TANDOORI KNIGHTS

For the last three years, the Radisson Hotel has been virtually inaccessible, being right in the midst of construction of the Delhi-Gurgaon Highway.

Radisson re-opens The Great Kabab Factory, giving kebabs and curries a modern twist

For the last three years, the Radisson Hotel has been virtually inaccessible, being right in the midst of construction of the Delhi-Gurgaon Highway. No wonder then, this hotel had fallen off the map for foodies. However, now that one can zip through the perfect highway road and the wedding and partying season is in tow, Radisson reopens The Great Kabab Factory, at just the right time. The popular restaurant chain that began its 8-year stint with Radisson was shut for almost a year and has now come back with an interesting new menu, giving the mundane tikkas and kebabs a contemporary twist. Also, a new wine list is on offer with pairing suggestions.

8220;The menu had become predictable and we felt it was time for a change,8221; says Master Chef Meraj-ul Haque. Apart from their signature diner, the hotel will soon re-launch their coffee shop New York Cafeacute; and even the rooms have now been dressed in smart colours and sleek furniture.

At The Great Kabab Factory, it took over six months for Haque to come up with 450 recipes of kebabs that will take turns to be listed on the daily set menu at the restaurant. Going with their popular format, six vegetarian and non-vegetarian kebabs are on offer everyday along with a portion of biryani and curry for the main course. 8220;A lot of people prefer vegetarian meals and it is important to look beyond paneer-tikka and tandoori-aloo fare. I8217;ve tried to conjure a feast with vegetables available in the market,8221; adds Haque. For instance, Haque 8212; who comes from the legendary Qureshi family and holds fort in Mughlai cooking 8212; has a wonderful new recipe for the vegetable galauti kebab. 8220;I am using a combination of yam, bottle gourd and raw bananas to spin off a vegetable version of mutton galauti,8221; he says. The ingredients might not sound appetising but the result on the table is divine. A must try for the vegetarians, the galauti breaks the monotony of the insipid paneer tikka. There are also options of corn and spinach seekh and a sumptuous matter tikki, that Haque has penned in the menu.

Haque8217;s experiments do not end with the galautis. For his other recipes he has brought in ingredients like asparagus, which is converted into a delicious tikki with a bright green, soft texture. He is also experimenting with balsamic vinegar, wine sauce and fruit marinades to bring out a variety of textures and flavours in the kebabs. 8220;We have a lot of expats coming to this restaurant. It was important to introduce some international ingredients which they can identify with,8221; he says.

The menu also ventures beyond the common dal-makhni fare and Haque has stirred some refreshing lentil recipes with Benarasi panchmel dal, Hyderabadi dalcha and Lucknowi dum ki dal. Hopefully, this will just bring Radisson8217;s old patrons hurrying back.