Jamshedpur, Aug. 2: You must have had Reshmi kebabs, Hariyali kebabs a number of times but ever heard of jackfruit kebabs or doodhiya kebabs?

Innovation has become the name of the game as it has travelled from laboratory to our kitchens. Master chef Kulwant Singh from Amritsar has brought innovation on the platter as he prepares for the Amritsari and Lahori Kebab Festival that is on at Deep Purple restaurant of Hotel Smita.

“When it comes to kebab, one thinks of the city of the Nawabs of Lucknow or Hyderabad. However, over the years traditional Nawabi delicacies have been experimented upon and now have a wider range. Earlier kebabs only meant meat but today we get vegetable kebabs also,” said Singh.

He has included spices from Punjab like mustard, cumin, dry chillies and coriander to give the Nawabi delicacy a different taste.

“Chefs would just have to keep the taste of the local customers in mind and work on it to suit their taste buds. Like we had done with subz seek gilafi which is cooked vegetable mixed with Indian spices along with cottage cheese. It has been an instant hit as the local flavour has been added to it,” Singh said.

On the non-vegetarian platter one can pick from pudina tikka (pieces of boneless chicken with green chilli and pudina flavour), mutton angare (mutton bone marinated with schezwan sauce with rum flavour) and Amritsari fry fish (fish bone marinated with Indian spices flavoured with slice ginger) while on the vegetarian fare there are kebab in vegetables and paneer.

A Bengali special Ilish Boron Utsav is also lined up in the coming days.