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Skewered delicacies

Drool over kebabs at a festival being held at Peshawri restaurant



Savour some rare kebabs — Photo: D. Gopalakrishnan

THE KEBAB, along with biryani, is manna for the Hyderabadis. It is one item, which makes every Hyderabadi salivate. Nobody seems to get tired of eating them at any time of the day. And so when there is a kebab festival at any restaurant everybody goes scurrying to it. The Peshawri Restaurant, ITC Hotel Kakatiya Sheraton is hosting kahani kebab ki, a festival being held till September 19. And when one saw the restaurant packed with people drooling over kebabs and many waiting for tables one realised that kebabs are an eternal favourite.

The rugged interiors are a perfect setting to savour the titbits. The innovative menu card appears on a skewer and one has to turn it both ways to see the veg and non-veg items.

For a restaurant already known for its kebabs, it is surprising to hear about a kebab festival there. "We have laid out totally new kebabs," says Chef Suraj Singh. The menu is simple - just about eight in each category. "Each has a different taste," vouches Suraj Singh. The best part is all the kebabs (barring the Machi Amritsari) are all cooked in the tandoor and they are not dripping with fat. Even the health conscious can eat them without worry.

The ingredients of the garam masala in each kebab is different. And most of them have a sprinkling of masala, which makes them slightly chatpata. With onions and a dash of lime the kebabs are delicious. And they can make a heavy meal with roti (tandoori, roomali or pudina paratha) and the dal bukhara, the trademark of Peshawri.

Bittergourd is a vegetable rarely seen in restaurants. So when it figures in the menu one should try it out (especially those who like the vegetable). The Tandoori karele (stuffed) is worth a try. The Faldhari kebab (made with different fruits) and Navaratni seekh (a combination of nine vegetables and dry fruits) is something different.

In the non-veg kebabs the ubiquitous Machi Amritsari, the Punju speciality, is hot on the menu.

The only gravy dish is Lobster lababdar. For all ye kebab lovers the festival is on till September 19 for lunch and dinner.

R.R.

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