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Kababs for all

How many varieties of kababs can one eat in one go, one two or twenty-two? SUMITRA SENAPATY suggests a glimpse at kabab's list of Hyatt's Delhi Ka Aangan for a choice.

AN A la carte section with twenty-two kababs? A number of eyebrows are sure to be raised while poring over the all-new menu at Hyatt's Dehli Ka Aangan. And judging by the orders of fellow diners, connoisseurs are starting to raise a glass of wine or two with these wholesome Indian `snack attacks'. Quite a sea change, considering that traditionally tandoori fare has always been devoured with far headier spirits than wine. Be it our own Grover's or the Australian Chardonnay or the French Chablis, tandoori chicken kababs and wine is a combination worth checking out.

There is no need really to follow any thumb rule as to drink what with what, even the very basic idea of white wine with white meat and sea food or red wine with red meat need not be adhered to. But in a hot country like ours, it always helps if the white wine is really chilled and the red is slightly chilled instead of being at room temperature.

After the wine suggestions, can kababs be far behind? Cubes of Norwegian salmon marinated with yoghurt and crushed pepper along with a perfectly chilled Chablis seems the way to go, while a vegetarian substitute for this could be cubes of cottage cheese marinated with lemon juice and yellow chilli wrapped in papadams. Kababs, more often than not are visualised as strictly non vegetarian, but at Dehli Ka Aangan vegetarians have a fair choice, be it mushrooms, baby corn, stuffed capsicums, potatoes filled with pomegranate and raisins, fried spinach kababs or the griddle fried patties of hung yoghurt stuffed with khoya and dry fruits.

Meat dishes are equally popular here, and include chicken, seafood or lamb marinated with a myriad of herbs and spices, ginger, basil, ajwain, kashmiri chilli, royal cumin, saffron and more. A more eclectic choice is jumbo prawns flavoured with basil, lemon juice, chilli and yoghurt. Chutneys made on the premises add additional punch, although most helpings of kababs don't need it. It makes sense to ignore the list of soups and main courses and head straight for the variety of kabab fare. Make it a kabab and wine affair and you won't be disappointed. Ghazal singers add to the pizzazz of the evening. And don't forget that Dehli's wine list is extensive and impressive, a highly varied choice, though not too many `by the glass'.

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