Novotel Kolkata Hotel and Residences introduced a winter pop-up with this second season of Ministry of Kebabs, a grill pop-up at the open-air terrace,Le Jardin. The menu changes daily and includes a wide range of innovative kebabs, available
in veg and non-veg, with other Mughlai mains like biryani and rich desserts. Master chef Sirajul Rahaman of Novotel has created a number of ingenious kebabs made with spices and fresh ingredients. The special thing about these kebabs is how chef Sirajul created them by combining flavours from
different parts of the country.They have also introduced a new beverage menu which includes cocktails made with Indian spices like turmeric and cinnamon and has been named ‘Cure and Curiosity’ as the Indian spices help to cure common ailments. TheTelegraph gets you a first look.
“There is a new menu every day. The recipes of the kebabs are authentic and made in the Lucknowi street style. We have both veg and non-vegkebabs like Rajma Galouti, Dudhia Kebab, Murgh Kali Mirch, andKoliwada Maach Kebab. All these kebabs are made with different ingredients from all over the country. The concept is to marry Mughlaiflavours with other Indian flavours,” said master chef Sirajul Rahaman.
“Ministry of Kebabs is what we call royal feast under the stars. We know Calcutta’s love for Mughlai cuisine, so we created this pop-up to serve authentic kebabs and main course dishes from the kitchen of our Masterchef. For now, Ministry of Kebabsis operational till March 15. Still,we are planning to hold it for the rest of the year along with our new F&B creations in 2023,”said Arjun Kaggallu, general manager, Novotel Kolkata.
Tandoor Sarson Jhinga:Juicy prawns marinated with home-grounded mustard and cooked inwrought iron skewers in the tandoor.
The menu also includes SpecialGhosht and Chicken Biryani served with pickled onions and spicy raita.
Murgh Kali Mirch: This Rajasthan-inspired dish is made from morsels of succulent chicken marinated with black pepper and Rajasthani spices and cooked in tandoor.
Mutton Gilafi Seekh Kebab: This mouth-watering dish is made with minced mutton mixed with special spices and skewered onto a
pepper and onion-crusted skewer and cooked on an open charcoal grill.
Tawa Koliwada Machi: This is the dish were Andhrameets Maharashtra! Marinated with Marathi spices, these semolina-crusted chunks of boneless fish are shallow-fried.
Nadru KeKakori Kebab:This Kashmiri spice-based kebab is made with minced lotus stem and corn and cooked to perfection on a skewer.
They also have a wide variety of mocktails like (l-r) BlueLagoon (made with blue curacao syrup), Cucumber Slash (made with muddled cucumber, mint leaves and sugar syrup), and Watermelon Cooler (made with fresh watermelon chunks muddled with mint leaves and garnished with thyme).
Indulge yourself with the crispy jalebi dipped in smooth elaichi-flavoured rabdi. The dessert counter also serves hot gulab jamun, perfect for cold winter nights.
