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Home > City Resources > Food and Dining > Kebab-E-Alami
 
THE WORLD OF KEBABS - 'KEBAB-E-ALAMI'

Chef Nitu Gupta serving the kebabsThe Blue Flower Restaurant at Taj Residency is hosting a unique festival of kebabs nowadays. Named as 'Kebab-E-Alami', which literally means "The world of kebabs," the festival offers new varieties of kebabs for both vegetarians and non-vegetarians. So what's unique about this festival?

"Everything from the menu to the manner in which the kebabs are served. Each day will be a different day. You will find six different types of vegetarian and six different types of non-vegetarian kebabs. For a price of Rs 325+, you will not get just kebabs alone. It's an unlimited fare of kebabs, biryani, rumali roti, dal and unlimited foster beer as well," says Shantanu Guha Roy, Banquet Manager, Taj Residency. While relishing the delectable kebabs you can also listen to the ghazal songs rendered by local singers.

Hot kebabs The chefs are ecstatic about the festival and feel that it will set a new trend in Hyderabad. Particularly with reference to retaining the aroma and the way the kebabs are prepared. The kebabs are made in a special way with fusion cooking. Many exotic vegetables like radish, baby corn and Kabuli chena are used while making these juicy and succulent kebabs, which can make anyone crave for it.

Mouthwatering kebabsAnother unique feature of the festival is that the live tandoori counters inside the restaurant (not effecting the temperature of the interiors). Guests are able to see their dish being prepared right in front of their eyes and dished out hot. "The idea behind making kebabs in front of the customer is to retain the flavour and is served directly so as to preserve the juiciness of the kebab which makes it moist and soft," says Nitu Gupta, the chef behind these preparations. The kebabs are stuffed with Indian spices and served with lime, onion, sauce, gobi adraki and alu mutter. Nitu Gupta is an expert in the making of kebabs and has the experience of participating in the food festivals held in Djakarta, Athens and Hongkong. Telling about some of the delectable veg kebabs that are being made in the festival, he says "Jinikund ke kebab is just like shami kebab of mutton and Kathal ke kebab is similar to chicken kebabs. And there is Hare chena ke kebab which is appetizing and anyone can enjoy it."

Guests enjoying the kebabsIn the non-veg section, you have kebabs like Kebab cherga - a chicken kebab and Kamargah- a special Kashmiri kebab where the lamb chops are boiled in milk. "The smoky flavour of the kebabs has to be preserved at any cost to add delicious taste to the kebabs" says Nitu Gupta. "When the meat is cooked in tandoor style, juice from the meat falls down on the charcoal and the smoke that comes out of it gives a real smoky taste to the kebabs."

The succulent kebabs have a taste of their own. And Hyderabadi gourmets love them. That's why Kebab-E-Alami is a hit with locals as it provided an opportunity to relish hot veg as well as non-veg kebabs at one place.

Address: The Blue Flower Restaurant, Taj Residency, Road # 1, Banjara Hills, Hyderabad-500 034. Phone: 339 3939.

The festival will be on till June 3, 2001
Timings:
7: 30 pm -11: 30pm.

-MAR Fareed
-Photographs by Srinivas Setty
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