If you're having a bad day, visiting Hotel KC Royal Park would be the ideal way to lift those spirits - not just because they treat you like royalty, but also because the food they serve does a lot more than just fill your stomach.
We visit the property at their ongoing Kebab and Biryani Festival (on till September 16), at the Water Court Café. To begin with, we chose badam ka shorba, which was smooth with soft almond slivers, but not the right amount of consistency; a little thicker would have done the trick.
Amongst starters, though the paneer tikka was beautifully marinated, the shammi kebab (high on garam masala and cinnamon) was cooked specifically for ones with a strong palate; same was the case with mutton ki galwati.
For the main course, every cloche you uncover, you are welcomed by a rich, mouth-watering aroma. Our favourite amongst the non-vegetarian fare was the lagan ki boti - mutton with onion and cashew nut gravy. What took us by surprise though was the innovation and range of the vegetarian spread. The cook's specialty for the evening was aloo ka salan. The sabz bageecha (mixed veg) gets two thumbs up, as it was unconventionally cooked in a spinach and onion gravy.
In most buffets, roti is the most neglected part of the meal. But at KC, you're in for a treat. From melt-in-mouth ulte tawe ki roti to the all-wheat khameer ki roti (with a slightly sweet undertone), the buffet doesn't fail to please.
The dessert table is a fantasy world in itself. The saviyaan, cooked with mewa and dry fruit, with just the right amount of sugar, is that perfect shade of brown. On the flipside, the cook's innovation with lahsun ki kheer, had gone terribly wrong. The combo of garlic, sugar and milk is not a pleasing one, take our word for it. Rest of the desserts, however, make up well for the loss.
The man behind the royal fare is master chef Haleem Quareshi from Lucknow. Here only for the food fest, the chef's motto is to give his guests something new to try every single day of the fest. Yes, that's right, no two days of the buffet are going to be the same.