Copper Chimney to host Kabab Festival for NWF food buffs till year-end
Celebrating the festive season in a regal way, Copper Chimney will host a Kabab Festival for its pat…Celebrating the festive season in a regal way, Copper Chimney will host a Kabab Festival for its patrons till the end of December 2012. Infused with freshly-ground spices and remarkable flavour pairings, the Kabab Festival presents a Mughal spread, comprising recipes from the North West Frontier Province.
On offer is assortment of non-vegetarian dishes such as Mutton Seekh Masala (minced lamb skewered with cooked in a tandoor and tossed in a tomato gravy), Angoor ke Chaap (tangy lamb chops flavoured with honey and freshly ground spices), Murgh Dahi Lasooni (chunks of chicken marinated with cheese, topped with tempered yogurt flavoured with crushed garlic), Jhinga Jaitooni (tiger prawns marinated in cream, with olives, capers, and parsley and cooked in a tandoor), Pind da Tawa Murgh and Turki Boti (combination of lamb chunks cooked with saffron, olive oil, enhanced with yellow chillies).
Vegetarian diners can pick from a menu comprising Tandoori Aloo Methi, Karari Lasooni Palak Seekh, Paneer Tulsi tikka (a pas de deux between basil and cardamom over paneer, marinated with cheese and further enhanced by roasted walnut), Brocolli Makhmali (a pairing of broccoli and almond made with roast almond paste and sour yogurt, char-grilled till tender) and Arbi (colacasia) Ke Tuk cooked till crisp and seasoned with freshly-ground spices.
These kababs, prepared by Sanjay Malkhani, master chef, Copper Chimney, are paired with with a range of breads from the tandoor, including Gilafi Kulcha (of Balochi origin), Kabuli Roomali Roti (made with rose petals and rose water), Tava Warki and Fatehpuri Paranthas.
The Kabab Festival is on at all outlets of Copper Chimney across Mumbai (except Worli), Pune and Bengaluru.
