Rare and exotic kebabs are on the menu at iconic restaurant Moti Mahal, which is currently hosting their Kebab Food Festival. Says Subhashish Chakravarty, GM, Operations, “We’ve done it a couple of times earlier too, and with the same chef, but we try to innovate every time to keep our guests coming back.” Next on their agenda is a biryani festival, scheduled for February.
Patrons can choose from an array of vegetarian as well as non-vegetarian kebabs on offer. Some of the dishes that have received great feedback have been added to the restaurant’s menu as well, and are highly recommended by Chakravarty. “For vegetarians, I would suggest Atishi Aloo and Hara Tava kebab, which is shallow-fried as opposed to most other kebabs.” He adds, “Non-vegetarians can feast on Sonali Murg – a whole chicken, marinated with flavoursome yellow masala for six hours. It’s a dish you won’t find anywhere else. I also like the Kheema Tikki, Murg Gilafi and Machli Achari.”
400 gms potato
100 gms green peas
10 gms garam masala powder
20 gms fresh spinach
Salt to taste
50 ml oil
Take 400 gms of potato, wash it and hollow it.
Take 100 gms of green peas and saute them in in hot oil along with 10 gms of garam masala.
Fill the hollowed potato with mashed, sauted green peas filling.
Apply 20 gms of spinach paste with seasoning of any herbs of your choice.
Barbeque in charcoal oven. Serves two.
650 gms of whole chicken
10 gms ginger
10 gms garlic paste
25 ml cream
50 gms cashewnut
100 gms yogurt
10 gms white pepper
25 gms herbs like cloves, cardamon, cinnamon, black pepper.
Whole chicken of 650 gms cleaned and marinated with 10 gms of ginger and garlic paste and 25 ml of cream, 50 gms of cashew paste and 100 gms yogurt.
It is then spiced with 10 gms of white pepper and 25 gms ground herbs.
The marinating process takes atleast two to three hours.
Tender chicken is roasted slowly in charcoal oven. Serves two.