Tag Archives: galautikabab

Nawaabon Ke Kebab

Mostly Grills, the rooftop barbecue restaurant at The Orchid, Mumbai, has always been one of my fav dining places in the city, thanks to the great food and spectacular view.

I was delighted to go there yet again, albeit after a long gap. And there was ample reason too, as they were hosting the biggest kebab trail.

Chef Shadaab from Lucknow, has curated an interesting menu, to tantalize the taste buds of diners with an array of eclectic kebabs,from the lands of erstwhile nawabs – Awadh (Lucknow), Nizams and other kingdoms, that are famous for their kebabs.


The place had been transformed completely into a haven for diners, complete with ghazals, artifacts and decor representative of the Nawabi lifestyle. The era had been beautifully recreated.

The melt in the mouth galouti kebab, arrived first. My all time favorite kebab. It did not disappoint me. The texture was perfect and the flavours, authentic. The Kakori kebab, I thought, might pale in comparison, but Chef Shadaab, did not let me down here too. The mince boasted of  great textures and robust flavours, replete with spices, so characteristic of this kebab.


The accompanying chutneys were unique too. I particularly found the banana and tamarind one to be palate-tickling.

I was blown away with the shinghara atta and corn tikki. Yes, water chestnut flour had been dexterously paired with corn to make a delectable tikki.

The highlight of the dinner was the live trolley where chef  was making kebabs and other barbecue items live in front of  us. Oh! What a spectacle that was. I could not help, but admire the manner in which the kebabs were being adroitly flambeed by chef.

kebab fest

The Mawa and dry fruit sheekh was a delight for the palate, where the sweetness of dry fruits was cleverly balanced with the meat. Chef Shadaab is truly a master of his craft.

The piece de resistance was the Tatari champ. Kid lamb chops marinated overnight with Andhra chili, cumin, cloves and pure ghee cooked in tandoor. An absolute treat for carnivores. Gourmets can also feast on Maheen Samak tikka (Bekti fish marinated with ginger garlic and aromatic herbs slow cooked live)

Chef Shadaab who hails from Alamganj, Lucknow  had a plethora of vegetarian offerings too, which according to him, the Royals feasted upon.


In the vegetarian section, my vote went to the Meve mave ki khaas sheekh (Cottage cheese treated with condensed milk , saffron and nuts and char grilled live. Being a lover of potatoes, I relished the Tandoor Bharwan Lahori Aloo  too, where the potatoes were scooped and stuffed with spices, raisins and almonds.

The chef has procured the spices and other condiments from various places to ensure the authentic taste.

The food struck me as unique, with authenticity being  showcased in each dish. The ingredients used, were of good quality and completely fresh.

What do I say about the biryanis, niharis, salans and special Indian breads, which were on offer. Sheermal, Baqarkhani, Khamiri roti , laccha paratha, lasooni naan were delightfully paired with lip-smacking gravies and salans.

Each dish was authentic and well-prepared, using the slow cooking methods of that region and as per the demands of that cuisine. Some of the non vegetarian main course dishes are Shahi Nihari (Lamb shanks simmered on low heat cooked overnight served with Khamera naan), Degi Gosht (Baby lamb cooked with coconut, cumin and tamarind flavour gravy), Achari jhinga (Tiger prawns stir fried in Hyderabadi pickled spice, finished with tamarind pulp), Pudina machli ka salan (Pomfret cooked with onion, tomato, and mint gravy).

The food was flavourful, but yes, rich and heavy. But I guess once in a while, with spread like this, one can do with a bit of indulgence.

As in a royal repast, I finished my meal with Sewiyan ka Muzaffar (Vermicelli cooked win condensed milk topped with nuts).

There were other options too, but of course I skipped those. Sheer kurma, Khubani ka meetha, Shahi Tukda, Shahi Falooda. A paan counter too is part of the festival, for those who want to digest their food.

With Ghulam Ali and Jagjit Singh’s ghazals fading away in the background, I made my way out of Mostly Grills, after a memorable Kebab Trail and hospitality, fit for the nawabs.

On till April 17, 2016 only for dinner, don’t miss this if Kebabs are what appeases your taste buds.


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.