The ongoing Peshawari Food Festival at Kabura brings robust cuisine from the North-West Frontier to the connoisseurs in the twin cities.
TRADITIONALLY YOURS: The cuisine is served in an exotic ambience.
THE DELECTABLE cuisine from the North-West Frontiers can be best defined as robust. The mostly non-spicy fare is balanced with usage of cream, cheese, dry fruits and kesar and the end product is pure manna for the body and soul. "You need to develop a taste for the cuisine," says Vincent, of Kabura, a unit of Savera Hotels Limited, about the offering lined up for the Peshawari Food Festival served in matching environs at this North-West Frontier Cuisine speciality restaurant.
Rugged walls that remind you of taverns, the rustic setting complete with jharokha and hookahs and the Khurja pottery creates a worthwhile experience. You are welcomed with Jal jeera, roasted papad, mint chutney and an exotic papaya pickle made from raw papayas marinated in sugar and vinegar.
APPETISING FARE: The food festival brings a scrumptious spread.
Nalli shorba, a strong extract of bone marrow or the Shorba dil bahar, a thick vegetables soup make for a good starter. Chef Guman Singh, who has been flown in for the festival, recommends kebabs that have been specially lined up for the fiesta.
Marinated with white pepper, cheese and cream and grilled, the kebabs are appetising. Moongri sheek kebab a baby corn offering, Subzi salad, assortment of vegetarian kebabs, Murg Chengezi tangdi, chicken tangdi kebab stuffed with minced meat, Gosht ke shole, tender pieces of mutton skewered on a charcoal grill and served with a flame of fire and the Tandoori pomfret for the Kabab-e-shaan machi, ask to be eaten.
ROBUST SPREAD: The fare brings a rich offering.
As for the main course Subji nawabi khurma, potato, cauliflower and peas in a mint, tomato and cashew gravy , Peshawari malai kofta, which is rather bland and the spicy Murg kalimirchi masala go well with Cheese mirch kulcha, bread stuffed with grated cheese and finely chopped chillies, Missi roti and Kabuli naan. Gosh ka dum biryani, Zafrani murg biryani and the Khumb (mushroom) ki biryani represent the dum offering. Boondi raitha or plain Dahi go well with the spread.
End the meal on a sweet note with the delicious Moong dal halwa topped with grated pista, badam and cashew or Kulfi. The Peshawari Food Festival at Kabura, My Home Tycoon Building (above Lifestyle), Begumpet, (Tel: 556228800/55632272) is open for lunch (11.30 a.m-3.30 p.m.) and dinner (7 p.m-11.30 p.m.) till May 11.
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