Financial Daily from THE HINDU group of publications
Wednesday, Jun 04, 2003
Financial Daily from THE HINDU group of publications Wednesday, Jun 04, 2003 |
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Marketing
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Retailing Variety - Food & Cuisine For the connoisseurs of kababs Sudha Menon
PUNE, June 3
THE Kabab Hut at Mumbai's Sun-n-Sand has good news for kabab lovers. The hotel is now rolling out its best-selling F&B outlet into other cities where it runs or manages properties. Pune is the second stop for Kabab Hut which has now taken the place of its predecessor, the quaint Indian food speciality restaurant, Kurry Kourt, and those who love kababs are already talking about celebrity chef, Ishtiyaque Qureshi's succulent, melt-in-the-mouth kababs. "A kabab has no business being in a tandoor which absorbs their moisture and leaves the kabab dry and flavourless. They have to be grilled so that they remain juicy and moist and leave you wanting to bite into them endlessly,'' says Ishtiyaque. He should know considering that his forefathers manned the kitchens of many a Nawab and his father is the person behind ITC's well-known `Dum Pukht' restaurant brand. The Kabab Hut in Pune in its characteristic style allows patrons to relax over a drink or interesting conversation while watching the kabab of their choice being skewered and barbequed in the display kitchen. The key to the mouth-watering kabab lies in constantly experimenting and innovating with the spices and marinades so that it blends perfectly with the climate or weather of the region in which it is being consumed, says Ishtiyaque. "We wanted to offer Pune an eating option which it did not have before and thought that our premium brand, Kabab Hut, is just what Puneiites would love,'' says Sun-n-Sand's General Manager, Mr C. Behl. "A kabab can be what you want it to be. Either have it as a starter before your meal or have it as a complete meal by itself,'' says Sun-n-Sand Director, Mr Rajesh Advani. "It is light and healthy and not at all the formal dining kind of thing where you have to come dressed for dinner. In fact, most of our patrons in Mumbai drop in casually and stay for hours over a drink and some exciting kababs". Patrons walking into Kabab Hut can look forward to a bewildering, mouth- watering array of kababs. Non-vegetarians can try the Mahi Tikka Lasooni, the Murg Malai Kabab, the Gosht Seekh Kabab or the Peshwari Gosht Tikka. Vegetarians also have a fair treatment at this joint, the ever-popular items being Makai Seekh Kabab, Fauladi Kabab or the Tikka Bahar-e-Chaman. The menu also has a comprehensive main course section, which has a selection of some of the best northwest frontier cuisine including the Nalli Nihari, succulent lamb knuckles simmered in its own juice and spiced with herbs. Polish off the meal with a kesar phirni, creamy and rich with the subtle overtones of saffron. Meanwhile, Mr Advani has plans to roll out this restaurant into the Holiday Inn, Surat, which is managed by the Sun-n-Sand, by end of this year.
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