Lahori tadka!
Amarjot Kaur
A platter that offers you the food for thought, must always be seasoned with perspective and the chefs at Hometel Hotel seem to be quite adept at their cuisine. They offer a deviation from the normal; a calculated risk though. As they begin with their Lahori Kebab Festival, the chefs prepare a menu that compliments the flavours of the region; tampering very little with the Punjabi taste while introducing the Lahori twist.
Although the first thing on our platter was not mutton kebab, as one would expect at the Lahori Kebab Festival, the Kathal Kebab was equally good. The fine texture of jackfruit reminded one of shredded chicken and smoky flavour of the grill fused. The Soya Tikka, served next, scores a perfect ten for its fine texture and taste. Also the paneer potli came as a bag full of flavours and the cottage cheese just melted in the mouth. And if you are not salivating at the thought of it yet, the Lahori fish and Chicken tikkas will definitely make you do that. The robust tadka makes the experience even more worthwhile.
As we move steadily towards the main course, Chef Bidesh Biswas joins us for a conversation that gives us an insight into the spices and ingredients used. “We purposely chose Lahori cuisine because it matches with the Punjabi palate, just that the spices that they use are a little different. For instance, chandan powder, khas ki jadh, patar ki phul and saffron of course,” he says. As he recommends the must-have dishes, the first that he lists is Makhmali Gosht. “It is mutton made with brown onions and cashewnut paste,” he shares. The menu also has a series of interesting breads to go with the main course, including feni paranthas, keema paranthas, shrimal taptan and rumali roti.
Now since all good things come to an end, its only fair that they end on a sweet note, so we completed the experience with a bite into the wholesome goodness of badam firni, falooda rabri and sheer khurma (dry nuts and sawiyan with milk). Bon appetit!
amarjot@tribunemail.com
