HYDERABAD: If your taste buds are craving change and the flavours of a land far away, then Deccan Pavillion at ITC Kakatiya is the place to head for.
The Shashlik Slams that are on offer along with the lavish buffet spread take your palate tips on a journey of exotica. Traditionally, Shashlik is a form of skewered dish made from either pork, beef or lamb and popular in the former Soviet Union and Mongolia. The meat is marinated in either vinegar or wine or sour fruit juice with some herbs and roasted over charcoal.
“Shashliks are served with some starch-based dish like rice or bread or potatoes and vegetables to form a rounded meal,” says Nambi Arooran, Executive Chef, The Kakatiya.
“We’ve adapted the structure of shashliks to cater to the gastronomic desires of Indian society,” he explains.
And so, in come various forms of Shashlik which would stump the Israeli Jews and the Russians who thought that there is only so much a shashlik has to offer.
When, it’s India, eat Indian ishtyle. So pick up a Murgh Medley shashlik which combines Murg Malai, Murg Tikka and Reshmi Kebab with Dhingri pulao and Makhani gravy. Or if your appetite is tilting towards the land of backwaters and “kokonuds” (arre Kerala yaar), then try the Kozhi Kondattam which combines Kozhi Vepudu, Mirupakai Kodi on a bed of coconut rice with Battani khorma.
Now when we are adapting, can the flavours of China and Lebanon be far behind? So on offer is the Shanghai Chicken Shashlik (Shanghai pepper chicken, sichuan sauce and egg fried rice). And if this sounds a bit too Bowl O China, then pick up the Maroush Magic platter which will not disappoint.
Lebanese chicken and olive on hummus with pita bread and Tahin.
For the seafaring warriors, there are fish, squid and prawn shashliks. The traditional lamb shashlik sounds a bit boring after all this innovation.
And if you are a valiant green soldier like this correspondent, there is the Spiced Pumpkin Pageant which teases the tongue with its sesame flavoured fried pumpkin, sichuan fried rice and garlic sauce. Tandoori Tandem which is a combo of skewered tandoori salad, jeera rice and makhani gravy makes you wish that there was a vodka on offer as well. Well, we’ve got to pay obeisance to the Russians, don’t we? The Mais Et Champignon Shashlik serves up a sizzler-like stuffed mushroom and babycorn on spinach fusilli with creamy mushroom sauce.
Now i f you are wondering where the Chinese touch has vanished on the veggie menu, take heart. Ma Po Shashlik which combines Ma Po Tofu with vegetable noodles and sichuan sauce is around.
For those who cannot dream of a potato-less meal, Spuds and Spuds is the answer. And boy, is this a melt-in-your-mouth skewer dream or what.
Mccain Rosti, jalapeno cheese melts and onion rings on creamed potatoes, served with the fullof- flavour mustard sauce.
If pasta is your starch craving of the day, try the Cheuxfleur Shashlik. Baked cauliflower on farfalle pasta with Neapolitan sauce.
And if after all these Shashliks, you want to try the buffet as well, do go ahead. I for one, rounded off the meal with some amazing sabudaana kheer, mangoes and khubani ka meetha. Them Russians, they know nothing about Indian desserts. The festival is on till July.
