The nuances, flavour combinations and techniques used in Indian food are as varied as its many cultures and languages. Demonstrating this fact is Kebabs & Kurries (K&K), the Indian restaurant at ITC Gardenia, which strives to introduce a new menu, with dishes that are unheard of, every two years. Take for instance, Labgeer. This is a dish that could give the common place aloo tikki and its many variants a run for their money. Labgeer is a patty made with beetroot, green chillies, mint, cashew nuts and cheese and K&K’s version is good enough to convert the most vehement beetroot haters.
Curated by chef Mohammed Shareef, Brand Custodian of K&K across all ITC hotels, the new menu has over 15 additions with a focus on vegetarian options. While our tasting started with Labgeer, we were then served an assortment of starters in quick succession. A highlight is the Nadru ki Chaamp — minced lotus stem, ginger, onions and green chilies that are flavoured with hand-pounded coriander seeds and red chillies. Crisp and golden, this is one of their specialties.
Our favourite from the vegetarian starters was the Makkai Ki Tikki, where corn kernels are mined and tossed with spices and filled with a mix of raw mango, ginger, chilli and mint. From the non-vegetarian options, we were impressed with Jhinga Ajwaini, which featured juicy jumbo prawns (courtesy ITC Masterchef) marinated in a yoghurt-red-chilli-turmeric-garam masala mixture and roasted over charcoal fire.
For mains, we recommend Mahi Qaliya — a punchy fish curry that is made with fish stock, dry mango, fish, turmeric, yellow chilli, ginger and garlic. Murgh Khushk Purdah is also a winner, as much for its flavours as its novel presentation. Grilled in a tandoor with a star anise-flavoured marinade, the chicken is then dum-cooked for a curry that can be a dish by itself, thanks to the golden brown ‘dum’ covering that doubles up as a fluffy roti. Nehari, a lamb curry brings in some DIY appeal with its accompaniments that include fresh coriander, crispy fried onions, mint, green chilli and lemon. Simmered overnight, this one is a must-try.
We also sampled the Dum Pukht Gosht Biryani (basmati rice layered with braised lamb), which was everything one would expect in a biryani — flavoursome, aromatic and comforting. We rounded things off with a trio of desserts — K&K Kulfi, Shahi Tukda and Shaan-e-Aam. While all three were delicious, we thought the Shahi Tukda won hands down. The bread, made in-house, was golden and crispy on the outside even though it had soaked up the creamy rabri.
Rich and hearty, the menu has arrived at the right time, as it serves as the perfect antidote to the rainy and wet weather.
Rs.3,500++ for two. At Residency Road