By Marianne David
ITC Ratnadipa opened its exquisite Kebabs & Kurries restaurant on 1 November, adding another exciting chapter to the hotel’s dining experience with this distinguished and widely-popular culinary concept from ITC Hotels.
Building on the culinary legacy of Peshawri, Kebabs & Kurries celebrates the art of traditional kebab-making, alongside the rich flavours of India’s iconic biryanis and curries and its à la carte menu showcases the best of Awadhi and North-West Frontier cuisines.
We were warmly welcomed at the hotel by ITC Ratnadipa Manager Marketing and Communications Dilshi Fernando and at Kebabs & Kurries by ITC Ratnadipa Senior Sous Chef Naivedya Singh and ITC Hotels Master Chef Shareef, who had travelled to Sri Lanka to train the ITC Ratnadipa culinary team in the intricacies of the menu.
The dining experience
Once seated, we were presented with the Thamba-Pittala (copper and brass) Cocktail Book. The name is a nod to the historical significance of these two metals in India’s North-West Frontier, where they were traditionally used to craft utensils, dishes and handicrafts. In fact, Bukhara was once known as ‘The City of Copper Merchants’.
The Cocktail Book features six interesting cocktails and seven appealing mocktails. We opted for the Pathan Panna, a refreshing blend of mango, lime, black salt and paprika. It was an invigorating start to the evening and a lovely complement to the food that followed.
Then came the food menu, which is no ordinary one. Years of experimentation and research into ancient culinary secrets, guided by some of the most celebrated chefs, have gone into creating a selection that showcases the great curries and kebabs of India.
Here’s what we had:
Murgh Angaar – boneless chicken legs marinated with ginger, garlic, chopped onions, and red chilli flakes, grilled in the tandoor and served hot with kebab masala and lemon juice. The dish arrives on a sword sourced from India, with the staff sliding the chicken off the blade in a dramatic flourish. The meat is tender, smoky, and irresistible.
Dum Ke Bhooley – paneer rolls filled with seasoned fresh vegetables tossed with black cumin, dipped in creamy saffron batter, and seared on a griddle. This veg dish took us by surprise. Perfectly executed, with a delightful crispness, it was one of the best things we ate all evening.
Makkai Ki Tikki – a fresh corn kebab with a centre of ground cashew nuts, ginger, chilli and mint stuffing, pan-grilled in clarified butter. Another unexpected vegetarian delight that we enjoyed.
Murgh Khushk Purdah – boneless chicken, cured in a star anise-scented marinade, grilled in the tandoor and then dum-cooked with an assortment of vegetables and a sprinkling of mace, behind purdah. Kebabs & Kurries certainly knows how to do chicken and the tandoor grilling elevates this dish into a flavour-packed delight.
Sabut Tandoori Aloo – jacket potatoes baked in the tandoor and tossed with raisins, green chillies and almond flakes, then sprinkled with a spice mix and topped with chopped coriander, butter, and lemon juice. I particularly enjoyed this dish, which packs a spicy punch.
Nehari – a succulent lamb preparation simmered overnight with green herbs and traditional spices, served with crisp onions, coriander, mint, green chillies, and a dash of lemon juice. It pairs beautifully with the biryani without ever overpowering it. The lamb falls effortlessly off the bone, while the silken gravy is wonderfully rich and creamy.
Dum Pukht Biryani – basmati rice and lamb simmered with mace, ittar, and kewra, and finished in a sealed handi. Prepared with basmati rice aged for two years, this biryani is wonderfully light and delicious, allowing the delicate flavours to shine through.
Gulab Jamun – reduced-milk dumplings, deep-fried and soaked in sugar syrup, then drizzled with pistachio and cardamom. I’ve said it before and I’ll say it again: no one does Gulab Jamun quite like ITC. It is, quite simply, the best in town.
Bombay Falooda – a mélange of corn-starched vermicelli, basil seeds, rabri and rose syrup, served over crushed ice with seasonal fruits. This refreshing dessert was impossible to resist. Served in a generous portion, it is best enjoyed by scooping up all the layers together.
Shahi Tukda – saffron rabri spread over a slice of fried homemade bread, soaked in syrup and garnished with silver leaf, pistachio, and almonds. This was another delightful surprise and tasted every bit as exquisite as it sounds.
The staff were attentive and the service, as always, was excellent. We left fully sated and thoroughly satisfied, having enjoyed a wonderful evening of authentic Indian flavours and warm hospitality.
Chef’s top picks
Curious about what Chef Naivedya Singh himself would choose from the extensive menu? Here are his top five recommendations:
- Murgh Angaar (described above)
- Dum Ke Bhooley (described above)
- Nehari (described above)
- Sikandri Raan – a whole leg of spring lamb marinated in malt vinegar, cinnamon, and black cumin, braised in the marinade, skewered, and finished in tandoor
- Tali Subz Machli – pomfret fillet marinated in fresh ginger, green chillies, and coriander leaves, coated in breadcrumbs and cooked on a tawa
Serving both lunch and dinner, Kebabs & Kurries invites diners to discover the rich culinary heritage of the Royal Kitchens of India. It’s a journey well worth taking and one you will surely relish.
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