Kebab Fever, Sizzler-Style

An evening of ghazals and a table fit for royalty. Le Royal Meridien’s Kebab Festival is everything it promises us

Published: 03rd February 2014 09:12 AM  |   Last Updated: 03rd February 2014 09:12 AM   |  A+A-

Nandakumar

Kebabs served as sizzlers. That’s the USP of Navaratna’s ongoing Kebab Festival at Le Royal Meridien.

“Sizzlers are usually associated with Western cuisine,” executive chef Swapan Kumar Baidya reminds us. “And we wanted to try something different with our kebabs, so why not put them together?”

As the Nazakati Lahsooni Lamb Chops arrive on a platter alongside delicious cheese-wrapped mushrooms, rich aromas and all, the verdict is out even before our first bite – a big thumbs up. And the flavours do not disappoint. Even the usually tasteless broccoli melts in your mouth. So one has to ask the chef out of curiosity – is there a secret ingredient?

Sous chef Nandakumar Gangadharan, the man behind the festival answers this one. “It’s hung curd,” he says simply. Apparently way more effective than plain curd (with whey) in the marination department, every meat and vegetable on the menu is soaked with generous dollops of it for close to six hours. The result is creamy kebabs, even before you reach for the yoghurt dip!

Perhaps the most sought after dish on the menu though is the White Pomfret fillet served with rich mint marinade. “It’s not too common, and we get it fresh so that makes all the difference,” explains chef Swapan.

In fact, he recalls with a smile, “One of our customers who ordered in room service the other day was so impressed that they called up to trace the chef who made it!” We definitely recommend you order yours in the restaurant though. Sitting at a table amidst copper goblets fit for royalty and an earful of ghazals by Jagjit Singh, the kebabs somehow taste better.

The Kebab festival goes on till February 16. For reservations, contact 22314343.

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