new icn messageflickr-free-ic3d pan white
View allAll Photos Tagged moong+dal+halwa

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Moong dal halwa is a traditional Rajasthani festive sweet and is super yummy. But, you need to forget the calorie counts while having this scrumptious halwa as this has loads of ghee. We can reduce the quantity of ghee but a perfect taste comes only when we add the required amount of ghee into it.

Do indulge in this delicious halwa at least once and share your feedback!

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Giani Di Hatti, I have been there seens time immemorial, because it was established in 1951, way earlier than I was born :P

 

I have been going there with my parents since I was kid, I am a true devotee of the taste of the Moon-Dal-Halwa, which is served only during Diwali to Holi (winter).

 

It is loaded with ghee and dry-fruits. Just go there and have it for a life changing experience ;)

 

Kathputli was a very memorable experience. It is a place where I would go back over and over again. It has a very calm and inviting atmosphere. What I love the most about Kathputli is that it feels like for a moment I've escaped Delhi and I am in Rajasthan. The welcome was quite grand too. I don't remember the last time I went to dine at a restaurant and I was welcomed with regional music and singing. It adds more value to the whole experience.

 

The moment you walk inside you immediately notice that this is a very small restaurant but the seating is quite comfortable and the waiters are dressed in traditional attire.

 

You are briefly transported to Rajasthan and you seem to be enjoying the entire experience to the fullest because it is certainly very very different to all the other restaurants you would have ever visited. They immediately start serving you with a lot of different kinds of food. If you are like me and have never been to Rajasthan or have experienced the taste of Marwad, you will not truly understand what's going on but you would understand one thing which is that the food is quite delicious. There are lots of things that stand out and number one is the fact that the waiters are very well informed and as they go along they will explain to you what each of the dishes being served are. The papad ki subzi was quite fascinating to me because it was a curry made with papad. I love papad with every meal and turning it into a curry works beautifully for me. I went for seconds and then a third helping.

 

One thing everybody knows about a Rajisthani or Marwari thali meal is that they will certainly serve you their famous "dal bati choorma". Kathputli was no different. There was one difference though this was probably the best "dal bati choorma" I have ever had, highly recommended. Do not leave the restaurant without trying this. The choorma could be had on its own to because it was that good. It had been prepared really well and the chef certainly knows what he is doing.

 

If you're still having second thoughts about visiting this place, well don't! You should try Kathputli for yourself and see how it works out for you. The thalis they have are quite elaborate and you're bound to like something or the other in the big thali, so pick your favourites and go for seconds. That's what I did especially with the desert. Out of the basundi and the moong dal halwa, I like the moong dal halwa because it wasn't at all heavy but I did end up eating a lot of it. At the end of the meal I was a little too full but what a paid was very very less as compared to how much I had eaten. I love the place!

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

Amritsar to Lahore Food Festival @ Park Plaza, Gurgaon - 5th to 21st December 2014

 

The Great Kebab Factory or TGKB is one of my favourite restaurants in Delhi and being a kebab lover I could not resist but catch on their ongoing Lahore to Amritsar festival.

 

I also happened to meet Executive Chef Avinash and Guest MasterChef Vakil Ahmed and talking to them and understanding their expensive I safely assumed I am in for a lavish treat.

  

The evening began with a fantastic Galouti kebab. Although I have never been disappointed with TGKB's galouti but it somehow tasted better this time. Chef Vakil did hint at the number and balance of spices that go in the Galouti mix and that balance was exemplary.

 

The second item was the fabulous Bhatti da Kukad. A speciality of Punjab, it was charred to perfection and the perfectly basted skin gave way to moist chicken.

 

The chapli kebab in the festival menu was nothing short of extraordinary. the flavours in it are alive and punchy and you can taste the flavours with each morsel. I loved the fact that at TGKB they did not use a lot of meat fat while making the kebab as it helps in elevating its taste.

 

There was a murgh kandarahi pasanda, flattened boneless chicken cooked in a spicy marination which was flawless.

 

One of my favourite dishes though was the Mahi Motiya. Tender morsels of sole was perfectly coates in masalas and then fried till crispy.

 

I also loved the Atishi champ on the menu. The strong ginger flavour came through and the punch marinade just made the fall off the bone mutton heavenly.

  

Although at TGKB the main course is a side hero but it was as tasty as it gets. There was a murgh biryani which was average but the rahra mutton made up for it. We also had a great paneer butter masala, which as always was spot on. In fact it was a refreshing change being the only veg dish of the evening (discounting the chutneys of course).

 

A special mention also needs to be mentioned for the various breads that were accompanying the dishes. I tasted two, sheermal and bakarkhani, and found them so brilliant that I kept repeating them throughout the evening.

 

The evening ended with a quartet of desserts - sewiyan, moong dal halwa, gulab jamun and rasmalai. Each one of them were just sublime and not like the regular overly sweet Indian dessert.

 

I think that if one is a true lover of great Indian food and especially kebabs they should just not miss the ongoing festival. Go for it!

 

XOXO

Shivangi

(Shivangi Reviews)

Review Credit: Mayank

Contact: mail@shivangireviews.com

Find me on Facebook, search "Shivangi Reviews"

1 3 4