Oh that melting feeling!

Manpriya Singh

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There’s something about the food that melts in your mouth—from the likes of chocolate, cheese to even kebabs. Certainly not because they call for minimum chewing, but because it leaves you wanting for more! Before you could savour, it just melts… remember? With Daawat-E-Kebab, Saffron at JW Marriott rolls out the carpet for a Nawabi night out. They may have made their way to takeaway corners at every street, but very few make the cut. “Apart from the fact that any kebab needs to be the blend of right spices and you need patience to get all the ingredients together, kebabs should melt in your mouth,” Chef Naveen Handa, executive sous chef, says.

Like for every food tracing its origins back to history, there is a story of evolution. “Some of the kebabs that we have in our menu are nothing new, but they are also rare and hence not available in the city,” shares Chef Taj, Indian chef, who’s worked together day and night to put a menu boasting of the best of vegetarian and non-vegetarian options.

Hailing from Lucknow, it’s a food he has grown up seeing.

“In Lucknow, even on the streets you’ll find good authentic kebabs but that is not true of restaurants in the city. I went around tasting, registered what was lacking and came up with options not available,” he points out to Kolambi Malvani (comprising marinated fresh water prawns with coconut curry leaves, roasted in the Tandoor) or the northern version Bhatti Da Murg (marinated chicken, bouquet of spices, grilled) or Murgh Hara Pyaaza Pasanda. Shares Chef Taj, “While each of them is worth a try, what I really recommend is Galouti Kebab because of the way it will in your mouth.”

Begin with the Chandan Ka Sharbat (comprising subtle hints of saffron, sandalwood and lemon) and look forward to the richer version of Indian mint sauce called Dhaba Chutney, which goes with almost anything in the menu. As for the vegetarian platter, Subzani Paneer Tikka could be given a skip in favour of Kacche Kele Ki Galouti that tastes as good as any kebab. The accompanying mint sauce takes care of slightly dry Zimikand Ki Chapli, a yam pan seared on griddle. Adds Chef Taj, “Most of the ingredients and masala like Khas ki Jad have been brought in from Lucknow, and we especially worked on the vegetarian options with ingredients like lotus stems and figs.”

A meal for two costs between Rs1,100 and Rs1750 (plus taxes).

(On till March 20 at Saffron, JW Marriott, Chandigarh)

manpriya@tribunemail.com