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| Celeb Quotient: |
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| Aamir Khan |
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| Sania Mirza |
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| Shahrukh Khan |
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| Waqar Younis |
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| Sachin Tendulkar |
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| Shaun Pollock |
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| Arun Sarin |
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| Lata Mangeshkar |
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| Accolades: |
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| Best Indian Restauran - Times Food Awards - 2007 - 2009 |
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| One Of Asia’s Finest Indian Restaurants - Mile Guide Asia - 2009 |
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| Best Whiskey Restaurant - Gold Whisky Bars Of The World - 2008 - 2009 |
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| Restaurant Of The Year - Indian Cuisine - Star Achievers Awards - 2006 |
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An indulgent collection of the best quarmas, qaliyas, salans and kebabs that this country has to offer, the menu at Kebabs and Kurries has been brought together with a great deal of care and attention to the intricacies of balancing flavours. At this restaurant, you are bound to find your absolute favourites from across India. |
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Melt-in-the-mouth kebabs make their way forth from the restaurant’s armoury of clay ovens, iron tandoors, charcoal and ‘Pathar’ (stone) grills along with rustic ‘angethis’ and ‘tawas’.
The sumptuous fare at Kebabs and Kurries comprises a mouth-watering array of kebabs and a wide range of dishes from all over India. These dishes can be categorised as either Quarmas, Qaliyas or Salans. Quarmas: Derived from the Turkish word Kuvarma which is the most basic meat preparation; Quarma is aromatic and rich in flavour. The dish must be cooked in browned onion paste and yoghurt. The meat is sautéed in clarified butter (ghee) alone and water is used sparingly. The art of making quarma lies in the art of roasting. Qaliyas: Made with lamb, fish or chicken sautéed in ghee and enough water to cook. Qaliyas use powdered spiced, of which turmeric is particularly important. Salans: Salan refers to most dishes that are not quarma, qaliya or dopiaza. A salan may or may not have gravy and does not have any particular rules on the use of spices and thus includes dishes cooked in various styles.
Also, certain wholesome dishes called ‘Energy Foods’ (Muqawwiyat) are added to enhance the choices served up at the restaurant. A sprinkling of popular dishes from Bukhara, Dum Pukht and Dakshin are featured on the menu to complete the Kebabs & Kurries repertoire.
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Show kitchens visible from all corners are the highlights of the restaurant where the sights and smells of cooking seduce your senses. Different kitchens work in tandem to prepare a delectable feast of kebabs, curries, biryanis and desserts. The interiors of Kebabs & Kurries reflect the haunting beauty of North Indian forts. A brass-motif engraved wooden entrance, Dholpur stone flooring and carved wooden pillars create a look of rugged earthiness.
A delectable spread of vegetarian and non-vegetarian kebabs and curries are ensconced in a generous menu. Each dish cooked in the kitchens, captures the essence of the original recipe. As served in royal courts and on the battlefield of history, the fare at Kebabs & Kurries is a coming together of ancient culinary secrets, long forgotten herbs and exotic flavours to pamper the palate. It presents a symphony of flavourful curries and delicious kebabs. It is a melting pot of innumerable new dishes which originated throughout Central Asia and ultimately found a home in India.
An enchanting ambience coupled with a rich culinary experience, the restaurant’s platter of offerings entices the guests to visit the restaurant over and over to unravel and experience its gastronomic mysteries. |
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