George Bernard Shaw once said, â€œThere is no love sincerer than the love of food.â€ Well, he couldnâ€™t be more right! On that note, can you imagine aÂ worldÂ without kebabs, biryani, korma or shorba? I canâ€™t! And when it comes to kebabs, the place to head to is The Great Kebab Factory, a restaurant where you can relish the most succulent kebabs in its most delicious and authentic form. If you are in Noida, you can head straight to Radisson in Sector 55, to sample these legendary kebabs and other sumptuous treats at the TGKFâ€™s
Whatâ€™s more! They are currently celebrating the â€˜Salaam Mumbaiâ€™ festival, showcasing the culinary treats from the city of dreams, including the Maharashtrian delicacies, authentic Parsi dishes, old-school Mumbai classics and new localÂ favourites.
I am a huge kebab fan and was delighted to hear about the festival. We arrived to a warm welcome by the staff, who were happy to take us through the special delicacies created for the â€˜Salaam Mumbaiâ€™ festival. We began our meal with Kokum Panna, a much-loved, refreshing summer drink in Maharashtra. Summers on the Konkan coast are heralded with copious quantities of this classic cooler made of amsulÂ orÂ kokum,Â a sweet and sour fruit that grows nowhere else in the world. Itâ€™s gorgeous red colour just adds to the appeal of this unusual drink which is an amazing appetizer.
Alongside we were served Galouti Kababs, considered as hallmark of Awadhi cuisine. Now, the restaurant clearly holds patronage for kebabs and other dishes. Prepared with minced meat, loads of onions and tomatoes, and some additional â€˜secretâ€™ ingredients, they were melt-in-the-mouth delicious.Â For the vegetarians, there is Subz Galouti, which was equally delicious. Â
At the festival, you can relish a vast variety of kebabs, hailing from the coastal region of Maharashtra, Konkan.Karavali Marghi, famous chicken preparation from Konkani region, flavoured with coconut and tamarind, Aamchi Fish Fry, a delicacy of Mumbaia Street â€“ fennel and dill spiced fish fillet and Badami Marghi Tikka, almond flavour, soft juicy chickenÂ are some of the delicious kebabs that were served to us. Mutton Panje Lonche, succulent pieces of lamb chops marinated with poppy and sesame seeds were another favourite.
Why should meat lovers have all the fun? There are a huge variety of vegetables that you can transform into lip-smacking kebabs. From lotus steam, raw banana, beetroot and green peas toÂ dahi, sabudana, corn, coconut and lots more. Want to try some? For vegetarians there isÂ Makyachi Paneer Tikka, a unique mÃ©lange of cottage cheese and crushed corn , Chowpatty Masala Aloo, chowpatty style tangy and crispy baked potatoes, Bherli Mirchi Kabab, cheese, nuts and chilli stuffed green peppers, Lasuna Malai Masaruma, garlic scented creamy and stuffed baked mushrooms and last but not the least Bandra Phaldari Chaat, tangy grilled pineapple preparation, to relish. Team the moist and juicyÂ kebabsÂ with spicy mint orÂ pudina chutneyÂ , or the delicious pineapple chutney along with sliced onions on the side and there's nothing quite like it.
Eating Bhel Puri at Chowpatty Beach is one of theÂ quintessential Mumbai experiences; this one lived up to the expectations. The puffed rice (Bhel) was tossed together with onions, tomatoes, boiled potatoes, spices and tangy chutneys. Quite healthy, really and yet so, so delish! I went for a second serving !
Coming to the main course, while the wide array of different dishes leaves you spoilt for choice, their non â€“vegetarian specialties were my favourites. If you are a die-hard fan of biryani, take things up a notch and tease your taste buds with the Bombay Gosht Biryani , which is a melting pot of flavours â€“ spicy, hearty and zesty. The Mutton Dhansak, a quintessential Parsi recipe, cooked with pumpkin, brinjals, potato, masoor and toor daalÂ long with a melange of spices was mildly tangy with a bit of sweetness, a complete reflection of the Parsi culture. The Dal Factoriachi, had a rich creamy texture, while the Paneer Kolhapuri, a rich tomato-coconut-cashew gravy based recipe completed the mouthwatering culinary affair!Â
The main course teemed well with an array of breads, including the Bakharkhani, a slightly sweetened flat bread , Sheermal, a mildly sweet, saffron flavoured flat bread and Tandoori Roti.Â Both the Bakharkhani and Sheermal were soft, perfectly made and introduced us to the sumptuous world of breads of the Mughal provenance.
We ended the meal with a delectable array of desserts, We tried the paan ice cream , a TGKF staple, tilla kulfi and some Nagpur narangi kheer. They were melt-in-the mouth delicious! A perfect end to the gastronomic journey.
The food festival was an absolute delight and there is absolutely no doubt that this restaurant is going to become a monthly ritual for us! Go ahead and indulge in these mouth-watering delicacies today!
Details of the â€˜Salaam Mumbaiâ€™ festival at TGKF , Radisson, Noida :
Date : On till the 2nd of Juneâ€™19.
Timings : Dinner onlyÂ (19:00 â€“ 23:30)
Average for one paxÂ -Â Rs. 1700, inclusive of taxes
Address: Radisson Noida, Kamal Marg , Sector 55, Noida
Call: 01204678888 /9999462105 /9999722262Â