How does a Chennai fixture like The Great Kabab Factory (TGKF) reinvent itself? You fly in Chef Gurmeet Singh from Ludhiana and curate a Punjabi Food Festival at the Radisson Blu. According to Executive Chef Abhiram Gona, the idea is to fuse two cuisines and create a feast for the senses. For the next 10 days, TGKF, which is hosting the ‘Udta Ludhiana’ festival, promises to get you high on good food. The condiment tray is often a good indicator of what is to follow, and with panchranga pickle and papad all the way from Amritsar, we think this should be good.
We start with the signature galouti kebab, and it is heartening to see that the high standards remain. What follows is a veritable assembly line of edible widgets. From murgh taka til to Punjabi-style batter-fried fish, the influence of the five rivers is subtly evident. From the distinctive flavour of amchur to the tradit-ional white makhan slathered on mini makki and missi rotis. We’re definitely feeling the Balle Balle! One of many surprise elements was the raw mango and mint sorbet served in a miniature pressure cooker. It cleansed the palate so well that we had seconds. Hatta katta chunks of tandoori paneer brought the dairy group to the party and the chicken tikka and tandoori prawn were complemented by a very interesting hariyali shammi kebab.
Leading up to our mains, a chap in a suit passed by our the table to perform a few magic tricks. Our next point of enchantment came with the sarson ka saag with liberal amounts of mustard oil that completely lift the dish. Dessert comprises garlic, yes garlic, halwa, paan-flavored kulfi and gulab jamun. All staples save the halwa and the jury is still out on that. The masala milk is a different story, however, and a must-try.
The verdict? Robust and hearty Punjabi overtones that blend well with the soul and spirit of TGKF. Skip a meal and head down to Radisson Blu on GST Road. You won’t be disappointed.
The set menu is priced at Rs1,750 (non-veg) and Rs 1,500 (veg). Details: 22310101