The Kebab Festival is ...ummm... different
THINK KEBABS and it is the image of finely minced vegetables and meats arranged on skewers that flashes across the mind.
For lovers of this delicacy, the "Kebab Festival" on at Afghan's Grill at The Residency till February 29 offers something different.
If you go in expecting to savour melt-in-the-mouth kebabs, there's little to pamper your palate.
On the other hand, if you're game for innovation, you can have a field day.
Take the Papdi Bharwan Mirch (Rs. 140). With the regular chaat papdi as base, it has a ring of capsicum enveloping ground vegetables. It looks catchy and tastes different.
"Normally tandoori masala is used in Kebabs. For this festival, we have used Lucknawi masala," explains M. Manohar, Corporate Chef of The Residency. The presentation is different, too.
The tried and tested sizzlers have a presence, but many kebabs are served on small skewers placed inside a sigri, the burning coals keeping the food warm.
Spicy mint, tomato and coriander chutneys and sweet murabba are served as accompaniments.
A must-try is the Lucknawi taftan, a soft Indian bread made of flour and yeast. Spicy on the outside and mildly sweet once you bite into it, the bread is braised with oil, sesame and poppy seeds, garlic flakes and chilli powder.
Introduced specially for the festival, the taftan (Rs. 40) is a perfect foil to the kebabs.
The mildly flavoured murabba is a delight. Made of mango, it has a dash of garlic, chilli powder and sugar.
Out of the 17 kebab varieties on offer, ten are non-vegetarian.
The Murgh Sondhali (Rs. 170), coated with sesame and groundnut powder is on the sweeter side. Bite into the Elachi Murgh Kabab, and true to its name, the flavour of cardamom lingers on for long.
Jhinga ka shola, Karwari Jhinga, Ahd Shaan-E-Mirch, Kebab-E-Peshawari, Tunda Kebab, Gosht Pasanda Kebab, Macchli Hara Dhaniya and Jharokha Machchli are the other non-vegetarian delicacies on offer.
In the vegetarian section, try out the Dhingri Galouti (Rs. 140), a deep-fried mince of mushroom. Thanks to the mild spices, the flavour of mushrooms stands out. The Khoya Hara Bhara Kebab (Rs. 140) is of the melt-in-the-mouth variety.
A tikki made of green peas, palak and coriander, it is stuffed with khoya before being toasted on the tawa.
Other kebabs on offer in the vegetarian platter are Paneer Moongphali Tikka, Sabzi Zaika-e-Methi, Paneer Sheekh Kashmiri and Dhingri Mastani.
SJR & M.A.
Send this article to Friends by