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Kebab fiesta
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Taj Residency presents a wide kebab menu for the ongoing `Kebab-e-Alam' festival
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NOMADS SHOULD be given due credit for giving the world those tasty and spicy bites called kebabs. A basic preparation where calorie-rich meat chunks are cooked, with almost nil water, on fire or hot stones, kebabs, which has taken the world by storm, provided the tribe enough energy to endure long hours of work.
"Kebabs travelled to India along with the Mughals. In course of time, they diversified taking each region's flavours. Mint, lemon and yoghurt are used in the preparation of Hyderabadi kebab platter while in some other region, one finds the usage of raw papaya," explains Ganesh Joshi, executive chef, Taj Residency, as he lines up an extensive kebab menu for the festival `Kebab-e-Alam', a dinner buffet (7 p.m.-11.45 p.m.) at The Blue Flower (Tel: 55663939, 23393939, Extn: 5217) restaurant, till January 26.
About the festival, he says, "We have introduced a new menu besides providing a new look to the restaurant and we thought it would be a good idea to host a food festival on the occasion; we chose kebabs because, many of our regular customers have been asking for a kebab fare."
Much like the name of the restaurant, The Blue Flower wears a fusion look. While the blue net curtains with yellow embroidery offer a period look that is heightened by the live ghazal rendition arranged for the fest, a few contemporary paintings on lemon yellow walls provide the modern component.
Likewise, Chef Joshi has designed a platter of fusion kebabs, instead of choosing kebabs from various regions for the spread, which provides adequate options in the non-vegetarian and vegetarian sections of the menu.
Typical spicy red meat kebabs such as Kandhari tikka that are savoured in rocky terrains, popular ajwain-flavoured Ajwaini fish tikka and sesame laced chicken Til seekh kebab can be found in the buffet, which scores on the white meat kebabs that you can savour discounting a few calories.
"Today, people have become health conscious. We have used sprouts also in some preparations such as Moong dal tikki and paneer that is prepared with low fat milk such as for the Bewazni (low calorie) paneer tikka.
Further, one can get desired kebabs grilled at the live counter giving specifications on the preferred amount of spices or oil," explains Chef Joshi.
The USP of the buffet is that it is unlimited, can be wrapped up with biryani, mirchi ka salan, rumali roti and dessert of the day such as Malpua or Jalebi with rabri, and comes with a glass of fruit juice or beer on the house for Rs. 325 plus taxes. "One can choose a number from the pot kept at the restaurant and will be provided with as many beers equivalent to the number that one picks up," says Sumeet Taneja, Food & Beverage Manager, Taj Residency.
Well, as one digs into the kebab platter with a mug of good ol' spirit, and hears the rendition Hoshwalon ko kya khabar hai bekhudi kya cheez hai... (What would the wakeful know about the subliminal state) in the background, there could be no better way to end a day.
SYEDA FARIDA
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