Kababs ka-Baap : The Great Kabab Factory !

 

Atithi devo bhava……. Treat one’s guests like God. While this is the basic premise of Indian hospitality, how many Hotels and restaurants even bother to follow it?  Thus, the experience at The Great Kabab Factory, an Indian specialty restaurant at Powai proved to be an amazing one.

Right from the time we entered, it was service with a smile. Warm, affable and well-informed staff guided us through our culinary journey the entire evening.

Chef Dheeraj Mathur, the Master Chef is clearly a maestro in his kitchen.  I haven’t had that kind of a galauti kabab in any standalone restaurant in Mumbai, that was served here. No wonder it is their signature dish. It simply melts in the mouth.

TGKF brings delectable kababs from all over the world to one table, as part of the Jashn- e-Lahore, festival. Even in their regular menu, kababs are obviously the highlight ans what food-lovers throng for.

At The Great Kabab Factory (TGKF), one can experience mouth-watering kababs prepared in seven different styles, roasted on the tandoor or on a singhri, shallow-fried in a tawa or a mahi tawa, deep-fried in a kadhai, steamed in pots or even grilled on a stone. Peshawari Kabab, Hussaini Seekh, Atishi Champ and a kabab made from mawa, were all delectable. Chef Dheeraj’s versatility knows no bounds. 

Lahori cuisine has Afghan-Turkic-Iranian roots, a legacy of Muslim rule inSouth Asia, which got ‘Indianized’ owing to the immense usage of spices. The aromatic and spicy  Lahori dishes are known for their unique flavours and TGKF delivers its promise.

A different menu is set for each day and guests are served unlimited servings of each dish, either vegetarian or non-vegetarian. Besides the signature kababs, Galauti and Burrah, the meal comprises of daal factory, biryani, a selection of Indian breads and the best of seasonal vegetables and desserts. The sheermal, a bread made with milk and saffron in the dough was delightfully dfferent and its subtle sweetness complimented the spicy kababs.

The chicken korma was well made , as was the dal makhni and yellow dal tempered with methi. The Gosht Biryani was good, flavourful and aromatic, but not one of the best I have tasted. The accompanying chutneys and dips were interesting, especially the one made with curd.

The desserts were a treat. Moong dal halwa was luscious in taste, and the gulab jamuns were soft n succulent. The mango phirnee was relatively disappointing.

The Badshahi Dawat that we were a part of, was truly a memorable one. The evening was an enjoyable one with prompt service, attentive staff, delectable food and the way the entire restaurant was packed by 9 pm, it was evident that TGKF is a popular place. At Rs 795 plus taxes per person for an unlimited meal of non-vegetarian kababs and biryani, it is a steal. On till June 10, this Jashn-e-Lahore is a must-try, if you like to celebrate food. I defintiely do.

 

 

 

 

 

 

 

 

 

 

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