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Romancing kebabs

Drop in at Kabura for a stuffed `kulcha' and succulent `kebab' affair


SUCCULENT CHUNKS of chicken/baby corn marinated in spices and cooked in clay oven sounds like manna for taste buds, food buffs would agree. And when you have a weeklong fiesta that celebrates kebabs, it would be sheer gustatory bliss. Kabura, the North West Frontier cuisine restaurant is having a Kebab-and-Roti food festival for dinner (7 pm. onwards) till June 20.

"During the food festival we will be introducing newer dishes that are not found on the regular menu. The emphasis will be on kebabs that are liked by diners who come to the restaurant often. Also, for the festival period, we have organised live ghazal recital to enhance the mood," says B.R. Murthy, Manager, Kabura.

So, if you are a Pankaj Udhas buff, this is your place, as soothing ghazals from the maestro ring in the air during the early evening hours. Noted ghazal singer from the twin cities, Sultan Mirza, takes over later to enthral you with soulful romantic renditions, as you proceed from your starter to the main course. Chef Guman Singh, who specialises in Lucknowi and North West Frontier Cuisine, has lined up an interesting fare, comprising tender kebabs and dry fruit based gravies along with novel stuffed kulchas and traditional pilafs. So, for the festival he brings Murgh anar tikka kebabs marinated with rose petals and pomegranate before they are grilled to perfection or the saffron flavoured Peshawari zafrani biryani from the Lucknowi kitchen. The North Western fare is on a higher robust note with preparations such as Gosht Peshawari — mutton cooked with cashew nuts.

To begin with, Shorba dil bahar — a delicately flavoured lentil extract or Shorba nalli bahar — a robust lamb extract, are plain appetising. Move on to the kebab fare, Pudina paneer tikka — mint flavoured cottage cheese, Adraki panje — lamb chops with ginger, and the minced meat filled delicacy Tandoori chooza. "Kebabs are on a mildly spicy note so that flavours of the dry fruits are retained. Though we can always change the tang based on the consumers choice. We have also ensured the same for the main course," says Chef Singh.

Incidentally, the main course has quite a few anjeer, badam and cashew nut based preparations, as also Machi palak — a healthful spinach and fish combination as well as a sweet and sour Aamras ki boti — lamb flavoured with a seasonal mango tang. "These dishes go well with rice and rotis alike," adds Chef Singh. He recommends Kheema roti — a minced meat stuffed bread and Sufeda pulao — elegant white pilaf delicately flavoured with spices. Halwa khajoor ka, Phirni and Badam ki kheer wrap up the fulsome fiesta.

For reservations contact Kabura (1st Floor, My Home Tycoon Building, behind Lifestyle Stores, Begumpet, Tel: 55628800).

S.F.

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