The Seekh Kebab festival at Kanak, Trident Hyderabad is a veritable skewer trove of tantalizing kebabs.
Apart from the usual suspects of Hyderabadi Seekh Kebabs and Zafrani reshami seekhs , there are some novel palate teasers like the Kashmiri Seekh Kebab (wok tossed with tomatoes, onion, dried ginger and saffron) and Hara Pyaz Murgh Gilafi (minced chicken skewers with spring onions, ginger, mint and coriander). The melt-in-the-mouth Kakori kebabs are by far the best I’ve had so far. No wonder Chef Shiraz Khan doesn’t divulge his family’s secret recipe. This one’s a definite keeper.
While one usually associates seekh kebabs with a lot of meat, Kanak has some very interesting vegetarian alternatives as well. The ones that really stood out for me were Mattar Moongphalli ki seekh (green peas and peanut skewers, flavoured with fresh ginger), which reminded me of matar kachori stuffings and Makkai ki tinka seekh (sweet corn and spiced potatoes on bamboo skewers, flavoured with mint and cloves) which looked deceptively like Vietnamese minced prawn skewers! The novel combinations made for a delicious surprise element.
While the a la carte seekh kebab selection is served with Dal Makhni and choice of Indian breads, they also perfectly compliment a steaming sealed pot of Kacche Gosht ke Biryani.
And then there’s a new dessert on the menu to go nuts about – Badaam aur Akhrot ka Halwa. A decadent serving of ground almonds sitting pretty on a bed of walnuts. The best part about this dessert? No guilt pangs at the excesses because both these nuts are good for the mind, body and sweet tooth!
Venue: Kanak, Trident Hyderabad, HITEC City, Hyderabad – 500 081
Duration: Till 3rd June, 2016
Time: 7 pm to 11.30 pm
Phone: 040 6623 2323