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The blend of herbs and meat, that’s characteristic of Peshawari Kebabs, and the spicy, kebabs of Lahore add a touch of the North West Frontier to the cuisine. Garden fresh ingredients, herbs and spices are grilled gently over a charcoal fire to make sizzling and succulent kebabs. The Gosh thing tikka comprises lamb cubes cooked slowly over a fire, with a hint of asafoetida. There’s also the Peshawari speciality, Chappali kebab. The fragrance of spices and crisp seasonal vegetable go to make up the acahri subz seekh or tandoori shabnam.

Sigree is situated on the Fifth Floor, Hotel Aruna Complex, 144/145, Sterling Road, Nungambakkam.

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