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Kebab delight

Terrace, The Leela, has a Kebab fest

PHOTO S. MAHINSHA

FRESH FROM THE TANDOOR Kebabs that tickle the taste buds

Succulent meat with a slight smoky flavour and delicately laced with spices, kebabs are a gastronome's delight. These marinated pieces of meat are a chef's masterpiece. Served with chutneys and rotis, kebabs like butter chicken and dosas, have acquired a pan-Indian identity. So, now in addition to meat kebabs, there are kebabs made of paneer, red kidney beans, cauliflower et al. If speaking of kebabs and kebabs have made you hunger for one, head to Terrace, The Leela, Kovalam as a kebab festival is going on. We decided to start off the tandoori kebab treat with Tehri paneer (Rs. 290). A rich cottage cheese kebab, it had a stuffing of potato and mint chutney.

As we waited for the next dish to arrive, we took in the sight of the flickering lights of yonder ships. The lilting music in the background and the cool sea breeze were relaxing. An in-house speciality and an innovative dish is Paneer shikampuri (Rs. 290). Cottage cheese stuffed with cheese, green chillies and coriander leaves, it was a `cheesy' delight.

We heartily tucked into the oil-free tender Kashmiri murgh kebab (Rs. 390). With a subtle smoky flavour, the cheese and pomegranate seeds lent the dish a unique flavour. The Punjabi Tarikoni Parota, which uses atta, ghee and salt, went well with the kebab. A coriander chutney and tomato chutney were served as dips for the kebabs.

According to the chef Rakesh Prasad Semwal kebabs are generally cooked in the tandoor as it helps retain its juices. However marination plays an important role. All the tandoori dishes have to be marinated first in order to tenderise them and to lend the dish flavour.

Special masalas

For this, the chef ordered special masalas such as Malbani masala, which incorporates ingredients such as red chilli, cumin seeds, ajwain and black salt to name a few; Ghatti masala, which has spices fried and ground to a fine paste and malt vinegar.

Seafood lovers will enjoy Amchuri pomfret tikka; boneless pomfret marinated with raw mango paste, roasted cumin powder and green chilli paste. Those who crave for lobsters can try the Malai Kesar lobster (Rs.1,690). There are also various lamb dishes to choose from.

The festival, which is open for lunch and dinner, comes to an end on November 1. It is best to place a reservation.

LIZA GEORGE

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