Vegetarians are always on the hunt for delicious kebabs. If you’re one of them, Kebabs & Kurries at Hotel ITC Kakatiya comes to your rescue, this winter. What they offer is an array of skewered delicacies as part of the ongoing month-long food festival titled Dastarkhwan-e-khas (till Jan 31).
Says Rakesh Ghai, executive chef, “Kebabs are winter eats and we decided to make seven of the best ones available this whole month. As our guests like to have a mix of those from the tandoor and some off the griddle, we have given them a choice of both varieties.” We start with Haryali Murgh Tikka, a light green, mildly spicy chicken preparation which melted in the mouth, just the way kebab connoisseurs would want it. Then there is the boneless favourite Pomfret which was sauteed, not fried. It was a good combo of taste and health.
“While kebabs are essentially meat-based, we frequently get requests about kebabs made of mixed vegetables and that is why decided to put together a few for the vegetarians,” says junior sous chef Kunal Bapna. So on the menu are Subz Seekh Kebab, Aloo Chowk Ki Tikki, Soya, and Lotus Stem Kebab (last two available as part of the regular menu too). The Subz Seekh was no different from the one made of minced meat and perhaps is the reason why it is being patronised well. “Incidentally, we can also serve vegan kebab too, but on a day’s notice,” Kunal informs.
Although it’s a kebab festival, the team has added Chooza Biryani as it was a hit the last time it was introduced. Chooza is a chicken which weighs no more than 450 grams and is mixed with aromatic rice, saffron, curds, minced eggs and neatly cooked in a bowl covered with a layer of flour flavoured with ajwain. It had the dominant flavour of saffron and as tasty as it looked. This is one chicken biryani that steals the hearts of hardcore mutton biryani lovers.
Price for two: Rs.2,500.
Pics: S Sebagapandiyan.