We tell you where to take your friends if you are in the mood to tuck into some soft, tender kebabs in the cosy, angeethi-warmed evenings
If you are an Indian you are sure to have had a love affair with kebab at least once in your lifetime. These soft, tender, meltin-your-mouth wonders are a pleasure for all - from the nawab to the pauper… there is no hierarchy in the kebab world, you’ll find it in roadside hole-in-the-wall stalls and at swish restaurants, its wafting aroma acting as the great leveller in a class-defined world.
Ever wondered where exactly these soft, divine meat balls came from? Food expert Gunjan Goela says that today’s kebab was originally called ‘kebob’ in Persia (where it originated) and came to our country with the Mughals. Kebabs are made of minced, very tender meat done up in bite-sized shapes. Their uniqueness lies in the fact that they are always cooked on slow fire. Ideally, kebabs are cooked on charcoal to give them that innate smell. Goela says what we find today is a mishmash of original recipes. Chef Amit Gupta at The Great Kebab Factory remarks that kebab is not something that you “rustle up, they have to be made as tenderly as you’d like them to taste”. For instance, Goela tells us how the meat needs to be given dhuan to make a perfect shaami kebab. “It’s a painstaking process where the minced meat is placed in a deep-bottomed pan, over a live charcoal sprinkled with ghee and garam masala. The lid is then closed and the meat which comes out has the aroma of charcoal, ghee and garam masala. It is then given shape, pan fried or grilled.” Today the world has its own variation of kebabs, just as we have the veg kebab, a new, improvised delicacy. New, but yummy nonetheless! From the most popular carrot-peas combo to the exotic yam, lotus stem, jackfruit, some of the veg delights can easily steal the thunder from the non-veg stuff. Here are some samplers of the best kebabs...
So Special @ Dum Pukht, ITC Maurya, Chanakyapuri
Melt-in-the-mouth and perfectly spiced kakori and jhinga dum nisha, jumbo prawn kebabs are their two signature dishes that foodies swear by. Price: 1,350 onwards; Timings: 7.30 pm–11.30 pm (Sunday 12.30 pm–3 pm)
Veggie Ahoy @ Aangan, Hyatt Regency, Bhikaji Cama Place
Bhutte and subz mewe ki seekh and hara bhara kebabs are some of the best veg kebabs you can lap up in town. Price: 650 onwards; Timings: Lunch noon–2.30 pm; dinner 7 pm–11.30 pm
Authentic Stuff @ Made In India, Radisson Blu MBD Hotel, Noida
Hog on forgotten recipes like the centuriesold dorra kebab, navrattan kebab, Awadhi seekh kebab, kakori and the grilled kebab, to name a few. Price: 2,500 for two; Timings: Lunch 12.30–3 pm; dinner 7.30 pm–11.30 pm
Juicy Pound @ Kainoosh, DLF Promenade Mall, Vasant Kunj
Mutton pieces pounded with spices, smoked with cloves, cooked in a sealed vessel and served as kebabs. Simply sumptuous! Price: 675 per dish; Timings: Lunch 12.30–3.30 pm; dinner 7.30–11.30 pm
Chic Chomp @ Indian Accent, The Manor, Friends Colony (West)
How about galouti kebabs stuffed with foie gras and served with strawberry and green chilli chutney! Price: 725 per dish; Timings: Lunch noon–3 pm; dinner 7–11 pm
Kebab Only @ The Great Kebab Factory, MGF Metropolitan Mall, Saket & Sec 18, Noida
From ajwain flavoured chicken and mutton burra to pineapple and hara delicacies, have unlimited kebabs served with different types of rotis. Price: 1,900 for two; Timings: 11.30 am – 11.30 pm
Hyderabadi High @ Golconda Bowl, Hauz Khas Village
Pathar ka gosht, meat pieces pounded with spices and cooked on hot stone and cut mirchi, chillies stuffed with tamarind and spices are two famous Hyderabadi kebabs you wouldn’t want to miss. Price: 200 per plate onwards; Timings: Lunch noon–3.30 pm; dinner 7–11.30 pm
Global Grub @ Blanco, Khan Market
Turkish chicken kebabs, Lahore’s lamb chapli kebabs, Indonesian satays and lentil cheese kebabs... enjoy these global foods! Price: 279 onwards per dish; Timings: Noon–4 pm
Street Picks
Although every neighbourhood in the city has its favourite kebab joint, some worth mentioning are Old Delhi’s Karim’s for its mutton burra and shaami; Nizam’s in CP for its seekh kebab; Colonel Kebab and Saaleem, both in Defence Colony for mutton seekh and kakori kebab respectively; and Khan Chacha in Khan Market and CP for mutton seekh and kakori |
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Best kebabs of Delhi