The Great Kabab Factory brings you the best of seafood delicacies from the coast of Bengal, Tamil Nadu to Kerala and Goa along with scrumptious preparations from north. Preparations using exotic spices and made with authentic recipes will ensure you are swept off by a culinary wave. For vegetarians too there are kababs such as Dohra Khumb and Makkai matar ki seekh, which are unique to the TGKF dining experience.
The master chef and his team of experienced chefs at TGKF have prepared Indian seafood specialities with a menu that is a perfect blend of the traditional with the avant garde, guaranteed to satisfy every taste bud.
The kitchen presents dishes such as the exotic Shrimp Olive ki seekh, Wasabi Mahi tikka, Til tinka jhinga, Tandoori trout and Tawe ke chatpatey Anari lobster, along with traditional dishes like Khas-Khas ki tali pomfret, Kuti mirch ke mahi pasandey, Tali til ki machhi, Bharwan pomfret and Pomfret Gulnar
The meals incidentally lay emphasis on kebabs as the entree rather than as starters. The Shahi Gilaawat or Galouti Kebab is the in-house speciality. The meat is minced at least five times to give it the required fineness, before adding raw papaya and spices. It is then shallow-fried on a tawa. There is an option to order for mild or spicy varieties. Patthar Kebabs, grilled on stone, are worth a try too. You can also try saffron-flavoured Sheermil, which has a mild sweet taste to it and Bakherkhani Roti, flavoured with nuts and fennel. In Dals, Panchmahal (Benaras style) is a speciality.
A separate tandoor is used to cook kebabs of potato, mushroom, cottage cheese and green peas. The restaurant does not offer a la carte, so your meal is entirely in the hands of the chef and his special recipes. In terms of ambience, the whole set up has a very calm, relaxed and welcoming feel to it. Another striking fact is that every dish while being served is explained to you. This adds a nice personal touch to the service.
Some of the other dishes that generate interest are the spicy Murgh Khada Masala, crisp and crunchy batter coated Amritsari Machi Tikka, juicy Bharwan zucchini, a stuffed and grilled zucchini preparation, as well as the velvety Murg Tikka Kali Mirch. The food is served with four tangy dips and onion slivers. In desserts try the interesting paan ice cream, which has vanilla ice cream and sweet paan chunks in a fragrant blend. The Tilla Kulfi is a must try too, and the Jalebis, shaped like flowers and served hot with creamy Rabri, are extremely delicious
The simple and minimalist décor is striking. Waiters in blue uniforms, resembling factory gear greet you with a warm smile as you enjoy the soft light of the restaurant. There is also a waiting lounge on the side with a seating capacity for 8-10 people. Here you can enjoy a few drinks and starters in case the tables are occupied.
—Anubha K. Singh
No comments:
Post a Comment