It's grilled to perfection

THE heady aroma of spices, assorted chutneys and sauces on the tables and the sound of traditional Indian strings will catch the attention of diners at The Great Kabab Factory at the Jawad Dome in Budaiya.

The outlet is hosting a Hyderabadi Food Festival offering the authentic tastes of the south Indian city renowned for its blend of Mughlai and north Indian cuisines.

The outlet offers 450 different kinds of kababs and serves its customers in a unique and friendly format.

Diners are treated to a different menu set each day offering unlimited servings of kababs, including the outlet's signature galotti kabab.

Following this, a lentil dish and a 'vegetable of the day' dish will be served accompanied by an array of bread or biryanis.

To round up the feast, guests can choose from two of four different desserts.

For the festival, the kababs are prepared with a combination of typical spices and ingredients including coconut, tamarind, peanuts and sesame seeds.

Some of the must-have options include machhi hyderabadi, murgh makhana, mewa bharwa sev, kathal ki seekh, paneer dilbahar, tandoori aloo jhilmil and tandoori khate meethe baingan.

Helping conjure the delicacies, and flown in specifically for the festival, is master chef Rizwan Ali.

With 20 years of kitchen experience, Chef Rizwan, 48, is an expert in cooking Hyderabadi cuisine.

Prior to coming to the island, he was with The Great Kabab Factory in Hyderabad. His career has spanned across well-known hospitality names including Maurya Sheraton, Park Royal InterContinental Hotel and Radisson Hotel in Delhi, the Leela Palace and Chancery Hotel in Bangalore as well as serving royalty at the King's Palace in Saudi Arabia.

Chef Rizwan hopes one day to open a school for aspiring cooks. He said: "I hope to provide training for youngsters who are keen to become chefs and help motivate them."

The outlet plans to introduce a series of food festivals featuring cuisines from various regions of India throughout the year.

The restaurant shares a popular recipe of a popular dish with GulfWeekly readers.

Hyderabadi Nizam Chuza

Chicken 1kg

Cashew paste 30gm

Processed cheese 20gm

Cream 20ml

Egg yolk 2

Roasted gram flour 20gm

Green cardamom 3gm

Red bell pepper 30gm

Yellow bell pepper 30gm

Oil 10ml

Yellow chili powder 3gm

Salt to taste

Procedure:

In a flat pan, add the gram flour and cheese until it is creamy. Add the yellow chili, oil and mix it together. Gradually add in all the ingredients and stir until it becomes a smooth marinate.

Squeeze out all the excess moisture from the chicken and marinate it in the above mixture.

Mix well so that each piece is well coated.

Skewer and cook in medium, hot oven for 10 minutes.

Remove the chicken from the skewer and sprinkle hot with chat masala (available at all supermarkets) and lemon juice.