Dine on succulent kebabs at a Kebab and Tandoori Festival

Feeling lazy to prepare dinner, we decide to eat out. After much deliberation, we decide on Classic Avenue, which is holding a Kebab and Tandoori Festival at its restaurant – Café Classic.

The maitre d' leads us to a table and hands us copies of the festival's menu. Although not extensive, the menu has quite a few interesting fares like Tandoori pomfret (whole pomfret marinated and cooked in a tandoor), Mutton Sekh Kebab (mutton kheema cooked in a tandoor) and Hariyali Fish Tikka (fish cubes marinated in spinach and cooked in tandoor), for instance.

The menu is divided into four parts: seafood, chicken, mutton and vegetarian. We decide on Jhinga Tikka (Rs. 220), Murgh Makhanwala (Rs. 190) and Paneer Malai Tikka (Rs. 175). Soon, complimentary glasses of thick sweet lassis and a basket of pepper papads are served at our table. The maitre d' tells us we will have to wait a bit for our meal as the chef prepares the dishes upon order.

The dishes arrive piping hot and the aroma whets our appetite. Perfectly seasoned and cooked just right, the plump juicy prawns (Jhinga tikka) were a delight. The dish is a perfect start to our meal. The paneer dish melts in our mouth, while the Murgh Makhanwala has chunks of tandoor-cooked boneless chicken in thick brown gravy that is thankfully not spice laden. It goes well with the naans that is served along with the dish. You can choose from naan, roti, paratha or kulcha to go with your meal. Dal fry, kachumber salad and mint chutney is served with the dishes. Now the key to an excellent dal dish is its ‘tarka' or tempering; the restaurant has got it right. Lime wedges are served with the dishes and you can squeeze its juice to lend your dish or the salad a tangy twist. The fete is from 11 a.m. to 10 p.m. till July 15. For reservations contact: 0471-2333555.