Digging into deliciously hot and juicy barbecued treats served on a skewer (stick) known as kebabs can be delightful. If one is a lover of these smoky tasting meats and vegetables which are cooked in charcoal, then the ongoing Kebab Fest at Chak De! Restaurant is a must-go. There is an array of mouth watering dishes spread out at the month-long festival which will satisfy the appetite of both vegans and non-vegetarians.
Over three years old, the restaurant that specialises in North Indian cuisine has organised the kebab fest for the very first time. “Our joint mainly caters to Northy delights which Kochiites have grown to love. We have already conducted chaat, paratha and sizzler fests. But as it is Iftar time now and meat dishes are preferred, so having a kebab fest was the ideal choice for us,” says Adwaith Anup, managing director of the restaurant.
The festival menu opens for the vegans some tadka options like Tandoori Corn, where corn is marinated in a spicy masala of ginger-garlic paste, chat masala, jeera, garam masala and dega mirch and finally grilled gives the taste buds the sweetness of corn with the tinge of spiciness. For health enthusiasts there is Tandoori Broccoli where broccoli florets are grilled in a special masala. “Broccoli is first boiled then they are mixed in kaju and cheese paste to make it deliciously juicy,” says chef Keshav Singh about this vegan tandoor. Then from the vegetable platter there is Hara Bhara Kebab (green kebab made with spinach and mixed vegetables), Achari Paneer Tikka (paneer tikka in a pickle marinade) and Mixed Veg Platter (grilled paneer, pineapple, potato, mushrooms, onion and capsicum) to munch on.
The kebab fest has an array of mouth watering treats in chicken, seafood, duck and mutton varieties. From chicken platter for mild spice lovers, chef Keshav recommends Murgh Chandni Kebab where one can gorge on juicy bites of boneless chicken marinated in kaju paste, cheese and milk cream. Another much sought after dish is Murgh Hussaini Kebab where boneless chicken pieces are flavoured in marinated garlic. “Tandoori Chicken Wings and Chicken Mixed Platter are also preferred by many,” adds the chef.
From the seafood delicacy one can blindly go for the mixed seafood platter. “You can taste swordfish, pomfret, crab, prawns and squid. Or one can also choose tandoori crab and tandoori pomfret for a complete filler,” says Chef Keshav. If one wants the lick of duck or mutton then the tandoori duck, a spicy dish and mutton sheekh kebab are the hot picks.
Another highlight of the fest is that, all the kebabs are made according to the spice preference of the foodies. “We ask our customers whether they like the spicy version or medium or mild version of the same kebab. And then the spices are added accordingly,” informs Keshav.
The festial which is open for lunch from 12 pm to 4 pm and for dinner from 7 pm to 12 am is on till August 31.
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