HYDERABAD: In the city of Nawabs, one can never get enough of kebabs. And hence it’s no surprise that the Kebabs and Kurries restaurant at the ITC Kakatiya invites its patrons for a taste of their newly upgraded menu.Bringing in the best of all tastes, their new add-ons are delicate balance of Lucknowi, Peshwari and Hyderabadi, Dum Pukht style. Structured and built up by their master cook, Chef Aamer Jamal, a thorough-bred Hyderabadi, the dishes borrow in from across the years, taking in tastes from the Nawabs to the British.Starting of the meal with an apperitif to whet your appetite, guests are served a fruit-based drink, the ‘Gulabi’ - pomegranate sherbet. Once done, the re-discovery of the kebab begins. On the vegetarian platter is the Hara Kebab Awadhi, a grilled spinach kebab stuffed with roasted nuts, lentils and fenugreek, the Dum Aloo Bharwan, spiced potatoes that jackets roasted nuts cooked on dum and served with a herb gravy, and Tarkari Bhooni, a version of stir fried vegetables seasoned with olive oil and spices. Well cooked and smoked just enough to give the right aroma, the Hara Kebab Awadhi and Dum Aloo Bharwan are indeed the best way to appease the palate.On the non-vegetarian platter, there is the Murgh tandoori, Jhinga Dum Anari and Murgh Khusk Purdah. The Murgh tandoori is cooked just right, but otherwise is not an outstanding dish. The Jhinga Dum Anari on the other hand is a completely matter. A seafood preparation, the Jhinga dum is actually a tiger prawn cooked on dum, garnished with fresh pomegranate. A quintessential mix of salty tangy sweetness and spice, the Jhinga dum is a must-have.Note to patrons: make sure you eat your kebabs piping hot; if you are the kind who likes to take pictures of your food, better get the clicking done in under 10 seconds flat, otherwise the air conditioned air will suck the moisture out. With a relatively large portion of the chicken tandoori and Jhinga, not mention the Dum Aloo, settling down inside, choosing your main course will be a bit tricky. Laden with butter and ghee, stuffed with meat and baked in bread, the choices under the main course are sinfully heavy. The Sikandari Raan is a stuffed serving of whole leg of lamb, shredded into long threads and mixed with fine cut onions and pearl garlic, marinated in malt vinegar, cumin and cinnamon. While the lamb takes in an interesting flavour borrowed from the onion and the marination, it’s the pearl garlic that reveals the real secret flavour of the Raan. Mahi Qaliya is a again a seafood-based dish which includes servings of Rohu tossed around in mustard oil, fenugreek, coriander, lemon and ginger. Vegetarians do have a few choices; one of them - the Subzzar kofteh, a mixed vegetable gravy cooked in onion gravy on dum. Accompanying these is of course a variety of breads and the traditional makhani. Also on the menu are the Gosht Dum Pukht biriyani and the Chooza biriyani that add to the palate.On the sweeter side, the chef boats of two preparations: the Shaan-e-Aam and the Dum ki Pooran. While the former is a seasonal that serves the King of fruits with fresh cream and pistachio, the latter has a delicately planned symbolism to it. Explains the chef, “The Dum ki Pooran is served in layers of pooran, lined with a maida base on each layer. A caramel stick is placed erect, next to the pudding, while on top a single rose petal with a drop of saffron is presented. The caramel stick represents the King’s sceptre while the rose petal his lavishness and the saffron drop his royalty.” All in all, the newly ‘smoked’ menu is an interesting palate teaser that blends the aromas, flavours and dum well. The a la carte menu will be available for lunch (12:30 to 2:45 pm) and dinner (7:30 to 11:45 pm). A meal for two will cost as average Rs 2000 or so.
Comments
0 comment