Going beyond the traditional tastes and textures that usually define Kebabs, the chefs at Kebabs and Kurries in ITC Kakatiya have come-out with innovative array of vegetarian and non-vegetarian Kebabs, which promises to excite food lovers in Hyderabad during the course of month-long ‘Dastarkhwan-e-Khas’ Kebab festival.
Developed by chef Kunal Bapna, the Kebab festival is also an attempt to recreate the cuisines of Awadh and Hyderabad in their most original form and at the same time, with a dash of twist to add more flavours and colours for connoisseurs.
While there still is aloo, there also is Soya ke Kabab made up of Soya and Labgeer, a Kebab loaded with beetroot, green chillies, nuts and cheese. Then there are speciality starters prepared from Lotus stem, coriander and green chillies, which are hard to put down.
“This is our attempt to go beyond the usual and come-up unique dishes that will provide more options to persons who always rue that there are limited options in vegetarian section,” he says.
“Lot of out-of-towners are inquisitive and inquire about historical Hyderabad food. Pathar-Ka-Gosht has a lot of history and we thought it should be an integral part of the festival,” says Kunal.
The month long ‘Dastarkhwan-e-Khas’ is between 12:30 pm and 2:45 pm (lunch) and 7:30 pm and 11:30 pm (dinner). Menu: Subz Seekh kebab, Aloo Chowk ki tikki, Pathar ka gosht, Haryali murgh tikka and Chooza biryani. #KhabarLive
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