Quite a mouthful!

Kebabs and More: For those who relish the kebabs,Copper Chimney is playing host to ‘The Great Indian Kebab Festival’. While the kebab boasts of Afghani leanings,it has over a period of time evolved and formed an Indian identity of its own. The array at Copper Chimney presents a blend of both ethnic and contemporary styles. Leading the non-vegetarian line-up are the likes of ‘Murg Galauti Kebab’,a delicious variation of the Nawabi delicacy; ‘Bhatti Da Sabut Murg’,which teams chicken with yoghurt and hand pounded spices,charcoal roasted for that exotic smoky flavour. The festival brings forth kebab recipes culled from various regions of the country. So you have ‘Murg Ke Suley’ from Rajasthan that are cooked on large flaming skewers to ‘Awadh Gosht Ki Champ’,lamb chops from the city of Nawabs,Lucknow. The vegetarian range is equally plump with options like ‘Multani Paneer Ke Tukde’,‘Hariyali Subz Aur Mutar Ke Seekh’ to the Hyderabadi speciality,‘Subz Shikampuri Kebab’. The latter is a delicate Tawa kebab made from vegetable mince stuffed with cream cheese,spices and fresh herbs. One can team the kebabs with authentic ‘Zaitooni Mirch Kulcha’ and ‘Khajur Badaami Naan’. The festival is on till November 14.

An African Safari: Here’s something refreshing. Barbeque Nation is hosting a one of its kind food experience titled ‘Hakuna Matata’. If the name isn’t a giveaway,read on. On offer are African flavours by way of popular barbeques from the African continents. There’s an elaborate range going from ‘Sosaties’ to ‘Marguez’ to the Soya sausages covering the varied regions of Africa. To create the special menu for the 12-day barbeque extravaganza,Barbeque Nation chefs who worked with international chefs from Algeria,Kenya and South Africa. According to Prosenjit Roy Chowdhury,CEO Barbeque Nation,“The aim of the food festival is to offer a variety of the most relished barbeques from the continent of Africa.” Also being served are ‘Crab balls’ and fish with Peri peri sauce which is a delight for sea food lovers while vegetarians can savour the likes of Soya sausages along with Grilled Corn with Zulu coriander sauce. The festival is on till November 15.