The brand has stood the test of time since 1971, has seen the hotel change from Natraj to InterContinental, seen a host of chefs but their Signature Kebabs the likes of kakori have remained because their patrons have been coming back for it. Kebab Korner got a facelift sometime last year and early this year they got Bhairav Singh, an ex- Kandahar, Nawab Saheb and Bageecha Chef to lead the kitchen.
Bhairav has put out a revamped menu this month on and I was there to explore it firsthand but not before a few cocktails at Long & Short bar which overlooks the ocean. Roomali masala papad which is trending these days right from a Udipi to a lounge bar to a fine dine was the first to arrive. ‘We were skeptical in putting it on the menu; however we went ahead since luxury is also about convenience and the whole experience. We were right; you’ll see it on most tables on a given evening.’ The menu has some nice interplay of textures and flavours, the shakarkandi ragda where the ragda is made from Bajra , the crisp moongdal puff stuffed with soft cheese and served with piquant tandoori pineapple salsa and the Stuffed tandoori mushrooms with spice and sweet element. To complement the food are some desi cocktails, the Kokum and Rasam Martini was paradisiacal.
For mains was the Bihari baingan and aloo chokha, moongdal stuffed chilli and a simple stir-frief Berawal Bhindi with ajwaini Chur Chur. I finished with a fragrant Gucchi Pulao with walnuts and a rich dal makhani, both; their signatures. For dessert was Gulkand Panna cotta, but someone got very generous with gelatin here! Overall the food is great, the ambience relaxed and the service prompt. Would love to see some more vegetarian kebabs given the location in their next menu rejig and they certainly need to take a good look at their dessert selection!
What do you think of this article?