Binge on biryani: Head to ITC Kakatiya's Kebabs and Kurries for delicious options off the grill

Your craving for kebabs and biryani ends at this Chef Special Menu. 

A Harini Prasad Published :  23rd August 2018 08:08 PM   |   Published :   |  23rd August 2018 08:08 PM
Chooza Biryani google photo

Chooza Biryani

Staying true to its idea of celebrating the flavours of the Indian cuisine with local ingredients, ITC Kakatiya’s Kebabs and Kurries has launched a Chef’s Special Menu with a promise to introduce dishes that are unheard of. To check out what’s on offer, we visit the upscale property on a Monday afternoon. Adding to our excitement, junior sous chef Kunal Bapna tells us that his Chooza Biryani from the menu has won him a new set of regulars at the fine-dining restaurant.

Gosht Shikampur


We settle down in a corner of the palatial space and begin our meal with some roasted papad and coconut water while watching the chefs whip up kebabs at the kitchen through the glass door. In no time, Chef Kunal makes his way to the table with a plate of Gosht Shikampur. The mix of minced meat and split gram is cooked to perfection with locally-sourced spices and a generous amount of ghee. Next up is the Kadak Seekh. True to its name, this roll-shaped kebab is crisp with a tandoor-cooked filling of tender chicken, spices and cheese. “My team and I did a food trail during the Ramadan month to explore the local cuisine. Although we bring together dishes from across the country, we always make sure to customise it to the local palate,” says Kunal, as we’re busy finishing off the chicken kebab with mint chutney.

Kadak Seekh


Vegetarians can opt for Tarkari Shami — a fine mince of vegetables like potato and carrot and spices cooked on a griddle, while seafood lovers must-try Tarare Jhinge. The juicy jumbo prawns cooked with local chilli and herbs are quite flavourful. Finally, the much-awaited Chooza Biryani (spring chicken marinated with yoghurt, saffron and green herbs and cooked with basmati rice in a pardah) is brought to the table. A few spoons of the biryani and we understand why the huge number of fans for this one.

Tarkari Shami


The stuffing of minced chicken, spices and egg makes the spring chicken flavourful. Pair it with Burhani Raita and this main course dish is certainly a winner! We round up the meal with a glass of chilled Bombay Falooda, which is sweet, refreshing and filling.

Price for two: Rs.2,500 ++. Till August 31. 
 

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