Review: Luxuriating in a royal feast at the Kebabs & Kurries restaurant, ITC Grand Central


The Kebabs & Kurries has, for years, been enticing people with finger-licking royal Indian flavours. Taking this legacy forward, the Kebabs & Kurries restaurant at ITC Grand Central recently created a revamped menu which I tried. Delectable dishes like the Murgh Handi Qorma, Jhinga Hara Masala, Dumpukht Biryani, among others have been encompassed in an interestingly-curated menu. I couldn’t wait to unravel the mysteries and flavours of this revamped menu.


One step inside the restaurant and the first look of it made me feel no less than dining at a royal North Indian fort. Think brass motif engraved wooden entrance, Dholpur stone flooring and carved wooden pillars. Handcrafted jute woven chairs with throw cushions, wood and granite tables form the formal dining section. Another area resembles community dining, complete with long wooden camp tables and benches, seemed like the ideal space to have an indulgent ‘Daawat’.

I love the show kitchens that are visible from all corners of the restaurant. As I was seated there, the sights and smells of the cooking began invading my senses. Soon starters like the Jhinga Ajwaini, Murgh Kali Mirch Tikka and the Gilawat Ke Kebab arrived. The Jhinga Ajwaini came across as intensely, beautifully marinated and quickly impressed us with its depth of flavours. The Murgh Kali Mirch Tikka blended with cream cheese and spiked with freshly milled peppercorn was also hard to resist. The Gilawat Ke Kebab with its texture softer than butter and tender as snow was a medley of ravishing flavours.

For mains, the Karare Moong made me fall head over heels in love with its crispness. Another delight was the Nehari simmered with green herbs and traditional spices. Crisp onions, coriander, mint, green chillies and a dash of lemon went harmoniously with the perfectly-spiced dish. However, the Dal Bukhara finished with cream and served with a dollop of unsalted butter is its crowning glory. The last in the mains was the Dumpukht Biryani. Simmered and fragranced with mace, ittar and kevra, it produced breath-taking thrills. Exquisite flavours galloped across our taste-buds as we gorged on the lamb biryani.

For meetha (dessert), as they say, was the Kebabs & Kurries Dessert Sampler which comprised of the rich K & K Kulfi with falooda, the pillowy soft Shan-e-aam and the indulgent Shahi Tukra Asal. The craft-fully presented platter with edible flavours was a seduction for our senses and pampered our palate perfectly as we ended the meal. Towards the end of our meal, we discovered that the menu is packed with knowledge and history. It is like the coming together of ancient culinary secrets, long forgotten herbs and exotic flavours. Smitten by the decadent array of tastes and aromas from the bygone era that was presented to us; I take chef’s autograph on the new menu before making a move. To me, this symphony of kebabs and kurries and the culinary experience we had that night transcends the ordinary.

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Where: Kebabs & Kurries
ITC Grand Central, No. 287,
Dr Babasaheb Ambedkar Road, Parel, Mumbai, Maharashtra 400012
Phone: 022 2410 1010

Note: The writer was invited by the restaurant but all the opinions expressed herewith are her own.

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