I usually write about a meal a couple of days later, so I have time to reflect how the experience was, think about the food served and more. But the special Ramadan spread curated by Master Chef Luqman that we tasted last weekend at Kebabs and Kurries – I couldn’t wait to write about it! Walking into K&K is like being welcomed by exotic aromas, mouthwatering kababs and symphony of flavors. The show kitchen, brass motifs, stone flooring, carved pillars – the interiors of this restaurant borders on an amalgamation of regal earthiness. The menu was quite spectacular – each dish on the tasting menu was tantalizing on the palate. The use of rich spices blended in so well resulted in the entire meal being a delicious journey!
We had our table set, and our meal started with the Murgh Mailaithi that was chicken marinated in ginger and coriander, and then cooked on the tandoor in skewers. The chicken was tender and juicy, and hence the flavor had effectively permeated completely – making this one of the most beautiful preparations of the bird ever! Then came the Tarmezi Machli – a saucy tawa cooked, sliced Sea sole, in a creamy cashew nut and onion paste marinade. The fish had the perfect flavor, and served as an ideal appetizer. And this made way for the Haleem – the classic iftar dish slow cooked with lamb, lentils, broken wheat. This was extremely rich, and a couple of bites was enough to fill you up! Note that my fellow bloggers mentioned that the proportion of meat in this dish was lesser in comparison to the lentils.
The mains that followed are perhaps what made this meal even more memorable! The Dum Ka Murgh served along with naan was just lip smacking. A classic Hyderabadi dish with a thick cashew and coconut gravy. My favorite was the Kareli Ki Nihari. A beautifully fragrant stew of lamb shanks cooked overnight resulting in the meat to be delicately soft and succulent. We had this breakfast dish with the freshly made Uzbeki naan. I could have this delicacy for breakfast forever!
No Hyderabadi meal is ever complete without Biryani – and next came this quintessential element of this cuisine. The meat was soft and well cooked, the rice grains were really long – as they should be in biryani. The flavors were well balanced throughout the dish. While most people enjoyed this with the various raitas served, I wouldn’t trade anything for the Nihari curry and biryani combination. It was delicious, and I can’t wait to go back to Kebabs and Kurries to try just this! The Kheer and Kulfi neatly tied up the dinner with a perfect bow, their signature dessert was a nice ending.
This promotional menu is available until Eid, which is next week. In summary spread is an envious selection of delectable dishes prepared by the culinary team at Kebabs and Kurries, led by a third-generation family chef. The depth of the taste in the dishes and layers of complexity, is beautiful. And I love how well seamlessly this happens in Indian food.