<p>You possibly cannot devour 25 different mouth-watering kebabs in one go but you can definitely take your time and try out each one of them in the ongoing ‘Mazedar Kebab Festival’ at ‘Paradise’ in Fraser Town. Each of the varieties of kebabs have been thoughtfully crafted in chicken, mutton, fish and prawns while even the vegetarians can feast on a few choicest dishes. <br /><br /></p>.<p>‘Paradise’ is owned by Sameer Bhasin and he hasn’t hesitated in putting his vast experience in the hotel management industry to good use. He started the place a couple of years ago as a regular restaurant, with its variations in ‘biryani’ and kebabs. It soon became popular and Sameer expanded the menu to included more dishes. “Kebabs are known for their exotic flavours, textures and cooking processes. While some kebabs are grilled and cooked, some are shallow fried, others are cooked on dum and a few of the kebabs are best cooked on coal. You will find all these varieties in the ongoing festival,” assures Sameer. <br /> <br />The spread is exotic with unique additions to the family of kebabs such as ‘pathar ke phool’, ‘karan phool’, ‘khas ki tatti’ and ‘pan ki jad’ to mention a few. “The knack of giving each kebab a distinct flavour lies in the use of the ‘masala’. “The use of trendy and highly beneficial herbs like basil and flower essence gives a distinct twist to the kebabs. We also use plenty of local ingredients and avoid using artificial colouring as much as possible,” says Sameer. <br /><br />He adds, “What you will find in all the dishes is the sharpness of ‘kashundi’, ‘tulsi’, basil and curry leaves. Semolina is also added to the crumb and gives a crisp finish to the kebab.” Taking one through a few of the dishes, Sameer explains that ‘tulsi murg’ is one where the subtle flavour of basil and garlic stands out. In ‘mutton ke sooleh’, a traditional Rajasthani kebab, the flavour of smoked cloves can be felt. While ‘murg peshawari’ has the delicate perfumed effect of mace and ‘kewda’. “It is the marination and the cooking style which dictates the taste of the kebab. Use of the right quality ingredients in correct proportions, controlled temperature and proper rest to the meat yields a great kebab,” states Sameer. <br /><br />‘Paradise’ is located on 83, Mosque Road.<br /></p>
<p>You possibly cannot devour 25 different mouth-watering kebabs in one go but you can definitely take your time and try out each one of them in the ongoing ‘Mazedar Kebab Festival’ at ‘Paradise’ in Fraser Town. Each of the varieties of kebabs have been thoughtfully crafted in chicken, mutton, fish and prawns while even the vegetarians can feast on a few choicest dishes. <br /><br /></p>.<p>‘Paradise’ is owned by Sameer Bhasin and he hasn’t hesitated in putting his vast experience in the hotel management industry to good use. He started the place a couple of years ago as a regular restaurant, with its variations in ‘biryani’ and kebabs. It soon became popular and Sameer expanded the menu to included more dishes. “Kebabs are known for their exotic flavours, textures and cooking processes. While some kebabs are grilled and cooked, some are shallow fried, others are cooked on dum and a few of the kebabs are best cooked on coal. You will find all these varieties in the ongoing festival,” assures Sameer. <br /> <br />The spread is exotic with unique additions to the family of kebabs such as ‘pathar ke phool’, ‘karan phool’, ‘khas ki tatti’ and ‘pan ki jad’ to mention a few. “The knack of giving each kebab a distinct flavour lies in the use of the ‘masala’. “The use of trendy and highly beneficial herbs like basil and flower essence gives a distinct twist to the kebabs. We also use plenty of local ingredients and avoid using artificial colouring as much as possible,” says Sameer. <br /><br />He adds, “What you will find in all the dishes is the sharpness of ‘kashundi’, ‘tulsi’, basil and curry leaves. Semolina is also added to the crumb and gives a crisp finish to the kebab.” Taking one through a few of the dishes, Sameer explains that ‘tulsi murg’ is one where the subtle flavour of basil and garlic stands out. In ‘mutton ke sooleh’, a traditional Rajasthani kebab, the flavour of smoked cloves can be felt. While ‘murg peshawari’ has the delicate perfumed effect of mace and ‘kewda’. “It is the marination and the cooking style which dictates the taste of the kebab. Use of the right quality ingredients in correct proportions, controlled temperature and proper rest to the meat yields a great kebab,” states Sameer. <br /><br />‘Paradise’ is located on 83, Mosque Road.<br /></p>
