A Dash of Innovation

I can never tire of eating kebabs. I simply love them. But was wondering how new, could kebabs get as I entered MoMo Café, at Courtyard by Marriott, Mumbai. Expected to see the same Reshmi, Sheekh and Shammi Kebabs, Paneer Tikkas, on the menu. But I was in for a surprise. Chef Amit Dash, the new Executive Sous Chef at the Courtyard by Marriott, Mumbai, ensures that the kebab experience is different and one-of-its-kind. His kebabs are truly innovative.

Murg paan kebab, dahi kebab, prawn spiked with brandy, katori galouti, kebabs made of lotus stems, mushrooms. Wow! And it’s not as if the names were unique only. Each ingredient used was interesting. The kebabs were not doused with a dozen spices, suppressing the flavours of the meats and vegetables. Instead, spices were used sparingly to bring out the flavours. The marination was primarily yoghurt but the spices blend with it gave it a different spin.

The murg paan kebab, chicken blended with betel leaves paste was exotic. A real treat.  The flavours of the prawns were enhanced with the brandy and they simply melt in the mouth. Equally unique was the dahi kebab, although a tad too soft. Nuts had been used innovatively with hung curd in this kebab.  The katori galouti had an interesting katori made of dough laced with spices in which the galouti was placed.  I have never had such a galouti kebab before. The mushrooms were delicious too. Only the paneer was a bit disappointing as the paneer was tough and rubbery in texture.

All the kebabs were not predictably grilled in the tandoor. Chef Dash believes that kebabs can be made using different styles of cooking too as required.  Some were shallow fried, some deep fried and others grilled.

Chef Dash never ceased to surprise us that evening. Each kebab was distinctive.  The kebabs wee a wholesome meal on their own and one really did not need to savour anything else despite the lavish spread on the buffet

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