Flavours of kebabs

Vihar at Rushikonda is hosting a food festival of kebabs and biryani at its seaside restaurant Offshores

July 11, 2014 03:58 pm | Updated 03:58 pm IST

Delicacies dished out at Biryani and kebabs Food Festival at Vihar in Rushikonda

Delicacies dished out at Biryani and kebabs Food Festival at Vihar in Rushikonda

Not much needs to be said about kebabs. There may have been many versions of its origins - from Ghengiz Khan to the Turks, but it is one of the most popular dishes across the world. Adapting a distinct taste, every region has its own specialty of kebabs. Bringing alive the various traditional flavours of kebabs, Vihar at Rushikonda is hosting a food festival of kebabs and biryani at its seaside restaurant Offshores.

Welcoming the seasonal showers with an array of delicious non-vegetarian and vegetarian dishes, Chef Bulai Swain and his team have dished out kebabs with the royal flavours of Awadh, Hyderabad and Lucknow.

The non-vegetarian section includes jhinga tulasi (tiger prawn), tandoori vanjaram, mahi tikka, mutton boti kebab, kakori kebab, dum pukht galouti kebab, murgh seekh kebab, creamy murgh tikka lahori and murgh methi kebab.

The vegetarian section of kebabs includes bhutta seekh kebab, tandoori phool, firdausi bharwan aloo, tandoori salad, saunfia paneer tikka.

For vegetarians, a serious effort has been made to recreate the feel of a kebab. The stand-out is the bhutta seekh kebab and the tender saunfia paneer tikka. The menu also includes tandoori phool, firdausi bharwan aloo, tandoori salad.

For non-vegetarians, the chef recommends the jhinga tulsi kebab that has a mild flavour of ‘tulsi’ marinated with other spices. One of the must-haves in the menu is the Kakori kebab. This Mughlai dish has minced lamb marinated with a mix of ingredients and its tenderness melts in the mouth.

Relish the sumptuous kebabs with a variety of flavours of biryanis like kacche gosht ki biryani, gosht awadhi biryani, Hyderabadi murg biryani, Lucknowi chicken biryani, awadhi vegetable biryani, paneer finger biryani and Hyderabadi subzi biryani. The chef says that the kacche gosht ki biryani is the best suited for the season, with its spicy flavour. “Unlike the dum biryani, in kacche gosht ki biryani the rice is properly mixed with the masalas and the meat to give a more spicy flavour,” adds Chef Bulai Swain. The menu also includes a variety of flavoured drinks.

A 20 per cent discount on food is being offered throughout the month. The food festival will be on till July 27.

Ambience: Outdoorsy

Wallet factor: Rs 500 to Rs 800 (per person)

Timing: 7 p.m. to 11 p.m.

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