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A platter of joy
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Tuck into kebabs, desi naans and biriyani at Afghan’s Grill
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Photo K. Ananthan
Delicious fare At the kebab festival
Sitting by the poolside of The Residency, listen to the gurgling of the water, and gape at the open sky speckled with twinkling stars. Heaven? There’s more. How about a plate of sizzling kebabs, fresh from the tandoor? Those
melt-in-the-mouth delights that some food-loving noble and his trusted cook conjured up centuries ago in the Middle East.
The Great Kebab Festival at The Residency’s Afghan’s Grill has now become part of the city’s gastronomic calendar.
And, this year too has seen the chefs working overtime to come up with “different” kebabs. The best news of all is that vegetarians have an equal number of scrumptious kebabs to choose from.
We start off with the finger-lickin’ delicious Pardewali Paneer roll, the Indian version of a spring roll. This gets top billing in the vegetarian section. Vegetables and paneer are rolled in a besan paste, before being wrapped in cornflour, and deep-fried. Try it with the mint chutney, and you’ll ask for more!
Then, it’s the turn of crunchy soya tikki, quite reminiscent of our good old paruppu vadai. A steady stream of dishes follows. Palak kurkure seekh, a delicious mix of minced spinach and fried moong dal; Kathal ki tikki made of bread fruit; the very different Kachekele ka tikki, chunks of raw banana marinated in a flavourful paste and grilled in the tandoor; and Narangi kali, juicy broccoli florets brushed with a mix of spices. You can also try the Badami lahsooni gilawati, nutty cutlets stuffed with garlic-flavoured cheese, and Mulayam chenna, slices of cottage cheese with more cheese in the centre.
Non-vegetarian delicacies
The non-vegetarian section boasts Dakshini murgh (marinated chicken), Raan-e-Awadh (leg of lamb), Kheema mirch (jalapenos stuffed with chicken mince), Jhinga anarasi (prawn and pineapple combo), Machili tilsooni (garlic flavoured fish garnished with sesame seeds), and a few more kebabs.
To go with this spread, choose from some special breads – the slightly sweet, crisp Kalonji naan, garnished with onion seeds, the soft Mewar ka rotla, stuffed with a paste of vegetable kheema, besan flour, and finely diced onion and garlic, and Caravan
roti, redolent of sesame seeds.
The kebabs are part of the a la carte menu at the specialty restaurant. The fest is on till February 3, from 7 p.m. to midnight. For reservations, call 0422-2241414.
SUBHA J RAO
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