When famished, how best to get things started? With starters, of course! And what better way to whet your appetite before tucking into the main course than going for a round of succulent kebabs. Though far from being a ‘local’ dish, Malayalis simply love to gorge on kebabs.
Served up in rolls or skewers or handy toothpicks, kebabs have many takers, so much so that food festivals exclusively dedicated to kebabs find favour in the city. Like the ongoing Kebabistan, that focuses on a variety of kebabs at the rooftop restaurant at The Residency Tower at Press Road.
Sanoj S, executive chef at The Residency Tower, explains what makes kebabs, deemed a Mughal legacy in the Indian context, popular in the State. “The obvious reason is its taste,” he says. Sanoj points to the changing culinary culture of Thiruvananthapuram as more people dine out than before, especially youngsters. But what makes kebabs such an attractive item for them is that the dish is “neither too light nor too heavy”, making it an ideal pick for casual eat-outs.
A kebab dish at Kebabistan at The Residency Tower
Nostalgia for the dish too plays a part in maintaining its popularity. “Increasingly, more people from here are leaving, for studies or work, for bigger cities such as Hyderabad and Delhi where kebab is ubiquitous. Over time, they take a liking to the dish. Once they return, many continue to seek out kebabs. See how shawarma has become so common now,” says Sanoj. True that as, though starters, kebabs can be a meal in itself, especially for those cutting down on carbs or gym-hitters looking for their daily optimum protein boost. Many observing fast during the month of Ramadan start their iftar meals with kebabs, which provide an instant energy boost.
Chef Sanoj S
Most commonly grilled or heated on tawa, Sanoj says, kebabs are considered a judicious option for the health conscious as little to no oil is usually used in its preparation. “In some varieties, a smattering of butter may be used to lend it a smoky flavour, while mustard oil is lightly applied during marination in some type if preparations. But the cooking method steers clear of oil. This is another reason for its demand,” he says.
Kebabs, which originated in West Asian cuisine, but has now gained popularity across Asia and beyond, go well with a variety of condiments too. At Kebabistan, which lays out 12 varieties of kebabs, both veg and non-veg, such as Murgh Jahangiri Raan, Bhrawan Chilli Cheese Cheese Paneer Tikka, Lemongrass fish tikka and mutton-based Chapli kebab to name a few, the dishes come with mint chutney, tart tamarind sauce and tangy orange sauce that packs in a mix of spices.
A kebab dish at Kebabistan at The Residency Tower
Sanoj says he had done an “extensive study” to zoom in on some of the most delicious kebabs in the country when he hosted the Great Indian Kebab Fest at the same place three years back. “So this time, the idea was to introduce something entirely new to kebab lovers in the city. But rather than sticking to the cuisine of a particular country or community, we wanted to offer a broader range of kebabs this time. North West Frontier cuisine looked fitting,” he says.
Enjoy, one piece at a time!
Kebabistan will be on at the rooftop restaurant, The Residency Tower, till May 13. Timings 7 pm – 11 pm
