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A nawabi spread

Out The Great Kabab Factory serves authentic Afghani food



To die for Kababs, desserts and paan!

It's afternoon in the swanky Mantri Square. Kababs and biryani are on my mind and without looking left, right or centre I make my way straight to The Great Kabab Factory. Yes, the promise of the Kabab Factory being great is assured. The royal — predominantly brown — interior looks great. The ubiquitous smell of marinated and grilled kababs that hangs heavy in the air is great. And the warm reception by the smartly-dressed waiters is great too. All good signs that my meal will be fit for a king. I expect a three-page long menu card, instead I am handed a half-page menu, which is divided into non-vegetarian and vegetarian choices. I am informed that I can order for unlimited kababs. Wait. Rewind. Unlimited, did I hear? Really? Well, it's true. You can order for as many servings of kababs, and the price remains the same. With that, I begin my meal. The Galouti kabab is a combination of minced lamb meat, marinated with hundred different spices and herbs and cooked in a mahi tawa. The kabab is not too oily. It's succulent and mildly spicy. It tastes even better if rolled in a finely-made, small-sized parantha. Here are the steps: take the Galouti kabab, place it at the centre of the parantha, spread the kabab with a spoon over the parantha, add a dash of tamarind or pudina chutney and voila! You have a pancake kabab. It tastes superb as there are various taste gradients, from spicy to soft. The subj galouti is made of yam and green vegetables and has a smooth taste to it.

Next, I am served barah kabab. I take a generous helping of it, squeeze a lime into it, add slices of onion and diced chillies. The result? Do I need to even describe it? It's delicious. The kababs keep pouring in, like manna from heaven: Gilafi sheekh kabab, Afghani murgh, macchi kutti mirch and murgh tikka khada masala. The vegetarian kababs are equally scrumptious: kalonji paneer tikka made of fresh paneer flavoured with black cumin and palak khumb tikki of a lovely combination of spinach and mushroom.

The varied types of dals (lentils) are prepared well enough so as to enhance, and yet not quite take away from the taste of the kababs. You can dip your parantha into the dal and eat it with relish. There is everything from plain masoor and to a signature kala dal.

The murgh dum biryani is next in the production line. And it tastes divine. It's less on oil and has an almost silky taste to it. But the chef offers me no leads — it is a secret.

My stomach is full and my taste buds have been sufficiently pampered by all those heavenly kababs and biryanis. But I can't resist the dessert. I am served a hot gulab jamun and ice cream. The sweetness of the gulab jamun is made mild by serving it hot. And now, tan-ta-ran… time for the ice cream. So what's on your mind after you finish this meal? Paan? The ice cream takes care of that well. It's meetha paan-flavoured ice cream. The ice-cream teases your taste buds and there is a pleasant after taste.

The Great Kabab Factory is located on the third floor. Call: 22667360

Ambience: Stately

Wallet factor: Rs. 495 for a

meal for one

Speciality: All the kebabs,

biryani and paan ice-cream

Service: Prompt

SRAVASTI DATTA

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