ITC hotels has long been a symbol of luxury in the world of hospitality, besides being the second largest hotel chain in India. Although, I have read articles about some of their flamboyant properties, I never quite had an opportunity to stay in any of them. Well, tags such as luxury or business in the site meta data was enough to drive a middle-case bloke away.
But, then again there was this ever-present calling (food lover “things”) to visit their in-house restaurants. It happened a couple of months ago when I visited Cubbon Pavilion for the buffet- thoroughly enjoying it. A few weeks back, I was invited to one of their luxury diners- Kebabs and Kurries; they were launching a new menu and wanted some of us (food bloggers) to sample it first-hand.
The interiors of Kebabs and Kurries reflect the haunting beauty of North Indian forts. The show kitchens are visible from all corners of the restaurant and the sight of cooking will surely captivate your senses. After extensive research, the chef at Kebabs and Kurries have curated a delectable new menu. This new menu at Kebabs and Kurries brings together long-forgotten culinary secrets, herbs and flavors that would tease your palate.
While they have retained some of their signature dishes, Nadru ki Chaamp, Jhinga Hara Masala, Gilawat ke Kebab and Murgh Biryani are among the new additions. Khubani Chenna, Bombay Falooda, Kesari Phirnee are among the desserts have been added.
If you’d ask me, my favorites were the Labgeer, Jhinga Ajwaini, Nadru ki Chaamp, Gilawat ke Kebab and Dal Bukhara. The Labgeer was without a doubt one of the best beetroot kebabs that I have tasted and the Nadru ki Chaamp was unlike any other I’ve had before. A word of mention for the Murgh Kali Mirch and the Dal Bukhaara was too good to pass off after already being stuffed.
I must admit that this blogpost has been delayed for a while now; especially since the new menu was launched on July 13th. But, better late than never eh?
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