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A festival of Kebabs
Getting ready for the Kebab festival at Radisson Hotel in New Delhi.
IT MAY be called a "factory'', but its products are anything but run of the mill. In fact, so diverse is the range of kebabs rolled out by Great Kebab Factory at Radisson Hotel here that one is left wondering why at all the restaurant decided to adopt the bland name.
The only plausible reason appears to lie in the quantity of kebabs which are prepared here each day. "We have 85 covers and get about two turnovers which makes an attendance of around 150,'' exudes Executive Sous Chef Sujit Bose. And that when the restaurant is open only for dinner between 7 p.m. and 1 a.m.
But while it is already a big draw among food connoisseurs, especially vegetarians who get their fair share of food here, the restaurant has lined up an array of Special Kebab Festivals on weekends through March for pampering the taste-buds of the visitors.
Under the watchful eyes of Chief Chef Anish Poddar, the festivals in the majestically decorated restaurant will feature Awadhi, Rajasthani and Brij specialities as also seafood. The only common string would be Galouthi Kebabs, both vegetarian and non-vegetarian, which are the signature dish featuring in their traditional form on all days.
During the Awadhi festival from March 10, delectable kebabs such as Koye Awadh, Lagan ki Seekh, Murg Nawabi, Kaale Chane ki Tikki and Kastoori Seekh -- all made with rich ingredients such as khoya, cashewnuts, desi ghee and kesar -- would cater to the tastebuds.
The seafood special from March 15 to 17 would feature the Chef's favourite Samundari Taj Kebab along with Patiala Machchi, Machchi Kolivada, Tawa Machchi, Mahi Seek and Achari Machchi to name a few.
Thereafter from March 22 to 24, visitors to the poolside restaurant would get a flavour of Rajasthan in Paneer ke Soolay, Lal Mas, Bhatti ka Murg, Bharwan Aloo Jaipuri and Shekhawati Murg with Malai Ghewar in dessert.
The month would round off with Brij ka Khana from March 29 to 31 during which Murg Banjara, Basanti Murg, Mahi Methi Kebab and Malai Paneer would compete for most mouth-watering prize along with the special Pedes of Brij.
As Chef Poddar says the restaurant churns out over 150 different kinds of kebabs. And to ensure uniformity in preparation, the restaurant used about 160 different pre-mixed spices in the elaborate preparation of the savouries. Still, there are many kebabs which have been prepared by altering the original cuisine.
On normal days all visitors have the option of ordering either vegetarian (Rs. 595) or non-vegetarian (Rs. 695) fare. For the festivals, the rate would be Rs. 30 more. Beginning with "chaach'' (diluted curd drink), the fare includes six main dishes besides raita, two kinds of lentils, biryani, seven types of rotis -- including "ulta tawa parantha'' and "sheermal'' -- and dessert.
What's more the main dishes are changed at random so the fare retains an element of surprise. Further, the presence of a variety of chutneys allows experimentation on the table. Thus a visitor always finds something new on his platter, no matter how many times he visits the place.
Considering that the restaurant has taken great pains in providing the right ambience for a meal, it is a befitting tribute that one of its biggest fans is the portly singer, Adnan Sami.
By Gaurav Vivek Bhatnagar
Photo M. Lakshman
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Life
Bangalore
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