, so the baingan bharta also blew me away. The mango lassi helped calm down the heat.

The bone marrow in the kundan kaliya was downright orgasmic. Indian food is so addicting. Mixing the gravies was the best part!

Next, we tried the chicken tikka biryani, which I’d never had before. Mixing in the raita gave it a creamy texture. It also helped calm down the heat in my mouth!

Finally, we finished with phirni (a milky rice pudding with saffron) and shahi tukra (a bread pudding containing saffron and dried fruit). I’d never had either before!

The shahi tukra was creamy and contained a nice amount of almonds as well as cardamom. The flavor was like French toast! The phirni was less grainy than kheer and smoother. I loved it!

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About Me:

My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 88 countries to experience out and document unique cultures on my YouTube channels, travel blog, and social media sites.

I focus mostly on cuisine, culture, and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.

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P.S. Thank you for watching my videos and subscribing!

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