A treat set to tingle taste buds

Park Hyatt has brought back its popular summer food festival ‘Kebab, Beer and Chat ‘(KBC) at the ‘The Dining Room’. A variety of lip-smacking char-grilled kebabs, mouth-watering chaat and chilled beer to beat the sweltering heat has always worked as a combo, says Chef Agnimitra Sharma. The festival offers kebabs from Delhi, Rajasthan, Lucknow, Hyderabad, etc., made to order that arrive at your table hot and juicy. And add to it the soup, main course and dessert, KBC is surely a winner.

Murg Ke Parchey is a kebab made with chicken breast that is dry unlike the thigh meat, which is much juicier and tender. The meat for this kebab is extensively marinated and flavoured with saffron, cardamom and cheese spread on it before cooking in the tandoor, and served hot, tender and juicy. These kebabs go well with mango chutney and are to be relished with chilled beer to make it a perfect experience.

In addition are the other interesting varieties of chutneys, the mint, pickled garlic, tomato garlic chutney etc made in the hotel kitchen. The chef’s own creation Keema Toasty is a grilled sandwich filled with lamb mince. This is made as a low calorie dish and the keema too is mildly spiced. Another such kebab that is healthy and tasty too is the Bhaap ki Macchi. Bhetki fish popular in Kolkata, steamed to perfection and coated with ground mustard, can be a bit overwhelming at times.

The blend of garlic mellows down the sharpness and added to it are the finely chopped green chillies. There is a plethora for vegetarian kebabs too on the menu. Karare Khumb is the most popular made with mushrooms filled with chopped peppers, onion and chillies, cheese, cumin seeds and coated with a combination of corn, refined and plain flour, before frying is an explosion of taste in mouth.

Also on the kebab menu are Saffaron Chiken Tikka and Saffron Paneer. There is an interesting variety of shorba, but the vegetarian Hare Mutter ka Shorba made with green peas is surprisingly flavourful and soothens the palate before you move on to the main course. Rotis, a variety of biryanis and curries from the Mughlai, Lucknowi and Hyderabadi vcuisines constitute the main course. Do try the Murgh Khatta Pyaz with a phulka or a butter naan for a lingering taste which will surely last long.

Last but not the least Ganne ka sorbet, a dessert made with sugarcane with hint of ginger and lemon tingles the taste buds. The all-day-dining restaurant with a theatrical open kitchen gives the festival its focal point. The restaurant offers guests an elegant setting with dishes cooked a la minute. “We have meticulously set the menu and this is the third year we are conducting this festival. We got very good response for the festival earlier,” says executive chef Agnimitra Sharma.The promotion is available for lunch and dinners until May 3, and at Rs 1500, it is complete value for money. The event will conclude on May 3.

By:Navin Pivhal