Kebabs and Kurries - Culinary Delights

Kebabs and Kurries - Culinary Delights 

My life in Mumbai has always been on the move. The traffic snarls, rains and idiosyncrasies of this city really make you tough and change you as a person over the years. Well, lets just take the life as it comes. 

There is nothing like indulging in a luxury cuisine and savoring the delicacies to soothe the grumpy olfactory nerves. We often have this preconceived notion of that standalone restaurants serving better food than 5 star hotel. Kebabs and Kurries at ITC Parel has already got rave reviews and has been doing the rounds ever since its inception. I have been to ITC Sonar Bangla in Kolkata also and this Luxury Hotel in Mumbai didnt fail to entice me. 

We went on a Wednesday night and the place was pretty packed. The chef and the Food and Bevarage Manager Saurabh joined us and guided us through an exhaustive list of menu. The place caters to a lot of vegeterian clientele. 

I usually look forward to starters as Indian curries are usually heavy and deprived of nutrition. We started with mutton and it was perhaps the juiciest piece of meat you could get your teeth on. We could feel the goodness pervade our senses. 

The star of the evening was 'King of Kebabs' marinated in besan instead of hung curd which is normally used. It is perfect for the lactose intolerant and healthiest of all. The after taste is smoky with a tinge of onions. 

Coming to the mains, they stuck to the basics. We ordered Kalinga Machli which was okay. It was cooked to perfection and gets its zip from mustard. The ‘Daakhni Saag’ was to die for. The chef left us dumbstruck when we were served whole wheat naans after my ramblings about being health conscious. 

I was in no mood for a sweet splurge and extra calories. My friend had a kulfi and could not stop talking about it. I totally vouch for Indian traditional desserts

other than desserts in chocolates. 

King of Kebabs marinated in besan instead of hung curd for those who avoid dairy or are lactose intolerant. 

Mutton - The juiciest piece of meat you could get your teeth on

Kalinga Machli - Fish marinated with turmeric and simmered in mustard paste with red chilli, cumin seeds and coriander stems, finished with a hint of turmeric

Tali Subz Machli - Fish fillet marinated in a mix of fresh ginger, green chillies and coriander leaves, coated with bread crumbs and cooked on a tawa. 

Dakhni Saag - Subtle blend of spinach, tomatoes, dill leaves tempered with garlic and red chili. 

What I like? 

- The succulent kebabs

-  Impeccable hospitality and immaculate service. 

- I have always been against white breads and whole wheat naans just won  the brownie points. 

What I didn’t like? 

- Of course not that pocket friendly! One can indulge in occassionally and take expat friends to savor the Indian food. 

ADDRess:

ITC Grand Central, 287, Dr Babasaheb Ambedkar Road, Parel, Mumbai

Price:

Rs. 1950 + taxes (without alcohol)

Rs. 2300 + taxes (with alcohol)

Awaiting your valuable comments 

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