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Thursday, Dec 12, 2002

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From the grill

Feast on a wide array of scrumptious kebabs and steaks from December 12 to 15 at Aalankrita resort in ethnic surroundings.



PERFECT GETAWAY: The barbeque outlet `Prakruta' is hosting this festival

ANY NUMBER of kebab festivals are welcome in this city of erstwhile nawabs. For this ubiquitous delicacy is a part and parcel of the food culture of this city. Would you like a perfect getaway to eat this delicacy away from the humdrum? Then drive to Aalankrita, the ethnic gateway (Thumkunta village, Karimnagar Main road, Shameerpet Mandal, R.R. District. Tel: 928247161-63, 928247464) for the Kebab-e-Hind, a food festival of kebabs, is being held from December 12 to 15 only at dinner (8 p.m. to 12 p.m.). The barbeque outlet `Prakruta' is hosting this festival at the open-air amphitheatre - `Taraana'. For the gourmet there is a mind-boggling range of about 50 plus kebabs.

Grilling food is one of the oldest forms of cooking. When Stone Age man discovered fire he roasted the hunted animal over fire. Though civilisation has resulted in technological discoveries and many cooking gadgets, grilling still remains one of the popular cooking mediums. Of course today the methods and techniques adopted are different. Barbeques and kebabs are invariably cooked live in the open air (wherever possible) and served with an assortment of sauces and chutneys.



HOT STUFF: A mind-boggling range.

Chef Ralph Gomes at Aalankrita has an impressive list of kebabs - some of which have been revived and cooked according to the Middle-Eastern tradition. Some of these kebabs have been adapted to Indian taste but Chef Gomes plans to serve Arabic ones (which use different spices like salt, pepper, fresh mint, garlic juice and simmac - a combination of spices) like awsal, sheesh kebab and sheesh tawooq. There will be some from the Far-east (yakitori from Japan) and traditional grills from West (like hamburgers, bangers and mash- sausages grilled and served on a bed of mashed potatoes, firloin steak, tournedos, gamberoni Napolitana - grilled prawns) and a range of kebabs of India - all cooked live.

There will be fare for the vegetarians as well - vegetable bouquetiere, shikampuri kebab, hara kebab, paneer shashlik and onion-sheek kebab. The kebabs can be complimented with a wide variety of rotis, dips, chutneys and other types of dishes like nahari, dalcha, rice preparations (biryani, pulao, Italian risotto and two middle-east rice dishes kabse and ruzbukhary). In fact the whole buffet meal will cost Rs. 333.



TAKE A DIP: A variety of chutneys and sauces.

"The idea of holding the festival is to promote the barbeque outlet Prakruta," says Chef Gomes. So go and indulge your taste buds in sampling this assortment. Bon Apetit!

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