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 The coarse camp fare of central Asian desert tribes, the kebab migrated with the nomads via Kabul, Peshawar and Lahore to Lucknow, where royal chefs worked their magic on it. They diced, minced and pounded the meat, enhancing it with herbs and spices. Moulded into various shapes, the kebabs were grilled, fried or skewered and baked in a charcoal oven. Kebabs, the king of starters, prove to be just that in
Peshawri at Hotel Chola Sheraton.
The ambience is just what you expect when you are settling down to savour the delectable kebabs, soft lighting, wooden tables and chairs, copper cutlery and hand-woven carpets. Various meats
hang behind the glass partition where the chefs are deftly cooking the marinated meat into kebabs. At a time when kebabs have adorned many a sophisticated avatars,
Jashan-E-Kebab, the celebration of Kebabs, in Peshawri, takes the guests on a tour of authentic kebabs. The menu carries an extensive variety which leaves every one spell bound. The Jhinga Anari, jumbo prawns steamed with fresh pomegranate cheese and shahi jeera, served in its own shell sets the ball rolling for more, while Apkava Mahaja, chops of kid lamb cooked on a dum with Indian condiments, egg coated and shallow fried is exemplary. The Siyah Mirch Kebab, chicken drumsticks marinated in
yogurt, ginger, garlic and basted with crushed black peppercorns, finished in tandoor, holds a place of its own despite generous levels of spice among others.
The recipes have been handed down, for years, by word of mouth and are closely guarded family secrets within families whereby the authenticity is retained. The secret of a good kebab remains in the marination with proper spices and cooking of the meat to right perfection. There is more to kebabs than just meat. The food festival offers a selection of kebabs for vegetarians too. Those who think that kebabs for vegetarians begins and ends with paneer are in for a surprise, as this festival offers some very delectable and unique dishes like Kathal ke Kebab, Jackfruit cubes marinated in a special tandoori masala, cooked in the tandoor which rises above the expectations of the guests when it comes to versatility. The Malai Tinda, par boiled tinda stuffed with spices & cheese, skewered and char-grilled, is a delight being spiced right. Mumtaz kebab are succulent patties of yam and sweet potatoes, pan fried to perfection to name a few. The list of vegetarian kebabs is quite awe inspiring.
 Apart from this, there is also on offer a host of Indian breads like Khurmi Naan, Bharwan Kulcha, Khasta Roti and others to choose from. Accompaniments like the palatable Dal Makhni Peshawri, Raita hold their own forte. To wrap up the heavenly meal, there is a choice of desi Desserts on offer - Kulfi Falooda, Sakora Phirni to name a few, while the Shahi Tukda and Malpua Rabri give way to a sweet-ending experience.
The Kebab festival is on from
21st September to 10th October, 2002 in Peshawri at hotel Chola Sheraton.
For further information, contact
Hotel Chola Sheraton at 811 0101.
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