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Kebab delicacies on a platter

Special Correspondent

— PHOTO: V. RAJU

A lip-smacking assortment of kebabs await food-lovers at the Kebab Factory, the ongoing food festival at Bay Leaf in hotel Gateway in Vijayawada.

VIJAYAWADA: The kebab, which was in the past, just meat sprinkled with salt, barbecued and gobbled up by the Moghul army on the move, soon caught the fancy of Indian chefs.

Perfecting it into an art, the chefs chose the finest meats and created an amazing array of marinades in which these meats are transformed into savoury goodness.

Chefs at The Gateway Hotel are busy doing exactly that. As part of the ongoing food festival ‘Kebab Factory', Meril Aricatt, executive chef of the hotel, is busy leading his team into an epicurean journey.

Setting a perfect mood for all good things to come, a bowl of richly prepared Nizami haleem with sheermal is served to the visitor. Even while one drools and slobbers, an un-interrupted flow of kebabs and biryani tantalise the taste buds.

Lip-smacking delicacies like minty tandoori jhinga, diwani machchi, murg banjara kebab, Hyderabadi gosht biryani and dal makhni arrive on a platter.

“Try this ‘Paththar ka gosht', cooked on a block of rock placed on a sigri. The tender meat will simply melt in your mouth,” says Srinivas Lahari, general manager of the hotel. To down these flavours of goodness, you can rely on the assorted bread basket that includes mini missi roti, mini kulcha, mini tandoori naan and roti.

For accompaniments, you have tomato chutney, pudina chutney, imli chutney, smoked kachumbar salad, pickles, papad, raita and salan.

Round it up with sinfully delicious dessert items like shahi angoori rabdi and strawberry ice cream.

“We are serving kebab in a sizzler plate to prevent dipping of the temperature. The response is overwhelming, similar to what we had witnessed during Rayalaseema Food Festival,” says Shabul Hassan, sales and marketing manager.

Vegetarians need not whine for they have a delectable range of food items to tickle their taste buds. Starting with Hyderabadi subz ka haleem with sheermal, they can gorge on achari paneer tikka, subz kakori kebab, rajma pudina kebab, anjeer makai ke kebab, Hyderabadi subzi biryani and dal makhni.

The festival is on till June 13 but the organisers plan to extend it based on public response.

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