Daawat-E- Kebab & Biryani at Casablanca

It was the early Turks who perfected the technique of marinating meat cubes before grilling them. Kebab literally means ‘Cooked meat’ in Turkish. The Turks flavoured meat and shaping it over skewers, originally their swords.  Kebabs in India are more or less similar to most other kebab preparations along with their distinct taste which can be credited to the spices native to the Indian subcontinent. All the varieties such as Sheekh, Doner (known as Shawarma), Shammi Tikka, and other forms of roasted and grilled meats are savoured in South Asia.

The BIRYANI has come a long way from Persia to India. Its origin can be traced far back to the time when the Persian rulers travelled with their cooks, and the cooks who were exposed to limited tools and equipments devised means to cook rice along with mutton. They were forced to do this, as they could not carry too many vessels along with them, and had to cook on wood, as fuel was scarce. This wood imparted smoky flavour to the dish. All these flavours combined, created a wonderful dish that has become so popular today all over the world.

The team of chefs at The Pride Hotel, under the guidance of renowned Indian Master Chef, Chef Balbhadra Singh have created wide varieties of tantalizing and lip smacking Veg.  & Non Veg. Kebab & Biryanis to tickle your taste buds.  Non veg. kebabs, like, Goolar ke Kebab (Minced lamb flavored with dry figs and deep fried) , Raan- e- Dum Peshawari (Whole leg of baby lamb slow cooked in the tandoor and served sliced onto your table), Murgh Noori Seekh (Chicken mince flavored with green chilies, nutmeg, cheese and ginger), Pomfret Anarkali (Fresh Bombay pomfret, flavored with pomegranate juice and cooked over charcoal) and Veg. kebabs -  Akhbari Paneer Tikka (Paneer stuffed with cheese, cashew nuts and raisins, then char grilled in a clay oven), Tandoori Chaat (Fresh fruits cooked over charcoal and seasoned with black salt). Biryanis, like, Prawns Dum Biryani (Prawns cooked with Indian garam Masala and then steamed in between basmati rice), Matka Murg Dum Biryani (Chicken tikka steeped in curds along with traditional Indian spices and the slow cooked with fragrant Basmati rice), Jangli Biryani (Chicken, prawns and fish go into the making of this delectable biryani) , Veg. Biryani – Veg Chilmun Biryani (Vegetable kofta spiced with select Indian spices and layered with fragrant Basmati rice) and many more! This tempting menu is accompanied by cucumber salad, mixed raita, papad, mirchi ka salan, and pickles.

The Gastronomic extravaganza of “Daawat-E-Kebab & Biryani” begins at The Pride Hotel, Pune from 29th March to 19th April 2013 at 7:30 pm to 11:00 pm.

So all roads lead “The Pride Hotel, Pune. For Reservation, please call 66471471.

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