The ‘Hot ‘n’ Juicy Kebab Festival’ is being organised at ‘Paradise Food Court’ in the city. The festival offers several new ‘kebab’ varieties in chicken, mutton, fish and prawn apart from the vegetarian section.
“It provides an opportunity to serve our customers a wide range of tender, juicy and sizzling ‘kebabs’. Our team of chefs has traversed the culinary world and added several new ‘kebab’ delicacies to the existing varieties,” informs Vijay Bakshi, corporate chef of the eatery.
Some of the rare and unique ‘kebabs’ available are ‘Kalmi kebab’ (chicken drumstick kebab), ‘Chicken tikka’ (smoky and fiery tender chicken ‘kebab’ with chilly and yogurt), ‘Tandoori chicken’ (spiced full chicken with bone finished in a ‘tandoor’), ‘Reshmi kebab’ (boneless chicken ‘kebabs’ with cashews, paste and cream cooked to perfection).
Among the mutton varieties, one can choose from ‘Mutton sheek kebab’ (minced lamb skewers cooked over open charcoal) and ‘Mutton sooleh’ (succulent lamb morsels scented with cloves and yogurt, cooked in ‘tandoor’) among other delicacies. Lovers of seafood can try ‘Fish tikka’ (cubes of fish marinated in flavoured yogurt and spices cooked in ‘tandoor’), ‘Tandoori jhinga’ (chillies and coriander spiced tiger prawns cooked over charcoal) and ‘Tulsi machhi’ (basil and ginger smeared fish chargrilled).
The ‘Veg kebab’ section has ‘Paneer tikka’ (a cottage cheese ‘kebab’ with bell peppers and yogurt), ‘Bhutte ke kebab’ (minced corn kernels patty spiced with ‘shahi jeera’, ‘javithri’, shallow fried in ghee) and ‘Gul lazeez kebab’ (mashed arbi stuffed with cheese cigars, crusted with cracklings and deep fried) among others.
It is the region, climate, popular local ingredients and most of all, the local taste which gives the ‘kebab’ its unique name and taste. Exotic herbs like ‘Pathar ke phool’, ‘Karan phool’, ‘Khas ki tatti’ and ‘Pan ki jad’ are used in the making of various ‘garam masalas’ and the mix which give each ‘kebab’ a distinct flavour. Use of trendy and highly beneficial herbs like basil and flower essences give a major twist to the ‘kebabs’.
It is the marination and the cooking style which dictates the taste of the ‘kebab’. Gentle massaging, the use of right and quality ingredients in the right proportions, controlled temperatures and proper rest to the meat yields a great ‘kebab’. Explaining what a ‘kebab’ means, Bakshi says, “It means a morsel of meat (originally lamb meat). Having its roots both in Asian and African cuisines, the ‘kebab’ is considered to have originated in Turkey. ‘Kebabs’ are said to have arrived in India via Afghans and sophisticated by the innovative chefs of the Mughal era.
The Mughals reached Indian shores and a few Afghan cooks accompanied them. And the ‘kebabs’ they cooked were simple and soft and had many takers. Many Indian versions of ‘kebabs’ emerged with distinct tastes, thanks to Indian spices.”